Those of you in my generation might remember this guy from old re-runs of "The Honeymooners" about the piece-mealed life of temperamental New York bus driver Ralph Kramden. It always involved his volatile temper paired against the common sense of his wife and the tenuous friendship with his heart of gold pal Ed Norton.
What has slipped through the cracks over the years is Gleason's performance in the 1962 little know gem "Gigot" in which he portrays a mute janitor in the slums of Paris. It harkens back to the work of Buster Keaton and Charlie Chaplain, ground Gleason had covered early in his career when he portrayed a character he called "the poor soul". Gigot is a very similar depiction. Gleason pretty much did everything but direct (Gene Kelly) this film, including composing the score. It's not available on DVD unless you can find a rare bootleg and it RARELY can be seen on TCM or AMC (which no longer shows classics IMHO) BUT, some kind soul has uploaded it to YouTube in 11 consecutive segments. This is physical comedy at it's zenith and it is a shame that it is not more widely exposed today.
Toss some corn in the wave' and allow me to get you started right here....
Thursday, July 31, 2008
Wednesday, July 30, 2008
Monday, July 28, 2008
STILL WAITING !!!
So.... This bit of motivational music (pitch problems and all) goes out to the wife, the 80's people (you know who you are) and Dave Maturo.
Thursday, July 24, 2008
The waiting is the hardest part...
Well, we burned 7 gallons of precious gas and Amber used up another sick day to find out the Dr. didn't want to induce after all!
ARGHHHHH !!!!!!!
Now the prog. is that she could very well carry Carson to full term... August 4th. Being that he's already well over 7 pounds Amber is understandably itching to take care of this business! God Bless her.
Took these roadside photos yesterday of the local flavor for your enjoyment ....
distant flat tops (click on images for a better view)
yes,that's a full grown Hereford on the left!
Shoofly !!!
"La Casa Grande"... You see a lot of structures like this in the stark wide open spaces out here. I'm sure there is as much or more of these back in Tennessee but they are obscured by brush. One day, long ago someone set out for something, then struck out. Judging by the makeshift roof, someone tried to make this work not too long ago.
Finally, a Bison herd we've been keeping an eye on. Too bad they are back lit by the setting sun in this photo.
ARGHHHHH !!!!!!!
Now the prog. is that she could very well carry Carson to full term... August 4th. Being that he's already well over 7 pounds Amber is understandably itching to take care of this business! God Bless her.
Took these roadside photos yesterday of the local flavor for your enjoyment ....
distant flat tops (click on images for a better view)
yes,that's a full grown Hereford on the left!
Shoofly !!!
"La Casa Grande"... You see a lot of structures like this in the stark wide open spaces out here. I'm sure there is as much or more of these back in Tennessee but they are obscured by brush. One day, long ago someone set out for something, then struck out. Judging by the makeshift roof, someone tried to make this work not too long ago.
Finally, a Bison herd we've been keeping an eye on. Too bad they are back lit by the setting sun in this photo.
Tuesday, July 22, 2008
The eleventh hour ?
Yesterday we had our weekly Doctor's visit down in yellow (Amarillo) and learned that Amber has dilated to a 2. As low as she has been carrying Carson there is concern that when her contractions step up we won't have time to get to the Hospital. SO, Dr. Castillo has scheduled us to come in tomorrow, Wednesday, for another check up and the PROBABLE inducing of labor.
For the record, I'm completely comfortable with this but Amber is a little nervous. We are still almost 2 weeks from our due date (August 4) but Carson must want to share his birth month with his grandpa? Fortunately he's tippin' in at 7 pounds 3 ounces so he's ready for the long road of life.
The next update could be an introduction!
For the record, I'm completely comfortable with this but Amber is a little nervous. We are still almost 2 weeks from our due date (August 4) but Carson must want to share his birth month with his grandpa? Fortunately he's tippin' in at 7 pounds 3 ounces so he's ready for the long road of life.
The next update could be an introduction!
Wednesday, July 16, 2008
John MacArthur on "Pragmatism"
Take about 30 minutes out of your day for some truth....
Part 1
Part 2
Part 3
Part 1
Part 2
Part 3
Monday, July 14, 2008
Humbled
This was our view on the west side of the car today as we drove back up from Amarillo. We got to see Carson again by sonogram... he is SO close to being here. It's amazing to watch the tiny but fearfully and wonderfully made handiwork of our Creator through a monitor screen in a doctors office. Then, on the drive home, we see the massive beauty of a distant thunder head collapsing into a prairie shower.
Carson, our Son, is so small and precious to us, but he's a really big deal to our Heavenly Father, and this massive cloud so huge and almost indescribable to us is probably just another little whisp of vapor from our Holy God's view from the throne.
God of Wonders.
Friday, July 11, 2008
Any day (or week) now....
Now for an update on our Pregnancy. We are 37 weeks and 4 days in.
Yesterday we had a bit of a scare. Carson, who is usually quiet active, stopped moving. It was especially odd because he stopped shortly after his and mommy's favorite lunch bite, the PB & J. About three hours with no movement sent Amber into a bit of a panic so we were off to Amarillo's Baptist St. Anthony's Hospital (yes a Baptist, Catholic Hospital ....Babolic? Cathtist?) Anyway, almost 4 hours into the ordeal he started to move a bit. We got to the Hospital and half the nurses were smearing ash on Amber's head and the other half were trying to feed us Jello salad left over from pot luck from the fellowship hall.... kidding, actually, they hooked Amber up and we got to hear a very strong heartbeat for about 45 minutes as they monitored little C.J. So all is well, the diagnosis by the way is that Mom is having early contractions and the boy has the tendency to be a heavy sleeper... wonder where that came from.... ?
Amber is doing GREAT ! If she is half the mother she is a baby pod/beautiful pregnant woman Carson will be very blessed Son indeed. I have no doubt she will be a great one. She has been a real trooper these last 8 months and it has been incredible to see my wonderful wife move gracefully (though I tell her she's walking like Fred Sanford these days) into motherhood.
I love you Ber' !
- Jud
Yesterday we had a bit of a scare. Carson, who is usually quiet active, stopped moving. It was especially odd because he stopped shortly after his and mommy's favorite lunch bite, the PB & J. About three hours with no movement sent Amber into a bit of a panic so we were off to Amarillo's Baptist St. Anthony's Hospital (yes a Baptist, Catholic Hospital ....Babolic? Cathtist?) Anyway, almost 4 hours into the ordeal he started to move a bit. We got to the Hospital and half the nurses were smearing ash on Amber's head and the other half were trying to feed us Jello salad left over from pot luck from the fellowship hall.... kidding, actually, they hooked Amber up and we got to hear a very strong heartbeat for about 45 minutes as they monitored little C.J. So all is well, the diagnosis by the way is that Mom is having early contractions and the boy has the tendency to be a heavy sleeper... wonder where that came from.... ?
Amber is doing GREAT ! If she is half the mother she is a baby pod/beautiful pregnant woman Carson will be very blessed Son indeed. I have no doubt she will be a great one. She has been a real trooper these last 8 months and it has been incredible to see my wonderful wife move gracefully (though I tell her she's walking like Fred Sanford these days) into motherhood.
I love you Ber' !
- Jud
Sunday, July 6, 2008
"That'll be the day"
"Someone once asked me where I thought music would've taken Buddy. I said 'you're asking the wrong question. Where was Buddy gonna take music?" -Waylon Jennings
Yesterday we made an impromtu drive down to Lubbock with Amber's parents to visit with her Aunt Penny and Uncle Jerry who are in the process of relocating there. I had never been to Lubbock, but had always hoped to one day visit the Buddy Holly Center. I don't know if there is anyone that made more joyful music in rock and roll. The music and it's lyrics has an innocence and exuberance that transcend the era it was made in. I really didn't think I'd get to fulfill this dream yesterday since it was such a down and back trip. Well, It turns out the Holly Center occupies an old train depot and was directly behind the restaurant we had lunch at.
The Center is very small, not a whole lot of memorabilia but that lends to the fact that his life and career were so relatively short. Of note, the famous glasses/frames he was famous for. They were recovered from the wreckage of the small plane he died in that fateful night in Iowa. The late 50's Fender Stratocaster that didn't make that flight but was on the band's bus, it was functionally restored in 1999 and a pick was found in between the pick guard and the body. He was known to slide his extra picks in along the edge of the pick guard. Other items included the Gibson Accoustic Guitar he wrote a number of his soon to become hits before he headed out on his last tour and a number of other personal effects. What a remarkable life that was cut short in tragedy. His career only lasted 18 months... but he accomplished much more in that short span than most do in their lifetime. He even toured Europe!
Wednesday, July 2, 2008
BEEF: It's what was for dinner....
Besides thanking God for the certified Black Angus cow, I would like to dedicate this blogpost to all of the evangelistic/militant Vegans, Vegetarians and PETA Members out there. I thank you for your lack of market participation which makes my grilling experiments somewhat less expensive. You also add to the anticipation of a nice steak by your sprinkling of guilt, which makes firing up the grill a guilty pleasure, further enhancing the meat preparing/ eating process. The photos are for you.
For the rest of us, I am attempting the grilling of a better steak by using a "dry-aging" technique in the good ol' fridge and thought I'd document the process with the camera and our blog.
-First things first. Selection of Meat! I'm going with USDA "Prime" Filet Mignon. It can be hard to find a "Prime" steak at your corner grocery store. If you do find one it'll probably cost you. You'd might as well fire up the car and head for a Ruth's Chris. Most of the time, in this cut, you'll find USDA "Choice" or maybe "Trimmed Prime" not the stuff you got that time in a restaurant. Sam's or Costco carry the USDA "Prime" filets and at a fairly reasonable cost ($6 - 10 per steak). Our Sam's usually cuts them @ 3 inches thick give or take.
-This next step is new to us. As I said above we are dry aging our filets. From what I understand this should lead to maximum flavor/ tenderness. We'll see. It is supposedly best to leave the meat in the fridge on a wire baking rack uncovered, but with something underneath to catch any moisture for 3-5 days. The idea is that the the moisture inside will retreat to the center of the meat as the surface dries to form a light crust. It is common for the meat to shrivel a bit and even discolor. Below is my photo log of the process.
24 Hours (no significant drippage, only a few drops)
48 Hours (yep, a little shriveling and discoloration)
72 Hours (eight hours till they hit the inferno!)
80 Hours (Do I smell smoke?...Yes)
***It is very important to note that you need to rinse your steaks in cool water, then dry them to the point of only being a little damp before you add the salt, pepper and garlic. If I were you I would rub them with minced garlic first, then remove as much of that as you can before you hit them with salt and pepper.
Alrighty, Here's a brief explanation of my grilling theology when it comes to steaks.
1) It's a steak! You don't need a special sauce with 57 flavors, you don't need to cover up the natural flavor of the beef. In this case, with the Filet Mignon most people wrap it with bacon. This is one of those fleeting rare moments in life where you don't NEED pork...It's a Filet... you don't put racing stripes on a Bentley!
2) So What? Salt and Pepper, That's what. I like Sea Salt and cracked black pepper, a little ground black pepper is also a good thing. A little minced "gah-lic" won't hurt. Don't over do it.
3) Plenty of Charcoal. You want a hot, consistent heat. Don't skimp on the bricks.
4) Heat Zones. I go with three, Hellfire, medium heat and cooooool.
5) I like to sear the steaks on Hellfire for three-four minutes on each side, this seals in the juices and gives the meat that certain crust. Finish them over the medium heat to desired doneness. Turn them as little as possible.
6) Never cut the meat on the grill to "take a peak". Do you really want to lose the juices you've so fiercely protected?
7) But how will I know? A firm steak is a well done steak, a springy steak is a medium steak and a spongy steak?... Well, "There will be Blood" ... so, I'll take my straw and.....
8) NEVER over cook it. Better to hear it moo than moan. Besides in the 5 minutes you let it set while your saying Grace it is still cooking.
9) Butter. One pat, per steak, as you bring it off the grill. I suppose olive oil could work.
10) At this point Justin Wilson would recommend "a little red wine" I usually go with a hand full of spicy grilled shrimp (with a squirt of lemon) spicy green beans, a baked tater (mmm hmmm, I like a big un') and a nice salad.
Get you some.
"Medium"
"Medium Rare"
The Verdict on "dry aging"? This Steak was right up with the best I've ever had which would be the one from our wedding reception dinner at the Hermitage Hotel's Capitol Grille back in Nashville. About a month ago we bought the same deal but marinated them with salt and pepper for about 36 hours and they were very, very good. I expected these dry aged steaks to be even more tender and juicy and they were, very much so. What floored me though was the depth of the flavor of the beef all the way to the center. This was a very successful experiment so I will highly recommend this technique. I don't think we will grill steaks ever again without dry aging them. For @ $7 each it makes for a superb evenings meal.
-Jud
For the rest of us, I am attempting the grilling of a better steak by using a "dry-aging" technique in the good ol' fridge and thought I'd document the process with the camera and our blog.
-First things first. Selection of Meat! I'm going with USDA "Prime" Filet Mignon. It can be hard to find a "Prime" steak at your corner grocery store. If you do find one it'll probably cost you. You'd might as well fire up the car and head for a Ruth's Chris. Most of the time, in this cut, you'll find USDA "Choice" or maybe "Trimmed Prime" not the stuff you got that time in a restaurant. Sam's or Costco carry the USDA "Prime" filets and at a fairly reasonable cost ($6 - 10 per steak). Our Sam's usually cuts them @ 3 inches thick give or take.
-This next step is new to us. As I said above we are dry aging our filets. From what I understand this should lead to maximum flavor/ tenderness. We'll see. It is supposedly best to leave the meat in the fridge on a wire baking rack uncovered, but with something underneath to catch any moisture for 3-5 days. The idea is that the the moisture inside will retreat to the center of the meat as the surface dries to form a light crust. It is common for the meat to shrivel a bit and even discolor. Below is my photo log of the process.
24 Hours (no significant drippage, only a few drops)
48 Hours (yep, a little shriveling and discoloration)
72 Hours (eight hours till they hit the inferno!)
80 Hours (Do I smell smoke?...Yes)
***It is very important to note that you need to rinse your steaks in cool water, then dry them to the point of only being a little damp before you add the salt, pepper and garlic. If I were you I would rub them with minced garlic first, then remove as much of that as you can before you hit them with salt and pepper.
Alrighty, Here's a brief explanation of my grilling theology when it comes to steaks.
1) It's a steak! You don't need a special sauce with 57 flavors, you don't need to cover up the natural flavor of the beef. In this case, with the Filet Mignon most people wrap it with bacon. This is one of those fleeting rare moments in life where you don't NEED pork...It's a Filet... you don't put racing stripes on a Bentley!
2) So What? Salt and Pepper, That's what. I like Sea Salt and cracked black pepper, a little ground black pepper is also a good thing. A little minced "gah-lic" won't hurt. Don't over do it.
3) Plenty of Charcoal. You want a hot, consistent heat. Don't skimp on the bricks.
4) Heat Zones. I go with three, Hellfire, medium heat and cooooool.
5) I like to sear the steaks on Hellfire for three-four minutes on each side, this seals in the juices and gives the meat that certain crust. Finish them over the medium heat to desired doneness. Turn them as little as possible.
6) Never cut the meat on the grill to "take a peak". Do you really want to lose the juices you've so fiercely protected?
7) But how will I know? A firm steak is a well done steak, a springy steak is a medium steak and a spongy steak?... Well, "There will be Blood" ... so, I'll take my straw and.....
8) NEVER over cook it. Better to hear it moo than moan. Besides in the 5 minutes you let it set while your saying Grace it is still cooking.
9) Butter. One pat, per steak, as you bring it off the grill. I suppose olive oil could work.
10) At this point Justin Wilson would recommend "a little red wine" I usually go with a hand full of spicy grilled shrimp (with a squirt of lemon) spicy green beans, a baked tater (mmm hmmm, I like a big un') and a nice salad.
Get you some.
"Medium"
"Medium Rare"
The Verdict on "dry aging"? This Steak was right up with the best I've ever had which would be the one from our wedding reception dinner at the Hermitage Hotel's Capitol Grille back in Nashville. About a month ago we bought the same deal but marinated them with salt and pepper for about 36 hours and they were very, very good. I expected these dry aged steaks to be even more tender and juicy and they were, very much so. What floored me though was the depth of the flavor of the beef all the way to the center. This was a very successful experiment so I will highly recommend this technique. I don't think we will grill steaks ever again without dry aging them. For @ $7 each it makes for a superb evenings meal.
-Jud
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