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WEBSITES TO VISIT & LINKS WE LOVE

This is a fun part of what I get to do. Each of the links below means something to me, or to Janice & Jim. Sometimes people just list links but it is important to give some context to the reason the link is there.

Janice’s Website and Facebook page –
www.janicecolbert.com
www.facebook.com/public/Janice-Colbert
Well, this doesn’t take a lot of explanation. Janice is an artist, a poet, a great mom, and partner and gives back. She is also part of the reason I am getting a second life. Thanks Janice.

Jade Colbert on Books – http://jadecolbertbooks.tumblr.com/
If you haven’t read a lot on my website you might not know that Jade is Janice and Jim’s daughter. She is a freelance editor and writes two book review columns for The Globe & Mail, Canada’s national newspaper. This website of hers has most of the reviews she has done. She also sits on some boards and supports various causes and does some writing and editing for some other publications.
What I found really cool to learn last year is what she does with the sixty or so books she gets every month from publishers. After taking out the ones that are advance reading copies which have to go into recycling she gives the rest to the Centre for Addiction and Mental Health in Toronto. Time for a little shout out for this great facility in Toronto www.camh.ca
The librarian for this amazing facility grabs the ones she wants and then the rest are available for anyone being treated there for free. Good on ya Jade. Two thumbs up from Django.

Jason Colbert music.
What a challenge – trying to break into the music world. Jason studied music, art and music production in school and spends his time today doing social media management for companies (connect with him if you want an inexpensive way to keep your profile up), but in his spare time works on his music. He has done music videos for The Roots when they played at Luminato in Toronto and continues to produce music alone and in collaboration with other Toronto musicians and producers. Watch this space for his new website!

Music Is Ageless – www.musicisageless.com
This is the site of J&J’s good buddy Adrian. Adrian is a composer, musician, and producer of music and is probably best known as the lead guitarist at various times for Drake, The Wkend, Nelly Furtado, Kylie Minogue, Marla Joy, Liz Lockre, Serena Ryder, …
Need I say more?

The Chef Upstairs. – www.thechefupstairs.com
This business J& J no longer own but sold to a brother and sister team of Lori and Greg. This project occurred after Jim retired and he went back to George Brown College in Toronto to try to figure out something in culinary arts. So if you want to go out for a custom special evening ….. Tell them that Jim or Janice sent you. (they don’t know Django yet).

Lucky Street Gallery – www.luckystreetgallery.com
The amazing Betty Gay runs this gallery. They represent Janice in Key West.
While they are open all year and have regular shows the action really heats up from December to April when there is a stack of shows.

Curve Music and Cerberus Artist Management – www.curvemusic.com
Through their friend Adrian (see above) J & J really got into the music world and funded some startup acts. Along the way, they also met Brian Hetherman and invested in Curve Music. It was a fun part of their life for many years and actually owned a music venue in Toronto (www.thegreathall.ca) for a few years where they would make music videos. One highlight was doing a tribute album of the music from The Band with Garth Hudson. Garth was able to pull in a lot of amazing artists to work with including Neil Young. They no longer own an interest in Curve but continue to enjoy a great relationship with Brian.

University of Toronto – www.learn.utoronto.ca/courses-programs/creative-writing
So what is this one doing here? Well between J& J they have multiple graduate degrees from other universities but love this place. Jade is also a graduate of U of T and when there was the Editor in Chief of the Varsity, the school newspaper. The University of Toronto with over 50,00 full-time students is Canadas largest university and their continuing ed program is also the largest of its kind.
If I am ever in Toronto for any length of time I might take a course. U of T is a mainstream school with undergraduate, graduate and professional programs but the Continuing Education Program is more flowing in its focus than the regular programs. You have to have a degree to take courses, but it does not lead to a graduate degree (although they do have some diploma and certificate programs) they can offer things that are not as academic but are still rigorous. Janice sits on the advisory board for creative writing and poetry courses. If your polking around their website check out the poetry award they offer!

Textile Museum of Canada – www.textilemuseum.ca
If you are a keen reader of this website you know that Janice studied fashion design originally and that when she had her fashion design business and label Jim was her sales guy. Textiles have continued to be part of their life, both with Janice’s art, their quilt collection and something most people don’t know – until Jim bumped into this neurological condition that he and I share he was on a couple of the committees of the board of the Textile Museum of Canada.

Jamie Oliver – www.jamieoliver.com
This lad is not really a buddy of either Jim or Janice or me, but Jim and Janice have met him in London, when they were trying to figure out the concept for The Chef Upstairs (see reference above) and when later he came over and did a book launch at TCU. Check out the pics in one of my posts on The Chef Upstairs.
For Jim who only took up cooking when he retired in his 40’s (yeah, how rude is that), it was about the same time Jamie was really getting momentum and he (Jim) devoured Jamie’s books.
I never met Jamie Oliver (so I am a bit jealous of Jim) but was often at the place he worked and loved the food when he was starting out at The River Café as it was close to where we were docked at the time and as a young cook myself was always inspired.

CAPTAIN KYLE

Posted: July 1, 2018

I was at a pretty low point when I first bumped into Jim at the hospital in the fall of 2013. I had just learned of this problem I, well we, have and was not looking forward to going back to more of my life in Europe scraping by. So I stayed with Jim and Janice for a bit and got re-energized. I had to go through a series of MRI’s cat scans, bloodwork etc. so it worked out pretty well.

During that time Jim and I got caught up and I got to know Janice. I get why he turned his life around with her.  So after a while, it became clear that Janice was pretty frustrated with my agonizing over my bad life and not doing anything about it. She pointed out the obvious to me – “you have this fabulous boat, and you just rent it out as a Bed and Breakfast? You need to hire a captain and take people out for day trips at least, if not two or three-night excursions and charge accordingly”. So yes this is self-evident but I guess I had needed this observation made by someone real to hit home. Jim and I spent some time on what he called a rudimentary business plan – something new for me. It was really just setting out how I could book things, track them, cost them, etc. We decided the best way for me to manage this would be to make the captain participate in the profits to really get him or her engaged in the process and to not have to pay for a captain when we didn’t have bookings.

When I went back to Croatia where En Plein Air was sitting I had new energy and a new focus. I would find a local captain who would be up for the exercise and cut him or her into the deal. After spending a week chatting with various people I knew it was clear that there were two that I would love to work with, but one would not be available for many months each year based on other commitments   and the other who was keen to join me in this venture could only do so in a few months. She was Irish and I will tell you more about her in a future post. We entered into a deal and I set out to find someone to fill in for the intervening few months.

Who I found was Kyle. He was an American who had flunked out of art school in Lacoste  France. The Savannah School of Art and Design has a program there and he was more interested it seems in the art of French life – food, wine, sex and not nearly as much in the techniques of visual art. So he had bummed around Southern France for a while and eventually made it across Italy and down to where I was. He was making his living doing occasional captains work on local yachts as he had been a competitive sailor when growing up in South Carolina. He had also been a competitive bodybuilder so he and I looked like the “before” and “after” shots from a gym, and also from life.

The good news was that all he wanted was a berth, and to be fed and would be the personality and the captain so we could take groups out for day trips or two to three-day local excursions. At that point, we were based in Cavtat, just south of Dubrovnik so the usual thing was to just take tourists out to either see Dubrovnik at night or to do a few day cruise south to some secluded beaches in Albania, but more often around the islands just north of Dubrovnik and back.

A big challenge for me then, and now was not being able to really advertise and promote as I needed to, and still need to, fly below the radar. The boat I don’t own, so I can’t register it, so I cant get a valid operating license for a business. I am caught in this messy world where I don’t pay tax, don’t pay licensing and registration fees but cant plan anything very far out on the calendar as I may have to move locations. Even my boat insurance is a bit peculiar as there are only a few companies that will give me liability insurance and to keep the costs down I have a big deductible, and no insurance for the boat itself.

Jim is a pretty straight arrow when it comes to taxes and regulations etc. and in a future post, I will tell you how he has me staying “ethically straight” while not paying licensing fees and income taxes.

For the most part, the arrangement with Kyle worked well in the beginning. He was a very personable young guy and when not focused on getting us to where we were going would help out a lot with getting drinks and setting out food etc.

But captain Kyle was nothing like the disciplined Captain Sven I was used to. Kyle drank all the time and would cut his lines through the small islands desperately close to the shoals. Captain Sven used to say that as he grew older he had a healthy respect for “how shoals would grow from when he had seen them last”.  Captain Kyle had no such respect.

And then there were the guests. Yikes. He was a good looking kid and didn’t like wearing a shirt and for the older women on board he was a bit of a novelty, but whenever we took out a group of young women who were on a bachelorette party before a wedding he was in his glory. One at a time to all at once. And then go again. I remember the 70’s and it was much more like serial monogamy than this. And these young women – crazy. They had their own version of the “me too” movement. We had at least three trips out with groups like that. I would come back exhausted and was not even a  participant!

But during that time we started to make some money. For the first time in a long time, I could think about what needed to be repaired or replaced on the boat or buy a new shirt. It was only a few months from learning of my condition and meeting Jim again and now things were looking up.

If Kyle didn’t crash En Plein Air into some shoals and we continued to have bookings then things would really start to work out for me.

P.S. I have put in a few pictures of Cavtat which is just a little port town to the south of Dubrovnik. It has a nice promenade to walk, up above the rocky shore. There are tourists of course but it’s not overrun with them and while the marina has a lot of tourist boats in all the time it is not where the Johnny Depp’s come to hang out. The size of the public marina and the small number of places to stay in town means that it is for the most part just a nice little seaside town.

 

MOTHERS DAY 2018

Posted: Sunday, May 13, 2018

So what is special about mothers day- you have to ask? We may not all have had fathers but we all have had mothers. They are the ones who traditionally made the family a unit, and in bad families were the ones who held it together.

The notion of “Mothers Day” I have always found a bit strange, however. There should be an acknowledgment of these wonderful creatures but it almost cheapens it to make it just one day.

I am not going to go on about my mom. She was a good mom and I loved her and I regret that for too many years I was just thinking about my own life, not coming home to visit. I think about this a fair bit, but I can’t change it, I can only remember her and my dad and try to learn from my experience of not being a better kid.

What I am going to do is tell you about a poem Jim wrote. He is not the best poet as you know but I particularly like this one. It’s about his Nana. Like me, he had a great relationship with his paternal grandmother. Her real name was Hannah but Nana is what he called her. During those years in high school when most of us were somewhat alienated from our parents and vice/versa the relationship we had with an aunt or uncle, grandparent or even an older cousin is what got some of us through. They can bring a perspective that may not be the same as ours but might be somewhat different than our parents – and they bring it with love and no expectations.

So during his late years in elementary school and through high school, Jim and his dad would drive up the Ottawa valley from their home in Ottawa one evening a week to a little village where his Nanas house was. This hadn’t been her lifetime house or even a place she had lived in for a substantial time. It was a house that she had bought in later life just to get back to living in a smaller community, having a garden and being out with nature. It would be followed by the reality of having to move into an apartment in Ottawa closer to Jim’s parents but for about a decade, she enjoyed her small-town life in her little place, where she could walk to the village shops for groceries, or the post office or to get her hair done.

So on Tuesday nights from May until September Jim and his dad would drive there. Jim’s dad would usually work on repairs of some kind, while Jim would cut the grass, and do some weeding in the garden. They would all then have dinner together and before it was too late in the evening (as Jim would have to go to school the next day to fail Math, Science or French) Jim and his dad would drive back to Ottawa.  Sometimes he would complain about it as he would miss something that a bunch of us were doing, or a TV show he wanted to see but for the most part he looked forward to his Tuesday nights both for seeing his Nana and for having some time with his dad that was not focused on how badly he was doing in school or what mischief he had gotten into that week.

This is his poem and as I said above I do like this one as it reminds me of times with my grandmother. Jim has really been opening up over the last few years and I think he is better for it.

 

NANA’S TUESDAY NIGHT

Every Tuesday night,

My dad and I would drive

To the country to see my Nana.

 

I would cut the grass,

Dad would repair something

Or weed the garden.

 

Nana would make us dinner

Of fresh vegetables and meat,

Roast potatoes and pie.

 

I never liked

Beets, green beans or brussels sprouts,

Except at my Nanas.

 

My Nana is gone, my dad is gone,

But as often as I can

I eat beets, Green beans, and brussels sprouts.

 

So that’s the poem. He is getting better at this poetry business I think.  I don’t yet have a picture of Jim with his Nana but I am trying to track one down.  I do have her recipe for apple pie and a picture of Janice and the first pie she made for Jim when they were living at their first apartment in Kingston. Janice had finished her program in fashion design and was working as a fashion designer at that point and Jim was doing graduate work in Urban Planning and Development.

 

 

NANAS CLASSIC APPLE PIE RECIPE

Jim’s Nana seemed to like to work with really big pie plates – about 30cm so almost one foot. For some of us, that is just one big unwieldy pie, especially if you are working in a small space like the galley of an old boat like mine so I have scaled the recipe he gave me down to a 23 cm size (9 inches) pie.  Even when I am making a pie for a larger group I prefer to make two smaller ones and then do one as a bit of a variation in look or taste or to make one as a pie and a few tarts as well.

Ingredient list: Pastry – 2 pieces as its double crust for the 9-inch pie if you are buying pastry.

Of course nothing duplicates a pastry you make yourself. If you have not done so before this adds quite a bit to the exercise so for the first time I would just buy the dough. Once you are comfortable with making pies move on to making the pastry yourself. Most recipes for dough don’t really tell the story  of the tricks or rules to make a good pie crust but one that I really like is https://www.canadianliving.com/food/food-tips/article/pie-crust-101

 

Pie Filling

Peeled & sliced apples 5 cups            (1.25L)

Sugar *                             3/4  cup       (175 ml)

Flour                                 1 tbsp           (15 ml)

Cinnamon                        1/2 tsp          ( 2 ml)

Lemon Juice                    1 tbsp           (15 ml)

Butter (unsalted)           1 tbsp           (15 ml) cut cold butter into little pieces to distribute

Egg                                    1 egg                      for eggwash

*  Now I have tried to make this faithfully to the original recipe but Jim tells me that pretty regularly his Nana would claim to be low in sugar and would “substitute” with some rum or with a fruit liqueur or with maple syrup. His recollection, however, is that there actually was no substitution just “supplement” of these items at times. I have experimented with each of the products and found that up to a half tablespoon of rum or up to a full tablespoon of maple syrup or liqueur such as  Grand Marnier can add some sweetness and depth to the flavour.

 

To make the pie:

1. Preheat the oven to 220C (425f)

2. Line the pie plate with the lower pastry piece

3. mix the cut apple slices, flour and sugar*, lemon juice and cinnamon then gently pour the mixture onto the                   pastry

4. put the little butter pieces around the top of the mixture

5. drizzle the rum/ liqueur etc. around the mixture if substituting/ supplementing

6. cover with the top crust, then seal and pinch (flute) the edges

7. You need to put in a few slits for the steam to be released. Jim would chatter on about how his Nana would not just cut little slits for the pie to release steam but instead would do a little shape – a few slits to look like a conifer tree or a little rabbit or acorn.

8. a little brushing of an egg wash and a bit of a sugar sprinkle and its ready for the oven for 30 minutes then watch it for the next five to ten minutes after that to take the crust to the way you like it.

 

While some weeks Jims Nana would do cookies or cake, most weeks it would be a pie dessert and Jim, who has a whole mouthful of sweet teeth would tell me about the one that week – Wild Blueberry Pie, Maple Syrup Pie, Buttertart Pie, Fresh Rasberry Pie ….

Come to think of it, on the vegetable front today he does eat a lot of brussels sprouts, and green beans and even more beets than the average person.

And I would be remiss to not wish Janice a happy mothers day. She got cheated out of experiencing her mother during her adult years as her mom passed when Janice was in her early twenties.  I think she is making up for that missing experience by being so good a mom to Jade and Jason.

 

 

 

 

WHAT WOULD MARGARET ATWOOD DO?

Posted: January 20, 2018

Well, there is a catchy title. And not a bad measure to live by in these strange times.

This account  I have worked on for a bit of time but have decided to post it today based on the one year anniversary of Inauguration of Donald Trump. While it has always been the case, I think that today especially we need good role models in the world, not homophobic, racist liars who cheat on their taxes and burn business partners and contractors. Donald Trump was not respected in the real estate investment industry because of his unethical behavior.

When he was elected over a year ago most critics thought that once in office there would be one of two outcomes: he would be impeached, or that he would otherwise rise to the occasion and perform in a way that the office he holds deserves.  Well to date he is still in office and by most accounts has become less statesmanlike. The groups he gave indications during the campaign he did not respect- the LGBTQ community, Americans of any colour other than white, the poor, and anyone who ever voted Democrat, were now fair game for his intolerance.   Members of those groups who as loyal Republicans voted for him and thought he might change after the election (perhaps with some encouragement from other elected Republicans) are now seeing their voting error turn into a horror.

Leopards don’t change their spots. While this has been a horrendous year with him in office, with good civil servants running for the door and taking early retirement and positions being filled with opportunists  I am afraid this is only the beginning of his reign of terror and that he will continue to divide the country and diminish its role in the world even more.

The American people have made peculiar choices at times. When George W. Bush was elected the first time, it was just a fluke but to elect him the second time knowing what he was like and having seen the way he handled things in his first term is baffling for most of us as outside observers. I recall when Ronald Regan was elected and Jane Fonda was asked what she thought of “an actor in the Whitehouse” and her response was that the significance was not that he was an actor, but “so bad an actor” on all levels. Sometimes the American people get it right – Barack Obama as a recent example, but Trump? Yikes!

So back to the topic at hand. I have met Margaret Atwood a few times and can definitively report that it was more of a thrill for me than for her.

On her writing I am a picky fan, loving some, liking most and some, well not so much. On her role as an activist, dissident and staunch supporter of good causes however I am immensely proud of her and other than one letter of support for a University of British Columbia professor who did not deserve it has had an impeccable record of calling it right and fighting the good fight.

In Canada, she is of course viewed as a national treasure.

The piece below is fictional I have to say for legal reasons but based rather faithfully on a true event. A few details have been altered to make it fictional and to keep me out of jail. I have spent a few nights in jail cells and they are not recommended for anyone, but especially for anyone with an older back. The food is also not recommended. They also have a nasty tendency to leave the lights on all night, and not to provide pillows.

It is a story about the challenge of celebrity and persona, an issue to be grappled with by any person in the public eye, and the associated responsibility not only for the person involved but even for those who might somehow represent them.

 

WHAT WOULD MARGARET ATWOOD DO?

It was October 2014 and the event was not a regular one on the New York arts calendar.  The celebration of The Books to Film Centers move to their new facility was both an acknowledgment of the work that everyone had put in, the financial support of the donors to date and a final push to fill the last gap in the funds needed.

And then it happened, The Donald arrived with his posse. The room all seemed to inhale simultaneously at the arrival and if the facial expressions could be frozen in time it would be a snapshot of shock and awe.

While she had no particular role at the event one small woman in her seventies with a crown of curly grey hair was pensive. “What would Margaret Atwood do?” she thought to herself. She was often taken for the writer, particularly in Canada or at literary events. Originally Peggy was amused by the attention and instead of embarrassing the person doing the asking she would simply smile, shake a hand, and on rare occasions sign a book. She had never been seen with Margaret Atwood, and it was a good thing as they didn’t look all that much alike in her opinion. If anyone had seen them together she felt it would be obvious that she was younger, better looking and a bit “hot” in a seniors way. She had thought often of doing her hair differently or dressing differently than she and Margaret Atwood typically dressed but had not made the change for some reason.

Most of the time she found the attention positive or amusing but often, being interpreted as the celebrated author and advocate for various causes, had its burdens. She would be letting Margaret Atwood and her public down to not act in character in some difficult situations.

“What would Margaret Atwood do?” she thought again to herself as he began walking her way.  Yes, it was going to be another encounter with this ass. The last time she had run into this arrogant bully all he could say was ” I seen a movie made from one of your books”.  What an insightful, and grammatically innovative comment she had thought at the time and had conjured up her best impression of what she thought Margaret Atwood would say “Well I hope you are the better for it”.

So here he was again, pushing his way toward another experience with a writing legend whose work he had not read, but felt compelled to speak to – one legend to another. What would Margaret Atwood do?  Peggy smiled as she thought of some of the possibilities in this evening where many had put on skits acting out famous scenes from books and film in support of the cause. The images that ran through her head included pretending to pick her nose while he spoke to her, crouching down as if on a toilet as he approached, and pretending to snort cocaine.  These all made her smile, which he noticed and brought out a smile on him as he loomed closer.

No, none of these things she would do, as clearly, they were not things that Margaret Atwood would do. With only moments to go and as his hand began to move upward to shake hands, Peggy turned around to put her back to him and was immediately joined by her friend to the right and and then her friend to the left and others as they closed in to make a circle, tightly packed shoulder-to-shoulder and one started telling a story so they could all be engrossed in the moment and stay an inwardly focused and very tight group. Seconds later other groups started doing the same as The Donald hunted the room. From above it would have looked like synchronized snubbing.   He turned a little rouge, put his chin up and reflected for a moment while massaging the front of his neck, then pivoted, and after conversing with part of his entourage briefly and he was off to another event.

Peggy had averted another disaster, and after some polite chats with the host and a few others headed off herself, with both her and Margaret Atwood’s reputations intact.

 

 

 

A note to readers: I don’t have a problem with this or any other piece of mine you read here being reproduced, but please attribute it to me.   Thanks. Django

YEAR END 2017 RESPONSES TO EMAILS

Posted:     Dec 20, 2017

Well, this is a bit peculiar – the classic “opening the mailbag” skit.  As you know I don’t have a conventional social media “open discussion” focus. I write stuff down, people read it,  and if anyone wants to get in touch with me they send me an email at www.djangobisous@bell.net

I respond to every email and quite frankly there is not a flood of them. The ones that fall into groups, however (everyone asking the same question or making the same comment) I think deserve a response so here goes. In each case, I have summarized or restated the question or concern and then my response follows.

  1. Django, love the site but you need to get a bit of an intro to how this came together.

Well, your right of course. So you can now see a section called ABOUT where I spend a bit of time explaining the whole thing and the home page directs people to read that before moving on.

  1. Measurements – why so many variations?

That’s an easy one. You may be sitting in Kalamazoo, Michigan where you use inches, miles per hour and drink beer by the gallon, but you might also be in Gstaad Switzerland, measuring your cheese in grams, measuring your speed in kilometers per hour, etc. So I am just trying to please everyone. When I was a kid in Canada we used imperial but then Canada changed to metric, and because I have spent so much of my time traveling around you kind of get used to just converting a lot. But the reality is that virtually the entire world is Metric. The only three exceptions are Burma, Liberia and the United States. So everything appears in metric first and with the conversion for the American readers in brackets. By the way – I would love to hear from a reader or two in Burma or Liberia!

  1. You have traveled a lot – where do you see as “home”?

Ah, a tough one. As I spent my growing up years in Canada that will always be part of my identity and I think I self identify as Canadian most of the time. But increasingly I see myself in the more generic European category, which I realize makes most people from a country in the EU cringe. A Frenchman is no more European than a German is. Most people from a European country really see that as a bit of a watered-down term and a diminishment of their own identity but for me, I certainly feel “at home” in most countries in Europe.

As I get older I am also thinking of it more broadly in terms of what surrounds me. If I am with friends in a nice place doing something I enjoy – I am home.

  1. Djangos kitchen rules – where did that come from?

I am not a kid and have spent a lot of my life cooking stuff. Not as a master chef, and much of it has been functional cooking, not artistic cooking, and some of it in private kitchens and some of it in cruise ships “food factories”. You cant kick around food as long as I have without some universal truths or axioms showing up. My kitchen rules are just those things that for people who have spent a lot of time in the kitchen just say – “dah – that’s self-evident” but for readers who are younger or older ones who just haven’t spent a lot of time cooking, I think the rules are a useful tool.

  1. I have come to like your quirky website but man you don’t update it much!

Yes, you are absolutely right. When Jim got me onto this idea of the website I was pretty skeptical but have come to like doing it. It also came about at the same time I was in a bad state of mind, the boat was in a bad state of disrepair and I was just starting to experience the joy of my neurological problems. So we (Jim) scrambled to get the site going, and I worked on some content but Jim had me pretty aggressively moving from the boat being my home and liability to my job and an asset. From that first meeting to today everything has turned around for me but it has been a lot of work to get the boat in reasonable shape, and then to make repairs, and improvements while taking guests. So I am not offering this as an excuse but more as an explanation. In the next year (2018) I will be back to at least four entries a year but hope to do more and by 2019 I hope to be up to about an entry every six weeks. Stay tuned!

  1. Lots of writing – not a lot of pictures – we need to see what you are talking about!

Yes, I am guilty of that one too. In trying to get this website going I have been pretty focused on “putting it down” and not on fleshing it out with images. That is in part because some of the older stuff I don’t have a lot of great images but for the semi-recent past and current times, yes, in today’s world it is inexcusable to not have more images.

So over the next year, I am going to track some images down and put them into some of the older posts and as I do new posts make sure there are images in. There will be some that I will have to crop extensively or otherwise modify as the identity of Walter, Sven, Alison, Justin I really cant display. En Plein Air is also a bit problematic to show the whole boat as we still function largely below the radar, but I can certainly show some images that don’t capture her in her entirety. I have shown one image of her that is a bit doctored up (changed a few little elements) in the post En Plein Air: Life with Amy and Justin.

————————————————————

So what’s in store for next year? I don’t really have a good fix on it, but I have been learning to set some goals and work toward the future I want.  Most of my life as just sort of evolved and I am getting better at taking control of it, and I think Jim is learning to let go of it.  Stay tuned…. and see you on the other side.

Django

Using The Past To Manage The Future

THE NEW MILLENNIUM

Posted: March 26, 2017

What a letdown. My watch didn’t stop, the computers still worked and everything seemed about the same. The start of the decade was a bit of a dud after all the hype, but we did not need drama as our work was getting scarier. Amy and Justin had to lie low at many of our ports and we had to alter our usual routines and captain Sven and I started to take on various roles that were way above our pay grade.

With that said I loved being part of a team doing something meaningful. My time working on the cruise ships feeding the already overweight was a good time and had no heavy responsibilities but did little for the sense of self-worth or accomplishment. In my life on En Plein Air while I was not told any of the specifics of the “cargo” we moved I knew they were all individuals who were on the run for a variety of reasons that ranged from challenging injustice or human rights abuses, or for reporting on those kinds of issues or in a few cases simply for being gay. The last time I had felt that I was part of a team doing something that mattered was when I was 17 and in high school and one summer working for a small hospital in a small community in Eastern Ontario. I was a porter and third ambulance driver. I knew I was a very small cog in a big machine but one that relied on all its little cogs to save peoples lives or to make their lives more comfortable. If you are going to spend your day working at something its nice to work at something that matters.

But I am off on telling you about me. Let me tell you about the Janice and Jim for a bit so you can put yourselves to sleep and then I will wake you up for more about my life later.

Janice, Jim, Jade, and Jason had spent the changeover to the new millennium on a ski and snowboard holiday for about a week at Mt. Tremblant, Quebec. If you have not been there I would recommend it if you are in North America. It does not rank with Gstaad or Kitsbuhl etc. as a cute ski village but in the North American context, it is nicer than most places and not a bad spot in the summer as well. It is only a couple hours north of Montreal.

The next decade for them saw massive changes. All for the better I think. In January 2002, Jim, on his 48th birthday retired. Well, that’s how he tells it but I know there was more to it. He had a large successful operation and two operating partners and a company that was the big financial partner. Their company had been successful because of some wonderful alchemy between Jim and one of his partners, John, but there was some animosity with the other partner which eventually led to that partner making the move to buy Jim out. Jim was at a stage to try to do less but that was not in the cards and his “retirement” was actually a not very friendly parting of the ways with the one partner.  Within a year the company was in bad shape and merged with a smaller competitor. I know he keeps up a great relationship with some of the old team and particularly his old partner John but I never hear of the other partner so I guess that’s a comment.

At the time with two kids in high school, Jim set out to reinvent himself. I won’t bore you with all the details but over the rest of the decade he designed, started, ran and then sold a cooking school which still runs (see links we love) invested in a record label which also still runs (see links we love), really got into cooking in  a big way,  and each year would buy and renovate and lease-up a storefront property in Toronto. Over the years he did fourteen of them. Once he was home with the teenagers Janice went back to art school, The Ontario College of Art, in Toronto where she pursued her passion and discovered a new one – poetry.

By the end of the decade, Janice had finished her art degree and was studying poetry while having lots of art success, both kids were off at university and Jim was up to his eyebrows in the cooking school and things were evolving just fine for them.

So back to me. After the events of September 11, 2001 things got a lot tougher for Amy, Justin, Captain Sven and I.  Every port was now tougher to access and traveling by water which had always been largely ignored was now scrutinized. Everyone was a potential terrorist. We would be stopped regularly both while in port but also while in international waters and regular inspections would occur.

It was getting so something would have to change and Justin asked me to design a flag for us to fly occasionally when in port and to be used on a bag so the cargo could find us. I am not a super creative guy so I put together a flag that I thought looked pretty cool but it was soon abandoned as it looked much like the flag of a former state of the Soviet Union. Something was needed that looked familiar but was not from anywhere so I just modified the flag from where my dad and grandma are from in France – Brittany, but I needed to abandon that one eventually as well. Finally, I came up with one that passed all the tests.  I used some colours I had from three t-shirts I had and sewed them together originally by hand for the first one then later had a friend in London sew up both a bag with the flag on it and a really nice large flag. I have an image below but will do some specifics on it at some point in a future post.

By 2004, the heat was really on, we were being stopped all the time. We knew it was not us alone that were being stopped, searched etc. and in all our years at it, we had never had the secret compartments found it was only a matter of time till it would happen.

I knew in June 2004 something was up. Captain had never hugged me and he gave me a big bear hug and said “friends everywhere” then left. Earlier in the day, Amy had kissed me and Justin had hugged me and shook my hand “burn the passports” was his last comment.

We were moored at that point in Helsinki and the next day it was all over the news. A recreational keelboat had exploded about a half-mile out and three people were reported dead. I knew it would be them.

Several days later I received a call from a lawyer in London asking me to visit him. I explained what had happened and he acknowledged that this was about the same thing. This boat is a big thing to move around on my own but over the next week, I managed to make it to Hamburg and then with bad weather forecast traveled by train to London.

He would not meet me at his office so we met at a small café close to his office and overlooking the Regents Canal, very close to where Amy and Justin had kept both a safe house and a barge.

He was elderly, quite nervous and talked very quickly. “So the first point is that Amy, Justin, and Sven are dead.  And the second point is that the people you knew as Amy, Justin and Sven are alive.”

“How?” my face must have asked.

“They have friends everywhere.”

“The third point I need to tell you is that no one will be coming for the boat. It’s not yours but no one has entitlement to it. Keep it, use it, and when you are done, sink it. The boat, like the three people you worked with, do not exist.

It is not saleable as it is not owned. “

“What else do I need to know?” I asked

“Well, nothing really. The world is getting more complex and is increasingly in conflict with itself. You did some good work for a good cause and that is now part of your past. The ongoing existence of the boat helps keep up the deception of the boat being just a nice old yacht if you just use it and it is no longer on the radar of so many states and interests.”

I left the coffee shop in a bit of a daze. I knew we had been doing good stuff but wondered what life was to be like for Sven, Amy, and Justin. And how would I keep and maintain this boat?

When my parents died they left me a small annuity I get each month. It is for $762 per month CDN until I am 95. While working for Amy and Justin I had saved most of what I earned as well as my money from my annuity and invested and at that point had 72,000 Euros and the Canadian annuity coming in each month.

I was an orphan again but at least knew that somewhere those three people still existed.

The remaining six years of the decade were tough ones for me. After meeting with the lawyer I had to address what to do and where to take the boat. En Plein Air was moored in Hamburg but it would only be a matter of time until they wanted more details of its ownership. Captain Sven had told me about a firm of hired captains that could be trusted and the contact person to speak to. When I mentioned Sven’s name they said they would have someone come to help sail it south without charge. The guy could have been Sven’s brother. He helped me get it back to Croatia where It would be warmer year-round for me to work from. Since that time I have basically stayed largely in port, rented the boat to tourists as a place to stay as a bed and breakfast. I do my cooking, have a few local friends and my life was on the uptick until I started having strange neurological and motor skill problems.

I had mentioned that I periodically go back to Canada for several reasons. In 2014 I went back to deal with my banking and a few other things and discovered that I had an event that mimicked a stroke – similar to the ones I had before but worse. I ended up in the hospital and after the immediate shock of getting through it found myself in the waiting room to see the Neurologist at Toronto East General. And that’s where my story links up with Jim again. I have described it in the new section I have just created called  ABOUT.  If you see your self reading many of my posts and you haven’t read the ABOUT section, then go get yourself a coffee or a glass of wine before reading further.

EN PLEIN AIR: LIFE WITH AMY & JUSTIN

Posted December  14, 2016

If you have been reading the previous posts you will know that I was sort of “handed off” by my employer Walter, with a captain named Sven to this couple Amy and Justin to do the same duties on their boat as we had done for Walter on his trawler and then at his townhouse in Brussels. It was December 1994.

This boat was both massive and incongruous. Now I am not a boat nut the way Sven was so I will relate the description he would rattle off and then try to explain it the way I understood it.

It was a twin headsail ketch with a full-length keel. So for those of us who are not boat people, it had two masts, one in the back third of the boat and the main one at around the midpoint in the boat. From the midpoint of the boat back about a third of its length to the rear mast, (basically between the two masts) a large pilothouse consisting of a lot of glass breaks up the deck. Its from here that a skilled operator can maneuver this monster regardless of the weather. It was essentially a motorsailor – a boat that is both a sailboat and a powerboat with a design that is dedicated to both capabilities but with compromises for each.

En Plein Air

 

 

I was to learn over the next few years about its history, mainly after Sven would have a few drinks and like to wax on about such things. It was designed and its construction started in the late 1920s at a shipyard in Brooklyn, New York and was to be a luxury yacht for personal use.

There were actually two under construction at the time. One was for a large industrialist and the other was quietly being built for an unknown buyer.  While never confirmed this second buyer was widely thought to be the shipyard owner and there was officially only one being constructed. Sven speculated that the second one was being done quietly as the designer and the industrialist both thought that it was a custom “one-off” that they were having built. When the big financial meltdown hit in 1929, the shipyard was in a financial mess and the industrialist reneged on the contract and both that custom designed one that was much further along as well as its clone,  sat in the shipyard waiting for someone with cash to resurrect one of the two projects.  That financial strength came in the form of a fellow who had a long history of bootlegging.

The deal was struck for him to buy the one that was not as advanced but that they would strip out parts of the other one to make the transaction work. A separate shipyard was even used as the new buyer was quite secretive and the builder had some of his own secrets to bury.  The reason for this seemingly strange approach was that the new buyer wanted the boat to be a meter (almost 40 inches) longer than originally designed. He also wanted a variety of other modifications including hidden storage facilities, and mechanical equipment that was much larger than a boat like this would usually have. He could not afford to have it sitting in low wind conditions so needed a sailing vessel that had extensive power available.  It was just over 59 ft in length, had oversized water tanks, oversized engine, and large battery storage.

By early 1932, while not finished at that stage it was seaworthy enough to leave the shipyard under power, with masts intact but no sails, no interior finishing and under darkness. By April of that year having been finished in the Caribbean, it began its work life.

For many years “En Plein Air”, as it was christened, moved up and down the Atlantic from Jamaica to the United States. The ship was named by the bootlegger’s girlfriend, a painter. While the French art term translates to “in the open air” the owner liked the name as it suggested to him “in plain sight” as he could sail seemingly with impunity with contraband in its hidden compartments.

By the mid-1930’s the need for the black market transport of alcohol was not necessary but still continued because of the lucrative trade in avoiding taxation and duties until the late 1930s when the owner died under murky circumstances and En Plein Air was sold to a European wine producer who wanted her as a luxury yacht.

Lying in a dock in northern France, early in the occupation of France by Germany it was several months until it became clear to the drydock owners that the owner was not coming back for her and once again she was sold by the shipyard to a private owner for not much more than the value of the storage costs and repairs to that point.

The new owner was not known but the boats new function was.  In the early days of the occupation of France by the Germans while there was conflict there were as many supporters of the “collaboration” as those who saw it for the occupation it was but thought their lives would be better without a conflict. In contrast of course as time went on what became known later as the resistance was quietly building its strength. En Plein Air was one of many boats that had been reconfigured slightly to allow the smuggling of goods and people. This boat with its two major hiding spots, oversized engine, oversized fuel, and water tanks as well as other hidden storage spots took little modification for its new purpose. At the time it flew various flags, had its name painted over many times and moved about the Baltics, around the north sea and  Poland, the Netherlands and France, and as far south as Spain and North Africa. This was all related to me by Sven, a bit of a naval history nut, and immensely proud of En Plein Airs heritage.  He related it with great zeal and I have no reason to doubt the details.

The boat was in impeccable shape operationally and cosmetically kept to look in questionable repair. With only Captain Sven and myself to man it, the sails were up only on the open sea on a straight haul, so anywhere near a port or high traffic areas, we were under power.

Its purpose now in the 1990s was largely the same as during the war – transport dissidents, journalists and others at risk in a very volatile time. When most people in western democracies during the 1990s were enjoying unprecedented wealth, there were a series of conflicts in the world that were becoming more acute every year and while transport by plane was desirable the old fashioned movement by small boats was still the easier approach, at least at that time.

We had several ports all of which were not in the main centres but in smaller communities close to Amsterdam, Copenhagen, Southampton, Marseille, Helsinki and Dubrovnik. There were a few others that we would go to occasionally but these were the main destinations.

And this brings us to Amy and Justin. They were about my age or a little younger so about 40 when we started working together, but unlike me, unbelievably fit, and very focused. While they represented to be a couple they were not very affectionate together and seemed more like working partners than a couple. While attractive they both had fairly non-descript qualities. She was about 1.68 metres ( or 5’6”), medium brown hair, blue eyes and slim. He was about 1.8 metres (5’11” ) and a more muscular build but still slim with a fairly shaved head hiding a receding hairline.  They were both Caucasian and on the pale end of the band.  Other than when at sea Amy and Justin did not stay on the boat and had other accommodation or safe houses in each of our ports.

The routine became quite clear after a short while. Either Captain Sven or myself would be told to find new clothes. “New” meant either new from a store or high quality used clothes which we would wear and wash over a period of time. Whoever was the designated one of us, Sven the larger or me the average size, would wear them all the time and be seen on the deck or around the boat or in the local market buying food at whatever port we were in.  If a female was needed Amy would do the same routine and would have a few wigs she would wear as well. Then one day Justin would take the clothes and we would be told to stay below decks and our clothes would show up with new people in them strolling onto the dock and to the boat, usually with local grocery bags to carry their few possessions. We would go back to wearing those clothes for a day or so and be seen on deck and around the port then we would be off with our cargo of dissidents, journalists, or gay people on their way to another destination.

Sometimes in international waters “the cargo” would be out of their hiding spots but always below deck based on the risk of satellite and drone visuals but when we were leaving or arriving into port at least six hours before,  the cargo would be “put on the shelf” in the two hidden spots.

When the boat had been built originally it was extended by over a meter but the designed interior space had actually been reduced in total length by almost a third of a meter so the effect was not noticeable, even when the plans were consulted, but the two ends housed hidden rooms that were two .65 meter (or over two feet) in length and almost the whole width of the boat, although the one at the bow was pretty tiny given the shape so it was the aft hiding spot that was the workhorse.

A flexible pipe to and from each compartment supplied fresh air in from the main cabin which could also be used to talk to them, and a flexible tube out of each one with a small fan like a computer fan pulled the stale air out and to the engine room. The only access to the two compartments was like a jigsaw puzzle. A trim piece on the floor at the entry to the fore and aft cabins stayed in with gravity and dowels and when lifted, then allowed the tongue and groove floorboards in that cabin to be removed one at a time. This allowed the whole wall (in the case of the one at the bow) and a portion of the wall (in the case of the stern) to be tilted out from the floor and lifted out. So with a carpet on the floor, the sequence would involve a series of steps not contemplated by someone standing on that carpet and the closest we ever saw someone come was to remove the carpet looking for some form of a door, or looking for some hidden door in the removable wall, and when not finding one moving on to other spots on the boat.

There were about half a dozen other small hiding spots, that ranged in size to hold something the size of a loaf of bread down to one that would have not have been large enough to hold two decks of cards. They were all hidden the way jewelry boxes with hidden compartments work.

You can probably tell from my description above there were actually five of us involved in this crazy endeavour – four humans and a pretty cool vintage yacht. Under sail, Captain Sven could get her going pretty well and under power (no sails) she would cruise all day long at about 8 knots (15 km/hr, 9 mph) and Sven could take it up for shorter bursts to almost 12 knots (22 km/hr, 14 mph). These speeds, of course, were not enough to outrun looters or government boats but quick enough to move out of areas fast enough to not be noticed and to get somewhere without the extra time needed.

One of the coolest parts of the boat for me, other than the hidden hiding spots was the power. The boat, when in France in the 1930s had been changed from American to European power, but sometime before Sven and I were brought on it had a major retrofit of all the electricals. Things that could be low voltage were low voltage. There was a wind generator that fed a set of batteries, and a generator that ran on methanol. Actually Sven scolded me one day when I used this description as it actually doesn’t run on methanol, it uses the methanol and has some kind of “methanol-reformer” that used the methanol to convert to something else. This generator from Vancouver could run for days on almost nothing and only gave off a bit of distilled water as its exhaust. I used its water “exhaust” to water the plants on my little potted herb garden on the boat!

But beyond this amazing generator, the switching from a company in Germany was the most impressive. The switches were automatic and would figure out when the batteries were getting too low and would turn on the generator. The boat engine did not have any kind of generator on it so the electrical power for the boat came entirely from the batteries or the generator so there was no additional drag on the engine to generate electricity. So when we would be in port we would never run the engine to generate power, it was the solar or wind generators feeding the batteries and if they were running low the generator would kick on and supply the power as well as charge up the batteries.

I never knew who Amy and Justin worked for, but knew that Walter was somehow involved and when Sven was pushed on it would only comment “They have friends everywhere”. This is also what he said when I first noticed their array of passports and assumed they were fakes. “No, they are all obtained from the passport office of each country and under different names. They have friends everywhere”.  It became a common explanation for much of their arrangements. I carried two passports myself, one originally from France and later the Eurozone and one from Canada as a dual citizen. My father had been French and my mother a French Canadian. Captain Sven was Danish and had only one passport from Sweden for some reason.

I had a food budget and was always paid in cash and was supplied with cash to pay for everything. There was also a small stash of cash kept in an “obvious” hiding place in case we were ever boarded by looters (I don’t want to romanticize them by calling them pirates) when at sea so they would find the stash as our hidden treasure and not be looking further. We kept several expensive-looking watches and a couple of fake diamond rings and two credit cards with limited capacity on them for the same purpose in that spot. The real stash was in one of the smaller hidden compartments on the boat.

Whenever we were in the U.K. I would make arrangements with Captain to leave the boat to go to do a bank deposit of my wages and once or twice a year would go ashore to have a checkup and some dental review.  For the first couple of years, I would try to see my grandmother Bebe once or twice a year until she passed in 1996. Otherwise, I went for about a decade essentially on or near the boat.

Part of my role was security. We kept no conventional guns on board but kept a series of modified defensive tools on hand. About every twelve feet we were within arm’s length of one of our modified flare guns. They were essentially sawed-off shotguns dressed up to look like flares. In the kitchen, I had been provided a hand blender that was equipped as a stun gun. In all my days on the boat while we were overrun by looters several times we never had to use any of these but Captain did a regular drill while at sea to test the equipment. When he first introduced me to it all I was joking about James Bond and he became all serious and reminded me that looters would kill for a pack of cigarettes and most of the authorities we were outmaneuvering,  while more professional than the looters,  would still have no remorse in killing us all,  while in,  or close to, International Waters. As a result, when we would be in potentially bad situations I kept my hand blender close and at times slept with it under my pillow.

At least once every sixteen to eighteen months or so we would be in a safe port and the same crew would show up, no matter which port, put up tarps, do some work on the boat while we were ashore and there would be a new name on her. Its bad luck to change the name of a boat so these were painted on top. Captain used to always tell me “she knows who she is and knows she’s only acting”.  He was quite deep it seemed to me, especially when I would be drinking.

Ah drinking.  I did a lot of that, but only when in port, and only when we did not have “cargo”. So we would go for periods of time when it would be quite a dry time and then a bit of overindulgence. I never saw Amy or Justin drink. I think it was partially because when in port an important part of their job would start when ours would be in hiatus. And then it would be time to get some new clothes, and sometimes cut and bleach or color my hair, and do it all again.

So I went off on this diversion to tell you about my life with Amy and Justin that started in the 1990s. At one point in a future piece, I will relate the significance of the flag we sometimes flew.

The whole time, other than security, or helping Sven on manning the boat when in transit, my role was to feed our cargo. Sometimes they were malnourished, and always underfed and my cooking was very focused all during this time on nutrients, protein, and hydration. When the cargo would leave us, I would pack from one to three days of food for unrefrigerated overland travel. At some point in a future post, I will set out some tricks I learned for getting nutrients and protein into a person quickly.

In previous posts, I have related what we were doing at the end of the decade. Well at new years 1999, in contrast to a decade before, I knew exactly where I was. We were about to leave the Mediterranean on a typical run from the Dalmatian coast  to Helsinki, our longest run, and  as we cruised  under power by Gibraltar to the north and Tangier to the south and watched the fireworks, Captain and I shared a tea on deck with a full and quiet cargo on the shelf, and stayed ready for what might come.

LIFE LESSON: HOW TO MAKE FRIES FOR A BELGIAN

Posted Aug 4, 2016

In some of the upcoming posts I will be diving into the crazy life I took on when I left Walter, so before we head down that much more serious rabbit hole, I thought I might stay up in a lighter place and talk about some of the cooking I did for Walter and his guests.

Every Tuesday (there were only a couple exceptions to this timing) Walter would have a small dinner party. Sometimes it would be eight or ten but was usually only four to six guests. They were not always exclusively Belgian guests but they were almost exclusively people based in Brussels for their work so had caught the “fries addiction”.

Some stereotypes exist for a reason. Regardless of what else I would be serving for a meal, the assumption was that there would be some fries on the table, like cutlery or table linens, and a chef who could not impress in this regard was at best a cook, and certainly not a chef. The first time I tried to do fries for one of Walters dinners there were a lot of raised eyebrows. Everything else could be fabulous but without the fries – well, what a letdown.

Jim related to me a similar problem from the cooking school he and Janice had (see the Links We Like).  There would be times where an extended family would come for a private evening where the focus was a traditional holiday or occasion and the culinary focus was to be a dish that was “just like grandmas”. Invariably Grandma would be at the dinner. The chef would be provided with the recipe a few days before the event and sometimes a terrine or plater from the grandma in question to make the dish seem to be just the same.

The first few times it was a disaster. Grandmas recipe might call for a teaspoon of rum and her practice had been to put in half a cup! Beyond this it was also politically incorrect for the dish to be as good as Grandmas – that would be a blasphemy!

So what became the standard practice was for the house chef to simply say “ I would love the opportunity to interpret and do a variation on this wonderful recipe” which let grandma off the hook if it was better than hers,  as everyone could rave about it but still say its not as good as hers and the chef could be sure a great meal would be produced and enjoyed.

My experience with Walters guests was much the same. I couldn’t live up to the expectations for the Belgian fries, so I did roasted (not fried) home fries, with lots of different dips and it was always a hit.

What follows is the most popular dish and variations on the meals I would do at Walters. We would usually have some canapes and champagne or prosecco as the guests would arrive, a soup or appetizer starter then roll into the entre with the vegetables, followed by a homemade ice cream with homemade biscuits or biscotti for dessert with espresso. While there were many variations and different dishes served over the few months I was there, a very popular one was the pork tenderloin so that’s what I have described here. The home fries were the only constant for every dinner party!

    HERB ENCRUSTED ROAST PORK TENDERLOIN & HOME FRIES 

Working at Walters was quite a treat for me. The kitchen was not always rocking like a boat, had lots of counter space, many specialty appliances and lots of refrigeration. These, of course, were all things that I had not experienced for a while, as most yachts, even large ones, don’t dedicate a lot of space to the kitchen.

Pork Tenderloin, Veal Tenderloin  or Beef Tenderloin

All three of these meats work and depending on the size of your guest list, and of your budget, each of them has their merits. So if it’s a dinner for two I would do a smaller pork tenderloin, or if a group of four, then two pork loins, but if it’s a group of six or more going to the loin of beef or veal is often the better route. Some guests also have issues with pork which will also help you decide which meat to use. In general, there are cuts of beef I like better so most of the time when doing this recipe I would go with the pork even if it involves multiple tenderloins if there is a larger group.

  1. Trim off any excess fat, wash the loin, and dry completely with a paper towel.
  2. rub with olive oil, or go 4.
  3.  coat with herbs. This can take on many forms and depends on your taste. In general, I always like to use fresh herbs for my cooking but for this kind of treatment I prefer dried herbs with two exceptions. Finely chopping a sprig or two of fresh Rosemary per pork tenderloin, and a couple sprigs of Tyme as well is a great route to go. or If like me you are functioning in a small kitchen most of the time you can use a premixed type– eg Italian (usually with oregano, rosemary, thyme, and basil, but some have garlic and other herbs) or Herbs de Provence –(which adds to the Italian mix several other components: savory, marjoram, and lavender) but ultimately you are the one in control and may choose to go heavy on one type or another. Once the herbs are on make sure you rub again with oil as you want the herbs to be soaking up that oil and sticking to the meat.  As you do the dish more often you will also experiment with specific tastes – finely chopped garlic (two or three cloves per tenderloin), or going exclusively with thyme mixed with the zest of one lemon per tenderloin. When doing this one I would often grill slices of lemon and use them as a garnish on the finished dish with their grilled mushy juices adding flavour to the pork pieces.
  4. an alternative to rubbing with oil then adding the herbs is to put the herbs in a small bowl dry, then just add enough oil to make a paste of the oil and herb mixture and then put this on the meat. When you are familiar with it, the technique works well but usually results in a much more robust coating of herbs than the other way.                                                                     Pre-Coating: I have found that when working with beef, after coating with herbs, having it sit, covered in the fridge for several hours or even overnight before bringing it out and having sit at room temperature for about 20 minutes (while your range pre-heats) before cooking is really worthwhile. But unless it is preferable for dinner scheduling this pre-coating and sitting time is not as beneficial with pork tenderloin. In some kitchen settings I would just roast directly on a roasting pan and turn it after about fifteen minutes  but I prefer to cook the loins on a rack off the floor of the roasting pan and to then pour as much water as  possible into the pan below the rack leaving at least one centimeter (1/2 inch) between the water and the  rack.   This helps keep the oven area moist as well as giving more air circulation around the roast. The outer surface of the meat will still crisp up, but the effect is to have an even moister final product than otherwise. It also makes cleaning up that roasting pan a breeze.
  5. Place pork tenderloin or multiple tenderloins in a preheated oven at 175c (350f) for about 50 minutes.  Now oven temperatures are an interesting thing. The higher you go up, of course, the shorter a time needed. So if you are in a scramble time-wise you could preheat to 204c (400f) and just go for about 30 minutes, or to 260c (500f) and shave it down to about 20 minutes.                                                                                                                  So why, with so many options did I start with the suggestion of 175c (350f) for 50 minutes? Well because: most of us are the only person working in the kitchen; are not serving just this one component; are working with        equipment that is not perfectly tuned and prefer to make the whole process more forgiving. When a piece of        meat that has been cooking at 175c (350f) for something like 45 minutes to an hour is removed from the oven it continues to cook but not much, while a piece that was cooking at 260c (500f) that is removed will continue to  cook while resting, making the judgment of serving time much more difficult. Many home cooks or                        recreational  chefs don’t have exceptional equipment and a variety of products are not recommended for oven    use at really high temperatures. This is particularly true of non-stick finishes that will often top out at a                 recommended 175c(350f).                                                                                                                                                           Working with a beef tenderloin is a bit different both because of the dimension of the loin as well as the proper cooked point to be achieved. A typical time for the beef will be 45 to 60 minutes at 425f.
  6. Time, of course, is just the starting point – the real test is the internal temperature of the tenderloin. If you have a thermometer or your range is equipped with a probe, you are trying to get the internal temperature of the pork tenderloin to about 65c (150f ) or a little lower for the beef loin to 60-62c (140-145f)
  7. A lot is often made about “resting” and there is no question that the meat will benefit from a ten minute resting time (particularly the beef) but the reality is that you don’t need to build this into your time. Just get it out of the oven and work away on your final prep, serving the various components etc. For most of us mere mortals that takes about ten minutes.
  8. Cut into slices at a thickness you like – eg 1 cm or 3/8 inch. In general, cutting it in thinner slices is more formal and wider is more casual. Then layer/stagger a serving on the plate, much like toppled dominoes.
  9. You can accompany the dish with gravy but the herbs and the roasting produce a nice product without it and an easy one to add is a chutney, mint jelly or hot pepper jelly on the side for the pork, and a chutney, or horseradish for beef loin.

Roast Home Fries

This is a foolproof, dead easy recipe that can be dressed up or down as needed. On most occasions, I like to work with white potatoes, not the yellow fleshy ones but all of this is personal preference. I also don’t remove the skin so part of the exercise begins at the market in choosing nice looking potatoes. I don’t go by weight – but by the size of nice looking potatoes available and that will tell me how many I need per person. A typical one that is about 8 to 10 cm (3-4inches) long is enough for each person but you will want to do some extra as the taste of these encourages gluttony.

  1. give them a good scrub under running water with a brush then cut the potatoes in half lengthwise, then cut each of those in thirds, again lengthways. This will yield a total of six long pieces per potato with a profile (if viewed from the end) of a triangle.
  2. put the pieces in a stock pot to just covered with water and bring to a boil. Turn off the burner and let sit for five minutes. Check the potato pieces with a fork – you don’t want them to go soft.
  3. drain and let sit out of the water to dry for a few minutes.
  4. place in a large bowl, add a glug (a “glug” I have found to be about a tablespoon but can be up to two tablespoons) of olive oil, whatever amount of salt and pepper you are liking and turn over lightly with a big spoon– we’re not trying to beat up the potato slices, just to get them covered with oil and seasoning.  Using Canola Oil or a vegetable oil instead of olive oil will get them a bit crisper if that is how you like them. I will usually use Canola oil if its available for this reason.
  5. put the seasoned potato slices on whatever you have – parchment paper or Silpat on top of a baking sheet, or sometimes I will put them on a rack on top of a baking sheet. It all works.
  6. these will then go into the same oven you are cooking your meat in but depending on the thickness of the pieces it will often take less time than the meat so you will manage the timing of when they come out based on how they are looking.

Turn them at the midpoint or when you see one side getting a good roast patina. When they are ready,  get them out, cover with foil until the other components of the meal are ready.

Variation – you can do a much more elegant looking product (and save yourself a step) by cutting the pieces thinner and not parboiling them in the boiling water first. If they are cut thin enough  (eg  I cm or less than 3/8 inch) you can just oil and season them and put them straight in the oven.

Other Vegetables

I really love roast vegetables but with the meat being roasted and the fries being a big roasted item I would usually just steam some brussels sprouts, or broccoli or some nice heirloom carrots or slice up some fresh tomatoes to compliment.

Dips for the Roast Homefries

So this is where I really solved the problem of Walters guests – the fries snobs. While they were allowed to like the home fries because they were sufficiently different than what they were familiar with, setting out a number of dips put it into the category of “better than expected”. Yes, I put out a conventional aioli, but also put out tomato salsa, maple syrup, an orange roulade or jelly, a mixture of Dijon and mayonnaise etc.

Walters kitchen was also an example of Djangos Kitchen Rule #2 – “work with the tools you have”. Walters kitchen had lots of counter space so I was not restricted. It also had lots of specialty tools on hand – a deep fryer, a rice maker, an ice cream maker, both a large and small blender, air fryer, panini maker, pressure cooker, so I was certainly spoiled in comparison with my usual kitchen situation. But my point is this – often a specialty appliance can be used in many ways. A rice maker is also a great tool for making tapioca or rice pudding. An ice cream maker is not just for making deserts – use it to make a nice palette-cleansing sorbet which adds some elegance between courses.

Even major appliances are often not appreciated unless, like me, you are coming from a small kitchen on a boat. That second oven or warming drawer set at about 160f is great for warming plates or keeping various cooked foods warm.

One of the biggest things I notice with kitchens on land is the abundance of refrigeration and freezer space. Use them. A nice salad can be made ahead and sit in that huge fridge. That cavernous freezer is great for buying meat on sale, freezing and having on hand. No, you can’t keep it there forever, and yes, it is better to work with fresh, but for most people buying the better cut of meat on sale and freezing it is a very good approach. You will also find that many time-consuming recipes may lend themselves to making the second batch and freezing.

 

 

So this little culinary diversion has kept us from getting back to the story of what my life with Amy and Justin was like. Stay tuned, it will be my next post.

THE BOATING SEASON IS SHORT IN THE NETHERLANDS

Posted April 16, 2016

A lot of people boat recreationally and many live on a boat year-round in the Netherlands but the recreational boating season is much like most northern climates. It starts in the early summer and by mid-September, the rain, work, school, and temperature all gang up on the recreational boater and its time to wrap it up.

A couple of posts ago I was telling you about my summer as a chef and babysitter during the summer of 1993. It had been a great experience and a wonderful summer up until the cruising holiday the family took and my trip to Rennes to see my grandmother and my trip to Canada.

When I made it back to Harlingen and my duties on Marc and Lottes boat,  the season was winding down fast. In the last week of  August, the twins were heading off to university and the girls were getting ready for school. Marc and Lotte kept me around for a couple of weekends in September when they would entertain other couples but the income from only working two days a week was getting eaten up by having to buy food, and my camping rental. I was also pretty despondent and confused flowing partially from the death of my parents but more from the overall disappointment that I hadn’t been a good friend to my old friends, a good son or grandson, had no real ongoing friends and was only a step or two above a vagrant financially.

So when Marc and Lotte said they would like to chat with me I was pretty sure it was to wrap it up but was surprised to learn a friend of theirs with a huge yacht was interested in having a liveaboard chef that would start immediately. I was thrilled and that weekend met Walter, his Captain Sven, and his thirty-meter steel trawler with an amazing kitchen. The whole intro Lotte and Marc went through was all focused on how trustworthy I had been with their kids. There were a few references to the food and my timeliness etc. but it seemed to all be about my honesty. Later I would learn this was Walters only real criteria.

It’s a bit embarrassing when someone asks you if you need a hand moving to your new digs and you realize that you can carry everything you own on your bicycle. I rolled up my tent and bedroll and my few clothes and rode my bike to my new employment and lodging which was at a nearby, very private,  marina.

Walter was a quiet controlled man who measured all his actions. Everything was done with ease and with reserve. He was tall, balding and about ten years older than me it seemed so would be about fifty. I had no idea why he would need a chef but the employment was to be for a three-month trial, starting then at mid-September until close to year-end.

It was a bit of a surprise to go shopping that day and be told by Sven that we would be on the move the next day, heading down to Brussels where we would be based for the next three months. Brussels gets cold in the winter so I was pleased when after only about a week we transferred to Walters townhouse in quite an expensive area of Brussels. I was never to go back to the trawler as the next few months were all spent at the townhouse.

For about three months at the townhouse, my routine was fairly well …routine. Every day I would make breakfast for Walter, usually two soft boiled eggs on dry brown toast with fresh-squeezed orange juice and a little fruit cup and one espresso and the three papers that would arrive in the night or very early in the morning. He would be up early and work out while I was preparing breakfast, then he would eat alone while reading the papers and head out to work. Captain Sven only showed up a couple of times a week and explained that he worked for others as well.  A driver picked up Walter and took him to work and after a few inquiries, I  never did learn what he did for a living.

Every Tuesday evening he would have a small group to dinner and after serving the first and second courses I was to go off for a walk and return by nine when I could serve dessert and coffee. It was always the same and became clear that while the participants were different each week it was always a business meeting of some kind as at about the point I would arrive back to serve desert the conversation would turn to the personal conversations that at most dinner parties would happen much earlier in the meal.

By 9:30 or so everyone would be gone and I would be doing clean up.

Walter, for so controlled a person, seemed at times to be very forgetful or sloppy. A billfold with lots of cash was sitting on the back of the powder room toilet, a laptop left out on the terrace on rare warm September afternoon are two times I remember in particular. Each time I would pack them up and put them in Walters study for him.  Later I learned that these were tests of my integrity. When I learned this later I also suspected it was another test when four of the dinner guests and Walter went to the hospital with one of the guests with an allergic reaction and one woman stayed behind who became very friendly and wanted to go into Walters bedroom and I needed to be quite clear that was not going to happen. She was very nice and it had been almost a year since I had been with a woman but Walter had some pretty strict rules about behavior in his house and I wasn’t about to let someone down who had given me a fresh start.

During the few months in the townhouse, Swen who had begun our relationship on only a cordial basis had become much more friendly.

I liked the life I had with Walter. It was very predictable and gave me the opportunity to save some money and to write to my Odie each week. Beyond those letters to Odie, I also started writing letters to my parents. Ok, a little weird with them dead and all but it was a good way to say some things that I should have said when I was a kid, when I was a teenager and when I was an adult. Some things that I was sorry for. Some things that they should have taken better control of and some things that I wished had just happened differently. I didn’t have anywhere to send the letters of course but the letters were a very good tool for me. They were also part of my time at Walters where I was rebuilding myself. I still only owned my bicycle, my kitchen knives, and my clothes but my little account from Canada was growing each month and I was putting away most of what I was making working for Walter. Each day I would grocery shop and prepare a nice meal for Walter and occasionally Sven would join me in the kitchen for a meal as well. A housekeeper would come and go periodically and sometimes I would send home some scones or muffins for her and her family.

When I had started it was made clear that by the end of the year or so the contract with Walter would end but I also had the sense when I first was hired that it had the potential to continue in some form afterward.  I learned what form that would take one Tuesday night in mid-December. There were just two dinner guests that night but I had been asked to set five places and to prepare not the usual five courses but just three and to join Walter, his two guests, and Sven.

Walter had not told me ahead so I was in my whites and it seemed a bit strange at first. A proposal was laid out for Sven and me to leave Walter and join this pair who would have been a few years younger than me on their boat for an ongoing position. It became clear over dinner my whole time with Walter had been a test, and presumably, I had passed. Sven seemed to be in on the plan but I had come to trust both him and Walter so it was with this background that just over a year from being fired and left on the dock in Amsterdam I was on what was about my fifth job that year. For the second time in four months, someone was laying out my future for me. I wasn’t sure if this is how I should let my future unfold but they seemed like a nice couple, it was an ongoing position and otherwise, I would be unemployed. The next day after making Walters breakfast, Amy and Justin picked Sven and me and my bike and pack of gear up in a large van and we went to their boat. Sven it seamed had already taken his gear there.

ON LEARNING I WAS A BAD SON

Posted: December 3, 2015

The last post was all about Risotto and it was also a story about how much I had been enjoying my life with Marc and Lotte and their kids in the summer of 1993. But as August progressed a plan was hatched for the family to go on a one week or ten-day trip with the boat. They had never gone cruising for more than a night or two but both Marc and Lotte and the two older ones had become pretty competent at both navigation and at maneuvering this large boat. There is little question that the introduction of bow thrusters on recreational boats meant that the art of docking something of that size moved more into the science or learned skill category. With that said, it still takes experience and some conviction to handle it well and that was the stage all four of them but Lotte and Marc especially had made it to.

So in mid-August, they were heading off for ten days cruising up the Dutch coast, German coast and over to the English coast before coming back to Harlingen.  I was to make up a lot of prepared food and they agreed to pay me half my usual wage and I would go somewhere on holiday too!

I had not seen my grandmother in Rennes France for some years and had not even kept up with her by correspondence but decided that now that I had some dollars ahead I would take the train and go to see her.

It was a shocking ten days for me. When I arrived I found her in good health but quite upset for many reasons. She had not heard from me nor had my parents heard from me for several months and assumed that I was still working for the cruise line that had fired me. Several calls and faxes to the ship and to the cruise line had gone unanswered until it was learned that I was no longer employed there.

My grandmother was the one to tell me that my parents had both died in a car accident at about the same time I was sacked – almost nine months earlier. They had been on a slippery road with the first big snowfall north of Ottawa where they had rented a ski cabin for the winter and were setting it up.  It highlighted that I had not checked in at any point during that time – not at Christmas or my parents or grandmothers birthday or even to let them know where I was.

My father’s coworkers and some of my parent’s friends and their lawyer had dealt with everything including the sale of the house, the cremation … everything.

As a woman in her eighties, my grandmother or Odie, as I called her, (her real name was Odile), had lived as a child through the first war, then as a young mother through the depression and into the second war. She had buried her husband and daughter from illness in the 1950’s and now one of her two sons. Her other son she refused to see as he had made some bad decisions during the second war. Like me, she felt like an orphan. Unlike me, however, she had always been disciplined and hardworking and supportive.

For the first time Odie told me how bad a child I had been and the sacrifices my parents had made for me. As part of the French Diplomatic corps, my father had many opportunities to move to a higher position by moving to other postings but stayed in Ottawa to try to have a nice life for me to grow up. He became a senior, but not very senior, part of the French Embassy in Ottawa, and would train incoming roles junior to his to be his senior but he like his life with my mother and me in Ottawa. By the time high school was over for me most of his opportunities were behind him and it must have been frustrating for him and my mom to watch me not focus on my future. My cavalier attitude and irresponsible lifestyle after quitting university were tolerated at first but then became tiresome for my parents and eventually an open disappointment.  With no siblings, I was their focus, pride and joy and then disappointment. Their two urns sat on a shelf in Odie’s living room.

I won’t share how bad my visit with my Odie was, but after the second day, I left on a train from Rennes to Paris and a flight to Canada. As the child of a foreign diplomat from France, with a mother from Canada and being born in Canada I carried both a French (EU) passport as well as a Canadian passport, but my Canadian one had expired so I traveled on the French one.

In Ottawa, I went to see my fathers office both to speak to them about any outstanding issues and to have them re-apply for my Canadian passport for me and to send it to my grandmother. My fathers assistant was pretty upset to see me. Apparently, my parents fought all the time about what to do about me. She had a few mementos from his office, one of which was a postcard he prized,  I had once sent them from Turkey. The look on her face when looking at me was so disturbing. This was the second person in a week who needed to make sure I knew that I had not deserved the love and support they had for me.

My next stop was at a lawyers office who was a personal friend of my parents and who had handled my parents will. Apparently, between my mother’s parents who were now passed and my fathers’ mother (Odie), they had fed some of their income each year to help their parents and after the sale of their house in a real estate downturn, there was very little left. My mothers work had been for a not for profit that paid very little as well. Given what a disappointment I now knew I had been to them I was embarrassed even having the conversation with the lawyer about getting an inheritance.

The life insurance company documents the lawyer had me sign and would submit but I would have to set up an account with a Canadian bank with operations in Europe to have the insurance annuity they had set up for me paid into each month. It would be $763.54 Canadian each month until the earlier of the age of 90 or my death.

I was at day five of my ten-day “holiday” from my work with Marc and Lotte and decided to look up some old friends to try to reconnect with someone. I really had not been back to Canada much since quitting university about eighteen years before. Most were on summer holiday or had left Ottawa, so I headed off to Toronto where many had ended up. An old girlfriend hung up on me and my call to Jim’s place and the response of his eight-year-old daughter was fairly typical of a busy family who didn’t know who I was. She told me her mom was outside packing to go to the cottage, her dad was at work and asked if I was “the crazy Django my dad went to high school with”.  I assured her I was that very Django and told her to just wish her mom and dad well.

So I had been a bad son, an absent friend and everyone I knew in Canada had moved on. I had felt pretty good about how my life had been going with Marc, Lotte, and their family but knew that even that little achievement would soon end as the summer was coming to a close.

As I sat on the plane back to Europe I  did not really know what I would do but just felt that whatever it would be I would have to create as I had burned out any real links to my past. The guilt I was feeling about my parents was overwhelming but my grandmother and my fathers assistant had only seen it from one perspective.

My parents were pretty absent in my life. As an only child, you would think they were an ever-present part but my father was very focused on his work and because my mother worked for an NGO  that was often at odds with the French Government they never talked about his work or hers so there was a big gap in their relationship. I was treated very much just as a third adult in the house and on the rare occasions we would eat together my mom couldn’t tell me what she was up to, nor could my dad and they would rarely ask me about school or my interests as it would highlight how strange their own relationship was. The only things they seemed to share were skiing, occasional cooking, and house stuff, a few trips,  and a lot of sex. This pair were like rabbits. They couldn’t talk together about work but boy they made up for it sexually. Not my favourite memories, especially when I would have friends over for a sleepover in high school.

Even my name had been a result of their strained work conflict. My father, seen to be an up and coming diplomate did not want me to have his surname as the protocol at the time for diplomats (who were much more senior than he was, but that he aspired to be) was to name their children their wife’s surname to protect them somewhat from kidnapping. So that is how I came to have the last name Bisous, my moms’ last name. Now Bisous is a pretty “out-there” name and was one that my mother was also happy for me to have because I was the last in the line and she liked the idea of keeping the name alive. It was a name that originated with her grandfather, Henri Bissonette, who on the ship from France to New France decided somewhere on that crossing that his nickname should be his formal name. So he stepped onto the ship in France as Henri Bissonette and off the ship in what would later become Canada as Henri Bisous. The snickers that it would attract all the way through my school life my mother assured me were nothing compared to the experience she and her three sisters endured and that it was a fine name. For any of you who do not speak French,  Bisous means “little kisses” and the act of greeting a friend with alternating little kisses on the cheek also falls under this term.

My parents also were unanimous apparently on my other names. Django was my middle name, as they were both fans of the duo Django Reinhardt and Stephane Grappelli, but Django in particular. Giving that as a second name was also a safe, personal element to my identity as they gave me what they felt was a fine first name – Pascal. Oh My God – Pascal! I know that my buddy Jim was named after James Dean and jokes that he could have as easily been named Fabian or Elvis. I think those would be in the same category as Pascal. My parents and Odie still called me Pascal but from about grade four on I was Django to everyone else. Well, my parents wouldn’t be calling me Pascal anymore. It was a sad thing.

Maybe it was partially having a unique, almost cartoon name that made me a class clown or so self-focused- I don’t know. Other kids had multiples of their name in every class and were usually called by their last name. In one year there were seven Jims in a class of less than thirty. Maybe that’s how my great-grandfather ended up being called Bisous – too many Bissonnette’s?

As the flight back to Europe drew on I kept wondering how much of my strange childhood had been my fault and how much was my parents doing. When I looked at the warmth of Marc and Lotte with their four kids it was nothing like my life growing up.  But when I reflected on most of my friend’s relationships with their parents when we were growing up it wasn’t all that close either. But to put it in perspective none of my school friends experienced two parents forgetting to get a tree for Christmas and going out on Christmas day to find one. The next year my mother bought an artificial one and it sat decorated in the basement for every year thereafter.

I was hopeful  Odie I could still have a relationship with if I worked at it. It was a  long overnight flight and I had the opportunity to write her a letter telling her about what I had done in Canada and that I would stay in touch once I had a more permanent place to live.

So for those of you who thought these posts were going to be all happy thoughts … sorry, I let you down too. But as I am writing this many years later I can tell you it does get better. Don’t give up on me.