#329 Musings Beyond the Bunker (Tuesday April 19)
Good morning,
Some potpourri on this Tuesday…
MORE ON CANNABIS
I’ve had a lot to say about the absurdity that Cannabis is legal in many states but there remains a federal law criminalizing it. Pete Deprez, an activist in Aspen dealing with PTSD and other issues in the emergency responder community, shared the following disturbing observation:
“I had an interesting conversation with a CBD producer recently. I’m not sure if you’re aware, but the veteran/first responder communities (or the part that I am currently involved in) have become big proponents of both cannabis and psychedelics; as both help with cognitive impairment and healing. This CBD producer was explaining to me that he still cannot accept funds from certain states. I asked when he thought the federal legalization would take place and he informed me that it is the pharmaceutical industry that is holding up federal legalization. The pharmaceutical industry wants the patent for certain seeds and until that happens, they will do what they are able to block legalization.”
Lobbying. Money. Politics. They seem to take precedence over helping others.
A SUBTLE CHANGE
The New York Times no longer refers to the “war in Ukraine” in that manner. They now correctly refer to it as the “invasion of Ukraine.”
DARKNESS AND LIGHT COEXIST TOGETHER
Passover is the celebration of freedom mixed with the memory of slavery, relating these two opposing states of being with the challenges of today’s world. This excerpt from an article written by my friend David Suissa discusses the duality of life’s pleasures and pains:
“For me, the deepest value of Passover is that it doesn’t let us pick a side. We’re forced to confront the darkness of slavery, just as we are forced to contemplate the immeasurable value of freedom. This dual confrontation—the ability to hold two very opposite thoughts at the same time—is the essence of a healthy mind.
We can confront the unspeakable darkness of the massacres in Ukraine, while not ignoring the incredible outpouring of humanitarian aid to rescue millions of refugees.
We can rail against the rise of terrorism in Israel, while not ignoring that the Abraham Accords have begun to transform the relationship between Jews and Arabs in the Middle East.
We can bemoan the terrible rise in violence in Los Angeles, while also watching a sunset on Santa Monica beach and reminding ourselves that this is still one of the great cities of the world.
We can commiserate that technology is owning our lives, while remembering that we have the free will and agency to take back control.
We can express outrage at societal sins like racism, while not ignoring the significant progress that this country’s system of laws has enabled.”
MORE SWEETS
I enjoy banana bread (and chocolate banana bread) nearly as much chocolate chip cookies. Diane Cairns shares a recipe for caramelized banana and chocolate chip cookies, from The Washington Post.
The key to achieving that rich caramel flavor comes down to cooking ripe and nearly ripe bananas in a generous amount of butter slowly on the stovetop. As they fall apart in the heat and darken in color, they transform into a toffee-like mixture that lends these cookies their alluring, Bananas Foster flavor. Position a rack in the middle of the oven and preheat to 350 degrees. Line 2 large, rimmed baking sheets with parchment paper.
1. In a medium saucepan over medium heat, melt the butter. Add the bananas and cook, stirring frequently, until they fall apart and have the appearance of chunky applesauce. Continue cooking, scraping the bottoms and sides of the pot to prevent burning, until the butter and bananas are lightly browned and very fragrant, 10 to 12 minutes. Remove the pot from the heat, stir in the cinnamon, and let cool to room temperature, about 20 minutes. (Bananas and butter will separate at this time.).
2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder.
3. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, combine the cooked banana mixture, 3/4 cup (150 grams) of the granulated sugar, the brown sugar and shortening. Beat on medium speed until fully combined but still slightly gritty, 2 minutes. Turn the mixer off and add the eggs and vanilla. Mix on medium speed until light and ribbony, scraping down the sides as needed, 2 to 3 minutes. Reduce the mixer speed to low, and gradually add the flour mixture, beating until just combined. Stir in the chopped chocolate.
4. Using a No. 50 disher, or 2 rounded tablespoons, portion out the dough and roll into balls about 1 1/2 ounces (45 grams) each. Roll each ball in the remaining 1/2 cup (100 grams) granulated sugar. Place the dough balls at least 3 inches apart on the prepared baking sheets and chill until firm, 15 to 30 minutes.
5. Bake the cookies, one sheet at a time, 12 to 14 minutes, rotating from front to back about halfway through, until lightly browned and the tops crack. Cool slightly on the baking sheets, then transfer to a wire rack and let cool completely.
Ingredients:
1 cup (2 sticks/226 grams) unsalted butter, cut into 1/2-inch cubes
2 large bananas, peeled and roughly chopped into 1/4-inch pieces (about 1 1/4 cups/236 grams)
3/4 teaspoon ground cinnamon
3 cups (375 grams) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 1/4 cups (250 grams) granulated sugar, divided
2/3 cup (150 grams) packed dark brown sugar
1/4 cup (48 grams) vegetable shortening
2 large eggs, at room temperature
2 teaspoons vanilla extract
6 ounces bittersweet chocolate, roughly chopped (about 1 3/4 cups/169 grams)
Have a good day,
Glenn