Author Archives: WSW

Johnny Rotten critiques Katy Perry. Really.

File this under, “Holy shite, what next?”

I just love the part when he calls her father a “skinhead priest.” Not that he isn’t right, but still, you’d really have to tack hard to crazy to be called a “nutter” by  Johnny Rotten — even a late model, dentally augmented, marginally less psychotic Johnny Rotten. Of course, at this point, it’s a miracle he can even string a sentence together, let alone follow anything as complex as a Katy Perry video. If you don’t believe me, take a look at what he got up to in ’78. Just in case you aren’t familiar with Mr. Rotten’s oeuvre, he’s the only who is one not, musically speaking, wailing on either an instrument or an audience member. Singing is what you might call it, but then again, maybe not.

October baseball: “Hey Jimmy, got a light?”

I love me some Boston Red Sox, but I must admit I just cannot get enough of the Detroit Tigers coaching staff. I mean, look at them.

World Series - Detroit Tigers v San Francisco Giants - Game 2

Yeah, yeah, yeah, calm down already. I know Jim Leyland’s the gen-u-INE article, a real old time baseball man. And I’d be lying if I said I’m not a tad concerned that his pitching staff is going to pants my Red Sox hitters while the Detroit line-up administers a collective swirlie to Lester and company; however, I feel I must point something out. The Detroit coaches, to a man, look like those guys you see sitting at the bar every afternoon down at the Blarney Rose knocking back Falstaffs and bumps, sucking on Lucky Strikes and mopping up plates of greasy corned beef and cabbage with wads of Wonderbread.  Not that there’s anything wrong with that.

Game 3 in the Motor City on Tuesday. In Lackey (and the bullpen) we trust. Go Sox!

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My Aching Ass: Découpage, bento boxes and Halloween in September

Ready to tie yourself to Martha’s whipping post?

Apparently fall is the time our pal Martha, fresh from a few restful weeks of torturing the locals for pleasure in Maine, really starts feeling ambitious and decides to crank up the domestic wheel of pain. Not content with flogging Louis Quatorze lawn parties and Gatsby-themed luncheons as the best way to throw a picnic, the evil one has recently shifted the MSL lifestyle dream-machine into overdrive. Her timing is, as ever, impeccable. Once fall is upon us, any reasonable adult can finally breathe free with the kids back at school, the house guests out of her hair and the in-laws safely stashed back in their golf community, at least until the Thanksgiving horror/torture begins. Unless, of course, you live in Martha world.

I don’t, but I like to peek through the keyhole from time to time, and in the past week or so I’ve had ample opportunity after receiving about a hundred emails from the Domestic Death Star nagging inviting me to do the following:

This is SO my life.

This is SO my life.

Start your Halloween preparations early, like now.
Madame Stewart suggests using September to get a jump on updating last year’s party-planning spreadsheet, start crafting spiders from pipe cleaners and hot glue and prepare the fifty-piece pumpkin carving and microsurgery tool set for this, the most festive holiday of the year.

And of course it’s never too early to begin planning your costume, because there is nothing pathetic about a sixty-year old woman in a French maid’s costume or a fright wig.

Now I don’t know about you, but I hate Halloween, and frankly I’d rather set myself on fire than spend a full month gearing up for it, unless by that you mean buying and consuming six dozen bags of “fun size” Snickers bars, Twizzlers and mini Dove Bars, but somehow I don’t think that’s what she has in mind.

Create savory lunch box meals your kids “will want to eat.” Now, of course these days the little slattern is away at college and in charge of her own meals, but I can say with certainty that never, in eighteen years of lunchbox slavery, did I encounter a situation in which a “bento box” featuring cold Asian noodle salad, or an avocado-cream cheese-cucumber-sprout sandwich on grainy bread, or cute little lettuce leaf cups filled with apple and chicken salad would have been greeted with anything but misery followed by pitiful efforts to trade.

0306_kids_applechickensalad_xlLet me tell you, nobody in the lunchroom is going to give up half a PB&J for anything that involves even the suggestion of a lettuce leaf. They might, however, tease your child unmercifully for the rest of her academic life on the basis of such a meal, so there’s that added incentive to provide it — as if you needed another reason to spend three hours every night preparing the next day’s lunch so that it could be thrown in the trash and your child could arrive home exhausted, bullied, and in the middle of a full-on low-blood-sugar meltdown. Parenting, the Martha way.

Learn the venerable art of découpage with Martha’s five part video tutorial after which you can run out and buy all fifty items in her new découpage product line. Yup, DECOUPAGE. Look!

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Those of you who have succeeded in repressing memories of sleep-away camp — where arts & crafts classes were the only alternative to swimming in a freezing lake, hiking fifty miles carrying a two-hundred pound pack or spending a sleepless night on the ground quivering in a stinky sleeping bag all the while freaking out about bugs, bats and snakes — will no doubt be pleased to revisit this wonderful crafting activity via Martha’s instructional videos.

In FIVE installments!

I mean really, what is there to say beyond, cut some pictures out, glue them on something then shellac the hell out of the whole mess? I’ll tell you what else, NOTHING, except maybe, “Here’s how to spend a hundred bucks and three days making a shitty old picture frame/lamp/piece of furniture look like a craft project you did at Camp Wankaweewee in 1979.”

Okay, that’s enough. I’m going out to get a pizza and a six-pack for lunch, then I’m going to toilet paper and egg that witch’s house but good. Happy freakin’ fall, Martha.

Virtuous vegetables the slattern’s way

Recipe: One-pan roasted veg (per “The Plan”)

Veg 2As I may have mentioned, I’m not one for complex, time-consuming, fiddly cooking. In fact, if I had my way, I’d never make another meal again. The bank balance being what it is, however, neither permanent-guest status nor live-in domestic help appear to be in my future, and as such the evening meal must be slapped on the table one way or another. Night after night after night.

Regular readers will recall that my dieting struggles are legendary, even in Hell, as they say. So what I try to do is leverage my aversion to all tasks culinary as a useful weight-loss strategy. Most days, Mr. Slattern arrives home to an exciting supper of grilled fish or chicken accompanied by a large salad, which, through the miracle of ready-washed greens, is as easy to prepare as it is to clean up. Fine. Of course when followed by half a cherry chocolate cheesecake and washed down with a bottle or two of white wine, even the most blameless of meals tends to lose its slimming properties. Still, labor has been saved and vegetables consumed, which counts for something.

veg manicure 2

Manicure intact. Family fed. Is anybody else thirsty?

Now, where was I? Oh yes, healthy meals, easy to fix. So the salad meal is great for summer; however, often, as the warm weather wanes, the body yearns for more substantial fare, and a cooked veg can be just the thing. Now I hate screwing around with vegetable prep, I won’t lie. The washing, peeling and chopping wreak havoc with my manicure, and you really do have to be careful when working with knives, which puts an unwelcome damper on the mid-afternoon cocktail hour. I have, however, partially solved this little dilemma by buying  butternut squash and broccoli already cut up. These I mix with a chopped onion, a red pepper and some garlic (all of which have to be prepped, but really it’s not that bad). Just drizzle the whole mess with olive oil, salt and pepper and a couple of pinches of dried oregano, fresh basil or herbes de Provence, pop the pan in a 400 degree oven for half an hour or so, et voila, Lyn Genet’s Italian vegetables as detailed in The Plan, the latest diet I have failed to follow, but which I am certain would have wondrously transformed both my life and my figure had I but been able to choke down flaxseed granola rather than Boston cream donuts at breakfast for more than a week.

Roasted and ready. All week long.

Roasted and ready. All week long.

So anywho, what I do is make enough of this stuff for about forty people and just reheat it in the ‘wave all week or throw it into rice or pasta. If you have higher culinary standards than me — and really, except for Sandra Lee, who doesn’t? — this may not work for you; however, for the sufficiently slatternly this system can really take the sting out of being a hausfrau and put the zing back into sundown…speaking of which, I believe the portable bar is calling my name.

Sportsmen, Guns and Money…and Votives

Behold the latest addition to the white-hot, uber-hip Downeast shopping scene. Who knew that outdoorsmen enjoyed swanking up their tents with the aroma of lavender and pumpkin spice? Or that they chased away that persistent campsite miasma of rancid Dinty Moore-induced gas, unwashed bodies and week-old Deet with the delicate fragrance of vanilla chai?

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Or perhaps by “scented candle” they mean this?

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Of course they do. What else makes sense?