A WRITER’S INSTRUMENT . . .

Close-up detail of President Obama’s signature on a bill, and a pen used for the signing, aboard Air Force One on a flight from Buckley Air Force Base, Denver Colorado to Phoenix, Arizona 2/17/09. Copyright: United States Government Works

There’s something poetic about grasping a writing instrument and feeling it hit the paper as your thoughts flow through your fingers and pour into words.”Writing Instruments Manufacturers Association (WIMA).

Reading recently about the Writing Instruments Manufacturing Association’s initiative National Handwriting Day, which happens sometime in January, I started to think about school days and the push for “good” handwriting.  My head filled with visions of second grade at St. Patrick’s Elementary School and endless hours of practicing connected circles and lines on newsprint paper. I can see again the good Dominican sister - name sadly forgotten by this misty mind – standing in the front of the room, chalk in hand, providing her dogmatic instruction on cursive writing. There were not only specifics on writing correctly, but there was a whole etiquette involved, and absolutely no discussion of pen or pencil for creative writing or visual arts.  After all, we were a class of about forty-or-so disciplined urban kids in training to be worker-drones when we grew up. It was incumbent on us to be able to work in offices and on assembly lines, which required tolerance for routine and regimentation. There was little need for creativity.

There were lots of rules involved in this business of cursive writing.  It was about more than skill. We were told it was rude (a sin that ranked almost as high as the “original”) to use pencil or black ink for personal communications, for example. There were acceptable formats for laying out letters and addressing envelopes.  Personal notes and cards must be in cursive writing, not printing. Most of the rules involved “good manners” and “not giving offense.”  We had to adhere to the rules as “ladies” and “gentleman,” labels that packed a whopping load of implications and restrictions going far beyond the simple act of writing a letter.

At that time, ballpoint pens had not yet come into wide use, though they’d been invented in 1888 in Argentina. They didn’t start to catch-on in the U.S. until 1945, when Gimbels’ Manhattan Department Store, an American  institution that shut its doors in 1987, held a ballpoint promo and sold 10,000 pens at $12.50 each. This event was rather like the iPhone debut on June 29, 2007. As with the iPhone first-day sale, ballpoint-pen shoppers waited outside Gimbels before it opened to ensure a purchase. Despite the successful 1945 promotion and somewhat elitist pricing, many people still considered it gauche to use a ballpoint pen in the fifties. Writing with a pencil was okay for practice only and for math or bookkeeping. When we were finally graduated from pencil practice to fountain pen mastery, it was cause for celebration.

Now fountain pens were awful and wonderful. Though there were inkwells installed in our little oak desks, they were from another era.  By my time, our Shaeffer fountain pens (fifty-cents each, as I remember) came with tiny plastic ink-cartridges, which you inserted into the pen. You can still buy these very same pens with a selection of nibs to use for calligraphy. The cartridge was easily inserted, though often you had to shake the pen to get the ink to flow. This was a cause of distress to our worn and weary, mostly work-at-home moms. We’d arrive after school with blue ink stains on our little fingers and our white uniform shirts. More work for them. Our redemption: These magical pens transformed less than perfect handwriting into something that occasionally bordered on stunning. Most beautiful of all were our signatures, which seemed a very grown-up thing to have at last.

Eventually, ballpoint pens found a secure cultural acceptance, if only for their relative cleanliness and affordable pricing.  Bics were pedestrian but had the virtue of economy.  Papermates with their double-heart engraving on the clips were top of the line for my economic strata. I had a pink Papermate,which I treasured. Having  discovered that I could write books with pens and pencils, I put my Papermate to hard use. Now I have many pens representing many manufacturers.

Despite the diligent use of my computer, all creative writing starts with a pen, a journal, and notes as I go through the day.  My favorite ballpoint pen now is a “found” pen, which I must have picked up at a doctor’s office.  It promotes the use of Zoloft.  I still use fountain pens for calligraphy. I have assorted pens for notes and sketching: lead pencils, charcoal pencils, and colored pencils.  I no longer worry about the etiquette of the instrument, only its utility as an artistic tool.  I still love my signature, but I wish I didn’t have to use it so much on checks. In this, I feel certain I’m not alone.

Once Upon a Time in Brooklyn

Video posted to YouTube by videomix22.

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Photograph courtesy of Wikipedia under GNU Free Documentation License.

“It requires more strength to be gentle, so it’s the everyday encounter of  life that I think we’ve prepared children for and prepared them to be good to other people and to consider other people.” Bob Keeshan aka “Captain Kangaroo” and “Clarabell

I believe Bob Keeshan, a New York boy who attended Fordham University, kept Captain Kangaroo (a children’s show) alive on TV for forty years.  His gentle manner and respect for children lives on in the hearts of boomers.  I think we all watched him weekday mornings before leaving for school. I would sip my Red Rose tea (with two spoons of sugar) and savor my two slices of white-bread toast with butter and cinnamon sugar along with the Captain, Mr. Greenjeans, moose and the others. For this Brooklyn girl, Captain Kangaroo was fine stand-in for a mostly absent dad.

Among the many lessons Mr. Keeshan taught in his Captain persona was that it’s okay to be silly, to laugh, and to have fun . . . as long as it’s not at anyone else’s expense. He was a gentleman of the old school, wise and gracious, like Perry Como and Fred Astaire . . . different talents, of course, but the same kind of sensibility. Once upon a time in Brooklyn, I had uncles and cousins who were the same way, gentle and gentlemen. One can’t help but appreciate the caliber of such men when so often confronted with the callous and the coarse.

This post is dedicated with appreciation to Bob Keeshan and to all the gentle, gracious men I have known, including and especially, my son.

Originally posted on Brooklyn Memories Most Green . . . not just for my Brooklyn peeps.

GF CHINESE DISH: NY CANTONESE-STYLE SHRIMP IN LOBSTER SAUCE

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Photograph of grocery in Chinatown, Manhattan by Momos via Wikipedia under GNU Free Documentation License

“An ancient Chinese saying goes like this ‘Food is the nearest thing to Heaven’”.  Cooking Secrets of the Oldest Civilizations in the World, The-ChineseFood.

When it comes to favorite dishes, I  - probably not unlike you – always have a standard in mind. With Chinese food, my standard is from the Cantonese restaurants we went to in Brooklyn and Manhattan when I was growing up. Most specifically, there was a Chinese restaurant, the name of which escapes me after all these years, on 86th Street in the Bay Ridge section of Brooklyn between Fourth and Fifth Avenues.  My mom and I loved to go the the RKO theater up-the-block and then dinner after: egg rolls, barbequed spareribs, wonton soup, lobster Cantonese, kumquates and almond cookies . . . and lots and lots of sweetened oolong tea to wash it all down.  We didn’t know from Hunan or Sezhwan cooking because most of the Chinese in our area at that time came from Guangdong provence, spoke Cantonese dialects, and cooked in the Cantonese manner, albeit modified for American consumers.

Shrimp in lobster sauce is lobster Cantonese with shrimp instead of lobster.  Here is our family recipe adapted to be gluten-free. I believe I originally adapted it from an old copy of Pearl Buck’s Asian cookbook, which is probably no longer in print.

Soy sauce, which is ubiquitous in Chinese and other Asian cuisines, is made with wheat. Wheat-free versions of soy sauce and tamari are available.  They are just not generally used in restaurants. Hence, those of us with Celiac Disease (gluten enteropathy) or wheat-and-gluten sensitivity cannot eat in Chinese restaurants. We tend to miss it, as you might imagine.

NY Cantonese-style Shrimp in Lobster Sauce, Wheat-and-Gluten Free

The recipe:

Serves four

2 pounds of good-sized raw, fresh shrimp, shelled and devained

2 tablespoons of corn starch mixed with 1/2 teaspoon salt

1 tablespoon cornstarch desolved in 1 tablespoon of water

2 cloves of garlic, minced fine

1 tablespoon fermented black beans, soaked (in a spoonful of water) and chop roughly

1 tablespoon fresh ginger root, minced finely

1 green onion, minced finely and 2 green onions slivered

1/4 pound lean, ground pork

2 tablespoons sherry, preferably not cooking sherry

1 tablespoon wheat-free soy sauce or wheat-free tamari

1 cup gluten-free chicken or vegetable stock, homemade or packaged

1 egg, well beaten

oil of your choice, safflower, peanut, canola

4 cups of cooked brown or white rice

In one bowl, dust the shrimp with the mixture of cornstarch and salt.  Set aside. In another bowl, mix the garlic, ginger, and minced green onion. Transfer mixture to a nice sized fry pan or a wok with a few tables of oil in it. When the aroma starts to waft add the pork and mash with a fork stiring until it is brown and broken into little pieces.  Add the soy, sherry, black beans, and stock. Bring to boil, and then lower to a simmer and add the shrimp, stiring well so that it cooks through.  Add the last spoonful of cornstarch, stiring constantly to blend and thicken. Pour in the beaten egg and keep stiring so that it from threads.  Make sure the shrimp is cooked through. Turn off gas and stir in the slivered green onions. Serve hot over rice.

Golden Dragon Oolong Tea from Peet’s Coffee and Tea is a fine accompaniment.