BRAINPAN LEAKAGE

It doesn’t take Rowan Gant’s clairvoyant abilities to know that a good parcel of you are now thinking, “Eeeewwwwwwwww!” And, a whole raft of you who are thinking such are also involuntarily saying it aloud as well. Just like you would be if the title had been Chitterlings (that’s properly pronounced Chit’lins, mind you), brain sandwiches, or a whole host of other organ meat based delicacies.

Not much I can do about that except to say, don’t knock it until you try it. If you’ve tried it (any of the above, PROPERLY prepared) and you still didn’t care for it, well, at least you tried so I respect your opinion. (Even though it’s wrong.)

You see, I’m sure my love of such foods has something to do with my farm upbringing. Where I come from you don’t cut the prime rib and tenderloins out of a bull/cow, and then leave the rest for the turkey vultures. We used everything. Meaning, everything… Whether it was Chitlin’s, Brains, or an entire head boiled down to make Head Cheese. Didn’t matter. We used it.

We even rendered out all the fat to cook with and also to make lye soap.

Now, on the note of Head Cheese, I’ll admit to not being a big fan. I’ve had it on several occasions. It’s not bad, but also not my favorite thing in the world– probably because I still have memories of my grandmother boiling a hog’s head to make it. Not a pretty- nor particularly wonderful smelling – process, trust me.

But, back to Liver and Onions… This happens to be one of my favorite all-time meals. I’ve always loved it. Even as a child. I suppose part of that could be the fact that until I was an adult and ordered it in a big city restaurant I had always been served PROPERLY prepared Liver and Onions. Since that horrible incident I’ve been careful not to order it in the big city. Diners in small southern towns, well that’s a different story. But mostly I make it at home, preparing it exactly the way I learned to do it from my mother, grandmother, and grandfather…

Speaking of my grandfather, his name was Elvis. Yes Elvis, although his last name was Babb, not Presley. He wasn’t much of a singer, but he could play the harmonica like nobody’s business. I actually have a recording of him that I made a few months before he died. At that point he had emphysema, but he could still make that harp talk. (On that note, I also have the harmonica and it is displayed in our curio cabinet, but that was a different blog I wrote a year or so back)… But, let’s move on… Elvis Babb owned a diner in the small Kentucky town where I was born. While the diner was gone before I was really old enough to know better I do have memories of toddling around in it. But, more importantly I still watched my grandfather cook at home. I may have only been in my high single digits and low double digits – he crossed over when I was 11 or so – but I still learned a whole raft of things from him about cooking, probably because where I come from food is love. Food is comfort.

And, we all want love and comfort.

Now, one of the interesting things about preparing something properly is that sometimes – not always, but sometimes – a person who had the dish and hated it will try it again, done correctly, and love it. Such is the case with my wife. She hated Liver and Onions. I can remember the first time I fixed it (I do all the cooking in our house) back when we were first married some twent-cough-cough years ago. She had this horribly crestfallen look on her face and I could see that she was gearing herself up for choking it down so as to not hurt my feelings. After the first bite, however, her expression changed. Now, it is one of her favorites as well.

At any rate, prior to my father crossing over in 2003, I used to try timing my Liver and Onion dinners with his trips through Saint Louis. (He had a house here, but more or less lived in Kentucky and since he was retired, traveled extensively). I would time it that way because Dad loved Liver and Onions too. Even if he couldn’t make it to the house for the actual dinner, I made sure there was a “take out” container for him.

I just made Liver and Onions for supper Monday. As is customary – nay, IMPERATIVE – it was served with a big ass bowl of mashed potatoes and buttered green peas. Life was good.

Since Dad is no longer around, there were some leftovers. I just killed those off a few minutes ago… (Yeah, Liver and Onions for breakfast. I’m sure Edain would be appalled LOL! – note: Ask Edain McCoy about her impression of my morning eating habits and that joke will make sense.)

Honestly, I’d just as soon have Dad back and give the leftovers to him, but since that isn’t going to happen, I figured I should at least enjoy them in his place.

And I did.

More to come…

Murv

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