ahrensm: (Default)
I'm still cooking,but I've been cooking things I had posted about before or stuff I don't really have recipes for. For example, I made the lemon-dill salmon one day. The other day I got roasted chicken from the grocery and made potato salad to go with it. Also made broccoli for me and Kat and baby peas for Dennis and John.

I don't really have a potato salad recipe. I simply cook some potatoes in bite-sized pieces, boil some eggs and chop them up, chop up celery and onions, toss it all together with some Mayo, sour cream, dill, garlic, and salt and pepper. Sprinkle some paprika on top to make it look festive and chill for several hours. It's good.

Then, last night I made fried rice for John and Lo Mein for me. I just chopped up some vegies and saute'd them in peanut oil. Then I divided the vegies and tossed some with cooked brown rice and soy sauce for the fried rice and tossed the rest with cooked spaghetti noodles and some sweet chili sauce and soy sauce for me. Both had a little garlic and fresh grated ginger root, too.

Today is a left over day so left over fried rice and lo mein and chicken sandwiches.
ahrensm: (Default)
J has become completely enamored of Israeli Couscous. So, I made it for another vegetarian dinner last night. It was delicious. I served it with a tossed salad with very tart dressings for both of us because the dish, itself, was not very spicy. it was totally delicious.

Israeli CousCous with Baby Peas

Ingredients

1 cup(s) Israeli Couscous
1 cup(s) Vegetable broth
1/2 teaspoon(s) Salt
8 ounce(s) Frozen Baby Peas (or fresh)
2 tablespoon(s) Olive Oil
1/2 cup(s) Sweet Onion
3 clove(s) Garlic
1/4 cup(s) Red Bell pepper
1/4 cup(s) Orange or Yellow Bell Pepper

Preparation

Cook couscous according to package directions substituting 1 cup of vegetable broth (or chicken broth) for 1 cup water. Add 1/2 tsp salt while cooking. Set aside.
Cook frozen peas according to package directions. Set aside.
Heat oil in medium saucepan over medium heat and saute onion, peppers and garlic until tender.
Reduce heat to low and add couscous and peas. Gently toss until all ingredients are evenly distributed. Salt and pepper to taste.

Farm Food

May. 5th, 2011 03:59 pm
ahrensm: (Default)
Yesterday I reverted to good ole down home cooking. Put a giant pot roast, potatoes, and carrots into the crock pot and cooked it all day. D & K came over for dinner and we all hogged out. Put left overs in the freezer for later beef stew, stroganoff, and open faced roast beef sandwiches ... whenever beef rolls around of the rotation again. The weather has been so dreary, I thought this meal would cheer everybody up and it worked. The sun is shining today for the first time in ages and everybody seems to be in good spirits.

Today it's back to gourmet!
ahrensm: (Default)
After a two week hiatus due to the fact that J was sick, I returned to full-fledged cooking today. On the rotation, vegetarian was the order of the day.

This dish is very rich without being too horribly fat-laden. Very earthy and slightly sweet.

Mushroom Pasta Bake

Ingredients

8 ounce(s) Cooked Penne Pasta (or other)
2 tablespoon(s) Butter
1/4 cup(s) Onions (green onions are nice)
4 ounce(s) Portabello Mushrooms
4 ounce(s) White Mushrooms
1 teaspoon(s) Dried Thyme (or 1Tfresh Thyme)
3 clove(s) Garlic
1/4 cup(s) White Cooking Wine
1/4 cup(s) All-purpose Flour
2 cup(s) 2 % Milk (or skim)
1 cup(s) Asiago Cheese

Preparation

Melt butter in large skillet over medium-high heat. Add onions and saute' until clear. Add mushrooms, thyme, garlic, and salt/pepper to taste; saute until mushrooms are tender -- about 6 minutes. Add cooking wine and cook 1 minute more stirring often. Remove from heat.
In a dutch over over medium-high heat, combine flour and milk. Stirring constantly with a whisk, bring to boil. Boil for about 1 minute still stirring constantly until mixture begins to thicken. Remove from heat and stir in cheese until melted.
Add pasta and mushroom mixture and gently toss to combine.
Gently transfer to backing dish lightly coated with cooking spray. Sprinkle remaining cheese over top and bake at 375 for about 20-30 minutes until cheese melts and just begins to brown.
ahrensm: (Default)
Here are the recipes from last week...

Brussel Sprouts and Baby Carrots with a brown sugar/pepper glaze
Ingredients
2 pound(s) Brussel Sprouts
2 pound(s) Baby Carrots
1 1/2 cup(s) Chicken Broth (or vegetable broth)
6 tablespoon(s) Butter
1/3 cup(s) Brown Sugar
2 teaspoon(s) ground black pepper

Preparation
Blanch carrots in a large pot of boiling salted water until crips but tender (about 6 minutes). Transfer carrots to bowl of ice water using slotted spoon. Return water to boil and add sprouts. Blanch until crips-tender (about 6 minutes). Transfer sprouts to a separae bowl of ice water. Discard boiling water.
Bring stock, butter and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half (about 7 minutes). Add carrots and cook until amost tender and sauch begins to coat - occasionally shaking skillet or stirring gently (about 5 minutes). Add sprouts and pepper and cook until heated through. Occasionally stir gently to coat vegetables (about 5 minutes).

Rice Pilaf
Ingredients
2 tablespoon(s) butter
1/2 cup(s) onion (or green onions)
1/4 cup(s) red bell pepper
1/4 cup(s) yellow or orange bell peppers
1/8 teaspoon(s) salt
1 cup(s) basmati rice (or brown rice)
1 cup(s) chicken broth (or vegetable broth)
1 tablespoon(s) dried parsley (or 1/4 cup fresh)
1 teaspoon(s) dried dill week (or 1/8 cup fresh)
1/4 cup(s) dried cranberries
1/4 cup(s) almonds

Preparation
In a medium saucepan combine chicken broth with 1 cup water, salt, and rice. Bring to boil. Reduce heat to simmer, cover, and cook 25-30 minutes until rice is tender and fluffy.
Melt butter in a small skillet and saute onions and peppers until aromatic, but still crisp. Add spices and mix well.
Add onion mixture, cranberries and almonds to rice and mix well.
Serve warm.
Keep left overs in air tight container and this dish will remain tasty for several days.

Coconut Cream Pie
Ingredients
3 cup(s) half-and-half
2 whole(s) Eggs
3/4 cup(s) granulated sugar
1/2 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1 cup(s) flaked coconut
1 teaspoon(s) Vanilla Extract
1 whole(s) 9 inch pie crust (Pillsbury refrigerated, rolled pie crust)
1 cup(s) Whipped cream

Preparation
In a medium sauce pan, combine half-and-half, eggs, sugar, flour, and salt. Bring to a boil over low heat, stirring constantly. Boil til thickens (about 1 or 2 minutes). Remove from heat and stir in 3/4 cup of the coconut and the vanilla. Pour into pie shell and chill 2 to 4 hours or until firm.
Top with home made whipped cream and sprinkle top with remaining coconut. I add these to each slice as it is being served. Then you can store the rest of the pie in an air tight container in the refrigerator for several days.
Note: To toast coconut, spread flaked coconut on an ungreased cookie sheet and bake at 350 degrees for 7 or 8 minutes until golden brown. Stir occasionally to brown evenly.
Note: To make home made whipped cream, simply use an electric mixer to whip 1 cup of heavy whipping cream until stiff peaks form. This takes about 5 minutes.

Spinach-Feta Tarts
Ingredients
2 tablespoon(s) olive oil
1 bunch(es) green onions
1 clove(s) Garlic
1/2 teaspoon(s) Freshly ground pepper
1/4 teaspoon(s) salt
1 pound(s) Fresh Spinach (or 10 oz frozen)
3 whole(s) eggs
1 tablespoon(s) dried dill weed (or 1/2 C fresh)
1 tablespoon(s) Dried Parsley (or 2 T fresh)
2 tablespoon(s) milk
1/2 box(es) phyllo dough
1 cup(s) Feta Cheese
1/2 cup(s) butter (or butter-flavored cooking spray)

Preparation
Heat olive oil in a large skillet and saute onions until tender (about 5 minutes). Add garlic and cook 1 minute more, stirring constantly. Add pepper, salt, dill, parsley, and spinach. Cover and cook, stirring occasionally, 3-4 minutes until spinach cooks down. Remove from heat. Drain excess moisture.
In a medium bowl, lightly beat eggs with a whisk until well mixed. Add spinach mixture and milk. Stir until well combined. Stir in 1/2 C feta. Set aside.
Place first phyllo sheet on a cutting board and coat lightly with melted butter or cooking spray. Immediately place another phyllo sheet on top of the first one and coat lightly with cooking spray. Continue this process until you have 6 or 8 sheets in the pile. End with a phyllo sheet with no butter on top of it.
With kitchen shears or very sharp knife, cut the stack into 12 even squares (3 cuts across and 2 down).Coat a cupcake pan with cooking spray. Carefully place phyllo stack into each of 12 cupcake cups. Very gently press stacks into cupcake cups to form a bowl. Fan out the corners.
Spoon spinach mixture evenly into each phyllo cup. Bake at 375 degrees for 15 minutes. Remove from oven and sprinkle remaining feta evenly over each cup. Return to over and bake an additional 10 minutes or until phyllo is golden brown and feta is melted.
Let stand in pan for 5 minutes. Gently remove each up from the pan being careful not to tear the phyllo.
Serve with Greek Salad.
ahrensm: (Default)
I want to try some Middle Eastern cooking, but I have no clue how to go about it. So, I am starting easy. I read a bazillion recipes and ate at a bazillion restaurants and so I decided I was ready to start.

Beef Kabobs with Orange Sauce and Israeli Couscous were my first attempts and they turned out ok.

I started with a great piece of sirloin. And picked vegies we both like. I could have basted the kabobs more often for more flavor, but it turned out ok. I put 3 pieces of beef, 3 brussel sprouts, 2 of each color of pepper, 2 onion pieces and 2 mushrooms on each kabob. One was enough for me and John ate 1 1/2.

Beef Kabobs with Orange Sauce

Ingredients
1/4 cup(s) Fresh Orange Juice
2 tablespoon(s) Worcestshire Sauce
2 teaspoon(s) Dried Mustard
4 tablespoon(s) Butter
1 1/2 pound(s) Boneless Sirloin
12 whole(s) Fresh Mushrooms
1 whole(s) Green Pepper
1 whole(s) Red, yellow or orange pepper
1 whole(s) Red, yellow or white onion
12 whole(s) Brussel Sprouts

Preparation
In a small saucepan, stir together, OJ, Worcestshire, mustard, and butter until just begins to boil. Stir constantly.
Alternating beef and vegetables, thread onto 6 skewers. Lay skewers on a cookie sheet (with sides) and brush with Orange mixture.
Bake for 20 minutes, turn skewers over, brush with more orange mixture.
Bake 20 minutes more. Then check beef for doneness. If you like them more well done, baste with more sauce and cook 20 minutes more.
You can change out the vegies for others that are in season or that your family likes. You can also cook these on the grill or under the broiler. Adjust time accordingly.


I over cooked the couscous a bit, I think. Everything I read about how to cook it said to make sure it was completely done and not al dente, but I think I over did it. It was a bit too soft for my taste, but John said the texture was perfect. I will definitely make this again, but will cook the couscous a little less.

Israeli Cous Cous
Ingredients
1 cup(s) Israeli Cous Cous
2 cup(s) Water
3 tablespoon(s) Olive Oil
1 clove(s) Garlic
1/4 cup(s) Red Pepper
1/2 cup(s) Green Onions
1/2 cup(s) Fresh Basil (or 1 T dried)
1/4 cup(s) Fresh Parmesan Cheese

Preparation
In a medium saucepan, bring water, couscous, and a pinch of salt to a boil. Reduce heat to simmer, cover pan and simmer for 10 minutes. Test for doneness. You are not looking for al dente, you want it completely done. Drain and gently rinse.
While the couscous is cooking, saute garlic, onions, and peppers until aromatic, but still crisp.
In a covered casserole dish, gently stir together the couscous, vegetable mixture, basil, and salt and pepper to taste.
Sprinkle Parmesan cheese on top and bake at 350 degrees for about 5 minutes until cheese melts.

For a first attempt, though, this was a total success. I had fruit salad for dessert.
ahrensm: (Default)
Wow who knew retirement would be such a busy time? I have managed to work in a fair amount of cooking and have developed some extremely scrumptious recipes.

In addition to the 3-bean salad and the flourless chocolate torte, over the last two weeks I have successfully made:

Pasta with Tomato Alfredo
Ingredients
10 ounce(s) Dried Pasta (or 20 oz frozen ravioli)
1/2 cup(s) Butter
1 pint(s) half-and-half (or heavy cream)
2 tablespoon(s) White cooking wine
1 can(s) diced petit tomatoes
2 clove(s) garlic
1 teaspoon(s) Oregano (or 1/8 C fresh chopped)
1 teaspoon(s) Basil (or 1/8 C fresh chopped)
1 cup(s) fresh parmesan cheese
1/4 cup(s) Spagetti Sauce from a jar

Preparation
Cook pasta according to package directions.
Meanwhile melt butter in a medium sauce pan. Add half and half and spices. When begins to boil, add wine, spagetti sauce and tomatoes and stir until well blended and heated through. Salt and pepper to taste. Gently stir in parmesan cheese until melted.
Pour over cooked pasta and gently toss.
Serve with extra parmesan sprinkled on top for garnish

Lemon/Dill Salmon
Ingredients
6-8 ounce(s) Fresh Salmon
1 cup(s) white cooking wine
1 cup(s) Water
2 tablespoon(s) lemon juice
2 teaspoon(s) Dried Dill (or several sprigs fresh)
1 teaspoon(s) onion powder
2 tablespoon(s) unsalted butter
2 tablespoon(s) Lemon Juice

Preparation
Poach salmon, water, wine, 2 T lemon juice in a heavy covered skillet until easily flaked. (about 15 minutes).
In a small saucepan combine 2 T lemon juice, dill, butter and onion powder. Stir until well blended. Add salt and pepper to taste.
Transfer Salmon to plate and pour sauce over it. Serve immediately.
Can be kept warm in oven for up to an hour without ruining it.

Plus these which I'll post recipes for in a day or two...
Brussel Sprouts and Baby Carrots with a brown sugar/pepper glaze -
Rice Pilaf -
Coconut Cream Pie -
Spinach-Feta Tarts -

I used other people's recipes for:

Chicken Cordon Bleu - http://www.myrecipes.com/recipe/chicken-cordon-bleu-10000001134074/
Black Bean Quesadillas with Corn Salsa - http://www.myrecipes.com/recipe/black-bean-quesadillas-with-corn-salsa-10000000592357/

With the Chicken, I used Canadian bacon instead of expensive prosciutto.
With the Quesadillas, I used whole wheat tortillas.
All the above were scrumptious and well received by the family.

I unsuccessfully tried home made caesar salad dressing, spicy oven french fries, peanut noodles, and catalina chicken. I will keep working on these and post recipes when they are perfected.

If you try any of these, let me know how you like them or what alterations you made.
ahrensm: (Default)
Today's menu is:

Chicken Cordon Bleu
Spicy Oven Fried Potatoes
Three Bean Salad
Flourless Chocolate Cake

I made the cake and the salad yesterday. http://www.myrecipes.com/recipe/chocolate-torte-169955/

http://www.myrecipes.com/recipe/3-bean-salad-170062/

I think I under cooked the cake by about 5 minutes. It was a tad sticky, but it was so very delicious. I used sour cream for the topping and did not whip it to peaks, but just until a thick sauce and drizzled that over the cake. This cake is not very sweet, but is so chocolaty.

Today I will make the chicken and potatoes.
ahrensm: (Default)
I am retiring in two weeks and have been collecting recipes for years. Recipes that I have not had time to even try. So, now that I will be a lady of leisure, I'm going to start cookin'. Will post recipe, alterations, reviews from both myself and my husband ... and the kids when they come over.
ahrensm: (Default)
I am:
William Gibson
The chief instigator of the "cyberpunk" wave of the 1980s, his razzle-dazzle futuristic intrigues were, for a while, the most imitated work in science fiction.


Which science fiction writer are you?

Taoism

Jan. 13th, 2009 09:29 pm
ahrensm: (Default)
I attended a seminar on Taoism tonight. How interesting! What a positive outlook on things the taoists have. I must learn more...

Time Flies

Jan. 8th, 2009 12:32 pm
ahrensm: (Default)
"Every day," I said. "I'm going to write something every day." And I meant it. But, wait, that was 5 weeks ago? This time I promise to do better...

What I am NOT going to do is go to the unemployment office again ... ever! What a horrific experience that was. And, you know, I DO have a job. And it's not like I am depending on that money to eat. Just because my hours were cut by 60% doesn't mean I must become a slave to the state.

I think unemployment insurance is a great thing for those who need it, but I don't. Therefore, I'm not going to accept it anymore. Yes, it means I have to cut back on dancing lessons, but that is a small price to pay to not ever have to go to that place again.

"Oh, it's easy," they said. "You can do it all online," they said. Don't believe it! Every few weeks you must physically go to that place.

Perhaps it is not as hideous as I make it out to be, but it was an excruciating waste of time and, actually, quite frightening. I don't deal well with crowds. I'm not exactly agoraphobic, but I don't usually enjoy the company of strangers. I am not what you would call a "customer service" kind of person.

So, you see, there was this guy. He was a huge guy. Probably used to be a football player. No neck. You know the type. Huge. When I got to the 4th stage of my visit to the unemployment office (yes, 4th stage)about 3 hours into my stay there, I was instructed to sign a roster with my name and other identifying info..which I did. Then I was told to sit and someone would be with me shortly.

Well, the only seat available was beside the guy mentioned above. I had come prepared. I had brought a book and I promptly took it out and began to read. Mr. Huge, nudged me with his elbow and said, "Did you sign that paper there?" I replied that I had done. He then informed me that he had not signed it. I told him that he probably should. He then got up and went over and wrote something on the paper. Then he brought the clipboard which held said paper and handed it to me. I looked up from my book, accepted the clipboard from him and sat, waiting for an explanation.

He sat back down and said, "I can't read." I said, "Oh." I looked at the paper. Then I looked at him. Then I looked at the paper again. He said, "what do they want to know there?" And he indicated the column for SSN. I told him they wanted the last 4 digits of his social security number. He smiled and said, "Oh, I know that one." He took the clipboard back from me and scribbled the numbers. "What about here?" he asked. I told him they wanted to know why he was there. He thought about that for a few minutes and then said, "They said I couldn't get another check unless I came here." So I told him he was probably there for a review. He nodded enthusiastically and agreed. "Write that for me" he said. So I wrote "Review" in the column by his name, handed the clipboard back to him and resumed my book.

"They are fucking with me," he said. "OH?" I said. "Yea, they are trying to fuck me over." He began looking around the room in what I considered a paranoid fashion. "I've been here for 3 1/2 hours," he said. "Yea," I said. "Look," he said, "that woman over there." He indicated a woman sitting at a computer desk chatting with a man. "They keep screwing around with her so she can't do her job," he informed me. I looked again. It was, in fact two employees of the center chatting with each other. I could not hear what they were saying, but she was laughing occasionally. "I'm getting damned sick of this shit, excuse my language," he said.

"They told me to sit over here and someone would help me fill out this form," he held a form up for me to see that all the blanks were, indeed, still blank. "But now, they are fucking around and no one is helping me. My daughter brought me down here and could have stayed to help me fill out this form, but I didn't know I had to fill out a form and now they are fucking around and not helping me." His voice got louder and louder. Other people in the room started looking at us.

After a few minutes, a smartly dressed African-American woman in her early 30s came into the area and said, "Marsha?" I wiggled my fingers to indicate that that was, in fact, me. She said, "Right this way." I picked up my book, purse, and coat and stood to follow her when Mr. Huge popped up out of his chair and showed her his blank form. "Can you help me fill this out?" he asked her. She smiled and told him to sit and that someone would be with him in a few minutes. He sat, muttering to himself.

I followed her to her desk and we got on about our business.

In a few minutes Mr. Huge came into the same room with another worker and they sat at a desk not far from me. In no time at all, Mr. Huge, stood up out of his chair, grabbed his form, and said in a pretty loud voice, "They told someone could fill this out for me." The woman with whom he was working told him that it was against state regulations for anyone in the unemployment office to complete forms for clients. He started to walk away, turned back and told her he was tired of being fucked with; that he had been there for 4 hours; that his daughter was with him in the first place, but left because they said they could help him; that he knew it wasn't her fault; that he was NOT leaving until he got some help.

About that time I finished my work with the nice lady I was working with, grabbed my stuff and beat a path out of there.

I will not be going back!

Weeks after the fact, it occurs to me that Mr. Huge knew that "shit" was a word he should not use in front of me, but that "fuck" in any form was ok. He never once apologized for using that word, but the one time he said "shit" he asked me to pardon his language.

I'm Back

Nov. 28th, 2008 10:40 am
ahrensm: (Default)
What a Thanksgiving it is turning out to be! I am so lucky to have the husband I have. Whew! And I believe it is luck! My philosophy of marriage is that you just keep rolling the dice until you have a winner, then you quit! So I did.

Thanksgiving 2008 - J arrived on Tuesday, I baked pies and we went for a 2.5 mile walk in the neighborhood. On Wednesday he took the mini cooper to be washed and to stop by the grocery for a few last-minute items. When he got home he said the mini was making a funny noise. So he called the dealer and they had it towed to Cincy. It was very sad. Seems it had no cooling fluid or something. So I had to take his car to work, pick him up afterward to go to Tai Chi class. Then we stopped for dinner on the way home. I made pea salad, stuffing, and got the turkey ready to go in the oven before I went to bed at 3 am. Got up Thanksgiving day at 8:30 am and cooked all day until folks arrived and we ate at 3. I am still full! Everything turned out perfect. It was a Thanksgiving dinner that couldn't be beat.

That night J sat down to read the news on the internet and his computer started making a funny noise so he called tech support. They said to shut it down and a repair person would come on Monday. So, now he is driving back to H to get his office laptop and he will be back by 2 so we can go to a friend's house for yet another Thanksgiving dinner that can't be beat.

The moral of this story is: be thankful for what you have, but don'l let J touch it or it will make a funny noise! Other than that, he is a great husband.

Baby Birds

Jun. 10th, 2007 08:51 pm
ahrensm: (cats)


We've been watching these little guys since before they were born. Aren't they cute?
ahrensm: (W)
ok here is the deal...Scooter gets 30 months during which time his life might possibly be in danger. He has to pay $250 Gs. This is so sad I'm truly weeping on my keyboard! How WILL he cope? And he probably didn't do anything that some dick [Cheney] didn't tell him to do. But you know, my mother used to say, "If he tells you to jump off a bridge, would you?" Of course, the answer is ... well it depends.

It depends on whether I really think jumping off a bridge is a good idea or not. If I do, I probably would do it. However, I have to decide what the consequences of jumping off said bridge are. Will it cost me money? If so, how much? Will it cause me physical harm? If so, how much? Are there safety nets in place to protect me at all? For example, will the proverbial "he" back me up and tell everybody he told me to do it and, therefore it is his fault, not mine? Is there a bungee cord attached to my ankles? Were all the documents shredded? And so forth.

Ultimately, though, my mother was correct. I would be the one doing the jumping and would have to face the consequences of that jump. PERIOD!

Now, wait a minute, lets look at Valerie. She should be thinking about how much better her life is now thanks to Scooter!

1)She no longer has to risk her life every day to do her job...well unless you count the contracts that have doubtless been put out on her by the terrorist organizations she previously infiltrated.
2)She gets to sit around in an air conditioned office at the nice CIA building in DC instead of grubbing around is some god forsaken desert.
3) She is now famous. Nobody ever even heard of her until Scooter told us all about her. Now we definitely know who she is, who she's married to and where she lives ... almost. I bet we could find out easy enough.
4) It did cost her a bit of money because she will no longer get the higher pay scale for being in the field, but hey, she will live longer so in the long run she will get more money.

So, instead of putting the poor bastard in jail, we should give him a pat on the back for straightening out Valerie's life for her. And instead of charging him a fine, we should make him pay for self help classes on how to make your own decisions and how to select your friends and even how to keep a secret. Most of us learned these things in pre school, but I bet if we checked, we would find out Scooter's parents had him skip pre school and kindergarten and go straight to first grade!

Watch for his new book: "From First Grade to the White House to the Big House: The Tongue of Scooter Libby." to be published in about 30 months...

Words

Jun. 5th, 2007 09:28 am
ahrensm: (pen)
This incipient journal of mine will eventually take on a life of its own. One of its main objectives will be to incorporate a much stronger vocabulary by way of the word of the day from dictionary.com. This journal will also not become a perfunctory task, but rather a bright spot in my day. I will not be worrying about things such as how my writing may affect others. I do not set out to discomfit the minds of others nor to shock or anger anyone. I would, however, not mind if a reader smiled.
ahrensm: (Default)

Well, make that 40 years and 3 days ago today.

I was going through a very existential phase at the time. It seemed to me that the Beatles had reached their apex with Rubber Soul and that they were only fit for teenie boppers. I was listening to much more sophisticated music by then: Simon and Garfunkel, Jefferson Airplane, Bob Dylan (still), the Moody Blues, and maybe the Doors. I didn't even realize the Beatles had put out a new album.

And so a few years later (about the time Abbey Road came out) a friend turned me on to Sgt. Pepper and I was awestruck. What an album! How had I missed it? These guys were bigger than Jesus....and still are in my book. I once had a story that I had written using only Beatles lines. Wish I could find it now. I might try to reconstruct it here now that I've found this.

Sgt. Pepper's Lonely Hearts Club Band may not have changed the world, but it certainly changed the world of popular music. It was suddenly ok to sound different. Innovative and exotic instruments were incorporated into everyday pop music. For a while, there was a race to see who could play the weirdest instrument or make a common instrument like a guitar make the weirdest sound.

All of this innovation was symbolic of the times. The concept of the "open mind" was taking hold and people were experiencing new things and expressing themselves in new ways for the first time since before the war. (WWII) Ideas were treated as important things to be protected and shared and respected. The age of "sheep" was coming to a close. Ozzie and Harriet became Ozzie and Black Sabbath. Dark times loomed.

In Louisville, KY we have a festival each May called "Abbey Road on the River." If you are a Beatles fan or fancy yourself a "hippie," come on out next May and have some fun with your friends.

Sgt. Pepper was probably the last frivolous thing to happen for a long time...
ahrensm: (eyes)
This really sucks. I just wrote my first entry...clicked on the ? beside "Tags" read the info I found there and came back here and my very first entry was gone!!! Crap. Where did it go and why? I guess I will never ever click one of those question mark thingys again!

Anyway, I'm over it sort of. I'm going to assign a "theme" to each day and write several entries on that "theme." I am also going to write something on my "word of the day" that I get from dictionary.com. And, finally, if anything other than a car bomb in Iraq happens, I'll write something on the news.

I'm off!!!

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ahrensm: (Default)
ahrensm

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