famous people famous places

My new book, Famous People Famous Places, arrived in yesterday’s mail.

I am very pleased with the printing and very moved by the photographs.

Photographs of New York City/Times Square and Hoboken, New Jersey, 1980s.

I had two copies printed at BLURB. Self-published. Now I need to find a publisher.

Here are a few spreads:

Susan’s Birthday

Yesterday, Friday, January 8th, was Susan’s birthday. When I woke up on the day before, the 7th, I thought the 7th was the 8th.

Before she woke (on the 7th), I scrambled to wrap her present and make her card. (See Freddy above sniffing at her card and present.) Soon she came out of the bedroom and I said “Happy Birthday!” She said, “Today’s not my birthday. It’s the 8th.” I said, “Today is the 8th. Come. Let’s look at the calendar.” Sure enough it was the 7th. This confusion a sign of the times. To misquote a song by Chicago, “Does anybody really know what day it is?”

I know tomorrow is Sunday because the Sunday New York Times is delivered. And Wednesday is garbage day because I see that our street is lined with barrels filled with garbage. And Friday is Brooks and Shields (Now Washington Post columnist Jonathan Capehart since Shields recently retired). But other than that I am never sure of the day or date. Or time! This a sign of the pandemic and being in quarantine. I need a calendar!

Susan opened her card first upon waking on the 8th, a picture of our kitchen table which I think says much about who we are, our interests, our love of books and beauty. And it reminds me of a painting by French Impressionists. I enjoy still lifes of our home.

Years ago, I wrote:

This is
A Place
A Table
Round, of grace
A flowered tablecloth
A bowl of lemons and limes
Apples and oranges
We hold hands
Thank You God
For these gifts
We are about to receive
From your bounty
Through Christ our Lord
Amen.
A table of grace.
We then enjoyed a cup of coffee and soon I made us bacon and blueberry pancakes.
I spent much time organizing my photos of Times Square @ 1980s for my book, “Famous People Famous Places“. I am happy that I have made great progress on the project since reading about myself in the NYTimes Sunday Book Review section a few weeks ago (See previous post).
This is how the organization comes along. First I printed contact sheets of all the photos, cut them into “negs” and placed them on a large paper board.
Then I spent many hours looking at the images, determining an order, a sequence that made sense to me.
I then took these negatives and taped them into my journal so that I can reference them as I upload to Blurb.
During lunch, Susan suggested we order out for dinner. We often do order out for pizza on Friday nights. But after I walked Freddy in the afternoon, I returned home cold and thought there’s no way I want to go out later for a pizza. So while Susan napped in the late afternoon, I made a birthday dinner for her (It was her birthday!): Roasted Chicken Thighs with Pears and Dried Cranberries; Wild Rice; Carrots.
The recipe is based on one from Taste of Home:
  • 4 boneless skinless chicken breast halves (6 ounces each) (I used 2 skinless boneless chicken thighs)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons white balsamic vinegar (I used 2 teaspoons)
  • 1/2 teaspoon minced fresh rosemary (I didn’t use.)
  • 2 teaspoons cornstarch (I didn’t use)
  • 1-1/2 teaspoons sugar (I didn’t use)
  • 2 medium unpeeled pears, each cut into 8 wedges (I used 6 canned and drained pear halves)
  • 1/3 cup dried cherries or dried cranberries
  • Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove. (I roasted the chicken thighs in oven at 375 for 45 minutes)
  • Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary (I warmed pears, stock, vinegar, cranberries on stove top)
After dinner, we watched Brooks and Capehart and then a fascinating documentary of James Beard. I had forgotten he had a great gift for writing. I once had two Beard books (He wrote 18.): “Beard on Bread” and “The James Beard Cookbook.” I lost them in one of my moves. I will have to see if I can find a few in a used book store.
The show brought home to me the fact that I need, I am called, to again write. To write about food. To write about art. To write about life.
To tell stories. Which reminds me; did I ever tell you the story about the times I had lunch at the Four Seasons bar?