A Life, Lived

Have We Become Trivial and Superficial?

I am pondering this as a result of flipping through today's newspaper, of all things.

The front pages here are full of coverage of a missing porn star who allegedly murdered someone, hacked up their body, and mailed parts to the head office of the Conservative Party of Canada. The papers are full of this guy's past liaisons with the wife and partner of one of Canada's most horrific school girl killers. To make matters worse apparently he is a kitten killer.

In the US people are distraught because Mitt Romney tweeted a tweet where he misspelled America. Clearly he is un-American and unfit to be President.

If they aren't focused on politics they're likely talking about the guy in Miami who under the haze of mental illness and drugs attempted to eat the face off of a homeless guy.

The 'reading' public is agog over this stuff.

This crap is discussed on the radio, on TV, and over a beer.

I understand that it is like driving past a car accident . . . you don't want to look but some force tugs your gaze towards the mayhem.

The thing that set this off was that I had to turn to page 29 to find analysis of the horrific situation in Syria. Page 32 about the third earthquake to hit Italy. Page 33 to read more about the environment impact of Canada's oil sands.

These are legitimate tales of suffering, woe, and challenges.

This is news.

When I read about Zombie face eaters, or porn murderers I'm not learning more about anything then the depth of human superficiality these days. We have become a world of 30 second thinking Fox news machine gun blasts. The news has become entertainment and reporters strive to lower the story to a level where we'll read on and perhaps even purchase the paper.

I worry about us all, yes kids, I do . . .

Peanut-Crusted Chicken Sandwich with Oven-Roasted Tomatoes and Green Goddess Sauce

Oven roasted tomatoes appear to be all the rage these days. I know why - it's because dull, tasteless tomatoes are rendered delicious through the process of slow roasting. Living in a country where dull tomatoes are all that one has for 10 months of the year this is a great technique to know.

The food bloggers at 'Our Best Bites' describe it like this:

I don’t really know how to explain it, but Mr. Average Joe Tomato comes outta there like Mr. Hot Rock Star Tomato, and all it takes is some oil (like most great rock stars), some salt and pepper and a little heat. And some garlic, because well, everything is better with garlic.

What more could you want?

I printed this recipe off of the LCBO website some time ago. In addition to those oven roasted tomatoes you pair Green Goddess dressing with a chicken fillet for an amazing sandwich! The website describes the sandwiches as 'hearty' . . . an understatement as I could only eat half of one!

Popular for decades, Green Goddess Sauce is garlicky with just a touch of anchovy that is freshened with fresh herbs. This plus the trendy oven-roasted tomato, crisp peanutty chicken breasts and slices of perfectly ripe avocado makes a sandwich divine!

Indeed, it does!

Peanut-Crusted Chicken Sandwich with Oven-Roasted Tomatoes and Green Goddess Sauce

Oven-Roasted Tomatoes
3 to 4 large plum tomatoes
1 tbsp (15 mL) olive oil
1 clove garlic, minced
1 tsp (5 mL) very finely chopped fresh thyme
Salt and freshly ground pepper

Green Goddess Sauce
¼ cup (50 mL) mayonnaise
¼ cup (50 mL) sour cream
½ tsp (2 mL) lemon zest
1 tsp (5 mL) anchovy paste
1/8 tsp (0.5 mL) freshly ground black pepper
1/3 cup (75 mL) finely chopped fresh parsley
¼ cup (50 mL) finely snipped chives or green onion

4 small-to-medium skinless, boneless chicken breasts
¾ cup (175 mL) salted roasted blanched peanuts
1½ cups (375 mL) fine fresh bread crumbs
2 tbsp (25 mL) finely chopped fresh parsley
¼ cup (50 mL) flour
1 egg, lightly beaten
3 to 4 tbsp (45 to 60 mL) peanut oil
2 ripe but firm avocados
4 rolls such as whole-grain ciabata or Kaiser or short-sub
4 leaves lettuce
¼ tsp (1 mL) salt
Grindings of black pepper

Adjust oven rack to above centre; preheat oven to 475°F (240°C).

Cut tomatoes crosswise into ½-inch (1-cm) slices. Lay in a single layer on parchment-paper-covered baking sheet or one coated with nonstick spray. Mix olive oil with garlic and thyme. Drizzle over tomatoes; lightly season with salt and pepper. Roast for 20 to 25 minutes or until tomatoes are slightly browned. Cool on a rack. (If making ahead, store in a covered container and refrigerate for up to several days.)

To make sauce, stir mayonnaise with sour cream in a small bowl. Stir in lemon zest, anchovy, salt and pepper until well-mixed. Then stir in parsley and chives. (Cover and refrigerate for up to 2 days.)

Place chicken breasts between 2 sheets of plastic wrap. Using flat side of a meat pounder, flatten to ½-inch (1-cm) thick or slightly less. Finely chop peanuts by pulsing a few times in a food processor. Combine peanuts, bread crumbs and parsley on a shallow plate. Season flour with salt and pepper on another plate; and on a third plate pour egg. Lightly coat chicken with flour; then dip into egg. Finally place in crumb mixture, firmly patting so crumbs adhere. (If making ahead, promptly cover and refrigerate chicken for up to half a day.) Discard remaining crumbs, flour and egg.

When ready to serve, heat 2 tbsp (25 mL) oil in a large frying pan over medium heat. (Oil aids in browning and keeps nuts from burning, so don’t skimp!) Add chicken; reduce heat to medium-low. Slowly brown, adding more oil when turning. Cook for a total of 12 to 15 minutes or until cooked through and crusty on both sides. Drain briefly on a paper towel.

Meanwhile, slice avocados; open rolls horizontally. On bottom halves, layer lettuce with slices of avocado and roasted tomatoes. Top with a good dollop of Green Goddess Sauce. Add hot chicken; serve right away. (If any avocado remains, mash in bottom of a serving bowl; stir in any remaining Green Goddess Sauce. Pass as a dip for crudités such as radishes, baby carrots and snow peas.)

12 Things Successful People Do Differently

I do 4 of these . . . guess that is why I'm not successful. :-(

The Price You Pay for Crashing into a Nun's Car . . .

Proof that someone IS watching out for nuns . . .

The weather was great in the Toronto area over the weekend, but one man didn't have such a good day on Sunday.

Shorty after 6 a.m. police believe a driver ran a red light and struck a car which was being driven by a nun, who was on her way to church. The impact of the crash sent the nun's vehicle through an empty bus shelter and into a garbage bin.

The male driver got out his iPhone and tried to call 911, but was too shaken up to make the phone call. A passerby offered to help, but ran off with the phone right after the driver passed it over to him.

While some may say this guy is having a bad day, others may attribute the robbery to instant karma.

Others would suggest that there is   a price to pay for crashing into a nun and that prices is a i-phone!

Battle of Queenston Heights

Paul and I have set a goal for ourselves - this year we will visit all of the Niagara area War of 1812 historic sites. It seems like a fitting goal this year as we recognize the bicentennial of the war.

We visited Queenston Heights last Sunday. We found a busy park full of people enjoying a picnic on a beautiful Sunday afternoon. I suspect few folks had any idea that one of the War of 1812's most decisive battles was fought here.

The Battle of Queenston Heights took place in October of 1812, when an American invasion force was defeated. The battle was instrumental in marshalling public opinion against Americans at the beginning of the War of 1812, in demonstrating the determination of the Crown and the populace to defend British North America, and in contributing to the development of Canadian national consciousness.

On the night of 12 October 1812, the New York militia launched its invasion across the treacherous Niagara currents. British General Brock was convinced they would cross further down the river at Fort George and the initial attempt was so poorly organized that he assumed it was a feint and did not consolidate his forces at Queenston. This provided the American commander an opportunity to repeat the attempt before dawn on 13 October. Discovering a hidden path to the top of the escarpment, the Americans were able to seize the cannon which had been hampering the flow of reinforcements across the river and used it to gain control of the battle.

Brock was awakened by the sound of the guns he took to his horse and rode hard to Queenston, where he regrouped his forces and personally led a charge to regain the gun position on the heights that the Americans had taken. Sword drawn, Brock charged forward and became an easy target for snipers. He was shot just above his heart, and died almost instantly.

Most of the American army had taken position nearbyand were pinned down by a small group of Mohawk and Delaware warriors who were loyal to the British crown. American reinforcements did not arrive as many of the militiamen assembled at Lewiston refused to cross into Upper Canada.

Attacking from the rear, the British and Canadian forces trapped the enemy between thearmy and the cliff. The America reserves, amassed on the American side of the river,refused to participate in the battle, claiming that they were legally not obligated to fight on foreign soil. Denied any ability to renew an attack or bolster his defence, the American force at Queenston crumbled to a mere 350 regulars and 250 militia, who were soon running low on ammunition and the will to continue.

The American forces were taken by surprise by volleys of fire and a charge of bayonets. It wasn't long before the waved a white handkerchief to signal their surrender. When the smoke had cleared, almost 1000 Americans were taken prisoner, with 300 killed or wounded, while the victors lost only 28 killed and 77 wounded - regular, militia and Aboriginal. Unfortunately, one of the losses was irreplaceable - the much-admired Isaac Brock. But both Brock's death and British victory had a fortifying effect on the people of Upper Canada, who had started the war with both doubt and apathy about any possible British victory against its mighty southern neighbour and foe. With two victories, the British and Canadian forces would have to plan their next moves without the aid of Brock's dynamic, popular and aggressive leadership

Today the heights are crowned by a giant monument to Brock. Here you can visit his final resting place. This tall structure is the second one to stand here - the first having been destroyed in 1840 when  one of the last acts of the 1837 Rebellion was to see an explosive charge set off in the base of the column. Extensive damage was done by the explosion and it stimulated immediate action to repair the damage.

Modelled on Nelson's Column in London, the second monument was conceived as the primary monument to the defence of Upper Canada. This second monument's Neoclassical design is a beautifully detailed and proportioned composition featuring a 4,8 metre (16 foot) statue of Major General Sir Isaac Brock atop a classical fluted column. The column rises from an elaborate pedestal anchored on a rusticated square base. Trophies of classical armour stand at the corners of a low enclosing wall. Four figures symbolizing victory adorn the column’s capital. An interior stone staircase leads to a viewing deck at the top. A crypt beneath the monument contains the bodies of General Brock and Colonel MacDonnell.

Given the important role that the Mohawk and Deleware forces played in this battle it is fitting that a special memorial is erected there by Canada's First Nations.

Photo Hunt - Creative

This week's Photo Hunt theme is 'creative.

One of the first things that came to my mind was the wonderfully creative window displays I've seen in Italy over the years. They can be edgy, bizarre, beautiful, clourful but they are always creative!

These pictures were taking in Torino last fall when the city was commemorating the 150th anniversary of the reunification of Italy.

I'm Getting Angry . . .

It could be the fact that I have spent the last week working with a group of talented union activists that my anger is boiling up inside of me. I'm not totally convinced though because it has been simmering for sometimes. Perhaps it just got heated up over the past week. :-)

For me that last straw was when the Federal government here in Canada introduced changes to the Emplyment Insurance plan that are designed to force workers into lower paying jobs far away from home or else be cut off of the benefit.

The Finance Minister mused that there was no such thing as a bad job . . . easy for him to say with his salary, guaranteed pension, travel allowance, and other entitlements. There are a hell of a lot of bad jobs out there Mr. Flaherty.

Thomas Walkom said it well  in the Toronto Star . . .

To this Conservative government, anything that might interfere with the mythical free market — and particularly with the market’s downward pressure on wages — is anathema.

Are cash-strapped farmers forced to bring in desperately poor workers from South America to harvest crops? Then the answer is not to reform the food system so that farmers — and farm labourers — can make a living wage. It is to make more Canadians so desperate that they will take be forced to take these Grapes of Wrath jobs.

While this is a major part of my anger the biggest part is that the public accepts this crap.

The thinking public (and I realize this is a hyperbole for some) accepts this old argument. The public has become mean-spirited in my opinion. There is a sense that those who loose their jobs are lazy and should be punished since there is clearly a lack of moral fiber there. In the US the assumption in many areas is that they are drug addicts so people are forced to consent to intrusive drug tests or have their benefits cut off.

To be blunt (cover your ears or avert your eyes) this is total bullshit!

Most folks want to work and support themselves and their families. They want decent jobs that help them pay the bills and put food on the table. I accept that some might be taking advantage of the system - root them out rather than punish everyone.

This ugliness in our society extends to those of us in unionized positions as well. There is a perception that I have often heard that we are lazy and delight in forcing business to close with our excessive demands. This anti-union sentiment gained great traction when Ronald Regan fired the air traffic controllers who dared strike for better salaries and benefits. Over the last forty years we have seen multiple examples of where unions were crushed and the playing field clearly tilted in favour of business.

I'm a bit shocked that this would be an issue today. We're in the worst economic recession in generations because businesses did whatever they could in order to make a small number of people richer and richer. They sacrificed whatever they could in this drive for profit. They cared nothing about regular folks. Regular folks were hurt, hurt badly, as a result of their greed.

Yet we accept that we must continue to make sacrifices in order for these business to grow. A tax cut here, salary rollback there, benefit cut here, reduced environmental standards there, rezoned parkland  . . . the list goes on and on. Frankly we might as well be collectively walking around with a HUGE sign on our backs that says 'KICK ME'.

When the Occupy Movement started last fall I admit that I was dismissive  of them. In fact, some of those involved frightened the beejesus out of me! Looking back I now see that they were right. There is something fundamentally wrong with the unfettered free-market economic ideal that we continue to accept. It does not raise society up as a collective - it makes a few people as rich as all get out and punishes the rest of us for allowing it to happen.

It's time for a change . . .

What Have Unions Done for Me . . .

One of the things that we have been talking about with our Union School participants are the benefits that unions have created in society.

For those of you who need a lesson  . . . here are a few things that you may enjoy, all of which came about as a result of union activism:

• Eight-hour day
• Five-day workweek
• Health insurance
• Good pensions
• Paid sick leave
• Fair treatment for women, people of colour, & workers with disabilities
• Higher wages
• Overtime pay
• Job safety
• Paid holidays
• Job security
• Severance pay
• Maternity leave
• Paid vacations
• Family & medical leave
• Health care
• The weekend
• Fair job advancement processes
• Worker's compensation

Additionally unions have been at the forefront of social justice and equity issues for the better part of a century.

If you're a part of the middle class - thank a union. It's because of the union movement that the middle class grew to the extent that it has. In the US there is a startling statistic that correlates the rate of unionizing in the country with the number of the middle class. As unionization goes down the number of folks in the middle class go down as well.

Regardless of whether or not you are in a union or even support them for that matter, if you care about your continued ability to live the life you enjoy and want to ensure your children and grandchildren enjoy a similar lifestyle you better support those unionized workers! The next time you see a picket line grab a sign and join in because those workers are on strike for themselves and for all of us . . .

Salmon Sliders with Herbed Sherry Mayonaise

I decided that I wanted a simple dinner on Sunday after our picnic and time spent andering Niagara.  I wasn't ready to be cooking for hours  - a simple meal of small bites was in order. I had a beautiful piece of salmon to cook so I decided to make salmon sliders. The recipe that I originally selected was Asian themed and involved a ginger mayo and flash-pickled veggies.

Then I saw this recipe that my friend Valerie posted as a part of her blog feature where she looks at 50 'game-changing' female chefs. This was from the feature on the wonderful Cat Cora. I read it over and decided that it sounded perfect and likely to prove easier to make than the one I had originally picked.

It was easy to make and we really loved the result. Mom was amazed - she as convinced that Salmon sliders would have an overwhelming salmon flavour - these did not. You knew that salmon was in there but non-fish eaters would love these.

Thanks for sharing Valerie!

Salmon Sliders with Herbed Sherry Mayonnaise

For the herbed sherry mayo:

2 cups mayonnaise
3 tablespoons tarragon vinegar, white wine vinegar or rice vinegar
3 tablespoons dry sherry
2 teaspoons sugar
2 teaspoons finely chopped fresh herbs (equal parts chives, parsley, tarragon and basil, or whatever you have)

For the salmon sliders:

1 12-ounce salmon fillet
1 red onion, finely chopped (about 1 cup)
1-1/2 cups plain dried bread crumbs
1 large egg
1 teaspoon Tabasco sauce
1 scallion, finely chopped
1 tablespoon finely chopped fresh basil
1 teaspoon kosher salt
Freshly ground black pepper
1 cup all-purpose flour, for dusting (I didn't use this)
1/2 cup olive oil, plus more if needed (I didn't use this)
12 slider buns, split and toasted
12 lettuce leaves
12 tomato slices (opps - forgot this!)
12 thin slices of red onion

To prepare mayo:

Whisk together all ingredients in a large bowl. (Mayo will keep in your fridge for up to 1 week, tightly covered. Makes 2-1/2 cups.)

To prepare burgers:

Cut salmon fillet into 3-4 pieces and pulse in a food processor about 10 times, until coarsely ground. Don’t overmix; you don’t want fish to turn into paste. Add onion, bread crumbs, egg and Tabasco and pulse a few times to mix. Transfer to a large bowl.

Mix in scallion, basil, salt and 1/4 teaspoon pepper. Shape mixture into 12 small slider patties, sprinkling on a few drops of water if mixture is too dry to hold together. Pour flour onto a plate and add a few grinds of black pepper. Lightly coat salmon patties with flour on each side and set them on a plate.

Cat fried her sliders. I did not. I did mine on the grill - greased the grill rack heated the BBQ to med, and cooked them over the flame for about 5 minutes per side.

These are the frying directions . . .

Pour oil into a large, 1/4-inch-deep skillet and heat over medium-high heat until oil shimmers but is not yet smoking. Gently place salmon patties in hot oil and cook until golden brown, about 3 minutes on each side. Line a plate with paper towels. When burgers are done, transfer them to a paper-lined plate.

To assemble burgers:

Place each salmon patty on the bottom of a bun, spoon on mayo, and top with lettuce, tomato and onion. Cover with top half of roll and serve.

On the Road Again. . .

I'm off to Port Elgin until Friday for the final session of the Union School program that I have been a part of for the past six years. It's always a busy week of learning, camaraderie, and FUN!

Of course it helps that I get to work with six of my all-time favourite colleagues for the week and that we get to hang out at a beautiful conference centre in the middle of the forest. Even better . . . we're only 5 minutes from one of Ontario's largest sandy beaches. You can bet I'll be hanging out on the beach watching the sunsets . . .