
Selfie, JMN.
[Dear Mother,]
I’ve started a little writing project that I refer to as “Sketches” for now. I try to record or re-create things I hear and have heard from people at work. C** and N**, for example, are big talkers, and on the occasions I’ve ridden with one or the other for the day they have related various stories and anecdotes, or have expressed themselves on one topic or another. I enclose the three I’ve done, hoping you’re not offended by the scatological language or subject matter. Nothing has been invented by me, nor am I striving for any kind of embellishment. I’ll do it until my motivation peters out.
…
[Sketch]
KIM’S INDICTMENT
Kim, our receptionist, issued the most scathing indictment of an individual that I’ve heard for some time. The target was Jay L**, a tall, blonde IBM marketing rep who works the Victoria district.
Jay has a marketing degree from Pan American University, Edinburg, Texas. He’s a soon-to-be-not-eligible bachelor, his fiancée the daughter of a well-heeled Victoria family. He remarked to Kim that he would not normally have considered marrying a Victoria girl because such a girl could not be expected to fulfill his expectations as to culture and intelligence.
“He’s NOT wonderful,” Kim said.
KIM’S TORSO
Kim has an expressive upper body. When she talks, her shoulders go in several directions at once. The lower part of her body goes opposite.
I tried to imitate Kim today, but Nancy, the bookkeeper, said it just wasn’t convincing.
“I guess I don’t have the hormones,” I said.
Kim and Nancy giggled and acted scandalized.
“People’ve made fun of me all my life because I’m so expressive,” Kim said.
“You know what your problem is?” I said. “You’re effeminate.”
“What’s that mean?” Kim said.
“It means… it means you’re all woman,” I said.
“Well, I *thought* it had something to do with feminine,” Kim said.
[Correspondence, Copyright (c) 2018 James Mansfield Nichols. All rights reserved.]





![“We_re going to rock rock rock till the broad daylight.” [Photo by Michael Peto from The Guardian]](https://ethicaldative.com/wp-content/uploads/2018/09/e2809cwe_re-going-to-rock-rock-rock-till-the-broad-daylight-e2809d-photo-by-michael-peto-from-the-guardian.jpg?w=640)


What to Do With Your 2-Week Vacation!
French fries. It’s quarter-inch cut all the way. Credit Gentl and Hyers for The New York Times. Food stylist Maggie Ruggiero. Prop stylist Rebecca Bartoshesky.
Make french fries!
Below is a quick summary of the process. For details, go to the article: Gabrielle Hamilton, “Spoil Them a Little With Homemade French Fries,” NYTimes, 9-12-18)
01. Peel-cut 5-6 russet potatoes into .25-x-.25-inch fries.
02. Refrigerate overnight in cold, clean water.
03. Working quickly, remove fries from water, drain off as much water as you can without breaking the fries.
04. Discard the water, place fries in a large, wide, heavy-bottomed pot.
05. Cover with 2.5 quarts clean, cold water.
06. Add two tablespoons plus one teaspoon distilled white vinegar.
07. Bring to low boil for six minutes.
08. The fries should be cooked through but not falling apart.
09. Remove fries with slotted spoon or spider onto baking sheet fitted with paper-towel-lined rack.
10. Cool and dry the potatoes on the rack.
11. Heat 3 quarts canola oil in large Dutch oven with candy thermometer attached to side until gauge reads 395.
12. Working in 3 batches, cook fries for 1.5 minutes.
13. With slotted spoon or spider, remove fries and place on another baking sheet fitted with paper-towel-lined rack.
14. Cool the fries on the rack for one hour.
15. Gently place fries in large, plastic food-storage container, being careful not to break them.
16. Cover and freeze the fries overnight.
17. Cool, strain and reserve the canola oil.
18. The following day, reheat the reserved canola oil in the Dutch oven, candy thermometer attached to read 395 again.
19. Working in 3 batches, fry for about 4 minutes, agitating with slotted spoon or spider to ensure even cooking. In the process, adjust your fryer as needed to maintain 375 temperature, or a little lower, but not higher.
20. Remove fries into metal bowl lined with paper towels.
21. Season all over with kosher salt.
22. Serve at once.
[Copyright (c) 2018 James Mansfield Nichols. All rights reserved.]