Private school #3

Keeping it real after all.  No private school deposits.

The one place is like an overgrown fancy daycare.  The other place is all rich white kids.  Our daughter is a well-off white kid, but that is its own reward–she doesn’t need to be reminded of it every day.

Found out two little girls in her pre-K got into our top choice.  With worse scores than our kid.

Chicago preferences less affluent census tracts somewhat, in lieu of using race or anything like that.  We’re in Tier 4, which is the most affluent tract in the city.

On a personal level, it’s frustrating, sure.

But public institutions should reflect the general population.  They should be diverse.  To be diverse, certain imbalances must be redressed.  Which means drawing lines somewhere.

As noted, we have every other break in life at this point.  It’s not exactly a body blow.

There are so few slots in schools of that caliber and so many kids who are smart enough for them.  At a certain point, past the top scores, the slots are distributed pretty randomly among the other smart kids.

The real problem: most neighborhood schools are not close in quality to the gifted/magnet schools.  We shouldn’t have to root around for decent public education.  It is somewhat disgraceful, even if it is common across the country.

Anyway, we have a lead on a decent neighborhood school a few miles away.  We will see how it works out.

And it’s only kindergarten.

Right?

Right?

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Pseudofideau

Made ‘hamburger helper’ fideau for dinner.

Olive oil to cover bottom of frying pan.  Bring to temp (south of smoking).

Add and brown whole peeled garlic cloves.  Add some red chili flakes if you like.

Once cloves are browned, add a can of crushed tomatoes gradually.  Stir and reduce to half heat.  Add good balsamic vinegar to taste.

On the side, heat up a frying pan.  Crumble leftover hamburger patties into hot pan.  Add salt if they are not salty.  Cheeseburgers are OK.

When meat is re-browned, drain a little of the fat and add meat to sauce.  Cook it a bit like that.

If the sauce’s pan is oven-safe, you’re good for next step.  Otherwise, transfer to casserole dish.

Take a reasonable amount of dry spaghetti.  Break it into lengths about as wide as your hand or a little narrower.

Add the dry spaghetti to the sauce.  Cover it with sauce, but not well.  Should look like a saucy bird’s nest.

Stick it in the oven at 350F.  When the top spaghetti bits get a little black, add some parmesan cheese of decent quality and bake it a little more.

You will like it.

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Private school #2

Deposit goes down on the angle-parker school tomorrow.

The kid did great on her little ‘gifted’ test–north of 99th percentile.

We missed our three gifted choices by two to five points.  Whole lot of kids trying to get into very few slots.

The deadline for acceptance of offers at the gifted schools is 16 April.

If there’s much movement at all, she should have a shot at a good public placement.  Otherwise, she’ll be in private school come September.

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Marmalade #2

Hmmm.  Check out their version of I Shall Be Released if you get a chance.

I was skeptical.

It’s nice.  I like the extra chord in the chorus, and I don’t even mind the modulation at the end.

About as good as that particular kind of baroque 60s pop production gets, on a male vocal anyway.

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Brisket journal #2

Collagen breakdown hit at 168F internal.  Sat for a few hours.

I took the brisket off at 180F internal.  A little lower temp than ideal, but we were hungry.  Wrapped it in foil to get it there, which I had never done before.  I don’t like to wrap it if I can avoid it–it softens the bark.  But I wanted to eat more than I wanted hard bark.

Took the foil-wrapped brisket and wrapped it in a towel.  Put it aside for 30min to settle the juices.  Total cooking time:  about 20.5hrs.  Too long, but whatever.

The meat was quite tasty.  Flat was a bit dry, probably because the thing was in the smoker for so long, due to depressed overnight cooking temperature.

Overall no complaints.  You can destroy a brisket:  shitload of late smoke, overflowing drip pan with burning grease result, etc.  But it’s pretty hard to do if you don’t have a true catastrophe.  You can come up with something pretty good out of a wide range of results.

I like burnt ends.  But Andy and I both prefer to slice up the point same as the flat and just eat the thing, rather than going to all the trouble of making burnt ends out of the point.  The point is the best part.

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Brisket journal

The brisket is in collagen breakdown right now.

It is trucking through it so far. It has moved through the 150s assiduously, which is unusual in my experience. I’m curious where it will stall out.

Brisket stalls out with respect to internal temperature when the collagen is breaking down in the meat. The temperature climbs again when the collagen breakdown is complete.

The brisket is nice. It’s USDA Choice, as usual. Well-formed flat of even thickness. Attractive point, not overly laden with fat. The fat pad on the bottom was trimmed to within 3/4″. I just left it intact.

I went to bed with the smoker at about 195F. Woke up at 830 with the smoker at 160F, which is not ideal. Cranked it back up to 190F until about 1230, at which point I realized I’d better apply some more heat.

We are at 250F now.

The danger of a long time at low temperature is drying of the meat.  I have a more extensive drip-pan scene than usual, however, with a lot of water in there.  I am hopeful that the meat will not be dry.

The rub is 2 parts salt to 1 part pepper.  Andy Cohen uses that ratio, and he gets good results.  I have added a bit of granulated garlic and some turbinado sugar as well.

I ran the rub through a blender to turn it to dust.  I prefer rub the consistency of dust.

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Weight

I know you’re curious.

My reverse vanity is tempting me to lie and deny that I know this information.

But know it I do.

Weight from young adulthood:

180–1987–Graduated from high school

190–1987–Home from Q1 of freshman year (ha ha!)

180–1988–Home from Q2 of freshman year

190–1990–Moved to Seattle.  Tried to hit two bills via weightlifting–never made it.

195–2001–Moved to Chicago

200–2005–Ate a shitload of gelato in Italy.  The two bills stuck.

214–2009–Forgot to not eat Doritos and candy all the time

200–Ten days later–Quit eating Doritos and candy etc.

190–Three months later–Half-assedly not eating so many carbs

185–Present–As long as I eat mostly protein and fat and green vegetables and tomatoes

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Carbohydrates #1

I’m officially in the ‘carbs suck’ camp.  I join my good friend Andrew, who is on a bacon/coffee diet.

I started cutting carbs maybe eighteen months ago.

I had just gotten off a scale.  It claimed I weighed 214lbs.

I had been eating whatever I wanted for the last month.  I was still shocked.

I cut back in a rudimentary way–no garbage, basically.  15lbs fell off in ten days.

Over the course of the next several months, I lost another 15lbs.  I kept it off as long as I limited carbs.  I had more energy, didn’t have to sleep as much.  Shat effectively on a regular basis (new development).  Basically no complaints.

On a few occasions over the last several months, I have eaten what I would call a surplus of carbs (for me, in this new phase of my dietary life).

Every time:

  • I feel bloated and shitty
  • I can’t shit properly the next day
  • The scale tells me I’m gaining weight

After one day of eating pizza or whatever.

Last night, I ate Chinese food and had some ice cream with dried fruit on it.  Nothing out of control.

Bloated, can’t shit, etc.

Fuck a carb, seriously.  What the hell good are they?

I think the USDA food pyramid is going to end up in the same bin as thalidomide or hormone replacement therapy, sometime in the next fifteen years.  Either that or I’m wrong and I will die of heart disease.

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Moral neutrality

Looking for a word.

“Amoral” is as close as I can get, but I can’t shake the feeling that, despite its denoted meaning, that word still has a moral connotation to it, and it’s a negative connotation.

Which is amusing.  And unfair to the word.  It should be allowed to be neutral.  Poor “amoral.”

I am trying to describe my job accurately.  I keep wanting to say it’s amoral, but then I feel like an asshole.

Maybe I am an asshole?

Help.

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