I have very rarely allowed racist attacks on my community to affect me. Long’s massacre was bad enough, but to hear the @CherokeeSO explain it away as if the victims’ lives didn’t matter has been nothing less than infuriating. #Atlanta#StopAAPIHate#StopAsianHate
When do Asian Americans’ lives matter, @CherokeeSO Sheriff Reynolds? Like, do we have to wait our turn, in case another white man with far too easy access to a pistol has a “bad day?” Or should we just accept racially motivated violence as our lot in life? I’ll wait.
The last time I was chilled by law enforcement blaming the victim like this, was when the NYPD accused Abner Louima of instigating the brutality that 4 officers visited upon him.
When anyone dies, it’s a tragedy. But to personally feel othered by @CherokeeSO’s spokesman during his presser earlier today, amplified the pain. As if Long weren’t a grown ass man in full control of his own actions yesterday. GTFOH with that horseshit.
I will wait patiently for Long’s trial. I will try to temper my wish that his execution be televised, “pour encourager les autres.” I will probably read more about how he was a quiet kid who didn’t have a mean bone in his body, while trying not to puke.
I will also be more adamant that my 12 & 9 year old children know how to defend themselves, because that’s the kind of fucked up world my shitty generation is making them inherit. And because I’ll be damned if they passively allow racist shit to go unanswered.
All it takes is 1. 1 white man having a bad day & who was purportedly driven into a murderous rage because he was horny, to make an entire ethnic community feel vulnerable. 1 shitty spokesman to further erode that community’s trust in officers sworn to protect & defend them.
I can hear my old man asking me, “where do we go from here,” like he did at the end of any serious conversation. I don’t know. Human shit stains who believe in their racial supremacy will always prey on those who don’t look or love or worship like them.
I’ve spent a good chunk of my 48 years fighting back. Whether bureaucratically, figuratively, verbally, or as I often did in my misspent youth, physically. It’s exhausting. It shouldn’t have to be.
And now, in the immortal words of SGT Gump, that’s all I have to say about that.
I have no idea why Generation X is trending, but here goes. “Dedicated” child care meant my mom made sure I had the apartment keys in my trouser pocket before I walked by myself to school, & that a Swanson TV dinner was thawing the oven, in case she had to work late.
By 3rd grade, I’d learned how to use my mom’s makeup so she wouldn’t (at least, immediately) notice a black eye or bruised cheek from a fight with a racist bully when she came home. How to treat swelling & bleeding.
By 8th grade, I’d learned how to do my own laundry, which came in handy when I needed to wash my football & baseball uniforms, to wear during games my parents didn’t attend.
#PSA: I’m not personally a fan of Champagne, but please, people - I’m begging you, with tears in my eyes - there is far better & far less expensive bubbly than Cristal or Dom Pérignon.
Recs:
Australia: Kreglinger, Yarrabank
California: Schramsberg Blanc de Blancs, Roederer Estate, Domaine Carneros by Taittinger
Champagne: Nicolas Feuillatte Brut Reserve, Bollinger Brut Special Cuvee, GH Mumm Brut Grand Cordon
Prosecco: Nino Franco Superiore
Cava: Segura Viudas
You really can’t go wrong with California sparkling wine, which is made in the méthode champenoise, the traditional method of making sparkling wine in Champagne. Roederer Estate from Louis Roederer has been a staple of my wine lists for almost 20 years.
Who doesn’t like lasagna? That font of cheesy meaty goodness? You? Then skip this thread. All others, brace for another #CookingForLieutenants thread later.
2. Ingredients:
1 # ground beef
1 box of Barilla lasagna noodles
Marinara sauce (recipe in the quoted tweet below)
1 cup chicken stock
1 15oz container of ricotta
1 cup grated Parmesan
1 bag of pre-grated mozzarella
2 eggs
2a. My standard disclaimer. I’m happy & grateful if you’re following, but by no means is this an entry into the haute cuisine in which I’ve spent most of my hospitality career. Almost every single one of these threads features a meal I cooked for my kids, age 11 & 8.
Tonight for #CookingForLieutenants, not a recipe so much as a primer for basic knife skills. Chopping an onion here. Junior served as my videographer. Part 1.