Leon Remembered

This post should have been written and posted on 03 September but I was lazy and worried about a doctor’s visit to pay attention….

This is the 80th anniversary of the 4th International…..this will mean very little to most people but as a student of political history I feel that he, Leon Trotsky, needs to be remembered….if not for his life then for is contribution to political discourse.

…the 80th anniversary of the founding congress of the Fourth International, held on September 3, 1938. The establishment of the Fourth International, under the leadership of Leon Trotsky, was an event of great historical significance and contemporary relevance. During the next three months, the World Socialist Web Site will be celebrating this anniversary with a series of publications and events explaining the significance of the Fourth International.


On September 3, 1938, the Fourth International held its founding congress in a suburb of Paris. The conference agenda allowed for only one day of official proceedings, owing to—according to the minutes—“the illegal circumstances under which the congress was held…” The “illegal circumstances” to which the minutes referred were those created by the relentless persecution of the Trotskyist movement by the police of the bourgeois-democratic state in France, the armed gangs of fascists acting with legal impunity in much of Europe, and above all, the ruthless assassins of the Soviet secret police, the GPU, working to carry out Stalin’s instructions that Leon Trotsky and his closest collaborators be physically eliminated.


Like I side mean little to most people but to students it is a study in political discourse…..

Just felt I could drop some history on my readers….enjoy your day….chuq

Sunday–09Sep18 #2

I like to think that I am a foodie but I do not indulge in “food porn”….in case you are not familiar with the term…..taking mouthwatering pictures of delicious foods and proliferating them throughout various social media websites as status updates, thus tempting all those not even currently hungry into getting a food hard-on and getting food-horny and blowing all of their heroic dieting efforts to hell.

One of my favorite dining experiences is in a traditional American diner and that is where we pick up this post…..there is something magical about the taste of food prepared on an old flat grill……now for a cultural look at the American diner from the Smithsonian….

On page and on screen, few settings carry the cultural weight of the humble American diner. Inviting us in with slick chrome and blinking neon, the diner is coolly seductive. It appeals to our baser impulses with outsized portions of high-cholesterol breakfast and pie, wins us over with chatty waitresses and classic jukebox jams, and reminds us, in a fundamental yet inscrutable way, that America itself isn’t always what it seems.

A diner is where Pumpkin and Honey Bunny make their move in Pulp Fiction; where Tony sits down for his final meal on The Sopranos; where the adrift young men of American Graffiti gather to discuss their futures; where Danny and Sandy’s date gets crashed in Grease. Diners suffuse the writings of hard-boiled authors like Jack Kerouac and James Ellroy. In “Twin Peaks,” the otherworldly Washington State locale dreamed up by David Lynch, the Double R is a community mainstay.


For the musical interlude try Tom Waits’ look at the American Diner……

AS long as I am doing the food thing this day….how about a  farm….an underwater farm and NO it is not algae……fruit and veggies…..

Beneath the blue waters 100m off the coast of Noli in northwest Italy lies a cluster of balloon-like pods pegged to the seabed by ropes half a dozen or so metres long. Inside a range of produce is being grown, including red cabbage, lettuce, beans, basil and strawberries.

It may sound like something you’d find in a science fiction novel, but this is the work of Ocean Reef Group. With the help of agricultural experts, the Genova-based scuba diving company is applying its knowledge and technology to finding new ways to produce food.


If there is more info you would like then their home page may help…..


Hopefully all will enjoy your Sunday…I shall…..later my friends.  chuq



The condiment not the Spanish month of May.

It is one of my favorite condiments.  Hell I even like it on french fries and nothing is better in Summer than a tomato sandwich with lots of mayo.

Okay that stroll down memory lane is over.

I bring the subject of Mayo up on this fine Sunday because I read an article that intrigued me…..it seems that the generation we call “Millennials” is killing Mayo…..

Are millennials killing mayonnaise? And, if so, should the generation be celebrated or demonized?

An article in Philadelphia magazine sparked these questions — and more — when it went viral over the weekend. The headline: “How Millennials Killed Mayonnaise.”

As in many cases in which millennials are charged with murder via headline, the piece inspired outcry on social media.


Oh No!

I use to write a food blog, The Food Nazi, so to help save the memory of mayo I would like to show you how to make your own from scratch….

  1. 1 large egg yolk, room temperature.
  2. 1/8 teaspoon salt, plus more to taste.
  3. 1 tablespoon lemon juice, plus more to taste.
  4. 1/2 teaspoon Dijon mustard.
  5. 3/4 cup olive oil.

Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don’t rush it or the mayonnaise may “break,” meaning the oil will separate from the egg.

Cover and refrigerate.

Homemade is by far a better mayo……now grab a tomato, some wheat bread and make a sandwich ….you will not be disappointed.

I do hope that everyone has a ducky day and enjoy the Summer Sunday….I shall return with more stuff.