The phrase “It’s so random” has oft been applied to our blog. Rather than rejecting that or feeling hurt, Andy and I embrace it. :). Maybe that’s why we’re so enamored with Joe Pera. His TV series is definitely random.
Admittedly, we’re a little slow to join his fan club. The first episode of Joe Pera Talks With You debuted in June of 2018 – and the final episode of the third season ran in December 2021. You can watch them on Max (fka HBO) or Amazon Prime. Each series is just 11 minutes – perfect for someone like me with a short evening attention span.
Here’s the catch. You may either love it or fall asleep watching it. Yes, it may be polarizing – even though Joe Pera is the mildest, kindest man you’ve probably ever met – or watched on TV. Ringer.com described the series this way: it’s “mellow, joyful, and good-hearted” and it’s “three seasons of funny, unique, thoughtful programming.”
Pera, assuming the role of a dorky 30-ish-year-old middle school choir teacher, talks with us in a monotone; his shoulders stoop and he walks like an old man. But he’s filled with sage advice. Here’s part of one of his talks I love:
When Stephen Hawking cheated on his wife, she must have felt pretty sad. It was a terrible thing to do, and I don’t want to defend him, but try thinking about it from his perspective for a moment. He spends all day thinking about the universe and how big it is. How our star, the sun, is just one of dozens of stars in the galaxy, which is just one of dozens of galaxies in the known universe, all set against handfuls and handfuls of time. If one guy cheats on his wife, what’s the big deal?
Thinking further down the same line of thought however, if we’re so tiny and insignificant, if you’re able to find one person in the entire universe who cares about you, why would you want to disappoint them?
In the episode above – 11:32 minutes long – Pera talks (briefly) about dominoes, sheet music, lightening, water pressure, the sound of whole milk being poured, the Blue Angels, textile fibers, hot tubs, and pineapple. My favorite line: “At some point most stuff becomes obsolete.”
(an aside: we just started watching How To With John Wilson on Max. It’s weirdly similar to Joe Pera – but about NYC. The second episode is all about scaffolding, and “how easily something short term becomes permanent” to quote the NYTimes review.)
Joe Pera adores his Basset Hound, Gus, but I wonder what he would have to say about the 1962 Italian film Mondo Cane (It’s a Dog’s World). That film is as random as Joe’s series – but its gloomy depiction of a world gone to the dogs couldn’t be more of a polar opposite to how Joe sees the world. Andy, in today’s Andy’s Corner, argues that the world really has gone to the dogs, but not as you may expect. I wonder what Joe Pera would say about that?
Our pole bean crop is just starting to produce, so when Joe Pera talks about growing beans, I perk up. He shows us the arch he constructed and remarks that now he doesn’t have to stoop to pick a bean and can simply and easily reach up to get the hanging beans.
We have always grown our pole beans in 3′ high galvanized water tanks – with cages or poles for the beans to climb up. And then we wonder why we have trouble reaching them. I think a bean arch, starting at ground level, is our project for next summer’s crop.
And while I’m talking with you about beans, I’ve got the perfect recipe to enjoy your bean crop. I can almost hear Joe – in his soft, sweet voice – going on about how much he misses the meatballs and the green bean salad his Nana used to make. Did she watch Julia Child, Joe? Maybe this green bean salad will be almost the same as Nana’s.
A Riff on Julia Child's French Potato (and Green Bean) Salad
- 1 lb green beans, wax beans – or combo
- 1 1/2 lbs small new potatoes such as baby red potatoes or Yukon Gold
- 2 T minced shallots or green onions
- 1/4 c warm broth or warm water (this can be chicken broth, vegetable broth, or broth with a little white wine)
- 3 T white wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 c olive oil
- salt and pepper
- 2 T roughly chopped parsley
- 2 T roughly chopped basil
Simmer the beans in salted water until firm-tender, about 3 to 5 minutes, then drain and rinse with cold water. Chop into about 2″ pieces; drizzle with a little olive oil and sprinkle with a little salt
Make the vinaigrette by mixing together the shallots, warm broth (or warm water), vinegar, mustard, olive oil, 3/4 tsp salt and 1/4 tsp pepper.
Bring a large pot of well-salted water to a boil. Add the potatoes. Simmer until the potatoes are firm but easily pierced with a skewer, about 20-30 minutes. Drain. When the potatoes are cool enough to handle, cut them into chunks and place in a bowl. While the potatoes are still warm, add the vinaigrette and gently combine.
When you’re ready to serve, carefully stir together the cooked beans, dressed potatoes, parsley, basil,and olive oil. Add salt and pepper to taste. Serve at room temperature.
Another! New name. Pera? OK. The bean salad looks absolutely fabulous! Whatever catches your imagination and you use for motivation is great, because the output sure is wonderful!
I’m so sorry that Joe Pera’s show was canceled. I loved it!