Waitin’ on a Sunny Day

It’s Ann here today. Andy is in OurLittleCorner thinking about road trips.

“I need you to chase these blues away” is a line from “Waitin’ on a Sunny Day” by Bruce Springsteen and The E Street Band, 2002.

I’m kind of enamored with Bruce Springsteen at the moment. His looks? His style? His music? Something else? You can probably guess.

Admittedly, this affection for Bruce came late. His first album, Greetings from Asbury Park, NJ, came out in 1972. In 1972 I was busy with our one-year-old daughter – and thinking about having our next child, who would arrive in 1973. And I didn’t have much time to spend listening to music.

That 1973 child, our son Travis, has been here visiting from Brooklyn for the past week, and we always talk about music. And we listened to Nebraska, the album which Springsteen recorded in 1982. And then, after reading up on Springsteen, I realized he took part in the 2004 Vote for Change tour, along with such super-stars as James Taylor, Neil Young, Jackson Brown, and The Dixie Chicks, all of whom were supporting the presidential candidate John Kerry.

One of the songs sung repeatedly on the tour was “People Have the Power,” a song written by Patti Smith in 1988. Patti Smith wasn’t a part of that musical/political tour but Springsteen and Michael Stipe (what a fabulous dancer — as well as singer — whom I had not heard of until this week) joined Patti in 2018 at the Beacon Theater in NYC for a performance of her song. The lyrics resonate. And Patti, at the age of about 72, is inspirational.

The people have the power

The power to dream, to rule
to wrestle the world from fools
it’s decreed the people rule
it’s decreed the people rule
Listen
I believe everything we dream
can come to pass through our union
we can turn the world around
we can turn the earth’s revolution
we have the power
People have the power

Finally, I watched Springsteen’s impressive plea in “Land of Hope and Dreams,” recorded in the UK in May of this year, 2025. That solidified it. I needed to blog about him!

If you want to know more details about Springsteen’s life, The Times of London has a recent interview. Did you know that Michelle Obama played the tambourine with him at a Barcelona performance in 2023?

“Waitin’ on a Sunny Day” may not be one of Springsteen’s most lauded songs, and it’s certainly not one of his most political … it’s really about a relationship, but I like the title and I especially like this joyful (sexy?) 2010 video. It hard not to smile — and feel a little more upbeat — as you watch it. Patti Scialfa, whom he’s been married to since 1991 and is a member of the E Street Band, is, appropriately, a part of the performance.

Hard times
Baby, well, they come to us all
Sure as the ticking of the clock on the wall
Sure as the turning of the night into day

‘Cause I’m waitin’
Waitin’ on a sunny day
Gonna chase the clouds away
Waitin’ on a sunny day

Finding a recipe to go with this blog was tricky. Springsteen has talked about loving a peanut butter and jelly sandwich in the middle of the night. And he has talked about the buttermilk pancakes he fixed for his kids’ breakfast. Neither of those excite me. So I’m turning to Patti Smith for help. She is, apparently, a big Korean Carrot Salad enthusiast.

Klaus Biesenbach, a museum director, has posted numerous Instagram photos of himself and Patti Smith on different days, with Patti’s different hairdos and with her different outfits…but always with the 2 of them at Uma’s in Rockaway, NY, eating Uma’s Korean carrot salad!

According to the website BeyondKimchee.com, Korean Carrot Salad, or Morkovcha (Морковча) in Russian, was created by ethnic Koreans known as the Koryo-saram, who were relocated to Central Asia by Stalin in the 1930s. “In their new homes, they had to adapt their traditional recipes, especially kimchi, using available ingredients. Since Napa cabbage and radishes were hard to find, they started using carrots instead, leading to the creation of this unique Korean salad.

If you want a good video, here’s TikTok’s Kat Chao showing you how to make it (with slightly different ingredient amounts than our recipe).

@katchaomeow

this is going into my pickle rotation permanently – super delicious and addictive 🥕🥕🥕 recipe: @Alex & @LA Makes 123 Ingredients ⬇️: 7 large carrots, shredded 10 garlic cloves, minced 1/4 cup olive oil 1/2 cup white vinegar 1 tsp salt 1 tbsp ground coriander 1/4 tbsp smoke paprika 1/4 tbsp chili powder 1/4 tbsp white pepper Add salt and white vinegar to shredded carrots and mix well. Let sit while you prep other ingredients. Add garlic, ground coriander, white pepper, paprika, and chili powder to carrots. In a pan, heat up olive oil. Pour over spices and garlic. Mix well. Let sit on counter 1-2 days. Refrigerate and enjoy cold. #koreancarrotsalad #carrotsalad #easyrecipe

♬ original sound – Kat Chao

Morkovcha – Korean Carrot Salad

Club-Winged Manakins and Punsters: Too Sexy to Survive?

It’s Andy here today. Ann is in OurLittleCorner thinking spicy thoughts.

I have long wondered why I have such a penchant for making puns. Do I have some sort of interpersonal disorder that requires therapy? Is it a need for attention? Is it a subconscious cry for help?

Then I read about club-winged manakins in Richard Prum’s delightful book The Evolution of Beauty and It dawned on me that the mating rituals of these little South American birds may hold the key to explaining my obsession with puns. Let me elaborate.

Male and female club-winged manakins (Image from “Are These Birds Too Sexy to Survive?” by Richard O. Prum, NYTimes, 2017).

Prum argues that female aesthetic preferences and mate choices is a critical aspect of evolution that has been ignored, especially with regard to why certain features have evolved even if they were detrimental to survival.  Prum uses the club-winged manakin as one case in point. I’ll get to how this relates to human puns a bit later.

To start with, as is common with birds, it’s the female that wears the pants when it comes to selecting a mate. Also typical of birds, a male will knock himself out acting goofy in hopes of attracting one of the females watching on the sidelines. In the case of club-winged manakins, the females are most attracted to males that can make the sexiest whirring or buzzing sound (which is produced by rubbing their wings together). You’ve got see the below video to appreciate the humiliating lengths to which a male will go to catch a female’s eye (and ear).

The Club-Winged Manakin Dance – Brief but potent ( Video from the Cornell Lab of Ornithology)

The catch is that to make that sexy “whirring” sound the ulna bones in the males’ wings had to evolve to be abnormally thick; the thicker the bones the louder the “whir” and the more likely to be “selected” by females (and to pass their genes on to the next generation). The evolutionary irony, if there is such a thing, is that the added weight of the thickened wing bones hinders their flight, making it increasingly difficult to survive. In short, the aesthetic preferences of those finicky females could be leading club-winged manakins to extinction.

This brings me to the disturbing parallel that can be found between the “whirring” of club-winged manakins and the punning antics of male Homo sapiens. John Pollack, in The Pun Also Rises, claims that puns have been around since the invention of language. Not only that, there’s some speculation that humor (including puns) has evolutionary relevance. I found this on Purplesquish.com.

From an evolutionary standpoint, humor may have developed as a way to showcase intelligence and social adeptness. Some scientists argue that women, over centuries, may have been naturally inclined to seek partners who could make them laugh because it indicated mental agility and problem-solving skills.

Indeed, as reported recently in Psychology Today, modern women are attracted to men with a sense of humor and men are attracted to women who appreciate their humor. This certainly looks like Prum’s “aesthetic preferences and mate choices” in action. And what could be a more pure and concise form of humor than the pun, which I would suggest is much like that pure and concise “whir” of the club-winged manakin?

Using humor to attract a potential mate? (from “Pearls Before Swine” by Stephen Pastis)

I’m sure that by now you see where I’m headed with all of this. Puns, aside from attracting a potential mate, have little practical survival value (especially for us monogamous humans). Similar to the manakins struggling with their aerodynamically-deficient wing bones, the pun-obsessed males of our species must deal with a troublesome interpersonal handicap – people, even female type people, can tolerate only so many puns. On top of that, punsters are destined to pass their pun genes to their progeny. Whether this eventually will lead to the extinction of the punster segment of our population remains to be seen.

To conclude, I’m hoping that if you take away anything from all of this it will be to have gained a bit of tolerance for those among us who incessantly blurt out bad puns. Just keep in mind that what you are hearing is the product of thousands of years of evolution driven by female preferences over which punsters have little control. So, instead of groaning when you hear a bad pun, conjure up an image of that little club-winged manakin sitting on a twig raising his butt and making that pathetic “whir.” It may even make you smile.

In Defense of Okra

It’s Ann here today. Andy is in OurLittleCorner trying to get into the head of a dog.

Recently some of our loyal and lovely BigLittleMeals readers have been less than kind in their reaction to the mention of okra. It all came to light after my blog about chia seeds and their “mucilaginous” consistency, i.e.– when soaked, chia seeds produce a thick, gluey substance that helps it store water and food by keeping the seeds moist.

The mention of a consistency that is thick and gluey must have inspired our readers to think about okra. “Slimy” is the most frequently used adjective describing okra’s texture. And “YUCK!” seems to be the most universal reaction.

How could such a beautiful plant produce a vegetable (well, it’s technically a fruit) which receives such negative remarks? I think okra is grossly underrated and terribly misunderstood. Its potential deliciousness is all about the cooking technique you use.

Okra plants can grow to 6′ tall! Here’s Martha Stewart’s head gardener with her red okra crop.
This green okra variety is called “Clemson Spineless.”

Before I give you the hints on how to remove slime, it’s important to note okra’s origin.

According to the New York Botanical Gardens, “Abelmoschus esculentus, commonly known as okra, is thought to have originated from the region around Ethiopia. It is estimated that the plant arrived in the Southern United States beginning around the 16th century through the slave trade. Okra was one of the few crops that enslaved Africans were able to bring with them from their communities and these crops were sucessfully cultivated thanks to the early growing season and mild winters of the South. Culinary historian Michael Twitty noted that “okra was one of the ultimate symbols of the establishment of the enslaved community as a culinary outpost of West Africa.” Okra became a staple in the personal gardens of enslaved people, providing extra sustenance when food was limited or withheld by slaveholders.” The same article states that “the term gumbo originates from the Angolan word for okra, kingombo. Fried and stewed okra with tomatoes were also enjoyed by enslaved people, and have become a hallmark of African American cuisine.”

My dear Louisiana friend, Katie, can’t say enough good things about okra and likes to steam whole okra (stems attached) and then dip the okra in lemon butter. And our daughter’s good friend who grew up in Cuba remembers his mom fixing stewed tomatoes and okra and advises that adding a bit of lemon juice is the key to removing sliminess (we’ve posted a great tomato and okra recipe from Leah Chase via Marcus Samuelsson; you can omit the seafood and sausage to make it vegetarian – and cheaper/easier).

Southern Living magazine, the perfect source for all things Southern, has several other suggestions to help you avoid okra slime: (1) cook quickly over high heat, (2) thoroughly dry and then cook in small batches, (3) use whole pods, or (4) soak okra in vinegar for 30 minutes and then drain before adding to a recipe. I totally recommend Southern Living‘s Maque Choux recipe. Maque Choux (“mock-shoe”) is a well-known Louisiana dish which features corn and okra (and which is easily made vegetarian by omitting the sausage, a revision which I think actually improves the recipe).

Bon Appetit has a column entitled “It’s That Simple” – with dishes you “can make with your eyes closed.” One of these columns is entitled “I Thought I Hated Okra Until I Tried It Pickled.” Bet you can guess what today’s recipe is! 🙂

Quick-pickled Okra
Scroll to Top