Saturday, April 3, 2010

In the Sellwood Living Room 1.0


Just one step from the kitchen is the living room. That's where our library is. Read all about it my latest article "Home is Where the Hardcover Is" (just published in Community Newspapers' 2010 "Spring Home & Garden" tab). Do not rush to the end in hopes of a delicious recipe. You will be disappointed even further.


“To add a library to a house is to give that house a soul.” – Cicero

The first thing I look for when I enter someone’s home is a book shelf (the second is a musical instrument). If I don’t find one within the first five minutes of my visit, I leave (this becomes a problem when I have booked a weekend at a bed and breakfast).

Should I find a book shelf, I peruse the titles and begin a process I call “the judging.” “The Judging” involves either my exhaling a series of ever more disappointed groans or the approving nod, or even the impressed squint and pucker of the eyes and lips.

But one book shelf, regardless of its volumes, trumps no book shelf at all, regardless of the hosts’ hospitality.

Imagine! No books! More than a passive shame, I regard such neglect as impudent!

I know – you don’t read, you’re read to and, as such, own your books on tape (tape? I’m dating myself…), or CD, or most likely in an audio file format you’ve downloaded to your iPod, iPad, or maybe even your old 2XL. I’ll pardon you this literary indiscretion. You are still a lover of knowledge. But, boy, are you missing out on the singularly simple pleasure of reading!


“No furniture so charming as books.” – Sydney Smith

Do I have a home library? Haven’t you heard of the O’Shaughnessy Public Library? Probably not – the “Public” part is a ruse. It’s our private library. Well, it’s a lending library for our “private public”, I guess, they being friends and family. I shouldn’t call it the O’Shaughnessy Public Library. Merely, the Greater O’Shaughnessy Public Library, it being a branch of OPL (my brothers curate their own).

My wife Erin and I constructed our library out of necessity – I collect books. I’m not a “true” book collector, no antiquarian, just a run-of-the-mill bibliophile. But I buy a lot of books. And I like to line them up side by side, spine out, displaying title, author and publisher. I used to run them on the floor, along the kitchen wall, until my wife suggested a “bookshelf” or “bookshelves.” What a novel idea!

Turns out we have five bookshelves worth of books. And so we appointed ourselves librarians. The cataloging began. Dewey Decimal? I am familiar with it, but I opted for a slightly broader classification system: a general non-fiction shelf for non-fiction books that do not fit the other non-fiction categories; Metaphysics; Film & Television; Children’s; Music; Journalism; Comics; Humor; Travel; General Fiction; Acton & Adventure; Poetry; Plays; Lit. Crit.; Literature; Ireland.

Of course, there’s spill-over. Call it the “Screwy” Decimal System! (Please re-shelve this joke in “Humor”.)

“So Mike,” you ask, composing yourself, your sleeve damp with tears of laughter, “how do you remember where the books go on the shelf?”

Labels, labels, labels in our library, library, library! Erin designed the category labels that we affixed with cellophane tape to the facing lips of certain shelves. I typed the appropriate subdivisions on white paper (with mine Royal typewriter – click…click…click). Erin cut them out into small rectangles and glued them on to slightly larger rectangles of forest green construction paper. Voila! as the French say (see Breton, Andre – Literature ).

The Literature section, I have organized alphabetically by author. The rest, well, size seems to dictate placement. It’s up to you! What am I, the library police?


"My library was dukedom large enough." – William Shakespeare

Even if you don’t like to read, you should consider the rest of society and our access to knowledge. Start a library and consider it furniture. Make its contents secondary. In fact, have somebody a little more literate than you fill up the shelves. You don’t want to sit down to brunch one late Sunday morning only to hear a light rapping on your front door. Upon investigation, you encounter the Duke and Duchess of So-and-so wiping their shoes on your doormat. “Our royal coach appears to have acquired a flat tyre,” mewls the Duke. “May we wait inside your residence?”

You pause and consider the lack of cultural artifacts in your fancy, barren, modern home. Full of highfalutin amenities, but nary a slim volume of Wordsworth in sight! Imagine the shame as your glistening fingertips, still buttery from brunch, nervously offer an issue of Sports Illustrated to the visiting royals as they sink into your leather sectional. And just your luck – the swimsuit edition!

You blew it, Charlie! Not bloody likely you’ll be arm in arm with the Queen Mother at Monte Carlo this summer.

Learn to love books and you’ll love to learn from books. There they are! Within reach in your own home library!

Monday, March 15, 2010

Podcast Sweethearts

For all you ITSK and In Bed: with Matt & Phil purists, here's the background pre-show dinner soundtrack from Friday night's now-legendary taping of IBMP (the retelling of evening will be featured in ITSK 34.0, the April 2010 edition):

Fantasmic - Walt Disney World
On Your Radio - Joe Jackson
Let's Go To Bed - The Cure
Talk Of The Town - The Pretenders
Radio, Radio - Elvis Costello
Somebody's Been Sleeping In My Bed - 100 Proof (Aged In Soul)
This Is Radio Clash - The Clash
Friday - Joe Jackson
He Turns My Radio On (Sacred Version) - Jim Ford
The Stuttering Lovers - The Clancy Brothers & Tommy Makem
Black Coffee In Bed - Squeeze
Everybody's Talkin' - Harry Nilsson
Small Town Talk - Rick Danko
Friday On My Mind - The Easybeats
Would You Like to Buy an O? - Sesame Street
Tonight's Ride - The Stowaways (Bronx NY 1966)
Typewriter, Tip, Tip, Tip - Kishore Kumar & Asha Bhosle
Wine Dark Sparks - Pere Ubu
Whisper/Touch - Code Blue
Lost In The Supermarket - The Clash
Something's Wrong With My Radio - Stray Cats
Year of the Cat - Al Stewart
Freed Pig - The Breeders
Lip Service - Elvis Costello
Radio Sweetheart - Elvis Costello
Leather and Lace - Stevie Nicks & Don Henley
Genius of Love - Tom Tom Club
Time - Tom Waits

This was followed by 12 hours of Gaga (don't call me Gaga).

Monday, March 1, 2010

33.0 Pizza in Our Time!

Starring Erin & Mike, Adam & Josh, Kella & Brian and Jessica
Filmed on Location in Beautiful Downtown Sellwood
Soundtrack:
Two Wheels Good by Prefab Sprout


“But I’m a simple slave of appetite…”

It’ll be spring before the month ends. That usually happens every March. I emerged into a spring pantomime this afternoon, exiting work. As the building’s stale air wheezed into the out-of-doors, a worm of robins blushed into the cherry blossoms. One robust fellow hopped through the rustled landscape before joining his friends in the troposphere. This curled my February frown.

“A worm of robins?” Is that accurate?

According to the internets. It is now later in the evening. I’m spinning through the past (where so many other grand springs lived) with my older collection of LPs. And I just finished eating a homemade pizza. Why, it was only last week when our dinner guests arrived to prepare their own homemade pizzas…

I’ll refer to my notes:

ITSKing: Erin & Mike
Playing: Ghost Writer by Garland Jeffreys.
Drinking: A Rogue Chocolate Stout.
Shredding: Cheddar & Mozzarella.
Playing: Howling Wind by Graham Parker (Erin likes it!)
Arriving (5:30): Adam & Josh
Playing: Warm Wave by Cal Tjader
Preparing: Sauce Station

Ah, the Sauce Station! We’ve got a pizza bar set up for this edition of ITSK. So a Sauce Station goes without saying. Tomato sauce, barbecue sauce, olive oil (for the no-sauce crowd). There’s also a Cheese Sector and a Division of Toppings.

Was meat considered a topping?

No, meats were available at the Protein Troughs (chicken, pork, pepperoni).

Arriving (6:00): Kella & Brian.

“So you invite people over and make them make their own pizza?” says Brian. (He suggests Hamburger Night at their place – an open package of ground beef and frozen steak fries await us!)

The assembly line begins. I rolled out the first pie, an edible Model T, a pulled pork pizza. A barbecue sauce base, layered with said pork, mozzarella, mushrooms, onions, and, after its baking, a handful of shredded cabbage. (If this were a real restaurant, I’d substitute the parting mint with a clothes pin.)

Surprisingly, Brian (second up) did not opt for the all-meat pizza (his lust for meat being perhaps an unfair assumption of mine). Adam and Josh followed (the latter’s crust a gluten-free recipe brought from home). Josh’s pie was loaded up with so many ingredients it developed a pizza cleavage; a San Andreas Fault of toppings nearly split his pizza in two.

Indeed, I hinted at embroidering doilies with the slogan: Eat a Pizza, Rent a Schulzy.

Arriving (6:30): Jessica. Her arrival would swerve the night’s conversation from the purely scatological to the nearly intellectual (well, scholarly, at the least).

Jessica and Adam are teachers, and so a discussion on how to turn an indoor cat into an outdoor cat…

Step 1 – Open the door
Step 2 – Close the door

…is sprinkled with insights into an educational system struggling against the twin clogs of enlightenment, Ignorance and his sloggy behemoth of a brother, Bureaucracy. What I gleaned is that history books have been replaced by a Facebook account: Become a Fan of The Last 15 Minutes.

And as we stuffed our gaping maws with instant pizza pies (a relatively healthy meal except for the pepperoni), the subject of American obesity reared its medicine ball-sized head. A lifelong student and ward of that most persuasive of psychological weapons, Advertising, I saw the solution to this dread pandemic:

Slap a Nascar logo on a banana.

“And a slothful child shall lead us…”


Erin’s Intro: News Flash! The Sellwood Kitchen did not invent pizza. I know, shocking. But we did host a super fun pizza party. Here’s what we did: First of all, the crusts are a bit time consuming to mix up and form, so if you are going to have a pizza party, do this part ahead of time OR buy pre-made crusts (gasp!). We supplied most of the toppings and set out a buffet of choices on the table. Adam and Josh brought pulled pork, and we supplied as many toppings as we could think of. I also served a salad; since the pizzas take 18 minutes to cook, it was the perfect amount of time for an appetizer. And it helps keep your guests from going nuts while they wait. Luckily for us, our guests are already nuts. Where were we? Well, that’s pretty much it. In theory it’s simple, but depending on how many choices you want, you could always ask each person to bring a topping to contribute.

Umakadee Pizza Crust

1 ½ Cups warm water (115 degrees)
2 packets (1/4 oz. ea.) Active Dry Yeast
¼ Cup Olive Oil
2 Tbs Sugar
2 tsp Coarse Salt
2 Cups All Purpose Flour
2 Cups Whole Wheat Flour

Pizza Crusts: Put the warm water in a large bowl. Sprinkle with yeast and let sit until foamy, about 5 minutes. Coat a separate large bowl with oil and set aside. In the bowl with water and yeast, whisk in the oil, sugar and salt. In a separate bowl, combine the flour. Add the flour to the water mixture and mix with wooden spoon until a sticky dough forms. Put dough into oiled bowl. Spread some extra olive oil over the dough and cover with plastic wrap. Let dough rise in a warm spot for one hour. After the hour, turn dough out onto a floured surface and knead 2-3 times. Return to bowl to let rise another hour. Knead on a floured surface 1 or 2 more times before dividing dough into 8 equal balls. Form each ball into a flat round shape by stretching and pulling. If dough becomes too tough, let sit a few minutes and return to it.

To Freeze: Place crusts in a single layer on a baking sheet that has been dusted with corn meal. Partially freeze the crusts. Place the crusts between layers of parchment paper and store in the freezer until ready to use.

To Bake: Start with frozen crusts and let each guest build their creation. Bake pizzas at 450 degrees for 18-20 minutes. Helpful hint: Sprinkle corn meal on baking sheet, put two crusts on each baking sheet and build the pizza on the sheet. This way you won’t have to transfer a defrosted pizza… yeah, we learned the hard way.











The “In the Sellwood Kitchen” cast and crew can be contacted at: erinandmike@sellwoodkitchen.com