#G-Star patty pans

[the-re-farmer]

Our 2024 Garden: a harvest before the storm!

I was in a world of hurt this morning, after all the stuff done yesterday. The girls took care of feeding the outside cats. We gave eye baby her medication and a modified bottle feed last night, but then she went back outside. She’s getting too active to keep her in a cat carrier all night. Since we can’t wash her eye anymore – it’s not leaking, but is still insanely swollen – and no longer have…

[papermoonloveslucy]

MOTHER-IN-LAW

November 4, 1949

“Mother-In-Law” (aka “George’s Mother Visits”) is episode #60 of the radio series MY FAVORITE HUSBAND broadcast on November 4, 1949. 

Synopsis ~ George gets a letter from his mother that she’s moving to Sheridan Falls. Liz has no doubt that means staying with them!  But when will she ever leave?

This was the tenth episode of the second season of MY FAVORITE HUSBAND. There were 43 new episodes, with the season ending on June 25, 1950.

Although similarly titled, this radio episode is not the basis for the “I Love Lucy” episode “Lucy’s Mother-in-Law” (ILL S4;E8) in 1954. 

“My Favorite Husband” was based on the novels Mr. and Mrs. Cugat, the Record of a Happy Marriage (1940) and Outside Eden (1945) by Isabel Scott Rorick, which had previously been adapted into the film Are Husbands Necessary? (1942). “My Favorite Husband” was first broadcast as a one-time special on July 5, 1948. Lucille Ball and Lee Bowman played the characters of Liz and George Cugat, and a positive response to this broadcast convinced CBS to launch “My Favorite Husband” as a series. Bowman was not available Richard Denning was cast as George. On January 7, 1949, confusion with bandleader Xavier Cugat prompted a name change to Cooper. On this same episode Jell-O became its sponsor. A total of 124 episodes of the program aired from July 23, 1948 through March 31, 1951. After about ten episodes had been written, writers Fox and Davenport departed and three new writers took over – Bob Carroll, Jr., Madelyn Pugh, and head writer/producer Jess Oppenheimer. In March 1949 Gale Gordon took over the existing role of George’s boss, Rudolph Atterbury, and Bea Benaderet was added as his wife, Iris. CBS brought “My Favorite Husband” to television in 1953, starring Joan Caulfield and Barry Nelson as Liz and George Cooper. The television version ran two-and-a-half seasons, from September 1953 through December 1955, running concurrently with “I Love Lucy.” It was produced live at CBS Television City for most of its run, until switching to film for a truncated third season filmed (ironically) at Desilu and recasting Liz Cooper with Vanessa Brown.

MAIN CAST

Lucille Ball (Liz Cooper) was born on August 6, 1911 in Jamestown, New York. She began her screen career in 1933 and was known in Hollywood as ‘Queen of the B’s’ due to her many appearances in ‘B’ movies. With Richard Denning, she starred in a radio program titled “My Favorite Husband” which eventually led to the creation of “I Love Lucy,” a television situation comedy in which she co-starred with her real-life husband, Latin bandleader Desi Arnaz. The program was phenomenally successful, allowing the couple to purchase what was once RKO Studios, re-naming it Desilu. When the show ended in 1960 (in an hour-long format known as “The Lucy-Desi Comedy Hour”) so did Lucy and Desi’s marriage. In 1962, hoping to keep Desilu financially solvent, Lucy returned to the sitcom format with “The Lucy Show,” which lasted six seasons. She followed that with a similar sitcom “Here’s Lucy” co-starring with her real-life children, Lucie and Desi Jr., as well as Gale Gordon, who had joined the cast of “The Lucy Show” during season two. Before her death in 1989, Lucy made one more attempt at a sitcom with “Life With Lucy,” also with Gordon.

Richard Denning (George Cooper) was born Louis Albert Heindrich Denninger Jr., in Poughkeepsie, New York. When he was 18 months old, his family moved to Los Angeles. Plans called for him to take over his father’s garment manufacturing business, but he developed an interest in acting. Denning enlisted in the US Navy during World War II. He is best known for his  roles in various science fiction and horror films of the 1950s. Although he teamed with Lucille Ball on radio in “My Favorite Husband,” the two never acted together on screen. While “I Love Lucy” was on the air, he was seen on another CBS TV series, “Mr. & Mrs. North.” From 1968 to 1980 he played the Governor on “Hawaii 5-0″, his final role. He died in 1998 at age 84.

Ruth Perrott (Katie, the Maid) was also later seen on “I Love Lucy.” She first played Mrs. Pomerantz, a member of the surprise investigating committee for the Society Matrons League in “Pioneer Women” (ILL S1;E25), as one of the member of the Wednesday Afternoon Fine Arts League in “Lucy and Ethel Buy the Same Dress” (ILL S3;E3), and also played a nurse when “Lucy Goes to the Hospital” (ILL S2;E16). She died in 1996 at the age of 96.

Bob LeMond (Announcer) also served as the announcer for the pilot episode of “I Love Lucy”. When the long-lost pilot was finally discovered in 1990, a few moments of the opening narration were damaged and lost, so LeMond – fifty years later – recreated the narration for the CBS special and subsequent DVD release.

Bea Benadaret (Iris) and Gale Gordon (Rudolph) do not appear in this episode. 

GUEST CAST

Hans Conried (Mr. Benjamin Wood) first co-starred with Lucille Ball in The Big Street (1942). He then appeared on “I Love Lucy” as used furniture man Dan Jenkins in “Redecorating” (ILL S2;E8) and later that same season as Percy Livermore in “Lucy Hires an English Tutor” (ILL S2;E13) – both in 1952. The following year he began an association with Disney by voicing Captain Hook in Peter Pan. On “The Lucy Show” he played Professor Gitterman in “Lucy’s Barbershop Quartet” (TLS S1;E19) and in “Lucy Plays Cleopatra” (TLS S2;E1). He was probably best known as Uncle Tonoose on “Make Room for Daddy” starring Danny Thomas, which was filmed on the Desilu lot. He joined Thomas on a season 6 episode of “Here’s Lucy” in 1973. He died in 1982 at age 64. 

Mr. Wood is the Cooper’s next door neighbor. He has eleven children. 

Eleanor Audley (Leaticia Cooper, George’s Mother) previously played this character in “George is Messy” on June 14, 1950. She would later play Eleanor Spalding, owner of the Westport home the Ricardos buy in “Lucy Wants To Move to the Country” (ILL S6;E15) in 1957, as well as one of the Garden Club judges in “Lucy Raises Tulips” (ILL S6;E26).

Peter Leeds (Deliveryman) was born in Bayonne, NJ, was also heard on “My Favorite Husband in “Too Many Television Sets” in October 1949 and “Dance Lessons” in June 1950. He will be seen as the Reporter questioning the Maharincess of Franistan in “The Publicity Agent” (ILL S1;E31). He starred with Lucy in the films The Long, Long Trailer (1953) and The Facts of Life (1960) with Bob Hope. Coincidentally, he also appeared in “Lucy and Bob Hope” (ILL S6;E1) as well as an episode of “Here’s Lucy” in 1971.

EPISODE

ANNOUNCER: “As we look in on Sheridan Falls and the Coopers,  Liz is in the living room reading a magazine as Katie the maid dusts around the room.”

Liz asks about the mail, but Katie is light-heartedly singing “April Showers.” 

"April Showers" is a popular song written by Louis Silvers and B. G. De Sylva in 1921. It it is one of many popular songs whose lyrics use a "Bluebird of happiness" as a symbol of cheer. The song was introduced in the 1921 Broadway musical Bombo, where it was performed by Al Jolson. That same musical introduced the song “California, Here I Come!” which was famously sung by the cast of “I Love Lucy” in January 1955.

Liz correctly assumes that Katie is so happy because Mr. Negley, the mailman, has flirted with her. Katie says they were “playing post office.”

KATIE: “He’s so creative. He said my mouth was like a postage stamp. Then he canceled me!” 

Katie hands her the mail and Liz finds a letter from her mother-in-law.

LIZ: “No one else addresses a letter ‘To George Cooper Only’ marked personal all over and then seals it with Scotch tape!” 

Liz says that George’s mother does not acknowledge their marriage, let alone address her as Mrs. George Cooper.  Liz decides to sneak a peak at what’s inside the envelope.

LIZ: “I can just see some of the writing. It says ‘Keep Out Nosy’!”

Lucy Ricardo was adept at secretly opening and reading sealed envelopes. In 1951′s “Drafted” (ILL S1;11) she uses the old fashioned steam method, but by 1960′s “Lucy and the Mustache” (LDCH S3;E3) she’s using knitting needles and holding the envelope up to a lamp. 

When George comes home from work, Liz doesn’t even bother with a kiss before giving George the mail. George opens the letter from his mother, which reads “say hello to what’s-her-name.” George’s mother is moving to Sheridan Falls and Liz wants to put her up at the Sheridan Arms (far away) but George proposes the Garden Court (two blocks away). 

That night, Liz wants to smooch in case they have to ‘ration their passion’. Liz is sure Mother will want to move in with them. Mother (Eleanor Audley) enters mid-smooch. Despite the clinch, Mother pretends she doesn’t recognize Liz as Mrs. Cooper! 

Mother ‘mother smothers’ George, much to Liz’s chagrin. George admits that they haven’t found her an apartment yet. Mother quickly agrees to stay with them - only for a few days.

LIZ: “It sounds longer when she says it.”

A Deliveryman (Peter Leeds) rings the bell to announce that they’ve finished unloading Mother’s things: 

LIZ: “Six suitcases, a trunk, an easy chair, a potted plant, a barrel of dishes, two crates of books - just enough for a few days. She’s landed! She’s moved her supplies up and she’s dug in for the winter. You can throw away your calendar, George. From now on, every day is mother’s day with us!”

Two weeks later, Mother is still there and Katie is ready to quit. George’s mother has changed everything in the kitchen around. Liz confides that she’s had no privacy with George. 

LIZ: “The three of us have been inseparable ever since she’s been here. I’m beginning to feel like one of the Andrews Sisters. I’d better go in and see how Patty and LaVerne are getting along.”

The Andrews Sisters were a very successful trio of singing sisters during World War II with 19 gold records and sales of nearly 100 million copies. In 1937, the sisters scored their first big hit with “Bei Mir Bist Du Schoen.” In addition to “Boogie Woogie Bugle Boy,” their best-known songs included “Don’t Sit Under the Apple Tree” and “Rum and Coca Cola.” The trio officially broke up after the death of LaVerne in 1967, when a suitable replacement could not be found. Patty Andrews guest starred on “Here’s Lucy” as herself in 1969. The plot had Lucy Carter and her daughter Kim (Lucie Arnaz) stepping in for the other two singers for a charity show. During a poker game in “Be a Pal” (ILL S1;E2), Lucy calls her two queens ‘sisters.’ When Fred looks at his newly-dealt hand he quips “You can tell your two Andrews Sisters not to wait up for LaVerne.”

In the living room, Liz finds Mother and George laughing about old times back home. Mother mentions Betty Johanson, a girl George ‘knew slightly’ a dozen years ago. Mother adds that she ‘hasn’t changed a bit.’

Later, Liz tells George that Katie has quit due to his mother’s meddling. George thinks Liz is out looking for an apartment, when Liz saw going to the movies at the Strand Theatre. At first Mother denies going to a movie, but Liz tricks her.

LIZ: “Well, if you were tired, you should have gone to a show. There’s a good one at the Strand: ‘Tokyo Joe’ with Clark Gable.” MOTHER: “Gable? No, it was Humphrey Bogart, I....”  

Mother has been caught in her lie, so she fakes illness and goes to her room. 

Tokyo Joe is a crime film directed by Stuart Heisler and starring Humphrey Bogart. It premiered October 26, 1949, a week before this broadcast. At the time, Clark Gable’s film Any Number Can Play was still in theatres. 

Liz dissolves into tears at the prospect of her mother-in-law staying forever and runs next door to talk to Mr. Woods (Hans Conried) about it over a cup of tea. Mr. Woods says the same thing happened to him with his mother-in-law. 

MR. WOODS: “She moved out after the birth of our eleventh child!” LIZ: “Is that the only cure?”

George comes over to find his wife and Mr. Wood acts as intermediary, shouting at George through the window. They are successful at patching things up. George has told his mother to leave and (unbelievably) she’s graciously agreed to go. Just as she’s about to leave, she gets a spell and faints.

LIZ: “George! Look out!  A mouse!  Running across the floor right near your mother’s hand!” 

Mother jumps up and runs away from the invisible rodent. Liz tricks has tricked her again!  But when Mother sprints across the room, she trips and sprains her ankle!  Six weeks of recuperation ahead!  

GEORGE: “How did this happen?” MOTHER: “I tripped and fell over my suitcase!  Someone put it by the front door!” LIZ: “Oh, no!”

his ending is identical to the play and film The Man Who Came To Dinner by Kaufman and Hart. In it, Sheridan Whiteside is a bombastic houseguest is finally convinced to leave when he slips on the ice and must stay on to recuperate, much to the frustration of his hosts. The 1939 stage play and 1942 film featured Lucille Ball’s friend Mary Wickes as Whiteside’s nurse.  

In the bedtime tag, Liz and George are asleep in bed. Liz wakes George to wonder why he’s smiling. He’s dreaming about the most beautiful creature in the world: a rainbow trout! 

LIZ: “If I ever find one scale on your lapel I’ll swim upstream to mother. Goodnight, George!” 

End of Episode

[sockparade]

tips for surviving the pandemic: things i learned from my immigrant parents

It’s hard to believe that it’s only been a little over a week since the WHO announced that the coronavirus (COVID-19) was officially a pandemic. This has been a long, challenging week for a lot of people and it is nothing short of terrifying to read reports of what is happening in Asia and Europe as many predict that we’ll likely endure a similar fate here in the United States. In the midst of all of this chaos and uncertainty, I’ve been reminded of so many lessons that my Taiwanese immigrant parents taught me. I’m sharing them here so that others might also benefit. Thanks Ma. Thanks Daddy.

你昨天已經出去了.

“You already went out yesterday.“

1. Learn how to stay home. Our family is eight days into self-isolating at home and Tony asked me this morning if I had cabin fever. And strangely, the answer is no. I’m not. Not to downplay the difficulty of this moment but my experience with this “shelter-in-place” ordinance reminds of pretty much all my summers between kindergarten and 8th grade. Both of my parents worked full-time so summer was just three blissful months of nothing. No structure, no plans, no camps, no playdates, and no responsibilities. My parents never made me feel like I was missing a thing by staying home and I don’t remember ever feeling bored. There were always library books to read, stories to write, and thoughts to journal. Hours were spent playing school with my big sister (now a first grade teacher!), making up random games like who can avoid touching the carpet longest, learning Kim Zmeskal’s latest gymnastics floor routine, writing lyrics to Kenny G saxophone solos, and rehearsing for our variety show that we would perform to our tired parents at the end of the day. And that’s not even including the hours we spent watching The Price is Right, CHIPS, Knight Rider, and Airwolf (yep, no cable).   

As a teenager I carefully plotted all my hangouts with friends so that I didn’t have too many consecutive days when I was out of the house. Whenever I asked my parents if I could hang out with friends, they would always say, “But you already went out yesterday. What’s wrong with staying home? Why do you always have to go out?” It was as if having too much fun two days in a row was off limits. If there was a big party on Friday, I would purposely make sure I stayed home Wednesday and Thursday just to increase the chances of being able to go out on Friday. I know a lot of people talk about how awful their high school years were but I was one of those lucky kids who had a really great group of friends that made me feel seen, loved, and cared for. The downside was that I couldn’t get enough of it. I was always thinking about the next hangout, the next event, the next thing. It took me all the way until my late twenties to fully appreciate the fine art of staying home and to finish my unexpected transformation into the expert homebody that I am today. 

I’m reminded of that old quote by Blaise Pascal, “All of humanity's problems stem from man's inability to sit quietly in a room alone." 

It’s great to be out and about, but it’s also really important to learn how to stay home.  

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晚上要吃什麼？清冰箱.

“What are we eating for dinner?” “Cleaning the fridge.”

2. Be creative with what you have. I love food. Not in a foodie sense, but I get a lot of pleasure out of eating. I’m not a food snob by any stretch of the imagination. I thoroughly enjoy a Stouffer’s frozen lasagna or a peanut butter and jelly sandwich as much as I enjoy a fancy, inventive, Michelin-starred meal at Commis. What’s hard for me is when food is eaten as sustenance rather than with delight. But my parents taught me that you can always take pride in preparing a meal. No matter your ingredients.

My mom is an excellent cook. I know a lot of people think their mom is a good cook but my mom is legitimately skilled in the kitchen. There were some nights when I’d ask what was for dinner and my mom would just reply, “Cleaning the fridge.” 

Now for some, this might sound terrifying. But my mom could honestly make something out of nothing. I still crave my dad’s simple egg and garlic fried rice. My parents raised me to be able to make an tasty meal just from rummaging in the pantry and fridge for random leftover things. There were plenty of summers where lunches and snacks were an individual culinary adventure for each of us kids. I still remember the day I witnessed my baby sister add a Kraft single on top of her onion ramen noodles. She saw my confusion, shrugged and said, “You should try it, it’s good.” 

With all the hoarding folks have been doing during this pandemic, I’ve found myself feeling quite anxious. Trying to calculate if we have enough food. Estimating how many more meals we can eat at home before we need to make another grocery run. As someone who struggles with a scarcity mentality it has been hard not to panic. But then I keep reminding myself that I know how to make good food using just whatever’s available. 

You know, I was pretty disappointed with Mary H.K. Choi’s second novel, Permanent Record, given how much I enjoyed her debut novel, Emergency Contact. But I was absolutely thrilled with the shine she gave to what her protagonist calls “Hot Snacks”.

Here’s an excerpt from Permanent Record that is a beautiful ode to creative food mashups and immigrant kids everywhere: 

“I edit and post a Shin Ramyun Black video set to music. My favorite instant noodles with three flavor packets and so much garlic. It’s a classic Korean HotSnack, especially when you throw in cut-up hot dogs, frozen dumplings, extra kimchi - and this is where the artistry comes in- eggs, cheese, corn from a can, and a drizzle of sesame oil on top. And furikake if you’re feeling wealthy. The next night I put up a bacon, egg, and cheese not in a bagel but in a glazed honey bun. Laced with sriracha and pan fried on the outside. Then it’s chilaquiles with Spicy Sweet Chili Doritos and chorizo. Jamaican beef patty casserole disrespected with a smothering of Japanese curry and broiled. With Crystal Hot Sauce over the top and pickled banana peppers. I’m trolling with that one but the controversy is berserk. When I run out of old videos, I make saag paneer naanchos with Trader Joe’s frozen Indian food, and it’s a hit. Especially when I add yogurt and a thick layer of crushed-up Takis on top.”

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看連續劇.

“Watch soap operas.” 

3. Find a way to escape. I’m generally pro technology but I’ll admit I’m a little bummed at the way iPhones and iPads have made TV viewing such an individual activity. I like how Disney+ has gotten some families back to watching TV together again. Although I will say, we really coddle our kids these days. I grew up in a time when movie ratings only applied in the theaters and we watched movies with our families like Alien, The Fly, and Gremlins. We were scared out of our minds and sometimes could only watch through the cracks between our fingers covering our eyes because it was so scary. Okay, this also might be why I can’t watch horror movies as an adult. 

From a young age, my parents taught me that watching other people’s drama unfold on screen is one of the best way to escape your own drama. Some people say binge watching became a thing when the TV networks started releasing shows on DVD. Others give credit to Netflix releasing their original content a whole season at a time. But truth be told, I first learned how to binge watch from my parents. 

We would rent 30-40 VHS cassette tapes from that random spot in Bellaire Chinatown. Can you picture it? You needed multiple plastic bags to transport that many VHS tapes. 

Do you remember the one about the dying mother who needed to find homes for each of her 7 children? I don’t think it’s normal for a 10 year old to cry so much but you better believe it’s made me learn the true value of a soap opera escape hatch. 

Are you in a pandemic? Now’s the perfect time to pick up that YA novel, binge that reality show, start that kdrama, or rewatch all six seasons of The Sopranos again.

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下個禮拜會下雨.

“It’s going to rain next week.”

4. Be informed about what’s ahead. If you ask either of my parents about the weather at any given time they can reliably tell you the daily percent chance of precipitation and humidity for at least seven days out. They’ve always been this way. They would inform me of the weather at various points throughout the week. They planned their yard work and car washes around the weather forecast. There’s something about the way the weather forecast is available to everyone. And it feels like it’s just a matter of making the small extra effort to access it and gain a slight advantage. I feel like so much of the immigrant mentality is to be diligent in making the right choices to not screw yourself over and seizing opportunities whenever you can. And it wasn’t just weather but this is such an obvious example of it. 

I remember my dad saying to me once, "Can you imagine if someone decided to read every book in their local library? If they just went shelf by shelf and systematically read all the books? You could do it, you know. It’s free, it doesn’t cost any money to check out a book from the library. But no one really does it.” 

I think immigrant parents get a bad reputation for forwarding chain letters and health/science hoaxes they get on email, WeChat and Line. And in a pandemic, yes, they are definitely susceptible to misinformation, rumors and flat out untruths. But the thought behind it seems right. 

The mistrust of government leadership is actually quite relevant right now in this pandemic. Many immigrants left countries with governments that were overtly corrupt, oppressive, and used propaganda to influence its citizens. And while many Americans still take pride in living in a country that verbally champions freedom and democracy, the truth is that our government has already failed us and lied to us in many ways. During this pandemic, we cannot wait on leaders to tell us what to do. We must be diligent in reading for ourselves, seeking experts, using our critical thinking skills, and making preparations accordingly.

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會不會冷?

“Are you cold?” 

5. Check in with yourself. Check in with others. I have so many memories of my parents walking through the living room and asking me and my sisters if we were cold. It felt like they couldn’t walk past the thermostat without asking us if they needed to raise it or lower it. As if they couldn’t hear us sneeze and wonder if they needed to turn off the ceiling fan. They couldn’t see us sitting in a dim room without turning on a light for us. There are so many times I fell asleep reading on the couch and woke up with a blanket over me. Or sometimes I was fully awake doing something random, like playing Egyptian Rat Screw with my sisters (a cardgame for the uninitiated), and my mom would walk by and wordlessly drop a warm, heavy blanket over my shoulders. That’s care, y’all. Consistent, immediate action, and often without words.  

The tip here is to pay attention to your discomfort during a pandemic. There’s this immigrant stereotype of stoicism and that’s true to some degree but maybe the resilience is made possible not because of unnatural toughness but largely because immigrant parents can also be so incredibly perceptive and tender in some very tangible ways. 

When everything is chaotic around you and you’re busy multitasking these next few months, don’t ignore your needs. Notice how you’re feeling. Physically and emotionally. Where are you carrying your stress and tension in your body? You don’t have to tough it out. Oh and remember to check in with your people on how they’re feeling. Is there a light switch you can turn on for someone? 

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笑死人.

“Laugh to death.” 

6. Laugh to survive. Look, we didn’t have the perfect family or anything like that. We’ve definitely had our share of difficult times, financial stress, health issues, arguments, and pain. But my parents also really knew how to laugh and taught us to laugh with abandon. Like, bent over, tears running out of your eyes, can’t breathe kind of laughing. Our dinner table was kind of like a writer’s room. It was difficult to tell a mediocre story. You had better come prepared with a punchline or a point. It was a tough crowd, every night. On many occasions I stopped myself halfway through a story upon the self-realization that there was no real way to land the plane. Polite laughs were nowhere to be found, except perhaps a charitable smile from my baby sister. But it didn’t stop us from trying. I think my sisters and I are all probably better storytellers for it and we definitely have learned to try to bring humor into difficult times.  

I know that this pandemic is so incredibly dark and depressing that it can sometimes feel disrespectful, inappropriate, or childish to laugh at anything. But my parents taught me that you laugh to survive. Nothing is ever so dark that you can’t find a reason to laugh. And sometimes you really need to find something to laugh about.

I’ve been taking long breaks each day from major media news outlets but I have been finding such joy and laughter from the meme creators on IG and the comedic geniuses on Twitter. In Taiwanese when something’s really funny, people will say a phrase that is imperfectly translated as laugh to death. Like you killed a person it was so funny. Now’s the time to find that content or those people who will get you to laugh to death. 

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我要去挪車.

“I’m going to go re-park the cars.” 

7. Go to bed with a plan for the next morning. I grew up in a suburb of Houston, Texas where one property developer built the entire neighborhood and used the same eight or nine floor plans for all the houses but changed up the brick and trim color to keep things interesting. Most homes have a long driveway that connects a garage set near the backdoor of a home to the street. By the time I was driving, we had four cars in total -- two in the garage and two on the driveway. At the end of the day when everyone was home for the night and my dad was getting ready to go to bed, he’d announce, “I’m going to go re-park the cars.” Then we’d all kind of stop what we were doing and rearrange the order of the cars to match our morning departure schedules. This meant figuring out who was leaving when in the morning and sometimes also prompted brief check-in conversations about any changes in our usual routine. 

In a pandemic it can sometimes feel like there are a million different things to attend to and large conceptual concerns that demand your attention. But there’s something calming and centering about spending a few minutes each night thinking through specifically what needs to happen just tomorrow. Not the day after or next week. Get super tactical and specific about what tomorrow morning looks like. Check-in with your partner about any aberrations to your schedule (e.g. I have a super important conference call at 7am tomorrow) to minimize any unnecessary surprises. There’s something magical about setting up your morning that helps you rest just a little easier at night. 

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星期三我們有禱告會.

“On Wednesdays we have prayer meeting.”

8. Make time for your spirituality. Growing up my parents both had physically demanding jobs. My mom was a seamstress for many years, providing alterations at my aunt and uncle’s dry cleaners. She later worked in an elementary school cafeteria and then eventually became a classroom aide for special needs students. My dad worked at that same dry cleaners for years until he got a job at the post office. He then became a letter carrier, delivering mail on foot. The summer months were especially grueling, carrying a heavy sack of mail in 100 degree, humid weather, and walking until sweat soaked his shirts and blisters formed on his feet. They had every excuse to skip weeknight events. But unless they were sick in bed, I can’t remember a time when they missed their weekly prayer meeting with their friends from church.  

Pandemics have an unsettling way of forcing us to confront our mortality and can trigger a bunch of unresolved shit that has been bubbling underneath the surface. We’ve lost some of our usual coping mechanisms and it can be super hard to quiet the anxieties, fears, and other demons that we usually try to keep under control. This isn’t a lecture about a particular faith or belief system. It’s just a reminder to prioritize your existential questions, your interior life, and your connection to things much bigger than yourself -- whether that’s a community, a yoga practice, a faith group, a tradition, or something else. 

I have a fledgling meditation practice that I’ve been trying to strengthen since last year. When I say fledgling I mean that sometimes I bail before the ten minutes is up and check my phone. Even though I’m not very good at it yet, I can really tell the difference on the days that I make time for it. Our church started hosting its weekly Sunday service online and that’s challenging for me because a church service feels like it’s designed to be so much about the physical rhythm of going to a place, seeing faces of people I love, hearing their voices co-mingling with mine in song and in prayer, and tasting the bread and wine in my mouth. The online service was short, and just for viewing through a zoom conference call, but there was still something meaningful about setting aside that time Sunday morning, asking our wiggly kids to be present, and saying the liturgy out loud knowing that in homes all across the country, other people are doing the same. 

If things are really going to get as bad as some are predicting, we’ll need the spiritual strength to make it to the other side. Those habits are hard to form overnight. My parents taught me that you really have to make the time for your spirituality non-negotiable, so that you won’t abandon it when it’s inconvenient or when you are too tired.    

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沒辦法.

“What choice do we have?” 

9. Rise to the occasion. Whenever my parents are telling old war stories about things they had to do to get to where they are today, inevitably one of us will say, “Man that’s crazy, how did you manage to do it?” And instead of pointing to some super personality trait of theirs or some complex self-help principle, they always say, “We had no choice.” It’s not said in a defeated way, but in a posture of accepting that life can be cruel, unfair, and capricious. And that it’s not helpful to dwell too long on the why’s and how’s. My parents taught me that you can’t stay in despair mode. You eventually have to push yourself into problem solving mode and you do whatever it takes to move forward.  

This coronavirus is so unlike anything we’ve ever experienced in our lifetime. It is so unprecedented for me that my brain is having a hard time processing the reality of what’s happening right now and the rest of my lived experience. I spent the first few days of this week just being overwhelmed, anxious, angry, and irritable. At this point though, I’m in go mode. I’m doing what needs to be done for our family and taking care of business. What choice do we have? I can hear my parents saying it. One day, if we’re lucky, we’ll say it to our kids too. 

[abramsbooks]

RECIPE: Bacon chorizo fundido (from The Bacon Bible by Peter Sherman and Stephanie Banyas)

This is more or less a cheese dip with some amped-up bacon extras. The cheese really acts as a binder for the bacon chorizo sausage, and yes, more pork product (chicharrónes, or fried pork skins) are added to scoop it all up. If you don’t have chicharrónes on hand, plain old tortilla or pita chips will work, too.

Serves 4 to 6

2 tablespoons canola oil

6 ounces (170 g) thin-sliced bacon

6 ounces (170 g) Bacon-Chipotle Chorizo (see below), removed from casings, or any fresh store bought chorizo

1 small Spanish onion, finely diced

¼ cup (30 g) all-purpose flour

4 cups (960 ml) whole milk, plus more if needed

6 ounces (170 g) white American cheese slices

6 ounces (170 g) white cheddar cheese, shredded

6 ounces (170 g) smoked gouda cheese, shredded

¼ teaspoon smoked paprika

Pinch of ground cayenne

¼ cup (40 g) sliced pickled jalapeños

¼ cup (10 g) fresh cilantro leaves, for garnish

Spice-Rubbed Fried Pork Rinds (Chicharrónes) or baked tortilla or pita chips

In a large cast-iron pan, heat the oil over medium heat, add the bacon, and cook, stirring a few times, until golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels, let cool slightly, then coarsely chop. Add the chorizo to the pan and cook until golden brown and cooked through, about 10 minutes. Using a slotted spoon, transfer the chorizo to another plate lined with paper towels. Pour off all but 4 tablespoons of the fat from the pan.

Add the onion to the pan and cook until soft, about 4 minutes. Add the flour and cook, stirring constantly, to form a roux, about 2 minutes. Whisk in the milk and continue whisking until the mixture is smooth, starts to thicken, and the flour taste has cooked out, about 10 minutes.

Whisk in the American, cheddar, and gouda and continue whisking until smooth. Season with the paprika and cayenne and cook for 30 seconds longer. Stir in the chorizo. Remove from the heat and top with the cooked bacon, the jalapeños, and cilantro. Serve in the cast-iron pan with pork rinds on the side.

RECIPE: Bacon-chipotle chorizo

I am a little obsessed with canned chipotle chiles—which are smoked jalapeños in a vinegary adobo sauce. Traditional Mexican chorizo has a lot of smoked paprika, which gives it its deep red color. I prefer using the chipotle, which adds the same color and smokiness but a good kick of heat too that, in my opinion, store-bought chorizo is lacking.

Makes 5 pounds (2.3 kg); 16 (5-ounce/140-g) links or patties

12 ounces (340 g) thin-sliced bacon

4 pounds (1.8 kg) ground pork (80/20)

¼ cup (60 ml) plus 1 tablespoon pureed chipotles in adobo

3 garlic cloves, finely chopped

2 teaspoons finely chopped fresh thyme leaves

¼ cup (10 g) finely chopped fresh cilantro leaves

3 tablespoons kosher salt

1 tablespoon phosphates

2 teaspoons freshly ground black pepper

1 teaspoon dried oregano

½ teaspoon ground cloves

½ teaspoon ground allspice

1¾ cups (420 ml) cold water

Hog casings, if using

Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces ¼ inch (6 mm) thick.

Put the bacon, pork, chipotles, garlic, thyme, cilantro, salt, phosphates, black pepper, oregano, cloves, and allspice in an extra-large bowl and mix with your hands until combined. Add the cold water and carefully incorporate so you don’t spill any water out of the bowl.

If you are planning to make patties and not links, divide the mixture into 16 equal portions (5 ounces/140 g each), then form into patties. (Alternatively, the meat mixture can be frozen to be made into patties later: Shape and roll mixture into two logs about 6 inches [15 cm] long each. Wrap in plastic wrap and foil and freeze. To use, thaw and slice into patties with a knife, then cook. Or if you like, you can shape into patties, and layer them individually onto a parchment lined baking sheet and freeze. Then remove and add to a gallon-size zip-top freezer bag.)

Bacon is Peter Sherman’s North Star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 200 recipes that show you how to incorporate bacon into nearly any meal you can imagine.

There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways with recipes like Bacon Ramen, Chipotle Bacon Tacos, and Bacon Bourbon Oatmeal Pancakes. Peter also teaches you the basics, like how to cure simple bacon from scratch. He has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal. With this cookbook, you’ll never think of bacon the same way.

For more information, click here.

[foodhackery]

Sub Rolls

Some people, like my wife, could be happy never eating another sandwich.  Me, I love sandwiches so much, that it’s hard to imagine what life would be without them.  I don’t crave 3-Michelin-star food.  I dream of what can be done with good fillings and condiments stuffed artfully within good bread.  I love breakfast sandwiches, from Hardees or Biscuitville biscuits to bodega-style egg and cheese on a roll.  I love the fare of my childhood, PB&J or bologna or sliced canned meat between two slices of white bread.  I of course love hamburgers, chuckwagons, patty melts, tuna melts, hot brown sandwiches, croque monsieurs, and oh-my-god the corned beef and pastrami with slaw and Russian dressing on rye from the now closed Artie’s Deli on Manhattan’s Upper West Side.

But the sandwiches I love most are sub-style, those beautifully architected ensembles of meat, cheese, veggies, and sauce on a sandwich roll longer than it is wide.  Whether it’s a  Bánh mì, a Cubano, a Po Boy, a Philly Cheese Steak, a French Dip, a meatball sub, or a good old fashioned Italian hoagie, I love them all.  (My favorite sandwich of all time might very well be the Italian sub from La Villa Delicatessan in Willow Glen, California.)

The foundation of a good sub-style sandwich is the roll.  And unfortunately, appropriate rolls are hard to find.  Supermarkets these days tend to have very good artisanal bread.  These breads are delicious, but more often than not have crust and crumb that’s too chewy for a sandwich where you want a harmonious balance between all ingredients versus the bread dominating.  Needless to say, the stuff from the big commercial bakeries sold in plastic bags can’t hold a light to the bread used by great sandwich shops.

Which means that if you want really, really good sub rolls appropriate for your homemade Cubano or Po Boy, you’re probably going to have to make your own.  I’ve been experimenting with recipes to try to find something that’s close to the sub roll of my dreams, one with a golden brown crust, deep yeasty flavor, and an elastic but soft crumb that has enough structure to hold up under heavy ingredient load, but that doesn’t require so much force to take a bite of that you have the sandwich payload squeezing out of the back.  After lots of experimentation, I think that I’ve found it.

As with any recipe, this one has some essential elements:

It is 65% hydration.  In other words, the water added is 65% the weight of the flour.  This seems to give me the right balance between tenderness and structure.  With sufficient kneading, this dough is also very easy to handle.

It uses an 18-24 hour poolish for flavor.

It uses both amylase and diastatic malt powder to help with rise, flavor, softness, and staling.

It uses a bit of vegetable shortening to enrich the bread.

It is kneaded for what most home bakers would consider a long time (15 minutes or more) to develop the dough’s gluten structure.

This recipe makes 1.1kg of dough that I split into 6 or 7 rolls.  It scales up or down pretty easily.  (If you’re going to scale by just multiplying all of the weights by a constant scaling factor, make sure to scale both the poolish and the dough by the same factor, otherwise you will not end up with 65% hydration.)  The rolls will easily keep a week in a plastic bag.  

In my opinion, these rolls are easy to make.  They require a bit of time to make, but not a lot of actual work.  With the poolish, which is almost zero effort, you get those rich flavors and aromas associated with long fermentation times.  Which means that you can do your bulk and final fermentations really fast if you have a warm and humid environment.  

My rhythm when I make these is: start the poolish on Friday morning.  On Saturday morning, I throw together the dough and let it knead in a stand mixer while I’m doing chores.  Once kneaded, I throw the dough into an 85F 100% RH combi oven for an hour to bulk ferment.  While I wait, I read the news, watch videos, or catch up on e-mail.  I then shape the loaves and pop them back in the oven for a final one hour proof, and do some more chores, work, goof off, or make breakfast for the family.  I then heat up the oven and bake the loaves for 15 minutes and then rest for 20.  Et voila.  I have outstanding sub rolls before lunch on Saturday that I can bag and use throughout the week for no more than 30 minutes of actual work.

Ingredients

Poolish

150 g bread flour

150 g water

2 g yeast

Dough

450 g bread flour

240 g of room temperature water (75-85 degrees)

12 g salt

9 g yeast

12 g diastatic malt powder

4 g amylase

100 g vegetable shortening

For the poolish, mix flour, water, and yeast in a small container.  I use 1 quart plastic take out containers for this.  Place a lid on the container and the container in a warm place for 18-24 hours.  At the end of the fermentation period, the poolish will have more than doubled in size and very much alive.

For the dough, combine the flour, salt, yeast, malt powder, and amylase in the bowl of a stand mixer.  Mix with a dough hook for a few seconds to combine.  Add all of the poolish and the water. Mix until everything is combined and the dough has pulled together into a coherent, shaggy mass.  You might need to scrape down the side of your mixer bowl a few times to get everything integrated.

Add vegetable shortening, and knead for 15 minutes.  At the end of the kneading, you are looking for a very smooth dough that isn’t sticking to the side of the bowl and that is very stretchy.  It should pass the window pane test if you are so inclined.

Turn the dough out into a greased pan and place somewhere warm and damp to proof.  I put mine uncovered into an 85F, 100% relative humidity combi oven.  If you don’t have a combi oven or a proofing cabinet, you can cover your container with a damp towel and put it some place that’s relatively warm.  Proof until doubled in size, which should take 1-2 hours depending on your conditions.  (Warmer and higher humidity will result in a faster proof.  I wouldn’t recommend proofing faster than 1 hour.)

Turn the proofed dough out onto a floured work surface and divide into 6-7 pieces.  6 pieces ought to be approximately 190g each, and 7 will be approximately 160g each.  Now, this bit is a bit difficult to explain without pictures, so you might want to find a video online to see this in action.  Press each ball of dough into an oblong circle or rectangle.  Tightly roll the flattened dough to form a cylinder about 6-7 inches long.  Pinch the seams shut.  Starting with your hands at the center of each cylinder, roll the cylinders out while moving your hands toward the ends.  You’re trying to lengthen the cylinders to 10-11 inches, keeping them a uniform diameter throughout.  (These are not baguettes where you want tapered ends.)

Transfer the formed loaves to a lined sheet pan.  You can use parchment as your liner.  I like these Silpats designed for bread and pastry.  Dust with flour, semolina, or corn meal depending on your taste.  Place back in your warm, humid place and proof until doubled.

Pre-heat your convection oven to 375F (or 400F if you don’t have convection).  If your oven has a relative humidity feature or can inject steam, get the oven compartment as close to 100% relative humidity as you can muster.  If you don’t have a fancy oven, you can put a cast iron pan into the oven as you preheat, and then toss some ice cubes into it right after you put the bread in.  Slash the loaves down their full length with a lame or a super sharp knife.  Put the bread in the oven, and bake for 15 minutes until deep golden brown and a thermometer registers 200F when poked into the center of a loaf.

Remove from oven and allow to cool on a rack for at least 20 minutes.  

[banshee1013]

Fic - Litha

Rating: Teen Tags: Castiel/Dean, Human!Cas, Established Relationship, Fluff, Summer Solstice Rituals Words: 6002 Summary: Part 2 of The Wheel, where a newly human Cas is discovering and strengthening his connection to the earth and the Wheel of the Year. See Part 1 (Ostara) here. AO3 Link: https://archiveofourown.org/works/32822014

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Dean hums along to the song playing on the radio - Travelling Riverside Blues, a favorite Zep tune — foot tapping to the beat as he plunges his hands into a bowl filled with ground chuck, eggs, panko crumbs, and Worcestershire sauce. The cool meat squishes delightfully through his fingers as he mixes the ingredients — and then curses softly to himself, glancing over his shoulder at the counter where the spices he meant to add to the meat are gathered, mocking him.

He hears footsteps approaching and looks up hopefully as Sam strolls into the kitchen, a towel around his neck and shirt sticking damply to his skin, obviously fresh from a visit to the bunker’s gym. But any hope Dean had of being saved the hassle of cleaning the raw meat from his hands to add the spices are quickly dashed.

“Hey Dean,” Sam says as he makes a beeline for the refrigerator, completely oblivious to Dean’s plight. He watches, helpless, as Sam hauls the fridge door open to grab a bottle of water and two beers. He turns and pops the tops from the beer bottles on the edge of the counter just like Dean taught him — and Dean grins, unable to help the surge of pride in his chest at the sight. Then, still oblivious, he places the beer bottles on the stainless steel kitchen island where Dean is working the meat. He turns his back to Dean to lean against the island, uncaps and raises the water bottle, downing it in a few gulps. Catching his breath, he crumples the flimsy bottle in his giant paw and tosses it toward the recycle bin, arms pumping the air when the bottle goes in clean. Wipes his mouth with the corner of the towel as he turns back, and finally, Dean thinks, Sam’s eyes fall to Dean’s untouched bottle, then over to see Dean’s hands buried in the bowl. He winces.

“Oops. Guess I should have checked if you were done with that first,” he says, the apology in his voice not stopping him from grabbing his bottle and taking a drink. “Kinda hard to hold a bottle with meat-hands.”

His contrition doesn’t last long, Dean notices, as Sam’s lips twitch up into a smirk. “I could always get you a straw…”

“Shuddup and get over here, make yourself useful,” Dean says, grinning to take the bite out of his words. He nods toward the spices. “Can you bring those over? I need you to add them in.”

Sam nods and sets his bottle down, moving behind Dean to gather the spices and bring them around to the front of the island. At Dean’s direction, Sam sprinkles in the oregano, garlic, and onion powder, then grinds salt and pepper onto the meat as Dean works it in. Nodding in satisfaction, Dean wipes the excess meat from his fingers as he tilts his head toward the paper-lined baking pan on the stove. “Can you bring that over now?” he asks, smiling as Sam sets the pan down and returns to the other side of the island and his beer. Dean forms patties from the seasoned meat and sets them on the pan, pressing a dent into the center as he completes each one. Finally, he takes the empty bowl to the sink, filling it full of soapy water and washing his hands.

“By the way, have you seen Cas? This whole barbeque thing today was his idea but I haven’t seen him since we got up this morning,” he asks, turning back as he grabs a towel to dry his hands.

Sam shakes his head. “Not recently.” He then snaps his fingers. “Oh, Jack popped in a little while ago, maybe they’re out getting set up or something.”

Dean nods and turns toward the fridge to pull out a block of cheddar cheese and a package of bacon. Returning to the island, he sets the cheese down, then pulls a cheese slicer from a drawer and a plate from the shelf. Setting the slicer on the plate, he slides it and the block of cheese pointedly across the island to Sam, then picks up his beer, leans back against the stove, and takes a long pull from the bottle.

Sam chuckles. Getting the hint, he sets his beer down, wordlessly unwraps the cheese, and begins slicing.

Dean grins, then pushes away from the stove and turns to open the package of bacon. He grabs a handful of toothpicks and the pan of hamburger patties, wrapping two pieces around each of them, crossed in the middle. He spikes the ends with a toothpick, his mouth watering in anticipation of biting into one (or, let’s face it, two or three) of these once they’re cooked. Spinning around to face the sink, he washes his hands one more time, then heads to the pantry to pull out the buns. When he returns, he lets out a low whistle, as Sam has finished slicing the cheese, returned the block to the fridge, wrapped the plate of cheese slices and pan of burgers, and is just placing everything into the cooler he’d already filled with ice and beer.

“Damn, Sammy, you’re really on the ball today!”

Slapping a hand on his awesome brother’s shoulders as Sam’s closing the lid, he says, “Alright, let’s go get these on the grill and find out what Cas and Jack have been up to.”

Dean snatches up his neglected beer and takes a sip, smacking his lips in approval, then leads the way out of the kitchen, the cooler wheeling along behind him.

As they emerge at the gravel lot by the entrance to the garage and turn the corner around the back of the bunker where the grill is usually set up, Dean slides to a halt and Sam almost plows into him. No grill. Dean surveys the area — the grill including the propane tank was not light, and if it had been moved, there would be tire tracks from where it had been wheeled off — but there was no indication it had ever been there.

A familiar deep, gravelly voice echoes down from the top of the hill next to the bunker. “Dean… Sam… up here!” Dean turns to face the voice, raising a hand to shield his eyes from the light of the midsummer sun, which was just starting to dip toward the crest of the hill. A tall, lean figure is silhouetted there, the sunlight shooting around him setting him aglow, and Dean’s stomach flutters.

Of course Cas had moved the festivities to the meadow on the hill.

Ever since that sunrise three months ago where Dean had found him in that meadow, naked as a jaybird and stunningly gorgeous, Cas had been spending a lot of time up there. It had become a bit of a project for him, the latest addition being a small apiary. The bees feasted on the numerous wildflowers blooming nearby and had just started producing a small amount of delicious wildflower honey, which Cas delighted in putting on just about everything — toast, tea, waffles...

And then Dean blushes as he recalls the very special place Cas had used that honey, just last month during Beltane — by a roaring fire, on a blanket under the stars, Cas dripping a trail of the fire-warmed honey down his naked body and licking it clean…

“Dean? DEAN! C’mon, Cas and Jack moved the grill to the meadow.” Dean blinks and hopes Sam thinks the flush on his cheeks is merely from the sun and follows his brother as he pulls the cooler up the hill. And when he reaches the top, he is not prepared for what he sees.

The fire pit is still there, a small circle surrounded by stones; wood already neatly piled within. But a larger circle had been added around it, made from the same stones as the firepit and encompassing four small log benches surrounding the pit. And on each bench lies a crown of branches, a pair on each which curled into the air like antlers, and with flowers from the meadow woven in and around the branches creating bright splashes of color.

Dean swallows, the butterflies flapping in his stomach erupting and threatening to swarm up his throat as he remembers the crown of actual antlers Cas had placed upon his head during Beltane. Minus the flowers, at least.

“Do you like it?” Cas is suddenly at his elbow, long fingers gently curling around his forearm, then sliding down to slot them between his own. His voice is hushed, somewhere between nervousness and pride.

Dean squeezes his hand, his eyes continuing to take in the scene. “Yeah. It’s… it’s awesome, Cas.”

He drags his eyes away from the scene and they follow Sam as he wheels the cooler toward the grill, stationed to the side of the outer ring.

Right, barbeque.

Putting his questions aside, he pulls Cas in for a hug, his lips brushing against his temple. “You ready for some amazing burgers, sweetheart?”

Before Cas can answer, Jack comes bounding out from the nearby woods with Miracle on his heels. Her tongue lolled from her mouth, spread into a big doggy grin. “Hello, Dean! Hello, Sam!”

As he slides to a stop at the far side of the outer circle and waves, Miracle comes alongside him and calmly sits at his heel. Dean waves back, bemused.

He’s not sure if he’ll ever get used to the idea that the half-angel kid he helped raise — who on most occasions still behaved very much like a kid — was capital-G God.

“Hi, Jack!” Sam called, bending over the cooler and removing the pan of burger patties and plate of cheese, setting them on the fold-out table attached to the barbeque to get to the beer underneath. Pulling out four bottles and an opener, he pops the tops and hands one to Cas, the other to Jack as he rounds the circle toward him. Dean drains the bottle he’s holding, dropping it into the paper bag tied to the leg of the small table on the other side of the grill, then grabs the full bottle from Sam.

“Alright, I have burgers to make,” he says; but just as he’s turning toward the grill, he stops and turns back. “But first, big thanks to Cas and Jack for putting this...” he gestures toward the little campsite and grill, “... all of this, together.” Bottles clink and everyone drinks, their smiles as warm as the late afternoon sun shining down on them.

“Okay, I really have to get these burgers on. I don’t know about you guys, but I’m starving.” Dean turns to the grill, lighting the burners; then turns to watch as Sam, Cas, and Jack toss a ball between them, playing keep-away with Miracle. Her excited yips fill the meadow, combined with the happy laughter of his family, and Dean feels that warmth in his chest again.

He never believed he would ever be able to have this — happiness, joy… love. Never in a thousand years. And yet, here he is, the joy bubbling up in his chest escaping in a small chuckle, the grin on his face wide enough to hurt his cheeks. He turns back to the grill, still chuckling, and carefully places the burgers on the grate.

While the burgers cook, Dean turns back to watch his little family — somehow, a Frisbee has materialized, Miracle leaping for it as the three men throw it to each other. Cas makes a throw and Miracle, living up to her name, makes a spectacular leap and snatches it from the air. “Atta girl, Miracle!” Dean whoops. Cas turns to him, blue eyes even bluer against the color high in his cheeks, full lips spread into a smile bright enough to rival the sun. He’s breathtaking and Dean can’t believe such an amazing creature could love someone like him.

But he doesn’t doubt Cas’ love for him, or his love for Cas. Not anymore.

In a breath Cas is there, chest pressed against Dean’s and arms wrapped around his neck.

“Hey, angel,” Dean says breathlessly, then humming as Cas pulls him down into a soft kiss; sweet with a smidge of heat in it, like cayenne pepper dusted over hot chocolate.

Cas pulls away and Dean chases after, but Cas stops him with gentle fingers against his mouth, a soft grin on his lips. “The burgers, Dean.”

Sure enough, the sweet smell of caramelizing meat was beginning to edge toward the bitter smell of carbon. Dean pushes Cas’ fingers aside just enough to drop a quick peck to his lips. “Raincheck,” he says, grinning, and turns quickly to the grill to check the burgers.

They’re perfect, the bacon crispy and the juices running clear as he presses on the patties, the fire spitting and flaring as the juice hits the burners.

“Is there anything I can do?” Cas asks.

Dean shakes his head. “Nah, these babies are done. Just gonna kill the heat, lay the cheese on, and toast the buns and we’ll be ready to chow down.” He glances over his shoulder at Sam and Jack still tossing the Frisbee between them, Miracle taking a breather after her victory. “You can go rally the troops though.” Cas nods and turns away.

Moments later the three join him and a flurry of activity takes place: plates, forks, condiments, potato and macaroni salad all make an appearance seemingly out of nowhere; and when Dean turns with the plates of cooked burgers and toasted buns, his eyes grow wide at the manifestation of not one but two pies — cherry and apple, his favorites.

“Where… what…”

He casts a suspicious eye at Jack, who merely smiles benignly as he loads his plate with macaroni salad.

No need to look a gift horse in the mouth, Dean decides, setting the burgers and buns down and loading up a plate for himself.

With one plate almost buckling from the load of two burgers and a second one with everything else on it, Dean starts toward the circle and the benches, but Cas heads him off, guiding him instead to a large gingham blanket staked down in a sunny patch of the meadow. Sam has wheeled the cooler nearby for easy access to the beer, and they all take a seat on the blanket and dig in. The sunlight upon them is warm but not excessively so, the rim of the sun just beginning to kiss the edge of the horizon; the twittering of birds in the trees accompanying the hums of enjoyment and contentment from his family warming Dean even more.

The golden hour reaches them and washes the world with bright color, the sky blazing gold and orange. As the sun dips further, the blues and purples of the far horizon begin to encroach, the sky creeping toward darkness as they finish their meal, leaning back against the blanket and rubbing full stomachs as Miracle sneaks scraps from their discarded plates.

As the last rays of the sun begin to fade, Cas rises and heads toward the circle. Dean sits up with a groan to follow but Cas stops him with a smile and a light kiss. “Wait here, I’ll only be a moment.” Dean rolls onto his side to watch as Cas approaches the outer circle, pausing briefly before crossing over to the pile of wood teepeed in the center of the firepit. Producing a long fireplace match, he flicks the head of it against the striker on the box. The match ignites in bright yellow and orange, and Cas places the burning stick under the firewood. The kindling there catches quickly and before long, the fire is crackling merrily, sparks fluttering into the sky like molten fireflies.

Cas stands and beckons, the firelight sparking in his eyes casting an almost ethereal glow that takes Dean’s breath away. From behind him, he hears the clinking of glass, then Jack is on one side and Sam on the other, and as a unit they approach the circle.

He’s not sure why, but at the edge they all pause as one; it’s as if a gentle force holds them back briefly, then slowly gives way, and they all step into the circle.

Cas stands in front of one of the benches, and that’s when the realization hits Dean — the benches are oriented to the four points of the compass, Cas at the one oriented North, and gestures for each of them to take one of the other four — Dean to the East, Jack to the West, and Sam to the South.

Cas steps behind his bench and crouches down next to the outer circle. A single stone had been removed causing a break in the ring, and as Cas sets the stone back in place, Dean feels a low hum tingle across his skin; the air fresh and clean like the smell before a thunderstorm.

Cas returns to his bench and reaches to either side, hands held out to Dean and Jack, and Dean is surprised to realize he can reach Cas’ hand easily, the fire bright but small enough for them to do so without being too close. As his hand clasps around Cas’, he gasps as a jolt of energy, like the spark of static electricity, passes between them; and then again as his other hand joins with Sam’s.

Then Jack’s hand closes with Cas’ as the last light of the sun fades, Dean feels more than hears a crack, like a sharp slap of a sheet in the wind, the feeling of energy in the air around them causing his skin to erupt in gooseflesh and the hair on the nape of his neck to stand on end; and the world seems to come to a standstill, the wind whispering in the trees and the chirrups of birds settling down for the night fading into the distance.

In the unearthly quiet, Cas intones:

Tonight we honor the spirits and the partnership of the earth and sun, on this, the night before the longest day.

He releases Dean’s and Jack’s hands, but the low hum of energy remains, even as he and Jack release Sam’s.

Cas continues:

Tonight we celebrate the men in our lives who have helped us and shaped us, even as we celebrate the masculine within ourselves.

Cas walks behind the benches but staying within the outer circle, past Jack’s to pass in-between Dean and Sam’s, and turns to face them. He smiles at them both, then reaches for the crown of branches on Dean’s bench and places it in Sam’s hands.

We celebrate those who raised us.

Sam stares at the circlet of branches in his hands, then at Cas, eyes wide. Cas smiles gently and nods, and Sam turns to place the crown on Dean’s head, his hands shaking and eyes glistening. As Dean watches, his heart in his throat, a tear runs down Sam’s cheek, sparking in the firelight. Without a second thought, Dean reaches up to wipe it away, then Sam pulls him into a crushing hug. They stand there for a minute, then with a simultaneous closed fist pound to the back, they back away.

Cas then turns to pick up the crown next to Sam and places it in Jack’s hands. At Cas’ nod, Jack turns to Sam and lifts the crown to Sam’s head. Sam chokes down a sob as he leans over for Jack to place the crown on his head, and then it’s Jack’s turn to be crushed by the moose.

Cas moves to stand by Jack’s bench and picks up the crown there.

We celebrate those who we have raised.

He places the crown on Jack’s head, and as they embrace, Dean can’t hold back the tears any longer, the track of them running in silent rivulets down his cheeks.

Finally, Cas picks up the crown on his bench and moves to stand in front of Dean. For a moment, their eyes meet and time seems to stop and hold its breath — then Cas places the crown in Dean’s hands.

And we celebrate those who love us.

Cas’ voice is low and shaking with emotion. Dean swallows a sob and bites his lip to still his shaking hands as he lifts the crown and places it on Cas’ head. No sooner than his hands have dropped, Cas’ lips are crushed against his, hot and urgent, salty from the tears streaming down his face; and Dean returns the kiss in kind and then some. When they finally part, Dean doesn’t let him get far, his forehead pressed to Cas’ and hands on either side of Cas’ face to keep him there, gasping for air against his lips.

Cas finally reaches up, wrapping long fingers around his wrists and pulling them gently from his face, then sliding down to grasp his hands. Cas catches his gaze, his eyes bright and clear, a soft smile on his face. With a squeeze, he releases Dean’s right hand but keeps hold of the left, moving back to his bench to grasp Jack’s hand again. Dean and Jack reach for Sam’s, and they stand like that for a while, the sound of Dean’s heart beating and the crackling of the fire between them the only sounds in the world.

Finally, Cas breaks the silence, his voice resonant in the summer night air:

We honor each other, and ourselves, as we honor you.

With a small squeeze, Cas drops Dean’s hand, then reaches to remove the crown from his own head, raising it high with whispered words of offering before crouching down to place it at the very edge of the fire.

Wordlessly, Jack and Sam follow suit. Dean raises his but pauses, searching for something momentous or important to say… and then just speaks from the heart, the words uttered in his head and to whoever — whatever — might be listening.

Thank you. Thank you for my family.

Then he, too, crouches and places his crown at the edge of the fire.

Lifelike tendrils of flame reach out to lick at the crowns, snaking through the antler-like branches like fiery fingers, caressing and exploring. Slowly though, entropy takes over and the crowns ignite, the fingers of flame turning each of them ethereal, shining bright in golds and oranges and reds.

And as they burn, Dean begins to feel the hum of energy dissipate, the low level buzzing in his ears growing softer as the crowns crumble to ash. When Cas turns and removes the large stone, breaking the circle, a brush of air rushes past him and out of the circle, like the world exhaling again; and Dean startles as the noises of the woods around them crash back in.

And then, be it the tension breaking so abruptly, or maybe just pure and utter joy, he can’t help the laughter that builds in his chest from bubbling out. It runs out of him like a storm surge, slowly at first with little chuckles and building until he’s doubled over, grasping his knees and gasping for air. As the flood runs out of him, he rises, little bursts of giddy laughter escaping between deep breaths as he brings himself under control. As he does, he notices the cooling tear tracks on his cheeks and his face flushes bright in embarrassment; but when he glances up sheepishly, expecting to see the other men looking at him in concern or annoyance, he’s pleasantly surprised to see them all as affected as he is, cheeks as flushed and tear-stained as his own.

It’s Sam who moves first, walking first to Dean to gather him up in his giant arms, then continuing around the fire to pull in Cas and then Jack.

“I love you guys, so much,” he says, squeezing them all together into a very tight group hug that leaves Dean gasping for air once again.

Sam mumbles embarrassed apologies as he releases them. “Oh! I forgot the beer!”

“And the pie!” Jack adds, dashing over to the table to gather plates and begin cutting slices for everyone, while Sam jogs back over to his bench to gather the beer he’d brought over. Dean takes the opportunity to pull Cas to him, wrapping arms around him and brushing a kiss against his temple.

“That was…” Dean struggles for the right words, and nothing he could think of seemed to work; no words exist to describe what he’d just experienced. So he settles for something he knows he has the words for. “You’re awesome, and I love you so much.”

Dean feels Cas’ body hitch as he chokes down a sob, the arms around Dean’s waist squeezing him even tighter as he buries his face in Dean’s neck.

“I love you too, Dean,” Cas says softly into his ear, his breath hot against Dean’s neck sending shivers up his spine. He pulls back enough to press his forehead against Dean’s, hands clasping the nape of his neck. “So, so much,” he whispers against Dean’s lips before closing the gap, pressing a soft, sweet kiss to them.

Dean could have stayed there forever, breathing Cas’ air and tasting his lips, but for the clatter of the beer bottles inside the cooler — Sam had wheeled it closer to his bench by the fire, apparently having deemed the bottles he had brought with him too warm to drink. And then Jack is calling them over for pie.

With one last quick kiss, Dean’s hands slide from Cas’ waist to grasp his hand, and together they join Sam and Jack at the table, where Jack had not only sliced the pie but served a slice of both pies on plates for each of them, complete with forks and napkins. They grab a plate and head back, nabbing a beer from the cooler as they pass and settling down on the benches by the fire — which, Dean notices in bemusement, was still going just as strong as it was when it was first lit, no sign of it diminishing.

Magic. His thoughts are disrupted by the warmth of Cas’ body as he slides onto the bench next to Dean. It’s long enough for both of them to sit comfortably close, and Dean is completely fine with this, setting his fork down to wrap an arm around Cas’ shoulders and pull him in for a quick kiss to his cheek.

For a while, all is quiet as they enjoy the pie, the beer, and each other’s company; the only sounds being the crackling of the magical never-ending fire and the occasional hoot of an owl in the trees. But then they begin to talk about the men in their lives who have influenced them; of course, Bobby, but also Rufus. Jack regales them with stories of Bobby and Rufus’ adventures in Heaven. He also talks about Ash and the Roadhouse, which leads to Ellen and Jo, and then Mary and Jess — the women who’d influenced the men they’ve become. Dean grinned as Sam began to talk about Eileen with a soft smile on his face and a flush on his cheeks that he’s pretty sure wasn’t coming from the beer or the fire, and makes a note to goad Sammy into giving that woman a call later. She was good for him, and Sammy deserved good things.

The talk dies down and contentment settles in; the crackling of the fire and noises of the night soothing and peaceful. By now, Miracle has rejoined them (and Dean wonders what she must have thought, watching the earlier from outside the circle).

The men have slid off the benches and are now sitting on the ground with their backs propped against them, the fire finally showing signs of burning down. Across the top of the fire, Dean watches in amusement as Jack’s head lolls to the side, brushing against the top of Miracle’s head before he whips it back up with a startled look on his face; and a glance to his right shows Sam looking pretty drowsy as well. And if he’s being honest, the events of the evening — while awesome and amazing — have him feeling pretty drained himself.

But Cas curled tight against him has him warm and content, and he really doesn’t want to move.

Speaking of, the only one that still seems awake and aware is, of course, Cas. Dean tilts his head slightly to observe the man at his side: blue eyes half-lidded and almost black in contrast to the orange and gold reflected in them as he stares into the dancing flames. A small, blissful smile plays across his face and Dean wants nothing more than to taste that smile.

Instead, he nuzzles into the soft hair at Cas’ temple, placing a light brush of lips there. “Time to call it a day, sweetheart,” he says softly in his ear. “The troops are fading.” As if to prove his point, Jack nods off again, almost sinking on top of Miracle this time, and Dean can’t stop a chuckle. “As I was saying…”

“Wait…” Cas straightens and Dean instantly misses his warmth, just then realizing how chilly the night had become as Cas frog-crawls over to his bench, reaches behind and pulls out — to Dean’s infinite surprise — four sleeping bags.

“Will you all camp out with me here tonight?” Cas asks, soft and low, eyes cast down onto the sleeping bags piled in front of him, holding one out before him like an offering.

“Yes!” Jack says, excitement rousing him, and he reaches out to take the offered sleeping bag, hugging it to his chest in delight. “I’ve always wanted to camp out in front of a fire!”

His enthusiasm is contagious, Sam chuckling as he takes the sleeping bag Jack eagerly thrusts into his hands. “Sure thing, Cas.”

As the other two lift their benches to set them outside the circle of stones and begin unrolling their bags in front of the fire, Cas turns to Dean, the remaining sleeping bags. “Dean?” he says softly, shyly, as if Dean would even consider saying no to him.

But Dean’s a little shit and has to have some fun with him. He sighs loudly with an exaggerated eye roll. “Okay, fine… on one condition.”

Cas’ eyes grow comically wide; then, realizing Dean is screwing with him, levels him with a Class One Squint that would have turned him to ash on the spot if he still had his grace. As it is, it takes everything in Dean’s power to not burst into laughter.

“What condition?” Cas asks, suspicious, crossing his arms.

Dean grins and snatches the remaining two sleeping bags. “That you zip yours up to mine and keep me warm, of course!”

From behind him, muffled by the sleeping bag he’s already burritoed himself in, Sam groans. “Ugh, you guys are gross.”

Dean laughs outright but is stunned to silence when he sees the bright smile on Cas’ face, heart skipping a beat at the warmth and happiness filling his blue eyes.

How did I get so lucky…

Dean swallows the emotion down and turns to lift the bench out of the stone ring as Cas rolls out the sleeping bags and zips them together before crawling inside. Dean places a small log onto the fire to keep it going a little longer while they fall asleep, then eagerly joins Cas inside their joined sleeping bags.

He’s no sooner zipped the bag behind him when Cas is there, curling into his side. Dean wraps his arms around his ex-angel and presses a kiss to the top of his head as Cas nuzzles sleepily into Dean’s neck.

“This was a wonderful day, Dean,” Cas murmurs, warm breath against Dean’s ear causing goosebumps to race down his arms. “Thank you.”

“Anytime, sweetheart.”

The first thing Dean notices upon waking is the empty spot next to him, cold to the touch as he pats a hand over the place where Cas had been sleeping. A missing Cas would send him into either panic or resignation in earlier times, but the sight of the horizon lightening in muted pinks and purples tells him exactly where Cas went.

The second thing he notices is the smell of coffee, and rising on an elbow, he’s surprised to see the source of the smell — a coffee pot, set on a grate placed over the hot pile of embers in the fire pit. Dean takes a deep breath, inhaling the rich aroma of the coffee, and then softly chuckles at the four blue-speckled cups sitting in a row on the remaining bench.

Cas really thought of everything, didn’t he?

As he’s unzipping the bag to crawl out and fetch a couple of the cups, he notices the pile of clothing neatly folded at the bottom of Cas’ side of the sleeping bags and has to slap a hand over his mouth to keep from laughing out loud and waking Sam and Jack (and Miracle, curled up next to Jack), still sound asleep. Quietly separating the bags, he rolls one up with the clothes inside, tucks it under his arm, then pours coffee into two of the cups and heads to the part of the meadow where they picnicked the day before.

Only recent experience keeps him from fumbling the coffee or the sleeping bag, but he is no less stunned at the sight that greets him: Cas, completely naked, standing tall as the rays of the first sunrise of summer crest the horizon, striking him and setting his skin aglow. His arms are outstretched like he’s waiting to hug the sun as it rises, head tilted back and eyes closed, a beatific smile on his face. As the sun rises higher, Dean watches, mesmerized, as he draws his hands together in front of him as if to scoop in the sun’s rays, then presses them against his chest as he slowly lowers to his knees onto the meadow grass, chin dropping to his clasped hands.

For a moment, time once again stands still.

“Hello, Dean,” Cas’ voice, barely a whisper, floats over to Dean as if on a ray of light, and Dean is drawn forward, much as he had that first time in March, much as he had that morning in May after a wild night of passion; drawn to kneel behind Cas, placing the two cups beside him and draping the sleeping bag around them both.

“Heya, Cas.”

Cas leans back against him, head falling to Dean’s shoulder and eyes closed, his expression one of complete contentment. Cas inhales deeply through his nose and smiles.

“I see you found the coffee.”

Dean smiles, lips brushing against Cas’ temple. “I did. But how did you know I would come here and bring it to you?”

Cas leans forward and spins around, catching Dean by surprise when Cas all but climbs into his lap, wrapping his legs around Dean’s waist before reaching for the coffee cups, offering one to Dean. “You always find me.”

Dean takes the offered cup with a chuckle. “Good thing, too. I’m not sure how Sam or Jack would take seeing you strolling back into the camp buck naked.”

Cas shrugs, taking a sip of his coffee and humming his approval. “Jack would think nothing of it. However, you’re right — Sam might find it odd and perhaps even shocking.” Dean chuckles but then Cas looks up from his coffee, his bright blue eyes meeting Dean’s, and Dean’s breath catches; he’ll never get used to the intensity, the sheer amount of love shining there. “Happy Litha, Dean.”

Dean takes the coffee from Cas and sets both on the ground before grasping the sides of Cas’ face and kissing him; soft at first, then deeper as Cas opens for him. Breathlessly, Dean finally breaks the kiss and presses his forehead to Cas’.

“Happy Litha, Cas. I love you.”

“And I, you, Dean.”

[tkmedia]

Tokyo Olympics 2020: Luka Doncic, Rudy Gobert among notable international NBA players at Summer Games

Getty Images The opening ceremony of the 2020 Tokyo Olympics is set for Friday, and soon after it will be time to begin the men's basketball tournament. Always one of the most anticipated events of the summer Olympics, this year's edition will begin on Saturday, July 24 with the opening group stage game between Iran and the Czech Republic. Much of the focus, both here in the United States and around the globe, will be on Team USA. They are going for a fourth straight gold medal but could be in for a real challenge this time around. During their pre-Olympics exhibition schedule, they often looked disjointed and lost to both Nigeria and Australia. They finished those exhibition games with a 2-2 record. Bradley Beal (health and safety) and Kevin Love (calf) are no longer on the team and have been replaced by Keldon Johnson and JaVale McGee. Adding to questions about the roster, Khris Middleton, Jrue Holiday and Devin Booker will be arriving late and exhausted after their Finals appearances. Internal issues aren't the only reason that Team USA could be denied gold for the first time since 2004, however. While basketball has always been a global game, there's more elite talent around the world now than ever before. Just take Nigeria, for example. When they played Team USA in the 2012 Olympics, they lost, 156-73. Earlier this month, when the two teams met in an exhibition game, Nigeria beat Team USA, 90-87. Please check the opt-in box to acknowledge that you would like to subscribe. Thanks for signing up! Keep an eye on your inbox. Sorry! There was an error processing your subscription. As we head into the tournament, here's a look at all of the international NBA players who will be representing their countries in Tokyo. 

Argentina

Bolmaro hasn't played in the NBA yet, but we'll include him because he was the No. 23 overall pick in last year's draft, and could arrive in the league as soon as next season. If you're unfamiliar, he's a 6-foot-6 guard with a lot of flair to his game and has a chance to be one of the breakout stars of this summer. The veteran guard finally made his way to the NBA last season after starring overseas with Real Madrid. One of the most competitive and hard-working players around, Campazzo was inserted into the starting lineup during the playoffs after the Nuggets suffered a number of injuries and helped the team reach the second round.  If you were like most people and gave up on the Thunder last season when they started intentionally trying to lose every night, you might have missed Deck's arrival. He signed in April and ended up playing in 10 games, averaging 8.4 points, four rebounds and 2.4 assists. - Luis Scola -- N/AOK, cheating a bit again here because Scola doesn't play in the NBA anymore, but we have to show him some love. After a decade in the league, the now 41-year old forward is still going strong, and just a few years ago led Argentina to the gold medal at the Pan American Games. 

Australia

Baynes won a championship with the Spurs -- and fellow Australian Patty Mills -- in just his second season in the league, and has since built himself a nice career as a tough, reliable big man. Coming off a disappointing season with the Raptors, he should have extra motivation for this tournament.  The former No. 5 overall pick was once an extremely promising prospect, but it just hasn't worked out for him because of injuries. He only played six games this season due to a calf injury, and since entering the league in 2014, he's played 245 of a possible 574 games. Ingles has emerged in recent seasons as one of the most versatile forwards in the NBA, and a truly elite 3-point shooter. He's shot at least 39.1 percent from downtown for five straight seasons, and his career-high 45.1 percent mark this season was good for fifth in the league. Green was the No. 18 overall pick in the 2020 NBA Draft, but he didn't get much of an opportunity in his rookie season, which isn't all that surprising given former head coach Rick Carlisle's style. Green ended up playing 39 games and averaged 2.6 points and two rebounds.  - Patty Mills -- San Antonio SpursThe longtime Spurs guard has built a reputation as one of the most steady backup guards in the league. But when he puts on his country's jersey, he seems to reach a new level. Already one of the best Australian players ever, he'll try to add to his legacy this summer when he leads the Boomers in search of their first Olympic medal. Thybulle was born in Arizona, and has actually spent most of his life in America, but lived in Australia for many years as a child and has dual citizenship. Despite having played just two seasons in the NBA, he's already made his name as a terrific perimeter defender and was named to the All-Defensive Second Team this season. 

Czech Republic

A former second-round pick, Satoransky has become a pretty solid player with the Wizards and now the Bulls. Currently the only player from the Czech Republic in the NBA, he's led the country to their first Olympic appearance since becoming independent in 1993 and will be a flag bearer at the opening ceremony. 

France

It wasn't long ago that Batum's career seemed to be winding down. Injuries limited him to 22 games in 2019-20, and he eventually came to terms on a buyout with the Hornets. When he signed with the Clippers prior to this season, expectations weren't very high. But he surprised everyone by becoming a key part of their run to the Western Conference finals. After spending the last six-plus seasons with the Magic, Fournier was traded to the Celtics at the deadline. Unfortunately, he got COVID-19 shortly after arriving and never really made much of an impact. As he prepares for free agency, the Olympics will give him a chance to show teams just how much he's worth. The first few conversations in the French locker room between Batum and Gobert might have been a bit awkward after the Clippers came back from a 2-0 deficit against the Jazz in the playoffs. While the big man faces his fair share of criticism, he's one of the best defensive players in the league and a walking double-double.  Since being drafted late in the first round in 2016, Luwawu-Cabarrot has already played for four different teams, and at one point found himself out of the league. He kept working, however, and eventually earned a spot on the Nets. While their playoff run came up short, he proved he belongs in the NBA. Knicks fans had high hopes for the former No. 8 overall pick, but things haven't gone to plan. While he's shown promise as a perimeter defender, his offensive game hasn't been good enough. On the international level, however, he was instrumental in France's bronze medal finish at the 2019 FIBA World Cup, where they beat Team USA in the quarterfinals.

Germany

A former second-round pick, Bonga showed some flashes when he was first traded to the Wizards, but saw his playing time reduced this season as they made a run to the playoffs. He's set to be a restricted free agent this summer, and it will be interesting to see what his NBA future holds. A good showing in Tokyo could help him get a new contract.  - Mo Wagner -- Orlando MagicInterestingly enough, Wagner was traded to the Wizards from the Lakers along with Bonga. Now, they'll team up again for Germany. Like his former and current teammate, Wagner is facing an uncertain future in the league. When the number of teams you've played for (four) is higher than the number of seasons you've played (three) that's usually a bad sign. 

Iran

There are currently no Iranians in the NBA. 

Italy

The veteran forward signed up with the Hawks last summer in free agency, and it turned out to be a brilliant move for both team and player. Gallo got one last big payday, and the Hawks got an important player for what ended up being a surprise run to the Eastern Conference finals. Now, Gallinari will lead Italy in their first Olympic appearance since 2004. Mannion has spent most of his life in the United States, but he was born in Italy when his father was playing there professionally and has represented the country since his U-16 days. As for his NBA career, it hasn't been too noteworthy so far. He made the Warriors as a second-round pick but played limited minutes in just 30 games.  - Nico Melli -- Dallas MavericksAfter a successful career in Europe, Melli finally made his way to the NBA in 2019 when he signed with the Pelicans. Though ostensibly a floor-spacing big, he's struggled to shoot it from deep in his first two seasons and was traded to the Mavericks at the deadline. He's another player who could use a good showing in Tokyo ahead of restricted free agency. 

 Japan

Though still only 23 years old, Hachimura is already one of the best Japanese players of all time. The No. 9 overall pick in 2019, he was the first Japanese player ever drafted in the first round, and is also the only Japanese player to ever play in the playoffs. While he's struggled with injuries so far, he's also shown plenty of promise with the Wizards. Watanabe is probably best known for being the brave defender on Anthony Edwards' unbelievable dunk last season, but he should be known for being a trailblazer. When he made his NBA debut with the Grizzlies back in 2018, he became just the second Japanese player to ever play in the league. 

Nigeria

The only NBA player on this team who actually grew up in Nigeria, Achiuwa moved to the United States as a teenager and quickly became a high-level prospect. Last year, he went No. 20 overall in the draft to the Heat, and earned a spot in the rotation thanks in large part to his hustle and energy off the bench. A second-round pick back in 2018, Metu made his start in the league with the Spurs. However, he never really found a consistent role there and spent time in the G League before eventually getting waived. That wasn't the end of the road for him, though, as he eventually linked up with the Kings and closed the season with a number of encouraging performances. Some players spend their whole career searching for a ring; Nwora got his after just one season. While he only saw limited playing time as a rookie, Nwora and the Bucks took down the Suns in the NBA Finals earlier this week. Now, he's on his way to Tokyo to check off another milestone early in his career by representing his country in the Olympics. The No. 3 overall pick in the 2015 draft, Okafor was one of the early faces of "The Process" in Philadelphia. Unfortunately, his rookie season with the Sixers turned out to be his best, and he's bounced around with the Nets, Pelicans and Pistons in recent years. One of four Timberwolves players heading to Tokyo, Okogie was the No. 20 overall pick in 2018. He's impressed as a perimeter defender through the first three seasons of his career, but saw his playing time decrease this season in large part because of his struggles on the offensive end. Okpala was a second-round pick back in 2019, but since making the Heat roster he hasn't really done much of note. So far he's struggled to find any consistent playing time in a crowded frontcourt, and has bounced up and down from the G League. In 42 games he's scored 99 points. After a storied collegiate career, Oni was the No. 58 pick in the 2019 draft. As a result, he became the first Ivy League played drafted since 1995, and the first player from Yale drafted since 1987. He appeared in a career-high 54 games this season for the Jazz as they earned the best record in the Western Conference. After going undrafted, Vincent went the G League route and worked hard to improve his game. The effort paid off, as he was named G League Most Improved Player in 2020 and earned a call-up to the Heat. This season he broke into the rotation and averaged 4.8 points over 50 games. 

Spain

The younger Gasol joined the Lakers last offseason in search of another ring, but things didn't quite work out for him or the team. He'll have another chance next season, however, as they'll be one of the favorites if they can stay healthy. On the international level, Gasol is back at the Olympics after missing the games in 2016. - Pau Gasol -- N/AThe elder Gasol brother no longer plays in the NBA, but we have to give him a shoutout as he continues to lead the Spanish national team. This will be the fifth straight Olympics for Gasol, as he looks to add a fourth medal to his already extensive resume. The younger Hernangomez was the No. 15 overall pick back in 2016, and spent the first three-plus seasons of his career with the Nuggets before being traded to the Timberwolves. While he's shown flashes here and there, he hasn't really fulfilled the promise that led to him being a first-round pick. The elder Hernangomez made the All-Rookie First Team with the Knicks back in 2017, but so far has not been able to build on that initial success. He's since spent time with the Hornets and the Pelicans, never playing more than 58 games in a season. It will be interesting to see what happens next for him as he hits unrestricted free agency this summer. Once one of the most exciting prospects in Spanish history, Rubio has been playing with the national team since he was a teenager, and made his Olympics debut back in 2008. While he's never become a star, he's had a long and solid career in the NBA with the Timberwolves, Jazz and Suns. 

Slovenia

Cancar was originally drafted by the Nuggets in the second round in 2017 but didn't come over to the NBA until 2019. Since then, he's bounced between the Nuggets and the G League and has been unable to earn any consistent playing time. In two seasons he's appeared in 55 games. The young phenom is not only the best player in Slovenian history but is already one of the best players in the NBA after just three seasons with the Mavericks. At this rate, he's well on his way to being an all-time great. This summer, he'll lead Slovenia to their first Olympics since they became an independent country in 1991.  Read the full article

[blackkudos]

Al Green

Albert Leornes (Al) Greene (born April 13, 1946), often known as The Reverend Al Green, is an American singer, songwriter and record producer, best known for recording a series of soul hit singles in the early 1970s, including "Take Me to the River", "Tired of Being Alone", "I'm Still in Love with You", "Love and Happiness" and his signature song, "Let's Stay Together". Inducted to the Rock and Roll Hall of Fame in 1995, Green was referred to on the museum's site as being "one of the most gifted purveyors of soul music". He has also been referred to as "The Last of the Great Soul Singers". Green was included in the Rolling Stone list of the 100 Greatest Artists of All Time, ranking at No. 65.

Life and career

Early life

Al Green was born Albert Leornes Greene on April 13, 1946, in Forrest City, Arkansas. The sixth of ten children born to Cora Lee and Robert G. Greene, Jr., a sharecropper, Al began performing with his brothers in a group called the Greene Brothers at around the age of ten. The Greene family relocated to Grand Rapids, Michigan, in the late 1950s. Al was kicked out of the family home while in his teens, after his religiously devout father caught him listening to Jackie Wilson.

"I also listened to Mahalia Jackson, all the great gospel singers. But the most important music to me was those hip-shakin’ boys: Wilson Pickett and Elvis Presley. I just loved Elvis Presley. Whatever he got, I went out and bought."

In high school, Al formed a vocal group called Al Greene & the Creations. Two of the group's members, Curtis Rodgers and Palmer James, formed an independent label called Hot Line Music Journal. In 1968, having changed their name to Al Greene & the Soul Mates, they recorded the song "Back Up Train", releasing it on Hot Line Music. The song was a hit on the R&B charts. However, the group's subsequent follow-ups failed to chart, as did their debut album, Back Up Train. While performing with the Soul Mates, Green came into contact with Memphis record producer Willie Mitchell, who hired him in 1969 to be a vocalist for a Texas show with Mitchell's band. Following the performance, Mitchell asked Green to sign with his Hi Records label.

Early success

Having noted that Green had been trying to sing like Jackie Wilson, Sam Cooke, Wilson Pickett and James Brown, Mitchell became his vocal mentor, coaching him into finding his own voice. Before releasing his first album with Hi, Green removed the final "e" from his name. Subsequently, he released Green Is Blues, which was a moderate success. His follow-up album, Al Green Gets Next to You, featured the hit R&B cover of the Temptations' "I Can't Get Next to You", recorded in a slow blues-oriented version. The album also featured his first significant hit, "Tired of Being Alone", which sold half a million copies and was certified gold, becoming the first of seven consecutive gold singles Green would record in the next couple of years.

Green's next album, Let's Stay Together, solidified his place in soul music. The title track was his biggest hit to date, reaching number one on both the Billboard Hot 100 and R&B charts. The album became his first to be certified gold. His follow-up, I'm Still in Love with You went platinum with the help of the singles "Look What You Done for Me" and the title track, both of which went to the top ten on the Hot 100. His next album, Call Me, released in 1973, produced three top ten singles: "You Ought to Be with Me", "Call Me (Come Back Home)" and "Here I Am (Come and Take Me)". Green's album Livin' for You, released at the end of 1973, was his last album to be certified gold.

In addition to these hit singles, Green also had radio hits with songs such as "Love and Happiness", his cover of the Bee Gees' "How Can You Mend a Broken Heart", "Simply Beautiful", "What a Wonderful Thing Love Is" and "Take Me to the River", later covered successfully by new wave band Talking Heads and blues artist Syl Johnson. Green continued to record successful R&B hits in the next several years including "Livin' for You", "Let's Get Married", "Sha-La-La (Makes Me Happy)", "L-O-V-E (Love)" and "Full of Fire". By the time Green released the album, The Belle Album in 1977, however, Green's record sales had plummeted, partially due to Green's own personal issues during this time and his desire to become a minister. His last Hi Records album, Truth n' Time, was released in 1978 and failed to become a success. Two years later, he left Hi for Myrrh Records and recorded only gospel music for the next decade and a half.

Gospel recordings and return to secular music

Green's first gospel album, The Lord Will Make a Way, was released in 1980. The title song from the album would later win Green his first of eight Grammy Awards in the Best Soul Gospel Performance category. In 1982, Green co-starred with Patti LaBelle in the Broadway play, "Your Arms Too Short to Box with God". His 1985 gospel album, He Is the Light reunited Green with Willie Mitchell while his 1987 follow-up, Soul Survivor, featured the minor hit, "Everything's Gonna Be Alright", which reached number 22 on the R&B chart, his first top 40 R&B hit since "I Feel Good" in 1978.

Green returned to secular music in 1988 recording "Put a Little Love in Your Heart" with Annie Lennox. Featured on the soundtrack to the movie, Scrooged, the song became Green's first top 10 pop hit since 1974. Green had a hit in 1989 with "The Message is Love" with producer Arthur Baker. Two years later, he recorded the theme song to the short-lived show Good Sports. In 1993, he signed with RCA and with Baker again as producer, released the album, Don't Look Back. Green received his ninth Grammy award for his collaboration with Lyle Lovett for their duet of "Funny How Time Slips Away". Green's 1995 album, Your Heart's In Good Hands, was released around the time that Green was inducted to the Rock and Roll Hall of Fame. The one single released from the album, "Keep On Pushing Love", was described as "invoking the original, sparse sound of his [Green's] early classics."

In 2000, Green released his autobiography, Take Me to the River. Two years later, he earned the Grammy Lifetime Achievement Award and recorded a hit R&B duet with Ann Nesby on the song, "Put It On Paper". Green again reunited with Willie Mitchell in 2003 for the album, I Can't Stop. A year later, Green re-recorded his previous song, "Simply Beautiful", with Queen Latifah on the latter's album, The Dana Owens Album. In 2005, Green and Mitchell collaborated on Everything's OK. His 2008 album, Lay It Down, was produced by Ahmir "Questlove" Thompson and James Poyser. It became his first album to reach the top ten since the early 1970s. The album featured a minor R&B hit with the ballad, "Stay with Me (By the Sea)", featuring John Legend and also featuring duets with Anthony Hamilton and Corinne Bailey Rae. During an interview for promotion of the album, Green admitted that he would have liked to duet with Marvin Gaye: "In those days, people didn't sing together like they do now," he said. In 2009, Green recorded "People Get Ready" with Heather Headley on the album, Oh Happy Day: An All-Star Music Celebration. In 2010, Green performed "Let's Stay Together" on Later... with Jools Holland.

Personal life

Death of Mary Woodson White

On October 18, 1974, shortly after Al Green Explores Your Mind was released, Mary Woodson White, a girlfriend of Green's, assaulted him before committing suicide at his Memphis home. Although she was already married, White reportedly became upset when Green refused to marry her. At some point during the evening, White doused Green with a pan of boiling grits while he was bathing, causing severe burns on Green's back, stomach and arms. She then found his .38 and killed herself. In her purse, police found a note declaring her intentions and her reasons.

Turn to the ministry

Green cited the incident with White as a wake-up call to change his life. He became an ordained pastor of the Full Gospel Tabernacle in Memphis in 1976. Continuing to record R&B, Green saw his sales start to slip and drew mixed reviews from critics. In 1979, Green injured himself falling off the stage while performing in Cincinnati and interpreted this as a message from God. He then concentrated his energies towards pastoring his church and gospel singing. His first gospel album was The Lord Will Make a Way. From 1981 to 1989 Green recorded a series of gospel albums, garnering eight "soul gospel performance" Grammy Awards in that period. In 1985, he reunited with Willie Mitchell along with Angelo Earl for He Is the Light, his first album for A&M Records. In 1984, director Robert Mugge released a documentary film, Gospel According to Al Green, including interviews about his life and footage from his church.

Green preaches in Memphis, Tennessee near Graceland.

Marriage to Shirley Kyles

In June 1977, Green married Shirley Kyles. They had three daughters together, Alva, Rubi and Kora. The marriage lasted until January 1983. Shirley later alleged that Green had been subjecting her to domestic violence throughout their marriage.

Wikipedia

[quinnmorgendorffer]

I've just recently in the past few years gotten more into musical theater, so I have a lot to learn. I'm not a singer or anything, but I like to watch and listen. Also, I have to randomly ask something. Why the heck did " Glee" have Brian Stokes Mitchell on the show and not let him sing more? What a waste. Ha ha. What are some really underrated musicals?

That’s awesome! Nah man, you don’t have to be a singer to get into/like musical theater! We actually need more people to appreciate musical theater who don’t participate, honestly. Same with opera, but that’s another story I know no one here wants to get into lol.

Who knows, man? I mean, they had Victor Garber on and didn’t have him sing and fucking Cheyenne Jackson!!!! Even The Real O’Neals had Cheyenne sing!!!! And he was on one ep of that unlike being in several episodes like he was for glee.

Okay, so as I said, I’m a bit of an MT hipster. So I like a lot of weird shit lol. A not very detailed list is below, with some notes by yours truly lol. Sorry that this got so long omfg

Bat Boy - based on the Daily News articles, this chronichles the story of a bat boy found in a cave in West Virginia. He’s taken to the local vet, and while everyone in town just wants the doctor to kill him, the vet’s wife wants to take care of the teen, who she names Edgar, and teach him how to behave. The doctor kind of goes crazy and their daughter, Shelly, falls for Edgar. A lot of the parts in the show outside of the family are double casted, and it’s honestly hilarious and also makes me cry by the end, poking a lot of fun at “Christian Charity” (that’s the name of one of the songs that also gets a reprise) and the like. It’s extra loved by me for featuring the impeccable Kerry Butler (the original Penny in Hairspray, female lead in Xanadu, Catch Me If You Can...the ageless girl wonder)Reefer Madness - the Off-Broadway production opened the weekend of 9/11, which definitely effected its possible success. It’s, of course, based off the ridiculous propaganda film of the same name, though it takes it a bit farther and pokes fun at all of it and even more of the racist/sexist attitudes of the 1930s. While all/most of the others I’m talking about here only have CDs and maybe some bootlegs, this one has a movie version!!!! That actually is almost 100% like the stage version (at least based on what I saw). The movie features Kristen Bell as Mary Lane, the part she originated, and also features Alan Cumming and the forever under-appreciated Ana Gasteyer and Amy Spanger. Side Show - you can debate which version is better, but whether you prefer the original cast or the 2014 revival that changed some of the story to make it more accurate, it’s absolutely amazing. A musical based (loosely) off the true story of the conjoined Hilton twins who made a career of their oddity by working in freak shows, vaudeville, and even a few movies, though they were all critically panned. Features some of the best duets for female voices (most famously “Who Will Love Me As I Am?” and “I Will Never Leave You”). The original has Alice Ripley as one of the twins (Violet, and while I still think she screams a lot, she does a great job), and Norm Lewis as Jake. If you ever want to cry, just listen to his big song “You Should Be Loved” or the above duets. Or just read about the Hilton’s lives because it’s so depressing and the musical doesn’t even touch on that. I’m forever sad this never gets awards or the long runs it deserves. It should also be noted that Alice and her fellow twin, Emily Skinner (Daisy Hilton), were nominated together for the Tony.[title of show] - okay, this show is just...fucking........hilarious. “It’s a musical about two guys writing a musical about two guys writing a musical...” Just a lot of silly fun and also some great quotes, like “I’d rather be nine people’s favorite thing than a hundred people’s ninth favorite thing.” It also points out a lot of flaws in Broadway, like the lack of original musicals and how there are waaaaaaaay too many musicals based off movies lol. It’s a four person cast, all of whom are named after the people who originated the roles, and it manages to be just so funny and still inspirational and such a joy to listen to.Zanna, Don’t! - okay. so I get why most “oppressed group written as oppressors” stories are awful, like that whole “save our pearls” book or w/e that happened a few years back. But Zanna, Don’t was written by a gay man who just wanted to write some musicals with fun, catchy love songs for gay couples. So, in this world, being gay is the norm and straight people are the hated group. Zanna is an actual fairy (in high school) who matches up everyone in his town and never actually remembers to pair himself up with anyone. So when a straight A student and the quarterback of the football team fall in love...well, it finds a way to be cute, funny, and poignant all in one. Features Queer Eye “culture vulture” Jai Rodriguez in the title role and the show should get extra points for the line “what kind of world would this be if the football star wasn’t the lead in the musical??”In the Heights - not necessarily underrated so much as it’s just forgotten in Hamilton’s success. This tells the day in the life of people in Washington Heights. It also features a completely diverse cast and, imo, has some catchy songs that outdo some of Hamilton. If you don’t bawl while singing along to “Breathe” while stressing about failing at college/your dreams, what do you even do with your spare time? That used to be my most common activity.The Unauthorized Autobiography of Samantha Brown - Idk if I can truly say it’s underrated since it really hasn’t been on Broadway so it’s never had a chance to get known...plus I think it’s popular among actual theater performers, but not enough of musical fans know about this. A lot of theater kids probably know “Freedom” and “Run Away With Me”, as the duet is a great choice for two women and shows a ton of depth/vocal prowess, while the solo can show a very tender male voice, but the show is more than those songs or “The Proposal” or “The Girl Who Drove Away”. The story starts with Sam sitting in her car. She’s supposed to be driving to college, but she’s fantasizing about driving away. She conjures up her best friend, Kelly, in her mind, and Kelly convinces her to relive her senior year and figure out why she wants to leave. You eventually find out Kelly died that year, and along the way you learn about Sam’s college applications, her boyfriend, and how lost she felt all year, all while still trying to learn how to drive. It’s so moving, and, honestly, “Freedom” is still a jam and probably does deserve to be one of the most famous songs from the show. The show might also inspire you to run away so...watch out for that. The bootleg I have is what inspire my love for Melissa, quite literally, since I had stopped watching g/lee at the time. The Boy from Oz - one of the better done jukebox musicals, since it focuses on the writer of those songs, and also is the best role Hugh Jackman will ever have. I’m sure a lot of people on my dash are familiar with Chris’ version of “Not the Boy Next Door” on g/lee. If you like it, you should check out Hugh performing that at the Tony’s. Anyways, it tells the life story of Peter Allen, whose songwriting credits include the above song, “I Honestly Love You”, and “Don’t Cry Out Loud”. He met Judy Garland and, of course, then met and married her daughter, Liza Minelli. I will never praise Stephanie J. Block’s Liza enough, she is perf. And, again, Hugh is flawless, and he originated the part both in Australia (Peter Allen’s home country) and then on Broadway. Getting to see the original cast in this was one of the highlights of my life.

That’s it for now. I’d also suggest checking out some classics. I didn’t put it on the list since it’s not underrated, but the original cast of Sweeney Todd is the best thing you could ever listen to - Victor Garber in his prime and Angela Landsbury is the forever best interpretation of Mrs. Lovett, #notsorry Patti. The movie version directed by Tim Burton and starring Johnny Depp is truly a disgrace compared to the actual version which has a legal taped version available for your viewing pleasure! You can see why it’s performed in opera houses nowadays!!! Though the video sadly doesn’t  have the original Anthony (Victor Garber) and the Johanna is bad...not that I’ve heard a Johanna I truly like. Rodgers and Hammerstein should at least be somewhat known, though a lot of their stories are like...gross. But Sondheim is pretty damn solid -- and if you didn’t know, he wrote the lyrics for Gypsy and West Side Story. A lot of people seem to not know that, but like he was making some big strides long before Company was a hit. Which also deserves a listen

[the-re-farmer]

Morning... er... afternoon finds

Well, I did get some sleep last night! The kittens did tackle me, but I almost slept through it. I really, really have to watch myself, though. I leaned forward in bed this morning, and something moved. Turned out I had a kitten curled up right against my belly! My daughter, unfortunately, did not get any sleep at all last night. Big Rig would not leave her alone! So she was up and about early…

[ynsespoir]

Hawaiian Turkey Burgers

These delicious Hawaiian Turkey Burgers are packed with tons of flavor, made with a healthy homemade teriyaki sauce and topped with fresh grilled pineapple!

You guys I have the ultimate summer recipe for you!  These Hawaiian turkey burgers are loaded with all your favorite flavors and are super easy to make!  We’re talking a juicy, delicious burger made with a sweet and tangy teriyaki sauce, fresh cilantro, chopped onions and topped with grilled pineapple and red onion!

And just because we’re talking “burgers” here doesn’t mean these are unhealthy, quite the opposite actually.  These Hawaiian burgers are made with lean ground turkey and don’t require any breadcrumbs or eggs!  I’ve also added shredded zucchini to these burgers which not only adds some hidden nutrition, but it also acts as a binder to hold these turkey burgers together and keeps them nice and moist.  You can enjoy these burgers on a whole wheat bun or even wrapped in lettuce to keep them lower in carbs

INGREDIENTS YOU’LL NEED

Ground turkey – I chose lean ground turkey for this burger, but you could also use ground chicken or even beef for the same great taste

Teriyaki sauce – this homemade sauce is one of my FAVORITES and is made with simple, fresh ingredients like soy sauce, garlic, pineapple juice, fresh ginger and honey!  If you don’t feel like making your own sauce, feel free to use your favorite bottle of teriyaki.  Make sure to reserve a little teriyaki sauce to drizzle over the burgers before serving!

Onion – I used a chopped red onion, but you could chop a white onion or even use green onions in the burger mixture.  I also sliced onion rings as well to top the burger when serving.

Zucchini – yes there are hidden veggies!  Not only does shredded zucchini act as a nice binder to keep the turkey burgers together, but it also keeps them nice and moist!  Just make sure to really squeeze all the water out so that the burgers don’t get watered down.

Fresh ginger -fresh is always BEST in my opinion, but if all you have is ground ginger, you can easily substitute 1/4 teaspoon ground ginger for 1 teaspoon fresh ginger.  I highly recommend using fresh though if possible!

Fresh cilantro – not everyone loves cilantro, but I think it just adds such a fresh, delicious flavor to the burgers.  Fresh basil would taste great as well.

Pineapple – if you haven’t tried grilled pineapple, you are seriously missing out!  There is just something about grilled fruit that brings out the most flavor and topping this burger with fresh grilled pineapple is a a must!

HOW TO MAKE HAWAIIAN TURKEY BURGERS

These turkey burgers are super easy to make!  All you need to do is combine all the ingredients (ground turkey, teriyaki sauce, shredded zucchini, onion, ginger, cilantro and salt/pepper) in a large bowl and shape into round patties.  Make sure you don’t over-mix the turkey mixture because your burgers will become tough.  I also like to get my hands a little damp when forming the burgers so that the turkey mixture doesn’t stick.  Full disclosure, as I said before, this burger recipe uses no breadcrumbs or eggs so the patties may seem like they don’t hold together too well, but I promise once you place them on the grill they’ll form nice burgers!  If you prefer using eggs and breadcrumbs in your patties, simply add 1 egg and 1/4 cup of breadcrumbs to this mixture to hold them together better.

You can either use a grill pan, skillet or grill to make these burgers, and cook the patties about 5 to 6 minutes on each side, making sure the internal temp is 165º before serving.  You can also throw the pineapple rings on the grill or skillet as well and cook those about 3 minutes per side.  The flavor is INSANE!  I also suggest toasting the buns on the grill as well.  This recipe makes 4 burgers so make sure to double the ingredients if you’re wanting more.

HOW TO ASSEMBLE THE TURKEY BURGERS

This is the fun part!  I like to layer my burgers with lettuce first, then the turkey patty, a grilled pineapple slice, and red onion rings.  Then drizzle the whole thing with extra teriyaki sauce (this is a must!) and top with a bun.  You could also add fresh avocado slices, extra cilantro, a slice of cheese (I like using Havarti or pepper jack cheese with this!) and even some tangy mayo would taste great too.  This is completely up to you so make this burger to your liking!

I used whole wheat buns for these burgers, but if you wanted to cut out the bread, feel free to go bunless and use lettuce leaves or enjoy these burgers on a salad!  They heat up really well too so they’re great for meal prep!

WHAT TO SERVE WITH HAWAIIAN TURKEY BURGERS

Fresh Pineapple Salsa

Sweet and Spicy Sweet Potato Fries

Pineapple Cauliflower Rice

Air Fryer Brussels Sprouts

Coconut Lime Cilantro Quinoa

Hope you all enjoy these delicious Hawaiian turkey burgers and if you love them as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!  I love seeing all your delicious recreations!

RECIPE

Hawaiian Turkey Burgers

These delicious Hawaiian Turkey Burgers are packed with tons of flavor, made with a healthy homemade teriyaki sauce and topped with fresh grilled pineapple!

Yield: 4 Servings

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Print Recipe

Ingredients

For the burgers:

1 lb 94% lean ground turkey

2 Tbsp teriyaki sauce + extra for drizzling

1/2 cup shredded zucchini, water squeezed out

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

1 tsp fresh grated ginger

Salt and pepper, to taste

4 whole wheat buns (or lettuce cups)

Toppings:

4 grilled pineapple rings

Red onion, sliced into rings

Leafy lettuce

Extra teriyaki sauce

Instructions

In a large bowl, combine ground turkey, teriyaki sauce, shredded zucchini, onion, cilantro, ginger, and salt/pepper, being careful not to over-mix (this could make the burgers tough).  Shape mixture into 4 round burger patties.

Preheat grill or grill pan on medium-high heat and lightly oil with nonstick spray.  Cook the burgers about 5 to 6 minutes per side, until completely cooked and no longer pink.  The internal temp should read 165 degrees F.  You can also brush the burgers with the reserved teriyaki sauce as they cook!

While the burgers are cooking, you can also grill the pineapple rings, about 3 minutes per side.

To assemble the burgers, place lettuce on the bottom half of a bun, top with a turkey burger, a grilled pineapple ring, followed by red onion.  Drizzle with a little teriyaki sauce and add the top bun.  Serve and enjoy!

Notes

*Turkey burgers can be stored in an airtight container for up to 5 days in the refrigerator or you can freeze them for up to 3 months.

Nutrition Facts:

Serving Size: 1 burger

Calories: 340

Sugar: 8.1 g

Sodium: 638.4 mg

Fat: 8.6 g

Saturated Fat: 1.7 g

Carbohydrates: 29.2 g

Fiber: 3.9 g

Protein: 28.5 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

The post Hawaiian Turkey Burgers appeared first on Eat Yourself Skinny.

from Eat Yourself Skinny https://ift.tt/2Wdvw1B via IFTTT Hawaiian Turkey Burgers Eat Yourself Skinny, IFTTT from topofbestone https://ift.tt/2W9O8PZ via IFTTT

[gudfinds-game-changers]

items and shops

gudfinds A:witch hazel toner, rosewater , B:tomato toner, magic lip gloss, gentle cleanser https://shopee.ph/hankleinbeautyph

king shop

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lucky star collapsible straw antibacterial mold and mildew mat refrigerator

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[abramsbooks]

RECIPE: Purple onion rings—with Action’s special sauce! (from F*ck, That’s Delicious by Action Bronson)

Onions make you cry like a baby.

Serves 6 to 8

The best part about onion rings is you can pile them up when you serve them. I use red onions because they have a little more zip to them. You could dip the rings in a coat of flour first before you dunk them in the batter for a puffier, more tempura-like crust, but in my taste testing the thinner rings are lighter and superior and stay crispy once they’ve started to cool off, like a kicked-up version of Funyuns. A rule of thumb: You can feed about two people with a really big onion.

2 cups (250 g) all-purpose flour

1½ teaspoons salt

½ heaping teaspoon freshly ground black pepper

Tapatío or another red hot sauce

2½ cups (600 ml) cold

seltzer or sparkling water

2 quarts (2 L) vegetable oil

3 to 4 large purple onions, peeled

My Special Sauce (below), for saucing

Whisk together the flour, salt, and black pepper in a large bowl. This has to be mad peppery. I just grind until the top looks like black snow.

Now hit it with about 3 tablespoons of hot sauce, then whisk in that seltzer. (You don’t want to add flat water, because the bubbles make the batter airier and crispier.) Whisk until you have no lumps and it looks like a pancake-ish batter—when you move the whisk through the batter, you should see ribbons. Whisk in a little more hot sauce until the batter is a nice light pink, like the color of Russian dressing. You won’t taste the heat so much, but the rings will fry up a nice golden brown.

Put the batter in the refrigerator for 15 minutes to let it settle a little bit, then line a baking sheet or a plate with paper towels.

Fill a Dutch oven or stockpot with the oil just a little more than halfway up the sides of the pot. Heat the oil over high heat until the oil begins to shimmer. It should be around 400°F (205°C) if you have a thermometer, but otherwise you can tell when it is ready because of the shimmer.

While the oil heats, cut the onions into ½-inch- (12-mm-) thick slices, making sure to separate the rings. It’s better to make them a little bigger than a little smaller.

When the oil is hot, dip a few of the rings in the batter with tongs, flipping them once or twice so that they’re fully covered. Shake off the excess and then add them to the hot oil just 2 to 3 at a time so they have lots of room to swim.

Flip them with a clean fork when they just begin to turn brown—this should only take a minute or two. Let them cook for another minute or two, until the other side is golden brown, then remove to the paper towels.

Repeat, adjusting the heat of your oil as necessary. Don’t let it get too hot or too cool. But since you’re only making a few at a time, you’re good either way.

Serve these piled high with a side of Special Sauce. Obviously, the cook should keep the Special Sauce nearby the stove and just eat these as they’re ready.

RECIPE: My Special Sauce

I learned to make My Special Sauce about a decade ago at this Frenchie-type place on Chrystie Street on the Lower East Side, where I worked for like two weeks. I was the garde manger, which meant I was the one making salads and sauces and cold dishes and other small little shit. The head chef was amazing—it was a Frenchie vegetarian type of place, whole ingredients and organic, right about when I first started hearing about organic. But the owner—I didn’t like her and she didn’t like me, and she fired me. Even so, I learned four things from that chef that I’ll always keep with me. Number one is this herb and mayonnaise sauce, something he said he learned from his old head chef in Provence or some shit like that. He also made these chicken thighs where he cooked them skin-side down in a pan, letting them brown and brown and brown in their own fat, and then you eat those with this sauce. He taught me how to make real triple-fried fries, which also went with this sauce, and finally how to make cassoulet, which I also love.

Here we go, we’re gonna zap.

Makes 2½ cups (600 ml)

The actual making of the Special Sauce is fast and simple—you just zap it all in a blender—but it is phenomenal. These flavors are perfect together, which is why the Special Sauce is also now my universal sauce, meaning it goes on everything: chicken sandwiches, roast beets, smoked lamb, French fries, and the Purple Onion Rings above—that’s the combination I used to serve as a bar special. I often use twice as many garlics—I love that burn. I will say that the French chef used Hellmann’s, but when I first started making it I used Admiration, which is a little shittier, meaning it’s the cheaper brand you get at the restaurant supply store. And for some reason, in this, it tasted better.

5 large cloves garlic, roughly chopped

2 cups (480 ml) mayonnaise

2 tablespoons drained capers in brine

1½  tablespoons caper brine

Juice of 1 medium lemon (2 to 3 tablespoons)

1 cup (32 g) loosely packed, roughly chopped parsley, tough stems removed

1 cup (24 g) loosely packed, roughly chopped dill, tough stems removed

Freshly ground black pepper

Combine the garlic, mayonnaise, capers, brine, and lemon juice in a blender or food processor. Zap to roughly blend.

Add the herbs to the bowl with the rest of the ingredients. Zap for a second or two.

Now add ludicrous amounts of black pepper and zap it all until it’s all totally smooth and creamy, pausing occasionally to wipe down the sides of the bowl with a spatula so that you get it all in there. The end result should be somewhere between a dressing and a dip.

Taste for salt, adding more capers or caper brine if needed, or pepper or lemon juice, etc.

That’s it. This will keep in the refrigerator for 4 to 5 days.

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Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!

For more information, click here.

[bestofrepices]

Grilled Peach and Watermelon Burrata Salad

Although burrata—a fresh cheese made with mozzarella and cream—is undeniably the star of this light summer salad, the juicy grilled peaches and refreshing watermelon are pretty hard to resist.

This salad also happens to be gorgeous, and it comes together fast. The perfect light summer meal! You can add grilled chicken or shrimp if you want more protein.

This recipe is a sneak peak from my upcoming cookbook, Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More.

Although burrata can be a splurge in calories, I always look for a way to work it into my life. Because I’m obsessed with it!! Pairing it with grilled summer fruit and a balsamic glaze is my solution to make it work. This recipe is so perfect with summer peaches in season right now. If you can’t find burrata, fresh mozzarella can be used in it’s place. If you prefer to serve this as a side dish, you can use less cheese and add more protein. Grilled chicken, shrimp or tuna would be perfect!

Skinnytaste One and Done is organized by vessels that include everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. With 140 healthy, family-friendly recipes, 120 full-color photos taken by Eva Kolenko for every recipe, Skinnytaste One and Done will be a weeknight game changer!

Each recipe includes nutritional information—from registered dietitian Heather K Jones—that will help you take steps toward your weight and health goals. Many dishes are gluten-free, and dairy-free, and these are called out with helpful icons. If you don’t have an air fryer or pressure cooker, no worries! I have included directions for stove and oven methods as well.

If you’re on Weight Watchers, all recipes in the cookbook will be listed here with updated Freestyle Smart Points.

I know so many of you love my one pot dinners (hello easy clean-up!). So I am thrilled to have an entire cookbook filled with 140 one pan, pot, skillet, Instant Pot, slow cooker, air fryer, etc no-fuss family dinners. Including Skillet Chicken Pot Pie, Summer Veggie Zucchini Noodles with Burrata, Carne Asada Fries, Instant Pot Arroz Con Pollo, American-Style Cheesy Beef Goulash and Macaroni and so much more.

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The book will officially be on sale October 9, 2018, but you can pre-order NOW! AND for the first time, I’m offering an exclusive early look at these four recipes from the book – including two never-before-seen air fryer recipes — to anyone who pre-orders:

Glazed Korean BBQ Chicken Wings

Spicy Fried Chicken Sandwiches

Grilled Calamari with Mediterranean Chickpea Salad

Dad’s Czech Meat Patties with Potatoes and Cucumber Salad

Once you pre-order the book, follow the instructions on this page, to download the recipes and start cooking instantly!

Pre-order from these online sellers:

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Grilled Peach and Watermelon Burrata Salad

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Although burrata—a fresh cheese made with mozzarella and cream—is undeniably the star of this light summer salad, the juicy grilled peaches and refreshing watermelon are pretty hard to resist.

4 peaches, cut into 1⁄2-inch-thick wedges

Olive oil spray, I like my Misto or Bertolli

4 small balls burrata cheese, 1 pound total

4 cups cubed seedless watermelon

1 ⁄2 cup loosely packed watercress

2 tablespoons balsamic glaze, I like DeLallo

Preheat a grill pan over medium-high heat (or preheat a grill to medium-high).

Spray the peaches with oil, then grill them cut sides down, just long enough to make marks, about 2 minutes per side.

To serve, place a ball of burrata in the center of each of 4 plates and arrange the grilled peaches, watermelon cubes, and watercress around it.

Drizzle everything with the balsamic glaze.

Serving: 1salad, Calories: 408kcal, Carbohydrates: 31g, Protein: 23g, Fat: 25g, Saturated Fat: 16.5g, Cholesterol: 81mg, Sodium: 348mg, Fiber: 3g, Sugar: 27g

Blue Smart Points: 12

Green Smart Points: 12

Purple Smart Points: 12

Points +: 12

Keywords: burrata salad, Grilled Peach and Watermelon Burrata Salad, grilled peach salad, grilled watermelon salad

posted July 2, 2018 by Gina

The post Grilled Peach and Watermelon Burrata Salad appeared first on All Repices.

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[nestortoyus]

Onion Hamburger Patties

Who can resist a delicious, juicy hamburger during cookout season? These hamburger patties hold their moisture with the dehydrated onions in the patties, locking in the juices that would normally run off during cooking. A slight hint of heat from the crushed red pepper and cayenne gives it just the right amount of flavor to compliment any topping you choose.

Print

Onion Hamburger Patties

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 Burgers

Calories 209kcal

Ingredients

2 lb 90% lean ground beef

¾ tsp salt

1 tsp pepper freshly ground

1 ½ tbsp dehydrated onion

2 ½ tsp crushed red pepper

1 tbs granulated garlic

1 tsp cayenne pepper

Instructions

Add all ingredients in bowl and mix well.  

Let sit in refrigerator overnight for full flavor of seasonings to incorporate into the meat (optional).  

Portion into 4 ounce patties.  Cook on grill or in grill pan, and enjoy with your favorite toppings.

Notes

This recipe freezes well for up to 4 months. Simply make individual patties and pull the day you plan to prepare for a quick and easy meal!

While most hamburger recipes recommend 80-85% lean ground beef because this will add flavor and moisture, I chose a leaner ground beef because the seasonings and  dehydrated onion compensate for the leaner beef.  I prefer to try to make my recipes on the healthier side when possible without sacrificing the flavor of the food.  In this instance the leaner beef helps reduce the fat and calories in the hamburger patties.  

Nutrition

Serving: 4oz | Calories: 209kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 304mg | Potassium: 407mg | Vitamin A: 5.6% | Vitamin C: 1.1% | Calcium: 1.8% | Iron: 15.2%

Recommended Pairings:

While this onion hamburger patty is great as is, we highly recommend trying it with our Cajun seasoning sprinkled on the patty right before grilling. Top with a slice of sharp cheddar cheese and an over easy egg for a delicious and filling cheeseburger that everyone will be raving about!

source https://wickedhandy.net/onion-hamburger-patties/ source https://wickedhandy1.tumblr.com/post/184203982495

[wickedhandy1]

Onion Hamburger Patties

Who can resist a delicious, juicy hamburger during cookout season? These hamburger patties hold their moisture with the dehydrated onions in the patties, locking in the juices that would normally run off during cooking. A slight hint of heat from the crushed red pepper and cayenne gives it just the right amount of flavor to compliment any topping you choose.

Print

Onion Hamburger Patties

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 Burgers

Calories 209kcal

Ingredients

2 lb 90% lean ground beef

3/4 tsp salt

1 tsp pepper freshly ground

1 1/2 tbsp dehydrated onion

2 1/2 tsp crushed red pepper

1 tbs granulated garlic

1 tsp cayenne pepper

Instructions

Add all ingredients in bowl and mix well.  

Let sit in refrigerator overnight for full flavor of seasonings to incorporate into the meat (optional).  

Portion into 4 ounce patties.  Cook on grill or in grill pan, and enjoy with your favorite toppings.

Notes

This recipe freezes well for up to 4 months. Simply make individual patties and pull the day you plan to prepare for a quick and easy meal!

While most hamburger recipes recommend 80-85% lean ground beef because this will add flavor and moisture, I chose a leaner ground beef because the seasonings and  dehydrated onion compensate for the leaner beef.  I prefer to try to make my recipes on the healthier side when possible without sacrificing the flavor of the food.  In this instance the leaner beef helps reduce the fat and calories in the hamburger patties.  

Nutrition

Serving: 4oz | Calories: 209kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 304mg | Potassium: 407mg | Vitamin A: 5.6% | Vitamin C: 1.1% | Calcium: 1.8% | Iron: 15.2%

Recommended Pairings:

While this onion hamburger patty is great as is, we highly recommend trying it with our Cajun seasoning sprinkled on the patty right before grilling. Top with a slice of sharp cheddar cheese and an over easy egg for a delicious and filling cheeseburger that everyone will be raving about!

source https://wickedhandy.net/onion-hamburger-patties/