I’m writing now over at digtune. Follow this link to view my review of Pete & The Pirates’ “Little Death”.
Monthly Archive for January, 2009
I’ve solved why people bang their head on the wall. The moments in between each sudden stop against the wall are complete bliss compared to the searing pain that occurs when flesh and bone are pummeled into a hard surface. I think for most people it’s hard to imagine why one might seek out this kind of pleasure, but those in IT or some other industry in which you are hated for simply doing your job know differently.
Add the wonderful economic climate to this usual situation and you’ve got yourself the making for a salad of bitter greens and hot sauce.
Recently some of us met up for a usual lunch at one of our local watering holes. It was a mix of former and current colleagues and of course, the vast amount of the discussion was around current employment situations, career choices, and what the hell any of us are doing about it.
One of us (that’s probably me) says too much and is edgy almost to the point of making others uncomfortable. Fuck it, he says. We’re in a bar, swilling pints, eating artery-clenching foodstuffs, and inhaling a thousand other drunks’ second hand smoke. According the health experts, we are on the edge of death anyway. The guy proceeds to talk trash about most everything. It’s an American bar tradition.
The older gent in the party is as he usually is, taking everything is stride. No one is sure that he’s ever threatened by anything. The young bucks in the group should probably take a page from his laid-back, almost Laissez-faire playbook, but they won’t. At least not until they “get it.”
Another of the guys is a 30-something recently jettisoned from his long time employer and wondering what the hell is next. He a dedicated guy who, in the time he has been known to the group, has never been known to be stressed or even the slightest bit bitter. He has a plan and is confident, laughing, and comments on how being unemployed and worried about where he’s going to go is less stressful than the job he held a few weeks earlier.
The group still notes the slight tinge of worry and bitterness coming through in his story of not getting a single solid lead in the near month of holding the title “professional unemployment line squatter”.
In fact, from the laid back veteran to the bitter, loud barfly to the job seeker, it’s apparent that all these guys are deeply affected by the crumbling economy. All have an uneasy demeanor that was absent even a few months earlier as they got together for lunch to discuss technology, beer, and make the occasional vulgar comment or three.
The conversation digresses into complaints about the new jukebox and the bitter dude splits the scene, leaving the other two to most likely discuss how much of a pain in the ass he is.
Over the past 24+ hours, I’ve thought long and hard about the conversation; probably more than any of the other participants. I keep looking at my demeanor and the things that fly out of my brain in fits of passion in the rear view mirror. Most times, it looks like a train wreck, but I think there are things to learn.
I have a new mantra that goes something like this. “I’m tired of waiting for things to happen to me.” I think in order to act on that thought, I have to start paying a little more attention and maybe making a few less train wrecks. Figuring out how to direct my passion in a constructive direction is definitely my first priority.
Anybody know anyone who’s looking for a crazy, passionate, brilliant, well-written information technology professional to become a significant and active member of their organization? If so, hit me up in any of the usual places.
Current Mood:
Loopy
I’m not one to do anything half-assed. I don’t like fondue where the maker uses a not insignificant amount of cream or half and half with mostly milk chocolate and whips it up into something that only hopes to resemble melted chocolate. No… that’s just NOT how I roll. And you shouldn’t either.
So first, get yourself about a pound of 70%+ dark chocolate, the higher quality, the better. You’ll need about 12oz, but it’s easier to work if you’re not chopping the whole thing straight away. Get about 3oz of good quality white chocolate (not that confectioners stuff, but real cocoa butter white). You’ll need 1/2 cup of milk and 2 tablespoons of unsalted butter; no margarine, no mix crap… REAL butter. This stuff is not health food, so don’t even try.
Get some amaretto; you’ll need a good solid shot (2-3oz) so don’t drink the whole damned bottle before we get to that a little later on, ok?
Chop that chocolate with a good heavy ass knife and for god’s sake, be careful! Use a freaking cutting board, fool. Don’t you know that chopping chocolate is the second most dangerous activity in the kitchen next to the preparation of ice water?!?!
You’ll need a fondue pot, or a good heavy medium sized saucepan and everyone will have to do their thing around the stove. That doesn’t sound too “dinner party”-like, so might I suggest the Cuisinart fondue pot? It’s what we have and I absolutely love it. I don’t think there is a better fondue pot on the market. Serious berries, or however the kids say “cool” these days.
On whatever medium low is on your pot, melt the butter into the milk (you’re using a non-stick whisk right?). Bring the temp up (if you have to) to start the milk/butter mixture just to the bubbling point. Don’t let it foam up. Dump your chocolate in. You can either do it in a couple of batches or just dump the whole thing in and stir like hell until it’s melted real-good-like.
Yes… put that white chocolate stuff in too. You want it mixed in, though if you’re talented, you can try to marble it for that “I’m better than the rest of you” look. If you’re gonna try to “be that guy”, then add the amaretto (you didn’t drink it all, did you?) before the white junk. If you’re fully integrating, then it doesn’t matter, just dump the liquor in whenever, so long as it’s toward the end of this process.
Lower the temp to just below the temperature at which the human tongue melts to the roof of the mouth, present the pot along with a plethora of good things to dip. We suggest pretzels, cheesecake bites, marshmallows, graham crackers, sugar wafer cookies, pound cake and fruits like strawberry and banana.
Dip away until everyone around the pot is fully engulfed in choco-coma. Enjoy the smell of your place for the next couple of hours. There’s no better air freshener.
Shopping list recap :
- 12oz of chocolate (though cutting 12oz from a 1lb block is easier) chopped
- 3-4oz of white chocolate (NOT confectioners)
- 1/2 cup milk
- 2 tablespoons of unsalted butter (and ONLY butter)
- 2-3oz (fluid) amaretto
- Various junk food that you like to dip in chocolate
