BRAINPAN LEAKAGE

I had pie this weekend. In fact, I had some seriously kick-a$$ pie this weekend.

Now, in case you are running to check your calendars, no, this was not “Pie Weekend” as designated by the TV Food Network, or even by me for that matter. I just happened to have some pie this weekend. Seriously kick-a$$ pie in case you didn’t catch that the first go around.

However, I suppose I should back up and flesh out the story a bit so that you don’t think I am merely bragging on the fact that I had some kick-a$$ pie this weekend. In point of fact, that is exactly what I am doing, but since I get paid to make up lies – hence the job title “Author” – I shall proceed to toss random words at this blog until I have obscured the fact that I am merely bragging on the pie. Rest assured, that if subliminal suggestion works as it should, while you will come away from this blog thinking it was about something else, you will definitely remember the pie. If it doesn’t work, well hell, you’ll remember the pie anyway, because that’s what this is really all about after all.

So anyway, there was this intimate little gathering here in St. Louis this past weekend. It took place at Tower Grove Park downtown. Like I said, it was small and intimate. Only about 12 gazillion people showed up. Yes, I’m talking about the 16th annual Pagan Picnic.

An event that started all those years ago as a group of Pagans meeting up in the park, progressed to a picnic lunch, and has now morphed into the single largest two day pagan/alternative spirituality festival in the Greater St. Louis area. I try to make it a point to attend each year if my schedule allows, and they always do me up a nice spot in the shade where I can sign books, chat with folks, and even hold a workshop or two. It’s a blast each and every time I go. Just to give you an idea about how much fun this thing is, this year’s guest speakers included Moi, Dorothy Morrison, Mickie Mueller, River Higginbotham (his partner, the lovely Joyce was out of town, unfortunately), Tish Owen, Terry Hinkle, Mike Nichols, Wendy Martin, Don Lewis, and Ellen Dugan, so there was definitely a full ticket. In addition there were musical guests and about a million vendors of all things fine, wonderful, pretty, shiny, funny, wearable, and even edible (no, not wearable and edible like, well, you know, those edible ummm, well… Anyhow, you know what I mean. You could buy a t-shirt, or some meat on a stick. Best 12 inches you’ll ever have… Oh my, this is just getting worse.. Ummm… Back to the pie I think…Damn, that could be taken out of context too… Well, stop it. Get your minds out of the gutter and read along.)

So, back to the G-rated version…The only drawback with the picnic this year was the heat. It was just plain hot, muggy, and whenever there was a breeze, it was also hot and muggy. Plus, it would try to pick up our canopy and make it fly away, but that’s another story. (A legendary story in fact… One they call “Hang Gliding Pagan Authors,” but I’ll let someone else tell that…) Anyway, just to be on the safe side, I have already put in my suggestion for next year to be cooler. I’m sincerely hoping that the organizers manage to talk the parks department into installing air conditioning and sofas before the next picnic. You know, the kind of sofas with the recliner and built in cooler for icy beverages. I could be all about that. Especially if it had pie. (Thought I’d forgotten about the pie didn’t you?)

So…Anyway…Saturday night was what my dear friend “Anastasia the Language Bitch” has officially declared the “Murvmoot”. That being the BBQ and Party at Murv’s house… You know, My house… (BTW, I just officially declared her the language bitch since she speaks like forty gazillion of them, but she doesn’t know about this yet… Imagine her surprise when she finds out her new nickname. Shhhhh… Don’t tell her. I want it to be a surprise… BTW – let me be clear on this, Anastasia is NOT a bitch. It’s a nickname…all in fun…that sort of thing… you know…)

So, on with the double talking -pie- Since we had several out of town guests, including Dorothy Morrison and Tish Owen, -pie- we were set to party. Anastasia and Mike came over, as well as my publicist and bud “Chunkee.” World reknowned artist, Johnathan Minton and his S.O. were in attendance, as well as Patrick Owen, Tobacconist Extraordinaire, and the high exalted poobah of Paganism, Reverend Duane Marhsall and his squeeze, Officer Jackie (Don’t ask. She has a badge and she knows how to use it.)

The evening was ever the blast with much alcohol consumed, followed by many pork steaks, much smoked turkey, cole slaw, tater salad, baked beans, and all the other trimmin’s tossed in there as well. This, of course, was followed by much more alcohol… (No, I didn’t forget….)

Anywho, one of the guests not mentioned above (because he is getting the special mention HERE) happened to be a dear friend and co-founder of the “Murv’s Stalkers” (Yes, that is what they call my official fan club. Yeah. Not kidding. If you are interested in joining, let me know and I’ll put you in touch with them. Or, maybe one of them will put a comment under here with a link or something…) So, to continue… Meester Seitzenheimer (aka just about anything you want to call him) brought along with him a couple of homemade Key lime pies.

He was not aware that Key lime pie is one of my absolute all time favorites.

He is now.

Therefore, I had some seriously kick-a$$ pie this weekend. And, you know what’s even better? The leftovers stayed here. Guess what? I’m gonna go have some more kick-a$$ pie.

See… I told you it was all about the pie.

More to come…

Murv

Excuse me for a moment while I try on my best Andy Rooney impersonation…

Ahem…Gargle…Ahem-Ahem…

Okay, here goes…

Have ya’ ever noticed that some people will get hung up on a catch phrase, or a word, and then use it to death?

Okay, well that impersonating thing hurts my throat so I’m gonna stop, but as to the above question, seriously…Have you ever noticed that? Well, obviously I have…

I guess my rant, in this case, is a bit targeted. What I mean is, I am aiming this at food/cooking shows in particular…Especially those on the Food Network, one of my favorite channels…Except for, as you must certainly notice, this little issue here.

There are two utterances in particular that are really starting to get on my nerves. Maybe it is the fact that I make my living with words that I am so sensitive to this, but in any case, here is my beef (do you like how I worked that food reference in there? [grin]).

1) The word “Off” – Now “off” is a fairly specific word meaning the opposite of “on”. Pretty easy to deal with, Not terribly obtrusive when used in its given context. It’s not even that bad when used as a brand name for oven cleaner. However, in the past year or so there has been this movement among those driving the kitchen to append this word to particular cooking verbs that, frankly, are fairly self explanatory. Sure, they might require the additional prefix of “slow” (as in slow roasted) or “pan” (as in pan seared) but they definitely have no need for a meaningless appendage hanging off their backsides dragging them down –

For instance… “First we take some poblano peppers, place them on a baking sheet and roast them OFF…”

Excuse me? Roast them “off” of what? Are you telling me that you want me to roast them under the broiler until they fall off the baking sheet? That really doesn’t make a whole hell of a lot of sense now does it?

Or, as I heard today… “Sprinkle cinnamon and sugar on the flour tortilla then bake it OFF for a few minutes…”

Bake it off? Are we having a contest of which I am unaware? The great tortilla bake-off? Or, am I supposed to bake it until all of the cinnamon and sugar comes off? That will be kind of hard because once the sugar starts to caramelize it will tend to glaze and bond with  the porous tortilla…Therefore, in order to get rid of the sugar I am going to have to burn this thing  beyond recognition, rendering it pretty much inedible…Wouldn’t it be better for me to just shake it so the cinnamon and sugar fall off? Or, here’s an idea – how about if I just don’t put the cinnamon and sugar on it to begin with and I won’t have a need to “insert verb here” it off. Saves time and gets the recipe done faster…

And, I’ve even repeatedly heard… “Then we take the tenderloin [or other cut of meat] and grill it OFF on each side…”

Again I ask, OFF of what? If it falls off the grill and into the coals it might not be all that tasty…if it missed the coals and ends up on the ground…well, let’s not go there. I’ve been there before and let’s just say beef brisket and sand don’t mix unless you are trying to clean your teeth or something…But, that is another story involving a barbecue, too much beer, an unstable Weber kettle, and a rousing game of Frisbee.

You know, I have no clue whatsoever how this trend began… This is merely a guess, but if I had to lay money I would say some tongue tied cook on a show accidentally tagged “off” to the end of something he was saying. Simple mistake, slip of the tongue, all good. BUT (you knew there would be one of those, right?) Some fruit loop heard it and thought “Hey, that sounds cool so I think I’ll start saying it so everyone will think I am some kind of important chef.” (Guess again, it makes you sound like a friggin’ idiot.)

The next thing you know everyone with a cooking show is appending “off” to the ends of their verbs. Honestly, kids, this has gotten waaaaayyyyyyy too ridiculous and out of hand. Drop the off, use the verbs as they are intended, and call it good. You’ll be amazed at how much more sense you will suddenly make.

This brings me to the next problem child…

2) “Flavorful” – Okay. Not a real problem in and of itself. It’s a word. It’s even a viable word that can certainly be used in conjunction with food or ingredients in recipes. It makes perfect sense. If you say it once or possibl;y twice…(although, personally I think once is quite enough…)

From where the idea came that the word “flavorful” was the one and only descriptor to be used while explaining food, I again have no clue. I can only say that I personally first noticed it when I accidentally landed the channel on the Food Network during a show featuring Tyler Florence. I say accidentally because Tyler just isn’t one of my favorites. I’m not a fan. I mean, I’m sure he’s a nice guy and he appears to know his way around the kitchen- he even has a stack of degrees to prove it- but in general his show and recipes simply fail to do anything for me, so I don’t watch him. (No offense intended, Tyler. But, let’s be honest – you probably don’t read my books either, so we’re even.)

Anyway, I digress… The thing is I stopped on that channel and there he was talking about a recipe. Much to my horror, in the span of 15 seconds he said the word “flavorful” 5 times. I think he even said it twice in one sentence.

Then, a short while later I saw him on an Applebees commercial…And there was that word again…I can’t remember for sure but I think he said it at least twice in the 5 second span he was talking, but don’t hold me to that… Even if I’m wrong and he said it only once that was more than enough. He’d already beaten it to death earlier and the fact that he was repeating it was proof enough to me that he was stuck on it and needed a date with a thesaurus.

I mean, even Emeril Lagasse was smart enough to back off on the trademark “BAM” after a while…Yeah, he still does it, but not every two seconds…

So, Tyler…come on. Depending on the particular ingredient there are a whole host of places you can go – delicious, tasty, delicate, savory, juicy, fresh, peppery, zesty, sweet, tangy, and mild, just to name a few…bursting with flavor, full of flavor…hell, even “full-flavored”… But, let’s give “flavorful” a rest, okay? It’s tired. You’ve stretched it way too thin and it just can’t cover the spread any longer…It really wants to go back to its page in the dictionary and take a nap…I, for one, really think you should let it…

Now, the thing that has really gotten under my skin about number two is that since Mister Florence has continued to use this word to to the exclusion of all other adjectives, suddenly some of my favorite folks on Food Network such as Alton Brown have started randomly tossing it out there too. Alton….Dude… Please don’t make me tune YOU out too…That would be a pity because I actually think you are a hoot…

Sooooo…at this point, theoretically, I suppose I should make them a deal…Something like “stop screwing with the language and I’ll stay out of the kitchen…” The problem here is that I am actually schooled to be in the kitchen. Perhaps not as much as they are, but schooled nonetheless… So, that makes it pretty hard for me to offer that deal…However, since there probably isn’t any danger of me getting myself a cooking show anytime soon, I’ll advance this compromise…

Y’all stop beating up the language and I won’t cook on TV.

‘Nuff said…

More to come…

Murv