COMING-OF-AGE RITUALS for age twelve-ish

Laying down for a nap does not always produce sleep. Many times I am left to ponder or relive memories, to speak them to myself, like a story or as practice to regale others. Here are two such:

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Both of my parents disliked their middle names, so they made a decision before I showed up as first-born not to give each child a middle name at birth. The plan was that as a sort of coming-of-age ritual, each child would get to choose their middle name at age twelve and then it would be officially added. So I chose my father's name, and next time we went 'Up Home' to visit relatives, the family went to the Alameda County Clerk's office, and it was done. (I don't remember any detail of this, just that it got done.)

My next sibling chose the name of his grandfather and favorite uncle, and my next brother chose grandma's maiden name; whatever my much younger sister Melissa chose, she doesn't use it.

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The other such ritual had to do with each child taking our pastor to dinner, also around age twelve. (For anyone not connected to a specific church, the guest person could be a pastor from some local church, a school teacher, the mayor, the librarian - the key thing is not the identity of the guest but the requirement for the child to experience this new adult behavior.)

So I had to make the invitation by phone or in person, agree on a time and date, and be ready on time (wearing a Sunday suit, of course). I was given sufficient cash, the pastor - old enough to drive - picked me up at the house, and we drove off. Here again, much of the detail is missing from my memory, but it would have been a step or two up from Sizzler, maybe Petrelli's Steakhouse on Sepulveda or Bruno's Italian on Centinela. So we ate and talked, not necessarily around religion, just two guys having dinner and conversation, truly a new experience for my 12-year-old self. I paid the bill and added a tip and the pastor drove me home, and my parents asked a few questions (like "How'd it go?") and I probably gave them the change, and life returned to normal.

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Every family has their traditions and my partly independent parents made up several on their own. We also had some that went back generations, but that's enough for now.

Copyright 2022 by G.E. Nordell, all rights reserved

VOTING

today Sunday 9/18 is only 50 days to election day on Tuesday November 8th and only 22 days to early voting in New Mexico October 11 - November 5

RECIPE :: BAKED POTATOS, MY WAY

For various reasons, I decided to try making a baked potato as a meal. Early on, I found that russets were too big and also rather difficult to cook (microwave). My grocery store sometimes had a small display of red potatos, so I tried them - very nice results. Then red potatos showed up in a 5-pound bag for $5 (excellent price), but sometimes there were none, so I tried the Yukon Gold, also 5 pounds for $5 - not as good. I later discovered cookery commentary on the internet, which said that russets are best for deep frying & boiling, Yukon Gold are best for roasting & pan-frying, and red potatoes are best for baked & scalloped.

I often use a seven-inch pottery plate for cooking; 3 small or 2 medium or one big red potato fit perfectly on that plate.
I rinse off each potato and remove any 'eye' growths, then puncture both top and bottom skin of each.

My microwave may be real different than yours; for comparison, the tea setting on mine is two minutes. Also note that my house is at exactly 5,000 feet elevation.

First I bake the potato/s for three minutes in the microwave; then I turn each one over (use a potholder: they are already quite hot). Bake for another three minutes. Depending on the size of the potato/s, I may add another half-minute or minute. (I have learned that less is often better here: an overcooked potato has tough or chewy skin.)

Then the fun begins: Use a potholder to carry the plate to the table. Use fork and sharp knife to cut each potato in half, so that you have two flat pieces. Cut each half lengthwise many times and then crosswise many times to carve half-inch chunks. Always put butter on a baked potato. Sometimes I sprinkle garlic powder, more recently I found a dry chicken seasoning that I like.

But mostly, I pour lots of salad dressing atop the steaming plate: First choice is ranch dressing, sometimes tomato-red French dressing or oil-and-vinegar style dressings, such as caesar or Greek flavor. (For some reason, blue cheese dressing does not work for me here - too salty.)

Eat. Eat. Eat.

(P.S. You are allowed to lick any remaining goop off of the plate, but pretend that you are civilized: use a finger.)

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