birthday ice-cream with economic-democracy for all!
Thank you all my dear facebookers for those warm and fuzzy birthday wishes from thousands of miles away, and sometimes decades. I’m really happy you’all didn’t delete FB. It will get better, but we’ll not likely have another like it for a decade, and some of us might not even be here then — that are being here now. Did you know what the Buddha really said was “there is no now to be here in.” Kinda, I’m paraphrasing in that Bakersfield drawl; but that’s really the heart of the matter: Emptiness. That space between you and me. The decades. The chronotope. Facebook is spending billions and buying the best thinkers to connect us. Often in real time. Sometimes too close up, but you are reading what I just wrote. We should commission M. Picker to write a plan to regulate fb like a public utility. Economic democracy to technology. It’s take the commanding heights of technology, STUPID! Data is money. We need a campaign for economic democracy to make the future ours!
Strawberry and pickled ginger ice cream — with salt and pepper.
And they ate it all up! You just gotta write this stuff down, because its hard to keep track of all the ingredients — even while you’er at it gently nursing the sugars and fruit into a syrup. What I’d give for a block of maple sugar. It keeps well for years in the freezer until you learn how to use it. I grated it over a turkey I’d bought at the Safeway up on Market street in San Francisco for 5 bucks. It was Christmas time and this was their good deed. Bryan and I were alone in the house and thawed it out and stuck it into the oven with a bottle of champaign left over from the last party. The low winter sun shown throw to the stove and brightened the whitepaint on the redwood walls. Baking a turkey in a 1908 railroad car flat in the Mission district of San Francisco with that empty water colored light by the bay.
I made this syrup with strawberries and a ginger pickle. Susanne had an Ice cream attachmentfor the KitchenAid, but had never used it, which didn’t stop her from insisting the ingredients should be well mixed priorto their addition to the cream. So onto the stove into the pan with the remainder of the last syrup that was poured over the last batch of ice cream went the following: Tamarind syrup, honey, brown cane sugar, chile del arbol seeds, fresh turmeric, star of anise, ginger jelly, cardomo, lots of black pepper corns, like a spoon full, adab of Sambal chiles, canella stalk, a half bottle of fino from Andalusia, lemon sliced and zested — really, I forget whats in this pot, but it’s just wonderful in icecream. Salt. This is salted, sweet, sour, herbed —ice — fucking — cream!
