Feeds:
Posts
Comments

Book IV: The Morgesons by Elizabeth Stoddard, First Published in 1862, 253 Pages.

Finally onto a new book.  With my new job my reading time has diminished immensely.  I went from reading around 60 pages a day to ten.  Im taking a break from British literature for a stay in American literature.  American writing always gets a bad rep when compared to that of the English.  Even Americans condemn their own art form.  Shit where did most of the famous American writers come from anyway?  Take a guess, Britain.

Elizabeth Stoddard is considered one of the more intelligent female writers of her time, yet receives little accolade for her accomplishments and is often likened to a female Nathaniel Hawthorne.  The Morgesons is considered one of her best works.  I scored it at thrift shop for fifty cents ironically what the novel probably would have cost in hard cover back when it was initially published.  Im just starting this book now so we will see how it goes as always feel free to grab a copy and read it with me.

Summary of Book III: The Adventures of David Simple, Sarah Fielding
At first I found this book to be rather a bore with a some what simple plot, no pun intended, of an honest man in a dishonest world on a quest to find another honest good hearted companion to share his fortune with.  The book’s intention was to satirize the vileness of human behavior towards one another through the example of the main character, David Simple and his journey through life.

Although the book takes place in 18th century England most if not all the stereo types and the book’s end message hold true today.  It really proves the expression, one I am rather fond of that “no good deed goes unpunished”.  If you missed it I would highly recommend picking it up and giving it a read. Part one is slow, but part two completely makes up for it.

Book I: Adam Bede
BookII: Within the Hollow Crown
Book III: The Adventures of David Simple

This week Kooky Kyle strikes back getting a star on the board.  Got to be honest people its still a two way street between Kooky and Mauriello.  Now that we are myspace free there really is no reason not to play.  Kooky asked what I would rather surf, Sand sucking barrels or perfect lined up waves such as Trestles.

The answer my friend is that I will take both.  As a matter of fact I live on a wave, you may have heard of it, Sand Spit that offers both sand sucking barrels and rip able walls.  Also Rincon on Low tide will barrel like a motherfucker and also allow for plenty of performance.  El Capitan is a crazy heavy barrel that also offers high performance surfing.  I live within a 15 mile radius of all these waves.

There are waves like this all over the world.  J-Bay and Snapper Rocks offer great barrels and rip able sections.  If you give me the choice of Beach, Reef, or Point Break, I will always take the point break no contest.  On a beach break you may get a handful of days a year where every wave is perfect but 90% of the time your bobbing and weaving and fishing through close outs lucky to find a half dozen good ones at best.  Meanwhile at a point even the not so perfect waves are pretty damn killable.  As far as barreling reefs go I find them fun to visit but would get bored of just pulling in everyday.

Sand Spit doing its thing.

Snapper Rocks, barrel and performance.

El Capitan, Need I say anymore?

Grilled Chicken Breast in a Spinach Cheese Sauce
Over Pasta

 

Shown over Gemili Pasta.

 

This is an original Lisanti Italian creation.  I had been playing with the recipe in my head for some time and finally decided to give it a whirl.  To my surprise I created a rather enjoyable dish.  Just for your warning this one is a bit on the expensive side.
Total Cost: 16.75
Feeds 4 people

Ingredients:

  • Chicken Breasts – 4
  • Ricotta Cheese – 1lb
  • Heavy Cream – ½ pint
  • Milk – ½ cup
  • Spinach – 10 oz chopped
  • Salt – 2 tablespoons
  • Pepper – 1 ½ tablespoons
  • Mozzarella Cheese – 12 oz shredded
  • Parmesan Cheese – 8 oz shredded
  • Fresh Garlic – 1-2oz minced
  • Oregano – 2 tablespoons
  • Basil – 1 tablespoon
  • Olive Oil  – 1 tablespoon
  • Pasta – 1lb

Step 1: Grill the Chicken – First clean your chicken breasts of all excess fat.  Then throw it on the grill turn every few minutes till chicken is cooked.  It should probably take around 10-12 minutes.

Step 2: Make the sauce  – Combine Ricotta cheese 1lb, ½ pint of Heavy Cream, ½ cup of Milk, Salt, Pepper, Oregano, Basil, and Garlic.  I have 1 or 2 oz garlic listed but you can add as you see fit.  Im not a really big fan of garlic, I know it sounds absurd for an Italian, so I use just enough to get the flavor but not over power the taste of the other ingredients as I have seen done by others more times then not.  Bring to boil and stir in the Mozzarella Cheese and Parmesan Cheese.

Step 3: Prepare the Spinach – I personally use frozen spinach, but you can use fresh as well.  If you use fresh make sure to chop it up.  Boil your spinach with salt in the water for around 8 minutes.  Strain and ring out spinach of all excess water.  Should be rather dry when your finished with it.

Step 5: Make the pasta – Boil your pasta in an adequate size pot to allow it a fair amount of breathing space.  Add salt and Olive Oil to the water to prevent pasta from sticking and allow it to boil faster.  Boil for around ten minutes or till desired pasta quality.

Step 6: Put it all together – Mix Spinach into boiling sauce, stir for 2 minutes and then let stand for five minutes or so.  Cut chicken into small cubes.  Put the chicken over the pasta and top it all off with the sauce which should have a nice thick consistency.

Rincon Opener Revisited

I was not going to blog today minus the usual updates to Groovin’ High and Surf Log, but then I was fishing around the net at some of my usual haunts and came across some video and photo coverage of yesterdays session as written about in “There is Nothing Like Opening Day” blog.  Its on SantaBarbaraSurfer.com and they got one shot of me groveling, the third shot down from the top of the page and there is even a little video to show the conditions.

Great Moments in groveling. Like that wing span? Photo courtesy of SantaBarbaraSurfer.com

Last year we had already seen three solid NW swells by this time, but it was El Nino and as I’ve been told La Nina is not to be thought all that highly upon.  Technically Rincon broke a few weeks ago but it was only a minor wind swell.  Today on the other hand we saw the first true NW groundswell of the season, add unseasonable 100 degree weather and it was on.

I had to work from 6am to 2:30pm my only consolation knowing that Rincon would most likely be waiting for me when I got off.  I showed up around 4pm ready to shred.  The lot was pretty crowded forcing me to park in the top lot about half way in.  Normally when this is the case I just move on to another spot.  Not today, its opening day and anyone who is anyone at a surf spot must show their face for at least one wave on opening day. Besides I always get my waves at the Con’ anyway.

I get down to the point and it was far from what I had hoped only about chest with the occasionally plus set and about fifty guys spread amongst the entire point.  With a steadily dropping tide I figured it could only get better.  I was heading to the top as I usual do on such small size when a friend of mine talked me into surfing the cove claiming it was rather kelpy and over crowded up there.

Him and I have similar surfing styles and wave interests so I took his word for it and focused my session in the cove, by far the best section at Rincon anyway.  It was crowded but it turns out the majority were just donkeys getting in the way more then competing for waves.  The whole sess went down splendid.  I was still not sure if it could be truly considered opening day until I saw Tom Curren come screaming down the point on a fun looking right.  If Curren is out then you know its real Rincon.

It was getting near the end of my session and I was just looking for one more good one.  Of course whenever that is the case snagging said wave is nearly impossible.  I actually had three good ones that would have been more then amiable to quit on except for the fact that I was burned miserably by this kook ass chick on the first, and the next two I spent the entire wave on defense fighting off other potential drop ins during the best section of the wave.

Finally a set wave came my way, although I was a little deep.  I was sitting there watching to see if this lady deeper then myself was going to go.  Not surprising she opted out of it being a bit too late giving me the chance for it.  Im not going to lie I was super deep and very late on the take off.  I grabbed my rail for a Hail Mary elevator drop into a larrel (shitty barrel).  Somehow I made it out and as I was bottom turning to set up the next section of the wave I saw this guy drop in.

The surfer turned out to be none other then three time world champ Tom Curren.  There are a few people who I don’t get angry at burning me at Rincon, him being one.  When he saw I made it through the foamy larrel thing and was cruising he pointed down the line, pulled off the back of the wave and bowed his head to me.  I ended up getting four top to bottom backside hits on it, followed by three roundhouse rebounds to the beach.  Thank you Tom for the wave and the respect.

Here is some Ricon Highlights from last season.  Im so glad its winter again.

Nothing like a good backside assault at one of the worlds best right hand points.

What It All Amounted To.

A little over a week ago I wrote a rather discouraging blog to get out my agony and frustration from my new job entitled, Im F$%king Angry.  Im not going to give a synopsis here click the preceding link if you missed out one of my tantrum like rants.  It had been a long time coming.  I used to write blogs like that every week; as a matter of fact it had its own weekly segment and was called “Rants”.

Since then I did not bother to write a follow up to the whole situation sort of leaving everyone hanging on what became of my current employment station and the goings of my life in general.  Last I left things they were going less then desired.  Well as I predicted I was bounced from cook to the pizza position except instead of just pizzas it turns out Im responsible for roasts, rotisseries, sandwiches and sides at least three times a week.

Turns out the job is basically the same thing as a cook with the difference being you are responsible for your personal section meaning whatever happens its on my back.  On further thought of the job Im happier with it because now I wont be taking orders from like six other bosses leaving me in a “too many chiefs not enough Indians” scenario.   Truth be told I cant tell you how that position is going cause although it was bestowed upon me two weeks ago I have still yet to work it more then twice.

So far I have still been working as cook and getting a ton more proficient at it.  Even my boss who I thought hated me has come around and been encouraging my growth.  My skills with a knife have improved immensely allowing me to cut through 100 pounds of onions in just over 15 minutes.  I still need to shave like 5 minutes or so off that time but Im getting there.

At first I was bummed on the hours being 7am-3: 30pm but on further reckoning I will probably surf more being more apt to go surf sub par conditions in the afternoon to wash the stress of work away.  The experience I am getting here is invaluable.  I am basically getting paid to hone my skills in the kitchen.

Everything done here is in gigantic proportions so the amount of practice I get on one task per sitting is unprecedented.  For example this week On Sunday I cut around 50lbs of squash and zucchini julienne, then on Monday the same vegetables but diced.  I cut around 100lbs of onions every other day both julienne and chunked.  I blanched thirty pounds of carrots, grilled 150lbs of steaks, followed by another 150lbs of chicken, followed by 100lbs of carne asada all within an eight hour shift.

Its exhausting work but this is a field where one must go at painstaking lengths to pay their dues.  In short I decided to stick it out Westmont for better or worse although I think it is for the better.  I still plan on going to school for the spring semester here at City College to study to be a chef so I can expedite the original process addressed in The Apprenticeship blog.   Right now life is mostly hard work with very little play but as my dad once said to me “short term pain for long term pleasure”.

This what an onion cut julienne looks like. Now imagine doing 100 lbs worth!

Cooking White Rice

Or any non flavored rice for that matter.

Total Cost: less then a $1 a pound
Feeds 85% of the population of the world.

Yummy perfect rice!

We have had a few killer recipes on here so far and I hope any of you out there who have attempted to make them have had a tasty success.  If you have any questions on any of the recipes that are featured here on surfingruinedmylife.net feel free to ask me and I will help you as best I can.  This week I thought I would give a basic skill lesson on how to cook any type of plain unflavored rice such as white rice, brown rice, wild rice etc. ***Note that for brown or wild rice it will take about double the time to cook then white rice***

For years I was clueless on how to make good rice 100% of the time with out the help of a steamer or rice cooker.  When I was bumming around New Zealand I few years back I met this Japanese surfer, Jun, who besides being an all around good guy and surf buddy taught me how a fool proof method to cooking excellent rice in a pot on a stove top.  Since I call for rice in a bunch of my recipes I decided it about time to share this method with you.

Ingredient List:

  • Rice – 1 cup
  • Water

Step 1: Dolling Out Your Rice – Measure out 1 cup of rice, you can make as much rice as you want this method will work with any quantity. I am going to use one cup just for this demonstration.  Pour rice into a sauce pot that will allow the rice to sit no more then 1” to 2”s when equally spread out in the bottom of the pot.

Rice equally spread out.

Step 2: Washing the Rice – Fill pot with rice to the brim with cool water.  Swish your hand around inside the rice till water is cloudy.  Drain the water and repeat as many times necessary for the water to be relatively clear after swishing rice.  This will allow your rice to be less starchy and there will be no nasty film on top it either.

Washing rice; Cloudy water, pouring out cloudy water.

Step 3: Cooking the Rice: – Refill pot with water while sticking your index finger inside the pot resting just at the top of the rice.  The water level should be no higher then the first line of your index finger closest to the rice. Cover and put on burner set to a high flame till water begins to boil.  Reduce heat to low flame and let simmer for 10-12 minutes or until there is no more water and rice is all fluffed up.  Give it a taste if rice is a little hard add a tad more water and let it sit for another 5 minutes or so.  Fluff rice with a fork and serve.  For sticky rice use more water I would say to the middle of the two lines on your index finger.  Hope this helps with your rice making.

Measure out water level with index finger, note water is up to the nearest line to rice on finger.

Rice is great with any meal. Here I have it featured with a roasted Lamb chop, under Italian seasoned sautéed vegetables.

Last night I posted a blog regarding a video clip of me pussing out in Dane Reynolds latest Marine Layer Down Load.  This weeks Blast from the past is the actual blog from that session posted on 4/23/10.

I have in my now almost 3 decades of living in the lore of the surf experienced a wide range of waves at home and afar.  It was not hence this week that I was put in front of a wave I had absolutely no vocabulary for.  Mix in some serious size and power and a challenge of immense propensity arose.

For over a year now I have been enticed by the idea of a seemingly mystical and very exclusive wave located south of Santa Barbara on a highly secure naval base.  My photographer Dave has a pass, veritable “Golden Ticket” so to speak, being that his father is in the service.  Up until this time we had made several attempts none successful at getting this wave to work.  He had long dangled the idea of a wave most consider too heavy to surf in front of me since our affiliation, I was yet to experience such although had gotten inkling of such from prior recon and a brief clip of Dane Reynolds there (although at the time had not idea it was the same spot).  Most I have talked to about said spot claim it as one of the best waves in California.

On Monday (4-12) there was forecasted south activity to move in towards the end of the week, banking on this we had made plans to make another attempt at the base.  Conditions looked best for Thursday (4-15) and the stage was set, whether for a tragedy or a comedy still unknown.  Given the distance south from Santa Barbara we struck out early just before the sunrise and headed on the fifty mile trek south.  There is nothing worse then waking up at 4:30.

The way down felt like it took an eternity although less then an hour.  Both of us were rather apprehensive on what we were to discover.  We joked the entire way about getting skunked yet again, the base being the biggest lie in southern California, of Dane and his filmer being there and challenging us to a duel, anything to calm our nerves.  I brought two boards, my standard 5’10 J7 and this Simon Andersan 5’11 round tail I have been carting around since the fall of 08’, still a trusty soldier despite its age and being broken through the nose by a careless airline baggage handler.  The great boards of man are always seemingly ruined by the hands of the airlines, I believe almost every traveling surfer can attest to that little adage.

We get on the base undisputed by the guard and cruise up to the parking lot.  Already there are more cars there then we had ever seen, a very good sign.  Stepping out of the car the booming of breaking waves became prevalent and spray could be seen just making it above the sea wall (it stands a good 12 feet or so above sea level).  Dave got over the top of the wall first and let out a yelp with a huge grim across his face.  I climb up and all I could see was perfectly oil glass overhead bowls throwing out as wide as one can imagine with four guys on it and a crowd of body boarders charging some disgusting triple up practically breaking on the sea wall to the south.

Then a set came and it was solid eight to ten feet, sucking up to solid double overhead, I have not seen that much spit from a tube since my time at Pipe.  Needless to say I was back at the car, into my wetsuit and out in the lineup before you could drop a hat.  As I climbed down the seawall to beach level Dane’s videographer was on the beach tucked into the rocks.  I was about to paddle out to the middle peak to get my bearings but he cat called me to paddle to the main peak with Dane.

I jumped in and though it was between sets just ducking under the little one’s I could tell that this break had some serious force to it.  I get out there and I was completely dumfounded.  There were waves coming in from every direction, south, north, west, parallel to the beach.  On top of that there was side wash, back wash and contradicting currents between both the inside and the outside.  Basically there was a ton of mother fucking water moving around.

Dane was going ballistic doing no paddle take offs into deep below sea level pits finishing off with an array of eight-foot airs.   As for me I found myself absolutely at a loss on what to do with this crazy left bowl/wedge thing that was on set sucking up to solid double overhead.  Basically I kooked it shoulder hopping most, bailing through the back on sections I was not confident about and I even pulled back on three waves, one of which was one of the best waves of the session and in front of everyone in the lineup. Now immortalized thanks to Dane and the internet.

After that one Dane paddled up to me and told me to get my shit together and everyone else just had the dirtiest stink eye for me.  What can I say the place was gnarly and I had no idea how to surf it, not to mention where the waves were breaking was no more then knee deep.  I was tested and was beaten failing miserably.  Since that day I vowed to learn that wave and master it so that next time its on I can surf it to my full potential.  I still am far from mastering it feeling like a kook the most recent time I was there.

Funny thing is I went back there Saturday (4-17) and it was smaller around chest to head with the occasional bigger set and it still kicked my ass, although I did feel as though I was beginning to understand it more.  I guess it is finally time for a new surfing challenge to be brought about in my life.  Usually summer here is all about the grovel but I guess this year its going to be about the charge.  We only surfed and filmed there maybe a dozen times at best this summer and never saw it as good as this day was.

 

One of the bigger ones I caught that day.

A back in the spring I managed to finagle my way onto Point Mugu Naval base with my photog Dave.  It was the third or fourth attempt we made at getting the wave and this time we scored.  It was solid overhead, heavy, perfect conditions and a light crowd.  Upon checking it we saw that Dane Renyolds and his videographer were on it as well, Dane killing it as usual.  We had not seen the footage of it and wondered what ever had become of that session not being posted on his blog MarineLayerproductions.com.

All that wondering went out the window when he posted a free 30 minute video download with the finale of the video being that session and one of the last few clips is of course me pussing out of the wave of the day.  It’s at the end of the video at 30.45 on the video timer.  If you are new to my blog and missed the original blog from that faithful day I am going to repost it here in a day or so.

Here is Danes video, its like 32 minutes long, but after it downloads you can skip to 30.45 and witness my pulling back in all its splendor.  I should have went after seeing it I think I could have made it.

http://player.vimeo.com/video/15007394 This link will get you to the video for whatever reason Im retarded and could not get the embedded code to work.

Here is one from that day I did make.

All I can say is that if was macking.

All I can say is that it was macking.

Something Smells Fishy (UCB)

Looks like we are starting off this quarter’s UCB very similar to last with suggestions only coming in from Kooky and Mauriello. Both put up rather inappropriate topics but I guess that is not to unexpected now that this blog is free from Myspace and therefore completely unabated by any censorship what so ever.  I mean I guess things got pretty raunchy from time to time back on myspace, so who am I to cheat the public from what they want?

Mauriello suggested I write a blog about vaginas.  Now this is a topic I am by far no expert in, yet one I spend a great deal of my time in pursuit of.  This being the case I felt it warranted addressing.  The first time I saw one was back in 5th grade in a porno mag and really had no idea what I was looking at and was more grossed out then pleased.

It actually took me years to appreciate the full extent of the vagina and how contrasting each one is from the other.  I mean dicks look all the same.  You seen one you seen them all.  Sure some are bigger, some are fatter etc, but overall its all the same hardware.  But vaginas on the other hand are these mystical entities with many layers and in my opinion no two are alike.  I should have become a gynecologist this way I could have gotten paid to stare a vaginas all day, cause I could.  Then on second thought think of all the nasty ass diseased pussies I would come across.  The occupation would probably turn me off of them all together.

Good thing Im not a gynecologist and a cook instead.  The elasticity of a vagina blows my mind.  I mean the fact that a baby comes out of that thing is nuts and I have seen some porn where many a thing that should not have fit found its way in.  Orally I must admit I am somewhat challenged down there.  No matter my efforts I have never gotten a chick off from eating her out.  I may be skilled in many areas in the bedroom but in this one I fall totally short.  Its too bad too cause I find chowing box to be rather enjoyable.

Wow! Did I really just write that?  This blog has already gone way too far, thanks John.  As far as periods go I am not a fan.  When my girl friend has hers I might as well be having it too cause it’s a pain in my ass as well.  I cant really blame women for being the way they are that time of the month.  I mean if I bleed out of my dick uncontrollably for a week I would be pissed and aggravated too.

In all seriousness I find vaginas to be very beautiful and totally worth all the effort it takes to conquer one.  There is nothing more gratifying when you have a women quivering in your arms after a job well done.  If I offended anyone from this blog, I sincerely apologize.  Mauriello gets 1.5 points for scoring the first UCB blog of the quarter.

Here is a group of Viginas strolling around town

Its a Vagina Couch! I think Im going to have to buy this.

Here is some scientific mombojumble.