Tag Archives: President Eisenhower

Follow The ( American) Leader

What IS a modern leader? A – a politician with pots of money and a longing for power?  B – an idealistic altruist who wants to help humanity?  C – a petulant six year old wanting to play with grownup toys?

Frequently A and C are combined, and it seems to me that this is the sort of leader most of us get these days. I read a report the other day that the most successful leaders also have the character traits of a psychopath. This certainly explained a lot to me.

But do we really need leaders who are psychopathic, spoiled rich men, politicians who’ve compromised and bent their principles until they haven’t got any? Bring back The West Wing I say, at least we had decent men then, even if half of them were alcoholics, workaholics and egotists of various shades. Oh gosh isn’t it possible to think about leaders and leadership without thinking negative thoughts like that?

I’ve thought of other leaders, people like US Grant, who right at the beginning of the Civil War, on his first march with the civilians he’d trained, found that few of them were ready for the first stage of the march. The next day was the same. The third day he set off at the agreed time, leaving the stragglers behind. No threats, no harangues, just marched off without them. Boy, did they scramble to catch up, and he never had any trouble again. A man of his word, and one who never wasted them. (Also a man who loved animals, never went shooting, punished his men if they ill-treated their horses, and refused to attend a bull fight in his honour in Mexico when he was president)

But great soldiers don’t seem to make great heads of state. Grant made a hash of his presidency because he didn’t understand power games and trusted corrupt politicians. Eisenhower was not as successful a president as he was a genertal (towards the end of his presidency when he spent most of it on the golf course, the joke was that the White House was known as the Tomb of the Well-Known Soldier). Even the Duke of Wellington, when he was made prime minister, made a mess of it.

Interestingly, none of these leaders seemed to show the psychopathic traits that successful heads of state are supposed to need (presumably, Hitler, Stalin and Mao were role models for this type of leadership – and I wonder about Putin).  Lyndon Johnson would have been a prime example of this sort of leader in the west, with his iron controlling will and ambition, which is not the same as wisdom and judgement. Jimmy Carter by contrast, a reasonable man who was the exact opposite of Johnson, didn’t make a second term.

The whole world is watching the contest going on in the US at the moment, and yet after having watched the West Wing, we are now so savvy about the constraints and checks on a president’s power from his lobby groups, senators and congressmen, and their need for votes from satisfied voters, that we know that maybe the man is not who matters , but the party and its policies.

And yet at the same time, thanks to TV and media outlets, we still see the parties’ figureheads as personifying the policies. So when one hasty or ill-chosen word can trigger riots and violence all over the Middle East, and terrorism in our own countries, it matters terribly who is speaking for America and by inference, for the West.

So we all have our preferences, hoping that the man we think thinks most like us will win. One of the things that made non-Americans love John Kennedy, regardless of his politics, was that he seemed to value the rest of us all around the world, and to see us as partners in the progress of the planet.

Since then, other presidents have often seemed to us outsiders as thinking that America matters more than the rest of us. Yet the day of 9/11 actually showed us how the world is a village, that we are all connected, and people shared and grieved collectively all around the world. And people all around the world also grieved for loved ones they too had lost in New York that day. So it’s never been possible to think since then, that what happens anywhere doesn’t affect us all.

What happens anywhere does matter to us all, whether it’s the third year of drought affecting American farmers, and the consequent drop in their earnings, and the raising of food prices around the world, to honour killings in Pakistan and the ripples of hostility that go round the world, raising levels of distrust.

So when America chooses its leader, we long for a man who can see the rest of us as valuable inhabitants of our world, not just fodder for American corporates peddling pesticides, milk powder, GM foods or arms.

Many of us are beginning to understand Nurse Edith Cavell’s words. She was the English nurse executed by the Germans for nursing wounded soldiers of all nationalities, whom they shot as a spy in 1915. Her last words were: “Patriotism is not enough”. We are beginning to understand that if something doesn’t work for one country, then it will affect us all; that western countries can’t go on supplying arms or polluted goods or subversion in the name of diplomacy to other parts of the world and not be harmed ourselves eventually.  ‘My country right or wrong’ is now an outmoded concept for the citizens of the twenty-first century.

Most importantly in a world where nuclear arms are commonplace, is to know that our leaders are not ambitious patriots, or frightened six year olds who can press a nuclear button without thinking it through. Tsutomu Yamaguchi who survived Hiroshima, and then dragging himself to his family in Nagasaki, survived a second atom bombing, said before his death in 2010, that: ‘Nations with nuclear armaments should be lead only by women who are breast-feeding.”

I’d go further than that, and say that maybe all nations would be better led by mothers who are breast-feeding. And I don’t need to explain why, do I?

Food for Threadbare Gourmets

This recipe comes from a little book of risottos by Anna del Conte. The page is badly thumbed and stained, and it’s one of my favourites, though I’ve adapted it slightly. Risotto al Limone, risotto with lemon.

Simmer five cups of vegetable or chicken broth, and keep it simmering all the time. Sauté an onion and finely chopped celery stalk in two tablespoons of butter. When they’re soft mix in a cup and a quarter of Arborio rice or similar, and stir for a few minutes till the rice is translucent. Stir in two thirds of a cup of broth until it’s absorbed, and continue to do this until the rice is cooked. You may not need all the broth.

While this is cooking, thinly pare the zest from an unwaxed lemon, and chop it into six fresh sage leaves and the leaves from a small sprig of rosemary. Stir this into the rice halfway through cooking. Squeeze half the lemon into a small bowl, and combine with an egg yolk, quarter to half a cup of freshly grated Parmesan cheese, quarter of a cup of cream, a little salt and a good grinding of black pepper. Mix with a fork.

When the rice is cooked, add this to it, plus another two tablespoons of butter. Cover and let it rest for a minute or two. Give it a stir and serve immediately with more Parmesan if you want. Serves two greedy people over-generously, three well behaved people comfortably, and four as a starter. If I have any left over, I mould it into patties, sprinkle with flour, and fry to make a delicious light meal.

Food for Thought

Prayer obviously produces results, otherwise millions wouldn’t pray.                                                                                                                       Krishnamurti    1895 – 1986  Indian spiritual thinker and teacher

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Travels in Foodie Heaven

Food was not a topic of much joy in my war-time childhood. Green ration books for us children, cream ones for adults. If you went shopping without them, it was a waste of time, and you had to get a bus back home to pick them up and start all over again, standing at the back of the queue at every shop.

The biggest foodie thrill I can remember back then was the one orange a year, stuffed in the bottom of my Christmas stocking. Things looked up slightly on my tenth birthday, the first I had ever spent with my father. (I was ten months old when he went to war in 1939, returning for two weeks leave in 1945, before finally coming home in 1947. But we only saw him for a month before he was posted to Belsen).We qualified for an army quarter by the time my birthday arrived, and joined him. To my parents’ horror it was the former home of the Beast of Belsen, the sadistic commandant of the concentration camp.

Knowing nothing of this, I concentrated on my birthday. My new parents took me for a treat to the Officers Club. The palace of the Princes of Hanover now served as the Officers Mess, where we children were allowed for the children’s Christmas party; it was held in the marbled, mirrored, chandeliered ballroom, with satin and gilt chairs to fall over during musical chairs. And the Prince’s hunting lodge deep in pine forests running with deer and wild boar, was now the Club.

The speciality of the German couple who ran it was their sugary doughnuts with butter cream and jam inside (Had the Hanoverian princelings also enjoyed these goodies before us?) I had never tasted anything like them -the nearest thing to heaven in my gastronomically deprived childhood. This may have been the moment when I became a foodie.

The next high point in my foodie career was staying in Vienne in central France a few years later. We were still on rationing in England at the time, and the rich French provincial food was a shock to my spartan system. But here I discovered real French bread. It was brought up from the village to the chateau by one of the maids every day, fresh and warm for breakfast. And in the afternoon a fresh supply was delivered to the kitchen by a boy on a bike. We children would gather illegally in the kitchen and annoy the maids by tearing into the warm bread and eating it with delectable runny confiture dripping onto the floor.

Malaya was another foodie milestone. We lived in a hotel on the edge of the sea in Penang for over a year, and ate in a dining room reminiscent of the forecourt of St Pauls Cathedral. Great pillars stretched the length of the ballroom. We walked this length between palms and pillars three times a day for every meal, and subsided at the end of it in the dining area, still pillared and palmed. We ate the same meals every week, in the same order and my favourite day was Friday when we had nasi goring, the only nod in the direction of the local cuisine.

I’ve tried to get Malayan friends to replicate it, I’ve tried myself, but nothing has ever had the same texture, tastes, variety and delicacy. I can copy most of the culinary joys of the past, but that one has proved impossible – it’s just a fragrant regretted memory.

In Majorca, when few people had even heard of it, at a little fishing village called Cala Ratjada, we stayed in the first hotel to be built there,( there are now over fifty) which they were just finishing, and the water for the shower came speeding through the bidet, and the hand basin only had water in short bursts. But down by the sea was a fish restaurant, and there I tasted two foodie classics, a genuine paella, and a lobster salad which is still fresh in my memory. I was beginning to sensitise my taste buds.

France a year later, this time a hamlet somewhere between San Tropez and Le Lavandou, where every meal eaten under the vine covered terrace was like ambrosia – never a dud. My lasting memories of this bliss were the fresh croissants for breakfast with unsalted butter and delicious homemade apricot jam, and aoli.  Eating aoli was like discovering the secret of culinary life- the simplicity of it, the exquisiteness of it, the white china, the perfect egg, the salad and the aoli. I decided there and then that I’d learn to make it when I had my own kitchen. (Living in an officers mess didn’t give me much scope for cooking experiments at the time.)

Later, driving back from Bonn with a girlfriend, we stopped at Aix (shades of “How they brought the good news from Aix to Ghent!”) for a coffee. We ordered rum babas and though it was fifty years ago, I can still remember the shocked delight at the taste of the rum and the cream and the yeasty cake. They were a benchmark for all rum babas eaten since, and none of them have measured up to the rum babas of Aix. We sat by a river in the sun, with dappled leaves reflected in the water, tall, grey eighteenth century buildings lining the other side of the road.

The next foodie revelation was staying with an old school friend in Winchester, who had become a talented cook in one year of marriage. We started the meal with shrimps in mayonnaise in half a pear, a very 50’s thingie and followed this with roast duck and orange. By the time we got to the crème brulee poor Brenda had fled the room to cope with not morning sickness, but evening sickness.

Her husband and I somewhat unconcernedly tackled the heavenly crème brulee she had left behind. I’d never tasted it before, cream not having been freely available in my past, so this was another taste bud sensation. To this day I can’t go past crème brulee however much I may have eaten beforehand.

Hong Kong? Oh yes, lots of lovely Chinese dishes, but what I remember from those days was the bombe Alaska at a place called Jimmy’s Kitchen. A girl friend and I would skip out from the office at lunchtime and order a bombe Alaska each. Fortified by this self-indulgent mix of sponge and fruit and ice-cream, brandy and meringue, we would totter reluctantly back to our desks to resume writing our boring little stories about fashion parades and new cosmetics for the woman’s pages.

So now, after a lifetime of enjoying food, here in New Zealand, land of milk and manukau honey, what gluttonous delights light my fire? Well, there are two things I cannot live without these days. One is a nice cup of tea. And the other is a nice cup of coffee!

Food for Threadbare Gourmets

When the crusty Duke of Wellington came back from his campaigns in foreign parts, legend has it that all he wanted was a slice of hot buttered toast. What he was talking about was comfort food, and it’s different for each of us. Mine is cornflakes if I’m on my uppers, or creamy mashed potatoes, or scrambled egg. My husband believes that scrambled egg is the apex of my culinary skills, but others have been known to recoil in horror clutching their hearts, when they discover how many eggs and how much butter and cream have gone into them!

For your run of the mill ordinary breakfast scrambled egg, I use a generous sized walnut of butter, and about two tablespoons of milk. I melt them, and then break the eggs in and stir to mix. The trick is to have the buttered toast ready, and then stir the scrambled egg in the pan very gently so it forms large curds. Cook it very slowly, if it’s cooked too fast, it becomes stringy, tough and watery. As soon as the curds are almost cooked, I tip it onto the waiting toast, as it still goes on setting while it’s hot. For softer, creamier scrambled eggs, add more butter and use cream – delectable.

Food for Thought

Every gun that is made, every warship launched, every rocket fired signifies, in the final sense, a theft from those who hunger and are not fed, those who are cold and are not clothed. This world in arms is not spending money alone. It is spending the sweat of its labourers, the genius of its scientists, the hopes of its children.

From a speech in Washington in 1953, by President Dwight. D. Eisenhower 1890 -1969

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