October 2024

To Retire Or Not To Retire: That Is The Question

Lately, I’ve noticed quite a few articles and conversations about retirement, and while they don’t apply to me anymore—since I retired for the third (and hopefully last) time several years ago—they’ve made me reflect on how much the concept of retirement has changed. Most people I talk to approach retirement in the traditional sense: you work until you’re about 60 or 65 and then you stop working altogether. But the reality today is that people in their 60s and even 70s are healthier, more active, and far more engaged than they were 20 or 30 years ago. They’re not content with the idea of sitting around doing nothing.

Take my friends as examples. Some of them have taken up interesting hobbies like restoring classic cars, while others are staying busy serving on boards or volunteering. A few are even very active in golf, playing four or five days a week. And then there are the travel enthusiasts, who take long trips—sometimes for several weeks or even months at a time. Retirement for these folks is much more than just putting your feet up. So, what is retirement today? The definition is changing, that’s for sure.

One thing I’m not going to cover here is the financial side of retirement—there’s plenty of material out there for that. Instead, I want to focus on what people are doing with their lives in retirement or semi-retirement and explore some of the alternatives. And, interestingly, younger generations are redefining what retirement can be.

It seems like every other day I see another report questioning whether retiring is really the best choice for mental, physical, or financial health. And there’s some truth to that. Of course, everyone’s situation is different, and retirement isn’t a one-size-fits-all kind of thing. The job you had, the amount you saved, and your personal goals all play into what’s right for you. But there are also plenty of good reasons to rethink traditional retirement and consider options that keep you engaged, active, and fulfilled.

Semi-Retirement: The Best of Both Worlds

Semi-retirement is becoming more popular, especially for those who still enjoy working but want more freedom. This is actually the route I took the first time I retired. I was offered the opportunity to move to part-time while still doing the job I loved, which gave me the flexibility I craved. Eventually, a couple of years later, I was able to work remotely from home. It was the perfect balance for me—still working but with the ability to adjust my lifestyle.

Ten years later, I finally retired fully. But I can say, without a doubt, that easing into retirement like this made all the difference. Semi-retirement offers the chance to keep doing meaningful work while also having more time to enjoy life.

Taking a Sabbatical: Recharge and Rediscover

A sabbatical is another option that’s gaining traction, and it’s a great middle ground for people who aren’t ready to fully retire but need a break from the daily grind. I have a friend who took a year off in his early thirties to travel across Europe. He said it was one of the best decisions of his career, and he even did it again ten years later! This option isn’t just for professors anymore—more people, even in their prime working years, are looking at sabbaticals as a way to recharge and re-engage with their passions.

Sabbaticals allow you to explore new interests or revisit old ones, and sometimes, they give you the time to pick up new skills or start a small project. Planning how you use this time is crucial to making it rewarding. When my friend returned to work after his year-long adventure, he felt refreshed and reinvigorated. He told me it wasn’t just time off—it was an opportunity for transformation.

Switching Companies for a Fresh Start

Some people aren’t ready to retire but need a change in their work environment. If that sounds like you, consider switching companies as an alternative to full retirement. Moving from a large company to a smaller firm, or vice versa, can provide a fresh start while still utilizing your skills. Sometimes, a simple change of scenery or a different team can make all the difference in how you feel about work. You get the best of both worlds—a fresh start with new challenges, but with the benefit of maintaining a steady income.

Entrepreneurship: Turning Skills into a Business

Starting a business is another exciting option, and it’s one I explored myself. While I was semi-retired, I decided to learn about online business and marketing, and eventually, I started an online retail business. I ran it for nearly ten years before retiring again. Entrepreneurship allows you to take control of your work life and pursue something you’re passionate about. Whether it’s consulting, training, or starting a whole new venture, this path can be incredibly rewarding.

Sure, starting a business later in life can seem daunting, but it’s also a chance to take your career in a completely new direction. In my case, it gave me the opportunity to learn new skills and challenge myself in ways I hadn’t expected. Entrepreneurship isn’t just about making money—it’s about finding fulfillment in doing something you love.

Volunteering: Making a Difference

Many retirees find fulfillment through volunteering. And there are so many ways to give back, from working with local organizations to serving in more advisory roles that leverage your professional expertise. Volunteering lets you stay connected and engaged without the pressures of a traditional job. A few of my friends have taken this route, using their skills to help nonprofits or serve on boards. It’s a great way to keep active and feel like you’re making a difference.

Hobby Work: Turning Passion into Purpose

For some, retirement is the perfect time to dive into a hobby they love. Whether it’s woodworking, restoring cars, or even starting a blog (like I did!), turning a hobby into something more gives you a sense of purpose without the financial pressure. Several of my friends have turned their love of cars into full-blown projects, joining rallies and meeting new people along the way. Another friend became a master woodworker and now builds custom furniture. The key here is that it’s not about making money—it’s about doing something you enjoy and sharing it with others.

The Takeaway: Flexibility is Key

The most important thing to remember about retirement today is that it’s no longer a one-size-fits-all process. Whether you’re thinking about semi-retirement, taking a sabbatical, or starting a business, the key is finding what works for you. Staying engaged—mentally, physically, and socially—is what truly defines retirement in this new era. It’s not just about financial security anymore; it’s about creating a life that’s fulfilling and meaningful on your own terms.

To Retire Or Not To Retire: That Is The Question Read More »

Some Last Minute Halloween recipes

Since I will not be here for Halloween, then I should post a few receipes that are appropriate for the holiday season.

Here is a really good dip for when you are sitting around waiting for all those trick or treaters. Also, a couple of butternut squash items that can complement a meal or perhaps be the main entre.

And just because it’s a holiday, I included a couple of easy drinks to make the evening go a bit smoother.

 

Baked Three-Cheese Onion Dip With Chive and Pepperoncini

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • Kosher salt
  • 8 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 2 teaspoons cornstarch
  • 4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided
  • 2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided
  • Freshly ground black pepper
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped pepperoncini
  • Crackers and/or tortilla chips (for serving)

Preparation

  1. Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
  1. Pulse cream cheese and mayonnaise in a food processor until smooth.
  2. Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion, season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack.
  3. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and pepperoncini. Serve with crackers.

Roasted Butternut Squash with Chorizo-Spiced Kale

With its earthy sweetness and dense texture, butternut squash makes a hearty vegetable steak

Ingredients

  • 2 medium (3-pound) butternut squash, necks peeled, each squash cut lengthwise into 4 (1/2-inch-thick) planks (squash bulbs reserved for another use)
  • 1/4 cup olive oil, divided
  • 2 1/4 teaspoons kosher salt, divided, plus more to taste
  • 1 1/4 teaspoons black pepper, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Pimentón de la Vera picante
  • 1/4 teaspoon ground coriander
  • 1/4 cup thinly sliced red onion
  • 2 garlic cloves, thinly sliced
  • 1 medium bunch lacinato kale (about 8 ounce), stems removed and leaves cut into 1/2-inch-wide ribbons
  • 2 tablespoons water
  • 1 teaspoon apple cider vinegar
  • 2 ounces Cotija cheese, crumbled (about 1/2 cup)
  • 1/4 cup salted roasted pepitas

Directions

  1. Preheat oven to 475°F. Place a rimmed baking sheet in oven; let warm 10 minutes.
  2. Meanwhile, drizzle squash steaks evenly with 2 tablespoons oil; sprinkle with 2 teaspoons salt and 1 teaspoon pepper.
  3. Arrange squash steaks on hot baking sheet in a single layer. Roast in preheated oven until golden brown and tender, 22 to 30 minutes, flipping after 12 minutes.
  4. While squash steaks roast, heat remaining 2 tablespoons oil in a large skillet over medium. Add cumin, Pimentón, and coriander; cook, stirring constantly, until fragrant, about 30 seconds. Add onion and garlic; cook, stirring constantly, until slightly softened, about 1 minute. Stir in kale, 2 tablespoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cover and cook, stirring often, until kale is wilted and tender, 2 to 3 minutes. Remove from heat; stir in vinegar. Season with salt to taste.
  5. Divide squash steaks among 4 plates. Top squash with kale mixture, and sprinkle with cheese and pepitas.

Make Ahead

Roasted squash steaks can be held at room temperature up to 2 hours and served at room temperature. Make the kale mixture just before serving.

Any hard winter squash, such as honeynut or buttercup, can be substituted for butternut in this recipe.

Cheesy Baked Butternut Squash Polenta

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Ingredients

  • 1 Tbsp. kosher salt, plus more
  • 1 cup coarse polenta (about 5 oz.)
  • 1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1″ pieces
  • 2 cups whole milk
  • ¼ tsp. freshly grated nutmeg
  • 1½ oz. Parmesan, finely grated (about ½ cup)
  • ¼ cup (½ stick) unsalted butter, cut into pieces, plus more for pan
  • 3 Tbsp. extra-virgin olive oil
  • ¾ cup sage leaves
  • ½ lb. Fontina cheese, cut into ½” pieces
  1. Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30–40 minutes.
  1. Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10–15 minutes. Remove from heat and stir in Parmesan and ¼ cup butter until melted. Let cool slightly.
  2. Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
  3. Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
  4. Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30–35 minutes. Let sit 10 minutes before serving.

This Spooky Scotch Cocktail Is Actually a Classic

This is the perfect gateway drink for people who aren’t sure if they like Scotch whisky.

This classic cocktail’s name is a tribute to the 1922 silent movie “Blood and Sand”, which stars Rudolph Valentino as a young Spaniard who eventually becomes a great matador. Made with a blend of Scotch, cherry liqueur, sweet vermouth, and freshly squeezed orange juice, the Blood & Sand is fruity and smoky. This is an excellent, approachable drink for people who aren’t sure they like Scotch. 

Ingredients

  • 1 ounce blended Scotch
  • 1 ounce sweet vermouth
  • 1 ounce cherry liqueur (such as Heering)
  • 1 ounce freshly squeezed orange juice
  • 1 orange wheel, for garnish
  1. Combine the Scotch, vermouth, cherry liqueur and orange juice in an iced-filled cocktail shaker, Shake well, about 20 seconds.
  2. Strain into a chilled martini glass and garnish with the orange wheel.

Dark ‘n Stormy

Unstirred, this drink’s dark rum floats on top of the lighter ginger beer, resembling a looming storm cloud in cocktail form.

According to a Gosling’s rum tale, the Dark ‘n Stormy was invented more than 100 years ago when members of Bermuda’s Royal Naval Officer’s Club added a splash of the local rum to their spicy homemade ginger beer after World War I. They described its ominous hue as “the color of a cloud only a fool or dead man would sail under.” Prepared in this manner and unstirred, the dark rum floats on top of the lighter ginger be

er, resembling a looming storm cloud.

Ingredients

  • 2 ounces dark rum (preferably Gosling’s)
  • ½ ounce fresh lime juice (optional)
  • Ice
  • 1 candied ginger slice
  • 3 ounces chilled ginger beer
  • 1 lime wheel

Directions

  1. Fill a cocktail shaker with ice.
  2. Add the rum and lime juice and shake well.
  3. Strain into an ice-filled collins glass.
  4. Stir in the ginger beer.
  5. Skewer the ginger slice and lime wheel and garnish the cocktail.

Some Last Minute Halloween recipes Read More »

Fall is the time to break out your Dutch Oven!

The Dutch Oven is one of the most versatile cooking utensils you have. It can be used for braising, sauteing, braising and lots of other tasks. It is superb for stews, chili, soups, slow roasting and even making bread.

I have grabbed a few recipes from one of my favorite sites just to give you some ideas for the last of the cooler weather. Hopefully you will try a couple and let me know what you think.

Shoulder with Shallots and White Wine

For this lamb shoulder recipe, the meat cooks for about three hours, the majority of which is spent braising in the oven.

Ingredients

Lamb

  • 1 (6- to 7-pound) bone-in lamb shoulder, or 1 (4- to 5-pound) boneless lamb shoulder, tied
  • 2 tablespoons plus 1 teaspoon fine sea salt, divided
  • 1 tablespoon black pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 medium-size yellow onion, roughly chopped
  • 6 large shallots, halved lengthwise
  • 1 large carrot, roughly chopped 
  • 2 large celery stalks, roughly chopped
  • 1 large garlic head, halved crosswise
  • 1 bunch thyme sprigs
  • 1 cup dry white wine
  • 1 cup fresh orange juice
  • 1 tablespoon wildflower honey
  • 1 tablespoon apple cider vinegar
  • 2 (3-inch-long) orange peel strips

Lemon-Oregano Gremolata

  • 1/2 cup packed, finely chopped fresh flat-leaf parsley
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon lemon zest plus 2 tablespoons fresh lemon juice
  • 1 teaspoon fine sea salt, plus more to taste
  • 1 teaspoon crushed red pepper
  • 1 large garlic clove, grated

Directions

Make the lamb

  1. Sprinkle lamb evenly with 2 tablespoons salt and black pepper. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or overnight. (If lamb chills overnight, let stand at room temperature 30 minutes before cooking.)
  2. Preheat oven to 350°F with rack in lower third position. Heat 1/4 cup oil in a large Dutch oven over medium-high. Add lamb, fat side down; cook, undisturbed, until deep golden brown, 12 to 15 minutes. Carefully turn lamb over; cook, turning occasionally, until golden on all sides, 12 to 15 minutes. Remove lamb from Dutch oven. Discard drippings from Dutch oven. Wipe Dutch oven clean.

Add remaining 2 tablespoons oil to Dutch oven; heat over medium. Add onion, shallots, carrot, celery, and remaining 1 teaspoon salt. Cook, stirring occasionally, until vegetables soften and begin to brown, 10 to 12 minutes. Reduce heat to low. Add garlic and thyme; cook, stirring often, until garlic is fragrant, about 1 minute. Stir in wine, orange juice, honey, vinegar, and orange peel strips. Nestle lamb, fat side up, on vegetable mixture; bring to a boil over medium. Remove from heat and cover Dutch oven. Transfer to preheated oven and roast until lamb is fork-tender, 2 hours to 2 hours and 30 minutes.

Make the gremolata

  1. Stir together all gremolata ingredients in a bowl. Let stand 10 minutes. Season with salt to taste.
  2. Remove lamb from Dutch oven and transfer to a large serving platter. Tent lamb with aluminum foil; let rest 30 minutes before slicing or shredding meat. Serve with gremolata.

Hints

Pre-salting the lamb — the longer the better, preferably eight hours or overnight — will deepen its flavor as well as increase moisture and tenderness. Afterward, a simple sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gremolata heightens those long-cooked flavors.

To maximize the flavor of your lamb shoulder roast, you’ll definitely want to give it a good sear before braising. It’ll take about a half hour over medium-high heat for the meat to turn deep golden brown on all sides, essentially caramelizing while sealing in the juices. Start by placing your lamb fat side down in the pan; the fat will render as it cooks.

Balsamic and Brown Sugar Short Ribs Fall Right off the Bone

Ingredients

  • 2 tablespoons vegetable oil
  • 8 bone-in beef short ribs (about 4 1/2 pounds)
  • 1 teaspoon black pepper, plus more to taste
  • 1 tablespoon kosher salt, divided, plus more to taste
  • 1 medium-size yellow onion, finely chopped (about 1 1/4 cups) 
  • 6 garlic cloves, thinly sliced (about 3 tablespoons)
  • 1/3 cup balsamic vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups beef broth
  • 1/3 cup packed light brown sugar
  • 2 bay leaves
  • 12 small fresh cipollini onions (about 10 ounces), trimmed and peeled
  • 1 medium celeriac (celery root), peeled and cut into 1 1/2-inch pieces (about 2 cups)
  • 3 carrots, peeled and cut into 1 1/2-inch pieces (about 1 1/2 cups) 
  • Finely chopped fresh flat-leaf parsley (optional)

Directions

  1. Preheat oven to 275°F. Heat oil in a large Dutch oven over medium-high. Pat short ribs dry, and sprinkle evenly with black pepper and 2 teaspoons salt. Working in two batches, cook short ribs, flipping occasionally, until well browned on all sides, about 10 minutes. Transfer browned short ribs to a plate; set aside.
  2. Pour off all but 2 tablespoons drippings in Dutch oven; discard. Return Dutch oven to heat over medium, and add yellow onion, sliced garlic, and remaining 1 teaspoon salt. Cook, stirring occasionally and scraping bottom of Dutch oven to loosen browned bits, until onion is softened and browned, 6 to 8 minutes. Stir in vinegar, onion powder, and garlic powder; cook, stirring often, until liquid has reduced by half, about 1 minute.
  3. Add broth, brown sugar, and bay leaves to onion mixture; cook over medium, stirring constantly, until sugar is dissolved, about 1 minute. Nestle browned short ribs, meaty side down, into Dutch oven in a single layer. Pour any accumulated juices on plate over top. Return mixture to a simmer over medium-high.
  4. Cover Dutch oven, and transfer to preheated oven. Braise for 1 hour. Uncover; add cipollini onions, celeriac, and carrots, taking care to submerge them as much as possible in cooking liquid. Cover and continue braising until vegetables are tender and meat is easily pierced with a paring knife, about 1 hour and 30 minutes.
  5. Remove from oven. Transfer short ribs and vegetables to a serving platter; set aside. Return Dutch oven to stovetop, and bring cooking liquid to a simmer, uncovered, over medium-high. Reduce heat to medium, and gently simmer, stirring occasionally, until liquid is slightly reduced and flavors have concentrated, 10 to 15 minutes. Remove and discard bay leaves. Season sauce with additional black pepper and salt to taste. Skim off excess fat from top of sauce using a ladle; discard. (Alternatively, pour sauce through a fat separator into a gravy boat; discard excess fat.) Spoon desired amount of sauce over short ribs. Garnish with parsley, if desired. Serve immediately alongside remaining sauce.

Hints

Look for English-cut beef short ribs, which are thicker than flanken.

Like most braised meat, these short ribs are wonderful when made ahead. They can be prepared through step four up to three days in advance. Let cool completely, and store in your Dutch oven with the braising liquid in the refrigerator. Heat in a 350°F oven until short ribs are warmed through, and proceed with step five as directed.

To peel cipollini onions, bring a medium pot of water to a boil over medium-high. Add onions and cook for 30 seconds. Drain and let cool for 5 minutes. Use a paring knife to trim the stem end and slip off the onion skin.

Short Rib Ragù with Orange-Parsley Gremolata

Ingredients

 

  • 4 large garlic cloves, divided
  • 3 pounds 3- to 4-inch meaty bone-in beef short ribs
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • tablespoons canola oil
  • 1 medium yellow onion, chopped (about 2 cups) 
  • 1 (28-ounce) can whole peeled plum tomatoes with juices
  • 1 cup dry red wine
  • 1 cup water
  • 10 (6-inch) oregano sprigs
  • 1 tablespoon fennel seeds
  • 1 tablespoon habanero hot sauce (such as Siete)
  • 1 teaspoon ground allspice
  • 1 teaspoon grated orange zest, plus 2 tablespoons fresh juice (from 1 orange), divided
  • 1 (16-ounce) package pappardelle pasta
  • ½ cup finely chopped fresh flat-leaf parsley

Directions

  1. Preheat oven to 325°F. Using flat side of a chef’s knife, smash 3 of the garlic cloves; set aside. Sprinkle beef evenly with salt and black pepper. Heat oil in a large Dutch oven over medium-high. Add beef; cook, turning occasionally, until deeply browned on all sides, 12 to 15 minutes. Transfer beef to a plate. Reserve 2 tablespoons drippings in Dutch oven. Add onion and smashed garlic to Dutch oven; cook over medium-high, stirring constantly, until fragrant, about 1 minute. Add tomatoes with juices, crushing tomatoes with your hands as you add them. Add wine, water, oregano, fennel seeds, hot sauce, and allspice; stir to combine. Nestle beef into sauce. Bring to a boil over high. Remove from heat and cover.
  2. Transfer Dutch oven to preheated oven. Bake until meat is falling off the bone, 2 hours, 30 minutes to 3 hours. Remove from oven. Remove and discard bones and oregano sprigs. Skim fat from surface. Using 2 forks, shred beef in Dutch oven. Stir orange juice into ragù. The ragù can be cooled, covered, and refrigerated for up to 2 days. Reheat before continuing.
  3. Cook pasta according to package directions; drain. While pasta cooks, finely grate remaining garlic clove. Stir together grated garlic, parsley, and orange zest in a small bowl for the gremolata. Divide cooked pasta evenly among 4 bowls. Top pasta evenly with ragù and gremolata.

Hints

This ragù stands apart from most with the addition of fennel seeds, ground allspice, and habanero hot sauce. Like most great braises, it tastes even better after a day or two in the fridge, making it a great do-ahead dish for entertaining. Be sure to look for meaty short ribs; they can sometimes be skimpy, consisting of mostly bones. The ragù is topped with gremolata for a bright, fresh finish. Traditional gremolata is made with parsley, garlic, and lemon zest, but here the lemon is swapped out with orange zest, a nice match for the fennel and habanero in the ragù.

Fall is the time to break out your Dutch Oven! Read More »

New Laser-based Headset Can Measure Blood Flow, Assess Risk of Stroke

I have posted a few articles about mobile devices that can assist you in monitoring different aspects of health. There are some really good devices currently available, and I expect they will get better over the next few years.

But I saw this article on a new laser-based headset that can assess the risk of stroke. This is not yet an available device for personal use but is affordable and compact, making ideal for a clinical setting. This something that should be followed closely over the next few years.

The laser-based headset represents a significant innovation in stroke prevention. Its ability to noninvasively measure blood flow and vessel stiffness offers a more accurate and scalable alternative to current risk assessment tools. As research continues and the technology is refined, this device could become an essential tool in both preventing strokes and diagnosing other brain-related diseases, significantly improving patient outcomes.

The article can be found here. I have added a summary of the article below.

A breakthrough in medical technology has emerged from a collaboration between Caltech and the Keck School of Medicine of USC: a laser-based headset designed to assess stroke risk in a noninvasive and scalable way. Strokes, which affect nearly 800,000 Americans annually, can lead to severe disability or death due to the rapid loss of brain cells when blood flow is restricted. Early detection is crucial for prevention, but until now, there has been no widely available, cost-effective way to assess stroke risk based on physiological brain measurements. Current methods rely heavily on questionnaires that estimate risk factors like lifestyle and family history, without directly measuring the brain’s blood flow dynamics.

This new device represents a significant leap forward. It uses Speckle Contrast Optical Spectroscopy (SCOS), a novel technique that involves shining infrared laser light through the skull into the brain. As the light interacts with blood vessels, it scatters, and the device’s camera collects the reflected light. By analyzing how the scattered light fluctuates—known as “speckles”—the system can determine the rate and volume of blood flow. Faster blood flow leads to more rapid changes in the speckle pattern, providing critical insights into the brain’s vascular health.

What makes this device particularly promising is its ability to differentiate between individuals at low and high risk of stroke. The Caltech team, led by Simon Mahler, a postdoctoral scholar, and Changhuei Yang, professor of electrical engineering and bioengineering, conducted a study involving 50 participants. Each participant was classified into either a high- or low-risk group based on their score from the Cleveland Stroke Risk Calculator, a widely used questionnaire for assessing stroke risk. The participants then underwent a breath-holding test while wearing the laser-based headset. This simple test is designed to stress the brain’s vascular system by increasing carbon dioxide levels, triggering the brain to pump more blood to compensate for the lack of oxygen.

The results of this study were striking. When holding their breath, individuals in the high-risk group exhibited a faster rate of blood flow but a lower overall blood volume compared to those in the low-risk group. This difference is attributed to the stiffness of blood vessels, which makes them less capable of expanding to accommodate increased blood flow. The ratio of flow to volume was found to be a reliable indicator of stroke risk, as individuals with higher flow-to-volume ratios were more likely to experience vascular rupture—a common cause of stroke.

This development has profound implications for stroke prevention. Current methods of risk assessment, based primarily on lifestyle factors and genetic predisposition, do not offer the precision that this device provides. By directly measuring the physiological response of the brain’s blood vessels, this laser-based technology offers a more accurate and individualized assessment of stroke risk. This could revolutionize how doctors counsel patients, enabling earlier and more targeted interventions to reduce the likelihood of stroke.

Changhuei Yang, who led the team at Caltech, notes that the device’s utility extends beyond stroke risk assessment. The ability to noninvasively measure blood flow and vessel stiffness has potential applications for a variety of brain diseases, including dementia and traumatic brain injury. Yang emphasized that this is the first time such measurements can be taken noninvasively, which could lead to widespread use in clinical settings.

One of the most exciting aspects of this technology is its portability and scalability. Unlike MRI or CT scans, which are expensive, time-consuming, and not always readily available, this laser-based headset is compact and relatively easy to use. With further refinement, it could become a routine part of medical check-ups, offering quick and accurate assessments of cerebrovascular health.

The research team is now expanding their work by testing the device on a larger and more diverse population in a hospital setting in Visalia, California. This phase of the research aims to gather more comprehensive data to validate the device’s accuracy across different demographics. They are also incorporating machine learning algorithms into the data collection process, which could improve the device’s ability to detect stroke risk and potentially pinpoint which areas of the brain are most affected.

The team has ambitious plans for the future. Beyond stroke prevention, they hope to develop the technology further to diagnose other neurological conditions and track the progression of brain diseases. Machine learning could play a key role in these advancements, enabling the device to analyze complex patterns in blood flow dynamics and offer even more precise risk assessments.

In conclusion, the laser-based headset developed by Caltech and USC represents a significant innovation in stroke prevention. Its ability to noninvasively measure blood flow and vessel stiffness offers a more accurate and scalable alternative to current risk assessment tools. As research continues and the technology is refined, this device could become an essential tool in both preventing strokes and diagnosing other brain-related diseases, significantly improving patient outcomes.

New Laser-based Headset Can Measure Blood Flow, Assess Risk of Stroke Read More »

1001 Ideas That Changed the World – BooK REport

A Personal Take

I recently spent some time with 1001 Ideas That Changed the World, a book that ambitiously attempts to chart the most significant ideas that have shaped human history. Published in 2013, it covers a sweeping range of thoughts, innovations, and events—from centuries before the common era right up to modern times. It’s the kind of book that invites reflection on what truly drives progress and change. While I found it both informative and thought-provoking, I was left with mixed feelings about how well the author balances the different types of world-changing ideas.

The structure of the book is logical, guiding readers through distinct time periods, which helps to organize the vast amount of content. However, with 1001 ideas presented in relatively brief entries, the pacing can feel disjointed at times. Rather than immersing readers in a deep exploration of any single concept, the book moves quickly from one idea to the next. For those who appreciate concise overviews and enjoy the rapid shift between topics, this might be a strength. But for someone like me, who enjoys a deeper exploration of key themes, the experience felt somewhat fragmented. That said, the book does succeed in showing how one era’s breakthroughs set the stage for the next.

One aspect that immediately stood out to me was the selection of ideas, which seemed heavily skewed toward philosophical and religious concepts. Given that the author is a philosopher, this focus isn’t surprising, but it did feel a bit unbalanced. While I fully appreciate that philosophical musings on existence, morality, and ethics have played an important role in shaping human thought, I believe that the tangible impacts of scientific and technological breakthroughs often have a more direct and transformative influence on how we live. The book dedicates considerable attention to philosophers like Plato, Descartes, and Nietzsche, examining how their ideas about knowledge and the self altered human understanding. But these ideas, though foundational, often seem distant from the realities of everyday life.

In fairness, the author does give appropriate recognition to scientific developments across various time periods. For instance, the book touches on architectural advancements in Roman times—such as the development of aqueducts, which revolutionized public infrastructure—and the breakthroughs in navigation and transportation during the 15th and 16th centuries. More significantly, the dramatic innovations of the late 19th and early 20th centuries—such as the advent of the telephone, electricity, and aviation—are acknowledged for their profound impact. However, at times, the text seems to place equal weight on relatively abstract philosophical ideas and monumental scientific discoveries, which to me feels like a missed opportunity to highlight the real-world changes driven by practical innovation.

Another recurring theme in the book is religion. Religion, undeniably, has been one of the most powerful forces shaping civilizations, guiding moral frameworks, and driving both conflict and cooperation throughout history. The book provides a thorough account of how different belief systems—whether Christianity, Islam, Hinduism, or Buddhism—evolved and influenced societies. I found the author’s treatment of religion to be insightful, but after reading through multiple chapters on religious development, it became clear that the narrative takes a somewhat anthropocentric approach. The way religion is framed suggests that God—or rather the concept of God—was a human invention, born out of a need to explain the unknown and bring order to society. This view aligns with historical evidence, which shows how belief systems have adapted to the needs of human societies.

While the religious and philosophical ideas discussed are undoubtedly important, I sometimes felt they overshadowed other critical developments. For instance, the technological and scientific advancements of the late 19th and early 20th centuries, a period that arguably saw some of the most profound changes in human history, seemed somewhat underplayed. The period from 1880 to 1920 saw an explosion of innovations—from the lightbulb to the internal combustion engine to the airplane—that transformed how we interact with the world. These advancements laid the groundwork for the modern, interconnected world we live in today, yet they are treated almost in passing as just another set of ideas among the 1001.

To the author’s credit, he does emphasize the significance of this period and the key figures behind these innovations. In fact, the late 19th and early 20th centuries are presented as one of the most impactful eras, as the pace of technological change during those forty years was unprecedented in human history. With developments in electricity, communication, and transportation, this was indeed a period of rapid transformation. The book acknowledges this, and I also appreciated its recognition of more recent technological leaps, such as the digital revolution from the late 1990s to the 2010s. The rise of the internet, personal computing, and biotechnology has again altered the way we live, work, and communicate, and these advancements are touched upon as part of the ongoing story of human progress.

For someone like me, who tends to see scientific and engineering achievements as the true drivers of societal change, it was hard not to wish for more emphasis on these areas. Innovations like the telephone, the internet, and modern medicine have radically reshaped the fabric of our daily lives in ways that philosophical ideas, while intellectually stimulating, cannot. That’s not to downplay the role of philosophy—concepts like democracy, human rights, and ethics are foundational to how societies function. But it’s the practical innovations, the ones that physically transform how we live, that I believe deserve more attention in a book about world-changing ideas.

One area I found particularly refreshing was the inclusion of art and music as pivotal ideas. The author traces artistic influence from prehistoric cave paintings all the way to modern art movements. Music, though largely explored in its modern context post-1900, is presented as a key driver of cultural evolution. I appreciated the attention given to these fields, as art and music have often served as reflections of the times, expressing the social, political, and philosophical concerns of their respective periods. While not as immediately transformative in the way that technology might be, the influence of art and music on human history is undeniable, and the book does well to include them in its narrative.

In the end, 1001 Ideas That Changed the World is an impressive collection of human thought and innovation. It offers a sweeping catalog of ideas, spanning everything from ancient philosophy to modern technology, and presents them in a way that allows readers to understand the flow of history. For readers who appreciate a broad overview of intellectual and practical milestones, it’s a valuable resource. However, for those like me who see physical transformations as having the most enduring impact, the focus on philosophical and religious ideas may feel a bit imbalanced. I would have preferred a stronger emphasis on the scientific and technological advancements that have driven human progress in tangible ways. But I understand that the author’s goal was to show how different ideas—whether philosophical, artistic, or technological—interact and shape the course of history. In that sense, the book succeeds in offering a holistic view of how we’ve arrived at the present moment, and it encourages reflection on where we might go from here.

1001 Ideas That Changed the World – BooK REport Read More »

Are We Going to Lose a Generation?

I’ve been reflecting a lot lately on whether we’re on the verge of losing a significant portion of an entire generation. Evidence is mounting that many from Generations Z and Alpha are falling behind in basic life skills—skills that were once considered fundamental to success after high school and college. The thought that we could have a generation underprepared for the workforce is deeply concerning, both for their futures and for the broader societal implications.

It seems that more and more Gen Z workers are leaving jobs—or, more accurately, being let go—within days or weeks of starting due to perceived issues with work ethic or a reluctance to learn. Employers report troubling gaps in critical areas like reading comprehension, problem-solving, and communication—skills traditionally sharpened through rigorous education, like reading books or deep, thoughtful engagement in academic settings. These aren’t just job skills—they’re life skills.

Now, this is not just a question of declining standards or shifting priorities. Many of the traditional educational tools that once equipped people for the workforce are being replaced by other curricula, such as DEI programs. While diversity and inclusion are important, we need to ask whether these initiatives are overshadowing the core academic disciplines that once formed the backbone of a well-rounded education. Are we depriving young people of the foundational tools they need to succeed by over-prioritizing certain trends in education?

What’s Happening?

Many young people are increasingly skeptical about the value of a four-year college degree. Rising tuition costs, fears of mounting student debt, and a sense that the return on investment may not be worth it have prompted a shift toward alternatives like trade schools or direct workforce entry. And frankly, that’s not always a bad thing. Trades like plumbing, electrical work, and construction are experiencing a resurgence. These fields offer stability and, often, quicker entry into the workforce without the financial burden of a traditional college education.

There’s also been a rise in demand for specialized skills like coding, robotics, and data analytics—areas that don’t necessarily require a college degree but do demand specialized training and certifications. Coding boot camps and technical schools are helping to fill these roles, bypassing the need for a four-year degree. This shift is promising, but I wonder if we’re missing something crucial here. Are we trading too much of the long-term benefits of higher education for short-term wins?

While practical skills and faster workforce entry are definite advantages, the risk of a job skills mismatch looms large. As automation and AI continue to transform industries, will these new educational paths be enough? How do we ensure these young people have the soft skills—like critical thinking and adaptability—that will keep them relevant in an increasingly competitive job market?

The Problem with Reading

One of the biggest red flags for me is the decline in reading among young people. Since 1976, the Monitoring the Future Survey has tracked reading habits of high school seniors. Back then, nearly 40% of 12th graders read six or more books a year for pleasure. By 2021-22, that number had dropped to 13%. Even more alarming, the percentage of seniors who hadn’t read a single book for pleasure in the last year rose from 11.5% to 41%. That’s a massive shift, and it’s not just about reading for fun—it’s about the kind of sustained, focused attention and critical engagement that reading fosters.

What’s interesting is that Gen Z is still reading—but differently. Forbes reported that 55% of Gen Z reads every week, and 40% read daily. However, 67% of them are reading on their phones. They’re consuming content on platforms like Wattpad, which is full of genre mashups and experimental storytelling, but they aren’t reading the classics or books that foster a deeper understanding of history, culture, or philosophy. How does this affect their ability to engage critically with the world around them?

This shift to digital, bite-sized reading may explain why so many employers are reporting deficiencies in critical thinking and communication skills. How can we encourage a balanced approach to reading—one that embraces the modern, digital world but also values the lessons of the past?

Implications

There’s no doubt that if we don’t address these trends, there will be significant consequences. More young people could find themselves stuck in a “limbo” state—underqualified and unemployable in an economy that increasingly demands higher-level skills. The gig economy offers some opportunities, but it doesn’t provide the long-term security, benefits, or growth that many need to thrive.

We’re already seeing some of the signs: higher rates of underemployment, disengagement from traditional workforce structures, and a growing skills gap in industries undergoing rapid technological transformation. If we don’t find a way to reskill and upskill these generations while also nurturing their adaptability and soft skills, we’re looking at broader societal challenges—higher unemployment, increased homelessness, mental health crises, and growing economic instability.

Solutions

So, where do we go from here? Investing in flexible, lifelong learning models is a start. We need community engagement programs, accessible reskilling initiatives, and education systems that integrate both technical and soft skills. Education isn’t just about preparing for today’s jobs—it’s about equipping people to thrive in a world that’s constantly changing.

How do we encourage young people to embrace not only the technology of tomorrow but also the foundational skills that have long been the key to success? And how do we foster a sense of responsibility among educators, businesses, and communities to keep these generations from slipping into the cracks?

Are We Going to Lose a Generation? Read More »

How to Fight Back Against the Censors

Recently, former Secretary of State John Kerry remarked at the World Economic Forum that the First Amendment is a barrier to addressing “misinformation” about climate change, suggesting it stands in the way of consensus. Ironically, Kerry’s statement is a compelling argument for why the First Amendment is indispensable. If only government-approved views were allowed, we would inch closer to regimes like Russia or China, where dissent is stifled. The First Amendment protects the open exchange of ideas, ensuring that all viewpoints—especially dissenting ones—can be heard and debated.

If Kerry believes his views aren’t gaining traction, rather than advocating censorship, he should focus on strengthening his arguments, presenting robust evidence, and engaging in open debate. The reality is that climate change discussions, like any other hot topic, are influenced by numerous stakeholders, each with their own agenda. However, the core of the matter is that all viewpoints deserve to be heard. That’s the essence of the First Amendment: a free marketplace of ideas where censorship is minimal, except in extreme cases such as sedition or child pornography.

In Matt Taibbi’s article, “How to Fight Back Against the Censors,” he addresses this growing issue in much greater detail. He highlights how censorship isn’t just about controlling speech, but about reshaping the American personality to be more compliant. By stifling dissent under the guise of curbing misinformation, the government and its elites are fostering a more fearful, obedient society—something directly at odds with the principles that founded America.

Matt Taibbi: How to Fight Back Against the Censors

October 1, 2024

I was once taught you should always open an important speech by making reference to a shared experience.

So what do all of us at Rescue the Republic have in common? Nothing!

In a pre-Trump universe, chimpanzees would be typing their fourth copy of Hamlet before RFK Jr., Robert Malone, Zuby, Tulsi Gabbard, Russell Brand, Bret Weinstein, and I would organically get together for any reason, much less at an event like this.

True, everyone speaking has been censored. The issues were all different, but everyone disagreed with “authoritative voices” about something.

Saying no is very American. From “Don’t Tread on Me!” to “Nuts” to “You Cannot Be Serious!,” defiance is in our DNA.

Now disagreement is seen as a threat, and according to John Kerry, must be “hammered out of existence.” The former presidential candidate just complained at a World Economic Forum meeting that “it’s really hard to govern” and “our First Amendment stands as a major block” to the important work of hammering out unhealthy choices.

In the open he said this! I was telling Tim Pool about this backstage, and he asked, “Was black ooze coming out of his mouth?”

Kerry added that it’s “really hard to build consensus,” and told forum members they need to “win the right to govern” and “be free to implement change.”

What do they need to be free of? The First Amendment, yes, but more importantly: us. Complainers. That’s our shared experience. We are obstacles to consensus.

My name is Matt Taibbi. I’ve been a reporter for 35 years, covering everything from Pentagon accounting to securities fraud to drone warfare. My son, a few years ago, asked what I do. I said, “Daddy writes about things that are so horrible they’re interesting.”

Two years ago, I was invited by Elon Musk to look at internal correspondence at Twitter. This led to stories called the “Twitter Files,” whose main revelation was a broad government effort to suppress speech.

I was invited to talk about risks to the First Amendment, but to spare the suspense: That battle is lost. State censorship is a fact in most of the West. In February, our European allies began observing the Digital Services Act, which requires internet platforms to enforce judgments of state-appointed content reviewers called “trusted flaggers.”

Everything we found in the Twitter Files fits in a sentence: an alphabet soup of enforcement agencies informally is already doing pretty much the same thing as Europe’s draconian new law.

Now, is it against the law when a White House official calls Facebook and asks to ban a journalist for writing that the Covid vaccine “doesn’t stop infection or transmission”? I think, Hell yes. It certainly violates the spirit of the First Amendment, even if judges are found to say it keeps to the letter.

But this is post-9/11 America. Whether about surveillance, or torture, or habeas corpus, or secret prisons, or rendition, or any of a dozen other things, we ignore laws. Institutional impunity is the chief characteristic of our current form of government.

We have concepts like “illegal but necessary”: the government may torture, the public obviously can’t. The state may intercept phone calls; you can’t. The state may search without warrants, assassinate, snatch geolocations from your phones, any of a hundred things officially prohibited, but allowed. This concept requires that officials have special permission to ignore laws.

Ten years ago, we were caught spying on three different French presidents as well as companies like BNP Paribas, Crédit Agricole, Peugeot, Renault, and Total. Barack Obama called the French to apologize, but did we stop? We did indict the person who released the news, Julian Assange.

Congratulations to Julian on getting out, by the way. And shame on every journalist who did not call for his release.

We ignore laws. It’s what America does. With this in mind, our government has moved past censorship to the larger project of changing the American personality. They want a more obedient, timorous, fearful citizen. Their tool is the internet, a vast machine for doling out reward and punishment through likes and views, shaming or deamplification. The mechanics are complicated, but the core concept is simple: You’re upranked for accepting authority, downranked for questioning it, with questions of any kind increasingly viewed as a form of disinformation.

Let me pause to say something about America’s current intellectual class, from which the “anti-disinformation” complex comes. By the way: There are no working-class censors, poor censors, hungry censors. The dirty secret of “content moderation” everywhere is that it’s a tiny sliver of the educated rich correcting everyone else. It’s telling people what fork to use, but you can get a degree in it.

America has the most useless aristocrats in history. Even the French dandies marched to the razor by the Jacobins were towering specimens of humanity compared to the Michael Haydens, John Brennans, James Clappers, Mike McFauls, and Rick Stengels who make up America’s self-appointed behavior police.

In prerevolutionary France, even the most drunken, depraved, debauched libertine had to be prepared to back up an insolent act with a sword duel to the death. Our aristocrats pee themselves at the sight of mean tweets. They have no honor, no belief, no poetry, art, or humor, no patriotism, no loyalty, no dreams, and no accomplishments. They’re simultaneously illiterate and pretentious, which is very hard to pull off.

They have one idea, not even an idea but a sensation: fear. Rightly so, because they snitch each other out at the drop of a hat; they’re afraid of each other, but they’re also terrified of everyone outside their social set and live in near-constant fear of being caught having an original opinion. They believe in the manner of herd animals, who also live whole lives without knowing an anxiety-free minute: They believe things with blinding zeal until 51 percent change their minds, and then, like deer, the rest bolt in that direction. We saw that with the Biden is sharp as a tack/No, Biden must step aside for the Politics of Joy switch.

I grew up a liberal Democrat and can’t remember having even most of the same beliefs as my friends. Now, millions of alleged intellectuals claim identical beliefs about vast ranges of issues, and this ludicrous mass delusion is the precondition for “disinformation studies,” really the highly unscientific science of punishing deviation from the uniform belief set—what another excommunicated liberal, my friend Thomas Frank, calls the “utopia of scolding.”

“Freedom of speech” is a beautiful phrase, strong, optimistic. It has a ring to it. But it’s being replaced in the discourse by “disinformation” and “misinformation,” words that aren’t beautiful but full of the small, pettifogging, bureaucratic anxiety of a familiar American villain: the busybody, the prohibitionist, the nosy parker, the snoop. 

H.L. Mencken defined Puritanism as the “haunting fear that someone, somewhere, is happy.” That streak of our early European settlers unfortunately survives in us and keeps surfacing through moral panics. Four hundred years ago it was witches, then it was Catholic immigrants, then “the devil’s music,” comic books, booze, communists, and now, information.

Because “freedom of speech” is now frequently described as a stalking horse for hate and discrimination—the UN High Commissioner for Human Rights Volker Türk scolded Musk that “free speech is not a free pass”—it’s becoming one of those soon-to-be-extinct terms. Speech is mentioned in “reputable” media only as a possible vector for the informational disease known as misinformation. Soon all that will remain of the issue for most people is a flutter of the nerves, reminding them to avoid thinking about it.

The endgame is not controlling speech. They’re already doing that. The endgame is getting us to forget we ever had anything to say.

To small thinkers, free speech is a wilderness of potential threats. The people who built this country, whatever else you can say about them, weren’t small thinkers. They were big, big thinkers, and I mean that not just in terms of intellect but arrogance, gall, brass, audacity, cheek.

Kurt Vonnegut called the founding fathers “sea pirates.” He wasn’t far off. These people stole a continent from the King of England. And got away with it. Eminem said there ain’t no such thing as halfway crooks—there was nothing halfway about the Constitution authors.

James Madison, who wrote the First Amendment, foresaw the exact situation of a government that ignores laws. In fact, he was originally opposed to the Bill of Rights because he didn’t think “paper guarantees” could stop a corrupt government. So he put together a document designed to inspire a personality type that would resist efforts to undo the experiment.

Here, an important quality came into play: Madison was a great writer. The 45 words of his First Amendment were composed with extraordinary subtlety:

Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble, and to petition the government for a redress of grievances.

The First Amendment didn’t confer rights or entrust government with guaranteeing them. Instead, the founders stood to the side and, like an old country recognizing a new country, simply acknowledged an eternal truth: the freedom of the human mind.

This is what censors never understand. Speech is free. Trying to stop it is like catching butterflies with a hammer, stopping a flood with a teaspoon. . . choose your metaphor, but it’s a fool’s errand. You can apply as many rules as you want, threaten punishment, lock people up. The human mind always sets its own course, often in spite of itself. As the poet William Ernest Henley explained:

It matters not how strait the gate,
How charged with punishments the scroll,
I am the master of my fate,
I am the captain of my soul.

Unlike the busybodies of the Internet Age, to whom words are just another overproduced, over-plentiful, unnecessary, and vaguely hazardous commodity like greenhouse gases or plastic soda bottles, people like Madison understood the value of language.

In 1787 you might have to walk a mile or five just to see a printed word. It was likely to be the Bible. I’m not religious, but I’ve read the Bible, and so, of course, did they. They knew the Gospel of John: “In the beginning was the word, and the word was with God, and the word was God.”

That was a reference to Genesis: In the beginning, God said, “Let there be light,” and the world was born. For them, the idea of the word was suffused with the power of creation itself. This wasn’t law. This was metaphysics. It was cosmogony.

A little country run by a bunch of jumped-up tobacconists and corn farmers needed an ally to withstand the wrath of European royalty. They got it by lighting a match under human ingenuity, and creativity, and passion. It was rash, risky, reckless, and it worked.

What was the American personality? Madison said he hoped to strengthen the “will of the community,” but other revolutionaries weren’t quite so polite. Thomas Paine’s central message was that the humblest farmer was a towering moral giant compared to the invertebrate scum who wore crowns and lived in British castles.

Common Sense told us to stand up straight. Never bow, especially not to a politician, because as Paine explained—I want you to think of Kerry and Hayden and Cheney here—“Men who look upon themselves as born to reign, and others to obey. . . are frequently the most ignorant and unfit of any throughout the dominions.”

Oscar Wilde noted ours was the only country in the world where being a kook was respectable. Every other country shunned the tinkerer or mad inventor and cheerfully donated them to us, turbocharging our American experiment.

We welcomed crazy, and the world has light bulbs, the telephone, movies, airplanes, submarines, the internet, false teeth, the Colt .45, rock and roll, hip-hop, and monster dunks as a result. Wilde lampooned our ignorance and lack of artistic sophistication and tolerance for ugly words—hilariously, he refused to speak at a town that named itself “Griggsville”—but his final observation was a supreme compliment:

The Americans are the best politically educated people in the world. It is well worth one’s while to go to a country which can teach us the beauty of the word FREEDOM and the value of the thing LIBERTY.

In my twenties, while traveling through the former Soviet Union, I noticed that people from other cultures often had hang-ups about authority. Men from autocratic countries in the Middle East always seemed to whisper out of the corners of their mouths, as if they were afraid someone might hear, even about meaningless things. They would say: “Listen, my friend, the only good song George Michael ever wrote was ‘Faith. . . ’ ” 

“Why are we whispering?” I’d ask. “I don’t know,” they’d say.

People who grew up in places with the queen on their money were class-conscious and calibrated what they could say according to who else was at the table. Russians were like us, expressive and free-spirited and funny, but infected with terrible fatalism: They froze around badges and insignias and other symbols of authority as if they had magic power.

Over time I realized: I liked being an American. For the first time I was seeing the American experience through the eyes of foreigners. I did an interview once at a restaurant in Moscow called Scandinavia. A group of European diplomats was having a conference and complained about a table of loud American businessmen. A young Swedish waiter was sent to deal with them.

He leaned over to the biggest and loudest of these finance bros and said, “If you could keep your voice down, sir. . . 

The American turned and said: “Is that a question?”

The kid froze. The American said: “You mean ‘Be quiet,’ right?”

“Yes.”

The American got up. “Look, you’re over here because a bunch of Belgians are too afraid to come over here themselves. You’re carrying that like the weight of the world. I can see it on your shoulders. Let it go, man.”

Now those diplomats grew spines. “Hey,” they said. “We are not Belgians. We’re—”

“You’re Belgians,” the American snapped. Then he gave the floor to the kid who said, “Please be quiet.” The American took out a $100 bill and stuck it in the kid’s vest pocket. He walked around the rest of the night like he owned the place. He might have gone on to do just that.

After that, I realized every American has a little bit of asshole in him. William Blake said, “Always be ready to speak your mind and a base man will avoid you.” Some struggle with this concept. Americans are born knowing it.

Incidentally, propaganda is the same trick I saw in that restaurant. It’s always someone trying to make you feel bad for their weakness, their mistakes. Don’t be ground down by it. Stand up straight, and give it back.

Which is why I say: Kerry, Hayden, Cheney, Adam Schiff, Craig Newmark, Reid Hoffman, Pierre Omidyar, Leon Panetta, and especially that Time editor turned self-appointed censor Rick Stengel should be packed in a rocket and launched into the fucking sun.

Let’s be clear about our language. Madison famously eschewed the word toleration or tolerance when it came to religion and insisted on the words freedom or liberty instead. This became the basis for the Virginia Declaration of Rights, which in turn became the basis for the Bill of Rights. That’s why we don’t have “toleration of religion” or “toleration of speech.” We have freedom of speech. The right word for the right time.

To the people who are suggesting that there are voices who should be ignored because they’re encouraging mistrust or skepticism of authority, or obstructing consensus: I’m not encouraging you to be skeptical of authority. I’m encouraging you to defy authority. That is the right word for this time.

To all those snoops and nosy parkers sitting in their Homeland Security–funded “Centers of Excellence,” telling us day after day we must think as they say and vote as they say or else we’re traitorous Putin-loving fascists and enablers of “dangerous” disinformation: Motherfucker, I’m an American. That shit does not work on me. And how can you impugn my patriotism, when you’re sitting in Klaus Schwab’s lap, apologizing for the First Amendment to a crowd of Europeans? Look in the mirror. 

I’m not the problem. We’re not the problem.

You’re the problem. 

You suck.

How to Fight Back Against the Censors Read More »

Try a Theme Dinner – Spanish Theme

We are getting into some of the busiest time of the year. But I thought this change of pace might be useful. I have done this in the past developing theme dinners of various flavors – Italian, French and even Turkish. Here I am proposing a Taste of Spain.
(This is actually from a newsletter from 2012)

Spanish Dinner Party, Three Course Dinner Menu

Tapas (Appetizers)
Sangria Roja (Red Sangria) or Cava (Spanish Sparkling Wine)
Gambas al Ajillo (Garlic Shrimp)
Almejas a la Marinera (Spicy Clams in Tomato & Saffron Sauce)

La Cena (Dinner)

Rioja (Classic Spanish Red Wine)
Gazpacho Frio (Cold Gazpacho Soup)
Paella (Seafood and Chicken Stew with Rice)
Pan de la Casa (Fresh Bread)

Postre (Dessert)

Arroz con Leche (Rice Pudding)
Chocolate mini-cupcakes with Pecan Cream-cheese Frosting
Cafe con leche (Coffee with milk)

You can start preparing for this several days before. It helps to create the shopping list and create a detailed cooking schedule so as to make sure the food is ready at the appropriate times.

Teaming up with another couple is a great idea for many reasons, but mostly because it spreads the work.

Recipes

Spanish Paella

Serves: 6

Ingredients

  • 1 pinch of Spanish saffron threads, about ½-1 tsp
  • 4 cups chicken stock, heated
  • ¼ cup olive oil
  • 2 garlic cloves
  • ½ medium yellow onion, chopped
  • 2 cups short-grained Spanish or Paella rice
  • 1 cup peas (or asparagus, chopped into 2 inch long pieces)
  • 1 red bell pepper and 1 yellow bell pepper, thinly sliced
  • 2 links of chorizo or firm sausage, cut into chunks or thinly sliced
  • 1-2 cups chicken, cooked and chopped
  • ½ lb uncooked shrimp, peeled and de-veined
  • 1 dozen clams or mussels in shells, scrubbed and pre-soaked
  • 1/2 teaspoon Spanish paprika
  • sea salt
  • pepper

Preparation

In a medium bowl, place the saffron in the chicken stock and allow to sit for a few minutes to dissolve. Set aside. Heat the olive oil in a paella pan or skillet. Add the chorizo and sauté until browned, remove and reserve. Add the garlic, onions, and bell peppers, stirring constantly until the onions become translucent and the peppers become soft. Stir in the rice. Continue to cook over medium heat until the rice begins to brown slightly, stirring frequently. Add the chicken stock and saffron mixture. Simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Stir in the peas, bell peppers, chicken and chorizo. Add the paprika and salt and pepper to taste. Place the shrimp and clams over the top of paella, create a circular pattern. Give the paella a good shake by holding the 2 handles on each side of the pan. Let it simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom. Discard any mussels and clams that have failed to open. Serve the paella straight from the pan, garnished with lemon wedges.

Variation:

If you do not have a paella pan or want to try making the dish in a Dutch oven, try this variation. Preheat the oven to 350 degrees F. In a medium bowl, place the saffron in the chicken stock and allow to sit for a few minutes to dissolve. The stock will begin to take on the flavor of the saffron. Heat the olive oil, garlic and onion over the stove in a Dutch oven until heated through and the onions become translucent. Stir in the rice. Continue to cook over medium heat until the rice begins to brown slightly, stirring frequently. Stir in the peas, bell peppers and chorizo. Add the paprika and salt and pepper to taste. Add the chicken on top of the mixture, without mixing it in.  Cover and place in the oven. Bake for 1 hour and then add the shrimp and clams over the top of paella, create a circular pattern. Recover and bake for 10-15 minutes longer or until the clams open and shrimp turns pink. Remove any clams that do not open and serve warm from the dish, garnished with lemon wedges.

Sangria Roja

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1/4 cup Contreau or Triple Sec
  • 1 bottle of Cabernet ( I used Pepperwood Cabernet, only $6/bottle at the grocery store and tasty!)
  • Sprite (or sparkling wine – even better!)
  • Fresh Fruit: Peaches, Pears, Apples, Green Grapes

Preparation

It is best if Sangria is prepared about 8-12 hours before serving, allowing the fruit and all flavors to blend.

Base recipe: which should be made ahead of time (or if your stove dies like mine did the day before the party, substitute store bought simple syrup and add the Triple Sec). Any unused base can be stored in the fridge for approx. 4 weeks. The base recipe can be doubled, tripled, etc. depending on how many servings you need. Bring the water, sugar and cinnamon stick to a boil. Continue boiling until a light syrup forms. Remove from heat and let cool at room temperature. Add the Triple Sec or Cointreau to base. Stir to blend. Refrigerate.

In a large container pour desired amount of Cabernet. Add small amounts of base mixture until desired sweetness is obtained. Add peeled and cubed apples, peaches and pears. Cut green grapes in half lengthwise and add. Note: peeled oranges can be used in limited amounts. Generally citrus fruits are avoided due to acidity. Let mixture stand 8 hours.  Just before serving add enough Sprite or similar beverage to add sparkle.

Tips

Tips For Throwing a Themed Dinner Party

  • Planning a Menu and a Budget
    • How many people are coming? This will help you plan your shopping list.
    • Any dietary needs among your guests? If you know you have guests attending that are vegetarians or have a food allergy, you should do your best to accommodate their needs.
    • Create the menu. Plan the following items and purchase appropriate quantities depending on your guest list:
    • 2 Appetizers,
    • 1 Main dish,
    • 2 side dishes,
    • 1 dessert,
    • 1 signature cocktail
    • 1 red wine
    • 1 white wine
    • A non-alcoholic beverage
    • Coffee and/or tea to accompany dessert
  • Setting the Mood
    • Music is one of the easiest ways to set the mood for your event. Set a Pandora station to the Gypsy Kings, you won’t have to worry about the music for hours.
    • Let there be light: placing candles on the table and around the party will create an intimate and warm ambiance to the party.
    • Choose flowers and decorate the table with colors that reflect the theme. For the Spanish Dinner Party theme, feature deep reds, oranges and blues.

Try a Theme Dinner – Spanish Theme Read More »

Is the penny obsolete?

Not sure if you are like me but I have a big two-quart jar that I throw all of my loose change in at the end of each week. This accumulates over the year so that I have some unexpected extra money for the holidays. Some years that has been three for four hundred dollars. But because the vast majority of the change that I collect is pennies, the volume is much bigger that the resulting amount.

Which brings me to this article that challenges the usefulness of pennies going forward. More and more we pay with some electronic method and the use of money is declining rapidly. So perhaps even more that pennies will become unnecessary and obsolete.

I any case the article lays out some good reasons to stop producing pennies and for removing them from daily use. Perhaps coin collectors will see some residual value in them.

The penny is like an ashtray in an airplane bathroom—a holdover that no one has the energy to nix.

That’s the thesis of Caity Weaver’s 7,000-word manifesto published in New York Times Magazine September 1, 2024, in which she argues that the US needs to consign the measly tokens to the dustbin of numismatic history. She decided to offer her two cents on the matter after learning that producing a single penny costs the US Treasury more than three pennies.

  • The government lost over $94 million last year minting billions of the pesky discs, which are used mostly as change for cash purchases ending with .99 and…not much else.
  • The vast majority are destined to vanish into couch crevices and other places of coin oblivion, abandoned by Americans who have no reason to carry currency with a face value that amounts to a rounding error after centuries of inflation.

Weaver is far from the first commentator to find the status quo absurd: She joins a chorus of penny abolitionists that includes prominent economists, US Mint officials, lawmakers, and at least one POTUS (Obama). But despite years of grumbling about the superfluousness of the near-worthless coins and several congressional bills to ditch them, nothing has yet killed the penny once and for all.

Who’s grasping at pennies?

“A penny saved is a penny earned” rings true for the Tennessee metal manufacturer Artazn, the government’s sole supplier of the zinc blanks used to make the 1-cent coins (a penny is made up of 98% zinc coated with copper). The company, which was bought by private equity in 2019, has raked in $1 billion in revenue since 2008 from selling zinc discs to the US Mint.

Artazn’s lobbying on Capitol Hill is the main reason for the penny’s endurance, according to retired US Mint Spokesperson Tom Jurkowsky and other sources Weaver spoke to. Though the company spent a relatively paltry $3 million on coin lobbying efforts, Artazn is the loudest voice promoting pro-penny talking points, sponsoring the advocacy group Americans For Common Cents, which argues:

  • The abolition of the penny would negatively impact low-income people and the unbanked, who make up a disproportionate amount of cash users, by causing stores to round up prices.
  • Charities like the Leukemia & Lymphoma Society rely on penny donations for fundraising.
  • Polls show that the majority of Americans want to keep the penny.

But many penny opponents claim that these arguments don’t add up to much, just like a bucket of pennies.

Down with the penny

Penny abolitionists point out that cash usage is declining and highlight studies showing that even cash-loving consumers would not be harmed if prices were rounded to the nearest nickel. Just like some after-tax totals would be rounded up by one or two cents, others would be rounded down (one study did predict a minuscule price increase in aggregate).

Plus, the US wouldn’t be the first country to ditch the penny:

  • Canadian merchants say that consumers there have gotten used to the rounding system the country implemented when it stopped minting its one-cent coin in 2013.
  • The US itself previously parted ways with the half-cent coin at a time when it was worth more than today’s penny.

Concerns for charities might also be misplaced. When Weaver reached out to the Leukemia & Lymphoma Society, she was told that the organization no longer relies on coin drives and has been more successfully using credit card payment roundups to fundraise.

As for the penny’s supposed popularity, the majority of Americans across party lines are on board with ceasing penny production once they’re told how much it costs to make them, according to a 2022 poll by progressive think tank Data for Progress.

There are some Abe Lincoln stans who worry that the demise of the penny would diminish the legacy of the 16th president, whose profile graces its obverse. Financial Times reporter Sam Learner proposes erecting a copper-plated Lincoln monument made out of melted pennies to appease them.

So, why are shiny new pennies still a thing? Weaver blames government inertia. The Fed reflexively orders them from the Treasury, the Treasury fulfills the order from the Mint, and Congress lacks the political urgency to officially nix them. But she claims there’s one person with the power to pull the penny kill switch: According to an obscure law Weaver discovered during her research, the Treasury Secretary can simply not order any coins she deems unnecessary.—SK

Is the penny obsolete? Read More »

More Fall Soup Suggestions

I am going to be on vacation for the last half of October but did want to get one more set of soup recipes for the Fall posted. I will move onto more holiday oriented items when I return. So be on the lookout for them.

Zesty Hamburger Soup

“This recipe is great for those very cold autumn or winter days or just when you feel like eating soup. It is great when served with hot garlic bread or hot crusty French bread.”

10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 2 cups sliced celery
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 4 cups hot water
  • 2 medium red potatoes, peeled and cubed
  • 2 cups frozen corn
  • 1-1/2 cups uncooked small shell pasta
  • 4 pickled jalapeno slices
  • 4 cups V8 juice
  • 2 cans (10 ounces each) diced tomatoes with green chilies
  • 1 to 2 tablespoons sugar

Directions

  • In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink.
  • Add garlic, cook 1 minute longer. Drain.
  • Stir in the water, potatoes, corn, pasta and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
  • Stir in the remaining ingredients. Cook and stir until heated through.

Yield: 10 servings (3-3/4 quarts).

Nutrition Facts: 1-1/2 cups equals 221 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 548 mg sodium, 33 g carbohydrate, 4 g fiber,

Healthy Sausage Lentil Soup

This is from a 2014 newsletter.

Suzanne Dabkowski of Blythewood, South Carolina found this good-for-you recipe in a men’s magazine and lightened it up. “I ate a lot of it when I was pregnant because it’s so tasty and loaded with fiber, vitamins and iron.” It also makes good use of low-sodium and low-fat ingredients.

6 ServingsPrep/ 25 min. Cook: 40 min.

Ingredients

  • 1 medium onion, chopped

  • 1 celery rib, chopped
  • 1/4 pound reduced-fat smoked sausage, halved and thinly sliced
  • 1 medium carrot, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/3 cup water
  • 1 cup dried lentils, rinsed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 tablespoon Worcestershire sauce
  • 1 cup chopped fresh spinach

Directions

  • In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
  • Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender.
  • Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender.
  • Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted.

Yield: 6 servings.

Nutrition Facts: 1 cup equals 180 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 639 mg sodium, 31 g carbohydrate, 12 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Spicy Chicken Soup

This is a terrific way to use left over chicken from a Sunday dinner or barbecue.

Ingredients

  • 1 large chicken breast cooked and shredded
  • 4 cups chicken broth
  • 2 T olive oil
  • 1 carrot sliced
  • 1 rib celery sliced
  • 1 cup chopped onion
  • 4 cloves garlic sliced thin
  • 1 T smoked paprika
  • 1/2 t chili flakes
  • 1 14 1/2 oz can diced tomatoes
  • 1/2 large bell pepper red or green sliced
  • 1 10 oz package frozen Trader Joe’s rice medley
  • salt and pepper to taste

Preparation

  • ·        Preheat the oven to 400 degrees. Heat olive oil in cast iron Dutch Oven. 
  • ·         Add carrots, celery, onion, and garlic and sauté till lightly browned. Season with salt and pepper. 
  • ·         Add paprika and chili flakes and cook for one minute. Add 1 cup of broth and scrape bottom of pan.
  • ·         Add remaining broth and rest of ingredients. Bring to a boil and simmer for 20 minutes.
  • ·         Before serving, add a final splash of olive oil.
  • ·         Serve with crusty bread and green salad.

More Fall Soup Suggestions Read More »

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