Monthly Archives: April 2020
For the past several days, I’ve had a migraine that waxed and waned in intensity. It seems to be worse in the evening. Maybe today will be better, but as I was deciding what to write about last night, I just couldn’t think straight. (LOL, I’m gay, I never think straight.) Headaches often make my mind foggy and hard to concentrate, that’s how it was last night. I just couldn’t think of anything to write about.
An inspirational quote for today:
You never know what’s around the corner. It could be everything. Or it could be nothing. You keep putting one foot in front of the other, and then one day you look back and you’ve climbed a mountain.
– Tom Hiddleston
|As a museum professional, I know how hard it is to reach our usual audience during these difficult times. Museums everywhere have been doing special exhibits, educational opportunities, and programs all virtually since we are unable to have people in the museum. I have been working on all three of these things since I have been working from home. It’s really the only thing I have to do. However, I wanted to bring your attention to a special online exhibit by the GLBT Historical Society in San Francisco. I keep up with their events because I’d love to work there or at another GLBT museum, but my specialty is military history, so I will probably always be at a military oriented museum, which is fine by me. I don’t plan to leave my current museum anytime soon.|
The GLBT Historical Society has unveiled an online version of its exhibition “Performance, Protest and Politics: The Art of Gilbert Baker,” which opened at the GLBT Historical Society Museum on November 1, 2019. The exhibition uses textiles, costumes, photographs and ephemera to paint a complex portrait of artist Gilbert Baker (1951–2017), who designed the iconic rainbow flag. The online exhibition opened on Monday, April 27 at glbthistory.org/gilbert-baker-exhibition.
First displayed at the 1978 San Francisco Gay Freedom Day Parade, the rainbow flag has transcended its humble, hand-sewn origins to become an internationally recognized symbol of the LGBTQ community. Yet the success of this design has in some ways overshadowed the larger story of its creator and his exceptional creative work. “Performance, Protest and Politics” examines how Baker blurred the lines between artist and activist, protester and performer, emphasizing his intuitive understanding of the ways art can serve as a powerful means to address political and social issues.
Over the course of four decades, Baker melded his artistic gifts with his devotion to justice, employing a range of media and approaches — including sewing, painting, design and performance — to advocate for positive social change. The exhibition has been co-curated by Jeremy Prince, who has curated and overseen numerous exhibitions at the GLBT Historical Society Museum; and Joanna Black, the archivist who oversaw the donation of the Gilbert Baker Collection to the GLBT Historical Society’s archives in 2017.
Referring to the many extravagant costumes on display, Prince notes that Baker employed drag “as a vehicle to critique injustice and express outrage. From Betsy Ross to Pink Jesus, from Lady Liberty to the uniform of a concentration-camp prisoner, Baker’s drag wardrobe and personas represent the intersection of patriotism, discrimination and social justice.” By exploring the less well known dimensions of Baker’s wide-ranging oeuvre, the exhibition places the rainbow flag back into the unexpected and evocative context of his exceptional life as an activist and artist. “We highlight some of the political flashpoints of Baker’s life and how his creative responses at those moments reveal a multilayered character — a man intent on being publicly seen and using his visibility as a declaration,” says Black. “Performance, Protest and Politics: The Art of Gilbert Baker” opens online Monday, April 27 and can be experienced at glbthistory.org/gilbert-baker-exhibition.
For more information, visit the GLBT Historical Society website at www.glbthistory.org.
|About the Curators|
Joanna Black is the archivist at the William E. Colby Memorial Library at the Sierra Club’s National Headquarters in Oakland, California. She was director of archives and special collections at the GLBT Historical Society from 2016 to 2018. Black holds a B.A. in creative writing from San Francisco State University and a master’s in library and information science from the University of California, Los Angeles.
Jeremy Prince is the Collections Specialist at the San Diego History Center in San Diego, California. He began volunteering at the newly opened GLBT Historical Society Museum in 2011. From 2014 to 2019, he served as the society’s director of exhibitions and museum operations. Prince holds an M.A. in early modern European history and museum studies from San Francisco State University.
|About the Museum|
Open since January 2011, the GLBT Historical Society Museum is the first stand-alone museum of its kind in the United States. Its Main Gallery features a long-term exhibition on San Francisco LGBTQ history, “Queer Past Becomes Present.” Its Front Gallery and Community Gallery host changing exhibitions. The institution also sponsors forums, author talks and other programs.
The museum is a project of the GLBT Historical Society, a public history center and archives that collects, preserves, exhibits and makes accessible to the public materials and knowledge to support and promote understanding of LGBTQ history, culture and arts in all their diversity. Founded in 1985, the society maintains one of the world’s largest collections of LGBTQ historical materials.
For more information, visit the GLBT Historical Society website at www.glbthistory.org.
A Dream Within a Dream
By Edgar Allan Poe
Take this kiss upon the brow!
And, in parting from you now,
Thus much let me avow —
You are not wrong, who deem
That my days have been a dream;
Yet if hope has flown away
In a night, or in a day,
In a vision, or in none,
Is it therefore the less gone?
All that we see or seem
Is but a dream within a dream.
I stand amid the roar
Of a surf-tormented shore,
And I hold within my hand
Grains of the golden sand —
How few! yet how they creep
Through my fingers to the deep,
While I weep — while I weep!
O God! Can I not grasp
Them with a tighter clasp?
O God! can I not save
One from the pitiless wave?
Is all that we see or seem
But a dream within a dream?
Quarantine cooking has become a thing and, of course, gay men are giving it a twist when they post photos of their culinary masterpieces. So far, I have not posted pictures of my culinary experiments, but I have posted a few recipes.
While earnest amateur chefs and bakers across the nation are posting photos of their perfect banana bread online, gay men are letting the goods speak for themselves. And they don’t mean the pavlova (in case you don’t know, that’s a meringue-based dessert named after the Russian ballerina Anna Pavlova).
Photos of men holding up the treats they’ve created in lockdown are everywhere on Instagram, from #quarantinebaking to #gaybaking. But what many of them have in common isn’t eggs and aprons – it’s usually abs and pecs.
I’m continuing to try out new recipes. Over the weekend, I made ham and cheese scones. They were so yummy.
Ham and Cheese Scones
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, cut into cubes
• ¾ cup buttermilk
• 1 cup shredded cheddar cheese
• 1/3 cup diced ham
• 2 tablespoons chopped fresh chives (or 1 tablespoon dried chopped chives)
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside, or use butter, Crisco, or cooking spray to grease a cast iron scone/cornbread skillet.
2. In a food processor, combine flour, baking powder, garlic powder and salt. Add cold butter, and pulse until the dry ingredient resembles coarse crumbs. (You can also just use your hands if you don’t have a food processor).
3. Pour dry ingredients into a bowl and stir in buttermilk, cheese, ham and chives until a soft dough forms. (You may need to use a little more buttermilk to get all ingredients combined.)
4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges. (I have a cast iron scone/cornbread skillet that I use)
5. Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. Mine took about 25 minutes. (I used half the dough and refrigerated the rest to use the next day, which I then baked 30 minutes because the dough was chilled.)
6. Serve immediately.
If you leave out the garlic, cheddar cheese, ham, and chives, it’s a very good biscuit recipe.
I also made some cornbread the other day. While I have made cornbread many times with self-rising cornmeal, it’s just too hard to find while exiled up here in yankee land. So I found a recipe for using regular yellow cornmeal. I again used my cast iron scone/cornbread skillet.
• 1 tablespoon bacon drippings or Crisco
• 2 cups cornmeal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ¼ cups buttermilk
• 6 tablespoons unsalted butter, melted
1. Preheat pan with bacon drippings or Crisco and butter: Put the bacon drippings or Crisco and butter in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don’t have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
2. Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt) in a large bowl. Pour melted butter and or Crisco into the the bowl of dry ingredients. Add the buttermilk and stir until combines. It may take a little extra buttermilk.
3. Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
4. Bake at 400°F for about 25-30 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean. The cornbread should be a golden brown color.
5. Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.
I also tried something completely different, a crab rangoon pizza. I love crab rangoon and this sounded pretty appetizing.
Crab Rangoon Pizza
• 1 (16 ounce) package pizza dough
• 8 ounces cream cheese, softened
• 6 tablespoons chopped green onions or chives, divided
• ¼ cup shredded Parmesan cheese, divided
• 4 ounces frozen crab meat, thawed
• 4 ounces shredded mozzarella cheese
• 2 tablespoons sweet chili sauce
1. Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
2. Bake in the preheated oven until slightly brown, about 7 minutes.
3. Mix cream cheese, 1/4 cup green onions or chives, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions or chives.
4. Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.
The crab rangoon pizza did taste remarkably like crab rangoon; however, if I were to make this recipe again, I would roll out the dough and cut into individual small triangles, circles, or squares and serve it as a party hors d’oeuvres. I also have to say that I found the sweet chili sauce a bit difficult to find, but that may be because I am in Vermont; however, it is worth finding for this recipe. One other thing, the original recipe called for frying wonton strips but I skipped that step. I hate deep frying anything. I’m not particularly fond of frying many things at all, only country fried steak, pork chops, and chicken.
I also made a very good medium well steak. I started with a marinade. This recipe makes enough for cooking steaks several times. It’s also good on chicken or pork.
1 1/2 cups soy sauce
¼ teaspoon liquid smoke
¼ cup Worcestershire sauce
¼ teaspoon ground ginger
½ teaspoon salt
1 tablespoons sugar
1 dash black pepper
1 dash paprika
½ teaspoon garlic powder
Simply mix all the ingredients together and then pour over steaks. Marinate steaks for a few hours then your ready to cook your steaks.
Perfect Oven Baked Steak
• 2 beef steaks, 1-inch thick (any type will do, I prefer New York strips)
• 1-2 Tablespoons canola oil
• 1-2 Tablespoons butter
• Salt and pepper for seasoning
1. Remove the steaks from the fridge and bring to room temperature, about 15-30 minutes. Trim any excess fat.
2. Preheat the oven to 450°F. Place a large skillet in the oven while it is heating. Remove pan from oven and place on the stove over high heat.
3. Dry steaks with a paper towel. Then rub the oil over the steaks and generously season with salt and pepper. Once the pan is very hot place the steaks into the pan. Let each side cook for 1 minute, or until seared. Use tongs to flip.
4. Then place the pan in the oven for 4-6 minutes. Flip and cook the other side an additional 4-6 minutes (see notes below for instructions on doneness). Check the center with a meat thermometer or slice with a knife to check for doneness. You want to remove the meat 5° before it reaches the desired temp. Temperature will continue to rise while resting.
5. Remove pan from oven and allow to rest for a couple minutes. Add a slab of butter on the top of each steak or make a pan sauce.
Place cast iron skillet on stovetop with temperature on medium high. Add a tablespoon or two of marinade to the pan along with 1 cup of beef stock. Add a few sprigs of fresh thyme. Then add three tablespoons of butter one at a time melting each before adding another. Let sauce reduce by half. This should take about 5 minutes.
A Few Notes:
How to test your steak for doneness:
• Rare: 125°F (red): Sear outsides then bake about 4-6 minutes in oven until temperature is around 125°F and color is red.
• Medium Rare: 130°F (deep pink): Sear outsides then bake about 6-8 minutes in oven until temperature is 130°F and color is deep pink.
• Medium: 140°F (light pink): Sear outsides then bake about 8-10 minutes in oven until temperature is around 140°F and color is light pink.
• Medium well: 150°F (slightly pink center): Sear outsides then bake about 10-12 minutes in oven until temperature is around 150°F and color is slightly pink center.
• Well done: 160°F (little or no pink): Sear outsides then bake about 12-14 minutes in oven until temperature is around 160°F+ and color is little or no pink.
With this steak, I suggest twice baked potatoes and a simple green salad. If you’ve never made twice baked potatoes, they are very simple and oh so very yummy.
Twice Baked Potatoes
• 2 large russet potatoes
• Canola oil to coat
• Kosher salt
• 2-3 tablespoons butter
• 2-3 heaping tablespoons sour cream
• ½ cup shredded cheddar cheese
• ¼ cup bacon bits
• 1 heaping tablespoons of dried chives or 2 tablespoons of fresh chives
• Several slices of your favorite cheese (I like American for this)
• Salt, pepper, and garlic powder to taste
1. Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potatoesdirectly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
2. Bake 1 to 1 ½ hours or until skin feels crisp but flesh beneath feels soft.
3. Let potatoes cool slightly and split in half. Scoop out potatoes leaving about ¼ inch of potato on the skin.
4. Mash potatoes and mix in sour cream, cheese, bacon bits, chives, and salt, pepper, and garlic powder.
5. Line potato skin with sliced cheese and bacon bits, leaving enough sliced cheese to top potatoes.
6. Spoon ¼ of potato mixture in each potato skin half. Top with sliced cheese.
7. Place potatoes on a baking sheet and bake an additional 5-10 minutes allowing cheese to melt.
I know that there is no good in them, but for a man to rejoice, and to do good in his life. (KJV) (Ecclesiastes 3:12)
Do you acknowledge your happiness? Often times, we don’t recognize our happiness in the moment but instead look back years later saying it was the happiest time of our lives. Take joy in your current happiness, even if it is circumstantial. Let’s do a better job of realizing our happiness and not be a person who walks around happy and not even knowing it. What makes you happy today?