***Frankie Riley Holds Forth- On The Aches And Pains Of Aging
-With Jim Cullen, North Adamsville Class Of 1964, And All Other
AARP-Worthy Brethren In Mind
From The Pen Of Frank Jackman
"Do not go gentle..
...into that good night." First
line of Dylan Thomas' poem of the same name.
DO NOT GO GENTLE INTO THAT GOOD
NIGHT- Dylan Thomas
Do not go gentle into that good
night,
Old age should burn and rave at
close of day;
Rage, rage against the dying of the
light.
Though wise men at their end know
dark is right,
Because their words had forked no
lightning they
Do not go gentle into that good
night.
Good men, the last wave by, crying
how bright
Their frail deeds might have danced
in a green bay,
Rage, rage against the dying of the
light.
Wild men who caught and sang the sun
in flight,
And learn, too late, they grieved it
on its way,
Do not go gentle into that good
night.
Grave men, near death, who see with
blinding sight
Blind eyes could blaze like meteors
and be gay,
Rage, rage against the dying of the
light.
And you, my father, there on the sad
height,
Curse, bless me now with your fierce
tears, I pray.
Do not go gentle into that good
night.
Rage, rage against the dying of the
light.
Frankie Riley here. Yah, I know it’s
been a while since you have heard from me and I have seen or heard from most of
you. Now some of you know, know full well, that back in North Adamsville days I
could, well, you know “stretch” the truth. Stretch it pretty far when I was in
a fix, or one of my corner boys like my right-hand man Peter Paul Markin up at
our old "up the Downs" haunt, Salducci’s Pizza Parlor, needed some
outlandish excuse to get right. And fellow women classmates and some other
women non-classmates as well know I would outright lie, lie like the devil, in
church or out, to get, well, “close” to you. Hope you forgive me about the
lying, not about the trying to get close to you part. But that is all water of
over the dam or under the bridge, take your choice. Today I am a new man, a
truth-teller, or trying to be, except of course when I am practicing my
profession as a lawyer. Then the truth might just be as elusive as it was when
I was making up excuses for my corner boys or, if you were a woman, trying to
“feel” you up. But enough of that as I am not here to speak of my repentance or
about me at all, as hard as that might be to believe, but of the hard fact of
age, yah, that creeping up thing that just kind of snuck up on us. So I am here
to say just one thing- “won’t you take my word from me” like the old blues
singer Rabbit Brown used to sing when he had the miseries. Listen up.
I am, once again, on my high horse
today like I used to be when I had the bee in my bonnet on some subject in the
old days. I have heard enough, in fact more than enough, whining from fellow
AARP-worthies that I have been in contact with lately and others of my
contemporaries from the "Generation of '68” about the aches and pains of
becoming “ a certain age.” If I hear one more story about a knee, hip, heart,
or, maybe, brain replacement or other transformative surgery I will go
screaming into that good night. The same goes for descriptions of the
CVS-worthy litany of the contents of an average graying medicine cabinet. Or
the high cost of meds.
If I am not mistaken, and from what
that old gossipy Markin has told me, many of you fully imbibed in all the
excesses of our generation from crazed-out drug overkill to wacky sexual
exploits that need not be mentioned in detail here (although I would not mind
hearing of a few exploits strictly in confidence, attorney-client type confidence,
of course), and everything else in between. Admit it. So come on now, after a
lifetime of booze, dope, and wild times what did you expect? For those of us
who have not lived right, lo these many years, the chickens have come home to
roost. But I have a cure. Make that THE cure.
No I am not, at this late date,
selling the virtues of the Bible, the Torah, the Koran or
any of a thousand and one religious cures we are daily bombarded with. You
knew, or at least I hope you knew, I wasn't going to go that route. That
question, in any case, is each individual's prerogative and I have no need to
interfere there. Nor am I going to go on and on about the wonders of
liposuction, botox, chin lifts, buttocks tuckers, stomach flatteners and the
like. Damn, have we come to that? And I certainly do not want to inflame the
air with talk of existentialism or some other secular philosophies that tell
you to accept your fate with your head down. You knew that, as well. No, I am
here to give the "glad tidings," unadorned. Simply put- two
words-graham crackers. No, do not reach for the reading glasses, your eyes do
not deceive you- graham crackers is what I said.
Hear me out on this. I am no
"snake oil" salesman, nor do I have stock in Nabisco (moreover their
products are not "true" graham). So, please do not start jabbering to
me about how faddish that diet was- in about 1830. I know that it has been
around a while. And please do not start carping about how wasn't this healthful
substance "magic elixir," or some such, that Ralph Waldo Emerson and
his transcendentalist protégés praised to high heaven back in Brook Farm days.
Well, I frankly admit, as with any such movement, some of those guys went over
the top, especially that wacky Bronson Alcott. Irresponsible zealots are always
with us. Please, please do not throw out the baby with the bath water.
Doctor Graham simply insisted that
what our dietary intake consisted of was important and that a generous amount
of graham flour in the system was good for us. Moreover, in order to avoid some
of the mistakes of the earlier movement, in the age of the Internet we can now Google
to find an almost infinite variety of uses and helpful recipes. Admit it, right
now your head is swirling thinking about how nice it would be to have a few
crackers and a nice cold glass of milk (fat-free or 1%, of course). Admit also;
you loved those graham crumb-crusted pies your grandmother used to make. The
old chocolate pudding-filled ones were my favorite. Lime was a close second.
Enough said.
Here is the closer, as they say. If
people have been mistaking you for your father's brother or mother's sister
lately then this is your salvation. So scurry down to your local Whole Foods or
other natural food store and begin to fight your way back to health. Let me
finish with this personal testimonial. I used to regularly be compared in
appearance to George Bush, Sr. Now I am being asked whether Brad Pitts is my
twin brother. Or is it Robert Redford? .....Oh well, that too is part of the
aging process. Like I say-“won’t you take my word from me.” Get to it.
******
To “jump start” you here is a little
recipe I culled from my own Google of the Internet.
Graham Crackers Recipe
November 10, 2004
November 10, 2004
I'm nostalgic about graham crackers
because they remind me of my Grandma Mac. Her full name is Maxine McMurry and
she is now 90 years old. She lived just a short drive from our house (when my
sister and I were kids) and we would tag along after soccer games when my dad
would go by on Saturdays to check up on her, trim hedges, wash cars, or do any
handyman work she needed. Heather and I didn't mind at all because she had a
huge driveway that was flat as a pancake and smooth as an frozen pond --
perfect for roller skating. This was in striking contrast to our house that was
on a steep hill which made skating perilous at best.
Grandma Mac always had snacks and
treats for us when we arrived. She had a beautiful cookie jar in the shape of a
big red apple which was always filled with oatmeal raisin cookies (I admittedly
picked out all the raisins). Around the holidays she would fill old See's candy
boxes with perfect cubes of chocolate fudge, and if we were really lucky she
would have a plate full of sweet, graham cracker sandwich cookies in the
refrigerator. It was a pretty simple concept, but I've never had it since. She
would take cream cheese frosting and slather it between two graham crackers and
then let it set up in the fridge. I couldn't get enough.
So I thought of her when I saw this
recipe for homemade graham crackers from Nancy Silverton's pastry book. I've
cooked a few other winners from Nancy's books in the past; the Classic Grilled
Cheese with Marinated Onions and Whole Grain Mustard, and Spiced Caramel Corn,
and have quite a few more tagged for the future.
Most people think graham crackers
come from the box. Period. But making homemade versions of traditional
store-bought staples is worth the effort if you have some extra time or
enthusiasm -- in part because the homemade versions always taste better, but
also because people LOVE seeing and tasting homemade versions of foods they
have only tasted out of a store-bought bag or box. I've done marshmallows and
hamburger buns in the past, as well - both a lot of fun.
As far as Nancy Silverton's take on
graham crackers goes - this recipe was flawless. I didn't even have to make a
special trip to the store because I had every ingredient in my pantry - flour,
brown sugar, honey, butter. The dough was easy to work with, and the best part
of the whole thing is that the cookies actually taste exactly like graham
crackers. They are delicious. I included a recipe for the cream cheese frosting
in case you want to make sandwich cookies out of your homemade crackers.
Graham Cracker Recipe
2 1/2 cups plus 2 tablespoons
unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly
packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces)
unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as
clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract
For the topping:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
In the bowl of a food processor
fitted with the steel blade or in the bowl of an electric mixer fitted with the
paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse
or mix on low to incorporate. Add the butter and pulse on and off on and off,
or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the
honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off
a few times or mix on low until the dough barely comes together. It will be
very soft and sticky.
Turn the dough out onto a lightly
floured work surface and pat the dough into a rectangle about 1 inch thick.
Wrap in plastic and chill until firm, about 2 hours or overnight.
To prepare the topping: In a small
bowl, combine the sugar and cinnamon, and set aside.
Divide the dough in half and return
one half to the refrigerator. Sift an even layer of flour onto the work surface
and roll the dough into a long rectangle about 1/8 inch thick. The dough will
be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches
wide. Working with the shorter side of the rectangle parallel to the work
surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps
together and set aside. Place the crackers on one or two parchment-lined baking
sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes.
Repeat with the second batch of dough.
Adjust the oven rack to the upper
and lower positions and preheat the oven to 350 degrees.
Gather the scraps together into a
ball, chill until firm, and reroll. Dust the surface with more flour and roll
out the dough to get about two or three more crackers.
Mark a vertical line down the middle
of each cracker, being careful not to cut through the dough. Using a toothpick
or skewer, prick the dough to form two dotted rows about 1/2 inch for each side
of the dividing line.
Bake for 25 minutes, until browned
and slightly firm to the tough, rotating the sheets halfway through to ensure
even baking.
Yield: 10 large crackers
From Nancy Silverton's Pastries from
the La Brea Bakery (Villard, 2000)
Cream Cheese Frosting1
8-ounce package of cream cheese
2 tablespoons butter, softened
1 teaspoon pure vanilla extract
3 cups of powdered sugar, sifted
Beat the butter in the bowl of an
electric mixer until creamy. Mix in the cream cheese and beat until light and
fluffy. Stir in the vanilla extract and when fully incorporated add the
powdered sugar. Mix until smooth and creamy. Place in the refrigerator for an
hour before using.
from Nancy Silverton's Pastries from the La Brea Bakery -
reprinted with permission
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