Passion Prison

prison back

Loved and lost and loved again a passion carousel
Bonds of lust
Etched in dust
Promised dreams
Broken trust
Is it really worth the pain risking flames of Hell
Locked in love
Chained desire
Bind her hold her
Take her higher

Loves the prison
On my shoulder
Set me free
I need to hold her
I get hotter
Love gets colder
Loves the jail
Up on my shoulder

Carry it with me wherever I go the prison on my back
Salty mirrors
Broken vows
I’ll take everything
Love allows

Happy or sad I just can’t tell don’t seem to have the knack
First the climax
Then the lie
Its me not you
I hear her cry

Loves the prison
On my shoulder
Set me free
I need to hold her
I get hotter
Love gets colder
Loves the jail
Up on my shoulder

Tenderly emotion trickles down from the prison tower
Smiles and winks
Holds me tight
It feels so good
It feels so right
I’m with you now Honey child let’s enjoy the hour
Seize the moment
Pull my hair
Passion prison
Is always there

Loves the prison
On my shoulder
Set me free
I need to hold her
I get hotter
Love gets colder
Loves the jail
Up on my shoulder

Sugar’s Existential Crisis and A Sweet Intervention

shugs

(A Love Once so Sweet)
Sugar cries “Oh girl you must be mad what happened to the sweet love you an me had? Against the door he leans starts a scene and tears fall an burn his sugar dream.” Yea, it’s me your old pal sugar and I’m having an existential crisis. I’m not gonna sugar coat this I just don‘t even know who I am anymore. Remember me sweetie? I was always there for you when you were a kid, always! First in cubes wrapped in paper, then in bowls at the table, I was dancing in your candy, frozen in your ice pops, swimming in soda, and even the subject of one of your favorite movie songs. You remember Mary Poppins singing about how a spoonful of me helped the medicine go down. But now many of you scorn me, blame me for so much of the bad stuff in the world. Don’t hate me just because I’m refined, I can’t help being well educated. Seems you love culture in yogurt but oh my god don‘t let sugar get refined. It isn’t fair, it makes my crystals burn with anger contemplating what’s happening to my once sweet life.
People say I ruin dental plates and rot teeth, I increase peoples body fat, I cause hyper-activity in children, I cause acne in tens, I‘m bad for your liver and I cause diabetes. Now some even suggest I‘m responsible for cancer. Four out of five doctors hate me but I’m not mean spirited or evil, just ask the fifth doctor. When did I become such a bad influence? Why do they categorize me so unfairly, after all, I’m just a carbohydrate, a simple sugar. You can find me naturally in milk and fruits. You may know and love me by some of my other names, fructose, glucose, or maltose. When people use those names they aren’t so quick in judging me. It’s when they use the full force of their contempt staring at me disapprovingly and calling me “Refined Sugar” with an unabridged distain that hurts. It make my blood caramelize and goes directly into my dextrose filled heart . Who am I, what am I, why am I here? I think I need to do some repressed memory exercises to search out my roots and maybe figure out where our love story went wrong.
You may not realize this but I’m older than Jesus Christ himself. That’s right, I came on the scene around 8,000BC in Asia. Yea I was a mere infant back then and was extracted through chewing the cane I was born in. Some brilliant dude in India figured out how to crystallize me around 350AD. They shared the method with some Buddhist monks and before I knew it I was a staple in desserts everywhere. Believe me, its no coincidence that stressed spelled backwards is desserts and I was the main reason! Anyway, the Romans and Greeks used me in medicine (another non-coincidence, lol) but the Arabs actually built housing for me they called mills. Now I was a substance of great importance. An import of great importance and exportance. Cultures went crazy for me, the British colonists even referred to me as white gold. I was a huge profit maker and unfortunately a main reason for slavery in the Caribbean. I don’t like to talk about that aspect, that was the dark period of my life. Not brown sugar, that’s jut me teamed up with molasses. So you see, I’m really not a bad guy and I just don’t understand all the negative energy around me.
My troubles began back in 1957 when some “refined” doctor classified me as poison and accused me of being nothing but “empty calories” shortly after I achieved refined status. “Oh he doesn’t really have any vitamins or minerals like the natural stuff.” Get over yourself Doc, I bring the sweet baby, I make people feel good about themselves, make them happy. I put smiles on children faces. Is THAT empty?
Anyway, that’s why I have been questioning life and why I’m here. What I need is some support, an empathetic ear and comforting words from my friends to let me know I’m still loved. That’s why The Existential Baker asked you all here today to this sugar intervention. He put aside his own profound queries on life which rive him mad just for today to help me get my sugar Zen back on track and into dessert and other culinary preparations. Place your wrath back on GMO’s where it belongs, not on an old sweet friend. When you open your cupboards later today thank that 5 pound bag of sugar for always being there for you, tell the cute little sugar bowl how great it tastes and put some in your coffee or tea. I know many of you use artificial sweeteners and that’s okay so long as you don’t forget about me. Go ahead and use me, use me as much as you want I don’t mind. Just don’t overuse me, I do sometimes have a tendency to wear out my welcome as well as a few teeth when I’m used too much…….Peace

Life Through A Death Stick

d stick

Shook hot sand out of my boot
Death stick poised on shoulder
I see some Mothers frightened young boy
His fate to not get older

Eyes holding steady the length of the stick
I’m not really sure what I see
A monster with two evil God fearing eyes
Who looks like he’s more scared than me

Bombs always screaming and bullets streaming
Through bloodshot eyes I have cried
Oil under land, blood on the sand
I wish I had some place to hide

My death stick is ready hands a’ still shaking
Trigger is moist from the sweat
this young boy will die for somebody’s sin
His death meant to even some debt

One last glance down the stick what do I feel
Is that feeling revenge or do I feel glee
The young boy is holding a death stick as well
And he’s just a young boy much like me

Dizzying flash of anger and heat
Scarlet bubble that once was a face
Good kill there lad you’ll sure get a badge
Another notch to etch in your case

A stranger is gone, no one knows why
It was others determined his fate
His Mom’s sure to cry his brother will wail
Avenging his life with more hate

And Its five, six, seven open up the pearly gates, Well there ain’t no time to wonder why whoopee we’re all gonna die
History repeats, and repeats, and repeats……….

Interview with a school lunch

sl
When someone as old as The Existential Baker thinks about school lunch it brings up an image of an old lady wearing a hideous hairnet, dirty worn cafeteria uniforms, possessing suspicious personal hygienic habits sneering at me to take my meatloaf and move my tray down the line. A few steps further was what could be her older sister tossing a small dish of canned peaches on my tray and not saying a word but signifying with her head that I should continue on. Up next were rows of milk containers of which I was expected to grab for myself as I move to pay the cashier lunch lady. $.30. A whole lunch for thirty cents, and if I could come up with an additional ten cents I could buy an ice cream pop. I would then take my tray searching for the spot my classmate sit everyday.
But those days have changed, the foods are healthier, the lunch ladies have nicer cleaner uniforms, and most lunches are purchased with a prepaid program card which is where school lunches problems have become so public as of late. The parents of some of the school children lately have neglected or forgotten to remain current and school officials are taking a hard line embarrassing the kids and worse. Some are even tossing school lunches away like yesterdays trash. Lets hear what school lunch has to say about all the attention.

EB: So school lunch, exactly what happened in Utah?

SL: Well I know you remember me in my glory days Mr. baker, and since that time I have worked tirelessly with the Surgeon Generals, the Department of Education, and the AMA to bring healthier options to the students. I never asked to be dragged into this political battle and frankly I don’t like it.

EB: Speaking of health, you’ve also been criticized for becoming too healthy from some students who don’t want your raw veggies and fruits. What started that fiasco?

SL: Well that was my first experience with politics. The First lady Mrs. Obama came to me and pointed out ways in which I could contribute to reducing obesity and promote the general good health of children everywhere. Next thing I know I’m all over the news because its unfair to viewers children to be “forced” to eat healthy. I get it, kids would rather me offer greasy cheeseburgers dripping with fat and soda and candy but FOTUS was right, those options are unwise and place the children’s health at risk. Unfortunately we can’t force parents to monitor their own children to eat proper so that’s where I could help by offering an affordable alternative with health benefits. I offer these alternatives while their parents are off working or sitting home eating Bon Bons or whatever. It’s not my fault they are afraid to stand up to their children and tell them the choices we gave you Existential. You remember your two choices, take it or leave it. What you did outside of school was your business but when you’re in our institutions it was my responsibility to educate you on how to eat. That’s all we want, a little support from the parents when their children are in our charge. We are not Mickie Dee’s or Taco King, we offer affordable healthy choices.

EB: I applaud that Lunch, but let me get back to the pre paid programs that are so out of control. Many of the schools have prepaid systems for school lunches and they seem to work out fairly well. But in Utah, the authorities at one school singled out students whose parents hadn’t stayed up to date on their prepaid cards, told the children they were not allowed any food and then tossed the uneaten lunch in the trash. How did that make you feel?

SL: I’m still burning over that, why anyone would use me to make some bullshit political statement is beyond absurd. On top of that then throwing me away while there are plenty of churches or food banks that would have loved to taken me in to do some good instead of ending up in a landfill. It’s despicable! The truth is this was not a community of people who are neglectful of their children or who are hurting for money. It happened in an average American city of hard working people who have so much on their plate, pun intended, that they sometimes overlook the more mundane tasks like keeping track of their lunch cards. All the authorities needed to do was to remind the parents they were behind on their payments and it could have all been avoided. That’s actually a practice they used before, but for some unknown reason they determined it was not a good use of their time. Apparently their time is better spent embarrassing children, making parents feel inadequate, an throwing away food that could have fed the disenfranchised.

EB: I can see you’re angry and rightly so school lunch. After years of being treated with complete indifference I for one am very happy and proud of your accomplishments and hope you get your due. Also pun intended, thank you for taking the time out to talk with me, an I hope your future relationship with school officials and parents can benefit from this tragedy. Thank again School Lunch.

SL: Thank you Mr. Existential Baker, we appreciate all the support we can get.
So there you have it, School Lunches endured year’s of ridicule before taking an important role in children’s health only to be misused and politicized. I’d like to thank you all for joining us today, if you have children please stay current on your prepaid lunch cards and give school lunch your support in its attempt to bring healthier and more nutritious option to your children. Eat well, eat healthy, and live life every day…..PEACE

Chasing Time in Search Of Life

out

Life running out
Time standing still

Once full of wonder
Now had his fill

Behind the sparkle
Light growing dim

Under the smile
World dark and grim

Run out of verve
But not out of time

Hard day by day
Towing the line

Don’t let them see it
Don’t let them stare

Turn on a floodlight
Hide from the glare

Condition and acceptance
Its what they expect

When everything’s gone
You’re left with respect

A wink and a nod
Everything’s great

Life will catch up
Time is your fate

The Sick Bastards Network presents Naked Chef

chefcomp

The hottest kitchen competition in town)
Rated WSC (Warped Sexual Content) Parental discretion advised. In fact make that everyone’s discretion

Its hotter than Hells kitchen, bigger and harder than any of the Top Chefs, more dangerous than having it Chopped. Its here and its sure to make the Doughboy rise and moisten Melba‘s peaches. The Buck Bone Naked Chef lets it all hang out in a bare bones competition that leaves no sharpening stone unturned. What kind of creations will come up as three naked contestants ply their culinary trade and anything else that pops up while in the buff. That’s right three naked chefs competing for the coveted title of The Buck Bone Naked Chef.
Tonight We’ll see if Jack can whip up your soufflé or cause it to fall short. Will Destiny’s skilled hands get the dough to rise or will she end up going down? Will Stan fluff his meringue into stiff peaks or will he fold over. Join our three judges Ben Dover, Hal Apeno, and Helen Back as they choose who’s naked body raises their bar and who goes home fully dressed and unsatisfied…

Well good evening folks I’m your host, Hugh Jass so come join me on this episode of Naked Chef. First lets introduce our contestants. From Pullet Pennsylvania, Master Chef of “The Back Door”, Jack Mioff. Jack? “I’m Jack Mioff and I work 16 hour days so I won’t stop until I’ve given every ounce I have.” …Ho ho, he sure looks like he can go the distance, next here from Deepcavern Nevada , chef Destiny Dancer who heads up the culinary staff at “Swinging On The Maypole” in downtown Twin Peaks, Destiny? “Me and my girls are coming for you boys if your not up for it now you will be when I finish you!” ….Hoho, threatening words from such a pretty lady. I’m even feeling it,haha. And finally, Stan Dinghard, the very popular New York City chef at “The G spot”,.. Stan? “ When I pull out my secret weapon from under my apron it will bring them to their knees.”…. Oh boy, sounds like he’s got more than just a few tricks under that apron, I think we’re gonna have some very stiff competition tonight. So Let’s get right to it contestants. In the first round we’ll be looking to see what our naked culinary competitors can come up with using the secret ingredients, Zucchini and Oysters. Contestants, strip off your clothes and get to work. You have 20 minutes to pull it off.

Okay here we go folks, Jack has turned on the Hobart 10 gallon mixer and ..Oh my god look at him go. The mixers on low and he’s rolling his hips in time to the machine, very suggestive I think he’s trying to throw Destiny off her game, lets listen in on the judges, “ Oh my dog Hal it looks to me like he’s hanging bit too close to the mixing bowl and….Ohh snap, that had to hurt!”.. “I’ll bet it did Helen, not sure how he’ll get that out of the whisk. I would have used a paddle myself whada you think Ben?” “I think Destiny has great melons.” “Just like you to notice Ben but either way Jack’s’s gonna have to get that thing out of the mixer.” …. Okay, lets go on over and see just what Destiny has working up. Well look at this folks Destiny is giving you viewers quite a treat as she rolls out her dough. That’s some serious bouncing right there, haha. .. Back to the judges, “Holy crap Helen what ees she doing with dat zucchini?” “I can tell you this Hal, the way she is washing that thing the zucchini may come squeaky clean but I can’t wait to see how it makes Stan Dinghard deal with the sight, he hasn’t taken his eyes off her.” No kidding Helen, Hal you seem to be staring yourself. I hope they can get back to work..”….. They aren’t kidding folks, Stan hasn’t moved a muscle. Well hasn’t moved a muscle aside from the obvious hanging chad muscle, haha…. Tell you the truth I’m not sure she’s washing the zucchini it looks to me its more like she’ greasing it for something. Lets go see if Chef Dinghard has his head back in the game. I see he’s not standing still, he’s just having trouble getting his oysters off. Seems the shell is clamming up him, hahaha. But it looks like all three are making headway. Whoa, hear that bell, 2 minute warning constants, time to wrap things up and start plating for the judges.
While our contestants plate their appetizers lets meet our judges for tonight’s competition. From Mexico, the man who puts then heat in the meat of Mexican food everywhere, Hal Apeno. “Tank a you, tank a you, I am berry pleased to be here.”…Okay Hal. A man of few word, haha, and now the lady who has gone from being a homeless crack addict to restaurant whore, I mean restaurateur, Helen Back. “Hellooo everybody. So nice to be here on Naked Chef Bone. Can’t wait to see all the booty. Heheh, I mean bounty Hugh, not booty, hehehehehe. I‘m just happy to be near you Hugh Jass, teehee”… And I‘m certainly happy to be near you Helen. I can see you have your big cleavage…Oops, hahaha, I mean your big cleaver tonight Helen. I better watch where I put my meat, hoho. How much did that monster set you back. Four dollars and ninety cents I think, I gave the guy a five dollar bill and he gave me back two nipples. Oops, heheheheh, I mean I don’t know how much Hugh.” ….No worries Helen, we speak blond here on Sick Bastard Network so we know just what you mean honey. And now our final judge, the man who puts the coarse in intercourse, Ben Dover. “Oh piss off Hugh, when your tip reaches your butt you can just fuck yourself.” … haha, eat shit and live Ben. I see Ben is in rare form tonight so contestants, bring out the dishes. What have you got there Jack Mioff?
“Well I got off to a rough start letting it hang too close to the bowl there, but I made autoerotic oysters. Oysters hogtied around this slice of battered zucchini covered with smothered onions.“ Mmmm, looks good Jack Mioff and clever theme, lets see what the judges think, Hal? “No very spicy but still she’s a hot, not bad there Jack Mioff, not bad at all.”…All right. Confidence from Hal, not bad at all, Helen? “It feels good going down my throat but its much too big. I like to start off with small mouthfuls.” Okay Helen, well said, how bout my angry friend Ben, what say you? “Piss off Hugh, this looks and tastes like shit.”…Oh no, not much praise from Ben Dover. Next we have the well endowed Destiny. What do you bring to the table Destiny? “I made a dill cake with greased zucchini and raw oyster because they make me horny.”…. Hahaha, I think I’m horny too Destiny, but what about our judges, Hal? “Spicy and hot. I want her.”… Ho ho, I hope you mean it was hot and not her. Helen? “I just can’t get that image of her greasing the zucchini out of my head, so slow, up and down, and up and down. I vote for her to do it again. How on earth did you get the bread so tasty Destiny?” “Oh, hehehe, I used fresh dill because fresh dill makes a tasty dill dough.” …. Okay lets not go there, too deep for me, haha, lets move on. Ben? “piss off Hugh, I just want to screw her. I’d like her to Ben Dover, haha.” ….Good enough Ben, good enough, believe it or not that’s big props from Ben Dover. Finally what did you make Stan Dinhghard? “I made a zucchini pancake with oysters absolut. Vodka glazed oysters with some bacon and Vidalia onion chutney on top.” …Mmmmm sounds delish to me, whadaya think there Hal? “Actually this shit looks good and tastes amazing. Maybe just needs a little hot sauce.” …Another nice compliment from Hal, lets hear what Helen has to say… “My God Stan is hung like a horse. What I’d really like is for Destiny to grease his zucchini, hehe. But I really like the way this whole thing feels in my mouth.” …My that’s a ringing endorsement from the slutty, oops sorry, I mean sultry Helen Back. Now our final judge, Ben?…. Get your head out of your huge ass Hugh, you know this food rocked it. But does he have to keep swinging that humongous sausage around?” ….Well Helen seems to lick it, I mean like it. Contestants, one of you will be eliminated this round lets see who has to get dressed.
Well the judges have spoken. Jack Mioff, your zucchini bread was pretty flat but your sticking it in the mixer was entertaining, Destiny, greasing that zucchini was so intense all three judges voted for you to have immunity this round, and Stan, I gotta say, you better not get too hard or there’s gonna be an accident for sure. So the first one to put their clothes back on… Jack Mioff. Sorry jack, get dressed an go back home. “Fuck you guys, this game sucks. I want to slap you Hugh.” …Whoa!! Ha ha, I’m ready for it, go ahead Jack Mioff. There goes one sore loser, but then if I had my beef jammed in the mixer I’d be black and blue too. Lets go to the final round. Contestants your ingredients for tonight’s entrée is banana, figs, and pork tenderloin. Destiny, Stan…..get to it, you have thirty two minutes.

Stan is off to a fast start, he has his tenderloin up on the counter and it looks like he’s… massaging it? Oh wait, I see what he’s doing, look at Destiny fixated on Stan’s tender loin. Lets listen in on our judges… “Conyo man, dat some huge tender dere Helen, si?” “Oh yea I see that thing Hal, Destiny seems to be staring too she better snap out of it and…oh wait, oh my God, I never knew anyone could peel a banana like that!” “Holy cheet Helen, Stan just stopped pounding his meat.” ..“Will you two idiots quit babbling, of course he stopped for chrissake, look at the way that broad is eating the banana!” Wow!! Damn she’s not eating it, she’s sucking that thing and I want to take notes. Hugh if I could do a banana like that I’d have all of you guys licking my fingers and eating it.” ….Hoho, I think Helen meant eating out of her hand but either way everyone has stopped everything and…..Wait, what’s this?? Oh oh, this could be bad news for Stan, he may get disqualified. He has piled up all the ingredients in a tower. That’s quite an erection he’ got there, no pun intended, hope he can recover. Destiny is back by the stove and is she ever giving our viewers a view. Ten minutes to go contestants, Stan, better calm that thing down before it gets disqualified. We want you to stick it out, but not that far out, haha, and Destiny I sure hope you have something to lay on your plate. We’ll be back after these messages from our sponsors, Trojan Condoms, with their new stealth rubber, she’ll never see you coming, and our favorite fast food chain, Mc Do-me’s, they give you the meat but hold the pickle.

Welcome back folks, the final bell has rung and its time to find out who gets dressed and who gets their own reality show. Judges, lets see what Destiny and Stan have for you. Destiny, what is your entrée? “I have roast tenderloin with rolled up balls of figs. As a side I placed the tip of the banana into a sliced fig.” Oh my, that’s an interesting presentation, it looks almost phallic, Hal? …“Phallic schmallic Hugh, I jus wanna see her eat another banana.” …Sorry Hal, that trigger has already been tripped, Helen? ..”Destiny, meet me after the show!” ….Helen I’m not sure, “Piss off Hugh, let them meet Helen said I can watch! Just give her the prize and get rid of the dude.” ..Um, oh, I..I.. It doesn’t work like that Ben, we need to judge. Lets go quick, And I mean quick to see what Stan cooked up for us, Stan? …”Not that I think its even gonna matter, but I made scaloppini of pork tenderloin grilled in banana skin, with a cognac fig reduction and a purée of savory banana over cinnamon infused Jasmine rice.” …That sounds mighty tempting Stan, what do you thin Hal?…”Taste good, but not as good as dee chick.” Yikes, Helen? Helen? Stan, you can’t do that, get away from Helen…”Shut up Hugh, don’t stop Stan, if you keep going until I come you get my vo….oh shit, that was pre mature!!” Helen, please, this is…”Piss off Hugh. We all voted and the dude is out. Clean yourself off and get dressed Dinghard! Bring those melons over here sweetheart, you’re the winner.” …. Ben you can’t say that kind of….oh, damn…We’ll be right back…CUT!!! Go to commercial now!!”
Shsshshshshshsshshshshshshshshshshshhsshhsh……….
Hello folks, welcome back I’m Hugh Jass here at The Naked Chef on The Sick Bastard TV Network, along with our celebrity judges, Hal Apeno, Helen Back, and Ben Dover. Well we had an unconventional show tonight to say the least but with this cast its about what we’d expect around here. We have to say good bye to a fierce competitor, but quite frankly Destiny made it hard for him from the start. In fact she made it hard for just about all of us. Stan plunged in and gave it his all but in the end he got beat by his competitor. Destiny made it so long and hard for him he just had to down, and not just on Helen, haha. His cream wasn’t rising to the top no matter how hard he was…I mean tried. Stan, put your clothes on and hit the road dude, Destiny will remain naked. “Can I just say I had a great time here. I won’t be able to beat it for a while but I am glad I came. Helen, thank you for your number I’ll give you a call. Destiny, if I had to go down I’m glad it was on you, I will never forget seeing your milk pillows bounce as you rolled out your dough. I think my only mistake was with the thickness of my pork, I didn’t pound my meat enough, but Destiny’s knockers knocked it out of the park anyway.” …Indeed they did Stan, glad to see your not a sore loser. Personally I can’t wait to watch Destiny beat her next opponents on Naked Chef Champions. In the meantime I’m gonna Ben Dover my Hugh Jass to Helen Back until Hal Apeno gets it Stan Dinghard so Destiny Dancer can Jack Mioff. Thanks for joining us, I’m a Hugh Jass and we’ll see you next time on, The Naked Chef.

What’s The Frequency Ken? (Modern Meh-taphysical Crisis)

meh

What’s on TV Tonight?

It’s not that I have a death wish or anything but life these days seems kind of, oh I don’t know, kind of meh! Same shit different day kind of thing. The morning alarm crackles its disturbingly bleak shriek inciting the morning battle with a snooze alarm which ultimately ends in me dragging myself into the shower. Same get clean routine each morning as a few locks of hair that for years had previously set up house on my scalp scamper out of their follicles onto the tile floor. Spinning down the drain in a hopeless vortex they join the other hairs that left before them forming a clog to be reckoned with at a later date. Thinning hair, expanding waist, sagging flesh all taunt me reminding me I’m not getting any younger. The moment I dry off I’m forced to acknowledge the fact that I have become a slave to caffeine. Percolate me please. Meh!

Off to work like all the other drones in metal boxes jockeying for position in rush hour traffic, which oddly never seems to rush. The poorest drivers of some of the other metal boxes become magnetized on the highway attracting to mine every shitty driver on the road in need of remediable road travel instruction. The amount of time spent yelling “asshole” at them is supplemented with countless acts of sticking out my middle finger in the hope it will snap them into driving with focus and sharpened decision making skills. Anger and frustration build up as the daily commute scrapes away every iota of false hope my morning shower temporarlly imparted. Meh!

Undaunted I arrive at my job, take a deep breath, and begin speaking in a robotic tone asking people how they‘re doing in the hopes they will return with an equally robotic” fine, you?” Time to grab another coffee, one of the few perks, pun intended, of this office job. The guys are milling around the coffee maker, “Hey, how about them Yankees last night?” “Oh yea what a game, I stayed up until the bottom of the seventh inning, what happened?” “Holy shit man they pulled it out in the top of the ninth and won 12 to 10. Didn’t end until after one thirty, I hate the west coast games” I sneak away before anyone realizes I have no interest in baseball and nothing to add to any mundane chatter. So off I go heading for my cubicle which has the arcane ability to destroy any creativity that may be near it. As I prepare myself to begin a plethora of mindless redundant acts I notice everyone is dressed pretty much the same wearing our corporate attire like a military uniform. What the fuck, were we all dressed by the copy machine? Whatever, wearing a clean suit and tie with polished shoes will go a long way in sending my highly prized quality of uniquness swirling down the doldrums of corporate team concept. Meh!

Lunch is the highlight, the one moment of the day we can make our own choices not worrying that a memo will be sent around exposing our ineffectiveness. Low self esteem creeps in on the back of hopelessness so I began to get concerned about the extra fifty pounds that have found their way onto my body in the shape of flab. Hmmm, the years have not been very kind to my body and I don’t get nearly enough exercise. Actually I don’t get any. So much for making a choice based on what I enjoy. Now that I’ve reminded myself about my weight today will be another healthy quinoa wheatberry chicken and raisin salad with raspberry viniagrette. Meh!

The last fifty minutes of the day have ticked by in ultra slow motion seemingly laughing at every tick but it’s finally relents so its time to punch out and get back in the metal box. Now to find my way back to where I started, back on the roadway and a host of new drivers to extend my finger to only this time its with my eyes half closed from a day of mindless senseless productivity. If this is the road to Hell I can tell you this it is NOT paved with good intentions, but with paved with anger and frustration that moves tediously slow. It leaves me unsatisfactorily full of desperation. Meh!

At last I’m home again, back to my comfort zone. I get to remove this movement restrictive uniform of business and put on some sweats and a tee, have some dinner and find my spot on the couch hoping the non events of the day will just melt away and be forgotten. Maybe a glass of red tonight? No, straight to the vodka it was a stressful day even by Mundane Monday standards. Meh!

Life on this revolving ant farm has just become meh! ta-physical and I need to challenge my mind before I go insane. When I begin to utilize my temporal lobe and hippocampus the syntax of eclectic impulses in my brain profoundly ponder the mentally challenging attributes of metaphysics. This is cool, contemplating abstract concepts will bring my existence back to some semblance of active sanity validating the fact that I am indeed still alive. Juggling deep queries such as what is the fundamental essence of my being, how does the intersection of time and space alter existence as it relates to cause and effect, why is there something as opposed to nothing or for that matter can nothing exist? If it exists then it must be something which conflicts with its basic premise. And….know what? I’m tired and burnt out and all this thinking will keep me awake making tomorrow that much more of a difficult routine to follow. Maybe the prudent thing to do is pound down the remainder of this vodka and pour another one. I’m far too tired to deal with all this philosophical bullshit right now, it’s been a stressful day. Its mere hours away from that moment when that alarm screeches out its hideous beep disrupting the only real peace I get. Bring on more vodka, fire up a doob, and hopefully for the next few hours life might not be so….Meh!
What’s on TV tonight?

This Is Your Life Spinach (Potsink Diaries)

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Here’s to you spinach you vibrant green member of the vegetable kingdom, winner of the peoples choice award for your leading role in Iron Man the Diet, voted outstanding roughage of the year from 2009-2013, four years in a row. A staple in the Gerber Baby line of vitamin rich pabulum sides, forever etched in our culture as the thing to eat for instant strength. I know many of us treated you badly in our early years sticking you in our pockets to avoid eating you when Mom attempted to force feed you to us. In the end though Mom was right because you really are “Good for us.” We’ve grown up and have learned to appreciate you not only as a side but as the base of spinach salads, the central ingredient in restaurant appetizer dips, and the heart of spinach casseroles. We’ve even forgiven you for that time you got stuck in our teeth embarrassing the hell out of us. We’ve come to love you so this tale is dedicated to you, Spinicia Oleracea, you green edible flowering plant we love to consume.

This Is Your Life Spinach

The worst thing about being a line cook on a slow night in a restaurant is the tedious chores a skillful chef can come up with. Whether its peeling a hundred pounds of shrimp we don‘t need today or the hundred and fifty pounds of potatoes the day shift now won’t have to peel tomorrow the chores always suck. Don’t believe me? Try rolling two thousand meatballs then laying them on out sheet trays. Yea the extra chores suck and everyone has one downtime task in particular they hate so much they would be willing to pay someone else to o for them. At the very least make an attempt to barter a fair trade for something less mundane. Being assigned many thankless “preps” I developed a trick that worked for me using my ability to zone out into a meditative daydream state to amuse myself while performing. I create stories or events built around the object of my benign task. One night for example, the chef came out from the walk in with two bushels of fresh spinach on a cart.
“Ah….JT… Ere ees some spinach needs to cleaning, get on top of it.” Spinach? I hate cleaning spinach! Most people buy spinach in those easy to use cello bags already picked through and washed but a bushel of fresh spinach in a restaurant comes complete with lumps of dirt, roots, and stems requiring tedious meticulous attention to get clean. Spinach is my personal bane, the one task I really hate because it seems the bushel is an abyss. I‘d rather do the shrimp or even the potatoes but what else can you do? “yes chef”
The first of two bushels was placed on the table so I jumped in and began picking while mentally preparing myself for my zone. Highly skilled at meditation I spent two minutes getting my breathing right and clearing my mind to make room for some internal entertainment. I picked the first few leaves placing them in a large bucket working up to a rhythm so I can go on autopilot:

The crowd is cheering building to a crescendo as Ralph Edwards walks on stage. A hush over the people as he begins, “ Born in what was then Persia, you moved to the Mediterranean around the age of 8. Knighted by Catherine De Medici you worked your way into our hearts and palates around the world. Green and leafy you come packed with iron and vitamins. Maybe kids don’t find you appealing but the health conscious world adores you and your attributes. In particular the vegan crowds hail you as the perfect vegetable. Stand up and take your place on the vegetable pedestal because tonight, Spinach……This Is Your Life.” The crowd roars it approval as spinach takes it place on the large Barcalounger chair smiling from root to root.
“Do you remember this voice Spinach? A raspy voice from backstage, “Hey pal how the Hell are you? Long time my leafy green buddy. Remember the old days in the supermarkets when no one picked me unless they thought I was you?” A short pause before the recognition, “Oh my God, Kale, how are you? I hear you’ve become quite popular yourself, I can’t believe you came here tonight.” Spinach and kale reunite on stage and share a few stories from the old days… “Wait spinach, there’s more. Does this ring a bell? “I bet people will buy more spinach if I can find a way to freeze it.” Spinach jumps up knocking kale to the floor, “Clarence? Clarence Birdseye? Holy shit Clarence you came from the deep freeze to honor me? I am verklempt. My sales increased tenfold since I met you.” The crowd is giving Clarence a standing O, Clarence embraces spinach lovingly. “We’ll be right back.”

“Ordering, one chicken, two veal and a shrimp!” The familiar sound of the chef ordering, we have some customers so I am free from the drudgery of spinach picking for the time being and back on the line cooking. Karen the cute waitress nudges me, “Back from outer space JT?” I shoot her my trademark mysterious stoner smile, “Theres room in outer space for two. Should I reserve you a spot?” As usual my chef is unimpressed, “JT get your ass back on the line. Stop too talk right now.” Chefs English was always good for a laugh so knowing he meant stop talking I went up to him and said, “That’s what I’m doing chef, I’m stopping to talk.” Karen giggled while I high tailed it to my station sensing the confusion in my chef as he’s trying to figure out what I meant. Anyway fun time over for now, time to get back to do what I do best, cook. Unfortunately the rain has put a damper on the evenings diners and the service is short lived. Thirty minutes later my chef sentences me back to picking spinach. Back to my zone:

Ralph returns center stage, “Tonight we honor Spinach who comes in three basic forms, Savoy, dark green curly leaf variety, semi Savoy, the hybrid which is slightly less crinkly and far more popular, and the flat which is the one being cleaned here tonight. You have added nutrition to so many dishes around the world, adding vitamins and iron as well as flavor, but none as popular as the dish created by this blast from your past. Recognize the accent? “If y’all really wanna know love its when I add epinards to something I done made fer John D. Rockefeller. When he done come downa mah place in Nawlins he be looking fer some special way to eats them there sex making bivalves so popular here in The Big Easy. Eye-sters. Mmm mmm, he show dew love him some eyesters that Rockefeller!” Spinach sat up in its chair, “Antoine? Oh my god chef Antoine! Wow, Man you lifted me to culinary royalty when you created Oysters Rockefeller, how can I ever thank you?” The crowd watches as Spinach tears up an hugs the hefty Cajun chef.
“Wait spinach, we aren’t done yet we have one last person here to say hi.” The crowd gets tense waiting for this last visitor as a voice booms across the room, “Well blow me down, ack, ack, ack. Well that’s all I kin stand and I cant stands no more.” The crowd goes wild as Popeye walks from behind the curtain to a thunderous applauses. Spinach lets the tears flow this time overjoyed to see the one person who has done more for it than anyone else ever. Together they break into song, “I’m strong to the finish cuz I eats my spinach, I’m Popeye The Sailor Man.” Olive Oyl, Wimpy, and Brutus join the duo as the screams of elation erupt. It’s a Popeye The Sailor/Spinach reunion for the ages!

As the celebration continues the very popular sailor pulls something out of his pocket replacing his pipe with a rolled cigarette. “Ahoy there Spinach, I yam what I yam and that’s all that I yam. Would you like a hit of this jay?” Simultaneously Olive Oyl walks over with a serving tray with cup saucer and teapot. “Ohh my, would you like some tea?” Popeye insists, No have a jay” Olive counters again, “Tea!” it’s a battle now of who can be loudest. “Jay!” “Tea!”, “jay!” “tea!” Finally it dawns on me its neither Popeye nor Olive, neither a jay nor a cup of tea. Its the chef is yelling “JT! What is wrong with you, I said you have an order!” Bam! Snapped back to reality! “Sorry chef, I just spaced out a second, I’m on it.” I ran behind the line back to my station to cook my orders, “Space out? What iz these a-space out? I was calling you for five minutes, lets go!”
Everything was back to abnormal, the chef yelling, the wait staff scrambling, the cooks sweating it out as the dishwasher puts away the cleaned spinach. The pressure is on but it actually feels good because us crazed restaurant people thrive on pressure. I can’t help though to take one last look at my bucket of cleaned spinach smiling while thinking it wasn’t all that bad a task after all. While my five sauté pans sizzled out a rhythmic beat I thanked spinach for all it done. Thanks spinach, even I am green with envy…Peace