What’s going on in the webosphere? Well, people are being assholes. That’s no surprise. And people are being almost endearingly naive, which is just kind of weird and pathetic. And people are cooking delicious food…which should make the first two things seem less obnoxious, if this post works the way I hope it will.
You have to wonder about a man who would dedicate this much time and effort to being a petty asshole. Apparently, some people get really really really upset if you happen to notice that there is a lack of diversity on a conference panel. I assume these people are similarly nonplussed by the idea of panel containing no white men.
I have discussed Jonathan Haidt here before. Well, not discussed, really-lambasted. I don’t think he’s a horrible person, just a little misguided, a little blinded by his own privilege and, well, just plain wrong about a lot of stuff. That being said, this website doesn’t make me angry; it makes me sad. I think the idea of conservatives (which, if we’re honest, usually translates to “wingnut” nowadays) and liberals getting together to discuss the issues of the day is certainly interesting. But we’re really at the point that we don’t even agree on what the issues are. Put it this way– Haidt says some of the issues of the day are:
I mean, I’ll be honest, the “conservative” asteroids don’t impress me much; they’re certainly not “asteroids” for me. And as to the liberals asteroids, I think it’s safe to say that most conservatives a.) don’t believe in climate change and b.) don’t give a shit about inequality. So where does that leave us? Well, I’d say it leaves us with Asteroid Clubs that are really, really tiny.
Are you ready for stew yet? Here’s one from my own beautiful mind: Curried Beef and Butternut Squash Stew
- 1- 1 1/2 lb. stew beef
- 2 mediums onions, cut into 1 inch pieces
- 1/2 large butternut squash, cut into 1 inch pieces
- 2 medium russet or Yukon Gold potatoes, cut into 1 inch pieces
- 1 quart beef stock
- 2-3 tablespoons mango chutney (Adjust according to your tastes; if you like a tad more more sweetness, add more. If you prefer less sweetness in a savory dish, add less.)
- 1-3 tablespoons Indian curry powder (Adjust according to your tastes; if your blend is particularly pungent or spicy, add less. If it very mild–like mine–add more.)
- 1/2 14 oz. can fire- roasted (or plain) diced tomatoes
- 1/2 cup cilantro, rough-chopped
- 1 large clove garlic, minced
- olive or veggie oil
- Heat 1-2 tbsp. oil in dutch oven or stock pot. While the oil gets to a med-high temperature, toss beef cubes with a generous amount of flour, salt and pepper.
- Brown coated beef in hot oil. (The amount of flour will make for some pretty dark fond; don’t be scared, just get your other ingredients ready to add to the pot.)
- When the beef gets a nice and brown on a side or two, remove it from the pot and set aside.
- Add some more oil along with the onion, curry powder and a generous sprinkling of salt and pepper to the pot and stir, trying get up as much of the beef and flour fond off the bottom of the pot. Add a few tbsps of water, if necessary. Saute onions until they begin to soften and become translucent. Add garlic and cook until fragrant–about 30 seconds.
- Add the beef back to the pot.If you would like to add the potatoes and squash to the stew now–as I did–you can. They will get quite tender and even melt into the stew a bit. I think this improves the texture of the stew, making it rich and creamy. But if you prefer your veggies to have more tooth, add them when there is about a half hour left of cooking time.
- Add the broth, tomatoes and chutney. Cover and cook stew over LOW heat for 1 1/2 -2 hours, until the beef gets tender. I like to leave the lid off the stew or leave it askew to let some of the water evaporate and concentrate flavors.
- When stew is done cooking, stir in cilantro.
Now, don’t you feel better?