The Easiest Great Recipe I Ever Stole.

Last week I admonished men around the world (all of whom read my blog, if you must know) to get off their duffs and cook for their ladyfolk friends for Valentine’s Day. I even gave them a recipe for Chicken Piccatta. Having done so, I obviously had to make dinner for my own ladyfolk friend. Since I’d whipped up a piccata-esque dinner a few nights before*, I felt I couldn’t revisit it. But I got it in my head to try doing steak tips in the ever-miraculous slow cooker. I hit the interwebtubes to see if it could be done, and I came across a recipe that’s not only extremely tasty, but so easy it makes the piccatta recipe look like it was designed to be used only by people recovering from severe head trauma.

Take 3 pounds of steak tips–or sirlion strip cut into tips. Dredge them in seasoned flour. Put them in a slow cooker. Add a cup of sliced mushrooms and a half cup of chopped scallions. Add a palm-full of dried oregano.

Still with me? Okay: Whisk together a can of beef broth, five or six good, hardy shakes of Worcestershire sauce and two tablespoons of tomato paste. Pour it over everything else.

Turn the cooker on low and go find something interesting to do for 7-12 hours. This may be the most difficult part.

The recipe–which, by the by, I found at CDKitchen.com–calls for you to turn the heat to high for the last hour. Not sure why. I turned it up for about half that. In the meantime, you make a paste/roux from 1/4 cup of red wine and 3 tablespoons of flour to thicken the sauce. Well, you do this if you’re not married to my wife. She can’t do red wine. It gives her migraines. One hit of red wine and her skull collapses like  a Chilean mine. When I make a stew, I’ll typically make a roux from equal parts butter and flour. In this case, though, I just added enough water to the flour to get it pasty and stirred it into the sort-of-stew-like steak tips.

The star of our show, served with sweet potato oven fries and steamed broccoli. Click to enlarge and take it all in.

That’s what you end up with in the long run: fork-tender chunks of steak in a thick sauce. This dish is about a cup of liquid and three potatoes away from being beef stew. Great winter fare, even if you’re living in New England this year, where winter’s plane has apparently been delayed and spring decided to show up early.

Now: I don’t believe that you make a decent blog or blog post about cooking by just saying, “Ooh! Recipe I find! You make!” So let’s talk about my future plans for this dish–because, oh, do I have them.

First thing that comes to mind is chipotle. Much like bacon, chipotle has the ability to make just about anything better, especially if it’s made of beef. One chopped up pepper and perhaps an extra teaspoon or two of the adobo sauce, and these become muy fantastico Mexican-style tips.

Second: Less time. I liked how these came out, but I think that the 12 hours in the magic pot takes away some of the texture we might prefer in steak tips. Plus, in spots they were a little drier than I’d have liked. I think I’d shoot for the middle ground next time, checking them at the 8 hour mark and maybe letting them ride for 9. This should leave them a little more on the might-still-need-a-knife side without forsaking much of the tenderness.

Third: This recipe has rid me of my belief that when I make stew, I need to brown the meat first. For some of you, this may be a duh moment. Me, I’ve always browned the meat before putting it in the cooker, then deglazed that pan with Guinness. My onions go into the pan with the beer as all the good burned flour bits come up, and this is what I add to my stew last. However, I now know that I can do that early-morning prep with a bag of flour and a bunch of stew beef and I won’t be eating raw meat when I get home that night.

Speaking of beer, idea four is to go half-and-half on the broth, using Guinness for the other half. It brings such a rich, earthy flavor to my stew,*** I know it would give these slow tips a new dimension of goodness in their time together.

That’s about it, Hasheronis. If you can drop beef into flour, you can make this dish. Drastic head wound not required. And if you have any ideas on what you’d do to kick this yum-fest up a level or three, post them in the comments section.

Yeah, that’s me pandering for comments.


*Sauteed chicken breast strips (not floured); deglazed pan with Sauvignon Blanc and butter; added capers (of course!). Served with a delicious side of steamed Brussels sprouts** and unadorned quinoa. Fabulous!

**I will provide this recipe, lifted from Alton Brown’s Good Eats show, in a later post.

***The wife doesn’t eat lamb, but let me tell you that I used to make an Irish lamb stew, with a Guinness base, that’s so good it makes you want to run out and kneecap someone.****

****Believe me, my first bit for that line was even more offensive. And I’m Irish.

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Mr. Shanahan’s Helpful Guide to Not Being a Knee-jerk Romantic on Valentine’s Day.

Ah, Valentine’s Day. If ever there was a “holiday” that highlights the inequality of the male-female relationship, this is it.  On this day, men everywhere will pathetically demonstrate that money and pride are no object when it comes to trying to get laid, while women, patiently waiting on the other side of the equation, will make it unmistakably clear that they, at all times, are the ones driving the booty bus.

If you won’t believe me, then perhaps you’ll accept the word of this recent TV commercial from Teleflora. Now go see if you can find one where a guy insinuates that he’s not putting out unless his lady gives him something nice and preferably expensive. I’ll wait while you go look.

Nothing? Really? Go figure.

I’ve always had a problem with Valentine’s Day and it’s not just because my inherent cheapness makes my gorge rise in the face of inflated flower prices, inflated dinner prices, inflated wine prices and inflated expectations. It’s not even that it outs men as the weak-willed, vagina-fawning leg-humpers we really are. No, I dislike V-Day because at heart I am a romantic, and there is nothing that takes the romance out of romance quite like having to be told when it’s time to get romantic.

Gentlemen, have you ever been on the losing end of the argument that you’re not romantic and you never do anything romantic? Of course you have. If we could live up to the female standards of romance, we’d all have flowing manes, titanium-infused jawlines cut at artistic right angles and we’d never button our shirts, constantly leaving our granite-carved, nary-a-hair-to-be-seen pecs available for pawing.  If you’ve been in this argument, the word “spontaneous” probably flew across the room, and chances are it wasn’t preceded by “You’re so…” And yet, the author said in both bold and italics in order to over-emphasize his point, it’s okay for you to be romantic on the same singled-out day as every other guy on the planet.

We all on the same page here? Good. So women want romance, and they will get all up in arms about how we’re not romantic, but then confuse us by saying that all is forgiven if we just save it all up for the one day a year when the greeting card, chocolate, rose and restaurant industries all tell us it’s a go. And what do we typically get for our expectedly sizable investment? Yeah, that. Which is all well and good but if we weigh it out on a barter-style, goods-for-services kind of scale, we’re getting unpleasantly screwed.

Overall, though, I’m concerned about the quality of the romance that will onanistically spill out of us gents on Valentine’s Day, because it won’t really be quality romance. It will be, as the title suggests, knee-jerk, do-as-you’re-told, no-forethought romance. If you’ve never seen the look on the face of a condemned man, I direct you to the greeting card aisle of your local CVS or Walgreens five minutes to closing time on the night before Valentine’s Day.

I’m here to help, with three very simple ways to not be that guy who smacks his forehead on February 13 and goes, “Oh, yeah, romance day is tomorrow!” but instead be seen as a genuinely romantic guy. With a little forethought, you can stand out from the pack, gents. Trust me.

Caveat: The vast majority of women out there will probably not agree with me on this. Not because I’m wrong, but because if they admit that I’m right, there goes all the good stuff they get to expect once a year. However:

1. Don’t Do the Dozen.  This is officially my Rule One. A dozen roses is not just cliche, it’s downright overcompensation in its most flowery form. Worst of all, it’s average. Why do men all buy a dozen? Because they’ve been told it’s what you’re supposed to do. You know what a dozen roses do? Take up space while they die. Sure, she might think they’re impressive at first, if she’s impressed by knee-jerk reactions, but eventually she has to figure out where to put them. Too big for the middle of the coffee table, no room on the nightstand, the fridge starts to look good and finally, what the hell, she’s already thrown you the obligatory thank-you hump for the flowers since that’s the going exchange rate for standard-issue V-Day transactions, so the trash is as good a place as any. I’ve always been a fan of the three-rose concept, and I max out at six. Why? Because it’s thoughtful without being obvious or over-the-top. It shows that you understand that real beauty can be subtle. Three roses in a simple vase can augment a space or a moment instead of wrassling it to the ground under its own preponderance. I once gave three red roses and one white one; the red to say I love you and the white to say I always will.* Want to be really romantic? Find out what her favorite flower is. Get those instead.

2. Proposing on Valentine’s Day isn’t romantic. Let me talk to the ladies for a moment. Take it from a guy who proposed to his wife in front of an audience at a concert by a singer we both love, having arranged it by e-mail with said singer ahead of time and not on Valentine’s Day: the V-Day proposal Has. Been. Done. In fact, it’s going to be done several hundred thousand more times this coming Tuesday. Your heart should not be all a-flutter over this. You should be thinking, Oh my God, he’s incapable of original thought! Because he is, and the unoriginal thinkers around him are enabling this unfortunate behavior.

His mom: “When are you going to propose?”

Him: “Ready for this? Valentine’s Day!”

His mom: “Oh my Gaaaawd that’s so romantic!”

No, mom, it isn’t. He put more thought into lunch today than he did into when to propose. And ladies, that’s what you’re getting. A guy who wanted to make sure he can’t possibly forget when he proposed to you because it’s the only time he remembers to be romantic. Good luck with that.

One for the gents here, and take it from the guy who did it: if you’re proposing publicly, every guy in that place is silently begging her to say no because no good public proposal story ends with “She said yes.”** It’s just funnier that way. And please: not in the food and not in the champagne. Aside from a choking hazard or having to wait for her next bowel movement to get it back, IT’S. BEEN. DONE.

You want to make it romantic? Pick any other non-holiday. Go somewhere quiet, somewhere meaningful. Think about what you want to say. And say it. Ta-da.***

3. Cook, stupid. Restauranteurs plan expensive vacations around their V-Day take. Because they can charge pretty much whatever they like, kick their wine markups up by another 10 percent, give your woman a rose, tag it all with the words “Valentine’s Day Special” and turn a $15 meal into $50 of your pissed-away money. And, let us be clear here, this meal does not come with a guarantee that it will be good. So you’ve made a reservation like every other guy, crammed yourselves into a restaurant that’s more concerned with turning over tables than with whether or not you get to turn over your date, you’re out too much money and it might not even be that good. If you want to be a Valentine’s Day superstar, cook for her.

Okay–a lot of you just flinched. I heard it all the way over here. But come back and squat by the fire, you neanderfuck, and I’ll make it all all right. Listen: cooking for the lady shows that you’re a provider. And since 99 percent of us no longer possess the will or means to run across the veldt and spear-hunt the mighty gazelle for her pleasure, we can at least hit the supermarket and belly up to the stove for one night. Honestly, it’s not that hard. What do you get out of it? Well, outside of the obvious, you get her appreciation for your efforts. Trust me, if your meal sucks rocks she’s not going to call you out on it right there, shattering both the moment and your glass-menagerie male ego–and if she does, is this really the person you want to be with? I think not, chummo. If your meal is good–and in a moment we’ll get to a guaranteed winner–well, my friend, Mr. Shanahan’s advice has just handed you your all-access pass for the night. Backstage probably included. On top of all that, you get an intimate little restaurant with a table for two. Put on her favorite music, whether it’s light jazz or Norwegian death metal, and you, romantic son of a gun that you are, have made her night. Plus, there’s no drive home before the sex. There’s just the sex.

So what to make? Technically, as I said, you could make just about anything. It’s more the thoughtful effort than the dish itself. Two rules, though: nothing from a can, and no chicken parmesan. I am adamant about this, boys. Never, ever make chicken parmesan for a date–especially not if you or she have ever referred to it as “chicken parm.” Here’s an amazing fact: if you put a million monkeys in a million kitchens for a million years, all of them would make chicken parm. So you took a breaded chicken cutlet, threw some spaghetti sauce on it and a hunk of cheese. Wow. Way to go, Boy-Ar-Dee. My ONLY exception to this rule is if you’re one of those geniuses of love who make their own sauce and/or who know that the “parmesan” part doesn’t actually refer to the cheese.****

You, my romance-addled friend, are going to make Chicken Piccatta with a simple side of nicely dressed Capellini. It’s actually probably a little easier to make than parm, even for the most kitchen-phobic among you, but it just presents better. Plus, it’s lighter because the chicken’s not heavily breaded and walloped with acidic tomato sauce. You just can’t make sweet Barry-White-music-style-obligatory-Valentine’s-Day love on a heavy tummy. Here we go:

Two boneless, skinless chicken breasts
1/4 cup of flour to which you’ve added 1 teaspoon each of salt & pepper
Capers (Ask the grocery store person. They’re probably over by the olives.)
Juice of 1/2 a lemon
1 tablespoon of butter
1 tablespoon olive oil
White wine, preferably a Sauvignon Blanc or Pinot Grigio

For your side dish you want:

Angel hair pasta
1 tomato, cut into small bits
2 tablespoons (max) freshly grated peccorino romano or parmesan. If you use shaker cheese in this recipe I will hunt you down and gut you like the godless Philistine you are.

Let’s get started:

Separate the chicken breasts, then cut them horizontally through the middle. This will give you four thinner pieces, which will cook faster.*****

Cut those pieces in half. Now you have eight thin pieces of chicken probably about the size of your palm. Use that as a guide. Pat all the pieces dry with a paper towel.

One at a time, drag the chicken pieces through the flour. Shake off the excess. Put them on a plate.

Heat the butter and olive oil in a frying pan. To test it, flick a little of the flour at it. If it sizzles, it’s hot enough.

Cook the chicken in the frying pan. Flip it once. These thin pieces will cook fairly quickly. If you have any doubt whether it’s done, cut into one. Hopefully, you know what cooked chicken looks like.

Remove the chicken from the pan. Pour in about a half cup of wine. It will sizzle like mad. This is good, and it looks impressive. With a wooden spoon (if you have one), scrape the bottom of the pan. There will be bits of chicken and flour there. It needs to come up to make your sauce.

Let the wine cook for a couple of minutes. You want it to start to thicken a bit. It’s makin’ flavor, baby.

Put the chicken back in the pan. Pour the lemon juice over it and add about a palm-full of the capers. (These add a nice sharp flavor and some texture.)

Shake the pan to get the sauce all over the chicken.

During all this, cook your pasta. Angel hair cooks in about a minute, so bring your water to a boil while you’re working on the chicken. While the wine sauce is cooking down, get the pasta in. Cook, drain, return to the pan. Drizzle it lightly with olive oil, then add 1 to 2 tablespoons of the cheese. Don’t overdo. Put your pasta on the plate; top with the tomatoes.

Chicken goes next to the pasta; drizzle a bit of that yummy piccatta sauce over the chicken. Make sure you get some capers on there. Can’t say enough about capers. Pour her wine first, light them candles and get romantic, mister.

Even if you have to be told when and how.

Happy Valentine’s Day.


*It didn’t last. I have no idea where that woman is. Isn’t that romantic?

**Mine went very well, probably because I didn’t have to trust a waiter to help me pull it off. That’s a bad move no matter how much you tip him.

***This entire statement is hypocritical, I know. But I’m a writer and an actor. I’m a show-off. You don’t have to be. And unless you can ring in her favorite performer as an  accomplice, your public proposal will pale in comparison to mine. Boo-yah.

****Technically it’s parmagiana, meaning “in the style/tradition of Parma.” Parma, which is also where the best prosciutto comes from. (Psst…get a quarter-pound of prosciutto and a cantaloupe. Cut cantaloupe into slices about three inches long. Wrap them with the prosciutto. Plate and serve. Ta-da, you just made a fancy-ass appetizer. She should be suitably impressed by this.

*****Or you could put the pieces between two sheets of wax paper and pound them to with hammer to flatten them out. This is more the traditional way to do it, but if you’re not confident in the kitchen, don’t do it. If you do, however, please refrain from making “beating my meat” jokes. Not romantic in any way.

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Who Was That Guy, and What Was He Thinking?: A Post on Writing.

First things first: If you have not yet read Ray Bradbury’s Zen in the Art of Writing, please do so immediately. Thank you.

If you’ve peeked at the “About” page, you will know that I believe writing can’t be taught, but it can be encouraged. Part of encouraging writing is changing the way people think about the process. Part of changing the way people think about the process is saying, Here’s something I do when I write. See if it works for you. This was the best thing the Bradbury book did for me. It gave me ideas to consider. Many of them I don’t recall, which means that no, they didn’t work for me. I’ve often said that every piece of writing advice you get is another tool in your toolbox; it’s up to you to decide which tools you use, and which are right for the job at hand. Can’t turn a screw with a hammer.

One bit of Bradburian advice that I’ve always held onto is that if something isn’t working, put it away.

Let me use this moment and that thought to free you from the misconception of the bullshit excuse known as “writer’s block.” People say they’ve got writer’s block when they need a handy and virtually irrefutable alibi to explain why they’re not writing. It sounds better than “there was something good on tv” or “I was in prison on trumped-up morals charges.” Even if you’ve hit a point in the thing you’re currently writing where you feel you can’t push forward, it’s not that your brain has been seized by some sort of avocation-specific infirmity. You’re not blocked for all writing, you’re blocked on the thing you’re writing now. We all get that way. You’re cruising along on your latest masterpiece and blam–you hit a big plot hole or a logic roadblock or you realize you’ve fallen asleep at the wheel and you have no idea where you and your story have gotten off to. A quick check on my hard drives shows that I have more than 20 pieces, from plays to short stories, that have stalled out in the middle of the writing road, a couple dating back to 2004-05. Do I have writer’s block? No. Am I blocked on those pieces at the moment? Yes. At the moment.

Boy, this piece has a lot of italics.

The problem which you are choosing to label as writer’s block is essentially the same problem you have when someone asks you a stupid trivia question that you know you know the answer to, but it won’t come to you. You think and think and think and it’s not coming and you bang your head with your fist or someone else’s fist or a small woodland creature, but it still won’t come. Sixteen hours later when you’re making a nice cheese souffle or practicing your harmonium, you suddenly shout out the answer to the trivia question. You were right–you knew it. But you were thinking so hard about it, it wouldn’t come.

Picture your thought process as existing in a channel with a bottom and a top. Your brain wave wobbles along at the bottom. When you’re not thinking all that hard, it’s a little wobble, and there’s plenty of room above it for your thoughts to flow freely. When you start to concentrate on one thing, it rises up like a bell curve in the middle of the channel, effectively narrowing the available bandwidth for your brilliant thoughts. So when you’re trying to remember the name of the Partridge Family’s manager and it won’t come to you right then even though you know it, this is why. And this is why, when you think you’ve got writer’s block on the amazing bit of work at hand, all it is is that you’re thinking too hard about this one thing. Your bell curve has risen. You need to either a) go do something different for a few days, like volcano surfing or making macrame bondage gear or b) start writing something else. When your bell curve reduces itself, you’ll be fine.

Sometimes we end up putting things away for quite a while, and this is absolutely okay. In one of the essays in Zen…, Bradbury talks about keeping a box of ideas. Literally a box, just an index card holder, in which he’d keep story ideas, random sentences like “the toybox at the top of the stairs,” or even just interesting words. They may have meant something at the time he wrote them down, or they may have been random wisps of thought he knew he needed to hang on to because they might turn into something else later. And that thing could be entirely different than the thing they started out as.

What brings this all about, seven hundred words later, is that after a recent conversation with a writer friend, I had occasion to look over some fantasy fiction I wrote well over a decade ago. It had been better than five or six years since I’d even looked at the thing. I had some small success in the 90s in the genre, publishing ten or twelve short pieces in small press magazines and online zines. Fantasy writing in general fell by the wayside as my interest waned, taking this novel, among other things, with it. While it wasn’t the legendary “block,” per se, it was a form of it. It needed to be walked away from because the urge to write it was gone. Coming back to it now, I was surprised at how little I cringed at my younger self’s writing. In fact, there is what I consider to be some pretty sharp stuff in there. Meeting all these characters again, I found myself re-investing in them. They seemed like good characters, unique and individual and, in the 80 pages I’d managed to grunt out, well on their way to being quite nicely fleshed out. With this new-found energy, I started editing a little, poking around at the words, realizing I used “like” way too many times. I started taking the adverbs off my “said”s and left them to stand unadorned. The further in I went, the more I wanted to see this world again. I wanted to follow these people and get them moving back on the path down which I’d started them back when I had less gut and more hair. This isn’t to say I will, but…

[Here, the author gives a vague yet somehow knowing smile that whispers of possibilities.]

The very interesting part for me was looking back at the guy who wanted to write a fantasy novel. More than one, naturally, because these books don’t sell well in singles. But there’s this guy who likes to claim that he prefers not having to write descriptive phrases like “A cold sweat of mist glistened on the face of the Black Tower that rose at the city’s center” and that’s why he took up writing plays. Then he sees that sort of phrase and thinks, Hmm. And he nods because he’s maybe a little pleased with himself.

Hmm.

The great thing about stepping back from your work, whether for a day or a decade, is that when you come back at it, you’ll see one of two things. One, that you were better than you thought you were or two, that you’re better now than you were, and you can make that older stuff better. Admittedly, sometimes crap is crap and you have to accept that, or sift through it to find the one shiny thing that might be buried in there. More often than not, though, like Bradbury opening his idea box, looking back on what you did then can help you move forward with what you’re doing now–especially if right now you’re not doing anything at all.

You know…if you’re suffering from “writer’s block.” You bullshit artist.

And now, just for fun, the prologue of that long-unfinished fantasy novel. Enjoy. (If you’re a fantasy fan. If not, see you next Sunday.)


Even in the innocent light of dawn, the gateless black wall of Val Diara seemed built from nightmare. Emerging out of the folds of the night like the coming of death, it was fear made real in seamless stone. Fog rolling in from the mountains on late winter winds slithered down its dark battlements to lay in wait on the wide meadow of beaten shale ringing the city. A cold sweat of mist glistened on the face of the Black Tower that rose at the city’s center, a scar torn across the sky.

On the rolling plains behind him, Darion Silversword could hear the quiet hustle of the waking troops. The scent of cookfires mixed in the air with the metallic tang of freshly honed blades. Horses tromped in makeshift stables. Nervous laughter and barked orders carried on the wind. Fifteen thousand men were prepared to die on his command. They had followed him across D’Alshon, pressing the enemy back over seas of bodies and through fields of blood. When the sun rose, they would roar into the final battle, not to attack but to defend, to keep the enemy at bay. His dreams had not told him if they would win.

“Rather a view, say?” Tharis came up the rise to join him, wizard’s robes billowing beneath his fur-fringed cloak.

“I close my eyes,” Darion said, “and I can almost remember her as she was.” He pointed to an empty space to the left. “There, there was the scholar’s tower.” His hand, shaking slightly, slid across the horizon. “There was the great arena.” He pointed dead on at the Black Tower. “And there was my father’s palace, grand and white.” His hand clenched to a tight fist.

“When do you intend to tell them, Darion?”

He opened his eyes, but his gaze did not waver from the Tower. “When we win. If we lose, it will not matter. And if I tell them before, it may dampen their spirits. They want this battle, Tharis. One way or another, they need to see it done.”

“But, my friend, you tell me–”

Hallo!” Essan’s voice was as massive as his great Far Northerner’s frame. He galloped up the rise, oversized war club clapping against his back. He and his people stood nearly half again as tall as most of the Southern troops. Their fighting spirit was larger still. “Will you both be taking of some of this pasty gruel the cooks are inflicting on us? Spirits! My men want boar or venison cooked wet to get some blood on their tongues before battle and instead they get this meal for babes and old men!”

He scowled when they did not laugh. “We are not worried about the battle, are we? Phah! They are no better fighters this morning than they were two days ago when we routed them from Kallon Dale! And now they shall have the wall to their backs and we the skies to ours! We already own the day!”

Tharis cocked an eyebrow at Darion, who avoided the gaze.

“No, friend,” Darion said, “we are not worried. We just want it done with.”

Lasch!” Essan bellowed in laughter, and slapped Darion on the back. “I knew it! Look, Silversword—the skies have gone from black to blue with no red between. Spirits, what a sign! A magnificent day to die!”

Essan loped back down the rise, singing a war song in a loud, lusty voice. Tharis watched Darion as he stood staring at Val Diara, then quietly walked away. Darion stayed on the ridge as the sun swelled out of the mountains and edged slowly toward the sky. A magnificent day, indeed.

Spread across the ridge, the D’Alshonian troops were an impressive wall standing between the rabid hordes of Val Diara and the land they had tried to conquer. Silversword stood with his five thousand horsemen and foot soldiers at the center of the line. His hand was tight on the hilt of his sword, eager green fire licking at his fingers from inside the scabbard. At his side, his swordthane Michai commanded a force of five hundred, to a man the best infighters in the land. Their armor was light. It was their job to get inside the Val Diaran troops and wreak havoc among them. They welcomed the risk. Tharis lingered behind at the artillery, three score of catapults, their payloads turned from dirt to wildly flaming thunderclaps by half a school’s worth of young wizards. Essan and his five thousand, half their number comprised of Far Northerners who had infected their comrades with a manic whooping, stomped and clashed their weapons on the right wing. The Mendicant, the zealot warrior, stood passively before a thousand archers and two thousand more soldiers to the left.

For two hours, they watched the walls.

How the Val Diaran forces came forth, none could say. The walls churned and swelled around the base and vomited a howling wave driven mad by their Master’s magic. The D’Alshonians thundered down the ridge and tore into them. What waited for them in the mass of Val Diaran troops no longer made them waver. They had seen too much of it, too often in the year past. They knew of the black-eyed madmen who felt no pain, who fought on despite ghastly wounds or dismemberment. They knew of the weird beasts called forth by dark magic, slavering things like hounds with razor teeth. They knew of the faceless Jangun with their long, curved scythes, and of the shapeless, creeping pools of wayward magic sliding through the troops, swallowing and maddening the D’Alshonians, turning them against their own. Unbowed, they fought.

On that shattered field, they were lead by legends. Silversword, atop his war-crazed, foaming destrier, his great argent blade flashing in the morning sun and trailing green fire, sheared a swath through the enemy and his troops poured into it; Michai’s men slid through the hordes like unexpected death; wild Northerners formed the outside of a great curve spread across the field with Essan at their head and stormed into an oncoming wedge of Jangun with peals of unnerving laughter; the Mendicant, unarmed, spun through the ranks of the enemy, covered in gore, his hands becoming blades that never dulled; Tharis, at the rear, walked casually forward whenever the Val Diarans broke the D’Alshonian line, an easy sweep of his hand releasing fire and weird energies that cut the enemy down in numbers.

The Val Diarans came in wave after wave through the day and the D’Alshonians met and held them each time. As the sun began its descent, the day had been won.

Essan trudged up the ridge to where the others stood. “The troops want to know why they cannot plunder the city, Darion. They are uneasy.”

“No one goes in,” Silversword said curtly.

“Surely we are going in after Yrvax.”

Darion caught Tharis’ eye. The wizard cocked a brow and nodded.

“No,” Darion said. “I am.”

The others, save Tharis, stammered protests. He silenced them with a raised hand.

“For what I am about to tell you, I am truly sorry. I have deceived you all. This is hard for me. We have not won today.”

“Ha!” Essan shouted. “Look around, man! Val Diarans everywhere, dead! We’ve knocked holes in that accursed wall! Nothing keeps the day from us. We need but take that miserable bastard’s head.” He hefted his club, black with dried blood. “I’ll knock it off myself if needs!”

“Essan, please,” Tharis said. “Listen for once.”

“We cannot win, and I have known this for weeks. In dreams—”

“Dreams?” Essan spat. “Your blood thins at dreams?”

“Dreams are whispers from beyond,” the Mendicant said. “They are the womb of truth.”

Essan started to protest, but Darion cut him short. “Believe what you must, Essan, but you will listen to me and you will obey me. My dreams have told me that we do not understand Yrvax. We have no idea what he is. We imagine him a wizard, like Tharis. He is not. We imagine him mortal. He is not. And if we allow ourselves to imagine he is beaten, he will show us he is not. We cannot defeat him on this day.”

“Then what have we fought for, lord?” Michai’s voice was unsteady.

The wind rolled quietly over the rise, warm with death and scented with blood.

“In time, he will return. The dreams tell me this. I dreamed we all fought him. Essan died first—”

Praka!”

“—Michai fell next, then Tharis, and you, Mendicant, and then I was alone with him and he and I slew one another.”

“If that be the case,” Essan said, “then let it come! I have fought well! My tales will be told by my children’s children! Let me die at your side, Silversword, if that is meant to be!”

“Your children’s children. Yes. You see, Essan, you already know my mind. Today, perhaps I die. But you four shall not. Yet you must understand that today we have only won a skirmish. Our foe will retreat, regroup, and return. In dreams I have seen the passage of countless seasons before his grim shadow rises again. We shall be long dead.

“Vow to me, upon your souls, that you will do this for me: train your heirs in your ways. Let your firstborn follow you, and their firstborn follow them, taking up your weapons, learning your secrets. Guide them so that when he returns, they may stand here as did we, and pray their dreams come not like mine, to give them despair, but to show them that victory shall be theirs. Vow to me now.”

The Mendicant bowed. Michai fell to his knees, lips to the hilt of his sword. Tharis clasped his hands and nodded gently. The giant stood shaking.

“Essan?” Silversword said.

“Damn you! Damn you! Have I followed you all this way to watch you die? Have I fought beside you better than a year to turn my back on you now, when we should be singing victories? What am I, that would let you walk to your death and just watch you go? If you must die, Silversword, do so after I fall at your side!”

“Sing my songs to your people when you return to your homeland. Vow to me now.”

Essan slammed his club to the ground and stormed away.

“He will,” Tharis said. “He would never go against your wishes.”

“I know. Do you think you can find the answer?”

“What I could not discern in the field may come clear in the libraries.”

“You knew?” Michai said.

“Do you imagine it a light burden, Michai?” The wizard’s eyes flared. “Is my pain something you would have shared?”

“My thane,” Silversword said with a hand on Michai’s shoulder, “blame lies nowhere but with me. I turned to Tharis because only he might plumb the depths of the arcane and find what my dreams could not tell me. Were he no wizard, he would never have been told.”

Michai nodded solemnly. Silversword pulled him closer, embraced him and said, “Never was there a better blade at my side.” Michai turned away, tears welling in his eyes.

The Mendicant bowed to Silversword and laid his hands to either side of the warrior’s blade. “Let Uru guide it true,” he said. “Beautiful life beyond to you, Darion Silversword.”

The warrior returned the bow. He looked to Tharis.

“My unwashed friend there has usurped the mystical on me, Silversword, so I shall say you straight: kill him for us.”

Silversword whistled for his horse and swung up into the saddle. He set his fiery blade into its scabbard and rode off across the shale meadow, through the gaping holes the catapults had punched through the walls of Val Diara.

Tharis stood quietly. Michai prayed on his knees through tears. Essan returned without a word and stood anxiously flexing his massive fists by the Mendicant, who whispered songs of devotion. After a time, flashes of dark power flared in the sole tower window, clashing against bolts of vivid green. Then nothing. Silence fell over Val Diara. They waited.

As night came on, Tharis turned his back on the Black City and walked away down the ridge. They were all a long way from home.

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Pass Me the Invigorator.

I had to make a rule for myself that I am not allowed to complain about what I do for a living. It’s just not right. I get paid quite nicely to do something that I ostensibly love and which, if we are all to be honest here, is about the only thing I can do at a professional level. On top of that, the heaviest thing I have to lift all day is a pen and they like me when I get all clever. Well, usually. Sometimes they don’t get it. But they like me.

So while I can’t complain about the job, I can at least kvetch somewhat about the subject matter. I’ve been writing about fashion, in a broadly roundabout way, for seven years and in that time my interest in the subject has not increased in the least. Which is to say, seven years later I still got nothin’. My fashion sense is limited to what’s clean and on top of the pile. I get new clothes when other people buy them for me. And while I can certainly tell you the difference between a pointelle stitch and a picot trim, if you ask me about it I’ll probably just jam my thumb in your eye and tell you to Google it. I am a marketing writer. I am not a fashion writer. I am not a fashion person. Thus, while I am told I am good at my job and I will, in fact, write you some seriously ass-smacking copy on any subject you throw at me, guaranteed, it’s hard for me to suggest to you that I enjoy what I do right now.

Now and then this fact is brought into very sharp focus. Like last weekend. As I mentioned in “The Amazing Adventures of Mr. Middling,” I have a friend with a radio show. Often when I have a day off I’ll go on and spend two great hours just riffing and shooting the shiznit with him. I rarely feel more creative these days than when I’m in that free-form forum, following leads off a moment or a turn of a phrase and folding them, origami-esque, into something funny. A while back an idea was floated about doing a new show, a show that could be whatever we felt like doing that night. It goes back to a program we used to do in the cable TV days when we had access to the studio whenever we pleased. Back then we played with the medium. We tried to figure out where we could go with it or where no one else had gone. There was an improv show. There was a poetry show.* There was a fake news show using tabloid newspapers that became one of my favorite shows to do, and one I still consider some of my best work on cable.** We wanted to take that freedom of concept and apply it to radio. So we had a little meeting at a pub downtown, got some free food out of the deal and batted around some ideas. As we were leaving, it was given over to me to create some promos for it.

I have been dabbling in the radio promo world of late, doing bumps for my friend’s show. You can hear a couple of them here. I write them, do 99% of the voices (wife, son and daughter are often pulled in), do all the production work. It’s fun.

Well, coming home a little fired up by the meeting and three delicious Magic Hat No. 9′s, I already had an idea in mind. I went right up to my office/studio*** and started in on one. And then another. The next day, two more. And I found I couldn’t stop listening to them–especially this one, which was everyone’s favorite when they heard it.

Putting them together, finding the vocal clips out of an mp3 of an appearance I did last year, bringing my daughter up to record her part, calling my son to do his part by phone, making the wife do a phone-in, too, editing down the music, trimming out that Blur song in bits just tenths of a second long to get the cadence just right, adding brown noise, being so completely creatively free and then listening to it all jam together in a very cool, quick, professional-sounding promo…

I realized that it had been a while since I was that juiced, creatively.

Fact is, I have let the drag of my day-to-day take the juice out of me. I’ve let it convince me sometimes that I’m not as creative as I have been in the past. But what I’ve been lacking is an Invigorator, that thing that, because it’s different than the everyday, because I don’t have anyone at my shoulder or second-guessing me or not giving me usable info or changing their mind at the last minute, lets me crank up the flow a little more. I can take chances. I can mess up without worry. I can create the thing I want. I’m in control. It’s tough to be a creative in a corporate setting. Yes, you still get to create and I create every day, but I create five words at a time, max, but it’s about frigging pants and the plan is just to cram the ideas into someone else’s acceptable framework, and that framework is a constantly moving target pushed around by market forces and semi-educated guesses and the fear of displeasing your superior and having to find someone who’s got just enough handle on their back to make it easy to chuck them under the bus. That’s not me. Well, it’s me from 9 to 5 these days but it’s never been me, the creative. Me, the creative is the one laughing at his own jokes when an audio piece comes together just right or a punchline shows itself in the middle of writing a play. Me, the creative is the one who wants to see how far it really is to the fences, how much risk we can take and still keep playing, who we can just barely avoid offending while getting them to admit they want to laugh, how many pop culture references we can make dance on the head of a pin, all in service of making a point, of making a thing truly work. Me, the creative is the one who still wants to believe that I’ll never have to do anything but be creative–all indicators to the contrary.

These Invigorators are the moments that creatives need to hang onto when you get to the point where you feel like the juice is gone. It never really is. The supply is unlimited if we don’t worry about it. If you think it’s out, it’s probably just that you’re pushing your energies in directions that are unsatisfactory. They’re neccesities. They are expenditure without replenishment. They pay the rent but they’re not snackfood for the soul. So when we find those little tidbits, like doing a promo or spending a day working on the novel we may never finish or grabbing hold of the untamed, without-a-net vibe of an improv scene, we need to take in the extra juice we get from it and hold it in reserve. Maybe once we’ve been invigorated we can spare a little of it for the 9 to 5–but only after we sate ourselves doing the stuff we wish paid the bills.


*To this day, if you say the word poetry to certain friends, they will reply, “My love is portly.” It’s a damn fine inside joke that came from this show.

**I actually have a work-in-progress play that is named after it. That’s how much I loved it.

***It’s a weird room off the master bedroom that’s largely taken over by laundry baskets. There’s a desk with a computer and a microphone. Voila. “Office/studio.”

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Where Did All This Funk Come From?

I grew up in, if you’ll pardon the expression, an exceedingly white town. About the darkest we got was the Barros family, who were actually Cape Verdean. That was it until high school. My school combined two towns, which brought in the Mitchells and the Fontes (Fonteses?) from the next town over. And, again, that was about it for the non-pasty side of things.  My town was also very white musically. This was the early 70s into the 8os, so you mostly listened to Zeppelin, ZZ Top, Bob Seger and, perhaps regrettably, Foghat.* When the 80s rolled around I listened to a lot of New Wave, which was still considered kind of out there and thus needed to be made fun of as much as possible. Disco was a sin, of course, and with that off-limits, we definitely didn’t listen to much funk.

So how did I come to love it so?

This post is brought on by a recent outing into Boston. The wife and I had just left a performance of Yasmina Reza’s “God of Carnage” and we wanted to grab a drink and a bite to eat while still in the big city. We’re very burb-ified these days and we were sans little ones, so we wanted to do something we don’t normally do, like quietly enjoy ourselves. We picked a great little place called Daryl’s Corner Bar. Hurrying through the face-numbing January cold we rushed inside, whereupon my ears were treated to The Brothers Johnson’s “Strawberry Letter #23.”

Let me make myself clear: “Strawberry Letter #23″ is one of the greatest tunes ever committed to tape, and if you argue this point with me I will demand you face me in unarmed one-on-one combat to the death. Capisce?

It was the perfect greeting, and over the next hour or so the room was washed through with a steady flow of smooth funk, smoky R&B and a shot or two of the blues. Between the music,some sweet potato fries dusted with brown sugar, some peach/sweet chili chicken wings, a nice glass of wine and being alone with the wife, it was pretty much the perfect way to spend a late afternoon.

But it made me wonder–as, admittedly, I have in the past–where this adoration comes from. One song in that afternoon’s mix might provide a clue: “The Love You Save” by the Jackson 5. Say what you will about him after he became a freaky-looking potential child molester and career oddball, young Michael Jackson had some pipes. That kid could sing, and the rest of the family, along with some of Motown’s best backing musicians, brought a sweet dollop of funk to mainstream pop. Motown in general was responsible for slipping doses of it into our everyday musical diet. While the whiter side of the pop machine was giving us the Archies and the Monkees, Motown packed the roster with hits from Marvin Gaye, Aretha Franklin, The Temptations, the Stylistics, Stevie Wonder… Music that had so much more meat and soul, so much power–a Motown horn section alone could have laid dominant waste to any group of brightly clad pop icons back then.

And let us talk about the bass. Motown showed us that it was the bass line that was forcing our hips to move in ways to which they were not accustomed, and that there was something lodged in our chests that vibrated ever so nicely to that rich low-end sound. Bass was the key to unlocking something in ourselves that AM pop music couldn’t. And if we thought it was good there, it would blow us away when we got around to funk.

I think I can pinpoint my fuller exposure to funk as well. In 1978 I attended a sort of summer school for over-achievers called Project Contemporary Competitivness. PCC. It drew good students from all over the state. You took two classes of your choosing and lived on campus at a local college during the week. At PCC I met a guy named Billy Lima, from Taunton, MA. For several years we became fast friends. I’d spend a few weekends in the summer with the Limas. His mom was one of the kindest, most giving people I’ve ever met. If I was coming over, I knew there would be a big pot of chili waiting. I believe this was my first exposure to chili as well, for which I am eternally grateful.

The Limas were Cape Verdean and Taunton was a much more richly pigmented town than my little burb of Whitman. It was pretty much a new world to me. Billy was already a funk fan and he introduced me to bands like Slave, LTD, The Isleys, the pre-hit-record Commodores and, yes and amen, Parliament. He also grew up with and knew most of the guys in Tavares. (Remember “It Only Takes A Minute”? Love it.) On top of listening to Billy’s collection, we’d sometimes go to dances at the local church. Needless to say, there wasn’t a lot of Zep or ZZ going on at a Taunton dance in the late 70s. But oh, there were twanging bass foundations and sensual rhythms and soul-assaulting horn lines galore. (Speaking of which, as I write this, Patrice Rushen is vocally seducing me on Pandora and the bass line is like melty candy.)

Once the funk was in my system, it never went away. As I got a bit more sophisticated in my musical tastes I could more fully appreciate the music, the complexity, the jazz-based improv structure that formed the core of the kind of extended jam-band grooves P-Funk was known for. Order in the center of chaos. Pure musicianship. Underlying it all was that party sensibility, that understanding that we ain’t here for long, so let’s get dancing.

Here’s what I want you to do today. Go to pandora.com and put “The Brothers Johnson” into the artist field. Get a little funk into your day. Watch how it just takes you over and puts a little awww yeah into your soul. Turn it up. We ain’t here for long, so let’s get dancing.


*I admit it. I will crank up “Slow Ride” every time it comes on. Sue me.

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