Last week, Joe Biden reminded us all of a different time. A time when ‘malarkey’ was an
effective way to call someone out on a lie, an untruth. A time when someone could say ‘malarkey’ and everyone would know what he meant. Joe thought some of what that other guy said was simply, malarkey.
Languages evolve and colloquialisms come and go. At some point, ‘eh’ was replaced by ‘meh’ – meant to convey indifference and signify a sense of ‘whatever’ or ‘not so much’. ‘Meh’ is so much in use that this past weekend’s New York Times Magazine actually included ‘The Meh List’…certainly a sign that ‘meh’ is on its way out.
I remember a few years ago when I asked my nephew where my niece was, he, then about 10, told me that his sister was ‘lolly-gagging in the kitchen with Mommy’ – Hmmm, ‘lolly-gagging’? And, no, by a few years I don’t mean that I asked him this question in 1950. He must have picked that up somewhere, and it sounded funny out of a 10-year old in 2008.
Other words and sayings that have sadly and not so sadly fallen out of favor:
Golly…as in ‘Golly, Davey, if we lie…Dad…And, the Lord, will be mad at us’
Piss-Ant, as in ‘Mom! Mary-Ellen called me a Piss-Ant’
Groovy…as in ‘Hey there, groovy chicks. You’re all hep in far out ways’
Interestingly, many of these long gone expressions rhymed…maybe a sign of happier times when Opie skipped by a watering hole toting his fishing pole, whistling on his way home after a long day at school.
Another thing that evolves is the way we prepare foods…The way you first experience a food can sear an impression about that food forever. Like when it was all the rage to boil vegetables until they drooped and sagged, lost all color and even more taste. No wonder kids hated vegetables.
But, thankfully, this trend has passed and is no longer a hip and rad way to prepare veggies. Even the most daunting of greens when prepared well, can be a lot more than just nutritious.
Bitchin’ Brussels Sprouts (side dish for 4)
1. Slice the bottoms off of about 20-25 Brussels sprouts and peel off the outer layer of leaves. You can keep these outer leaves and quick fry them – they’re like chips! Or, toss them
2. Slice each sprout in half lengthwise and submerge cut side down in a bowl of ice water with the juice from one half of a lemon. The acid from the lemon will kill any critters hiding between the leaves…eww
3. Melt 2 TBSP of butter in a medium fry pan over med/high heat. You can sub 1 tbsp olive oil for 1/2 of the butter…
4. Remove the soaking sprouts from the ice bath and pat dry with a paper towel
5. Carefully place each sprout cut side down into the simmering butter bath
6. Cook until well browned and then carefully flip each sprout over
7. Whisk together 1 cup of chicken or vegetable stock and 1 TBSP of Dijon mustard
8. Pour the mixture over the simmering vegetables and allow to steam the sprouts to tenderness. You can at this point add salt and pepper to taste – bear in mind that if you used chicken stock, it’ll be salty enough.
9. Once most of the liquid has evaporated, sprinkle about 1 TBSP of freshly grated parmesan cheese over the sprouts, transfer to a dish and serve
These groovy sprouts are totally bitchin’ and quick and easy to prepare. So, any of you old fuddy-duddies who think you hate Brussels sprouts because you suffered over-boiled vegetables in the 1970s. Don’t lollygag or dilly-dally, get out there and sear, simmer and saute your sprouts. They’re totally not meh. And that’s not malarkey!