Parker: “I’m taking to the hills!”

Two days left until the election. I've had enough.

I’m taking to the hills.  

Two days left until the election. I’ve had enough.

The first election I was old enough to vote in was Bush v Gore. Total shit show. Lies and fear.  Thought I’d seen the worst. Should’ve known better.

I highly doubt Trump will win, but nothing’s assured in this crazy, mixed-up world. People are sick of ‘PC culture.’ They want to go back to the good old days. When you could say ‘nigger’ without checking the room. When women who didn’t know their place were a non-issue because society denied them upward mobility. When you could be an idiot loser piece of shit with no skills or education or ability to reason. But so long as you were white you had a leg up.

I’ve got a cabin rented in Koke’e. No phone, no internet, no TV. Just silence and cool mountain air and a bunch of booze and some drugs. I’ll be back in time to cast my vote, just don’t want to spend the next couple days constantly checking election coverage. Poking at a gaping wound in my psyche. Reinforcing my natural cynicism.

They want to go back to the good old days. When you could say ‘nigger’ without checking the room. When women who didn’t know their place were a non-issue because society denied them upward mobility. When you could be an idiot loser piece of shit with no skills or education or ability to reason. But so long as you were white you had a leg up.

I feel like I’m in an out of control vehicle. Sitting in the backseat, spinning without traction towards a cliff’s edge. I’ve got no way to change the outcome. Rather than scream in terror I’m just closing my eyes and hoping things work out.

See you in a few days.

Until then, here’s a recipe for Vanilla Ginger Creme Brulee.

Ingredients:

2 cups heavy cream

1 cup milk

1/2 cup sugar, plus a few more tablespoons for topping

2 tablespoons finely chopped fresh ginger

1 teaspoon vanilla extract

6 egg yolks

Preparation:

Whisk together the milk, cream, ginger and vanilla, heat to just below a boil, then simmer for thirty minutes. Remove from heat and allow to sit for fifteen minutes.

While the milk/cream mixture is steeping, use a electric mixture to whisk together the sugar and egg yolks until they are fluffy and light in color.

Using a strainer to remove solids, slowly add the cream to your eggs. Press down on the solids to squeeze out the delightful ginger flavor. Stir gently using a rubber spatula until well combined.

Preheat your oven to 300 degrees.

Now pour your mix into ramekins, you should have enough to fill five, then place them inside a roasting pan. Allow mixture to settle, then either skim off bubbles or burn them off with your kitchen torch. Both options work fine, the second is more fun.

Fill the roasting pan with boiling water to midway up the sides of your ramekins, then pop it in the oven for thirty minutes.

You’ll know if your custard is done if it jiggles slightly when shaken, but is relatively firm. If it’s still too soft return oven at a lower temp and keep an eye on it.

When the center wobbles slightly if jiggled, remove from oven and allow to cool. Then place in your refrigerator for a couple hours.

When you’re ready to eat it, sprinkle sugar on top (use white sugar for best results). Use a torch to burn the sugar, then allow to cool for a few minutes.

Lacking a kitchen torch you can use your broiler to caramelize the sugar.

But a torch is much more fun, and should only set you back thirty bucks or so.