Archive for the ‘Language and food’ Category

Social value

December 1, 2025

🐇 🐇 🐇 rabbit rabbit rabbit to inaugurate the month of December and to begin a new work week

Another lesson from a visit a little while back from an old friend and colleague in linguistics in which three meals (deliveries from local restaurants) were a stand-out feature. I quietly insisted on doing the ordering, so as to offer my guest an array of pleasant surprises. I have since realized that what I was doing was displaying an ability of social value; in earlier years, I would have cooked the meals (I was genuinely good at that), but I’m long past being able to cook, and now (for complex reasons) I’m also unable to take guests out to dinner — but I can still play the role of host, by foraging takeout skillfully.

In a similar vein, though I can’t cook, I can produce new meals in my kitchen, using takeout, household staples, and a microwave [I realize this sounds like the description of a MacGyver episode, with our hero, oh, escaping from a prison using only leftover lasagna, plastic cutlery, and a thimble]; I can still play the role of cook, through my skill at assembling new dishes. As a boast: I Am the Great Assembler. (Totally over-the-top theme music here: Freddy Mercury singing “The Great Pretender”, in this YouTube video.)

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Thanksgiving music

November 30, 2025

🐅 🐅 🐅 tiger tiger tiger for the outgoing month of November; and 🎄 for the first Sunday in Advent, so the beginning of the religious Christmas season — focused on the Christ child — that ends on Epiphany, January 6th; and 🏴󠁧󠁢󠁳󠁣󠁴󠁿 St. Andrew’s Day, 11/30, the national day of Scotland, so break out the thistles; meanwhile, 🦃 the follow-up to (US) Thanksgiving continues, on what I like to think of as Black Sunday (in the Long Black Weekend: “She walks these days in a long black veil”)

At my house, the adventures in leftover Thanksgiving food — originally, soy sauce and black vinegar roasted chicken (10-12 pieces, mostly thigh meat) on a bed of japchae (crunchy veg on Korean glass noodles, thin noodles made from sweet potato starch) — continues; the chicken has come to an end, but the japchae made the base for a fantastic herbal soup that has so far provided two meals and will give me two more. All of this done with takeout, household staples, and a microwave. I do not cook — that’s long gone — but I am a demon assembler.

Like modern American Christmas, modern American Thanksgiving is an event celebrated with food, companionable gatherings, and pageantry, but Christmas also has tons of music, in a variety of genres. Which Thanksgiving largely lacks. A fact that led Laura Whitton Bonnett to post on Facebook on the day itself:

We were trying to find Thanksgiving music to enjoy during cooking.

LWB then offered a few suggestions for appropriate Thanksgiving music, taking the search into two genres; and I ventured into two more. Suggestions that are no longer of much use this year, so save this posting for next November.

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Red, red wine

November 27, 2025

From the annals of eccentric wine naming, the remarkable

Vampire® Coffin & Cape Red Wine Trilogy

from Vampire Vineyards.

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Yesterday’s found poetry

November 22, 2025

Yesterday, a news story (from an Ohio site) with this summary of its subject, Madelyn Varela:

Ohio’s viral lesbian cheesemonger

This builds in sound from its onset to its cheesemonger climax, which was something of a surprise (just on likelihood, I was expecting goatfarmer); and its content comes across like a series of random pings: Ohio; then a lot of followers (viral here means, roughly ‘widely circulated, with many followers’); then, whoa, a dyke; and, who would have guessed, a seller of cheese (in a word, a cheesemonger). A lovely bit of found poetry.

So, of course, I gilded it.

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A gyro bowl from Nick the Greek

November 20, 2025

Another chapter in foraging for food by restaurant delivery. I had a desire for some gyros, an old favorite in the wide world of demotic cuisines, in this case Greek: from Merriam-Webster online (considerably amended):

noun gyro (plural gyros): /jíro/ [North American] a sandwich especially of lamb and beef [roasted on a spit and sliced], tomato, onion, and yogurt sauce [tzatziki] on pita bread [AZ: the name comes originally from Greek, but has been thoroughly Anglicized, so that the phonology and morphology of the Greek name are no longer relevant to the American name]

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Koi Palace takeout

November 18, 2025

Today’s food adventure was to satisfy a yen for Chinese dumplings, at which point I discovered Koi Palace, which is apparently a local dim sum institution, with restaurants in Daly City, Dublin, Milpitas, and Cupertino, plus a takeout site in Redwood City, only a couple of miles from my house. You get to the takeout site via DoorDash on-line, and then pick up your order or (if you are me) have it delivered by DoorDash.

(I have a local wild-favorite dim sum restaurant, Tai Pan in Palo Alto (with previous mentions on this blog), but its dinner service times are uncongenial to my current daily schedule (though they do now deliver by DoorDash), so I thought I’d try something new.)

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Yummy grub from around the planet

November 12, 2025

In full:

Thanks for all the good conversation and yummy grub from around the planet

My first report on a two-day visit from my old friend Ellen Kaisse, who flew in from Seattle to San Jose. Intended as help in my preparing to move to an assisted living facility — and we got some of that in — but for me it became mostly a wonderful time talking about our lives these days and trying to recover accurate memories of our pasts (so that there will be at least one more posting about the fragility and pliability of memory) — a vacation from my anxieties and sorrows, punctuated by three breaks for food (two lunches and one dinner), carefully chosen to be favorites of mine — I am now an experienced browser of restaurants for home delivery — that I was pretty sure Ellen had never had before and would also fit her dietary constraints (she doesn’t eat mammals).

This is the food report.

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Two Bizarros

November 7, 2025

Yesterday’s Wayno/ Piraro Bizarro:


(#1) The coupled life, with cook and diner; cooks — I was  the diner and helper in Ann’s and my life, the cook in Jacques’s and my life, and I can say that the cook is often anxious about pleasing their audience, the diner (if you’re puzzled by the odd symbols in the cartoon — Wayno says there are 3 in this strip — see this Page)

Now, highlights of an exchange between Wayno and me that starts out being about this cartoon.

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Medicine days 2

November 1, 2025

🐇 🐇 🐇 rabbit rabbit rabbit to inaugurate November; it’s a beautiful bright fall day here in Palo Alto, the day after the costumes and candy of Halloween, and also The Day of the Dead, to honor those who have died before us

This posting is a continuation of yesterday’s “Medicine Day”, a list — an alarming inventory — of the medically significant conditions of my life, very roughly in chronological order. I admitted that the list was surely incomplete, and in fact I was driven to get up in the middle of the night to construct a second list, almost as big as the first.

But I will hold that recital of afflictions off for a bit, to entertain you with a note on one of my grand-child Opal’s favorite Halloween candies and one on yellow-orange marigolds for Mexican remembrances of the beloved dead.

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Moments of love and joy

October 26, 2025

In Vienne en Isère 4 — “The food train rolls on”, earlier today, the train, having moved from Vienne to Texas, drew into the Neiman Marcus station at Dallas. Now, in Vienne en Isère 5, the train goes from Texas to Colorado and Montana. It is, once again, the La Marjolaine train, now on Benita Bendon Campbell’s tracks. Three comments in e-mail today from Bonnie:


— 1 A little French folk song, “ En passant par la Lorraine” — a veiled reference to Joan of Arc’s life and legends — concludes

puisque le fils du roi m’aime… Il m’a donné comme étrenne … un bouquet de marjolaine
s’il m’épouse, je serai reine… s’ll me quitte, je perds ma peine…

 Rough translation:

‘Since the king’s son is in love with me, he gave me a Christmas present of a bouquet of marjoram
If he weds me, I’ll be the Queen — if not, l’ll have wasted my time.’

So marjolaine may be a metaphor for great love and its risks. Point did create the recipe as a surprise for his beloved wife Mado (we did meet her!). Though it might mean ‘Hope you love this cake. If you don’t, so what?’

— 2 Ten years ago, I gave a little lecture to my French Club (le Club Sévigné) about Point and His Restaurant; I know a master pastry chef in Denver who made a Marjolaine for our traditional post-meeting tea party. Everyone was pleased.


La Marjolaine for le Club Sévigné, before being cut into slices

— 3 One evening at Mountain Sky Guest Ranch (in Emigrant MT), where I spent many riding vacations in happier days, Pam, the spectacular pastry chef there, made a Marjolaine for a dessert. I waxed eloquent about its history to my table mates. The dining manager overheard my disquisition, called the entire serving staff to come on over to my table, and asked me to tell them ALL about it. Darling kids. Not many moments I’d like to relive, but that’s one.