Buddy, Can You Spare Five Bucks?

Video posted to YouTube by lacotoba.

Fare went up to a dollar and a half as of midnight.” Line from Martin Scorsese’s film After Hours.

The movie is black comedy. Transporation fare increases and the general cost of living these days combined with a paucity of job opportunity is just sad. I believe NY MTA is up to $2.50, sometimes more. And New Yorkers aren’t happy, though they are promised no further fare increases until January 2011. There have been service cutbacks there just like everywhere else.  Here in the San Francisco Bay Area, transporation expenses have certainly increased as well. For all the fare increases, BART (Bay Area Rapid Transit) isn’t what it used to be. There’s even a website called BART Rage where citizens vent their frustrations. Amazing that it is now often cheaper to take your car than to hop a train or bus.  Doesn’t bode well for the environment.

Gone are the days . . .When I left New York in 1977, I think a subway token was fifteen cents and you could ride as long as you wanted and go anywhere the train lines went. You could ride all day if you wanted to. I remember a time when subway tokens were ten cents and bus rides where five cents with a student pass. Transportation costs took up a smaller percentage of personal income than it does these days. The system was pretty reliable and the service pretty consistent. A bum could beg dimes from two or three people and surf the subway system to get out of the elements, or stop at a coffee shop to buy a cup of joe, or even make a phone call. Can’t do a thing with a dime anymore. 

They say we’re in recovery. I think it’s a recovery that benefits the haves, not the have-nots. Today a homeless gentleman was begging for dollars on a busy street here, trying to get enough money to go from Silicon Valley to someplace in the East Bay, where he might find some friends or relatives with whom to stay until he could get reestablished. Formerly employed as an engineer and unemployed or underemployed for most of the past three years, he had hiked and hitched from Santa Cruz. We talked. I always talk to the homeless. I want to acknowledge their humanity. Ever notice how many people avert their eyes or look right through a homeless person? Is this a fear of vulnerability, like looking death in the face? “That could be me tomorrow.” Is it a fear of being asked for help? Or is it a deeply rooted and unconscious Calvinism? If you are poor and homeless, a have-not, you’re unworthy and therefore invisible. If you are a have, you’re visible. As we talked, I watched the homeless gentleman watch a woman throw away half a hamburger not three feet from where we stood. Why not just offer it to him?

I recognize that this is late-night stream-of-consciousness, but you get my drift … The question used to be, “Buddy, can you spare a dime?” Now it’s, “Can you spare five bucks?”  And that five bucks may not buy you what ten cents used to buy. Well, anyway, I can’t spare five dollars, but I did.  So did a man who didn’t look like he could really spare it either. Thanks to the addition of his five, our homeless friend hopped a bus headed for hope while the haves walked on by.

Levantine Chicken, Gluten-free

Illustration of The Levant courtesy of Wikipedia under GNU Free Documentation License.

What is patriotism but the love of the food one ate as a child?  Lin Yutang

The second time around it was a mixed marriage composed of two ex-patriots: one from New York and one from the Midwest. The wedding was scheduled for December 27.  I think it was 1980, but memory fails.  I can no longer be sure. I met my new in-laws just in time to prepare Christmas dinner for them. Right after Christmas dinner, I started cooking for our wedding reception. I made all the things I love. Well it was our wedding after all. And I catered it myself.  So why not? We had a wine and cheese table, and a table with our beautiful wedding cake (bakery made, I’m not that crazy!), a king-sized Napoleon with whipped-cream frosting. The main buffet table was heavy-laden with several savory salads and assorted breads, a meat-and-cheese lasagna, two classic Quiche Lorraine, and what was essentially a Middle Eastern meza (the Arabic for starters or appetizers) including tabouli, baba ghanouz, hummus bi tahini,  stuffed grape leaves, pickled radishes, carrot salad and so on. My mother and son (New Yorkers) loved it. My new and properly re-educated husband loved it. Our California friends were in heaven; but alas, the Midwest contingency was none too pleased.

The husband-du-jour and I didn’t leave for our honeymoon until after my new in-laws left for their home in Iowa.  As I came downstairs the morning after the wedding, I overheard my father in-law talking in the kitchen. “I’d give anything for a steak, baked potato, and a simple salad with ranch dressing,” said he.  Later I told my husband, “We have to take your folks to a steak-house tonight.”  

“Why?”, he asked.  ”The refrigerator is loaded with food.”  

“Exactly,” I replied.  ”That’s why we have to take them out.”

Lesson learned:  Good food is generally that which we ate growing up. What follows is one of my favorite dishes from my childhood in the “melting pot.” Studded with chopped green olives and scented with traditional spices of the Levant, this dish is heavenly with a brown rice pilaf, a small side dish of leban (plain yogurt),and a dinner salad of chopped vegetables. 

Public domain photograph of Fattoush courtesy of Wikipedia.

Fattoush is a Lebanese dinner salad made of mixed chopped vegetables, chopped spearmint leaves, fried pieces of khubz ‘arabi (peta bread), dressed in a light-lemon or a red-wine vinaigrette.

Levantine Chicken, Gluten-free

The recipe

Serves four

  • 1 3-4 lb. organic, free-range chicken, cut into eighths
  • 2 tablespoons of olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/8 teaspoon turmeric
  • 1 1/2 cups homemade or store-bought chicken stock, gluten-free
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 6 tablespoons of lemon or lime juice
  • 1 cup green olives, pitted and chopped

Sauté the onion in the olive oil until it becomes transparent.  Add the garlic. Continue sautéing on moderate heat, being careful not to burn the garlic.  Stir pretty constantly. When the garilic is tender, add the chicken, the stock, and the ginger and turmeric.  Mix well and heat to a simmer. Then cover and simmer for approximately 35-40 minutes on a medium heat. Turn the chicken about every 10 minutes. When the chicken is tender and cooked through, remove it from the pan. Add the rest of the seasonings to the pan, stir well, and taste and adjust as appropriate.  Simmer for a good fifteen minutes so the sauce becomes thick and piquant. Return the chicken to the pan.  Heat through.  Remove to a serving platter, pour the sauce over it, and sprinkle with the chopped olives.