Wednesday, July 6, 2016

Books Read, Midway Through 2016 Edition

Since we are about midway through 2016, here is a list of the books I've read in the first half of the
year in alphabetical order.

FICTION
  • The Bards of Bone Plain by Patricia McKillip
  • The Caller by Juliet Marillier
  • Chalice by Robin McKinley
  • Cybele's Secret by Juliet Marillier
  • The Dancers of Arun by Elizabeth A. Lynn
  • Dreamer's Pool by Juliet Marillier
  • Kissing the Witch: Old Tales in New Skins by Emma Donoghue
  • Pax by Sara Pennypacker
  • The Promise by Robert Crais
  • Raven Flight by Juliet Marillier
  • Shadowfell by Juliet Marillier
  • Tower of Thorns by Juliet Marillier
  • Walking Dead by Greg Rucka (reread)
  • Watchtower by Elizabeth A. Lynn
  • A Wild Swan and Other Tales by Michael Cunningham
  • Wildwood Dancing by Juliet Marillier
  • The Woman Who Gave Birth to Rabbits: Stories by Emma Donoghue

Wednesday, June 22, 2016

Recipe Wednesday: Penne Arrabiata

When it comes to pasta—and Italian food in general—I have a strong preference for the dishes of Southern Italy. (Consider, for example, my love of spaghetti all'aglio, olio e peperoncino.) Conveniently, Southern Italian cuisine, with its holy trio of garlic, olive oil, and tomatoes, is also way easier to veganize than the more meat and dairy based staples of the North.

With summer now officially here, it's the perfect time for a zesty, tomatoey pasta, especially if you plan on spending time in the sun: tomatoes contain lycopene, which helps prevent UV damage to your skin. One of my favorites is penne arrabiata. This simple dish is especially popular in and around Rome. In Italian, "arrabiata" means "angry." Why is the sauce so angry? Because of all the peppers! Personally, peppers make me happy, not angry, but I suppose it would be a bit arrogant to change the name of penne arrabiata to penne contento.

My favorite recipe for penne arrabiata is based on one that originally appeared in an issue of Cook's Illustrated. I've simplified it a bit, making it a quick and tasty meal option.

Penne Arrabiata
(serves 4-6)
1 pound penne pasta
1/4 to 1/3 cup olive oil
1 garlic clove, minced
1/4 cup diced pepperoncini
1 teaspoon red pepper flakes
1/2 teaspoon paprika
2 15-oz can diced tomatoes with juices
Salt and pepper to taste

Cook the pasta until al dente ("to the tooth"). Pass the time with a nice Campari cocktail. Right before you drain the pasta scoop out half a cup of the cooking water and put it to the side.

In the same pot you used to cook the pasta, add the olive oil and reduce the heat to medium. Add the garlic and stir frequently for about two minutes. Add the pepper flakes, pepperoncini, and paprika. Continue to stir.


Add the canned tomatoes. Use an immersion blender to blend into a smooth sauce.

When the sauce starts to bubble, toss in the cooked penne and the pasta cooking water. Stir and toss until everything is hot and the penne is well-coated with sauce. Be careful not to overcook! Gooey, overcooked pasta is an insult to Italians everywhere. 

Serve the pasta immediately topped with nutritional yeast to taste, fresh ground pepper, and perhaps a nice bottle of Citra Montepulciano d’Abruzzo, one of the world's tastiest inexpensive wines.

There are a few ways to tweak this recipe if you so desire. An easy one: more stuff! More garlic, more pepper, more oil... whatever you want. For a smokier flavor, use smoked paprika instead of regular paprika. Similarly, using fire-roasted tomatoes will give the sauce a bit of smokiness. 

I often listen to one of the excellent Cafe del Mar chillout compilations when preparing and enjoying this dish. Granted, Cafe del Mar is based out of Ibiza, Spain, not Italy, but the mood still matches. There are more than 20 volumes in the series. My favorite is probably Cafe Del Mar - Volume 8which features Goldfrapp, Dido, and Lamb, as well as this catchy, summery little tune by Afterlife.

Thursday, May 26, 2016

Q&A About FMA

I was recently interviewed by writer Caitlin Basilio for an article about Filipino Martial Arts that appeared in a local newspaper. (You can see the article here.) As is often the case, only a small portion of the interview was included in the finished article. For those who might be interested, the text of the full interview is below. Enjoy!

What are the philosophies behind Filipino Martial Arts?
FMA is all about practicality and flexibility. Methods and techniques are not written in stone. It’s very open ended. You personalize the art and do what works to defend yourself. Adaptability is key. A big part of FMA philosophy is learning to see things as potential weapons. For example, people wonder why bother learning to fight with sticks. Look around you; the world is filled with sticks and stick-like items: car antennas, longneck bottles, rolled-up newspapers, etc.

It’s important to remember that FMA has its roots in warfare. The Philippines consists of over 7,000 islands with countless tribal and ethnic groups who were often in conflict with each other. If the village a few miles away periodically sends war parties to raid your village, you develop some effective, easy-to-learn combat techniques.

When did you begin practicing? What drew you to it and what keeps you interested? 
Ii started training with Burton Richardson about 15 years ago. Even before taking up FMA, I was interested in the art based on what I’d read. The integration of both weapon-based and empty-hand techniques fascinated me. And I’ve always been interested in hand-to-hand armed combat. It goes way back. My father was a fencer, and his dad was a U.S. Marine Corps saber champion who learned machete techniques from Filipino guerrillas while island-hopping across the Pacific during World War II. I was playing around with real fencing foils and quarterstaves from when I was a kid. 

Monday, May 16, 2016

Me! In a Newspaper! Talking About Filipino Martial Arts!

Yours truly was interviewed for an article about Filipino Martial Arts that appeared in Marine Star, a local newspaper. The PDF is available here. Enjoy!



Wednesday, April 20, 2016

Recipe Wednesday: Ful Medames

In the United States, legumes are often regulated to lunch or dinner while various cereals, breads, meats and eggs dominate the breakfast table. However, in other parts of the world they have staked their claim as early morning staples.

Consider, for example, the fava bean (no Hannibal Lecter jokes please). A part of the human diet since at least 6,000 BC, fava beans are commonly served throughout the Middle East at breakfast. They are especially popular in Egypt, where they are the stars of what is often called the Egyptian national dish: ful medames (“buried beans”).

Ful medames is also widely consumed in Lebanon, Syria, Palestine, Jordan, Israel, Sudan, Yemen, and Saudi Arabia. Like any dish eaten by so many people in so many places, there are countless variations on the basic recipe. Mine is pretty simple, and more or less representative of the average ful medames recipe you are likely to come across.

Ful Medames
(Serves 2-3)
2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
1 15-oz. can fava beans, rinsed
1 teaspoon cumin
2 tablespoons lemon juice
2 tablespoons tahini
Salt to taste

Preheat the oil in a medium size skillet on medium heat. Add the onion and sauté until soft. Toss in the garlic and stir for a couple of minutes.

Add the fava beans and cumin, stirring until everything is nicely mixed. Remove from heat.

Empty the contents of the skillet into a sturdy mixing bowl. Use a fork or potato masher to mash everything to together. Add the lemon juice, tahini and salt and stir well.

Ful medames is sometimes served with fresh tomato or eggs. I like to have it with a big dollop of hummus on top. It is pretty much always served with a flatbread such as pita. Hot, strong tea makes the perfect accompanying beverage.

If you’re feeling especially operatically-inclined while enjoying your ful medames, cue up Giuseppe Verdi’s classic “Aida,” which is set in Egypt and first premiered in Cairo in 1871. It remains one of the most performed operas in the world, just as ful medames is one of the most popular dishes in the Middle East.

Thursday, March 3, 2016

Don't Be a Hero: The Risks of Employees Resisting Robberies


I won't bother recapping the story, as it's pretty short and you can quickly read it yourself. 

Not surprisingly, lots of people are all bent out of shape about this, rallying behind the fired veteran. I'm not usually one to play apologist for large corporations, but there are valid reasons employees are told not to resist robbery attempts.

Examples:
* According to the Center for Problem-Oriented Policing, "When faced with an employee who chooses to actively resist and is in a face-to-face confrontation, robbers may resort to injuring the worker to avoid apprehension. Higher injury rates are consistently found to be correlated with measures employees take during the robbery."

* A 2006 study published in the American Journal of Public Health found that, "Resisting the perpetrator of the crime was consistently related to increased risk for injury for both employees and customers, and the risk was higher for robberies than for all violent crimes combined." The study also found that customers are especially at risk when an employee resists a robbery.

*A 2015 study published in the Journal of Occupational Environmental Medicine concluded, "Customers had higher injury risk when employees resisted the perpetrator, compared with robberies where employees did not resist. Employee resistance against a perpetrator during a robbery increased customer injury risk. Businesses can train employees to not resist during a robbery, providing benefits for both customers and the business itself."

I'll conclude with some wisdom from self-defense expert Marc 'Animal' MacYoung at No Nonsense Self-Defense... 
The—and we use this term loosely—good news is that robbers tend to be more 'job oriented.' They want what they want and and if they get it, then they are done. In many ways this makes them safer to deal with—if you cooperate. 
That is to say their motives are based on financial gain rather than  gaining the more subjective and fluid 'props'  common among the younger, less experienced and dysfunctional criminals. As far as robbers are concerned they are offering you a choice, cooperate and give them what they want or be hurt. If you cooperate there is no reason to hurt you. In fact, if the target is the business money you may be no more involved than being ordered to the floor while the cash is collected. 
This is why—unless you are ordered to a secondary location—it is advisable to cooperate with a mugger/robber who has gotten the drop on you. This gives your best chance of not being hurt.

Wednesday, February 17, 2016

Book Review: Slavery Inc. by Lydia Cacho

I've done a few book-related posts (here, here, and here) over the last few weeks, so I decided to take things one step further and start writing the occasional book review.

Since I'm a pretty avid reader with rather diverse tastes, I will try to limit my reviews to books that have some relevance to the overall themes of this blog.



So without further ado, here are my brief thoughts on Slavery Inc: The Untold Story of International Sex Trafficking by a writer by a writer Amnesty International called "perhaps Mexico’s most famous investigative journalist and women’s rights advocate," Lydia Cacho.

What does this book have to do with this blog? I've touched on the subject of evil before, and this book is indeed about evil. Personally, I believe that part of 'being a better person" is understanding the bad things going on in the world so we can be prepared to do our part—no matter how small—to make things better.


Obviously, a book such as this is not especially pleasant to read. Accounts of the sexual exploitation of women and children are hard to bear. Fortunately, Cacho writes elegantly and with compassion, managing to convey the stories survivors tell without being graphic or sensationalist. I don't need to hear specific details about a child being raped. This simple yet heartbreaking quote from Yeana, a 10-year-old sex trafficking survivor, sums up the horror quite well...
"Violence is not good because it hurts and it makes me cry."