
Author Archives: Joe
Early to Bed

“Early to bed and early to rise makes a man healthy, wealthy, and wise,” is one of the many sayings by Benjamin Franklin in Poor Richard’s Almanack. Last night was a night in which I went to bed early. I was not feeling well. I’d had a migraine all day and something I ate apparently didn’t agree with me and was giving me stomach cramps. So, I went to bed early, and I knew Isabella would have me up before the crack of dawn today. I am usually early-ish to bed (around 10 pm), and Isabella has me up around 5 am every morning. However, I am not sure it has made me “healthy, wealthy, and wise.” It has definitely not made me wealthy. I think it has made me somewhat healthier, but wiser, I am not sure about.
Anyway, I hope all of my American readers have a wonderful Independence Day Weekend. While I don’t have any plans for the weekend, I’d love to hear if you have plans. What are you up to this holiday weekend?
Sage Advice

If you’ve lived in the South, then chances are that at some point, you’ve eaten at a Waffle House. More than likely, especially if you were in college, it was after 2 am and you were not sober. It’s sort of a tradition. Waffle Houses are open 24 hours a day, 365 days a year. I don’t think they ever close u less there is a natural disaster that blows it away, but those little brick buildings are pretty sturdy. Of course the guy above is not in a Waffle House, but I saw a tweet from a guy in Alabama, Matt Mitchell, whose a pretty funny guy that said:

Matt is always funny, and he’s pretty spot on most of the time. He works with It’s a Southern Thing doing some do their comedy videos. I think most Waffle Houses have seen it all, and they just keep on keeping on. It’s sage advice. 😂
Work Surprise

I decided last week to take some vacation days for a long weekend (Friday, Monday, and Tuesday). At least, that was the plan. I’m also going to be off today for a dental appointment. It’s an early morning appointment, so I’m taking the whole day. I rarely go back to work when I have an afternoon dental appointment, so for morning ones, I take the whole day. I do this because usually when I have dental work done, it gives me a bad headache. So, I was supposed to be off from Friday through Wednesday, but as I said, things didn’t quite work out as planned.
Monday night, just before 10:00 pm, I received an email from a professor who wanted to confirm details for a tour I was supposed to give the next night (Tuesday) at 6:30 pm. I had completely forgotten about it and did not have it on my calendar, so I looked back at the email thread. The professor had emailed back in early May about giving a tour for about sixty students who’d be at the university for a special program. I had agreed to do the tour and had asked him to firm up some details, which he never responded to. I can only assume I’d planned to put it on my calendar once he’d confirmed things. A lot was going on during the first week or so of May, and I completely forgot about the whole exchange. So, it was a bit of a surprise when he finally emailed me back Monday night.
I ended up going to the museum last night to give these tours. I gave three tours from 6:30 pm to 8:00 pm. My tours usually take more than the 25-30 minutes I was given for each tour last night, but I got everything in and the students (most of them anyway) actually seemed interested. They were a nice group of kids, and everything went fine. Some even asked some good questions, and they were all very polite.
I have to say though, public speaking of any kind whether tours, presentations, or teaching has always taken its toll on me. I love doing it, but I think because I’m a shy and quiet person that when I have to be loud and outgoing, it’s really exhausting. Still, I love what I do. While I wish I had not needed to go to the museum in the evening to give tours on my day off, it all turned out fine.
Two Poems by Jameson Fitzpatrick

A Poem for Pulse
By Jameson Fitzpatrick
Last night, I went to a gay bar
with a man I love a little.
After dinner, we had a drink.
We sat in the far-back of the big backyard
and he asked, What will we do when this place closes?
I don’t think it’s going anywhere any time soon, I said,
though the crowd was slow for a Saturday,
and he said—Yes, but one day. Where will we go?
He walked me the half-block home
and kissed me goodnight on my stoop—
properly: not too quick, close enough
our stomachs pressed together
in a second sort of kiss.
I live next to a bar that’s not a gay bar
—we just call those bars, I guess—
and because it is popular
and because I live on a busy street,
there are always people who aren’t queer people
on the sidewalk on weekend nights.
Just people, I guess.
They were there last night.
As I kissed this man I was aware of them watching
and of myself wondering whether or not they were just.
But I didn’t let myself feel scared, I kissed him
exactly as I wanted to, as I would have without an audience,
because I decided many years ago to refuse this fear—
an act of resistance. I left
the idea of hate out on the stoop and went inside,
to sleep, early and drunk and happy.
While I slept, a man went to a gay club
with two guns and killed forty-nine people.
Today in an interview, his father said he had been disturbed
recently by the sight of two men kissing.
What a strange power to be cursed with:
for the proof of men’s desire to move men to violence.
What’s a single kiss? I’ve had kisses
no one has ever known about, so many
kisses without consequence—
but there is a place you can’t outrun,
whoever you are.
There will be a time when.
It might be a bullet, suddenly.
The sound of it. Many.
One man, two guns, fifty dead—
Two men kissing. Last night
I can’t get away from, imagining it, them,
the people there to dance and laugh and drink,
who didn’t believe they’d die, who couldn’t have.
How else can you have a good time?
How else can you live?
There must have been two men kissing
for the first time last night, and for the last,
and two women, too, and two people who were neither.
Brown people, which cannot be a coincidence in this country
which is a racist country, which is gun country.
Today I’m thinking of the Bernie Boston photograph
Flower Power, of the Vietnam protestor placing carnations
in the rifles of the National Guard,
and wishing for a gesture as queer and simple.
The protester in the photo was gay, you know,
he went by Hibiscus and died of AIDS,
which I am also thinking about today because
(the government’s response to) AIDS was a hate crime.
Now we have a president who names us,
the big and imperfectly lettered us, and here we are
getting kissed on stoops, getting married some of us,
some of us getting killed.
We must love one another whether or not we die.
Love can’t block a bullet
but neither can it be shot down,
and love is, for the most part, what makes us—
in Orlando and in Brooklyn and in Kabul.
We will be everywhere, always;
there’s nowhere else for us, or you, to go.
Anywhere you run in this world, love will be there to greet you.
Around any corner, there might be two men. Kissing.
________________
I Woke Up
By Jameson Fitzpatrick
and it was political.
I made coffee and the coffee was political.
I took a shower and the water was.
I walked down the street in short shorts and a Bob Mizer tank top
and they were political, the walking and the shorts and the beefcake
silkscreen of the man posing in a G-string. I forgot my sunglasses
and later, on the train, that was political,
when I studied every handsome man in the car.
Who I thought was handsome was political.
I went to work at the university and everything was
very obviously political, the department and the institution.
All the cigarettes I smoked between classes were political,
where I threw them when I was through.
I was blond and it was political.
So was the difference between “blond” and “blonde.”
I had long hair and it was political. I shaved my head and it was.
That I didn’t know how to grieve when another person was killed in America
was political, and it was political when America killed another person,
who they were and what color and gender and who I am in relation.
I couldn’t think about it for too long without feeling a helplessness
like childhood. I was a child and it was political, being a boy
who was bad at it. I couldn’t catch and so the ball became political.
My mother read to me almost every night
and the conditions that enabled her to do so were political.
That my father’s money was new was political, that it was proving something.
Someone called me faggot and it was political.
I called myself a faggot and it was political.
How difficult my life felt relative to how difficult it was
was political. I thought I could become a writer
and it was political that I could imagine it.
I thought I was not a political poet and still
my imagination was political.
It had been, this whole time I was asleep.
About the Poet
Jameson Fitzpatrick is the author of Pricks in the Tapestry (Birds, LLC, 2020), and the chapbooks Mr. & (Indolent Books, 2018) and Morrisroe: Erasures (89plus/LUMA Publications, 2014). Fitzpatrick teaches at New York University.
Gumbo Ya-Ya

I’ve been craving gumbo for several days now, and since I did not have a headache yesterday, I decided I’d make a pot of gumbo. To make an authentic gumbo, it takes time. I miss New Orleans, a city I used to go to regularly when I was in graduate school because it was nearby, about an hour and a half away. I’ve heard that the only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. Most places, especially seafood restaurants along the gulf coast, make a pretty tasty gumbo.
Gumbo has a heritage claiming both French, Native American (Choctaw), and West African roots. If you’re not familiar with it, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions, sausage, chicken and/or seafood. With so many options, everyone seems to have perfected their own treasured recipes, which leads to impassioned debate on which one is best. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, “There’ve been a lot of problems solved in that dining room over a bowl of gumbo.”
The late famed chef Paul Prudhomme created “Gumbo Ya-Ya,” the recipe I chose to make. Making Chef Paul’s “Gumbo Ya-Ya” completely from scratch took much of my day yesterday. I love to cook and try out new recipes. Sometimes I really enjoy making complicated and time-consuming recipes. I started by roasting a chicken to be used in the gumbo. Then, I began to prepare the rest of my ingredients by dicing the peppers, celery, and onions and slicing the andouille sausage. Once the roasted chicken had cooled, I deboned it. Some gumbo chefs don’t debone the chicken or remove the shell from the seafood used. I prefer for it to be ready to eat when done and not have to work separating bones or shells from my gumbo.
Once all the ingredients were prepared, I began making the roux. A good roux takes a long time. It must be stirred constantly for 30-45 minutes. Mine took the full 45 minutes to get the “color of dark mahogany.” I started out with a moderately low heat, but ended up turning the heat up to medium to get the desired color. If you make this recipe, let me give you a few tips and make a few suggestions.
- First, the roux is going to begin to smell nutty and eventually smell a bit like burned coffee, but don’t despair. It should smell that way to give the gumbo a dark, rich flavor.
- Second, I would use unsalted chicken stock to be able to control how much salt you want to use as the gumbo cooks.
- Third, I halved this recipe. I did not need six quarts of gumbo.
- Finally, suggest adding a pound of small or medium peeled and deveined shrimp at the end. You can either add cooked shrimp, or if you want to add the most flavor, add the raw shrimp and let them cook in the gumbo. They won’t take long to cook. If you want to forgo the chicken and use crab instead, then I’d suggest adding okra and making a seafood gumbo. I did not go this route because it seems impossible to get fresh okra in Vermont.
So here’s the recipe for “Gumbo Ya-Ya” and a picture of my finished product.

GUMBO YA-YA
Ingredients:
- 1 lb. (4 sticks) unsalted butter
- 3 cups all-purpose flour
- 2 red bell peppers, in medium dice
- 2 celery stalks, in medium dice
- 1 medium onion, in medium dice
- 1 ¼ gallon (20 cups) chicken stock
- 2 tablespoons Creole seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon dried hot red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1 tablespoon chopped garlic
- 2 bay leaves
- 2 tablespoons kosher salt
- 1 lb. andouille sausage, cut into ¼ inch-thick slices
- 3 ½ lb. chicken, roasted and boned
- hot sauce to taste
- boiled rice as accompaniment
Instructions:
- In a 12-quart stockpot melt butter over moderately low heat.
- Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly, 30 seconds. Add remaining third of flour and stir constantly, 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 30 to 45 minutes.
- Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps.
- Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally.
- Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.
- This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor.













