Goodenough Gismo

  • Gismo39
    This is the classic children's book, Goodenough Gismo, by Richmond I. Kelsey, published in 1948. Nearly unavailable in libraries and the collector's market, it is posted here with love as an "orphan work" so that it may be seen and appreciated -- and perhaps even republished, as it deserves to be. After you read this book, it won't surprise you to learn that Richmond Irwin Kelsey (1905-1987) was an accomplished artist, or that as Dick Kelsey, he was one of the great Disney art directors, breaking your heart with "Pinocchio," "Dumbo," and "Bambi."



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Comments

Outis

the c*m of the gods

After a big build-up I've suddenly lost my appetite!

Ron

When the Gods cum pink...they might be having lingering doubts about their gender identity! But that's right, isn't it? They're God aren't they?

After years of training in an Italian kitchen I can tell if the pastas ready even if I'm stone blind drunk and can't stand up! Hell, even if I can't sit up, just waggle the noodle in front of me and I'll it's ok, just before I slurp it down!

amba

And Ron had to go add "waggle the noodle."

Outis

Well, you're the one that kept talking about "beating".

Incidentally, I'll have to see if I can find my infamous "Sorcerer's Apprentice" Freudian analysis from back in the day. It was a school paper that became somewhat notorious....

michael Reynolds

God damn this is a great blog.

reader_iam

Magnificent.

Charlie (Colorado)

Mariakakis's is still there? Cool! Just the deli part or do they still have a restaurant?

Maxwell James

Yes, superb. I had a sense of where it was going, early on, and yet I still read it with my heart in my throat.

Outis

Yeah, I choked up when I read the following:

The colloid (emulsion?) prevails.

Ron

Waggle the Noodle -- now there's a good name for a food blog!

Dave Schuler

I suspect that it's saveable in a way similar to the way you save hollandaise.

I'm going to have to try this sometime when my wife is out of town (she'd hate it).

amba

Michael: I knew I'd have you on food.

Outis: Damn, that was where I wept! (Gotta see your Freud/Disney paper. You were how old when you wrote this, again? Or was it part of your job application?

Dave: how do you save Hollandaise?

Charlie: Mariakakis is still there, but only the deli. No more restaurant. Sounds like John just found it too much of a hassle to run. Romanians congregate there, and all sorts of other homesick Balkan and Bosporan types.

Reader, Maxwell: I'll make you some, now that I know I can.

amba

By the way, I take it back about the Devil. These are the pagan gods, they already have the devil in them.

Danny

BRILLIANT, unbearably poignant post. Call "The New Yorker" at once!

And now I am literally salivating at the thought of taramosalata. I'm not sure I can wait until we head to Chicago in August to get some at my favorite Greektown restaurant there on Halsted.

amba

Damn, Danny, I'll be there in September. David's son is having his Bar Mitzvah the 20th, I think. Shall I wangle you an invitation?? Wouldn't be hard.

david

No wangle needed!

Outis

Amba, I was probably 19 or 20 when I wrote that paper. The professor liked it so much she asked me if she could use it in future classes to demonstrate what she was after.

And no, I did NOT use that in my application. But now that I don't work there any more (ahem) I can probably unleash it on an unsuspecting public. I'm going to see if I have a copy somewhere. If not I'll re-write it from scratch, as the idea is still crystal clear. (I could write a much better version of it these days anyhow. I might just do that anyway.)

amba

Danny: You hear that?!

Outis: does it have anything to do with the primal scene?

Outis

Of course. In fact I'm a little worried that the idea has been done elsewhere, although I don't know of it. But the idea is kind of obvious.

amba

I know what you mean. Whenever I have a really good idea, I have this sneaking feeling I stole it from somewhere and have forgotten where. It seems to have preexisted.

Ron

Waggle, wangle, wrangle... word of the day?

Webbles wobble but they don't fall down!

Ruth Anne

Oh there's no place like home for the hollandaise.

Ron

[sings]
for the hollandaise
you must beat eggs
at home!
[/sings]

Danny

I would love to attend Gabe's Bar Mitzvah--we'll see if I can swing it. But you'd have to be the taramosalata catererer!

While on this subject, have you ever heard the French wives' tale that if a woman is trying to beat oil into eggs while she has her period, they won't incorporate (is emulsify the right word?)? My French ex-wife believed this so strongly that I started to believe it myself, but that's absolutely crazy, right? Of course she "proved" it true time and again but there must have been another reason. I kept repeating to her, "how do the eggs know?"

amba

Eggs know eggs, maybe . . . ?

Sounds like a superstition to me. But who knows? Certainly your body chemistry and skin capacitance (?) is different at that time. But you don't exactly put your hands in the eggs, so . . . ? some change in energy field? local drop in barometric pressure?

More likely it's a reflection of how sensitive and cranky the process is, getting mixed up with the general superstition around women and their periods, souring milk, placing curses, etc.

Um, Danny . . . I don't think fish eggs are kosher . . . Carp, bottom feeder, you know . . . But I'll smuggle you some. Deal?

Peter Hoh

One of your best posts ever.

amba

Thank you, Peter.

Dave Schuler

If your hollandaise breaks you can save it by beating in a little cold water. My guess is that if you beat the ikre (cognate with Russian ikra, I presume) too much it heats it up a little. I'd try carefully beating in a little ice water. Worth a try.

Charlie (Colorado)

Oh there's no place like home for the hollandaise.

Oh my God.

(BTW, try adding a little bit of health-food-store lecithin; it's a lovely emulsifier.)

amba

At the mayo link in the post, it says lecithin is the ingredient in eggs that makes them emulsifiers.

Alison

I've fallen woefully behind in reading even my favorite blogs - but am so glad I just tuned in to read this one. It's exactly the type of post I've missed.

amba

Well, "small wonder," Alison! Literally!

I've missed you though. I've been over there and been kind of mystified and fascinated by the "twitter" notes. All these new technologies are going to wind up creating new art forms, rather haiku-like.

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