Labors in the Afternoon

Labors in the Afternoon

The height of a Man’s Labor comes in the Afternoon.
Morning’s running gait gives way
to the slow, sure steps of diligence.
He wipes his brow, feeling the waning sun,
its waxing heat, and brilliant light.
Morning’s promises are burned away
forging what tasks remain, chosen and unchosen.
Stooping and sighing, (while no one is looking), his eyes
gaze West, and he feels the Truth of Evening:
Many tasks of Morning will go unfinished ere the failing of the light.
Standing straight, he lays aside tools unneeded and
takes ones not touched since sunrise.
In the Afternoon, he will do what can be done,
accepting Wisdoms not seen in the Dawn.
His chores are not less; he will yet sweat and strain.
But a song escapes his lips, and he feels alive again,
as he Labors in the Afternoon.... [Read More]

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Colors

I was making up some memory notes for my Chinese character review. I started out with a black ink pen and then thought this is two boring. It will put me to sleep. I then decided to get use some pens with different color ink that I have. It makes a world of difference.

Colors are such and aid to viewing things quickly and easily. They are processed fast in our brains. Just think of a traffic signal. Isn’t it great that we have a red, yellow, and green to give us the stop, caution, and go. It can be seen in a distance and understood. Words could be confused.... [Read More]

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Monday Meals: 2019-02-18

Sneaking Duck

Sneaking duck: Ingredients

Peking duck (北京烤鸭) is a classic mainstay of Chinese cuisine. It is often a special treat on the menu of Chinese restaurants, requiring diners to order in advance for serving to multiple people. There’s a reason for this: it’s a major production to prepare and serve. The classic recipe takes three days: the first to remove the neck bones and knot the neck, paint the skin with honey and soy sauce, and hang to dry; the second to blow up the skin like a balloon to separate from the meat then blanch in boiling water; and the third to roast the whole duck in a wood-fired oven. As I recall, I’ve only had properly prepared Peking Duck once in my life, when a bunch of programmers at the place I worked in the 1970s arranged a Chinese banquet at a restaurant in Berkeley, California, but long before and after that I’ve made this recipe or variants, which I find excellent, if not authentic, and a tiny fraction of the work. You can look at this as a special treat, but making it couldn’t be easier.

Continue reading “Monday Meals: 2019-02-18”

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This Week’s Book Review – Lady Death: The Memoirs of Stalin’s Sniper

I write a weekly book review for the Daily News of Galveston County. (It is not the biggest daily newspaper in Texas, but it is the oldest.) My review normally appears Wednesdays. When it appears, I post the review here on the following Sunday.... [Read More]

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I Am Afraid

Donald Trump is a strong, tough boxer in the ring who has dealt for decades with the most savage and Machiavellian industry in modern history that deals with unions, the New York City Council, the Mafia, and sophisticated skimmers plus … I’d imagine his personal security was an issue long before he was elected.

He has decidedly experienced the worst of human nature not to mention debilitating bankruptcy, but he has clawed his way back every time.... [Read More]

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Richard Epstein on the Green New Deal

Richard A. Epstein is not usually very excitable, speaking, albeit quickly and at great length, in the form of a legal argument. Fair enough: he is one of the most cited legal scholars in the United States. In the most recent episode of his Hoover Institution podcast, “The Libertarian”, however, he goes into a full-on rant about the “Green New Deal”. The first part, where he discusses the bogus connection between carbon dioxide and climate, is especially valuable. It’s only twenty-six minutes and well worth your time.


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