(Banter) Advice to Graduates--Updated

ADVICE TO GRADUATES

Gary T. Czerwinski

Since it's graduation time again, I'm re-posting this .... with a few
updates and today from its original publication of 2004.

(Receiving graduation invitations was part of having taught public school for twenty years. To bring something unique, I began devising “Advice to Graduates” that I sometimes slipped into cards. I’ve added to it year after year. And I probably will continue to do so. Such is life and its lessons.)

We live in an age of technology that is shrinking the world. Ironically, it is alienating societies and individuals. Tribalism isn’t diminishing, it is growing. So be careful to what “tribe” you choose to belong. In your lifetime, many will appear and beckon. And that includes techy toys. Do you own them? Or do they own you? If you are "woke," who is asleep?

Learn to spend a day or two without any technology, without electricity. Make it a family affair. Learn how to cook over an outdoor fire. Learn how to communicate without an electrical devise. Learn how to imagine. How to improvise. How to communicate verbally. Why? Because, one day, it may just save your life.

And learn how to preserve food!

Talking about food . . .  Governments and corporations are slowly, but intentionally, poisoning us. Beware where you buy your food. What you eat. What you feed your children. Teach your family how and what to cook. Read labels and ingredients. Food is a celebration of our planet and our Creator. It should be Christmas every single meal. A gift . . . God's gift to us. Manna.

We live in the prescribed "age of information" where we just have to push a button to find out anything.  Well, be very careful. "Easy" is often pleasurable. Instead, seek the responsible. Seek the reasonable and the logical. Think for yourself. Never mind media sources nor their minions ...

With information, there is also mis-information. I am sorry to inform you, but you go into the world and the future having to do even more homework. That is correct. Even more, not less, homework. Do not take any "opinion" for granted. Your life may/will/does depend on doing your own research. America was built during "The Age of Reason." Test and question all evidence. Even if it does not follow the "science" of the time in which you live. Or the popular opinion.

Speaking of science ... Sorry, but there are few "experts." Most are wrong. Remember Covid. Remember government leaders. It is okay to leave behind your family. Noah did not take aboard humans . . . Just animals. Think about that!

Much of what we learn in school is how to function in a group--not how to function on our own. When you can function on your own, you can never be alienated. Instead, you will become a magnet to attract others. 

Never underestimate the power of one. One has changed the world. One idea. One action. One vote. One step. One by one. Jesus. Ghandi. Assange.

Be an example. Examples stand alone. That is why they are presented at the beginning of the page of exercises to be solved. As of right now, this very minute, I challenge you to pledge to be a problem solver. Pledge, to be a solution in your life. Pledge to improve your generation and your country. From relationships, to jobs, to marriage, to parenting. Do not be a problem in all that you endeavor. No one enjoys complication! Keep it simple.

Trust in the Universe. It is our last frontier. Learn from it. The greatest strides in civilization have come from looking up, not down. The Universe is limitless and undiscovered. There are no horizons in space. No ups. No downs. No sideways. No Left. No Right. Don’t be afraid to make your own horizons. Make your own directions. Make sure your mind is as open and as vast as space itself. Is Earth flat? You  tell me!

And, yes, we are not alone in the Universe. Get used to it.

Honor Nature, for we are losing it minute by minute. We live on a wonderful, incredible, transformational  planet! What have you done to make it better? To preserve its beauty? To guarantee its success? Your body is your mini-me planet. Health is a life-long process. Honor it with physical nourishment. Spiritual nourishment. Academic nourishment.

Don't be a slob. Your environment is a reflection of your brain. And personal hygiene and dress is a reflection of common sense. Even a cat cleans itself.

Hey! It is okay to be afraid. Fear is often the harbinger of growth. Don’t run away! It is better to be scared and to go forward then not to be scared and end up going nowhere. As Einstein said, “Adversity is opportunity in disguise.”

There is no such thing as “absolute truth.” The purpose of being human, the purpose of being educated, the purpose of being civilized, and the responsibility of living in a civilized and free culture is to question and to learn. Learn from everything. Take what is best from all ideologies, cultures, individuals, religions. To do so means your are always CONSTRUCTING your life, not just LIVING a life. Not to do so means others are living your life for you. And that has led to every major war in our time.

Right now, your entire world has been contained within your home or your school. Even your town. You have won sport awards. You have run the fastest. You have broken records. You have achieved the most A's and B's. How wonderful. But now that all changes ... and you transcend from the safe womb of buildings to the scary life of the real world. Build. Build. Build.

I'm sorry, but no one really cares who you are. I know that sounds cruel, but that is just how life works. If you have awards, don't forget them, Instead, help others to also achieve. 

So, maybe you aren't the most successful ... But now is your chance. During events such as this, we talk about future, future, future. Well, no future is endless. Right now, you all have incredible decades ahead of you to decide who you are. Never give up!

Success really is measured in “having,” “getting,” and “acquiring.” And, yes, money really can make you happy. That is why we work. But it is also measured in what you give to others. And the grace and manner with which you receive when given to. For those to whom much is given, much is expected in return--even if it is only a jar of soup gifted to a neighbor.

Start an emergency savings account today. Put change in a jar. Bank dollar bills in a can in the freezer. Put it out of reach but within easy access. Pay your own way ... Be independent. And God will add it all up for you. In fact, invest in God's money, gold and silver. Hang onto it.

Remember Emerson who said we always know when we are about to do something that is wrong. Listen to that inner voice. Cultivate and meditate in its silence. Intuition can and will save your life. It can prove you innocent.

There is no such thing as a good secret. The easiest way to destroy a relationship, family, business, government, even yourself, is through secrets. There are two sides to every story. In politics, there are six.

Guess what? It really does make a difference who is the President of the United States. Don't just cast a vote, cast an informed vote. And do the same for every level of government. Don't skip your local elections. They are often the most important.

Life isn’t easy. It’s not supposed to be. You don’t have a right to expect it to be. Treasure its challenges as difficult as they may be. Difficulties are often hidden clues that point the way to your destiny and identity. Suffering will cleanse your pride and strengthen your humility. Much of life is a fight. If you aren’t fighting and arguing,  maybe you are not living.

Speaking of life . . . Life is creation! So never stop creating. Draw. Paint. Plant. Sculpt. Bake. Read. Think. Write. Sing. Compose. Share. But, for heaven’s sake, make something from nothing! Don’t be someone who makes nothing from everything.

Volunteer! Praise and support those who do! Join in! 

From this moment forward, life becomes less and less about you. And remember this: marriage is less about love than it is about the other person. Anyone can fall in love. And most do. But only half can love their other half more than they do themselves. And if you have children, life is all about them, not you. Grow up!

Marriage is for life. Choose wisely. 

  

When all else fails, family is all we got! Keep those doors open. But, if you can’t, if you have to close them, don’t turn the key. Don’t lock them out. Just close the door and keep the key in your pocket.

Children are like credit cards. Easy to get, difficult to pay off. Both begin with temptation. If you can’t afford either, don’t apply!

Pray. Choose a god. Choose a deity. Choose a rock. Choose something. But spend several minutes before beginning each day with a prayer. Say thank-you. Your prayer should be a life-long quest. And, remember, unanswered prayers are often the ones that actually have been answered. Learn discernment.

The most important events in our life are often the ones over which we have no control. Be receptive to chance and luck. It will change your life. Our time and the Universe’s time are not in sync. What seems bad or evil on our time often has better consequences and revelations on the Universe’s time down the road. Be patient. Read the skies.

Never give up. Never ever stop believing that there is good in the world. Your journey in life is to be that goodness!

Most of all, be happy! The test of its fruition lies in its foundation of responsibility, respect, honesty, patience, knowledge, truth, spirit, beauty. These things actually grow and multiply.  They will help others to grow, too.

Their opposites: lying, cheating, greed, ignorance, jealousy, envy, pride . . . are all short-lived and ultimately lead to their failure and destruction. Vote accordingly!

Now here is your last assignment: Keep this list and YOU start adding to it!

--copyright 2024 Gary T. Czerwinski

Soubise

A soubise (sue-beez) is basically stewed onions that have been slow braised in a low oven with a bit of rice to bind it all together. At the end, a bit of cheese and cream is added. It's divine. And classic Julia Child. Is it a "side?" Is it a sauce? You decide. Here, I paired it with fresh asparagus. I've also used it on sandwiches. Paired with beef or lamb, you can't go wrong.

I really encourage you to try this one. As the onions bake, something magical happens. They sweeten and take on a whole new dimension. No, it's not a gratin. It's a bit sweeter, but with a deeper nuance.

The first time I made this, I used a mandolin to make really thin slices. I don't really recommend that route. As the soubise baked, the onions basically disappeared and melted away. The second time, I sliced them by hand. With a proper, sharp knife, it is quick going. The sharper the knife, the less tears you'll shed.

You will need a sturdy, small pot for baking. I don't recommend a baking dish. You want some depth for this dish. I used an 8-inch, cast iron, enameled Dutch oven.

Unlike Julia's recipe, I added one tablespoon of fresh minced thyme to the onions. Once, I subbed a good Parmesan for the required Gruyere. Both work equally well, but the latter will give a bit more gooey nuttiness. You may wish to mix in some chopped parsley at the end for a bit of color.

This keeps well for several days in the fridge. 

• 2 lbs. thin-sliced yellow onions (7-8 cups, but I recommend weighing them)
• 4 tablespoons unsalted butter
• 6 tablespoons Arborio rice
• 1 tablespoon fresh minced thyme leaves
• 1/4 - 1/2 cup fresh-grated Gruyere cheese
• 1/4 - 1/3 cup heavy cream
• salt and pepper to taste

Pre-heat oven to 300 F. degrees. Bring a small pot of salted water to the boil.

Melt butter in a large pan over medium heat and begin adding sliced onions and thyme. Cook just until they begin to go soft and are well-coated with the butter. Sprinkle with salt and pepper to taste. Remove from heat.

Add rice to the salted, boiling water  and cook for just five minutes or so. Drain into a sieve. Add the drained rice to the onion mixture and stir.

Pour mixture into a small Dutch oven or something similar. Cover tightly and bake for one hour, stirring once or twice during the process.

Remove from oven and add the lesser amounts of cheese and cream, adding more if you think it's needed.

If desired, stir in a bit of chopped parsley. This makes about four cups.

Pasta with Asparagus, Mushrooms, and Tomatoes

Even here in the South, it's been a long cold winter. So when the spell finally broke the other day and temperatures hit the 80-degree mark, my appetite suddenly changed. I wanted to eat spring. 

Green, plump stalks of fresh asparagus are now heralding the markets. In this simple pasta dish, it takes center stage with earthy mushrooms, sweet grape tomatoes and lots of garlic. Nothing complicated. A simple but satisfying dish, as welcome as spring.

Feel free to adjust the garlic quantities to taste. Here, I used plain button mushrooms for their plump earthiness. Since this is meatless, use mushrooms that have some "tooth" in them.

• 8 ounces fresh asparagus, trimmed of tough ends and then cut into thirds
• 8 ounces grape tomatoes, sliced in half
• 4 ounces mushrooms, roughly sliced
• 1/2 cup diced, sweet onion
• 1 tablespoon minced garlic
• 2 cloves garlic, peeled
• 1/4 - 1/2 cup chicken or vegetable stock
• Butter
• Olive oil
• 1/4 to 1/2 cup fresh-grated Parmesan cheese or similar
• Fresh lemon zest
• Fish sauce (optional)
• Corn starch (optional)
• 8 ounces spaghetti

Bring a pot of salted water to the boil. Add a few slices from one of the reserved, two garlic cloves to add some added flavor to the pasta. Add spaghetti and cook until done.

Meanwhile ...

In a medium pan, melt a nob of butter along with some olive oil. Add the chopped onion. Cook for several minutes then add the asparagus and mushrooms. Cook several minutes more. Add a bit of chicken stock and the chopped garlic. Last, add the tomatoes and allow the mixture to simmer a bit. If you have it, add a shake or two of fish sauce. If the mixture appears too dry, add a bit more stock and, if you want it a bit thicker, a teaspoon or two of corn starch mixed with some of the stock. 

Keep the vegetables on the large side when cutting.

Remove pan from heat.

Drain spaghetti. Add a good drizzle of olive oil and a few tablespoons of butter. Salt and pepper to taste. Using a micro plane, zest in some fresh garlic and lemon zest. Toss. Taste and re-season if necessary. Mix in cheese. 

Serve pasta on the side of a plate with vegetable mixture overlapping a bit. Drizzle with the sauce. 

Hello, spring!

Slurp!

Rack of Lamb with Herbs and Garlic

(Epicurious.com photo)

I once received a rack of lamb as a gift. How great was that? Below is how I prepared it. I suspect that the garlic-herb mixture would be good on any part of lamb. It is now pretty easy to buy a rack of lamb already "Frenched" for you sealed in a cryo-vac pakaged. "Frenched" means the bones or ribs have been scrapped to serve as a kind of "handle."

This recipe is from epicurious.com. I did not change one thing, it is that great!
For the Lamb:

• 2 (8-rib) Frenched racks of lamb, each about 1.5 lbs. trimmed of all but a thin layer of fat
• 1 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1 teaspoon vegetable oil

Herb Coating

• 3 large garlic cloves, minced
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons extra-virgin olive oil
• Instant-read thermometer

Preheat oven to 350 degrees.

Brown the lamb:

Heat a dry 12-inch heavy skillet (I use a cast-iron skillet) over high heat until hot, at least 2 minutes. 

Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches, if necessary, on all sides (not ends), about 10 minutes per batch. Have your hood range on and/or window open. Transfer racks to a small (13 x 9) roasting pan. 

Coat the Lamb:

Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. On middle oven rack, roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120ºF, 5-10 minutes more. Let stand, covered, 10 minutes. Cut each rack into 4 double chops.

Notes: It's important to finely mince the herbs. A rough chop will simply allow them to burn.