Tuesday, April 30, 2013

Raise Your Hands


If you’ve ever done any serious strength training or what I’ve always called “lifting” you know that after a good session you can expect some soreness. Well, last week I started lifting again. There’s a woman that I know that is a serious fitness buff to the level of competition and magazine spreads.  Upon meeting her I said to myself, “That’s what I want my body to look like’ and after a few discussions, I shared my fitness goals and in turn she wrote out a strength training program.

I began last Saturday and I quickly impressed the other “lifters” in the room with my rainbow colored MC Hammer pants, spaghetti strapped Gold’s Gym t shirt and white lifting gloves as I grunted and growled. Once I moved the really heavy weight bench I did my thing, carefully following the prescribed routine.

The next day I was admittedly a little sore, but not really too bad, although I did have to have Deb open a jar of gerkins for me. The next day I woke up feeling like I had sassed talked Ike Turner in my sleep. I was largely immobile and Deb had to help me put on my socks.

That evening after work, I was scheduled to meet some friends and former colleagues who had just flown in from London and New York. We had a beer or two and caught up when someone in the crew suggested we move to a place called the Coat of Arms which is a little English style pub. The Brits became excited that they could grab a proper pint and throw a few darts.

Our crew which was comprised of four Englishmen all grew up in a pub culture and had been playing darts since they were boys. My friend Carlos who is a big presence in every way and is the anchor man of his local dart team, plus a few other New Yorkers and myself. Speaking of my own ability, I grew up in a house that always had a dart board, and I’ve always regarded myself as a competent player. I knew I would hold my own.

After much chop busting and boasting, sides were selected and we proceeded to play. Aside from out crew there were many onlookers who were intrigued by the different accents and high level of testosterone. When my turn arrived I confidently stood at the line, ready to impress with my skill and accuracy, but alas, the mind doesn’t always control the muscles. I let my dart fly in what initially appeared to be a beautiful arc, only to lose velocity halfway through its flight and it descended faster than Evil Knevil into Snake River Canyon. The image of the Challenger tragedy also came to mind.  The dart spiraled toward the floor but not before taking a good chunk of the wooden frame of the backboard.

The concussion of laughter was spontaneous, ear splitting and continuous as my game never recovered. I overcompensated and hit the wall, and never came close to my intended target. What’s worse is that although my teammates rallied and saved the day, I could not participate in the celebration of high fives because I couldn’t lift my arms.

Friday, April 26, 2013

Walking on Sunshine


I took a new job. One of ancillary benefits of this career move is that I’m now working literally 2.5 miles from Casa De Calabrese. I joked with my people, boasting that I would start walking to work, but most times when I conveyed this I neglected to mention that I worked in the very same building for five and half years and never walked once, but now I’m actually doing it. As with any of my life experiences I have a few observations to offer.

Of the 5,000 or so people that work in this complex, it appears I’m literally the only one walking.

I believe it is because of this fact that the walkway in the complex is extraordinarily dangerous because no one walks anymore and people aren’t use to looking up from their texts to notice the big bald pedestrian with the coconut shell headphones

Also, no one notices me while I’m standing at the edge of the cross walk waiting for someone to stop. It looks like I’m standing on the edge of the track at the Louden Speedway.

When people do notice me, they give me a double look with the expression of “Shoulda called a cab DUI GUY!”

Speaking of DUI, it was trash day here in Dover and as I walked along I noticed that almost every recycle bin was loaded with empty beer, wine and liquor bottles. I never realized how popular peppermint schnapps was up here. Also, as turned the corner to what is the longest stretch of my walk, a trash truck pulled up just ahead of me and I had the luxury of following its rancid smell for a good mile. When I made it into work, I had to douse myself with extra Hai Karate so I wouldn’t smell like Haymarket in July.  

If you happen to be driving through Dover and you see me walking along and singing, don’t stop to offer me and Hall & Oates a ride. We’re really doing this intentionally.

Wednesday, April 24, 2013

Sunday Gravy


Some people regard it as a sacred thing and some people regard it as a family tradition, consistent and reliable. Some people will argue to the death that it is to be called, “gravy” or more appropriately, “The Gravy” while many other confused individuals will contend that gravy is brown and the red stuff that flows over pasts or what gravy lovers call macaroni (that’s another story) is sauce.

In any event, here’s my take on the Calabrese Sunday gravy. There may be variations from family member to family member, but this is your guide to that delectable, slow simmering, bread dipping, molten bubbling Sunday concoction.
Ingredients:

One Large Onion (large yellow or sweet)
Dried Oregano (believe it or not, dry is better than fresh)
Fresh Sweet Basil (dried is fine if you can’t get the fresh stuff)
1-2 bay leaves
Salt (to taste)
Pepper (to taste)
2 cans of Pastene ground peeled tomatoes
2 cans Tuttarosa ground peeled tomatoes
1.5 pounds of sweet Italian sausage
.5 pound of hot Italian sausage
One small pork butt (stop freaking out, it’s the shoulder)
1 half bulb of garlic (fresh, not dried, powdered or that disgusting crap you get in a jar)
3 cups red wine (doesn’t have to be expensive stuff, 2 cups for the sauce, one for you while you’re cooking)

Process:

Get up early as you’ll want this to be simmering by about 9:00
Put on some nice classical or Italian music. Sinatra’s nice, Bennett or Bocelli work well too.

Pour a glass of wine (yes, I know it’s only 8:00 in the morning, but it’s Sunday and you’re making pretend you’re Italian…actually you’re making pretend you’re an alcoholic)

Mince the garlic with a sharp knife and place in a heavy stockpot that has a healthy drizzle of olive oil (not extra virgin as it has a low smoke point). Let the garlic slowly cook on your stoves lowest setting. (It may not even look like it’s cooking at first, but trust me that cooking is slow will mellow out the flavor and bring out the garlic’s natural sweetness.)

In another pan brown the pork butt (cut it up into smaller chucks, but not too small)
Once all sides of the pork butt are browned, take out of the pan and reserve.
Brown all sides of the sausage
Once your garlic has softened take it out of the pot, but keep as much of the oil as possible.
Chop the onion into 1 inch pieces and place into olive oil. Slowly cook until softened. Don’t let it brown.
Pour another glass of wine
Once the onions are softened, place the sausage and pork in the pan
Add the four cans of tomatoes
Pour approximately two cups of the wine into one of the empty tomato cans and swirl to get remaining tomatoes, repeat with the other three cans.
Add the softened garlic
Add wine into pot with other ingredients
Add oregano (about a table spoon)
Add dried basil (about a tablespoon) If you’re using fresh, add to sauce once the cooking is complete
Add salt, pepper to taste
Add bay leaf (some people pull these out at the end of cooking. My family always kept it in. If it ended up on your plate when you were eating, it meant you’d have good luck, and you wouldn’t have to help doing the dishes. Sometimes we’d reverse it, and you’d have to do all the dishes! I almost choked myself trying to hide the fact that I got the Bay Leaf once…that was last week)

 
Bring all ingredients to a boil then lower the heat to a slow simmer. Stir periodically, taste constantly.
My gravy is usually simmering on the stove for 4 hours or so.
Walk by periodically and dip bread in to taste
Keep listening to music and keep drinking wine.  

Eggs in Purgatory
One other thing we like to do is something called “eggs in purgatory.” This works a little better when the gravy is cold.
Take a deep roasting pan and add enough gravy so it’s about an inch and a half to two inches deep in the pan.
With a spoon, create a little hole in the gravy and gently crack a raw egg to fill the hole. Repeat so you have 4 to 6 (depending upon how many people you’re feeding
Place in preheated 375 degree oven and cook till eggs are softly cooked through
Take out of oven and sprinkle parmesan cheese
Serve with thick cut grilled bread (on the barbecue so you get those cool grill marks)
 
Enjoy!