Stirring It Up with Molly Ivins (10 page)

BOOK: Stirring It Up with Molly Ivins
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A working fireplace tucked into one corner of the living room warmed the room when the outside temperature dropped below forty degrees.

The cramped New York apartment–style kitchen angled off to the right of the entryway. A sharp right just before the kitchen took you past the dining table and down a short, narrow hall. Photographs of family and friends completely filled the wall. Opposite the wall was a bathroom with a spa-type tub. At the end of the hall was the guest room.

The kitchen, as noted earlier, was reminiscent of a truncated railway car—big enough to comfortably accommodate the simultaneous occupation of four, maybe five people as long as no one moved around too much. Okay, six, as long as two remained stationary at all times. A Jenn-Air cooktop, set into a well-ventilated alcove, begged for, and received, frequent use.

Molly eventually replaced the rectangular dining table that seated six—and would have seated eight or ten if she had ever found the extensions. To facilitate dinnertime conversation she commissioned woodworker Louis Fry to build a round table. Fry, noted for his handcrafted furniture, created a stunner. The table, six feet in diameter, was made from curly maple with an inlaid circle of rare African bubinga wood about eight inches inside the perimeter. She finally broke down and told me how much she paid for the table and chairs, but my pledge of secrecy survives her.

The eight matching chairs, whose seats consisted of latticed leather strips that covered overstuffed cushions, made for ridiculously comfortable seating. The end product encouraged many long, comfy post-dinner conversations.

Meals were taken under the watchful eye of John Henry Faulk, whose large framed photograph hung in the center of an alcove opposite the table.

Faulk, arguably Texas's finest folklorist and raconteur, fell victim to the witch-hunting demagoguery of Wisconsin senator Joseph McCarthy and the House Un-American Activities Committee. For anyone who thinks the foaming-at-the-mouth pronouncements of modern-day pundits are bizarre, it's worthwhile to revisit the senator's April 16, 1954, response to a criticism leveled by Edward R. Murrow.

In his rambling diatribe, McCarthy suggests an American government penetrated by communists at every level, but he stops short of accusing Murrow and his employer, CBS, of being communist sympathizers. The allegations were eventually proved to be without merit, but it was an ugly, divisive time, and if the word “venal” had a photographic depiction in the dictionary, McCarthy's face would be there.

The House Un-American Activities Committee and fellow traveler McCarthy wreaked havoc with many in the nation's creative community at the time—a whole battalion of artists, musicians, and writers who refused either to testify or to accuse others were cited for contempt of Congress. Some got off with fines and suspended sentences, while others went to prison—some for as long as a year. Once released, they were placed on what came to be known as a “blacklist,” which rendered them unable to find work. Reputations were destroyed. Some left the country, some wrote under pseudonyms, some killed themselves. Like broken Indian treaties and the internment of Japanese Americans during World War II, the HUAC witch hunts were not shining moments in America's history.

John Henry Faulk was one of those who fought back, ultimately winning a libel suit against AWARE, Inc., a red-baiting newsletter that had engaged in a cavalier campaign against scores of artists, labeling them as communists. His lawsuit ultimately brought the blacklist to an end—not, however, before his career was in tatters. His book
Fear on Trial
chronicles the unsettling experience.

By the time John Henry cleared his name, he was virtually penniless and one of Molly's true heroes. He died in 1990, but not before Molly promised him that in tribute to him she would champion free speech whenever and wherever she could. She made good on that promise, crisscrossing the country for years, from big cities to rural hamlets, often speaking to ACLU chapters for no fee beyond a warm place to sleep, a good meal, and the opportunity to talk progressive politics to those otherwise without access to fellow travelers.

Up to her death Molly kept a well-read copy of John Henry's book on a table between two comfy wingback chairs in her living room.

Progressives who lived through that era thought it was over and done with—until the socially conservative, Republican-dominated Texas State Board of Education successfully sought to rewrite history to soften McCarthy's image in its 2010 textbook revisions—and succeeded in the effort.

Don't be shocked: this is the same body that tried to remove Thomas Jefferson from the list of political philosophers who shaped world history. And don't blame Texas students if they are undereducated and ill-informed. They had help. As Molly was oft wont to say—you can't make this stuff up.

MOLLY'S HUNGARIAN PAPRIKA MUSHROOMS

 

From the 1996
Austin Hill Country Celebrity Cookbook
, edited by Sheila Liermann and Nancy Reid. In it Molly notes: “Paprika sprinkled on a dish as a garnish really doesn't do justice to the great flavor of paprika from Hungary. To get the full flavor of the spice, use several teaspoons and be sure to cook it a few minutes, just as curry powder needs to be cooked to develop its true flavor. Hungarian paprika is the world's finest. Paprika harvests are graded for quality like wine vintages—with good and better years! Sweet paprika really just means less hot.”

INGREDIENTS

1 tablespoon unsalted butter

2 tablespoons finely minced shallots or green onions

¾ pound mushrooms, rinsed, trimmed, stems on and sliced into quarters

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons finely chopped fresh marjoram or ½ teaspoon dried marjoram

2 teaspoons hot or sweet Hungarian paprika, or 1 teaspoon of each

¼ teaspoon all-purpose flour (don't be tempted to use more)

cup light sour cream, or crème fraíche

DIRECTIONS

In a large skillet, melt butter. Add shallots or onions and mushrooms and sauté over medium heat for 5 minutes, stirring occasionally, and then lower heat. In a small bowl, combine salt and pepper, marjoram, paprika, and flour, and mix together well. Stir paprika mixture into mushrooms and sauté for an additional 2 to 3 minutes to develop the flavor of the paprika. Just before serving, stir in the sour cream or crème fraîche and heat through. Do not boil. Serves 4.

CHEF PAUL'S LOAF

 

This is the original recipe from Louisiana food god Paul Prudhomme for my favorite birthday dinner. It is one of the few recipes Molly and I never tinkered with. It is what I hope meat loaf will taste like when I get to heaven, and I have to believe in heaven because in
Defending Your Life
, Meryl Streep got to eat as much as she wanted of anything she wanted. (If you ask ahead and say “please,” the butcher might grind the beef and pork together for you.) Reproduced with permission.

INGREDIENTS

4 tablespoons unsalted butter

¾ cup finely chopped onion

½ cup finely chopped celery

½ cup finely chopped green bell pepper

¼ cup finely chopped green onion

1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic
or
Chef Paul Prudhomme's Pork and Veal Magic
or
Magic Seasoning Salt

2 teaspoons minced garlic

1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce

1 tablespoon Worcestershire sauce

2 whole bay leaves

½ cup evaporated milk

½ cup ketchup

1½ pounds ground beef

½ pound ground pork

2 eggs, lightly beaten

1 cup very fine dry bread crumbs

DIRECTIONS

Melt butter in a 1-quart saucepan over medium heat. Add onion, celery, bell pepper, green onion, Magic seasoning blend, garlic, Magic Pepper Sauce, Worcestershire sauce, and bay leaves. Cook, stirring occasionally and scraping the bottom of the pan, until the mixture starts sticking excessively, about 6 minutes. Stir in milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow to cool at room temperature.

Preheat oven to 350°F.

Place beef and pork in a large mixing bowl. Add eggs, cooked vegetable mixture (remove bay leaves), and bread crumbs. Mix by hand, being careful not to overmix, since overmixing will release the protein in the meat and make it mushy. Blend no longer than necessary to distribute ingredients. Place mixture in an ungreased 13-inch-by-9-inch baking pan. Shape into a loaf about 12 by 6 by 1½ inches—it will not touch the sides of the pan—and bake uncovered for 25 minutes. Raise heat to 400°F and continue cooking until done, approximately 35 minutes. Serves 6. Copyright © 1995 by Paul Prudhomme.

MOLLY'S CAESAR SALAD

 

Because raw eggs are a component, prepare this just before serving and warn anyone who has a compromised immune system to seek an alternative dressing. Discard leftovers.

INGREDIENTS

1½ teaspoons coarsely ground black pepper

4 garlic cloves, forced through a press or minced

3 anchovies

1 tablespoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

1 teaspoon Worcestershire sauce

½ cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 egg yolks

2 heads Romaine lettuce, rinsed, dried, deribbed, and torn—not cut—into bite-size pieces

½ cup shredded Parmesan cheese

DIRECTIONS

In a bowl combine pepper, garlic, and anchovies, smooshing them into a paste. Whisk in mustard, lemon juice, Worcestershire sauce, olive oil, vinegar, and egg yolks. Immediately toss gently, gradually adding cheese. Serves 6 to 8.

BOOK: Stirring It Up with Molly Ivins
13.87Mb size Format: txt, pdf, ePub
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