Maroons Online Vol. 1… No. 98 Friday, December 17, 2021
“Bringing us all to a place we don't want to lose."
Observer: Who You Are, What You Learn
Macky’s New York: The Good And Hungry Shepard
William Peay: Tales From The Wood…
RHS Athletic Hall Of Fame: Accepting Nominations
Paul Cortellesi On Cooking: Polenta
M + A NYC: Brass Jug & Bowl
James Stroker: Hope Coach
Jim Schoneman: Rock Hound
Observer
Who You Are, What You Learn
I read today that the most important skill of our time is reinvention, not coding. I couldn’t agree more.
My first career was as a restaurateur. I followed a passion for cooking encouraged by Mrs. Ebersol & Mrs McCabe at George Washington Junior High School. They began our very first class with a discussion on the proper care of knives and always maintaining cleanliness. This is exactly how our Culinary schools begin their curriculum.
I reinvented myself in my thirties after a few apprenticeships with chefs of the Escoffier tradition. As you may know, the career of a Restaurateur is short. Advil can only relieve so many of my aches and pains. Thus I started studying computers. I had been introduced to them in college and the de rigueur of all-night vigils in front of computer terminals. By my thirties computers had become personal and were starting to be networked on a grand scale (think Internet & WWW).
Now in my sixties, I see an omnipresent computing industry. Though one that is lacking strong leadership and an understanding of the difference between right and wrong. Sadly, the indiscretions of numerous tech founders prevented the rise of many talented women. Now we are all paying the price, the current lack of transformative ideas.
Fortunately, the work from home trend is here to stay. This will accelerate opportunities for women of all ages who once had to run the gauntlet of juvenile looks and nicknames from their male colleagues. The infusion of new blood will simultaneously kick-start innovation. Its been a long time coming and the improvements will be welcomed, even by those with vested interests in the status quo.
Macky’s New York
Matthew Cortellesi Photography
December 13, 2021 - Greenwich Village
The Good And Hungry Shepard
A dog takes point making sure the path forward is safe - that...and of course looking for chicken bones like all city dogs do - it truly is amazing how many chicken bones are scattered about the streets of New York - you would be shocked.
This is a pure reflection with leaves shot on west 4th looking west towards 7th Avenue and the uptown Christopher street station.
Time 945am.
#mackysnewyork
William Peay
Tales From The Wood…
Just had a Dad flashback.... Chan's Waikiki!
I can't be the only one who loved the "Pu Pu Platter" as a kid...
This restaurant became Chakra Rest which closed 2 years ago...
RHS Athletic Hall Of Fame
Accepting Nominations
RHS Athletic Hall Of Fame Nomination Form
Visit The RHS Athletic Hall Of Fame
Paul Cortellesi On Cooking
Polenta
Polenta has a wide variety of applications - main dish, first course, accompaniment to meats etc. In many ways it is an alternative to pasta. For us, it is often the main.
Cooked and poured into a parchment lined low cookie tray and cooled, it can be cut into thick slices, fried in oil and served with grated cheese or a variety of other thoughts.
Generally, we serve it with most thick pasta sauces, particularly meat and or mushroom, as we did tonight.
2 cups of cornmeal; 10 cups of water; 3 tsp salt
Boil 5 cups of water over high heat in a pot large enough to hold it all.
Mix the cornmeal into the other 5 cups of cold water and stir rapidly to avoid lumps (the real enemy of polenta). When smooth, pour the mixture into the boiling water.
Add the salt and lower the heat to a good simmer, stirring constantly. Let it bubble slowly for 30-50 minutes stirring as often as you can, and adding boiling water as needed for consistency. Start tasting it at the time nears 30 minutes, it is finished when the corn taste is gone.
Pour onto plates or a large cutting board and top as you would a nice pasta.
M + A NYC
Brass Jug & Bowl
The city of Moradabad in Rajasthan, India, is famed for it's ancient metal craft. We've tried to revive the art of the brass city or "Peetal Nagar" as it's called locally.
M+A's solid brass open mouthed vases are perfect as objects or to house a beautiful bouquet of blooms - we've even been known to place a candle at night for the most warm illuminated light that bounces off the matte shimmer inside.
Made in Moradabad, India by master craftsmen
Solid, unsprayed brass
Bowl: 6"d x 5.75"h
Jug: 5"d x 6"h, 3" mouth opening
Care:
Our brass tarnishes to a glorious warm patina and reacts with your skins natural oils as well as to hard water. We love the patina but if you'd rather maintain that mirrored shine, we suggest you mix some baking soda with lemon juice to form a paste and gently, in a circular motion with a soft cotton cloth - and in one direction, softly scrub away any tarnish or stains. Wash with oil cutting liquid detergent and buff with a soft, dry cloth. Professional cleaners like "Brasso" can be used as this is a solid metal.
James Stroker
Winter Retreat
Great reset and restore retreat !
Will be running this great opportunity with yogi master Maria Salvatore
Hope to see you there !!!
You deserve it
Jim Schoneman
Rock Hound
Peace