Another view foisted on an unsuspecting public

Another view foisted on unsuspecting public

Well, last week’s column went over like a lead zeppelin (the airship, not the band).

   It seems, after all these years, I’m not qualified to offer a newspaper endorsement of a political candidate. Who knew?

   This week, I’ve received a few anonymous e-mails about last week’s column. Here’s an excerpt from one of them: “Without a proper board to vet these endorsements, you are abusing the power of your position to foist personal views upon an unsuspecting public.”

   That can’t be accurate, can it?

   First of all, in more than 1,000 newspaper columns and several hundred more editorials, I have never – not once – used the verb “foist.” I’m not

even sure what it means. J.D. Salinger liked the word “foist,” but I’ve never had a need for its usage.

   And as far as an “unsuspecting public” goes, those of you who have been kind enough to read my unorthodox ramblings for more than two decades have probably learned to expect anything and everything in my columns. Thus, our readers are anything but “unsuspecting.”

   I tried to send the following to one of the anonymous e-mailers, but his/her e-mail was, not surprisingly, bogus.

   What those may not know, and most likely do not care to know, last week’s HCP endorsements were based on majority opinions of newspaper professionals with a combined half a century of experience in this area. For the record, we also have a Board of Trustees, the majority of which is in agreement with the endorsements. (We don’t always agree among ourselves and, in fact, dissension is encouraged. That’s how we roll!)

   Moreover, the reality is that I am the only newspaper publisher and editor in the 86th House District who has worked in newsrooms in all three counties. In addition to working in Highland County, I have provided editorial support at the request of newspaper publishers in Clinton and Pike counties. In fact, I made my first newspaper endorsement when some of the

area candidates were still in elementary school — not that that means anything other than I’m getting older.

   My thought process about making an endorsement is that we should have something of value to say about the candidate endorsed, without being unduly

critical of the ones not endorsed. It is not something we take lightly, I assure you.

   My anecdotal recollections will never meet everyone’s standards. And that is a fair and just criticism.

   After last week’s column, I will say this. As of this writing, Libertarian candidate Jacob Dawson has been the only candidate – endorsed or not endorsed – who has acknowledged The Highland County Press for saying nice things about him. Given that we endorsed one of his opponents, Mr. Dawson showed a lot of class. I encouraged him to remain politically active

and I hope he does. Still, the fact is, we said nice things about most of the candidates, regardless of political party.

   On a side note, a few years ago, one of my former employers sent out a company e-mail which mandated only Republican endorsements on the state and

federal levels. Talk about worthless endorsements. Many editors simply stopped writing endorsements after that. Can’t say I blame them.

* * * 

   Enough about politics, already. Let’s talk chili. Being that it’s almost November and I really should be cooking indoors again, I fixed up a big ol’ pot of chili last Saturday morning. It was our first chili of the 2010 fall season. And it was seasoned more for a cold, late-winter day than for a warm, fall day.

   In addition to cooking chili, I also fixed bacon, biscuits and eggs (over easy) and cleaned the dishes before 9 a.m.

   But we’re talking chili.

   Chili can work on a man. It can really work on an old man. My son, Colin, who is a young man, likes chili. He also likes root beer. (His dad likes the other kind.) On Saturday, Colin combined chili and root beer. No good can come of that. And no good did.

   As much as I like chili, it’s become a Saturday-only thing for me. It takes me a minimum of 48 hours to “recover” from a chili day.

   Maybe it’s the cayenne pepper. Maybe it’s the Habanero sauce. Maybe it’s the combination of spices that I’d otherwise avoid, yet feel compelled to include in my chili – and foist on an unsuspecting public...

   Last Saturday, I was in a hurry so I took the easy way out. I used one of the few pre-packaged mixes that I like: Carroll Shelby’s Texas Chili Mix. If you’ve never tried it, it’s not bad at all. But you have  to resist the urge to add to the mix.

   Ol’ Carroll, who’s famous for chili and the Cobra Roadster, includes just the right amount of cayenne pepper. To put another half a knock or three into the pot isn’t necessary. (As all good Southern cooks know, a “half a knock” is about half as much pepper that comes out when you knock the shaker over.)

   On this particular Saturday, I added a half a knock of cayenne and then some. Another good reminder for the chili cooks out there is this: It takes time for chili spices to “activate,” shall we say.

   In other words, do not prematurely taste test your chili. Remember, Paul Masson will taste no wine before its time. The same holds true when making spicy chili.

   Did I mention that chili can work on a man?

   Chili is one of those cold-weather foods I really enjoy. Like beef stew or potato soup or a good bowl of vegetable soup. But unlike stews and soups, chili leaves a more distinct impression on the ol’ digestive system.

   I’ve been given a dozen or more recipes for homemade chili over the years, and I appreciate them all. By golly, I do. But not one has ever included a 10-pack of Rolaids – which consumes 47 times its weight in excess stomach acid – or a four-pack of Charmin or even a subscription to Reader’s Digest with any of the recipes.

   Until next week, gotta run…

   Rory Ryan is publisher and editor of The Highland County Press.

Well, last week’s column went over like a lead zeppelin (the airship, not the band).

   It seems, after all these years, I’m not qualified to offer a newspaper endorsement of a political candidate. Who knew?

   This week, I’ve received a few anonymous e-mails about last week’s column. Here’s an excerpt from one of them: “Without a proper board to vet these endorsements, you are abusing the power of your position to foist personal views upon an unsuspecting public.”

   That can’t be accurate, can it?

   First of all, in more than 1,000 newspaper columns and several hundred more editorials, I have never – not once – used the verb “foist.” I’m not

even sure what it means. J.D. Salinger liked the word “foist,” but I’ve never had a need for its usage.

   And as far as an “unsuspecting public” goes, those of you who have been kind enough to read my unorthodox ramblings for more than two decades have probably learned to expect anything and everything in my columns. Thus, our readers are anything but “unsuspecting.”

   I tried to send the following to one of the anonymous e-mailers, but his/her e-mail was, not surprisingly, bogus.

   What those may not know, and most likely do not care to know, last week’s HCP endorsements were based on majority opinions of newspaper professionals with a combined half a century of experience in this area. For the record, we also have a Board of Trustees, the majority of which is in agreement with the endorsements. (We don’t always agree among ourselves and, in fact, dissension is encouraged. That’s how we roll!)

   Moreover, the reality is that I am the only newspaper publisher and editor in the 86th House District who has worked in newsrooms in all three counties. In addition to working in Highland County, I have provided editorial support at the request of newspaper publishers in Clinton and Pike counties. In fact, I made my first newspaper endorsement when some of the

area candidates were still in elementary school — not that that means anything other than I’m getting older.

   My thought process about making an endorsement is that we should have something of value to say about the candidate endorsed, without being unduly

critical of the ones not endorsed. It is not something we take lightly, I assure you.

   My anecdotal recollections will never meet everyone’s standards. And that is a fair and just criticism.

   After last week’s column, I will say this. As of this writing, Libertarian candidate Jacob Dawson has been the only candidate – endorsed or not endorsed – who has acknowledged The Highland County Press for saying nice things about him. Given that we endorsed one of his opponents, Mr. Dawson showed a lot of class. I encouraged him to remain politically active

and I hope he does. Still, the fact is, we said nice things about most of the candidates, regardless of political party.

   On a side note, a few years ago, one of my former employers sent out a company e-mail which mandated only Republican endorsements on the state and

federal levels. Talk about worthless endorsements. Many editors simply stopped writing endorsements after that. Can’t say I blame them.

* * * 

   Enough about politics, already. Let’s talk chili. Being that it’s almost November and I really should be cooking indoors again, I fixed up a big ol’ pot of chili last Saturday morning. It was our first chili of the 2010 fall season. And it was seasoned more for a cold, late-winter day than for a warm, fall day.

   In addition to cooking chili, I also fixed bacon, biscuits and eggs (over easy) and cleaned the dishes before 9 a.m.

   But we’re talking chili.

   Chili can work on a man. It can really work on an old man. My son, Colin, who is a young man, likes chili. He also likes root beer. (His dad likes the other kind.) On Saturday, Colin combined chili and root beer. No good can come of that. And no good did.

   As much as I like chili, it’s become a Saturday-only thing for me. It takes me a minimum of 48 hours to “recover” from a chili day.

   Maybe it’s the cayenne pepper. Maybe it’s the Habanero sauce. Maybe it’s the combination of spices that I’d otherwise avoid, yet feel compelled to include in my chili – and foist on an unsuspecting public...

   Last Saturday, I was in a hurry so I took the easy way out. I used one of the few pre-packaged mixes that I like: Carroll Shelby’s Texas Chili Mix. If you’ve never tried it, it’s not bad at all. But you have  to resist the urge to add to the mix.

   Ol’ Carroll, who’s famous for chili and the Cobra Roadster, includes just the right amount of cayenne pepper. To put another half a knock or three into the pot isn’t necessary. (As all good Southern cooks know, a “half a knock” is about half as much pepper that comes out when you knock the shaker over.)

   On this particular Saturday, I added a half a knock of cayenne and then some. Another good reminder for the chili cooks out there is this: It takes time for chili spices to “activate,” shall we say.

   In other words, do not prematurely taste test your chili. Remember, Paul Masson will taste no wine before its time. The same holds true when making spicy chili.

   Did I mention that chili can work on a man?

   Chili is one of those cold-weather foods I really enjoy. Like beef stew or potato soup or a good bowl of vegetable soup. But unlike stews and soups, chili leaves a more distinct impression on the ol’ digestive system.

   I’ve been given a dozen or more recipes for homemade chili over the years, and I appreciate them all. By golly, I do. But not one has ever included a 10-pack of Rolaids – which consumes 47 times its weight in excess stomach acid – or a four-pack of Charmin or even a subscription to Reader’s Digest with any of the recipes.

   Until next week, gotta run…

   Rory Ryan is publisher and editor of The Highland County Press.