"Do not go gentle..
...into that good night." First line of Dylan Thomas' poem of the same name.
DO NOT GO GENTLE INTO THAT GOOD NIGHT- Dylan Thomas
Do not go gentle into that good night,
Old age should burn and rave at close of day;
Rage, rage against the dying of the light.
Though wise men at their end know dark is right,
Because their words had forked no lightning they
Do not go gentle into that good night.
Good men, the last wave by, crying how bright
Their frail deeds might have danced in a green bay,
Rage, rage against the dying of the light.
Wild men who caught and sang the sun in flight,
And learn, too late, they grieved it on its way,
Do not go gentle into that good night.
Grave men, near death, who see with blinding sight
Blind eyes could blaze like meteors and be gay,
Rage, rage against the dying of the light.
And you, my father, there on the sad height,
Curse, bless me now with your fierce tears, I pray.
Do not go gentle into that good night.
Rage, rage against the dying of the light.
Frankie Riley here. Ya, I know its been a while since you have heard from me and I have seen or heard from most of you. Now some of you know, know full well, that back in North Adamsville days I could, well, you know “stretch” the truth. Stretch it pretty far when I was in a fix, or one of my corner boys like my right-hand man Peter Paul Markin up at our old "up the Downs" haunt, Salducci’s Pizza Parlor, needed some outlandish excuse to get right. And fellow women classmates and some other women non-classmates as well know I would outright lie, lie like the devil in church or out, to get, well, “close” to you. Hope you forgive me about the lying, not about the trying to get close to you part. But that is all water of over the dam or under the bridge, take your choose. Today I am a new man, a truth-teller, or trying to be, except of course when I am practicing my profession as a lawyer. Then the truth might just be as elusive as it was when I was making up excuses for my corner boys or, if you were a woman, trying to “feel” you up. But enough of that as I am not here to speak of my repentance or about me at all, as hard as that might be to believe, but of the hard fact of age, ya, that creeping up thing that just kind of snuck up on us. So I am here to say just one thing- “won’t you take my word from me” like the old blues singer used to sing when he had the miseries. Listen up.
I am, once again, on my high horse today like I used to be when I had the bee in my bonnet on some subject in the old days. I have heard enough, in fact more than enough, whining from fellow AARP-worthies that I have been in contact with lately and others of my contemporaries from the "Generation of '68” about the aches and pains of becoming “ a certain age.” If I hear one more story about a knee, hip, heart, or, maybe, brain replacement or other transformative surgery I will go screaming into that good night. The same goes for descriptions of the CVS-worthy litany of the contents of an average graying medicine cabinet. Or the high cost of meds.
If I am not mistaken, and from what that old gossipy Markin has told me, many of you fully imbibed in all the excesses of our generation from crazed-out drug overkill to wacky sexual exploits that need not be mentioned in detail here (although I would not mind hearing of a few exploits strictly in confidence, attorney-client type confidence, of course), and everything else in between. Admit it. So come on now, after a lifetime of booze, dope, and wild times what did you expect? For those of us who have not lived right, lo these many years, the chickens have come home to roost. But I have a cure. Make that THE cure.
No I am not, at this late date, selling the virtues of the Bible, the Torah, the Koran or any of a thousand and one religious cures we are daily bombarded with. You knew, or at least I hope you knew, I wasn't going to go that route. That question, in any case, is each individual's prerogative and I have no need to interfere there. Nor am I going to go on and on about the wonders of liposuction, botox, chin lifts, buttocks tuckers, stomach flatteners and the like. Damn, have we come to that? And I certainly do not want to inflame the air with talk of existentialism or some other secular philosophies that tell you to accept your fate with your head down. You knew that, as well. No, I am here to give the "glad tidings," unadorned. Simply put- two words-graham crackers. No, do not reach for the reading glasses, your eyes do not deceive you- graham crackers is what I said.
Hear me out on this. I am no "snake oil" salesman, nor do I have stock in Nabisco (moreover their products are not "true" graham). So, please do not start jabbering to me about how faddish that diet was- in about 1830. I know that it has been around a while. And please do not start carping about how wasn't this healthful substance "magic elixir," or some such, that Ralph Waldo Emerson and his transcendentalist proteges praised to high heaven back in Brook Farm days. Well, I frankly admit, as with any such movement, some of those guys went over the top, especially that wacky Bronson Alcott. Irresponsible zealots are always with us. Please, please do not throw out the baby with the bath water.
Doctor Graham simply insisted that what our dietary intake consisted of was important and that a generous amount of graham flour in the system was good for us. Moreover, in order to avoid some of the mistakes of the earlier movement, in the age of the Internet we can now Google to find an almost infinite variety of uses and helpful recipes. Admit it, right now your head is swirling thinking about how nice it would be to have a few crackers and a nice cold glass of milk (fat-free or 1%, of course). Admit also; you loved those graham crumb-crusted pies your grandmother used to make. The old chocolate pudding-filled ones were my favorite. Lime was a close second. Enough said.
Here is the closer, as they say. If people have been mistaking you for your father's brother or mother's sister lately then this is your salvation. So scurry down to your local Whole Foods or other natural food store and begin to fight your way back to health. Let me finish with this personal testimonial. I used to regularly be compared in appearance to George Bush, Sr. Now I am being asked whether Brad Pitts is my twin brother. Or is it Robert Redford? .....Oh well, that too is part of the aging process. Like I say-“won’t you take my word from me.” Get to it.
******
To “jump start” you here is a little recipe I culled from my own Google of the Internet.
Graham Crackers Recipe
November 10, 2004
I'm nostalgic about graham crackers because they remind me of my Grandma Mac. Her full name is Maxine McMurry and she is now 90 years old. She lived just a short drive from our house (when my sister and I were kids) and we would tag along after soccer games when my dad would go by on Saturdays to check up on her, trim hedges, wash cars, or do any handyman work she needed. Heather and I didn't mind at all because she had a huge driveway that was flat as a pancake and smooth as an frozen pond -- perfect for roller skating. This was in striking contrast to our house that was on a steep hill which made skating perilous at best.
Grandma Mac always had snacks and treats for us when we arrived. She had a beautiful cookie jar in the shape of a big red apple which was always filled with oatmeal raisin cookies (I admittedly picked out all the raisins). Around the holidays she would fill old See's candy boxes with with perfect cubes of chocolate fudge, and if we were really lucky she would have a plate full of sweet, graham cracker sandwich cookies in the refrigerator. It was a pretty simple concept, but I've never had it since. She would take cream cheese frosting and slather it between two graham crackers and then let it set up in the fridge. I couldn't get enough.
So I thought of her when I saw this recipe for homemade graham crackers from Nancy Silverton's pastry book. I've cooked a few other winners from Nancy's books in the past; the Classic Grilled Cheese with Marinated Onions and Whole Grain Mustard, and Spiced Caramel Corn, and have quite a few more tagged for the future.
Most people think graham crackers come from the box. Period. But making homemade versions of traditional store-bought staples is worth the effort if you have some extra time or enthusiasm -- in part because the homemade versions always taste better, but also because people LOVE seeing and tasting homemade versions of foods they have only tasted out of a store-bought bag or box. I've done marshmallows and hamburger buns in the past, as well - both a lot of fun.
As far as Nancy Silverton's take on graham crackers goes - this recipe was flawless. I didn't even have to make a special trip to the store because I had every ingredient in my pantry - flour, brown sugar, honey, butter. The dough was easy to work with, and the best part of the whole thing is that the cookies actually taste exactly like graham crackers. They are delicious. I included a recipe for the cream cheese frosting in case you want to make sandwich cookies out of your homemade crackers.
Graham Cracker Recipe
2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract
For the topping:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Yield: 10 large crackers
From Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000)
Cream Cheese Frosting1
8-ounce package of cream cheese
2 tablespoons butter, softened
1 teaspoon pure vanilla extract
3 cups of powdered sugar, sifted
Beat the butter in the bowl of an electric mixer until creamy. Mix in the cream cheese and beat until light and fluffy. Stir in the vanilla extract and when fully incorporated add the powdered sugar. Mix until smooth and creamy. Place in the refrigerator for an hour before using.
from Nancy Silverton's Pastries from the La Brea Bakery - reprinted with permission
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