Javier Colon - The Truth

Knife skills......

This is a great recipe to work on your knife skills. If you've got the time and patience, try to cut all those 1/4" vegetables into very uniform cubes. The best way to do that - cut 1/4" slices, cut those into 1/4" sticks, cut those into 1/4" cubes. 

Chicken and Root Vegetable Soup

Serves 8

1.5 pounds chicken breast

3 cups potatoes

2 cups each parsnips, celery root, leeks

1.5 cups each carrot, onion

1 cup turnips

3 garlic cloves

3 tablespoons butter

6 sprigs fresh thyme (or 3/4 teaspoon dried)

1 fresh bay leaf (or 2 dried)

8 cups fresh chicken stock

3 tablespoons Sherry (optional)

1. Cut chicken into 1" cubes. Peel and cut all root vegetables to 1/4" cubes. Finely dice the leek.
2. Heat butter over medium heat. Add onion and garlic, cook until wilted. 
3. Add the chicken and combine with onions. 
4. Add all the remaining vegetables. Combine and cook 2 minutes to barely heat through. 
5. Add the stock, thyme, bay, Kosher salt and fresh ground pepper. Bring to a boil and simmer for 20 minutes. 
6. Taste for seasoning, and add more salt and pepper if needed. Add the Sherry and cook for 3 more minutes. 

Note: This recipe is simple, but it takes a long time to cut up the vegetables. Plan on one hour total time. 

Knife

Probably the single most important kitchen tool is a sharp chef's knife.  Most experts say that a good cook can survive with just a chef's knife and paring knife. I think that unless you have pretty small hands, just the chef's knife will do for 95% of prep cooking.

A sharp knife makes preparing vegetables, meats, herbs, fish - anything you cut - faster, easier and safer.

Notice carefully the adjective 'sharp' before knife. Even the most well constructed and expensive knives are worthless if they are not sharp. Professional chefs are almost maniacal about knife sharpness.

Before we go over the benefits of a sharp knife, let's make sure you know how and what to do to keep a knife sharp - there are two aspects to it.

1. Regular use of a steel or ceramic knife sharpener. This step is a 10 second task that should be undertaken  either every time you cook, or at least once a week if you don't cook that often.  Simply run each edge of your knife across the rod, holding it at about a 15 to 20 degree angle. This process is usually called 'honing' and serves to straighten out minor imperfections in the blade edge as the knife is used. These tools can be obtained for around $15-20. 
2. Annual professional sharpening. This is known as "restoring or recreating the edge". Eventually, even regular honing will not keep a knife sharp. For usually $10 or less, a professional knife sharper will restore your edge to razor sharp perfection. Check with a local hardware store or at  farmer's markets, which often  have a knife person around. 

You do not need an expensive electric sharpener. Many of these tools are ineffective, hard to use and sit idle even when you ought to be using them. The every day/every week task is easy, and that annual-ish resharpening breathes new life in your favorite knife.

You also don't need an expensive knife. The current wave of Santuko knives, designer ceramic bladed knives and so on.....all fine. But mostly this is the result of marketing, not some new breakthrough in cutting. A moderate quality knife, kept sharp, is far more important than a few hollow ridges or flashy ceramic colored knife.  

How Sharp is Sharp? 

Your knife should be SO sharp that a tiny slash with the tip of the blade can slice a fresh tomato, or rip through tough plastic packaging. Except for some of the toughest root vegetables - like turnips or rutabagas - a chef's knife will almost glide through. This makes cutting faster, easier, less tiring and even safer.

Yes safer.

A woman named Kathleen Finn wrote an account of her training at a Paris cooking school, titled The Sharper Your Knife the Less You Cry. Nice book. But the title holds an accurate phrase, in a way.

• You're less likely to cut yourself with a sharp knife, because it's less likely to slip off the skin of a vegetable or other item you're working on.
• Since the sharp knife cuts more easily, you'll require less force to cut things, which decreases the chance of an accidental cut.
• If you do happen to cut yourself, a cut from a sharp knife will hurt less and heal faster than a cut from a dull knife. Why is that? Because the rough edge of a dull knife creates a more ragged cut. Consider a scalpel, compared to a sharp steak knife compared to a dull everyday kitchen knife.

When I started cooking seriously after college, a very good knife was one of my first investments.  I bought a Portuguese knife from Alfred Zanger company, which unfortunately no longer import knives. However, I still use it regularly (and got it resharpened last month).

When the Zanger knife took an unplanned vacation in Wisconsin for a year (really, I travel with my knife and once forget it at my friend John's place), I purchased a very inexpensive and popular Swiss chef's knife from Victorinox.  Frankly, it is equally as good as the Zanger, which is equivalent to a $100+ German knife.

   

If you want to read more about my recommendations for important cooking tools, read this article: Kitchen Tools You Can't Live Without.

Soup

You can tell by the recent recipe choices that it's the dead of winter down here in Houston. Boy can it get chilly. You even need a light jacket some mornings. Brrrr.

Actually, it doesn't have to be below freezing to feel a chill. Damp, dank days in the 40's, especially with a drizzle, still make one long for a warm soup and fresh bread. So that's what I'm planning for tonight.

Chicken and Root Vegetable Soup

Serves 8

1.5 pounds chicken breast

3 cups potatoes

2 cups each parsnips, celery root, leeks

1.5 cups each carrot, onion

1 cup turnips

3 garlic cloves

3 tablespoons butter

6 sprigs fresh thyme (or 3/4 teaspoon dried)

1 fresh bay leaf (or 2 dried)

8 cups fresh chicken stock

3 tablespoons Sherry (optional)

1. Cut chicken into 1" cubes. Peel and cut all root vegetables to 1/4" cubes. Finely dice the leek.
2. Heat butter over medium heat. Add onion and garlic, cook until wilted. 
3. Add the chicken and combine with onions. 
4. Add all the remaining vegetables. Combine and cook 2 minutes to barely heat through. 
5. Add the stock, thyme, bay, Kosher salt and fresh ground pepper. Bring to a boil and simmer for 20 minutes. 
6. Taste for seasoning, and add more salt and pepper if needed. Add the Sherry and cook for 3 more minutes. 

Note: This recipe is simple, but it takes a long time to cut up the vegetables. Plan on one hour total time. 

Recipe for a new knife user

Decent knife,
Resharpen frequently with a steel, ceramic or other simple sharpending device.
Once a year, new edge.

The Sharper Your Knife The Less You Cry. Author, title 
enjoyable book,
True about cuts.....

Cut a lot of onion,
Cut a lot of vegetables

- Slice open a plastic bag - a light swash across the bag with the tip of a sharp knife will slice it open. A dull knife will hardly be able to cut open even a simple plastic bag.

Chili, Soup,

Side by side comparison

The Single Most Important Tool in Your Kitchen

Chef's knife and it has to be sharp.

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Content of 3rd 3dbb post.

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Jan 25 - 8:40.

want a MC RSS at 9:00.

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GAC Special Honorees

Golfers Against Cancer - 2010 Special Honorees - Gay and Rod Felts

GAC Video Clips

Golfers Against Cancer - 2010 Gala

Video clip of Dan Tyminski and ensemble performance of "I Am A Man of Constant Sorrow".

Technical Notes: Uploaded from H.264 encoding, Good Quality - 30.9 MB file size.
11/28/2010 - 1:56 pm
Run time: 3 min 39 sec

My Audition for Master Chef

Last weekend I auditioned for a cooking show called Master Chef. Tomorrow I return for an on-camera interview, because I passed the cooking portion of the audition. If all goes well.....I'M GOING TO HOLLYWOOD. Not actually. I don't know where they are filming.

I posted three articles about the auditions on my cooking blog.....check them out here.

New Blog, New Life

To any of the readers who randomly stumble into this blog, and you're almost all certainly my family members or Michael5000 readers, it's time for a little update.

About a year ago I found myself on the outside of the Fortune 200 company I worked for for 14+ years. Since then I've provided some support for a small company in Houston and restored some of my old programming skills. I've also been close to landing a couple CIO positions for small companies. Close, but not close enough.

As soon as the job change occurred, I thought about opening a restaurant. But with no actual restaurant experience and a horrible economy, that got back burnered.

I did however, begin a project in the food world. I say project because it's not going to be an income producing venture for a while, but may provide a foundation for a food-related career change.

In November I launched the Weekly Recipe Review newsletter. My message is geared to the everyday cook, who wishes they more time to cook, or feel that cooking is too time consuming, or simply want to improve their cooking skills. It's not high end stuff, but rather support to make everyday tastier and more reliable.

I've got about 500 subscribers, and continue to add more each week (in fact each day).

You can find my newsletters and the associated website at http://www.recipereview.biz/. On the home page you can sign up for the email version of the newsletter, which is free and published weekly.

I also put the weekly content onto a blog, so that it can be distributed via amazon to Kindle users. That blog is at http://www.beabettercook.blogspot.com/.

People have been really enjoying the newsletter, and I've got some nice changes and additions to the website that should be helpful to my readers. I hope you check it out and sign up for the newsletter.

Report from Houston - "It's snowing like a pig down here"

Well, you just never know. It snowed in Houston last night. Not just a little, but plenty. We had an inch in our NE suburb. There were 2" or more in other eastern areas. Of course, most of the area just saw flakes in the air for a little while. But we had some big-flake, wet-packing, snowman-rolling snow last night.






Key quotes:

"Put on a sweater and your Crocs and come outside - it's snowing. "
"Can you find the remote and turn on the fireplace?"
"The hot chocolate is too rich."





A story from the past - "It's snowing like a pig out there".

My freshman year in college was spent at the Honors College at Louisiana State University. How I got there from Chicago and why I turned down several Ivy League offers cannot be easily explained. Regardless, at winter break, one of my new good fraternity friends came to visit me in Chicago.

His name was Jim Marvin, but we knew him as Chaulkie. At the time and to this day I don't know how he got that nickname. He was born and raised in New Orleans and had never been north or seen snow. I remember he had a great love for Elton John (? - OK, whatever).

So Chaulkie came up to Chicago, and on the first night, made a dozen trips outside to scan the sky for snow. I explained that it doesn't snow all the time. In fact, even if snow is forecast, it didn't necessarily mean we'd for certain get snow.

But Chaulkie was persistent. He continued to diligently check for snow. Forlorn, he saw no snow on his first night in town. Nor his second. He was getting impatient. So, when on the third night the slightest flurry was seen, he came running into the house to report it. I dutifully went out to observe an occasional, miniscule flake.

Undeterred by the lack of magnitude, Chaulkie stayed outside, ever vigilant. I returned in to watch an old movie. About an hour later, Chaulk blew the door open, and breathlessly exclaimed, "Guff, Guff. It's snowing.......". He was at a loss for description. I took it that the flurries intensified a bit.

"Guff, Guff. It's snowing like a PIG out there.".

The phrase has liven in infamy ever since.

Chaulkie never could explain the pig reference. It's ironic, as a pig reference was totally out of character for him. He wasn't a bumpkin from the bayous. He was a New Orleans city kid. Pretty darn sophisticated.

Sadly, for me, the story doesn't end there. Seeing the light dusting of white powder on our black tarmac driveway, Chaulkie expected a soft, downy landing place for me as he tackled me to the pavement. Such behavior was typical male bonding. Kind of a fraternity boy gesture of endearment. Little did he yet know that it would have taken about half a foot or more or the white stuff to ensure a painless fall.

Nonetheless, Chualkie's excitement lives on. The phrase "snowing like a pig out there" is now well known to a couple dozen of my friends who have heard this story over the years, and as of last night, to my kids.

13 Degrees of Dorkness - or – Triskaidorkaphilia

My 13 Degrees of Dorkness
- or –
Triskaidorkaphilia
A Multidimensional Proof of Personal Dork Behavior
A dork resume, if you will

Dimension 1: This description, byitsownself.
Including use of the phrase "If you will".

Dimension 2: Dorkness in the Workplace
The technical people in my department consider me not technical enough. Too managerial. There are 500 of these people. Everyone else in my company consider me a techie. There are 49,500 of these people.

Dimension 3: Community Dorkness
I oversee the largest summer youth swim team in Houston. How did I get this volunteer job? I started by running the computer systems. Now I’m in charge. Bummer.

Dimension 4: More Community Dorkness
I’m on the board of a terrific charity started at my golf club, Golfers Against Cancer. We’ve raised $16 million dollars that has been donated directly to innovative cancer research. All volunteer. Virtually no expenses. It’s awesome. All the high rollers in my town and many across Houston and beyond participate. What is my role? Website, audio visual (at the 1000 person gala dinner), documentation, PowerPoint. Oh, a few insightful ideas that have been beneficial. Half my strategic plan has been implemented. Plenty of hard partying, networking, brainstorming, and arm-twisting for big donations. But deep down, I’m the computer guy.

Dimension 5: CrossDork
I live for the NYT crossword puzzle, shirking significant daily responsibilities in order to do the puzzle. Fortunately this takes well less then 10 minutes Monday to Thursday. Yet I only complete about 1 in 5 Saturday’s. Actually, closer to 1 in 10. I consider Rex Parker my personal savior and lord.

Dimension 5: Let your Dork Flag Fly
Finalist in the M5K Oregon flag redesign contest.

I mentioned my entry to the Oregon flag contest to a golf buddy, who spends a few weeks in Oregon every summer because his wife is from there. He asks how it went.

“Well, I think I won. Kind of. Anyway, my flag was submitted to the governor. I don’t think anything’s going to happen with it though”.

Months later, golf buddy asks “Whatever happened to that Oregon flag thing?”

Me: “Well, I don’t think the governor took it seriously. He might not even really have known about it”.

Golf Buddy: “What do you mean? Wasn’t it an official contest?”.

Me: “Well, it was more an internet blog thing. This guy who has a blog ran it.”

GB: “Oh, an internet thing.”

Nonetheless, now that the contest has gone mainstream, I expect to win Oregon and begin my career as the worlds foremost flag designer, splitting my time each year between summers in the villa in Tuscany and wintering in Palm Beach. Yes, I think it’s still the 1950’s.

Oh yeah. Consider that I mentioned the flag contest to a golf buddy. Serious dorkness. Don’t do this. Possibly a dimension of its own.

Dimension 6: The Heart of Dorkness
I have purposely withheld reading other blog entries for Dorkfest 2008 in order to ensure that my entry is unadulterated and uninfluenced by any other entry. No derivatives. No embellishments. No one-upmanship. My sense of sportsmanship is unrivalled and unrealistic, as demonstrated by the following diatribe. Due to this naiveté, I will be taken advantage of repeatedly in my lifetime.

Dimension 7: Perfect Preparation Makes for Perfect Dorkness
Morgan? Ha!. Let’s roll back the clock to May. The M5K Decathlon Afterparty.

Phineas’ comment on May 17, 2008: “Initial entry for Dorkfest 2008: I actually studied for the M5K Decathlon.”

Reply from M5K: @Phineas: “Second entry for Dorkfest 2008: You are already planning for Dorkfest 2008.”

I continue to study. For the M5K Decathlon 2009.

Dimension 8: Published Dorkness
I write articles for an adoption magazine that no one reads. I’m hoping they still publish it, though I’m not sure. And I’m a subscriber.

Dimension 9: Dork Reading Material – My Current or Recently Completed Reading List
A combination of topics so diverse as to be schizophrenic. Where are those pills, anyway? I frequently ask myself – why would I want to read THAT? And the answer is always the same. THAT is so cool.

I used to read a lot related to my profession, whatever that is. I recently learned that when I transferred to Houston a number of years ago, my new boss and a coworker entered my office while I was out of town and asked each other, “Do you think he really read all those books?”. The coworker (my boss last year), now admits, “Yes, he certainly did.”

• Pnin, Nabokov
• Lolita, Nabokov. Actually, The Annotated Lolita. I read all the annotations. Twice.
• God Is Not Great, How Religion Poisons Everytihng, Hitchens. Not original (see Betrand Russell), but interesting. Especially if you personally know (knew) more than 10 Catholic priests who are currently serving time.
• Silk Road Journeys, Colin Thubron. Highbrow travel writing. Serious. Grab-your- dictionary level highbrow writing. Poetic too. I wouldn’t believe me if I were reading this description. You really ought to check him out.
• Beyond the Great Wall, Colin Thubron
• Chances Are: Adventures in Probability. Kaplan and Kaplan. ‘Adventures’ was not the best word choice for the subtitle.
• The Match, The Day the Game of Golf Changed Forever, Frost. An entire book about a single golf match that took place in 1956. Got it in July. I’m reading it for a second time now.
  
• 5 books on poker. OK. I didn’t read them this year, but they’re still there next to the others on this list.
• Ulysses. Yes that one. Read it for the 11th time since 1983. How do I know this? Because I keep a log inside the front cover.
• Cloud Atlas, David Mitchell. Solid. Enjoyable. Cleverish.
• Rightful Resistance In Rural China (Cambridge Studies in Contentious Politics), O’Brien and Li. A sociology /political science textbook. Bought for my birthday off my amazon wishlist. This is not my field of study.
• Never Let me Go, Ishiguro
• Clasics of Western Thought: The Twentieth Century, Gochberg. Textbook from college. Twentieth century only 4/5’s over at the time. Cool to know now what happened next.
• The Mysterious Montague, A True Tale of Hollywood, Golf, and Armed Robbery, Montville. It is a true story.
• A Free Life, Ha Jin. Notice the China theme. Notice that once you make a name for yourself you can make a living writing most anything. Publishers. A mildly loyal following. Tenure. Got it made for life. Maybe not free, but made.
• The Return of the Player, Tolkin. OK – only read it because I kind of liked the movie The Player. OK. I liked Greta Scaachi a lot (who was in the NYT puzzle recently). REALLY liked the gag in the movie where Tim Robbins’ character ordered a different brand of bottled water by name, complex, long winded name, in every restaurant he entered. Never repeated a name. No waiter ever questioned his order. Classic.
• Bradbury Stories: 100 of his most Celebrated Tales.
  
• National Gallery of Art. With 315 Illustrations. It doesn’t help as much on the TMQ as you would think.
• The Alaska Reader: Voices from the North, Kremers and Hanley, eds.
• The Collected Stories, Amy Hempel
• Extreme Weather, A Guide and Record Book, Burt
• Pale Fire, Nabokov. Need Nabokov bookends on this list, seeing as how he’s the greatest writer of the latter 20th century and all.

All these books reside in, and have been read nearly in their entirety, in the water closet in my master bathroom.


Dimension 10: Dork Testimonials.
I have requested that several people write testimonials to my dorkness. None of them even remotely questioned the mission and purpose. They’ll be posted shortly. My wife and daughter squealed with glee upon being asked.

Dimension 11: Dork in the Kitchen
Despite the senseless diversity of the items described above, all I really care about is food and cooking. I write a blog that has received 2 comments lifetime. I obsess over the blog and it’s potential entries, dream of it’s popularity, envision it’s utility and purpose serving home cooks of all ilks, despite the dearth of posts and the neglect I shower upon it.

But really you ought to try the Fennel and Coriander crusted grilled tuna. And these cucumbers. And Albuquerque butter. And………….

Dimension 12: I Lied.
All I really care about is alcohol. I’m going to fix myself another Vodka Tonic. That would be an Absolut Kurrant and diet tonic, no lime.














Dimension 13: That’s Not All, Dorks The essence of my dorkness is diversity. I’ve specialized in diversity to the extant that I’m not a specialist in anything but. Pretty darn good in a few things. Maybe.

But shouldn’t one direct their talents in a manner that provides contributions to the chosen field? Shouldn’t one advance the cause? Isn’t it madness (dorkness) to obsessively commit oneself to so many disparate endeavors as to wreak identify confusion? Not among others, among me. All of the me’s.

But the dimensions described above are not all. Other things I do, with a modicum of proficiency, include the following. And in some cases, these are the things I’m spending time the majority of my time on.

• Classical Guitar playing
• Cabinet Making
• Children (making them and caring for them).
• Friendships.
• Exercise
• Music (thankfully you’ve been spared the musical diversity list).
• The Arts (outside the home).
• The anti-Arts – as in, watching crap TV. Though Iron Chef America is awesome.
• Sports – especially college football (go Hawkeyes), the Cubs, Bears, Olympics, Tour de France, and on and on.
• Golf. Oh yeah, I got this far without discussing THE MOST IMPORTANT ACTIVITY IN MY LIFE.

Enough is enough. As one twisted individual, I submit my dorkness to you.

Post Backlog

1. Evacuation from Hurricane Ike (or, How to have a hurricane party every day for a month).
2. Weekend in Austin with the Day Family
3. Wisconsin Boys Golf Weekend 2008
4. Our Family Vacation To Washington DC. It was a BLAST. Really.
5. Lolita Followup - don't wait for this post. Just read Nabokov. Anything. Now. He's unbelievable.
6. The History of the World As Told to a 10 year old boy Project

Since there are no readers of this blog, I hope an apology for laxness is not needed. If anyone (M5K) happens to stumble across this rare post, I'll promise that the Hurricane Evacuation story should prove enjoyable and is already partly composed.

Phin /Tom

360 Feedback and 360 Participation – Part 1

As I’ll reference briefly in my write up about Taos, I’ve been part of an exciting but demanding project at work known as a PLT - Performance Leadership Team. The project is being run in parallel with 3 other projects, all of which have similar dual objectives: substantial improvement in our department’s effectiveness, and personal leadership development.

The projects were chartered by the senior management team in our department, and are following a facilitated approach as laid out by a consulting partner. The partner firm has used this approach at our company over the past few years with tremendous results.

The specifics of the project are not relevant to my blog, but the personal development aspect and the techniques we’ve learned are what prompt me to jot down the following thoughts.

360 Participation

In the course of getting our project off the ground, our team of 10 people had specific planning tasks to perform in a 3 day workshop. Most of the “real work” was initiated with the following technique, which I’ve labeled “360 Participation”. This technique can be used to analyze or plan nearly anything.

• 5 to 15 minutes of individual analysis / idea generation, with each idea or comment written on to a post it note. Sometimes the notes were color coded for various purposes.

• As a group, each person supplies one post-it comment at a time to a facilitator, who collates them into groups of related items (on a flip chart, white board, window, etc.). Exact duplicate comments are often just passed forward en-masse.

• As each item is presented, it is explained, but not judged or discussed, along the lines of the traditional “brainstorming rules”.

• Work around the table / room collecting one comment per person until all comments are aired.

Once the groups of ideas /comment are assembled, the analysis phase begins. This might be selecting the top N ideas, prioritizing all ideas or mapping out interdependencies – at this point it’s based on the topic and intent of the exercise.

The value obtained by this technique is powerful for multiple reasons:

• Using written comments allows for more ideas, criticism and wild-ass fliers to be put forward without judgment

• Everyone’s voice is heard. A strong personality cannot dominate the discussion.

• No analysis is done until all comments are presented (classic brainstorming)

• Duplicate submissions of the same idea create a kind of built in voting / prioritization system (in most cases)

• The process is so simple it requires almost no explanation or preparation

• And also – it’s FAST.

• And it’s really (REALLY) effective

Right away I used this approach with one of my teams to analyze our first use of a new process - what went right, wrong, and so on. I can guarantee that the quality of the content produced was above and beyond what we normally produce in free form group discussions. Besides causing me to shut up, it brought the ideas out in an orderly fashion. We spent exactly 10 minutes to get comments written and organized, then spent 15 minute planning next steps. Very, very efficient, with much higher quality in our ideas.

I’ve since used it in other team settings, including in an executive level session related to hurricane response planning.

Summary - this is an interesting and effective technique that can be applied in many situations. All you need are a few sticky notes.

Sara Lee - my sister in law

We've spent the week in Chicago, owing to the sudden passing of my sister in law Sara. Sara was diagnosed with a non-specific neuro-endocrine cancer in March of this year. An initial attempt of chemo was ineffective, yet no one expected that she would succumb so quickly.

Last Saturday Margie flew up to Chicago to visit, but again, there was no expectation that Sara was close to the end. On Sunday night Margie reported that Sara looked quite good; yet she took a downward turn that night and only made it to Monday afternoon.

Sara was the lone in-law to the Lee family for many years, until Margie and I were married. Sara and I bonded quickly and reveled in our mutual roles as outside family observers. Given how passionately Sara took to her avocations, we were always close, especially in our shared love of cooking.

For someone close to die young and unexpectedly is a shock, and causes one to take stock of family, friends and self. The process and thoughts will continue to roll through our consciousness for some time, and there will surely be no adequate conclusions reached. The primary thing I have been considering is the dedication Sara showed for her children, and how well prepared they are to make their way in the world as adults (the youngest currently being in college). To follow her example and achieve a portion of her results would be an accomplishment for anyone.

And what was her example? While it was not likely an explicit plan, I think Sara's approach to securing her children in the world was to establish them in a safe and productive environment. Normally that would imply her household and that which was close at hand to her family. But the environment that Sara protected and improved was much larger. It was her community at large that she nurtured, clearly with the intent to providing a healthy and productive environment for her children. As she connected with the causes that struck her, she increased her involvement and leadership, to the point that she had integrated herself deeply into the community. She involved herself in the schools, strategic planning and village government.

In this manner, she taught her children about leadership and activism, by her own example and actions - a powerful method indeed.

Yesterday at her memorial service, the lines stretched outside the funeral home, into the parking lot and wound around rows of parked cars. The 100 seats planned for the formal service were inadequate and an impromptu move the church next door was enacted. By my estimation 250 people or more attended the fitting tribute to Sara.

Her obituary from the Chicago Tribune follows.

Sara Stassel Lee 1957 ~ 2008

Glen Ellyn trustee and civic leader

Volunteer was active in numerous village organizations

By Joan Giangrasse Kates | Special to the Tribune
May 29, 2008

Sara Stassel Lee, 50, whose passion and vision for Glen Ellyn led her on a civic path from school volunteer to village trustee, died Monday, May 26, in her home after a three-month battle with cancer.

"Sara's a great example of a mom who stayed at home to raise her children but still found ways to serve and become a very vital part of her community," said her husband, Peter "Chip" Lee.

Elected a Glen Ellyn trustee in 2005, Mrs. Lee previously was as a member of the Planning Commission and Comprehensive Plan Committee.

"Sara's passing is a tremendous loss to our community," said Curt Barrett, Glen Ellyn's acting village manager. "She was a wonderful, warm and vibrant woman who brought a wide mix of talents to her role as a civic leader. Her contributions were well-rounded and many and included schools, churches and recreational activities. She had a true love for our village and reveled in serving it in any way she could."

An Indiana native, Mrs. Lee was born and raised in La Porte and attended local schools.

She graduated in 1979 from Purdue University, where she majored in consumer and family services.

In 1980, Mrs. Lee married her husband, with whom she had three children.

The couple lived in Wheaton before moving to Glen Ellyn in 1995.

While raising her children, Mrs. Lee was a member of the St. Petronille School Parent Organization and the Glenbard High School District 87 Strategic Plan Committee, for which she was named Volunteer of the Year. She was a member of the Citizens Advisory Council for Glenbard South High School and the DuPage County Regional Office of Education's Advisory Board.

"She found time and energy to invest in our children's schools," her husband said. "Whether you agreed with her or not, she always did her homework and came prepared to any meeting she ever attended."

Mrs. Lee was a member of other civic groups, including Keeping Educational Excellence a Priority, the Community in the Park Committee and the Glen Ellyn Vision 2000 Youth Committee. She was a longtime member of the League of Women Voters and a volunteer voter registrar for DuPage County.

"So often, people figure out their interests, find their niche and then volunteer their time and energies accordingly," Barrett said. "With Sara, there were no limits to her contributions. She stepped up for just about everything."

Other survivors include two sons, Peter and Jonathan; a daughter, Jennifer; her mother, Lucille Stassel; and a brother, David.

A memorial visitation will be at noon Thursday in Williams-Kampp Funeral Home, 430 E. Roosevelt Rd., Wheaton, immediately followed by a 2 p.m. service at the funeral home.

Sportsmanship

Still woefully lax about blogging lately. But I just sent this note out to the 220 families on our local swim team, and would like to snag it for posterity by throwing it in to this post.



Greetings,

Sorry for a second message tonight. But I'd like to touch on the important subject of sportsmanship, which is especially relevant this week. Our meets each year with the Greentree and Sand Creek teams are always strongly contested. This strong spirit of competition is one of the great dimensions of participation in the summer swim program.

Please encourage your kids to live up to the challenge of great competition by also showing great sportsmanship at our meet this week - and for the entire season.

We all know that some of the fiercest competitors are also among the greatest sportsmen on and off the field of play. My background is golf, not swimming - so I point to Bobby Jones, Ben Hogan and Jack Nicklaus. These great athletes were known for significant achievements; accomplished through a relentless personal drive to achieve greatness and to dominate their opponents. Yet at the end of every competition - and it's worth repeating - every competition - they were gentlemen who respected the challenges presented by their opponents.

Will you indulge me in two stories from yesterday's meet that bear repeating? Thanks.

A young Wahoo swimmer was mouthing off a bit on the ready bench, taunting the Waves swimmers nearby. One of our Waves was trying to respond, but couldn't get much past "Oh yeah, well...., well....". A board member quietly spoke to the Waves swimmer and said "How about if we are more polite today than they are?". His eyes lit up and he nodded his head. In part, he seemed relieved that he didn't need to find a way to trash talk back to his opponent. When he started his race, he took off on a tear and from 4th seed in his heat, he won handily. The trash talker followed in the next heat, and not surprisingly, finished last.

Another exchange was between two girls from the Wahoos. One teammate looked to the other at the start of the race and quietly whispered "good luck". Her teammate was a little surprised, and asked her to repeat what she said, then understood. The first girl swam hard, but didn't finish ahead of her teammate. As she got out of the pool, she looked at me and said "I really wanted to beat her today, but at least I improved my time.".

Good sportsmanship already abounds at our meets. But in the heat of our strongest battles it is easy for kids, or even parents, to lose sight of this. So - talk to your kids about how awesome it is to face a challenge, try their hardest and then see what the results bring. But most importantly, share with them that how they behave during and after the battle is what will make them a great person.

Where are the blog updates?

Simple. In mid-February for the second year in a row, we had a significant re-organization in my department. As a result I picked up responsibility for managing our two data centers in Houston and Austin. This is in addition to the other teams I oversee, and no, there was not a substantial raise associated with the additional work. The beatings will continue until morale improves.

I've enjoyed the new work immensely, in part because it's an area of IT that I've not had much exposure to in the past, and also because there are some great opportunities for improvement in several areas. In fact, we're undertaking an ambitious program surrounding "green" activities related to power consumption and emissions, so there's an exciting new thread to weave into routine data center work (if only we could eliminate the sense of simply being on the latest bandwagon).

Another key factor keeping me from the enjoyment of blogging - and it is a pleasure to me - is the start up of the swim season. This is my first year as president of the FMKP Waves Swim Team, so there's quite a bit new on my plate. The team is doing well, with 246 kids enrolled during the first Saturday of registration.

Plans for this blog

Earlier this year I resolved to focus this blog on family-related updates - and not so much of a personal journal. However, not having a structured approach could allow it to fall into disrepair. So I plan a monthly update, centered mostly around family news, targeted at the Chicago, DC and Houston relatives and friends.

Plans for my other blog

My other blog, What Tom Cooked, has also suffered from the hectic activities in the past month and a half. However, I am firmly committed to that effort. The pattern I fell into was one or two updates per week, describing the more involved meals that I cooked either for Ms. Finn, the family or parties. This will continue.

There are two purposes behind that blog: to provide critical review of the recipes I choose to cook, and to serve as a searchable index of past recipes. I'm forever paging through old copies of Gourmet or some cookbook trying to find some dish that we remembered as a hit in prior years.

To the (few) readers of this blog and WTC:

• If you've linked to this blog, considered linking to the cooking blog - it's more applicable to a wide audience, and I'm far more passionate about it than this blog. .
  
• If you have enjoyed either blog - please leave more comments. I think folks new to blogs who have heard about my sites are not familiar with the comments feature.