The Only Right Thing to Do

“I dream. Sometimes I think that’s the only right thing to do.”
― Haruki Murakami, Sputnik Sweetheart

Oblique Strategy: A line has two sides

I rarely remember my dreams. When I am able to grasp the wispy end of something as I’m waking up it is always some form of daily frustration, like my car won’t start or my key won’t fit. I guess that’s why I can’t remember my dreams – they are simply more boring versions of my daily life.

This morning, though, as I crawled out of bed, I remembered. I was hitchhiking through Japan with two other people, a young couple. Why we were three was hazy, though there seemed an adequate explanation somewhere. At the time of the dream we were wading through a rice paddy, each clutching a train ticket. The tickets were paper and plastic, white and bright yellow, and valuable.

Ahead, rising out of the rice, was a track on a levee and a simple station. The biggest passenger train in the world was stopped there, vibrating and smoking. As we approached, it blew its whistle and slowly pulled off, just as we arrived. I was frustrated at the fact we had missed the train, and clutched at my ticket in frustration.

A minute later, we realized that this massive transportation system was too large for one single train, and a second, identical one came huffing into the station. Suddenly elated, I had my ticket stamped and boarded the nearest car. My two companions followed close behind me.

The rest of the dream consisted of me exploring the various cars up and down the line. They were laid out in a linear cornucopia of delights, each car more opulent and fascinating than the one before.

My alarm went off – time to get up and go to work. I hit snooze to see if I could drop off again and visit a car or two more, but the train had sped off to somewhere unknown.

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The Things You Don’t Do

“The voice says, maybe you don’t go to hell for the things you do. Maybe you go to hell for the things you don’t do. The things you don’t finish.”
― Chuck Palahniuk, Lullaby

Oblique Strategy: Always first steps

It’s tough being a carhop. You have to remember what car has what order. You have to be able to skate balancing a tray groaning with food and milkshakes. You have to be able to hook in onto the window… just right. You have to endure and handle the nuts and assholes.

The hours are long and the tips are small.

Poor Ethel. The only good thing about being a carhop is that at the end of the day you get to go home. But she doesn’t. She has to stand there, looking as beautiful as ever.

Is beauty its own reward? You exist mainly in the foggy yet electric haloed memories of teenagers long grown old and gray. Is it worth the effort to represent an age long gone by – an era of rollerskates and rootbeer in this age of smartphones and Spice?

Is there an app for that?

Tex-Mex Food – History and Ingredients

“your body is not a temple, it’s an amusement park. Enjoy the ride.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

Tex-Mex – Two enchiladas, rice and black beans.

Oblique Strategy: Look closely at the most embarrassing details and amplify them

I don’t eat Tex-Mex food very often. I’ve lived in Texas so long I’m, well… kinda over it. The only time I eat Tex-Mex is when someone is in from out of town. My son is here for the Dallas Marathon this weekend and he wanted some – so we go.

Every neighborhood in Dallas has its own Tex-Mex spot (and its Pho place, and its Barbeque joint, and its greasy burger dive…) and in ours it’s Amigos. I don’t know if Tex-Mex can be called “comfort food” because you can be pretty uncomfortable if you eat too much of it.

One big knock on Tex-Mex is that it isn’t authentic Mexican food. Well, of course it isn’t. Have you ever even been to Mexico? It’s a big, diverse place – there’s no reason that food from the high Sonoran desert would even resemble the seafood from the Yucatan. Mexico’s culinary style and history is more like France’s – very complex and diverse.

Tex-Mex is a regional American cuisine… which happens to be inspired by some of the cooking that came across the Rio Grande.

You can tell you are eating Tex-Mex by the ingredients – stuff that isn’t (or wasn’t) very common in Mexico. These ingredients are: beef, yellow cheese (like cheddar), wheat flour, black beans, canned vegetables (especially tomatoes), and cumin.

Cumin – the main and essential ingredient in Chili Powder – is an interesting example. It’s not a traditional Mexican spice – it’s Indian. Canary Islanders were brought to San Antonio by the Spanish to try to expand the colonization of Texas. The Canary Islanders brought with them a Berber flavor signature — Moroccan food. There was a lot of cumin, garlic and chili, and those flavors, which are really dominant in chili con carne, became the flavor signature of Tex-Mex. It’s very different from Mexican food. Food Critic Diana Kennedy is prone to say that Tex-Mex includes way too much cumin. But if you compare it to Arab food, you suddenly understand where that flavor signature comes from.

The greatest epic Tex-Mex feast ever photographed. From the gatefold of the ZZ Top, Tres Hombres album
(click to enlarge)

ESSENTIAL TEX-MEX FOODS

NACHOS

Nachos might’ve been invented in Mexico by Ignacio “Nacho” Anaya, but it was only because a bunch of Texan ladies flocked to his restaurant after-hours and asked for a snack. The versions you see around the country today, frequently doused with molten, yellow cheese, are very American.

CHILI CON CARNE

Considered by many to be the quintessential Tex-Mex dish, this tomatoey stew of ground or cubed beef, beans (if you’re not a tried-and-true Texan), spices, chili peppers, and other accoutrements is very much a gringo invention, created by Texan settlers out of widely available ingredients. Actually, it’s based on Northern Native American recipes. Not Mexican.

FAJITAS

Derived from the Spanish word “faja” — meaning “strip” (which refers to the cut of beef they used) — fajitas are wholly a US creation (first mentioned in print in 1971) inspired and informed by the ingredients of Mexico, but not usually found in that country.

PRETTY MUCH ANY “MEXICAN” RESTAURANT FOOD IN AMERICA

Queso dip, chimichangas, the enchilada as we know it… you name it, it’s been Americanized. But that’s not to say that it isn’t still delicious.

THREE CITIES, THREE HISTORIES

When you look at the modern history of Tex-Mex, you get completely different stories from Dallas, Houston, and San Antonio. Each one, of course, claims to be the place where Tex-Mex was invented, perfected, and popularized. They are all three right, and all three wrong.

San Antonio is the closest city to the border and the area that contributed the “Mex” part of the cuisine. It also added the “Combination Plate” to the menu.
An Illustrated History of Tex-Mex

How chili queens from San Antonio and the rise of the combo plate shaped Mexican food’s evolution across the border.

The cuisine grew out of the Rio Grande Valley but came into its own in San Antonio. “In the 1870s, chili queens in San Antonio started becoming nationally and internationally famous. That’s when Tex-Mex started getting on the map of Americans in earnest. From then on, every decade has had a monument to Tex-Mex.”

Tracing the History of Tex-Mex

The growing fame of the chili queens helped San Antonio establish its enduring reputation as the capital of Tex-Mex cuisine.

Dallas seems to be the birthplace of the kings of Tex-Mex restaurant empires. Tex-Mex is primarily a restaurant cuisine, seldom made at home. Everyone in Dallas knows El Fenix, El Chico, and, more recently Mi Concina.

History of El Fenix

Miguel Martinez opened the first Mexican restaurant in Dallas, in 1918. When he opens “Martinez Café” (now El Fenix) he offers only Anglo-American dishes. He develops a new style integrating Mexican flare and offers these dishes to guests, asking for their feedback. Their input was instrumental in perfecting his culinary experimentation and Tex-Mex was born.

The Family Who Sold Tex-Mex to America

In 1928, Adelaida “Mama” Cuellar opened Cuellar’s Cafe in Kaufman. Four of her sons moved to Dallas in 1940 and opened the first El Chico. These two families laid the foundation for Dallas’ flavor profile.

The Elevation of Tex-Mex, Mico Rodriguez

Lard-laden combination plates changed forever once Mico Rodriguez and his partners opened the first Mi Cocina in the Preston Forest Shopping Center in 1991. Rodriguez refined the Tex-Mex experience by using quality ingredients such as expensive cheddar cheese and fresh jalapeños and cilantro.

Houston has an equal claim, including Ninfa’s and the development of the fajita.
The Houston Version of Things:
A six part series – a different history of Tex-Mex…

Pralines and Pushcarts
Combination Plates
Mama’s Got a Brand-new Bag
The Authenticity Myth
The French Connection
Brave Nuevo World

A Light From Within

“People are like stained-glass windows. They sparkle and shine when the sun is out, but when the darkness sets in, their true beauty is revealed only if there is a light from within.”
― Elisabeth Kübler-Ross

Autumn grasses, Courthouse Square, McKinney, Texas

Oblique Strategy: Work at a different speed

I was driving up to McKinney for a photowalk, taking the route up the eastern side of the city. There were a couple of interesting looking taquerias, a line of small-time used-car dealers, and some place, little more than a shack, with a peeling sign that read:

Minnows
Worms
Picnic Supplies

Now, I know about a weekend fishing trip and how those things go together… this is Texas… but still….

Everything Worth Fighting For Unbalances Your Life

“There is no such thing as work-life balance. Everything worth fighting for unbalances your life.”
― Alain de Botton

VisionShift, Sonia King, Mosaic, Arts District, Dallas, Texas


VisionShift – Sonia King

Oblique Strategy: You don’t have to be ashamed of using your own ideas

Every year, going into the holidays, I am stressed at work and looking forward to getting away, doing some of my own stuff, and getting everything teed up for next year.

But the hits just keep on coming. Everybody is in a hurry, they want their problems solved, and they seem to think I’m the only one to solve them. I’m sure everybody feels this way.

On another note – I have become re-fascinated by this wonderful piece of music. I keep listening to it over and over. It’s a shame it was used as a cigarette commercial jingle for so many years, and that’s how so many remember it.

My Phone is Spying on Me

“There will come a time when it isn’t ‘They’re spying on me through my phone‘ anymore. Eventually, it will be ‘My phone is spying on me’.”
― Philip K. Dick

Oblique Strategy: State the problem in words as clearly as possible

As the Internet Of Things slowly makes its way, flooding our lives, I installed a new smart doorbell last night. The packaging was a thing of beauty, unfortunately I’m not smart enough to open it correctly and ended up having to tear it up to get the stuff out. Things were obviously carefully thought out – they had a lot of stuff in that beautiful little box – including a tiny orange plastic spirit level with a cute little bubble.

I love the postmodern slant on the installation instructions. For example, little plastic anchors are included – in case you need to put the doorbell onto brick or concrete. The instructions say, “If you’re installing on wood or siding, put the anchors in that drawer of stuff you never use and skip this step.”

It was dark and cold outside, but I managed to get the thing installed. I wondered why they were so anal to include the spirit level, but realized that, because the doorbell had a camera in it, if it was installed on a slant, the image would lean. It would look like a Batman Villain was at the door.

The only problem was that the best instructions were on videos which were played on the phone as the process proceeded. And, of course, there was some hooking up to the internet involved. The problem was, to install the thing, I had to throw the breaker to the doorbell transformer (24 volts won’t kill you, but it can make you notice your nervous system). Of course, the cable router is on the same circuit. Luckily, there was an abbreviated set of old-school paper printed instructions.

I only had to wait several time while the internet rebooted to go on to the next step.

All Nature Has Is a Potential

“That’s all the motorcycle is, a system of concepts worked out in steel. There’s no part in it, no shape in it, that is not out of someone’s mind […] I’ve noticed that people who have never worked with steel have trouble seeing this—that the motorcycle is primarily a mental phenomenon. They associate metal with given shapes—pipes, rods, girders, tools, parts—all of them fixed and inviolable., and think of it as primarily physical. But a person who does machining or foundry work or forger work or welding sees “steel” as having no shape at all. Steel can be any shape you want if you are skilled enough, and any shape but the one you want if you are not. Shapes, like this tappet, are what you arrive at, what you give to the steel. Steel has no more shape than this old pile of dirt on the engine here. These shapes are all of someone’s mind. That’s important to see. The steel? Hell, even the steel is out of someone’s mind. There’s no steel in nature. Anyone from the Bronze Age could have told you that. All nature has is a potential for steel. There’s nothing else there.”
― Robert M. Pirsig, Zen and the Art of Motorcycle Maintenance: An Inquiry Into Values

Future Sculpture, Clarence Street Art Collective, The Cedars, Dallas, Texas

Oblique Strategy: Is the intonation correct?

After a really rough day I needed a little victory so I made a sweet potato casserole to take to a potluck tomorrow. Is a well-cooked casserole a work of art? Probably not. Especially when its destiny is a long table already groaning under other casseroles also full of sweet potatoes (at least mine does not feature marshmallows – it has goat cheese and walnuts) or green beans mixed with oversalty industrial mushroom soup and canned fried onions. I’m sure mine will be ignored, no matter how delicious. Such is the ultimate destiny of all art.

P.S. After having written the above, I went to the kitchen to put my cassarole, which had been cooling on a rack, into the fridge to take to the potluck tomorrow. While transferring it, I dropped it, flipping it onto the kitchen floor.

The day continues.