Sunday, April 30, 2023

What is a First of May?

 


FIRST OF MAY


In circus lingo a ‘first of may’ is a boy who runs away from home to join the circus and is put to work as an apprentice clown.  The name stems from the traditional opening date of tented circuses – the first day in May. That is when the dirt roads in most of the country were dry enough for circus wagons to leave their winter quarters in Indiana, Wisconsin, Oklahoma, or Florida. We are talking of long ago, over a hundred and fifty years gone past. I’m not quite THAT old, but when I joined Ringling Brothers, Barnum & Bailey Circus in 1971 I was labeled a ‘first of may’ by veteran colleagues in clown alley.

Red Skelton started his career as a first of may with the Al. G. Barnes Circus during the 1920’s. 

Burt Lancaster joined the big top as a first of may late in the 1920’s. But quickly skyrocketed to star status as an acrobat/trapeze flier, along with his partner Nick Cravat. You can see him doing several circus routines with his partner Nick in the movie “The Crimson Pirate.”

First of mays, apprentice clowns, traditionally were not allowed to create their own makeups. They were instructed in putting on a classical whiteface make up, and that’s what they had to stay with until they had completed at least one full season with the show. Then they could switch to any kind of clown makeup they pleased.

I started out as a whiteface, not because I had to, but because my thin facial features looked good in whiteface. In my thirties I switched to an auguste makeup, one that emphasized the eyes and mouth with white while the rest of the face was flesh-toned. I did this because Stein’s Clown White (the only decent clown white makeup on the market) seals all the pores on your face, making it itch like all get out. On hot days when the perspiration couldn’t come through the skin on my face I used a large feather to frantically sweep across my face – I couldn’t very well scratch because that would streak the makeup.

Naturally a first of may did all the grunt work in clown alley. It was my job to mix up tubs of shaving cream from shredded bars of Old Spice shaving soap. This goo was used in all our pie fights. Real cream or fruit fillings in a pie would have knocked you unconscious when received in the kisser. Plus your makeup would be completely destroyed. Shaving cream in a can was too thin and light and wouldn’t hold together in a pie tin. It wouldn’t travel any distance, either. I’ll always associate the scent of bay rum with my days as a first of may. 

I was also tasked with blowing up the balloons for the balloon chase. There was no air compressor or foot pump in clown alley. I had to blow up twenty-five balloons for each show. I did each one with my parched lips and aching lungs. These were put on a stick, then given to one of the vendors (known in the circus as a ‘candy-butcher’) to carry through the audience during the come-in (when the clowns warmed up the audience before the show started.) At some point a clown would grab the balloons away from the vendor and a merry chase would ensue, with the enraged vendor chasing said clown around the arena, while the original clown handed off the balloons to various other clowns. The blow off came when the last clown carrying the balloon tripped and fell on the balloons, creating a terrific but harmless popping noise.

A first of may had no say in creating any gags. He was given gag assignments by the producing clown – in my case, a veteran funster named Mark Anthony – who once carved a life-sized elephant out of foam rubber, hollowed it out, then painted it to look exactly like a real pachyderm, so it could be used in the famous disappearing elephant magic act.

Mark gave me a cheap paper parasol with a rubber ball attached to fishing line. The line had a hoop at the other end. I put the hoop over the tip of the parasol and then strolled about twirling the parasol, apparently balancing the rubber ball on the very edge of it. When I took my bow the ball swung loosely on the line to reveal the trick. It was a gag with whiskers on it. So eventually I came up with my own gag. I bought a large yellow plastic banana and walked around the arena with it stuck in my ear. My gag is meaningless today, but back in the early 70s there was a popular kid’s joke that went:

"Hey, you've got a banana in your ear!"

"What?"

"I said, YOU'VE GOT A BANANA IN YOUR EAR!"

"What? I can't hear you; I've got a banana in my ear!"


Believe me, my clown gag was a panic. Kids screamed themselves hoarse telling me I had a banana in my ear, while all I did was shake my head and mouth the words: “I can’t hear you, I have a banana in my ear.”

Mark Anthony was not happy with my departure from circus tradition. To show his displeasure he put me in the clown car, as the bottom member of the entourage that pours out of the tiny vehicle when it drives into center ring. There were any number of larger clowns than me who by rights should have been on the bottom of the pile of wretched men packed in like sardines; but Mark made sure I got that position, which left me nearly suffocated after each performance.

First of mays had to participate in all the dancing numbers at Ringling Brothers. There was Opening, Spanish Web, Spec, Elephant Menage, and Finale. As low buffoon on the totem pole, I was always placed directly behind an elephant in all of these numbers. Need I say more? I quickly learned how to side step around bales of steaming manure. Unfortunately I was not allowed to wear a gas mask. Elephants have an eclectic and undiscerning appetite, sucking up everything from cigar butts to rotten fruit. The resulting gaseous miasma could have fired a power plant.


I never felt put upon as a first of may for having to do all the grunt work and for taking instruction from my comedic elders. I loved being a vassal in that whimsical kingdom, which now exists only in picture books like other fairy tales.


The first of May is a holiday in many parts of the world, celebrating workers' right to unionize. But to me it will always be remembered as those hallowed inaugural months when first I put on the motley and slap shoes for a living.

Evan Gershkovich

 


 

Evan Gershkovich  (American Reporter Being Detained in Jail in Russia.)

 
 
Russians think reporters trained

in the truth should be detained.

Truth and facts and liberal views

aren't considered lawful news.

Like the Red Queen often said

when in doubt 'off with his head!'

 

Sunday, April 23, 2023

Traintracks.

 

I loved railroad tracks as a boy.

Their limitless horizon pulled me along them with a hidden hunger, a promise of total happiness at the end of the line. In some huge railroad depot mansion where my longings were met and my fears unloaded and buried like clinkers.

Railroad tracks were also an unending source of material for boyish construction and collection.

Descending to specifics, I remember my first train ride. My mother took us children to the Milwaukee Road station in downtown Minneapolis to take the local to Red Wing for a look-see at pottery. That would be me, Sue Ellen, and Linda. She bought a glazed crock for making sauerkraut, but only ever used it as an umbrella stand or to put cattails in during the fall. She considered sauerkraut declasse. 

Those Milwaukee Road tracks reeked of creosote and the constant kiss of hot metal. I stared down at them mesmerized, almost ready to leap down and wallow in the oily granite chips that buoyed up the wooden ties.

A firm yank from my mother pulled me back from an untimely grave. But from that moment on I was hooked on railroad tracks; what ran on them, how they smelled, what they produced in the way of loot, and the flora and fauna that flourished along their side.

There was a rail yard near our house on 19th Avenue SE in Minneapolis. Only two blocks away. The moan of diesel engine whistles was as common as birdsong. That railyard was overshadowed by monumental cement grain elevators that brooded in the sunlight like trolls, a halo of pigeons endlessly circling each one. Old rickety wooden warehouses lined some of the tracks; they seemed permanently boarded up – inviting incipient pilferers such as my friends and I to break inside. Tear away the cobwebs and discover abandoned crates of sardine tins or Ming vases packed in excelsior.

But our larcenous instincts were still held in check by our mothers’ constant admonitions to ‘keep your nose clean,’ with the implied threat that ignoring their counsel would inevitably lead to hair brushes and/or belt straps being applied to tender young bottoms with unexampled vigor.

So we walked along the tracks on deep summer days, collecting various items of interest. Rusty and bent railroad spikes. I kept my collection of these useless articles in the garage, up on a ledge where the wooden wall met the roof. They remained sacrosanct, then forgotten, until years later when a new garage door was installed; the vibrations of the various tools used in the operation dislodged the rusty spikes, which came raining down on the workmen like blunt spears. It took a good bit of sweet talking on my mother’s part to get the workmen to finish the job. And the look she gave me afterwards would have curdled the Milky Way.

We laid pennies on the track when a train approached. The copper coins (and they WERE copper back then) flattened out nicely into thin ovals.

In the fall the cattails and the milkweed pods ripened along the train tracks. That called for an all-out cattail war or milkweed pummeling contest. When we finished we looked like the inside of a mattress. 

And the half-consumed sulfur flares! These were manna from heaven to a pyromaniac like me. I gathered up a dozen or more to take over to Jimmy Antone’s garage, where we gouged out the sulfur and stuffed it into a pipe capped at one end. Then lit it. The resulting brimstone rocket thrust would last for fifteen minutes or more. How we managed to never burn down the Antone garage is beyond me.    

Frogs, salamanders, and turtles, luxuriated in the sun where the railroad tracks rose above swampy ground. Grown fat and careless with easy pickings, they were easy prey for our Twins baseball caps. Like a cat bringing a dead bird into the house, I often brought my damp hatful of dazed amphibians into the kitchen to dump in the sink. This was not received well by the kitchen slavey – aka my mother. I was summarily ordered to remove said slimy things into the backyard PDQ. Where I let them slither and slide away to their dehydrated fate. 

When I joined Ringling Brothers as a First of May I got my own room on the circus train. That meant untold hours living with and on railroad tracks. Such an existence never grew stale or tiresome to me.

In fact on sleepless nights (you get a lot of those after you turn 70 – or at least I do) I still like to imagine myself on a set of tracks, with semaphore signals clanging in the distance, looking up at a water tower, or a gantry winking away. Someday soon, I guess, I’ll be taking that long last walk down the tracks of the Celestial Railroad, to find that everlasting Depot.



Thursday, April 20, 2023

muffin recipe

 

Epicurious

3.4

(108)

A plate of basic muffins being served with butter and jam.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
  • Active Time

    10 minutes

  • Total Time

    30 minutes

This basic muffin recipe has a neat trick: Instead of giving you instructions for making just one kind of muffin, it acts as a base recipe for making pretty much any kind of muffin you can imagine. We have a few variations here (including bacon muffins!) to get you started, but they’re illustrative of the many other things you can try. You can use the raisin variation, for instance, to make chocolate chip muffins or the fresh blueberry muffin instructions to make a cranberry version. If you want to get even more creative, you can even make chocolate muffins, or a double chocolate version, by adding a bit of vanilla extract and cocoa to the muffin batter before you mix in your chips. (While the recipe calls for buttering the muffin tins, you can opt to use silicone or paper liners instead to dress them up.)

However you flavor them, these quick bread–adjacent treats are delicious. They’re a bit heartier than the tender cupcake-style muffins you usually find in coffee shops these days. These have a dense, moist crumb, and the muffin tops are rounded and pebbly rather than puffy. They’re also really quick and simple to make—particularly since the ingredients are only lightly mixed—so you can easily throw them together for breakfast or brunch and serve with butter and jam or a swipe of cream cheese. If you make them ahead, store at room temperature in an airtight container.

This recipe was excerpted from ‘The Fannie Farmer Cookbook’ by Marion Cunningham. Buy the full book on Amazon.

Ingredients

Makes 12 muffins

2 cups (250 g) all-purpose flour
1 Tbsp. baking powder
½ tsp. kosher salt
2 Tbsp. granulated sugar
1 large egg, slightly beaten
1 cup (8 oz) whole milk, room temperature
¼ cup (½ stick) butter, melted
  1. Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the dry ingredients; the batter should not be smooth. Spoon into the muffin cups, filling each one about two-thirds full. Bake for about 20 to 25 minutes each.

    VARIATIONS:

    Blueberry Muffins: Increase sugar to ½ cup. Reserve ¼ cup of the flour and toss with 1 cup blueberries; stir them into the batter last.

    Pecan Muffins: Increase sugar to ¼ cup. Add ½ cup chopped toasted pecans to the batter. After filling the cups, sprinkle with more granulated sugar or brown sugar, cinnamon, and more chopped nuts.

    Whole-Wheat Muffins: Decrease all-purpose flour to 1 cup and add ¾ cup whole-wheat flour.

    Date or Raisin Muffins: Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter.

    Bacon Muffins: Add 3 strips bacon, fried crisp and crumbled, to the batter.

    Mini Muffins: Swap standard muffin tin for mini muffin tin and bake at 375°F for 10–13 minutes. (Makes about 36 mini muffins.) 

    Editor’s note: This recipe first appeared on Epicurious in August 2004. Head this way for more of our favorite breakfast recipes

Cover of The Fannie Farmer Cookbook 1996 edition.
Excerpted by permission of Knopf from The Fannie Farmer Cookbook: Celebrating the 100th Anniversary of America's Great Classic Cookbook, copyright © 1996 by Marion Cunningham. All rights reserved. Buy the full book from Amazon or Bookshop.
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Reviews (108)

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  • I love this recipe! It's an old fashioned muffin, not very sweet. My kids like it and I've made it several times. If you're looking for a sweet, cupcake-like muffin, this is NOT it.

    • Mrs. Dash

    • Northampton MA

    • 1/15/2023

  • Some people are being overly harsh with their reviews. This is, like the title says, a basic muffin recipe, not an overly sweet, pastry-like muffin of the current western world. I found them to be a bit dense and to be honest, they do taste more like a scone or a biscuit, but they are still delicious! They would be great served warm with some butter or jam, or both. I will definitely make them again.

    • Erin

    • Montreal, QC

    • 12/9/2022

  • Bad :)

    • Anonymous

    • 11/1/2022

  • THESE WERE DISGUSTING!!! I WOULDNT FEED THIS TO MY 10TH EX HUSBAND!!! AND I HATE HIM WITH MY SOUL!! I WOULD RATHER GO TO JAIL THEN EAT THESE EVER AGAIN!! I WAS AT THE FISH MARKET WHEN I TOOK A BITE OF ONE OF THESE AND I PASSED OUT ON THE DRAD FISHIES!!

    • Linda Sou

    • THE FISH MARKET

    • 10/30/2022

  • THIS IS THE WORST THING ON GODS GREEN EARTH. I HAD TO WRITE MY OWN I SURVIVED BOOK ABOUT THESE “MUFFINS”. IF YOU WANT YOUR TASTE BUDS INTACT DO NOT EAT THESE.

    • SOMEONE WHO ALMOST DIED

    • THE GRAVE

    • 10/30/2022

  • yucky not yummy REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

    • JOE BALL

    • ur mom

    • 10/24/2022

  • By far the driest blandest worst things I have ever made. I am embarrassed by this trash. Whoever taught the author how to cook, needs to be beaten.

    • Hate this

    • Miami

    • 9/5/2022

  • These muffins are delicious, especially hot out of the oven. The only tweaks I made were to add pumpkin spice and cinnamon. They came out nice and golden. The key is to not over mix and you will be fine. I will definitely be making these again.

    • Anonymous

    • Warsaw, Poland

    • 8/16/2022

  • For all the people who gave this a low rating: this recipe is a traditional muffin recipe and is absolutely correct! These are true muffins, not the overly-sweet cupcake-type things people call muffins today. They are meant to be served warm from the oven with some butter and perhaps jam. Try it!

    • Baker1962

    • Alberta, Canada

    • 6/11/2022

  • I think Epicurious meant " Biscuits" or scones.. While this muffin is really bad but it taste good with my homemade gravy.. That crumbly " Muffin" texture goes super good with sauces and Gravy... but as muffins Naww I dont think its the creator's mistake most likely Epicurious swapped the titles or something

    • Anonymous

    • Malaysia

    • 5/14/2022

  • Nice easy n simple recipes very smart

    • Anonymous

    • Fiji Islands

    • 1/6/2022

  • This is my go to recipe for basic muffins. My kids and I really like it. This isnt a cake-like muffin like sold in stores. I use this to make make breakfast muffins and add butter and honey to it at the end. I only change a couple of things. I use 2oz of applesauce to substitute the egg (I don't even add the sugar) and I only use 1 tsp of baking powder. I mix all the wet ingredients together and slowly add them, in case there feels like too much water. You don't want the mix runny but just right. Thanks for sharing!

    • Julie

    • USA

    • 12/1/2021

  • I think this is an okay base recipe, but here’s what I did to produce a richer flavor. I used buttermilk in place of milk, 1/2 cup of melted butter added in last, 1/4 cup sugar, two teaspoons of vanilla, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 applesauce for moistness. This is what I did, and the flavor was improved.

    • Vanessa

    • Queens, NY

    • 11/16/2021

  • I have discovered something in previous attempts at making these add the milk before the butter. Add your butter last or the sugar and flour will soak it up leaving a dry mess. Do not just throw everything in one bowl without having an order to it.

    • I-Like-Food

    • dallas

    • 2/5/2021

  • I have made the pecan version multiple times. They are amazing! I have started adding unsweetened shredded coconut and it is sooooo good. Definitely try adding some coconut.

    • I-Like-Food

    • Texas

    • 2/3/2021

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