Archive for May, 2010

I was reading Carl Jung’s sort-of autobiography, Memories, Dreams, Reflections yesterday. I like it because it isn’t a typical autobiography—Jung abhorred the very idea of writing one.  It is exactly what the title states: a collection of memories, dreams, and reflections that went to the formation of the person Jung became.  He wanted to peal back the layers of himself to see where his Self came from.  There are many strange and memorable passages.

In yesterday’s memorable passage, he was discussing his teenage years and an elaborate fantasy he used to entertain himself with on walks to and from school, a kind of alternate reality where all of the Alsace was one giant lake:

There would be a hill of rock rising out of the lake, connected by a narrow isthmus to the mainland, cut through by a broad canal with a wooden bridge over it, leading to a gate flanked by towers and opening into a little medieval city built on the surrounding slopes.  On the rock stood a well-fortified castle with a tall keep, a watchtower.  This was my house.

He goes on to describe a rather neat and spare little tower, with small but comfortable rooms, weaponry, canons, men-at-arms, and a great library “where you could find everything worth knowing.”

The nerve center and raison d’être of this whole arrangement, he goes on to say, was the secret of the keep, which I alone knew….Inside the tower, extending from the battlements to the vaulted cellar, was a copper column of heavy wire cable as thick as a man’s arm, which ramified at the top into the finest branches, like the crown of a tree or—better still—like a taproot with all its tiny rootlets turned upside down and reaching into the air.  From the air they drew a certain inconceivable something which was conducted down the copper column into the cellar.  Here I had an equally inconceivable apparatus, a kind of laboratory in which I made gold out of the mysterious substance which the copper roots drew from the air….One was not supposed to look into it too closely, nor ask what kind of substance was extracted from the air….What the roots absorbed and transmitted to the copper trunk was a kind of spiritual essence which became visible down in the cellar as finished gold coins.  This was certainly no mere conjuring trick, but a venerable and vitally important secret of nature which had come to me I know not how and which I had to conceal not only from the council of elders but, in a sense, also from myself.

This reminds me of Yggdrasil, the Norse Tree of Life, which Jung possibly had rattling around in his Germanic subconscious, but I like his actualization of the concept. I couldn’t help thinking what a terrific idea this was, that perhaps I should “steal” it (with full and proper attribution, of course) and adapt it.  I’m not much of a high-fantasist, alas, and I’ve become somewhat disenchanted with steampunk, so I don’t really know what I am these days, except perhaps the crock at the end of the rainbow, sans the gold.

Jung goes on to say, This highly enjoyable occupation lasted for several months before I got sick of it.  Then I found the fantasy silly and ridiculous.

Ah, I thought.  Mid-novel ennui.  I know that well enough.  If any of you would like to “adapt” this idea yourselves, please remember to pay homage to Carl Jung’s imagination.

There are many images of Yggdrasil, but I like the one below best, done by one of the students at Emerson Waldorf School, Chapel Hill, NC.

It seems like I spent the whole day yesterday cooking.  I didn’t, but I did work for my food.  I got a late start to the market, about 2, but got some luscious short ribs.  As soon as I got home I had to start chopping veggies and garlic, dredging and browning ribs, sauteeing, then adding everything to the pot with the broth.   We had a couple of cups of homemade beef broth in the freezer, but I supplemented it with Swanson’s.  I ain’t proud.

Then I could rest up for an hour and a half while everything bubbled away (about 4:30). I cleaned up the worst of the kitchen mess, then went to sit out in the back with Min and read a little.  It was a gorgeous sunny day, as I said yesterday, the first we’d had in awhile.  Today’s another fine day.  I enjoyed sitting in the sun.  (And my apologies to those of you enduring a late in the season snowstorm.)

About a half hour before serving time I added some sliced shrooms to the pot, then got the wheat noodles on to boil.  If I do say so myself, the meal was worth all the work.  Just delicious.  Below’s the recipe if you’re interested.  I got it from allrecipes.com and modified a bit.  It wasn’t all that hard, just a lot of prep work up front, but no more than if you made this in a crock pot.  I also use more onions and garlic then is called for here because I’m a barbarian who likes to punch up the flavor, and I may have added more celery and carrots as well.  Okay, so maybe my wrist got a little heavy on the wine, too.  I also added the mushrooms in the last half hour of cooking because I like mushrooms in stuff like this, dammit.

Smothered Beef Short Ribs

  1. 1/2 cup olive oil
  2. 4 pounds beef short ribs
  3. salt and pepper to taste
  4. 1 cup all-purpose flour (I use wheat flour as it adds a really nice dimension to the flavor)
  5. 2 cups chopped onions
  6. 1 cup chopped celery
  7. 1 cup chopped carrots
  8. 2 tablespoons minced garlic
  9. 3 bay leaves
  10. 1 tablespoon dried thyme
  11. 1 cup red wine
  12. 8 cups beef stock
  13. 1/4 cup chopped parsley

Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.

In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.

Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

It’s the first sunshine we’ve had here at the coast for a few days, and most of the last week has been overcast and gloomy.  Summer hasn’t arrived yet, and spring is still trying to make up its mind.  Min kitty likes it when I hunker down at home and write, but I’m thinking I really should go out and soak up some Vitamin D.  Lethargy after a tough week at work and knowing I have a four day weekend has made me, well, lethargic.  So here I stay.

I do have to go out eventually to buy the ingredients for the dinner I’m cooking tonight: braised short ribs with red wine and veggies.  If I can find the short ribs.  Ralph’s had some lovely ones last weekend—but that was last weekend.  No telling what they’ll have today.

And so, I think I’ll stop whiffling and go . . .