Thursday, May 30, 2024

Clouds and Illusions: The Timelessness of Both Sides Now

"Both Sides Now" is one of Joni Mitchell's most famous songs. Written in 1967 the song began to get covered by other artists almost immediately from Judy Collins and Dave Von Ronk to showmen like Frank Sinatra and Robert Goulet. The song ranks as #171 on Rolling Stone's list of all-time greatest songs.

The  appeal of the song is undoubtedly due in part to its universality. Who among us has not experienced the emotional landscapes that accompany optimism and innocence toward love and life, and the subsequent disillusionment and bittersweet nature of wisdom gained over time. Mitchell's concise cycles-of-life story is presented in imagery that reflects both the whimsical and the poignant tides of existence.

According to Wikipedia the catalyst that set Joni Mitchell's pen in motion was the experience of reading a passage about clouds while in a plane flying over the clouds herself. The poet penned lines that dance, the imagery so apt. "Rows and flows of angel hair and ice cream castles in the air and feather canyons everywhere..."

But later, looking at clouds from another angle, they only block the sun. Who hasn't experienced this? The grey, the chill when our sun's face is hidden.... and the epiphany: "I really don't know clouds at all."

This is the pattern. We see. We think we understand. Then we see more and realize the smallness of our understanding.

In the second section of the song she turns her attention to love and the "dizzy dancing way you feel" when under its spell. But like clouds there's a dark side and in the end "it's love's illusions I recall, I really don't know love at all," she sings.

The final section repeats the pattern, with the subject being life.

Mitchell was 24 years old when she recorded this song.

Both Sides Now

Rows and flows of angel hair
And ice cream castles in the air
And feather canyons everywhere
I've looked at clouds that way

But now they only block the sun
They rain and snow on everyone
So many things I would have done
But clouds got in my way

I've looked at clouds from both sides now
From up and down, and still somehow
It's cloud illusions I recall
I really don't know clouds at all

Moons and Junes and Ferris wheels
The dizzy dancing way you feel
As every fairy tale comes real
I've looked at love that way

But now it's just another show
You leave 'em laughing when you go
And if you care, don't let them know
Don't give yourself away

I've looked at love from both sides now
From give and take, and still somehow
It's love's illusions I recall
I really don't know love at all

Tears and fears and feeling proud
To say "I love you" right out loud
Dreams and schemes and circus crowds
I've looked at life that way

But now old friends are acting strange
They shake their heads, they say I've changed
Well something's lost, but something's gained
In living every day

I've looked at life from both sides now
From win and lose and still somehow
It's life's illusions I recall
I really don't know life at all

I've looked at life from both sides now
From up and down and still somehow
It's life's illusions I recall
I really don't know life at all


© 1967 Gandalf Publishing Co.

© 2000 Reprise Records

Trivia: Both Joni Mitchell and Neil Young were afflicted with polio in Canada's 1951 polio outbreak just before Jonas Salk discovered the vaccine that bears his name. She was eight, he was five.

Wednesday, May 29, 2024

Summer Feasting with the King of Creams: Elevate Your Burger Game

Third in a Series for National Hamburger Month

There are many reasons hamburgers are so popular. Let’s start with their versatility. Hamburgers can be customized to suit individual preferences. From the type of meat to the choice of toppings, there are endless variations to suit different tastes and dietary restrictions.

 

Hamburgers are also convenient to eat on the go, making them a popular choice for busy individuals and families. They can be easily ordered at fast-food restaurants, food trucks, diners, and even upscale eateries, providing a quick and satisfying meal option.

 

Burgers are famously associated with comfort food. They evoke feelings of nostalgia and familiarity. Many of us have fond memories of enjoying hamburgers at backyard barbecues or at family gatherings and social events.

 

The ability to customize hamburgers according to personal preferences appeals to a wide range of tastes and dietary restrictions. Whether someone prefers a classic cheeseburger or a gourmet creation with exotic toppings, hamburgers offer endless possibilities for expressive experimentation. And to a certain extent that is what this series of hamburger features is about, introducing you to new possibilities for your own culinary creativity. 

 

This week we reached out to Courtland Powe, owner of The King of Creams, who started out with an ice cream food truck on the streets of Duluth. Today The King of Creams is a locally owned family business now housed in two locations, in the Central Hillside as well as Hermantown.

 

The Reader: What do you believe are the essential ingredients for a perfect hamburger patty?
Courtland Powe: Good cuts that have been ground to a fine texture with plenty of fat, a hot cooking surface and quality seasoning.


The Reader:
Can you share any tips for selecting the best cuts of meat for hamburger patties?

CP: Look for cuts like chuck/brisket, chuck/brisket/short rib etc. For cost effectiveness as well as good flavor, we use a good quality chuck at a ratio of 80% muscle to 20% fat.

 

The Reader: What cooking techniques do you use to ensure juicy and flavorful hamburgers?

CP: Our cooking technique starts with a well-formed tightly packed meat ball. Some people argue that you want your meat ball loosely packed. We disagree. Once that meatball is formed it gets smashed on a hot flat top griddle where a nice sear is made allowing the juices from the meat to stay in the center where it belongs. We only season one side of the patty as well to give a nice balance of seasoning to meat. 

 

The Reader: Do you have any special seasoning blends or marinades that you like to use for hamburgers?
CP: Yes. It’s proprietary but it consists of things like salt, onion powder, garlic powder etc. There is a special ingredient that a few people have been able to pick out since we've been in business but we neither confirm nor deny it when they do.

 

Joshua Tran flipping burgers at the Hermantown location.

The Reader:
How do you achieve the ideal balance of toppings and condiments to complement the burger patty?
CP: Everyone likes different things in terms of toppings which is why we have chosen to offer a build your own model of burger. Personally, I prefer fried onions, sauteed mushrooms, fresh kosher dill pickles that must be refrigerated and a slice or two of tomato. 

 

The Reader: Are there any unconventional ingredients or flavor combinations that you've experimented with in hamburger recipes?

CP: Years ago we had a food truck at the Blueberry Festival in Ely, MN. In the spirit of the festival, we ground fresh wild blueberries into the meat and hand smashed the burgers on our flat top grill. It never really picked up for us there, but the blueberry flavor was very subtle and it added a lot of delicious moisture to the patty. I have contemplated adding that to the menu at our brick-and-mortar locations because its different, but who knows if people would respond.


The Reader: Can you share your preferred method for cooking hamburgers (grilling, pan-frying, broiling, etc.) and why you prefer it?
CP: Our preferred method of cooking burgers is a perfectly seared, hand smashed burger on a nice hot flat top griddle. The flavor is unadulterated by smoke and fumes and the true flavor of the meat is allowed to shine this way. The shape of the patty tends to be more consistent this way as well and doesn’t tend to shrink into a hockey puck if you will.


The Reader: How do you ensure consistency in flavor and quality when cooking hamburgers in a restaurant setting?
CP: To ensure consistency, we weigh out every single patty and form them by hand into a meat ball. Of course this means we use high quality, fresh ground chuck. Once that meatball is formed and you place your order at the counter, we then place that perfectly formed ball on the flat top and smash it down to about 1/4" thick. Once it’s ready it gets seasoned and then scraped off the grill and flipped until the clear juices start to rise. We do this with every single burger we make and everyone is trained to do it the exact same way. Nothing sits in a warmer and it ensures a fresh high-quality product. It can get tricky to stay consistent when we are super busy as space is limited but we do our best.

 

The Reader: Are there any additional tips or tricks that you've learned over the years for making outstanding burgers that you can share?

CP: One tip I would say is make sure you choose your bun wisely. We sampled so many buns from so many places. We use a top-quality bakery fresh Egg Bun from Franklin Street Bakery in NE Minneapolis. It's got a subtly sweet flavor that pairs well with our seasoned patty.
 

The Reader: What are your recommendations for achieving the perfect texture and doneness in hamburger patties?
CP: Don’t overcook the burger. Get that sear and cook it only till it’s done, which is around 155-160 degrees. If you remove the patty from the heat when it’s around 150 degrees it will keep cooking and ensures you don’t overcook.

 

Tuesday, May 28, 2024

Thoughts on War, from Ancient and Modern Perspectives

After reading the following statement in a Substack post this morning I felt prompted to assemble some thoughts about war. I considered writing comments about each but concluded that their effect together did not require additional embellishments.

"Dopamine-inducing propaganda is an omnipresent feature of modern media, and emotions stirred by military conflict only increase the difficulty of separating reality from the innumerable synthetic varieties. It is not uncommon to find wildly different descriptions of the same event from seemingly credible sources."
--Doomberg, Mapping the War

“We experienced first-hand the horror of this war, witnessing the appalling injuries and death". --Senior medical officer Dr. Sandy Inglis, describing the impacts of the recent airstrikes in Rafah, and scenes from the Red Cross Field Hospital as staff received patients

"Wars invariably serve as classrooms and laboratories where men and techniques and states of mind are prepared for the next war."
--Wendell Berry 

"War is a highly planned and cooperative form of theft."
--Jacob Bronowski, The Ascent of Man

"I venture to say no war can be long carried on against the will of the people."
--Edmund Burke

They sent forth men to battle,
But no such men return;
And home, to claim their welcome,
Come ashes in an urn.

--Aeschylus, Agamemnon


"War is a quarrel between two thieves too cowardly to fight their own battle; therefore they take boys from one village and another village, stick them into uniforms, equip them with guns, and let them loose like wild beasts against each other."
--Thomas Carlyle, 
as quoted by Emma Goldman 


"I hate war as only a soldier who has lived it can, only as one who has seen its brutality, its stupidity."
--Dwight D. Eisenhower 

In Flanders fields the poppies blow
Between the crosses, row on row,
    That mark our place; and in the sky
    The larks, still bravely singing, fly
Scarce heard amid the guns below.
     --John McCrae

    Monday, May 27, 2024

    Another Dylan Fest Is in the Books: Many 2024 Memories Generated

    It was anther very busy, energetic week here in the Northland. The photos capture attempt to cature a bit of this year's Duluth Dylan Fest. Details to be added as time permits. Many of the photos courtesy Michael K. Anderson.

    Subonnet Sue (L) with DDF Director Zane Bail.
    Tuesday's Open Jam at Carmody's.
    Insde the Green Room, Sacred Heart
    Armory Arts Quilt of Memories
    Armory Tour gathering at the drill hall.
    KDAL Studios with Paul Metsa, host of Stars Over the Prairie.
    L-R: Paul Metsa, Bill Pagel, Marc Percansky, Ed Newman
    Cowboy Angel Blue Saturday night at Mr. D's
    Amy Grillo with Pat Eliason, hosts of Friday night's
    Singer/Songwriter Contest at Sacred Heart.
    Dylan archvist Bill Pagel with Marc Percansky. 
    Marc Percansky shares a story with Paul Metsa's listeners.
    The Basement Tapes at Earth Rider Wednesday.
    Greg Tiburzi with Pat Eliason at the goodbye brunch.
    Winner's of the Singer Songwriter Contest Friday evening.
    (L to T) Rick Bruner (2), Austin Castle (1), Eddy Burke (3)
    Saturday's John Bushey Memorial Lecture at Wussow's
    featured the authors of Bob Dylan in Minnesota.
    L to R: Matt Steichen, Marc Percansky, Ed Newman, Paul Metsa
    with moderator Mark Nicklawski.
    The audience at Wussow's.
    Shane Nelson with Leslie.
    One of the musicians at our open jam,

    Happy Birthday, Bob.


    Wednesday, May 22, 2024

    Wordless Wednesday: Bob Dylan In Various Guises--Art by Ennyman

    Dylan images I've created through the years.


    ennyman3@gmail.com


    A few of these are for sale, as originals or reproductions.
    If interested, send me a note: ennyman3@gmail.com

    THIS WEEK IS DULUTH DYLAN FEST. 
    SCHEDULE HERE: 

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