Thursday, July 7, 2011
My e-mail I just sent to the White House:
Thursday, June 23, 2011
A poem written 17 years ago to commemorate a friend's passing
He was. That is true- But now we are, and that is the important thing. And were not for him being- Then this verse of tense would be but an exercise of our mind. We are. And I am sure he would say- This tense is good. For we learn through recall- like children- the lesson he was- And we live presently this moment alone, a brief celebration of our life, of him. Lee C. Block |
Saturday, June 18, 2011






A thought dump for a June 18, 2011
Life.
We are so smug in our attempts to control and dominate -- and in our petty attempts @ divinity -- we alter the very genetic fabric of living flora and fauna (and ourselves) with little regard for long term ecological and biological consequences.
And we even have the audacity to think it okay for humanity to manipulate the minutest of sub-atomic particles to attempting to affect the very nature of other celestial bodies as moons, comets and meteors, and other planets. That this is our right, because, after all we are human, aren't we?
And if we manage to somehow move beyond our planet before we destroy it entirely, as encouraged by Stephen W. Hawking, will we destroy everything else in our path as well?
Thursday, June 16, 2011
To be a Sexagenarian
On May 18, I turned 60.
The Madness
As a US Senator you don't have to resign because you solicited sex from whores from the Senate floor, all the while espousing "Family Values," and promoting and voting for venal anti-Gay, anti-women, anti-poor and anti-immigrant legislation. [David Vitter]
Lee's Surprisingly Good English Pea and Zucchini Soup with Tarragon and Drizzled Black Truffle Oil
(Background -- I get a weekly CSA box, so have to do the Iron Chef thing when I get a mess of weird stuff in the fridge. This recipe is based on a couple of recipes I found on the internet -- one recipe in particular called for peas, zucchini and bacon. Given that I haven't eaten meat in 40 years, I passed on the bacon.)
Part 1: Puree
Olive Oil
1 medium onion chopped
1 medium bulb spring garlic minced
1 cup of celery chopped
2 medium zucchini sliced
2 cups shelled fresh English peas (takes a while to do the shelling -- maybe you can hire someone to do the work -- but there is a Zen to doing the shelling)
4 cups veggie stock
Salt Pepper
Optional: I did not add it, I bet a little white wine added would go well with this puree
Heat olive oil in soup pot. Once hot add and saute onion and spring garlic in olive oil. Stir occasionally on low/medium heat. When soft, add celery, saute and stir a few more minutes, then add zucchini and fresh peas. When everything is sauteed, add the veggie broth, bring to a boil. Salt and pepper to taste. Then turn off heat.
Puree. I use a food processing stick as it's real easy to puree everything without making a big mess. Otherwise, puree in batches in a blender and return to the pot when completed.
Part 2: Add in
A little oil oil
3 small zucchini thinly sliced
tarragon dried or fresh (add based on your taste of tarragon -- start small though as tarragon can be a pretty pungent herb)
Black Truffle infused olive oil
Optional: Again I did not add it, I bet a little white wine in the saute zucchini would add flavor
Heat the oil in a frying pan. Add the zucchini, add tarragon to taste. Drizzle in a little Black Truffle infused olive oil. When soft add to the puree.
If needed, drizzle in a little more Black Truffle infused olive oil.
Have fun....