Archive for January, 2009

Something better is in store

January 8, 2009

The word came today that I will be laid off from my part-time job as an editor for The Pueblo Chieftain beginning in two weeks. Managing Editor Steve Henson and I played phone tag for the better part of the day and when I finally reached him late in the afternoon I broke the ice: “Steve . . . Are you calling to lay me off?”

I’ve known and worked with Steve for the better part of 27 years, so I didn’t feel like I was being too flip. And I had a pretty good idea what was coming.

Steve explained the decision was purely financial — like most newspapers these days the Chieftain has been experiencing tough times — and had nothing to do with my job performance.

I originally went to work for the company back in the summer of 1981 as an intern reporter for the Pueblo Star-Journal. I went back to the University of Colorado that fall to finish my degree in journalism and returned to Pueblo the following spring to take a job on the Chieftain copy desk.

Over the years I’ve had a tempestuous history with the newspaper, quitting for two weeks in 1983, taking a three-month leave of absence in 1985, ascending to management as the regional editor in 1986, and starting the newspaper’s graphics design desk in 1987. I quit in 1988 over a flap with management, but was hired back in 1991, quitting again in 1997 — over yet another disagreement with a previous managing editor.

Between these stints at the Chieftain I managed to gain experience in other areas of journalism, including freelance writing, book and magazine publishing, technical editing, marketing and producing and managing web content. Ironically, some of these are skills the Chieftain will need to turn the tide of loss in the Internet era.

In 2004 I was hired back part-time and I’ve devoted a great deal of time and energy over the last four years to improving many of the stories that have appeared in the newspaper. It seems strange to have the newspaper quit me this time, but this sort of thing is happening at newspapers all over the country and I’m pretty certain this will be the last time I walk out the Chieftain’s doors.

The phone call left me with mixed emotions. There is the tendency to want to be angry on some level but I wasn’t really angry at all. I could be embarrassed, but then this isn’t about ability or work performance, and how could I have known 27 years ago that I was perhaps not making the best career choice?

I have decided to focus instead on a sense of newfound freedom. I can concentrate on freelance writing and editing, and build on my ranch caretaking business. Now I can spend evenings now doing something other than chasing typos, fixing syntax, checking facts in stories, writing headlines and “quickreads ” and waiting to edit late reports from boring meetings. Mostly I’ll miss the people I worked with.

This evening I pulled my son Harrison around the property on his sled. It was warm and windless, and I had a glimpse of how life will be now. My history has always been that when one door closes another one opens, and I’m confident something else — something better — is in store.

Hot food for cold times

January 4, 2009

At a recent neighborhood holiday party a happily married woman announced to my wife: “Mary, I’m running off with your husband.” Now, lest you get the idea the social life here in the Wet Mountains is more exciting than it really is, allow me to explain. She had just taken a taste of the carné adovada that I had made to brace us all against the cold of the coming winter.

I think I first tasted this dish at El Paragua restaurant in Española, New Mexico, just down the road from Chimayo. I immediately wanted to learn how to make this dish at home.

My version is a slight variation of the recipe found in the Santa Fe School of Cooking cookbook. Instead of pork butt I use pork steaks I get from Larga Vista Ranch. I brown them whole in an enameled casserole, then remove them from the heat and set them aside. As I proceed with the basic recipe, I also use lard to sauté the onions and like to add the spices (except the canela, or cinnamon) while doing this to bring out more flavor. When the whole mess goes into the Cuisinart, I use just half a teaspoon of canela. Sometimes if you use a whole teaspoon the dish becomes a bit too Fanta Se Foo Foo, and I’ve noticed some recipes call for none at all.

By the way, there is no substitute for the flavor of Chimayo Chile in this recipe.

Meanwhile, I cube up the pork steaks and add them back to the skillet to brown each piece on all sides. Then you can just pour the chile mixture over the meat, cover it and put it in the oven. This dish is best if you cook it a day ahead and allow it to set refrigerated before reheating.

And while we’re cooking, here’s a recipe for grain-free pancakes.

pancake1

Put two cups raw almonds into a Cuisinart. Grind until they form a flour. Add four or five eggs and mix with the Cuisinart. While it’s still going, add about a tablespoon heavy whipping cream, and you have a batter. Cook on medium-low heat as you would a regular pancake in butter or organic lard. This makes about a half-dozen fair-sized hotcakes.


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