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This week's Photo Hunt theme is 'flip'.
A few years ago when we were in Italy I decided to foolishly walk on these logs, still wet from the morning dew, they were very slippery. Of course I flipped off, flew in the air, and smashed back down on the log. It sure put a damper on the next week or so. It is a good thing I have a high pain tolerance.
Lesson learned . . . :-)
U.S. manufacturing jobs, I argued a few weeks ago, are never coming back. But that doesn’t stop politicians from talking about them. Donald Trump scored his knockout blow in Indiana in part by railing against the decision by Carrier, a local air-conditioning manufacturer, to shift production to Mexico. Bernie Sanders and Hillary Clinton have sparred throughout their race over who would best protect manufacturing jobs. And the man they are all trying to replace, President Obama, pledged during his reelection campaign to create a million manufacturing jobs during his second term; he’s still about 700,000 jobs short of that goal.
Candidates talk about manufacturing because of what it represents in the popular imagination: a source of stable, well-paying jobs, especially for people without a college degree. But that image is rooted more in nostalgia than in reality. Manufacturing no longer plays its former role in the economy, and not only because there are far fewer factory jobs than in the past. The jobs being created today often pay less than those of the past — sometimes far less.
A new report this week from the Labor Center at the University of California, Berkeley, found that a third of production workers — non-managers working on factory floors and in related occupations — earn so little that their families receive some form of public assistance such as food stamps or the Earned Income Tax Credit. Many of those workers are temps, who account for a growing share of factory employment. The median wage for a manufacturing production worker, according to separate data from the Bureau of Labor Statistics, was $16.14 an hour in 2015, below the $17.40 an hour for all workers.
On average, manufacturing jobs still pay better than most jobs available to people without a college degree. The median manufacturing worker without a bachelor’s degree earned $15 an hour in 2015, a dollar more than similarly educated workers in other industries.1 But those averages obscure a great deal of variation beneath the surface. Average manufacturing wages are inflated by high-earning veterans; newly created jobs tend to pay less. And there are substantial regional variations. The average manufacturing production worker in Michigan earns $20.80 an hour, vs.$18.86 in South Carolina, according to data from the Bureau of Labor Statistics.
Why do factory workers make more in Michigan? In a word: unions. The Midwest was, at least until recently, a bastion of union strength. Southern states, by contrast, are mostly “right-to-work” states where unions never gained a strong foothold. Private-sector unions have been shrinking across the country for decades, but they are stronger in the Midwest than in most other parts of the country. In Michigan, 23 percent of manufacturing production workers were union members in 2015; in South Carolina, less than 2 percent were.2
Unions also help explain why the middle class is healthier in the Midwest than in the Southeast, where manufacturing jobs have been growing rapidly in recent decades. A new analysis from the Pew Research Center this week explored the state of the middle class in different parts of the country by looking at the share of households making between two-thirds and double the national median income, after controlling for the local cost of living. In many Midwestern cities, 60 percent or more of households are considered “middle-income” by this definition; in some Southern cities, even those with large manufacturing bases, middle-income households are now in the minority.
Even in the Midwest, however, unions are weakening and the middle class is shrinking. In the Indianapolis metro area, where the Carrier plant Trump talks about is located, the share of households in the middle tier of earners has shrunk to 54.8 percent in 2014 from 58.9 percent in 2000. And unlike in some parts of the country, the decline in the middle class there has been primarily driven by people falling into the lower tier of earners, not moving up. The Carrier plant, where workers make more than $20 an hour, is unionized.
Cause and effect here is complicated. Unions have been weakened by some of the same forces that are driving down wages overall, such as globalization and automation. And while unions benefit their members, economists disagree over whether they are good for the economy as a whole. Liberal economists note that overall wages tend to be higher in union-friendly states; conservative economists counter that unemployment tends to be higher in those states, too.
But this much is clear: For all of the glow that surrounds manufacturing jobs in political rhetoric, there is nothing inherently special about them. Some pay well; others don’t. They are not immune from the forces that have led to slow wage growth in other sectors of the economy. When politicians pledge to protect manufacturing jobs, they really mean a certain kind of job: well-paid, long-lasting, with opportunities for advancement. Those aren’t qualities associated with working on a factory floor; they’re qualities associated with being a member of a union.
I mentioned yesterday that we planned on doing something different for our 'champagne anniversary' - we deiced to get married. Don't ask me why - there wasn't really a pressing reason to do so since we've been together for all of these years. . . I'm not sure putting a ring on our fingers and having a signed piece of paper changes a whole lot but there you are.
For most of our relationship t was illegal for same-sex couples to get married so it wasn't an issue. Then we could form a civil-partnership which seemed half-assed, at best. By the time we could legally get married I think we both just thought 'why bother?'
Lately I've been feeling a bit guilty. I was watching footage of the LGBT community celebrating the Supreme Court victory in the US and was moved by the reaction as people realized that the could now legally get married. In Canada we never had to go to such lengths so perhaps it was less of a momentous occasion for us. Nonetheless, I have been feeling as if I was taking the struggles of others for granted by not exercising my rights.
About four months ago I watched the documentary 'Bridegroom'. It is the true story of a same-sex couple in the US with a tragic ending. The one partner dies in a tragic accident and because they were not married the other partner had no rights. He wasn't able to make decisions on behalf of his partner in the hospital. After his partner dies the partner's family (never accepting their son's sexuality) swooped in, removed the body, removed things from the couple's house, and buried their son in another state. All through this the grieving partner is left on the sidelines - unable to stop what he knew his partner would hate and unable to grieve fully. This wrenched me and forced me to think a bit about the future - something I am loath to do as a rule.
We decided we would do what we always said we'd do - have a private ceremony with no fuss and bother.
In fact, we kept things secret from all but 4 or 5 people. If you wonder why I've been a bit preoccupied for awhile now you know. :-)
Our first challenge was finding a place to get married.None of the city halls near us who offered civil ceremonies were available on a Wednesday. We kept going further afield in an effort to find one - it started to look as if this wedding would be a destination wedding!
I mentioned this to a woman at the Oakville Town Hall and she saved the day. Apparently she had a list of officiants who would come to the location of your choice to perform the ceremony. She sent me the list. Our plan was to find one who would come to our house. We'd get married in the place where we are most comfortable with two witnesses - our moms.
One of the officiants on the list was the Minster of the church I attended as a child. I was baptized there. We've been a strictly wedding, funeral, and the odd Christmas service family when it comes to religious observances for years but something about the karma of this struck me as 'right'.
I called the number and spoke with Jim. When I explained the situation he said he'd be happy to do it but had to check his calendar - when he left the phone to do this the waiting seemed to take forever. Happily he was available and we were set.
Next up was the rings - we went to Tiffany, tried some one, and ordered the ones we liked. They don't match one another but then again, neither do we, and I think this is part of our bond.
These things taken care of, we told our mothers who were sworn to secrecy. They were thrilled. I was kind of shocked at my mother's reaction . . . I figured she'd be pleased but completely underestimated HOW pleased she was.
As with all things in life which are meant to be simple and easy . . . things got a bit out of control.
The week before the ceremony Paul decided he wanted a cake. I called the bakery that often makes cakes for us and Christine was able to pull something together on a week's notice. Then it was decided we needed boutonnieres. On the weekend Paul decided he needed a new shirt and tie. On it went. I can see why things go nuts for those who plan a bit wedding.
The most gut wrenching was when Paul's mother called to say she was really sick and wouldn't be able to attend. She has been sick for some time so it was not unexpected but it sure was disappointing for Paul - when he called to tell me he sounded lower than I've heard him in years.
We called a family friend and asked her if she'd be a witness. She rearranged our schedule and we were set.
All and all it was a happy day. I was shocked at how nervous I was though.
The officiant arrived at 2:30 to fill out the paperwork. Mom and our friend arrived at 2:45. By 3:15 we were married. The documents were signed and we went outside for the longest photo shoot I've ever participated in.
Later we drank champagne and ate cake.
Mom took us all out for dinner and now I am ready to collapse. :-)
It is hard to believe that it has been 18 years since we were first 'set up' to meet one another. This year, because it is our 'champagne anniversary' - 18 years on May 18th, we are doing something a little different than our usual nice meal and gifts . . . more on that tomorrow.
A few of our friends are in Venice right now and teasing us with the images of their adventures. Of course I did what I always do and fired up the laptop to view some of our pics . . . I have been to Venice 5 times and I gotta saw - I never grow tired of it.
It came as a bit of a shock when mom declared she wanted a steak for her Mother's Day dinner as she does not eat a ton of red meat these days. I was ALL over it when she told me . . . we've not had much red meat either! Now that grilling weather is finally upon us there is nothing like a nice steak on the BBQ. I had some great steaks in the freezer so they were thawed out and bam - we had a wonderful main course!
The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food. If you’re not a blue cheese fan, you can totally leave it out, or use rosemary, thyme, or an even stronger cheese if you desire. Some recipes for compound butter insist that you form it into a log. Do so if you wish, but spooning it into a container works just as well.
Now what does blue cheese butter do for a New York strip steak?
Ultimate steak nirvana.
Grilled Beef Strip Loin with Blue Cheese Butter
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (30 mL) red wine vinegar
1 ½ tsp (7 mL) chopped fresh thyme
1 small clove garlic, minced
Pinch EACH salt and pepper
2 Beef Strip Loin Grilling Steaks, about 1-inch (2.5 cm) thick
¼ cup (50 mL) unsalted butter, softened
¼ cup (50 mL) crumbled Stilton blue cheese
1 tbsp (15 mL) finely chopped walnuts
1 tbsp (15 mL) chopped fresh Italian parsley
Whisk together oil, vinegar, thyme, garlic, salt and pepper in large shallow dish. Add steaks and turn to coat evenly. Let stand for 30 minutes or cover and refrigerate for up to 4 hours.
In a bowl, mash together the unsalted butter, Stilton blue cheese, walnuts and Italian parsley until well combined. Scrape onto a piece of plastic wrap and using plastic wrap as a guide, roll into a log-shape, about 5-inches (12.5 cm) long. Refrigerate until ready to use.
Grill steaks on a lightly oiled grill over medium-high heat for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from heat; let stand 5 minutes, loosely covered with foil. Cut steaks in half crosswise and remove to plate. Top each with a slice of Blue Cheese Butter. Let flavoured butter melt slightly for about 1 minute before serving. Refrigerate any unused Blue Cheese Butter for another use.
Sign my up on the list of those who LOVE fennel when it is grilled. In fairness, I LOVE fennel in all of its wondrous forms but grilling seems to bring something truly amazing out in it. Raw it has a refreshing licorice taste; when grilled, the flavour softens and becomes more subtle.
I had three fennel bulbs in the refrigerator from a recipe I had planned on making but never did - the Mother's Day BBQ seemed like a great opportunity to clear 'em out. I found this recipe on the Skinny Taste site and LOVED it!
The charred edges, drizzled with olive oil and lemon juice and finished with shaved Parmigiano Reggiano. It makes for a wonderfully light and refreshing side dish. It would also work as a salad.
Grilled Fennel with Parmigiano and Lemon
12 oz fennel bulb (1 large), stalks and fronds removed
olive oil (to brush on the fennel)
kosher salt and black pepper, to taste
1/2 tbsp olive oil
1/2 lemon, juice of
1/2 oz Parmigiano Reggiano shavings
Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom. Cut each half into (4) 1/4-inch thick slices to give you a total of 8 slices.
Brush each side with olive oil and season with salt and pepper.
Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
Set aside on a platter, drizzle with olive oil and lemon juice and top with the parmigiano shavings. Serve warm.
This week's Photo Hunt theme is 'lake'.
Here is the sun setting over Lake Huron - one of my favourite spots on the planet . . .