A Culture & Lifestyle Blog from Taos/NM

  • San Francisco Confidential

    San Francisco Confidential

    by Stan Banos





    Burnt, spent and seeking redemption, I moved to San Francisco around the turn of the century.



    It always seemed such an exotic, faraway destination, and after visiting 10 years prior, I realized it was a place I could live after my tenure in NYC.

    It had a little bit, actually quite a lot of everything, and I wasn't getting any younger. A myriad of parks, large and small, great public transportation, decent food (can't beat New York), a thriving cultural scene and a bustling downtown.

    I've heard it said that San Francisco is a "boom or bust" kinda town, and twenty-five years later, ain't no question what faze we're in now...

    The once hustling, bustling downtown has been reduced to a literal ghost town; officially, one third of the buildings in the business district are vacant- I'd say much closer to two thirds.

    And now, they're only in use three of five days per week! All the supporting businesses have died alongside them, and half (if not more- no exaggeration) of the stores in the shopping district are visibly vacant.







    This whole descent into concentrated madness started with Covid.

    Tech is San Francisco's number one industry, and techies make their home, work and reality wherever they lay their laptop.

    Once they made home their official work base- there wasn't anything dragging them back.

    San Francisco has essentially had its very soul cored out, and as if all the aforementioned wasn't insane enough- it's still expensive as all hell!

    Rents, and the overall price of living are still sky high, and here's the rub- the further you remove yourself from downtown, the more you'd swear that nothing was amiss.

    The parks, the architecture, the NorCal ambience... it's all still there! I honestly don't know what to make of this Jekyll/Hyde personality- is it a won't admit defeat attitude to be admired, or a simple carry on, NIMBY denial of reality?

    Either way, this tale of two cities cannot persist indefinitely.


    photos by Stan Banos

    As for photographic resources, one of San Francisco's premier photographic institutions, Pier 24, has closed its doors for good as of the end of January. 

    Pier 24 was one of the preeminent venues to view, and contemplate, the work of some of photography's most prestigious image-makers.

    (Not since the legendary Light Gallery of New York have I ever witnessed a space so attuned to honoring the medium.)

    It was a large, cavernous cathedral, directly over the bay, each spacious room dedicated to a particular photographer befitting the specific theme.

    Entry was free, you only had to reserve in advance, and attendance was held to a minimum; often, it was as if you almost had the place to yourself.

    The city wanted to up their rent, and seeing the opportunity to ruin one of the few remaining high points in a rapidly deteriorating city- they jumped at the chance!

    Yes, agreements had been made, contracts signed, but hell- they repaired the damn pier for the city so the entire structure didn't fall into the sea, and then didn't charge the public a single dime! I'd say that's room for compromise.

    Meanwhile, other public art institutions are charging well over $20 a pop; surely something coulda, shoulda been worked out...

    That said, SFMOMA still has the occasional photography extravaganza; you have the Robert Koch and Fraenkel galleries at 49 Geary St. that regularly exhibit photography; the Bay Area Photographers Collective (BAPC); Green Apple Books has a fairly decent photobook section; and the Harvey Milk Photo Center has an avid selection of: workshops, lectures, exhibits, darkroom rentals and digital editing/printing resources.







    I don't know when San Francisco will turn around?

    Whether it will be gradual, over the ensuing decade, or if something novel and as of yet unforeseen will take hold and alight the town anew?

    Perhaps our new mayor will assist, rather than just pocket money, as has his predecessors?

    It would be nice if all the abandoned, office real estate downtown was converted to homes for the unhoused and working classes. But converting commercial space into housing is an expensive proposition; not eagerly embraced by the very nature of capitalism.

    San Francisco is too unique a city to die a forgotten and ignominious death, and the infrastructure is already there- just waiting.



    Like Manhattan, it is one of the very few urban areas in the United States not ruled by the automobile, with its own inherent architecture, culture and contributions.

    I'm not a native, but remain forever hopeful...


  • Secret Recipe: Spicy Stuffed Cabbage

    Secret Recipe: Spicy Stuffed Cabbage

    by Jonathan Blaustein




    I haven’t written much about Poland.

    (It’s true.)

    I teased the trip, and promised dashing travel stories, but in the end, it’s been a whole lot of nothing.

    Part of it was habit.

    Back in the day, in my 11 year column at A Photo Editor, I used to find it helpful to let the trips fade into memory before writing.

    The things you remember, the narrative thread, becomes clearer after the fact.

    Even if the details get hazy. (But we have photographs for that part.)

    This time, though, with the Poland trip, I had the odd feeling, (for a blogger,) of wanting to keep the best bits to myself. Having spent years over-sharing, (maybe,) the 2025-me might lean in the opposite direction.

    It feels like a project that should be my next book, (after 2020’s Extinction Party,) and I’ve been carefully cultivating the memories, and the photo edit, in case it becomes something more.

    Still, though, I’d be quite the miser if I gave you nothing.







    After my first full day in Krakow, (which is a beautiful, chill, manageable city,) I had dinner plans with Nestie, who is good friends with my buddy scott b. davis.

    She suggested a place not far from the main square, where we could get traditional Polish food.

    Just off the main square, Krakow, October 2024


    If Nestie reads this, she’ll discover I really disliked the pierogi she let me taste. (From her mounded plate of pierogi.)

    She was quite happy with them, so I guess they were made right, but I found the meat too rich.

    I ordered Polish stuffed cabbage, from which the Jewish version I grew up with is derived.

    The main difference?

    Poles use pork, which for Jews is not kosher.

    As I’m not observant, I ate the pork rolls, and they were way better than the pierogi, but definitely too fatty to finish.









    Needless to say, I ate a lot of pizza in Poland, and the hotel breakfast buffets were simply amazing, so that dinner was the last traditional Polish food for the week.

    Today, I’m giving my recipe for a New Mexican version of the Jewish stuffed cabbage my grandmother taught my mother. (My Dad’s mom, so it wasn’t a matrilineal transfer.)

    I also wanted to give a shout out to Stan Banos, a blogger who’s been reading my column forever, and has commented more times, (with intelligence,) than I can count.

    Now that Serge and Jessie have begun to write for Sunshine and Olly, we’re welcoming Stan in with a story about contemporary San Francisco, from an insider’s perspective.

    That’s later this week.

    Today, though, the recipe.









    Cooking this dish for 6 hours in the oven requires a bit of feel.

    I start it at 350, drop to 325 for intervals, and 300 for a chunk of it.

    So please know you’ll need some finesse, and also to re-season it during the cooking process.

    Thankfully, the prep is the only proper cooking part, and it goes quickly, if you have a plan.

    Ingredients:

    2 whole green cabbages
    3-4 lbs 85/15% ground beef
    2 cans diced tomatoes
    1 1/4 cup jasmine white rice
    Approx 3 cups raisins
    2 limes
    1 lemon
    1/3 c Orange Juice
    1/2 t cinnamon
    1/3 c brown sugar
    3 T New Mexico red chile powder
    1/4 of a jalapeño pepper, chopped
    Approx 4 T salt
    Approx 2 T fresh ground black pepper




    Set a large pot of water to boil, and add a T of salt.

    Then, wash the cabbage, core them carefully with a sharp knife, then wash them again.

    When the water is boiling, blanch the cabbages by holding them under the water, with tongs, for about two minutes.

    The outer layers should start to look pliant, and a bit cooked.


    In a separate bowl, mix together the ground beef, cinnamon, about 2 T of salt, a cup of raisins, a bunch of black pepper, the white rice, and half of the red chile.

    For the sauce, in a different bowl, it’s the two cans of tomatoes, (with 1/4 can of water for each, to get all the flavor out,) minced jalapeño, the rest of the red chile, the rest of the brown sugar, the remaining salt, most of the fruit juices, and more cinnamon and raisins.


    The sauce, with chile, sugar, cinnamon, raisins, salt, and fruit juices.



    As I said at the outset, it will take about 6 hours to cook, in an oven that starts at 350.

    The goal is to use the acid, sweet, and heat to balance out the richness of the beef.

    (The cabbage becomes an earthy, melty, rich, wonderful contrast.)

    Taste it over time, and add some more fruit juice, sugar, black pepper, salt, red chile, and brown sugar as needed.

    Serve with white rice, and you will eat like royalty.

    For the record, Mom says Grandma would turn over in her grave, knowing what I did to her recipe.

    And Mom’s allergic to chile, so this recipe would likely kill her.

    Consider yourself warned.

    Ready to eat, with white rice.

  • A New Yorker in Tucson

    A New Yorker in Tucson

    by Serge J-F. Levy



    I grew up in New York City in the 70’s and 80’s.



    I share that to invoke memories of a gritty, edgy city in which adolescent boys developed tough exteriors to manage tenuous interiors.

    Yoga, referred to as “yogurt” by my skeptical friends, was firmly seated in the realm of esoteric arts. So were coconut water, kale chips, Birkenstocks, drum circles, and rice cakes sprayed with Bragg Liquid Aminos.

    (We were young boys posturing in front of fragile egos.)

    Through my teenage years, I grew a two-headed personality that combined a sweet gruffness with a hardened openness.

    Think of a kid wearing ripped jeans and a Minor Threat t-shirt sitting on a stoop, drinking a 40 of Olde English, gnawing on a pack of tofu-jerky dusted in nutritional yeast… while smoking a Marlboro Red.

    Think of the armor boys inherit and are expected to grow; the curse of having feelings that were too dangerous to express in societies that valorize traditional visions of masculinity.

    Think of how steeling oneself against the corrosive forces of emotion could be a vital tool for survival.







    Flash forward 35 years, (including 13 under the smelting Sonoran Desert sun,) and some of that armor has sloughed off.

    Last week, I opened an email blast about a “sound bath” recitation at the Tucson Museum of Art. The ailing part of me immediately jumped at the opportunity: I had visions of vertebrae gliding into alignment, my heart resting from its persistent grief, and my future partner materializing from the vibrational ether.


    Image courtesy of TucsonTopia.com

    When I arrived at 6:04, the event’s leader was already inverting an impressive rainstick, while incanting vocal coaching, to lure people down from the high-wire of their urban lives. Her movements were gyroscopic: arms, hips and rainstick swirled in combination with her soothing, séance-like spells.

    Admittedly, my mystical meter was pinging pretty hard.

    Then the bath started.






    I should mention this all took place in one of the Museum’s off-shoot galleries. The low-ceilinged room was lined with exquisite, semi-abstract paintings, and one Calder-like mobile.

    I felt protective of the pieces: people casually leaned up against walls within inches of artwork drawn from the canon (or canon adjacent). I pondered whether the vibes would shake the paintings’ pigments loose?

    At one point, I thought I saw the mobile dance.

    There were four crystal singing bowls arranged on a folding table adorned with an assortment of raptor feathers and unfinished gem stones (aka rocks). The scene was designed to be spiritual, but shared no harmony with the company it kept: perhaps 17th Century Tantric paintings, some Chagalls, an Andy Goldsworthy construction, or the works of Agnes Martin would have forged deeper resonance.

    Image courtesy of Southwest Contemporary, Joshua Ware and the Harwood Museum of Art
    
    Or maybe the art didn’t appreciate having the singing bowls in its space?
    
    (It’s hard to know the answer to these questions.)
    
    As to the performance, there was a disconnect between the subtle presence of the practitioner’s small stature, and the magnitude of the reverberations that emanated. 
    
    The sound was disorienting and dis-equilibrating. 
    
    It reminded me of the WaWaWa sensation from the wrong combination of open windows in a speeding car. 
    
    But I like being thrown off-kilter, in controlled circumstances. 
    
    
    
    
    
    
    
    A scan of the room yielded a cross section of Tucson: two middle-aged women locked and loaded with yoga mats and blankets. 
    
    They took a supine position in a corner, beneath some glass-framed paintings. It appeared they were down for the count and fully transported.
    
    I noticed an assortment of messages too: A Ben’s Bells “Be-Kind” t-shirt, another that advocated “cultivating compassion.” 
    
    After scanning the regional attire, I was glad I left my Metallica “Metal Up Your Ass” shirt at home and went with the pima cotton, moss-green, waffle-knit henley. 
    
    Many of the men had long hair--some in pony tails, others gathered in buns: these are notable observation for someone without any. 
    
    At one point, I turned around and caught a levitating octogenarian out of the corner of my eye. 
    
    (It appeared the sound bath was working for him.) 
    
    Upon closer inspection, the folding canvas stool beneath him was just small enough that his legs covered its structure. 
    
    There were a lot of heavy hearts, strained brows, and high shoulders. 
    
    I counted myself among those many.   
    
    
    
    
    
    
    
    
    A sound bath is a process for me. 
    
    It’s about relinquishing, inviting and allowing. 
    
    In this case, it was about witnessing my unconscious resistance to healing and growth. 
    
    I wanted to welcome everything in. 
    
    Yet I was aware boundaries were there. 
    
    My internal conflict with new-age modalities, (and the emotional spectrum they tap into,) in turn became a barrier to receiving what buoyed so many in that room.  
    
    To the untrained ear, singing bowls can sound like an hour of looping, droning tones. 
    
    To my ear, the greatest practitioners can guide unpredictable adventures into the past, deep into the psyche and far from where I sit. 
    
    I didn’t go that far or deep in this experience. 
    
    (And my chakras remained out of balance.) 
    
    I left sometime midstream… before the Tarot readings.
    
    Then I went home to a bowl of tofu, brown rice and a side of broccoli... glazed in Bragg Liquid Aminos.
    
    
    “Tucson, AZ. 2025.”

  • Be Water

    Be Water

    by Jonathan Blaustein



    "Be Water."

    Two words.

    So powerful.




    They were uttered by Bruce Lee; still the most famous martial artist in the world, more than 50 years after he died.
    Image courtesy of ESPN

    They’re hard words to wrap your mind around, because they represent simplicity dotted with unlimited profundity.

    Water is fluid.
    It always finds a way.

    Water is as gentle as a soft, summer ocean breeze, yet summons the power of a Tsunami at will.

    An unstoppable force with the calm, Zen power of the infinite.


    Who hasn’t stared at a horizon-line, lost in wonder?

    Pacific Ocean, looking West, July 2024

    Water is also tumultuous. 

    (Surfing is a hard freaking sport.)

    To be malleable, flexible, strong, determined, but also soft and patient?

    A very hard skill-set to develop.






    I’m trying to Be Water.

    And I’ve inadvertently modeled my life after Bruce Lee. (Minus the global fame and insane good looks.)

    Completely by happenstance, the small Wing Chun Kung Fu program I stumbled upon in 2013, here in Taos, came from the Hawkins Cheung lineage.

    Hawkins is mentioned at the beginning of “Be Water,” the excellent 2020 ESPN documentary, because he was Bruce Lee’s training partner and best friend, growing up in Hong Kong.
    Courtesy of ESPN

    Hawkins brought his Kung Fu to LA in the 70’s, and taught a bunch of roughnecks, including Phil Romero, who brought it to New Mexico. 
    Hawkins Cheung. Image courtesy of Chinese Martial Studies.com
    Hawkins stuck to Wing Chun, but Bruce Lee evolved beyond the limits of his Kung Fu.

    Because traditional styles restrain how a body can move.

    How a person can fight.

    They remove autonomy, and Bruce didn’t like that.

    He rebelled, and evolved, eventually settling on Jeet Kune Do, which he invented with Dan Inosanto.

    It’s more-or-less a precursor to modern MMA, including explosive movements from many arts.






    I never planned to evolve beyond Wing Chun, but my former mentor and training partner, Dave Duran, asked me to do some Western Boxing one day, to expand our exercises.
    Dave in Kit Carson Park, 2021

    He was the lead bouncer at the Alley Cantina, a rough bar on Taos Plaza, and had gotten hit in the head by a boxer during a skirmish.

    (Which he quickly won. Dave was a beast.)

    As much as he preferred to stick to the Wing Chun script, he also understood reality.

    Limiting movement, and ideas, limiting creative flow, doesn’t work.

    Water always finds a way.






    When Dave died of Covid in 2022, I inherited his martial arts belongings, including a library.

    There was a Jeet Kune Do book, by one of Dan Inosanto’s senior students: Paul Vunak.

    I loved what he wrote.

    It made sense to me, and was a model for how I’d trained with Dave. For how I’d like to train going forward.

    I googled Paul Vunak, and his program at the time, Progressive Fighting Systems.

    Contemporary Jeet Kune Do. (Which includes full grappling arts.)

    There was a Senior Instructor listed in Northern New Mexico: Lawrence Garcia.

    I looked him up.






    Now my Sifu, Lawrence Garcia is the second most dangerous man in New Mexico.

    (After Jon Jones.)
    Sifu Lawrence with UFC GOAT Jon Jones, January 2025

    Sifu has trained since childhood, and is also a black belt in Japanese, Korean, and Brazilian martial arts.

    He’s an expert with knifes, swords, bow & arrows and firearms, in addition to less-well-known Japanese weapons like the Tonfa.

    His day job, (outside of his private martial arts program,) is working for the security team at the Los Alamos National Labs.

    Protecting America’s OG nuclear facility.

    This is the guy who teaches me.







    Last Friday, Sifu promoted me from Apprentice to Phase One instructor.
    Friday Jan 17th , Los Alamos, NM
    It took a year and a half of transforming my body, mind, and my martial arts teaching practice. 

    I’ve previously written about the litany of injuries I’ve had in BJJ, and all that grind was necessary to reach my promotion.

    So much pain.

    Gallons of sweat.
    Some blood.
    And a ton of ego-squashing.

    I showed up in Los Alamos last week a strong 170 lbs.

    My journey had taken me from a fat 188 to a wasted away 145.

    (Since I fought at NAGA in December of 2023, I gained 5 lbs of creatine water-weight, and 20 lbs of muscle.)

    Still, Sifu Lawrence threw me around like a dog toy, in Nogi Brazilian Jiu Jitsu.

    They always say there are levels to the fight game, and while I’m way better than my students, Sifu Lawrence is so far ahead of me it’s silly.

    So great to learn from such a talented, experienced, awesome person.

    Both of us, walking in the footsteps of Bruce Lee.







    But being water is really hard.

    People like certainty and security.

    Not riding waves.

    Trump promised security and safety. A return to a strong America.

    People voted for it, so let’s see what the show has to offer this time around.





    Because mental security is important too.

    Knowing what comes next.

    Theo asked us, this past weekend, if we’d stay in Taos through his senior year in High School.

    He had valid reasons, so we said yes.

    We’d try to stay here another year and half.

    Honestly, I’m not sure I can make it. We were so close to getting out of here. (Fucking Lowes!)

    But I’m willing to try, so we’ll see what happens.

    It’s easy to say “Be Water,” but much harder to do so.







    That said, Sunshine and Olly has changed.

    Jessie joined the band.

    And tomorrow, we’ll have our first piece from Serge J-F. Levy, a talented writer, artist and educator based in Tucson, Arizona.

    Thanks, Serge!

    And catch the rest of you next time.

    
    
    
    	

  • White Rice is Nice

    White Rice is Nice

    by Jonathan Blaustein



    I may have brought norovirus to the New World.

    (Apologies.)

    It’s not certain, of course.

    No one’s accused me of such.

    But I’ve previously mentioned I took ill within hours of returning from Poland in late October.

    Warsaw, October 2024


    I pulled into the driveway at midnight, and was puking in the bushes, (literally,) and lying down on the grass, so as not to pass out, by 11am.

    Can’t remember the last time I vomited on foliage, but needs must.

    Fuck, was I sick.








    I wrote here, previously, the virus reset my gut bacteria, and I’m not kidding.

    Jessie got sick three days after I did, and went through the same process.

    Nasty, violent bouts of illness.

    But then weeks and weeks of recovery, with a very picky body.

    (We both lost weight and strength too, though it’s all back by now.)

    I keep reading about, and hearing about, this nasty norovirus going around.

    I picked mine up somewhere en route, or mid-air.

    No ordinary bug, whatever the hell I had changed my cooking. Introduced new ideas.

    (Including reimagining old ones.)







    Today, I wanted to touch base, because things have changed since my last post.

    (I told you it was coming.)

    My wife, Jessie, wrote two fantastic pieces, and has gotten some lovely feedback. (Thanks, everyone!)

    I’ve also edited the first draft from a writer who submitted a great review of a museum performance, in a mystery city in the Southwest.

    New voices have arrived!

    And I love being an editor.

    But I still have work to do here.

    I’m overdue to review Loli Kantor’s new book, “Call Me Lola.” I’d also like to write about Dana Stirling’s “why am I sad?”

    The cooking hack articles, though, are really fun for me.

    I told our prospective writers, I believe, (hopefully you do too,) the Sunshine and Olly house style is to be honest, entertaining, and helpful.

    Today’s recipe is as simple as it gets, and will challenge some traditional assumptions.

    So let’s get to it.







    For years, I struggled to get my kids to eat brown rice.

    It was the only kind of rice I made.

    (Jessie would do a risotto every three years, but that’s about it.)

    Theo blamed braces, but even after they were removed, claimed the rice would get stuck in his teeth.

    My kids eat EVERYTHING I cook, but brown rice was the exception.

    So we’d always throw the leftovers away a week later.

    White rice, I was always told, had no nutritional value. (Or at least way less.)

    Brown rice good, white rice bad.

    Right?

    Well, no.

    If no one eats brown rice, then it’s like a fucking tree falling in the woods.

    Sure enough, in the post-norovirus world, I found a bag of long-grain white rice in the pantry that Jessie had bought in a bout of post-pandemic prepping.

    It was useless, as I never made white rice.

    Lo and behold, I said, “What the fuck. Let’s find out.”

    $9 for 5lbs at Smiths



    I adjusted the time on the Instant Pot down from my normal 28 minutes, to 24.

    Then settled on 23.

    That’s 23 minutes on low pressure in an Instant Pot, or rice cooker.


    2.5 cups water
    2 cups long grain white rice
    1/2 t plus to taste kosher salt
    2 T plus to taste salted butter


    That’s it.

    If you grew up eating in American Chinese restaurants, (as I did,) flaky-yet-chewy white rice, sticking together or not, was the backbone of the meal.

    Adding the butter boosts the protein and fat, adds calcium, and the white rice has some protein, carbs, and a touch of iron on its own.

    I can eat it alone, for breakfast, like a Caucasian congee. (Is it OK to say that?)







    Jessie’s started making curries, and it goes perfectly with that.

    We’ve had it on nachos, in stew.

    The white rice microwaves well in no time, is inexpensive, and very filling.

    My growing, athlete teenagers are insatiable, but this hits their gut and creates a pause.

    Plus?

    It’s a whole food.

    Every.Fucking.Article in the NYT or WaPo these days is about the dangers of processed and ultra processed foods.

    Almost everything is bad for you.

    This rice may lack superfood nutrients, but it accompanies other foods possessing those nutrients well, and also offers other caloric benefits.

    Try it, and you’ll see what I’m talking about.





    Lastly, I want to explain that awful headline.

    (If you’ve read this far, you deserve it.)

    As I keep telling Theo, Trump is the master troll. The ne plus ultra. A god among men.

    The best there ever was.

    So Trump 2.0 will bring trolling back, hard.

    (For the unaware, trolling means grabbing attention by saying outlandish things, even if one doesn’t believe them.)

    I know “White Rice is Nice” is a terrible headline.

    And I did it anyway.

    What are you gonna do about it!

  • Cultivating Gratidude

    Cultivating Gratidude

    by Jessie Kaufman



    Hello Sunshine and Olly readers.

    This is Jessie again.

    Thank you so much for reading, and making me feel so welcome. The writing today might have some painful triggers, but if you are game, here we go….

    In February of my freshman year of college, I witnessed Wilson die. (He was one of my best friends.) Wilson had an unknown heart condition: one moment we were joking in front of the dorm, the next he was convulsing on the floor and then he was gone.

    Beloved Wilson



    College life doesn’t offer a lot of sign posts for someone in deep grief. The night Wilson died, the sounds of parties echoed through my dorm room.

    My one respite was a class in Buddhist studies.

    I read, and re-read passages about Buddhist monks and nuns meditating in front of corpses, to help me navigate how to endure the images of Wilson’s body implanted in my mind.

    It was also through that class that I got invited to a retreat with Thich Nhat Hanh, and my whole life changed. At that retreat, I experienced more peace, joy, and gratitude than I knew was possible.



    Gratitude for your teachings(Image of Thich Nhat Hanh courtesy of Plum Village and Lion’s Roar)



    By the end of that weekend, a new life goal had been formed, become a Buddhist nun.

    So not long after I graduated from college, I made my way to Plum Village, Thich Nhat Hanh’s monastery in France. During my training, Thich Nhat Hanh would always instruct us to do the dishes like we were washing the baby Buddha.

    That teaching rose from my memories last night, as I watched the coverage of the LA fires. A reporter was interviewing a tearful mother, soothing two distraught children. The mom had just learned her home had been completely destroyed, and she said to the reporter, “All I want right now is to go home and do the dishes. Something so simple so ordinary, but I can’t.”


    The disappearance of ordinary, simple things (Screengrab courtesy of @InfoOfficialChannel on Youtube.)

    So last night, even though I was really tired, I washed each dish like it was the baby Buddha, with such gratitude for my home and for the simple ordinary things. I also remembered how the shattering pain of Wilson’s death led me to one of my greatest teachers.  

    Washing Baby Buddhas, Plum Village



    Sending Love to LA.


    If you would like to donate, I love this organization - World Central Kitchen - by José Andrés.

  • Cultivating Joy

    Cultivating Joy

    by Jessie Kaufman


    Hello, Sunshine and Olly readers. Happy New Year!


    Sunshine beaming love


    My name is Jessie.

    For those who have followed Jonathan’s work, you already know that I am: his wife, a mom, a therapist, and the survivor of many things, including a major depressive episode that would have taken me out, if it were not for my fabulous husband.

    Me and my three favorite people



    What you may not know, is that I am also a bit of a shit talker. Along these lines, I have been talking smack to Jonathan since he started Sunshine and Olly about posting something for this site. However, I have not backed it up, as I was busy surviving some brutality or other, and did not have the juice.

    Now that we have pushed back the move to San Diego, I have found a myself in a good place. My amazing husband saw I was ready to grow, and challenged me to actually post something.

    So here we go….






    As I said before, I am a survivor of many things, and have picked up some tricks along the way. I then made a career out of teaching these skills to others through my role as a therapist.

    One of my favorite gems is to make meaning out of suffering. If you can find a lesson, learn a skill, or help someone else because of your experience, you can transform great pain into many beautiful things.

    The other day, I was scrolling through Youtube, and saw the performance of “Joy,” by Pharrell Williams and Voices of Fire, for the re-opening of Notre-Dame. The song struck something deep, a memory that had been buried under years of surviving. It was the realization that we also learn, and find meaning, through Joy.

    In the same way you can develop skills from enduring pain, you can heal and flourish by listening to what brings joy, and focus on those points with love, curiosity and humor.

    As a discipline in joy practice this year, I plan to post about things that nourish me:

    Dance
    Design
    Fashion
    Artistic Expression
    And exploring the meaning of wellness.



    Dog walk/ Cat walk


    We will see if I am just being a shit talker, but it sounds like fun.

  • Change is Coming

    Change is Coming

    by Jonathan Blaustein



    I killed Party City.

    (It happened during my December hiatus.)

    They say it's official, as Party City is going down; the stores are closing.

    I called them out, in my 2016-18 series “Party City is the Devil,” which was featured as a solo exhibition of the same name at the Harwood Museum of Art here in 2019.

    For the Harwood show, in addition to my photographs, (which were made exclusively of party supplies from the store,) I also included wall sculptures made from the objects themselves.

    Including two helium sculptures, (of SuperMario and Elmo,) that slowly degraded over the course of the exhibit.





    The general idea is that Party City was a conglomerate that sold items meant to be thrown in the trash.

    It was embedded in the concept: cheap crap from China that you just throw away when you’re done.

    The idea of the stuff as garbage was powerful enough that one of the museum custodians actually threw Elmo away.

    (Even though he was tethered to the wall with Party City ribbon.)

    The Harwood preparator had to go to Santa Fe to buy a new Elmo, (and get more helium,) even though it’s an hour and half away from the museum.

    True story.




    Me, in the exhibition at the Harwood Museum of Art, 2019

    My point is that Party City was here, and now it’s gone.

    Trump was gone, and now he’s back.

    Poland was a doormat for centuries, but now it’s powerful.

    Sunshine and Olly used to be only my voice.

    But that’s changing too.









    I just read Jessie’s piece, and it’s excellent. A perfect first step.

    Beyond that, I made overtures to a terrific writer/photographer I know, who is thinking of joining up.

    And another writer/photographer reached out this weekend, expressing interest in taking on a photo beat for the blog.

    That’s (potentially) four voices writing stories here at Sunshine and Olly.

    We’re approaching our 2nd Anniversary, (no gifts necessary,) and as Jessie’s article is written, I can brag that it’s no longer a one-man band.

    If we have a slew of new content from fresh voices, over the next few months, that would be awesome.

    I’m ready to be an editor.





  • Sending Good Wishes to NOLA

    Sending Good Wishes to NOLA

    by Jonathan Blaustein





    Happy New Year, everybody.

    Hope you, your families, friends and loved ones have a safe, healthy 2025.

    I’ve been away from blogging since Thanksgiving, but it wasn’t an intentional break.

    Since I used to do this for a living, (back when professional blogging was a thing,) and now it’s a hobby, I really only post when I have the juice.

    December was a hard month, for a variety of reasons, but none were traumatic.

    So I don’t have anything nasty to report, other than blogger burnout.

    That said, as this platform exists to share thoughts, and spread ideas, at the very least, I want to pass along my condolences and positive energy to the people of New Orleans.

    I visited the city for the PhotoNOLA festival in 2011, ’14, ’17, '21 and '22. (Not including the online festival in 2020.)

    The hotel I stayed in, each time, was about 1.5 blocks from where the mass murderer entered Bourbon Street on New Year’s morning.

    I walked through there so many times, I can see the scene in my mind.

    It is literally a place designed for people to party and have a good time. (Though watching bodily fluids washed off the French Quarter on an early Sunday morning will disabuse you of any notions the fun is harmless.)

    And some crazy dude who prob had CTE from military combat got hooked on ISIS and killed a bunch of innocent people.







    I guess we empathize more with people and places when we know them.

    So I feel terrible for New Orleans, and send the community my love.

    As to 2025 for Sunshine and Olly, my wife Jessie is preparing her first post, which we’ll publish soon.

    The doors are now open to new voices.

    If any of you would like to volunteer to write now and again, I’d be happy to consider your pitches, and edit your work. (Though as this is a non-commercial venture, we’re not offering stipends just yet.)

    Wishing you all well, and as usual, please feel free to drop me a line about Sunshine and Olly, or whatever you’re up to.

    The French Quarter, New Orleans, December 2021

  • Secret Recipe: Chicken Saltimbocca

    Secret Recipe: Chicken Saltimbocca

    by Jonathan Blaustein



    I’ve got a new recipe for you.

    Super-duper special.

    As with some others I’ve shared, it’s an intricate, multi-step dish that’s perfect for celebrations.

    In this case, I actually made it for Thanksgiving dinner last night.

    (I don’t bother with turkey, which is not flavorful enough to be worth all the effort.)

    Poultry is specific to the occasion though, so I busted out a modified, personalized version of one of my favorite Italian classics: Chicken Saltimbocca.

    (It’s often done with veal too, and again, my recipe is not traditional, which is a no-no to the Italians.)








    Before we get into it, I apologize that I didn't put much energy into the photos.

    I made a big baked ziti with marinara sauce for Wednesday night’s dinner, and also did an apple crumble and cranberry sauce earlier yesterday, so by the time I got around to making the chicken, I had “this” much energy left for pictures.

    (That said, the photos at least give you a sense of some steps.)






    In my experience growing up with a ton of Italian-American food, and then spending 6 weeks living in Rome in my 20’s, I’ve had different versions of Saltimbocca.

    What always sticks with me is chicken or veal, topped with prosciutto, and finished with a nice sauce.

    Sometimes, there’s cheese.

    The Romans use sage.

    And at a NYC Theater District joint called Lino’s, in the late 80’s, they included a super-thin layer of eggplant too.

    Here’s how I did it:

    About 3 lbs of chicken fingers
    10 good mushrooms
    1 clove of garlic
    2 packets of prosciutto
    1 package of Mexican quesadilla cheese
    1.5 c AP flour
    1/3 stick of salted butter
    1 carton of chicken stock

    
    
    
    
    



    First, dust the chicken with salt and pepper, cover, and leave it out at room temperature for about an hour.

    Then heat up a dutch oven, or big skillet, and add extra virgin olive oil when the pan is hot.

    Cook the chicken in three batches. Sear each side, and make sure the pieces are mostly, (if not completely) cooked through.

    Remove the chicken when it’s done, and set it off to the side.

    Using a slightly damp paper towel, wipe off your mushrooms, and then slice them.

    Add more olive oil to the pan, and sear/sauté the mushrooms, seasoning with salt and pepper. Meaning, leave them alone for periods of time so they can develop a sear, but also move them around enough they don’t burn.

    Once the mushrooms have some nice color, make a well in the center of the pan, mince your garlic, and chuck it in. Add a little salt and pepper to the garlic, and when it has some color, stir in with the mushrooms.

    When the mushroom/garlic mix has the right cooked-down consistency, remove from the pan.

    Drop the heat a smidge, then add in the flour and butter, to make a roux.

    You can add touch of salt here, but not too much, as the butter is salted.

    Once the mix has a paste-like consistency and a nutty brown color, add the carton of chicken stock, and stir. Add in the mushroom-garlic mix now too.

    Season with salt and pepper to taste, and stir the sauce until it cooks down to a creamy consistency.

    (About 5 minutes or so.)




    If you want to minimize dishes, (as I did,) you can do all the pre-cooking in one pan.

    If so, remove the sauce with a ladle, reheat the pan, and add just a touch of olive oil.

    Then chuck in the prosciutto so it can caramelize. (Which gives it a great texture, and enhances the meaty, salty flavor.)

    Once it’s done, remove the caramelized prosciutto from the pan.

    In order to capture some of the pan flavor, I added some mushroom sauce back in, stirred it around, and then removed it again. (But that might be one too many steps for you.)

    From there, slice up finger-width chunks of the quesadilla cheese. (If you don’t have access to that, anything melty-creamy like fontina will do.)

    Then in a long casserole pan, use a spoon to layer down some mushroom sauce.

    Add the chicken fingers as a layer, then the prosciutto, the cheese, and then the rest of the mushroom sauce.

    Bake for about 30 minutes at 350, and you will be in (unauthorized) Italian food heaven.

    Enjoy!

    Correction: a previous version of this story, (including the email newsletter,) incorrectly stated 2 cartons of chicken stock instead of 1.