Crusty Skillet-Baked Salmon with Brown Sugar Mustard Sauce

If you've been following my kitchen chronicles for any length of time you'll know we eat a lot of Sockeye Salmon. I bake or grill it, usually with a tangy sauce that's based on honey and balsamic vinegar and it's pure goodness, but my kids are spoiled on good food so they become bored with the same dish no matter how amazing it is. Enter my son's decision to hate salmon- which translates into his boredom with the Sassy Method of Salmon preparation- and my subsequent scramble to get some fish back into the boy's diet. What follows is the Cliff's Notes version of that Quest:

A few months ago we had in-laws come through for a visit, and I had one of those rare times when I really didn't want to cook for 7 people. So we decided to try The Porter House in Dahlonega which served an impressive array of terrestrial and marine-type dishes. I ordered the salmon with a maple-sugar crust and was very impressed, so much so that I decided to design my own crusty salmon recipe. It was proclaimed the best salmon sauce I'd ever made, so of course I'm sharing it with you next. Why the chalkboard ingredients list, you ask? In this case, I was making up the recipe as I went along and I usually use that blackboard to keep track of ingredients in the event things turn out well (or not). There was a lot of "no, that's not quite it" that went into the construction of the sauce, and I was amazed a by the quantity of horseradish I had to add to give it enough zip to satisfy the family. I used our favorite Sockeye Salmon, but you can use any salmon from your local market and it will be fine.If you can't read my handwriting, I'll post the ingredients below:
Mister C's Crusty Skillet-Baked Salmon with Brown Sugar Mustard Sauce (serves four)
Salmon Fillet, 1.5 - 2 lbs
1.75 cups of Brown Sugar
.25 cup Inglehoffer Wasabi (For a creamier zip)
6 Tbsp Spicy Brown or Coarse Ground Mustard
2 Tbsp Ground Horseradish (for zippier zip)
3 Tbsp Olive Oil
2 Tbsp Grated Ginger or Ginger Paste
1 Orange, Juiced (add some zest from the peel if you wish)
1-2 oz Toasted Pine Nuts, Crushed or Chopped - set aside and do not add to the sauce.

Preheat your oven to 350F. Cut the salmon in to equal-sized slabs, depending on the number of diners. If you've more folks coming, either get more fish or serve a bigger salad- the sauce will accommodate up to six servings. Mix the ingredients together except the pine nuts and set aside for a few minutes to get acquainted.  Preheat a pan or skillet on medium-high and add just enough oil or butter to quickly brown the fish, skin-side up. Don't overdo this step, the objective is to give it a quick sear but not to cook the fish. Then flip the fillets over (skin-side down) in the same skillet, give the sauce a final stir to remix and pour it over the fish. It'll sizzle and start to carmelize in the skillet immediately, releasing just enough aroma to titillate your dinner partners, then pop it in the oven on the center rack for 15 minutes. Fix yourself a cocktail or glass of wine, toss your salad and prepare your sides because your entree is almost done. When the fish begins to "weep" - when the milky juices start to seep from the fish- turn the oven to broil, pull out the skillet and sprinkle the pine nuts over the fish. Return the skillet to the oven, still on the center rack, and broil for 3-5 minutes to encourage the sauce to carmelize and become crusty- this takes a bit of mojo so stay on it and you'll be fine. Serve it quickly with brown bread and plenty of sauce on the side, and it's substantial enough to add red wine or a hearty Guinness as your beverage.
Enjoy and tell them you got this recipe from Cookin' With Mister C-

Barbecued Bat Out of Hell

And so we come to that time in midwinter when we can catch our breath after the holiday season.  Here at GreenWood we had a great time with family but we're exhausted.  I cooked, and cooked and then I cooked some more. We aren't having meatloaf tonight, but I had this older recipe posted on a different site and figured I'd post it because I'm still lazy and slow from the holidays. But before we get to the meatloaf recipe, let me tell you a bit about the past month or so at GreenWood.

As we tally up the results and survey the mess we've made it becomes evident that we need to redouble our efforts to renovate this old house into something new.  We bought this place knowing it needed some TLC, hence the very reasonable price we paid, but the years and other variables have outstripped our ability to just keep patching the leaks. If we add the couple of contractors we hired (i.e. out-of-work people we knew in our community who claimed to know what they were doing) who did far more damage than repair it starts to look like we need to tear everything out and start from scratch.  Ah well, says I, let's see how close we can come to doing just that; look for infrequent updates as I start the piecework- perhaps I can build a custom jewelry design studio with a Viking kitchen in the rear?

In other news, I'm writing again. Four books, on my own time: a memoir, an advice book, a steampunk horror tale, and a cookbook (you knew it had to happen sooner or later). I've made the most progress on the advice book but the cookbook and steampunk novel are on the front burner for the foreseeable future.  The jewelry design business is very much affected by the slow economy, so I'm culling equipment and accumulated junk from the shop while continuing to sift through the enormous amount of material I've mined over the years.  Each time I go through another batch I find more great stuff begging to be cut, as soon as the weather turns a bit warmer.

How am I going to get all these projects completed? Simple, I won't... not all of them- but I never intend to finish all the projects I start.  At least not now.  But you want meatloaf, as does my son:

Barbecue Meatloaf with Smashed Potatoes and Vegetable Medley.

The Smashed Potatoes are simply a bit more... man-mashed, you could say.  I take red or white potatoes, cut them into large chunks and boil them with a few pinches of Old Bay Seasoning until they are just tender but not super-soft.  Drain, add a little milk and butter for creamy goodness then smash.  Smashing is fun, much more fun than mashing- mashing is so... civilized.  To smash potatoes just do a little imitiation of The Incredible Hulk a few times- just remember that your enthusiasm is in direct proportion to your cleanup effort- until they are smashed (chunky) but not mashed (not so chunky).  While the potatoes are boiling you can prepare the meatloaf:

It's an easy list of ingredients but more importantly it lets me rummage through my cabinets like a mad scientist, wield sharp knives and mangle meat with my hands. Some days a guy just has to make a meatloaf.

First, preheat your oven to 375F

1.5lb lean ground beef or turkey
1 cup oatmeal or breadcrumbs
1 onion chopped
1 egg
1/2 tsp paprika
1/2 tsp cumin
1 tbsp chopped garlic
1.5 tsp salt or to taste
1/2 tsp coarse ground pepper or to taste (I use at least 1 tbsp)
24oz bottle of Barbecue Sauce of your choice or you can make your own:
16oz tomato sauce (fresh or from the can)
1 cup water
2 Tbsp honey
1 Tbsp spicy mustard
1 tsp vinegar
2 tsp Worcestershire sauce

Combine three-quarters of the sauce with the rest of the ingredients, mangling until unrecognizable as anything other than raw meatloaf with onions. Dump the mixture into a casserole dish (9x6 should do), level it off and place in the oven for 30 minutes. Add the remaining sauce to cover the top of the meatloaf and bake another 30 minutes or until the loaf is 165F in the center. Before slicing, take 5 minutes to fix yourself a refreshing drink. With rum. And an umbrella. And a straw. That's better. Better have another sip, to prepare for the slicing. Lay it out just like Mom used to do, diner-menu style if you want to add some presentation value to your meal. The vegetable medley is basically whatever I can find that I can steam together. That saves more time to devote to the meatloaf:  It can also be served over linguine if the smashing of potatoes offends your sensitivities.  However you wish to have your meatloaf, enjoy it and let your friends and dearest enemies know you got it from Cookin' With Mister C.

Christmas Eve 2009 Grilled Rum Butter Lime Shrimp and Sassy Sockeye Salmon

At GreenWood the Holiday Season begins with the Winter Solstice or Hanukkah and continues on past the New Year, but Christmas Eve is the fulcrum point of the season.  I usually cook a massive meal: appetizers and main courses accompanied by all manner of libations, and this year was no different.  We started with an appetizer of grilled shrimp marinated in a rum, butter, lime and pepper concoction, then moved on to baked sockeye salmon in a tangy sauce.  White jasmine rice and brussels sprouts complete the tableau, accented with various Christmas tunes and occasional fighting between overexcited children.

This meal involves a few stages of preperation but once it's all in motion everything comes together in under an hour; make sure you have your own libations handy, since you'll be doing a decent imitation of Squiddly-Diddly in just a few moments.  These portions will serve 4, with a hearty salad it will serve up to 6.

Mister C's Grilled Rum Butter Citrus Shrimp

2 pounds Large, Huge, Colossal or other Monster Shrimp, fresh
4oz Spiced Rum (I like good old Cap'n Morgan Silver)
4 Tbsp Melted Butter
1 Tbsp Cracked or Coarsely Ground Peppercorns
1 Tbsp Ground or Grated Ginger
1/4 Cup Lime Juice
Depending upon your preference you can leave the shells on the shrimp or peel and devein them, I left them in the shell this time because I'm lazy and it was Christmas Eve.  Mix the rum, butter, ginger and pepper and pour over the shrimp in a spill-proof container with a good lid (you'll be shaking it up to distribute the marinade), but don't add the lime juice just yet unless you want ceviche, and give a few good shakes to get the marinade on all the shrimp. I let the shrimp marinate in the mix for at least an hour at room temperature (hence the need for fresh shrimp), shaking or stirring every 15-20 minutes or so to make sure the concoction gets to all the shrimp. While the shrimp is marinating you can make the Sassy Sauce for the salmon:
Mister C's Sassy Sockeye Salmon
Filet of Sockeye Salmon (Wild-Caught, at least 3 lbs)
1/4 Cup Olive Oil
1/4 Cup Balsamic Vinegar
1/4 Cup Low-Sodium Soy Sauce
1/4 Cup Chopped Scallions (mostly greens)
2 Tbsp Fresh Grated Ginger or Ginger Paste
2 Tbsp Fresh Chopped or Minced Garlic
1 Tbsp Sesame Oil (more if you like the sesame to be dominant)
4 Tbsp Honey
Place the salmon in an appropriately-sized baking dish then combine all the sauce ingredients in a medium mixing bowl or large (2+cup) measuring cup; I put the mix in the microwave for around 20 seconds to warm it up and make the honey a bit easier to blend. This makes about 12oz of sauce- I divide it by half, setting aside 6oz or so to add for the final stage.  Pour half of the sauce over the salmon, making sure to coat all of the fish, cover and marinate in the refrigerator for at least an hour.

While the salmon is marinating get your grill or broiler going, if grilling set the flame medium-high. I usually line the grill with foil for several reasons but mostly for ease of cleanup and to ensure more even cooking.  Time for the all-important cocktail to make the evening bright, you can be a big tot with your eyes all-aglow and find it easy to sleep tonight... go ahead and preheat your oven to 375F so you can segue from shrimp to salmon without a pause.  Now, some chefs with book-learning advise us to discard the shrimp marinade, but to me that's a waste of rum and butter so I keep it on hand to add to the grill while the shrimp is cooking- another reason I use foil when grilling the shimp! Place the shrimp on the grill, add the rest of the marinade and simmer/grill them about 2-3 minutes each side if they're peeled, add a minute if they're in the shell; it really doesn't take longer than 8 minutes in any case unless you wish to have very tough shrimp. The key is to grill them to medium at most so you can still taste the juices and marinade.  Take them off the grill and place into a bowl or covered dish to keep them warm while you're baking the salmon, drizzle the lime juice over them and give a stir. For an appetizer simply move them to a serving dish and introduce your dinner companions to your culinary creativity.

Pop the salmon in the oven, uncovered, and bake for 15-20 minutes- the aroma will drive you mad, and bring your dinner participants into the kitchen. Chase them away, for you are not finished.  When the salmon takes on that distinctive "flaky" look, add the remaining sauce to the fish and turn the oven to broil. Broil for no more than 5 minutes, to carmelize the honey and add that finishing touch to a grand and elegant piece of fish.  Take the salmon from the oven, capture the sauce for the rice and drizzling.  You are done but for the compliments.  I served this with jasmine rice, brussels sprouts and a good red wine. For dessert we enjoyed Ashley's Hot Buttered Rum, while the children had hot chocolate. Preare this for your next festive occasion and let your admirers know you got it from Cookin' With Mister C-

Personal Chickens With Citrus Apricot Ginger Glaze - Baked Stuffed Cornish Hens

 Baked Stuffed Cornish Hens With Citrus Apricot Glaze - "Personal Chickens"

Before I get to the recipe for the birds, I'm going to stage the scene with a bit of reminiscence- 

As a professional musician and artist I've had the great fortune to meet and become friends with some of the most excellent people of our time.  Many are writers or authors or media personalities, others are captains of industry, some come from very privileged backgrounds which have allowed them to pursue artistic paths, others travel frequently to Cons or other conferences.  For reasons I still don't understand it seems the Universe (Jesus? Ganesha? Quanyin? Anyone? Anyone?) desires my path to cross theirs in what is usually a serendipitous manner, late in the evenings; I've learned to read the signs and pay attention.  Some of these fine folk have become very good friends over the years, and we share all the trappings that good friends bring.  My friend M is one of those life-sharing friends who I was foreordained to meet in just that fashion: Ashley used to babysit her children when she was a teenager, in the DC area- nearly twenty years before we met and married. M is a world traveler, a research biologist with the Smithsonian, and also happens to be a top-level travel agent with a thirst for Science Fiction and Celtic Music.  She was our liason for two of the three tours of Ireland the band led, but she was never a tour leader except when she absolutely needed to be so. She just wanted to hang out with a bunch of like-minded cool folks and had the ability and talent to make it happen.  I've traveled with her, on boats and planes six thousand miles from home, drank whisky in centuries-old pubs... she's a Good Friend. Added to all this is a lifelong friendship between M and Ashley, which predates my presence in either of their lives by two decades- the kindly mocking voice of Gandalf whispers in my ear "A chance meeting... if chance it was..." She's also a bit of an Erma Bombeck-type, the quintessential Mom and has a full complement of domestic anecdotes. I posted another Cornish Hen dish on Facebook, to which M replied when her son was younger he called them "personal chickens" because everyone got their own hen. I loved it, and told her I'd try to make a signature dish and work "Personal Chickens" into the name of the dish. Her son's name begins with a "C", this one's for you-

Mister C's Personal Chickens With Citrus Apricot Ginger Glaze

Prep Time: 30 Minutes  Total Time: 2 Hours    Serves: 4
We like to brine the birds to make sure they don't dry out when browned in the oven.  Use enough water to cover them completely, add at least a half cup of salt and a couple of tablespoons of sugar to the water and stir it to mix then add the birds to soak for at least 2 hours.  Safety dictates you refrigerate while brining, however I rarely have that much space in my refrigerator... do as you will, I say.  You will need:


4 Fresh or thawed and rinsed Cornish Game Hens (at least 24oz each) 
Citrus Apricot Ginger Glaze
4oz Apricot Preserves (or 4oz Dried Apricots with 2oz water and 2oz warm honey to soak until soft) 
2oz Fresh Pineapple, Orange or Grapefruit
4 Tbsp Fresh Ginger or Ginger Paste (dry ginger is less potent if you want to tone it down)
1 Tsp Red Pepper Flakes (more or less to taste)
1 Tsp Low-Sodium Soy Sauce
1 Tbsp Olive Oil
Blend all ingredients until smooth, then set aside for glazing the birds

 Fruit Nut Stuffing

Bread Stuffing with Fruit and Nuts
4 Cups Stale Bread, cut into small cubes (whole grain or multigrain is good because it's very firm)
1 Cup Chopped Celery
1 Cup Chopped Onion
2 Tbsp Butter (just enough to moisten the bread)
1/4 Cup Chopped Walnuts, Almonds or Pistachios
1/4 Cup Dried Apricots, finely chopped
1/4 Cup Dried Cranberries, finely chopped
2 Tbsp Olive Oil and Butter, combined equal parts (1 Tbsp each, warmed and mixed)
Before you start preparing the stuffing, preheat the oven to 350F.
In a large sautee pan or cast iron skillet heat the olive oil/butter mixture and add the onions and celery, sauteeing until just soft then remove it to a bowl. In the skillet add the remaining butter and bread chunks, moving the bread until it is moistened then stir until the bread is very slightly browned. Then add the onions, celery, nuts and fruit to the bread and stir on medium-low heat until it's thoroughly mixed, steamy and soft. Remove the stuffing from the heat and cover it to keep it moist.
Remove the birds from the brine mixture, discard the brine and fill the cavities with the stuffing- it's OK if it overflows a bit. Place the stuffed birds neck-to-neck in the baking dish: I've found that it assists in cooking the thicker ends of the birds if they're arranged that way.  Glaze the birds generously and place on the center rack of the oven for 30 minutes. If you've been reading this blog for any amount of time, you know what to do next; for you newcomers, this is the part of Cookin' With Mister C where the refreshing cocktail or glass of wine becomes necessary.  After all, you've just whipped up the beginnings of a culinary whirlwind and now you have to recharge... you're not done yet, and from here you're going to be moving pretty fast.  After 30 minutes pull those birdies out and add another layer of glaze, making sure to touch up those spots where they touch the sides of the dish and each other. If you're using a baking dish you may wish to pull the juices out of the dish for gravy or other purposes, because the brining makes for a very moist bird. Put the birds back in the oven, glazing at 15-minute intervals over the next 45 minutes. Make sure to turn the pan as often as needed to assure they all brown evenly and pull the juices with a baster bulb when the dish starts to fill up.
After a total of 75 minutes or so the birds should be glazed golden and beginning to crisp on the wingtips.  Remove the birds fromn the oven and all them to rest for the next 10 minutes or so while you pull together your sides; this time I served a Caesar Salad and Sauteed White Button Mushrooms. Place a Personal Chicken on each plate and your family and guests will know you did all this Just For Them.
Enjoy, and if you like this recipe and Cookin' With Mister C, please send your friends and dearest enemies to Life at GreenWood!

Slow Cooker Garam Masala Pork

Garam Masala Pork - Embrace the Crockpot!

With Thanksgiving behind us we look now to anything not made with turkey, and here at GreenWood that's usually pork in some form.  As it's the Holiday Season with its attendant errands and general lack of time, I start preparing dinner sometime before breakfast so I can get on with jewelry work as the shop warms later in the day. A warm shop makes a difference in how I work the metals and cut the stones with which I make the pieces, most notably my hands work better when it's 70F or above.

We visit two or three households for Thanksgiving and of course we bring bulky veggies with us- so we always have surplus sweet potatoes, carrots and other root vegetables with not much space to store them. Over the weekend my local Kroger was running a special on pork butts so I picked up a couple with a plan for slow-cook masala, single-pot style with all the veggies and a simmering coconut broth.  Remember my last post, about the glories of the crockpot? It's my stove-on-the-counter when I need to make dinner by the dawn's early light, and today it's my buddy for sure. This recipe is easy to make for the half-awake, except for the part with the kitchen knife.... Assuming you make it through the vegetable-chopping relatively unscathed, it's a fifteen-minute setup and then you can go about your day.  If you use the quantity of vegetables called for in the recipe it will make a huge amount of broth, so spice it accordingly.  This is not a low-fat dish, so don't go back for seconds; it's actually better a day or three later because the broth infuses the vegetables and makes for a masala conversion experience at your cubicle or desk during lunchtime.  Here goes:

Mister C's Slow Cooker Garam Masala Pork

You'll need:
Boston Butt Pork Roast 3-5lb, bone-in
2 Large Sweet Potatoes, cut into 2" pieces
4 Carrots, chopped coarsely (about 1" or so)
4 Medium White or Red Potatoes, cut into 2" pieces
4 Celery Stalks, cut into big pieces
3 Scallions, chopped or sliced
4 Tbsp Garam Masala powder
8oz Coconut Milk
2 Tsp Salt
2 Tsp Cracked Peppercorns

Put the all the vegetables into the crockpot, mix them up a bit, turn the crockpot on the 8 or 10-hour setting and let them sit in there without spices for a few ticks.  Meanwhile, take the Garam Masala and coconut milk and mix them together very well until it looks like spicy mustard.  Those specks in the mixture are little masala flavor bombs, and they do a bit of magic of their own while the roast is cooking. Take about two-thirds of the coconut masala mix and pour it onto the vegetables in the crockpot, then mix it in until they're completely coated. Then arrange the veggies artfully- make a "nest" for the roast to sit in- lay in the roast and smother it with the rest of the masala mixture. Sprinkle the roast with salt and pepper and you are done until time to serve it up.  I'll usually serve this with jasmine rice on the side to soak up the masala broth, or you can serve it with naan bread.  A hearty beer or red wine will complement this dish nicely, as will hot or iced tea.

Crock Pot Wednesday: Mediterranean Chicken

Wednesdays are serious crunch days around GreenWood, usually 18 hours at least so I like to get dinner started around 9am in the trusty crock pot.  Today's photo has the early morning Sun shining through the kitchen window; because the window is incredibly dirty it gives a beautiful, soft illumination to the entire kitchen. I read once that professional photographers used to smear petroleum jelly on their lenses to get a similar effect, so my reluctance to actually clean the windows has a bit of artistic pique involved... but that's another story if not another blog entirely.  The carrots and celery are a couple of the ingredients for today's dish, sans the rose petals. Of course you can throw them in, as you prefer, to give the house a hint of rose aroma while it's cooking. 

Busy is the word for Wednesday, especially since we've started the rehab effort on the house and shop in earnest.  Add to that the normal schedule of rising at 5:50am to get kids ready for school, doing the regular day's chores and finishing rehearsal at the studio around 11pm and I have almost no time to bathe, let alone cook in my accustomed manner. Enter the crock pot.  I used to think the crock pot was for unimaginative people who had no desire to eat well or overworked career-moms who just needed to have something ready by the time she and hubby got home from work... needless to say my perception's changed over the years. Now I make all sorts of dishes with the slow cooker, from traditonal pot roast to more experiemental stuff like miso apple beef and cinnamon mole. I buy whole chicken cut-up as well as the boneless breasts and thighs because I'm cheap, and I like to keep bone-in chicken on hand for soups or stocks.

This dish is so easy to fix, all you need to do is add some rice or a salad and you'll have a hot and very good meal at the end of the day.

Mister C's Mediterranean Slow Cook Chicken

Ingredients:

One whole chicken, cut-up

Four carrots, sliced or chopped into 1" sections

Four stalks celery, cut into 1" sections

4 tbsp Mediterranean Seasoning (or, 1 tsp of the following: Sea Salt, Dried Red Pepper, Dried Garlic, Dried Onion, Grated Lemon Peel, Parsley)

1 tsp Sea Salt

1 tsp Cracked Pepper

No one wants to look at raw chicken, so here's a photo of Bossa Nova Salad ingredients

Place the carrots and celery in the bottom of the crock pot, sprinkle with the sea salt and pepper.  Then arrange the pieces of chicken so the seasoning mix will cover each piece.  Sprinkle the seasoning mix over the chicken and cook for 8-10 hours.  I leave the skin on the chicken to flavor the vegetables, but you can just as easily remove it to keep those fat calories down.  The crockpot will cook the chicken to fall-off-the-bone tenderness and the vegetables should be soft and richly-seasoned.  Serve with rice or fresh bread and salad. 

Men, this bit of advice is for you: Learn how to use a crock pot.  It'll open up new possibilities in the realm of "set and forget" cooking, it just takes a bit of forethought so you don't wind up with crock pot puree.  We'll revisit the slow-cooker method from time to time, because sometimes there's not enough time to prepare dinner.

Forty-Two

Attaining the age of 42 has been somewhat of a milestone for me, in that philosophical space where I give a damn about age, life experience and all that rot. I've prepared for it by making sure I always have my towel handy (in my car, backpack, and onstage) while attempting to keep an open mind in the face of ridiculous events;  I've tried growing a second head;  I may yet decide to run for public office. I've learned not to pick fights with folks who run Major Wacko Religions- however satisfying it may be to show them the error of their ways- and will thank others to return the favor when I decide to found my own version of Major Wacko Religion.  At this point in the paragraph I'd like to thank Doug Adams for his lovely advice: "Don't Panic!"  I know you're dead, dude, but that simple admonition has literally saved my life more than once.  It has also made my life very nice on occasion, when presented with other, ahem, situations in which a young (or not so young) man might, errr, panic.

You see, I'm really a dweeb cursed with a Superhero's resume- except my parents weren't murdered (they'll be married 44 years in January), my home planet wasn't destroyed, I wasn't tutored by aliens or bitten by radioactive vermin... well, come to think about it I'm just a dweeb who happens to smell nice and can defend himself pretty well.  I did spend years playing in a drainage ditch, and there were some serious puddles and rocks down there: the comic books seemed more real if I read them in a drainpipe.

What in the hell does this inane ramble have anything to do with the concept of "42"? A friend lent me a copy of Hitchiker's Guide to the Galaxy back in middle school, and I began a lifelong inquiry into the nature of "42".  I was fascinated with such an absurd Answer To A Question, but my Baptist upbringing had prepared me for any number of absurdities when faced with asking about Life, the Universe, Everything.  About the same time I attended my first science fiction convention (on the sly: my parents thought I was spending the night with my friend Chris), where I heard grown men and women answering all sorts of questions with "42".  Why, I asked, were these alleged "grownups" who obviously had their own cars and might have even had sex spouting such nonsense? To my confused pre-adolescent mind they seemed to be speaking in a Code, one that gave them great security regarding the Known Universe, all boiled down to the words "Forty-Two".  When I asked said grownups what the significance of "42" was, they laughed- not at me, but near me- and suggested I needed to think about the question instead of the answer.  That same convention I met Leonard Nemoy (it was VulCon at the old Castlegate Hotel in Atlanta) , and it's one of those occasions that one never forgets: I knew just enough about Spock to know he was a Vulcan, and that Logic ruled his life.  I ran into Mr. Nemoy, literally running, and when I looked up and saw Mr. Spock he smiled at me. "Where are you headed in such a hurry?" he asked. "FORTY-TWO!" I answered, thinking I had just the Answer. He stopped smiling, and gave me that arched eyebrow that let me know that Mr. Spock had relegated me to that disdainful realm of "Fascinating".  He moved on, having a life and all, while I thought about "Forty-Two" for the next thirty years or so.

As I've approached the age of 42 I've watched many of my friends and family reach that magical number and continue onward with nary a sideways glance; was 42 just another number, with no real significance?  Now that I've arrived there myself I think there is something special about the number: it shows up in so many significant spots:  In mathematics, a magic cube can be constructed using 27 same-size cubes whose nominal values progress from 1 to 27, using a 3x3x3 progression in which every straight line drawn through the center of the cube comprises 3 cubes whose sum is 42.  If you were to fall into a hole which went straight through the Earth, your elapsed time would be 42 minutes- assuming you didn't bump or slide on the way. It's the angle in degrees in which a rainbow appears, the number of gods and goddesses in ancient Egypt, and the number of letters contained in one of the Qabbalistic names of God.

As I pondered the significance of 42, and upon reaching that magical number of years, I've suspected the philosophical retort that it might be the correct answer to a question incorrectly asked might just add some seasoning to the pan. What I can claim with reasonable certainty is that 42 has inspired me and countless others to wonder what's behind the seemingly nonsensical answers Life, The Universe and Everything provides us. We'll see what the year brings...mmm?