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Friday, 25 July
Finally How To

How to make salami

I am not an expert and I dont know that much about salami processing etc but I have been making my own salami at home over the last couple of years without killing myself, kids, wife or friends. What follows is my process of making salami which I learned from talking to my local butcher, reading some of a book or three and chatting to friendly grocery check out ladies - you know the old Italian types at specialty grocery stores.

The recipe I will take you through is one that I have never made before today and one that I put together after consulting a couple of books and getting in the mood to get creative. So here goes....

Oh THIS IS IMPORTANT - making your own salami and hanging them in the garage is climate specific. You can only really do it mid to end of June and into July. You also need a good flow of cold air through your garage. Making your own salami is a bit like brewing your own Lambic the old way - it is climate/time specific. So if you were thinking of making your own you should make it this weekend whilst the weather is still cold. If you live in QLD and the temp is up around the 15 I would do some research to see if that is okay - I would think maybe not. Humidity also plays a part in how your salami dry's but as I said I am not an expert so you should look into that your self.

So on to my version of a pepperoni or sopressata which is what I have made today.

The ingredients:

ingredients.jpg


1.7k pork neck
1.3 girello (beef)
95g of fine crystal Iblea sea salt - 30g per 1 kilo of meat is the rule of thumb for salami
8g roasted chillie powder
8g smokey paprika
8g of fennel powder
9g freshly crushed black pepper 8 cloves of garlic pound into paste in mortar and pestle
1/2 cup of conseria Peperone dolce - capsican paste...basically boiled down red capsicans
1 cup of red wine

note the run of fat in the pork neck. You can also use pork shoulder as it also has a good meat to fat ratio

girello and pork neck.jpg

Cut the meat into cubes that are easy to place into the feeder of your mincer or porketta.
cubed meat.jpg
mincing.jpg


make sure as you place the meat into the mincer that you put some beef followed by some pork and then followed by beef etc so that you get the two meats well and truly combined. When you have finished the first pass flatten the meat out in a large tray and check for fat content.
minced and mixed meat.jpg

I am pretty happy with the look of the balance so I wont add any of the pork fat I had on hand. It will go in the freezer for another day. If you think you need to add some pork fat just chop it up real fine and mix it through the meat. Now it is time to add our spice mix, salt and garlic. I sprinkly half of each spice evenly over the meat and then give it a really good mix. I then flatten the meat out again and repeat the process with the remaining spice ingredients.
spice mix.jpg

Below is a picture of me delicately adding the spice and salt mix and getting my hands in there!
adding spice.jpg
mixing spice.jpg

Once this has been done put the mixture back through the mincer. I use the same sized cutting blade for all of this as there is no need to go down to a smaller size, you could if want but I dont see the need. Once you have finished pushing through the second mincing round I flatten out the meat and now add the wet ingredients. The capsican paste or sauce is basically boiled down red capsicans - this is used for colour, sweetness and it's preservative affect. In my all pork salami I use two cups to 4 kilo's of meat but for this recipe I only want a hint of it.
adding wine.jpg
Once you add the wine you have a slightly wet meat mixture and now comes the all important secret to making a good salami - or so I am told by those lovely Grocery grannies and my butchers - you must give the meat a really really really good mix! The meat goes from a thin feeling wet mixture to a sticky gluey kind of consistency.
get your hands dirty.jpg

All done. Take a couple of small pinches of the meat, shape them into little patties and fry them in some olive oil to check for seasoning.
fry up test.jpg
You can always add some more seasoning and give it another mix if you feel the need.

All that is left is to cover the tray with glad wrap and stick it in the fridge for two days for all those flavors to really meld. Beware the smell is strong and enticing unless your my wife or one of my three kids. Thankfully I can put it in my brew fridge in the garage.

Notice the colour now that it has been really well mixed.
colour change.jpg

Okay time to finish off my salami's. The meat mix has been in the fridge for three days and the flavours are certainly well combined. So first off is to attatch the stuffing tube to the mincer
stuffing tube.jpg
and then give the natural casings a bit of a wash and a soak in some water with a squeeze of lemon in it.
casings 2.jpg

Then I cut the length of casing I want to start with and give it a rinse through with cold water.
rinse casing.jpg
Then thread it on to the stuffing tube and tie a knot in the end of the casing. When you first run your meat mix into the casing it will likely have a lot of air in it so have a sterilised pin handy and prick the casing several times so the air can escape. You should prick the sausage when ever you see air pockets as it helps in filling the casing properly and air in the sausage will allow the meat to go rancid and there fore spoil all your hard work.
knot.jpg
the fisrt fill.jpg

okay it might not look all that appetising right now but keep reading and keep stuffing..
Once you have a sausage about 20cm long stop the machine and carefully twist the sausage around several times so as to create a break before the next sausage.
twist.jpg

Also as it is important that your salami's do not touch each other as they are hanging to dry - if they do touch they will not dry correctly at that point which is not a good thing - so I pull some of the casing off the feeder tube before making my next sausage.
link between.jpg

Now just repeat the process - fill, twist, space, fill, twist space - oh and admire your handiwork!

strand.jpg

easy salami.jpg

When the casing you threaded is used up cut another length give it a rinse and thread on to the filler tube and continue until you have a heap of sausages. I basically thread as much casing on as I can so I dont have to fiddle around with it. I made 17 sausages out of this batch and threaded casing onto the feeder only twice. If you get greedy and over stuff a sausage it will split, with practise you will get the hang of feeding the mixture in - but if it splits just pinch and twist the sausage a couple of centremeters before the split and tie a knot in the casing and you will end up with a short salami.

When you get down to your last bit of mix and last sausage peel a potato and cut it into small cubes and feed that through your mincer. This will push the remaining meat in the mixer through and into your last sausage. Make sure you dont get any potato into the sausage as this is not a good thing for your salami. If you do then tie it off and fry that sausage up for lunch it's actually quite nice as the potato cooks in the casing with the meat and it is yum!

Now it is time to string the sausages so that you can hang them. Use cooking twine but not the waxy version as that tends to slip and you will find your future salami's lying on the garage floor in the morning. I tie the string as close the the end of the sausage so as to avoid air pockets being created when you hang the sausage also this is a good time to prick the sausages to get rid of any air pockets. Occassionally the knots will slip off the ends of the sausages so check your knots


Just to clarify - depending on the size of the sausages I group them into lots of two or three so I can hang them easily. I will cut the piece of skin between them so as to create these groups and I will, if need be tie the sausage ends I have cut so that they remain compact. I cut them in the middle of the extra casing I left between each sausage so I can use the casing ends to tie knots and tie them off. I will then use a longer piece of string and tie it to one end of the group - this becomes the hanging end. At the end of this process I have nine groups to hang with a total of 17 salami's in all.

It is important to note that yes this can be a dangerous thing to do – making salami and drying them in your garage - but I have been doing it for three years now with no problems. Temperature plays a big part which is why all the Italians in Melbourne are making their salami in July – the coldest month of the year. If you get the correct salt ratio and temperature and are scrupulously clean all should be okay.
hanging.jpg

The picture above is of two different salamai’s. One is a straight pork recipe(they are the darker red colour as they have already been hanging for one week) The fresher looking sausage is the beef and pork salami that is the basis for this discussion.

Below are some pictures of the salami's after they have been hanging for one week after taking the pictures above of the making of them. The darker ones are the pork and beef, the redder looking ones have been hanging for two weeks and are pure pork.

drying 1.jpg

drying 2.jpg

Well the salami are all done and being eaten as I type. The pork and beef lot hung for just over 4 weeks. I needed to spritz them down with red wine to stop them from drying out too quickly on the outside – I did this once a day and it helps keep the outside of the salami moist so the inside can continue to dry. As it was so cold they did dry a little quicker on the outside than I would have liked - they are very tasty though and the only problem I am having with them is going to be able to keep them long enough.

Out of the 31 salami I made I only had to discard one. It had dried too fast and the meat in the middle dried and split leaving a small space running right through the length of the salami. When I squeezed this salami it was hard on the outside but felt hollow in the inside. This can be rancid and also have BAD bacteria so straight to the bin.

Here is a picture of the bad one held next to good examples of the straight pork (more red) and the pork and beef.
bad example.jpg

Below is an example of how you can see the drying ring around the cured and dried meat.
good salami.jpg


I took all the salami's to my butcher and for a fee - a couple of salami - he cryovaced the rest in packs of two. Started out two weeks ago with about 32 packs and am now down to about 25 - too many too fast and too long to wait until next winter so as I can make my next batches.
finished product.jpg

And that is how you make salami.



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Comments

Oh my god. That's a hell of a lot of work! How do you find the time? You're a rock star!!

And damn you for posting the dried up shriveled salami...I asked you not to do that!

KIDDING :)

Posted by: MaryS on July 25, 2008 02:51 PMfrom IP: 71.229.228.210

p.s. I am assuming this is your new home and it looks so light and airy! I wish we could all come to visit you and the family! Wouldn't you love that? not....

Seriously, it looks lovely.

Posted by: MaryS on July 25, 2008 02:58 PMfrom IP: 71.229.228.210

p.s. I am assuming this is your new home and it looks so light and airy! I wish we could all come to visit you and the family! Wouldn't you love that? not....

Seriously, it looks lovely.

Posted by: MaryS on July 25, 2008 03:04 PMfrom IP: 71.229.228.210

Hmm, tempted to try it, but I'd have to buy a few pieces of kitchen appliances first and then I'd need a few more kitchen cabinets to store them and a new garage, since the one at the building is so old, I'd be scared to (and perhaps even of) death to eat them once they were dry and by the way, I do need to buy a car first .... I think the chances aren't that great, for a while anyway!

Posted by: Evelyn on July 25, 2008 06:34 PMfrom IP: 141.84.29.52

Wow, Paul, this is an education unto itself! Impressive!

It also makes me think of my younger years when one side of the family made their own kielbasa and other Polish style sausages, like kiszka (keesh ska) which is a blood and barley sausage. (Talk about "smell" . . . !).

Now I'll really appreciate what goes into any sausage or salami!

Truly awesome, Paul!

Posted by: Melody on July 25, 2008 10:56 PMfrom IP: 163.192.12.153

I just went back to the former thread and read the remaining posts--

Good lord, man, (meaning Paul!!), OF COURSE!! you're still a hunk.

And I agree with the politically correct stuff. It does get out of hand at times.

And PC is a great place to visit and share with all of you! Happy weekend, all!

Posted by: Melodance on July 25, 2008 11:27 PMfrom IP: 163.192.13.153

Lovely!! I´m from Brasil and I´m a big fan of yours!! Paul you´re the best!!
Milena from Fortaleza, Brasil.

Posted by: Milena on July 25, 2008 11:45 PMfrom IP: 189.13.51.79

If anything could get me to make salami, this is definately it!!!! It looks like so much fun!!! What a great process for a family!!!! My kids would just love to get their hands in that mixture!!!

I don't have a garage and my shed is just not food-prep acceptable. I'll have to talk to a local butcher about hanging them to dry.

Thank you, Paul, for posting this process!!!!!

Posted by: Marian on July 26, 2008 01:47 AMfrom IP: 164.58.215.34

If anything could get me to make salami, this is definately it!!!! It looks like so much fun!!! What a great process for a family!!!! My kids would just love to get their hands in that mixture!!!

I don't have a garage and my shed is just not food-prep acceptable. I'll have to talk to a local butcher about hanging them to dry.

Thank you, Paul, for posting this process!!!!!

Posted by: Marian on July 26, 2008 01:50 AMfrom IP: 164.58.215.34

Sorry about the double post.... Computers hate me;)

Posted by: Marian on July 26, 2008 01:51 AMfrom IP: 164.58.215.34

(I'm carrying over conversation from our previous discussion... just a warning.)
-----------------

I'm a lazy so and so? *gasp* Paul, have you been looking through my computer into my house? *looks around suspiciously for any hidden cameras* (Somewhat) Seriously, I can be quite lazy - especially when it comes to a blog post that we don't have a specific date on. But I do greatly appreciate the re-post. And I'm quite happy I could make you laugh. Laughter is good.

Sadly I still don't think I'll be trying my hands at salami making anytime soon. I have issues with touching/mixing raw meet. I won't even make meatloaf. My mom laughs at me.

Oh, and disney.com would probably offend me... but I'm slightly anti-mouse. (I grew up a 1.5 hour drive from Orlando and spent way too much time at Disney World in my youth. You learn how overrated it is.)

I'll throw my vote in for Paul still being very attractive. Do we have a ballot box?

Where is Grandma Mil? She hasn't answered my question about the premiere.

I was quite busy today, and I'm quite worn out now. I'm actually surprised I'm still upright and not curled up in bed. Actually, I think I'll head to bed now.

Posted by: Sarah on July 26, 2008 01:19 PMfrom IP: 4.248.54.68

So if you skip the drying part and cook it at once then you end up with sausages? Is salami a sausage that's been cured--is that the difference?

I see you drink beer as you make the salami and you did not put that in the steps. Step 1: Have a beer. You use a tall glass--is it better to drink beer like this instead of from a mug? I have a vase like that where you can put flowers maybe I should use it for beer.

And who is the one taking the pictures? Is there a video version; and lastly did you make the beer yourself and which beer goes with each salami.

Posted by: Liz on July 26, 2008 07:01 PMfrom IP: 24.22.75.68

Paul, the process of good salami making seems long and involved (a bit like choreography, correct?) but at least you have a healthy product.

This week the medical news on CNN was that "nitrites" that are in processed meats like hot dogs, bologna, salami, and other meats sold in
the supermarkets are the culprits in the rise of cancer rates among children!

I always read labels, for Ellie loves the processed turkey for a lunch sandwich, and we
always buy Boar's Head brand which specifically states, "no nitrites".

Sarah,the premiere of "My Biggest Fan" in our community is in two months..September 26th, to be exact!

The whole place is buzzing with excitement; Tara and her daughter, Ondine, are coming a couple of day earlier..just resting up from the long trip from Australia takes a day!

Tara had the first screening of MBF in Sydney at a theatre in June with 65 colleagues and friends in attendance. There reactions were so touching; "we laughed, we cried; a story that must be told", etc.,etc.

MBF has a study guide for teachers. It will be shown in the secondary schools of Australia, and the teachers will have this guide to elicit responses. MBF and the guide will reach 40,000
high school kids.

Tara is asking the SBS TV Network that will be showing it in Australia to make the date closer to
the date that lives in infamy, September 11.

It was on that date in 2001 that I first showed SB in the evening at my movie night: it brought some solace to my audience from the events of the day with its magic; everyone was smiling and practically dancing out the door at the conclusion, with the excitement of the paso doble and "Love Is In The Air".

That night I wrote Tara my first fan letter ever; she answered me, and for 6 years we corresponded by mail until I received an email from her proposing her documentary, and the rest is history.

I will be showing "Strictly Ballroom" for the 7th time before Tara arrives in September. When some people complain, I just smile between clenched teeth and say, "Well, just don't attend!"

I am happy to report that our daughter, Leah,
who has multiple sclerosis, is driving, is back at work, rides her bike, and faces every day challenges with much courage; she walks with a cane, for her legs are numb and will never get better. We hope and pray that she is in remission.

She and her twin sister, Marcia, may come down to Florida for the premiere. They are both in MBF.

Tara interviewed them, and I warned them "to be kind to your mother and father" and Tara reports that I have nothing to fear!!!

Thank you all for your prayers and good wishes.

Shalom and love,

Grandma Mil

Posted by: Grandma Mil on July 26, 2008 07:47 PMfrom IP: 66.32.21.172

Hi Millie,

So nice to hear from you and get caught up. I'm glad that Leah is showing such triumph. Yes I think triumph is the correct word. Sometimes we have to take it day by day and win the battles as they come.

My sister continues her battle with cancer and she is such a hero in my eyes. I don't think I would have the bravery. She spent 5 days in the hospital almost 2 weeks ago, getting interluken treatments. How un-godly. I don't even know if I am spelling the medication correctly, because I refuse to look it up and refuse to let in the full reality of what exactly that treatment does to the body. I do know, of course, but don't want my eyes to actually fall upon the internet information. It will freak me out too much. I worked in the medical field for 13 years and I know too much already. I'm protecting my psyche. My sister and I are closer than ever and she truly feels my love and support. That is what I want, not to be educated in the horrors of cancer. What a devil it is.

Anyway. I wish I could be there for the premier of MBF in September. That would be absolutely fabulous!

I wonder if someone could capture some of the event on film and let us watch the activities?? Like a you tube like thing? That would be cool. I'm sure filming will be taking place, but what I mean is to figure out a way to share it with all of us. Will that be happening?

I noticed the beer in Paul's demo also. I just drank a beer from Vietnam called 33 a week or so a go in a restaurant and it was served to me in a tall glass like that. It was one of the best beers I've had in a long time. I like to drink a Mexican beer called Corona, but immediately wanted to buy some of this 33 beer. I found it at a local beverage store. It's a bit expensive for me, but I will buy it sometime.

Have a great weekend everyone!

Posted by: MaryS on July 26, 2008 11:57 PMfrom IP: 71.229.228.210

Paul,

We're calling in to PC today to thank you once again for being the catalyst for our wonderful friendship. If each of us, in turn, had not been drawn here by your amazing light-filled presence then who knows...we may not have found each other in this lifetime.

But because of you, we're sitting in Chicago, having a beer together and toasting you. So, from the bottom of our hearts, THANK YOU!!!

With love and best wishes,

Mary from Ireland (Hoegaarden biere blanche)
Michelle from Chicago (Orange Blossom Cream Ale)

P.S. We won't mention the salami, but suffice to say, you've still got it:)

Posted by: Mary & Michelle on July 27, 2008 07:41 AMfrom IP: 75.57.188.56

Grandma Mil, I'm so happy to hear that Leah is overcoming. I'll keep my fingers crossed that she and her twin will attend the premiere. :o) I kept pestering you about the date because I was holding out a shred of hope I could attend, but that is the same time I will be in Montréal. I will be with you in spirit.

I wouldn't mind having a beer, but I'm not supposed to have any alcohol with the meds I take. It really stinks when you just want a little something when you're relaxing or out with friends.

Oh, for those who are interested, I changed the link attached to my name and it now shows a photo of my father and me. It was taken Dec. 25, 2004 but it is the only "recent" photo of just us.

I hope all PC is enjoying their weekend.

Posted by: Sarah on July 27, 2008 09:17 AMfrom IP: 4.248.54.67

Yes Liz, if you dont cure it and air dry it but cook it straight away it is a sausage although a very salty one as salt is primarily what is curing it. So you can make the same recipe only with a lot less salt and it would be a lovely sausage!

Michelle and mary great to hear you are having a wonderful time together!!! Good beer choices too - Orange Blossom Cream Ale?? that is a new one for me obviously an American micro beer?? Are they using orange blossom honey in the beer or is it just a name or perhaps some orange blossom water in the brew? Hoegaarden alway a favourite!

Grand Ma Mil, that is why I love to make my own salami and sausage - I dont use nitrites, nitrates or salt peter or any other crap that you dont need. Some of those things are used to add colour (and cancer) add shelf life (unaturally and add cancer) and to add money to the maker by using low grade low quality ingredients fluffed up with chemicals to keep thenm safe and give them shelf life.

Lets face it make it fresh and eat it fresh. Dried meat products have been made for centuries with out nitrites etc if masde correctly they are safe and good for you.

Great news about MBF. I wish I could be there for the screening. I am glad also to hear that Leah is doing well - she is an inspiration!

Yes the beer in the photos I can gladly confirm is a home brew made by me! I drink my own beer with my own salami and break my own bread with it - that is what it is all about. All fresh, all good, I know what is in it and totally enjoy having it and sharing it.

Sarah thank you for sharing the photo.

Posted by: Paul on July 27, 2008 02:23 PMfrom IP: 211.28.150.55

Hello everyone!

I just finished mowing the front yard with my trusty old push mower. A good workout for sure. A beer sounds yummy right now. None in the house today. I'm still wanting the Vietnamese beer I tasted recently. 33 Export Lager. I'm no expert, by any means. I didn't know I liked a lager. Like I said, my beer of choice is usually just a Mexican beer which is just a common everyday beer. But I really liked this 33 beer. Paul, are you familiar with it? It's so smooth!

I'm so glad that you are so health conscious and aware. Just another reason to admire you. I know you were watching your blood pressure recently. How is that going? I'm Italian and if I were living more like my grandmother did, I'd be prepared to live as long as she did, which was almost 97 years! She was still living in her own home, alone, and independent at the end. She never drove a car, walked and bussed to her swimming classes, where up until about 1 year before she passed away, she was a water exercise instructor. Olive oil, dark greens, allot of good hard work. She had it right. I eat fair at best in the past few years. My work schedule is odd and cooking at the hours that I would need to just does not appeal to me. I need to work on it. When I cook on my days off, I love a good meal. I was looking at a great recipe for a salmon chowder for this weekend. mmmmm
Sarah, thank you for sharing your picture of you and your Dad. I loved it.
Grandma Millie. I also wish I could be there for the premier. I've put it out to the universe and will wait for an answer.

Have a great day everyone. Or evening, or morning, depending on where you are in the world!

Posted by: MaryS on July 28, 2008 03:43 AMfrom IP: 71.229.228.210

Sarah, thanks for sharing your photo with us. Again a hug to you. MaryS, all the best to your sister and you. Wishing victory in overcoming cancer.

Paul, you're very right about making and keeping things as natural as possible. Even in the States, there is documentation showing that at the turn of the century (1899 into 1900), there was less heart disease, for example, and people were eating steaks, pork, etc. When you look at Chicago restaurant menus from that time, very little in the way of vegetables, salads, but still less evidence of disease.

My Aunt Helen, who made 89 this year, has also been fortunate to remain independent, although my cousins do check in on her and assist when needed. She still cooks for herself and makes most of her food fresh from scratch.

Grandma Mil, I hope there will be someone videotaping this wonderful event for you--while you'll have great memories, it would be nice to revisit them, too.

A good week to all of you!

Posted by: Melody on July 28, 2008 07:49 AMfrom IP: 75.3.70.8

Dear Paul,

The other day we went to our supermarket and asked
for Boar's Head Herb Crusted Salami (no nitrites)
and it was not available!

If we lived closer, I would be a customer of your healthy salamis; not for me, for Ellie...I have to stick to salads and chicken, fish, etc., Tara is coming and I told her I had lost 12 pounds since she was here in 2007. I think that she will
recognize me..I still have the white hair!


Sarah, you look lovely; we used to be able to email each other when the lines were under our names. How do we get back to that, Cat..

That is how we were able to organize the first (and only, so far) "Strictly Ballroom Convention"
where Michelle and Mary first met, and now are so
close, like sisters!

Ellie and I met Michelle, the first to arrive of the 9 people slated to attend. We only had a description; we met her at Ft. Lauderdale Airport,
and spotted her immediately, for she told me she
would be wearing a brown jacket with beige slacks,
and she had longish brown hair...and so it was; and after all the hugs, we went to Miami International to meet Mary, who was due to arrive a couple of hours later from Ireland.

Mary's flight was a bit delayed, and her luggage
was hard to find, but there she was, with that Irish brogue; she had also sent me a lovely picture!


Evelyn and others arrived that evening; all stayed in the same Marriott Courtyard near Wynmoor, and it was a memorable weekend! I showed
"Strictly Ballroom" one evening and the next day we visited the beach where Evelyn shot wonderful videos.

(The group really bonded; I refer to them as
"Chickies" for in Follies, I lipsync to Queen Latifah's song, "When You're Good To Momma" and it starts: "Ask any the chickies in my pen, they'll tell you I'm the Biggest mother hen..")

(That's for sure; Tara has that scene in MBF. She had to find Queen Latifah to get the rights, for which she had to pay plenty!)


Ellie and I hosted a supper for the group. On Monday morning they saw "Follies 2005" and one by one, left for home after the performance.

SB was the catalyst, as Mary states, that brought
her and Michelle so close...Michelle has visited Ireland, and now Mary is in Chicago visiting Michelle, and this time they were accompanied by each of their sons, who are the same age!

Tara informed me that her talented daughter, Ondine, has a new digital camcorder, so small it fits into the palm of her hand, and with that I am sure footage of the premiere will be shot, along with Wynmoor's video team.

Ondine is only 12 years old, but very astute with
making DVD movies, etc.

I will have DVDs made to send to anyone that is interested; we will talk about getting addresses
later!

Shalom and love,

Grandma Mil

Posted by: Grandma Mil on July 28, 2008 10:14 PMfrom IP: 66.32.82.31

Its good to here from Michelle and Mary and that they're back together on another great adventure.

Hopefully I'll get to see them both again in the future.

I saw the picture Sarah.

Don't worry so much Millie, one day Queen Latifa will be buying rights from you...that great Tara was able to get them. I'm sure that lipsinking to her lyrics is going to be one phenomenal clip in the documentary.

Posted by: Julie on July 28, 2008 11:59 PMfrom IP: 74.173.209.65

Cool that Mary and MIchelle are together. I'll be in Chicago on Thursday evening in transit between Frankfurt, London, Chicago and St. Louis. In Chicago I will seriously have to remember not to go through the immigration lines, but for the first time enter as a permanent resident :) Just watch me, out of habit and tiredness, I may just get into the wrong lines ...

Sarah, the picture of you and your Dad is lovely and such a wonderful keepsake to have!

Hang in there!

Posted by: Evelyn on July 29, 2008 05:08 AMfrom IP: 84.163.244.46

Grandma Mil, I am still confused why the rights for the song had to come from Queen Latifa. She was the performer, but not the original owner of the song. That song was written by the creative team who wrote "Chicago." (Sorry, my mind is a bit dull right now and the lyricist and composer aren't coming to me.) I've always enjoyed her non-rap work. I think I'll have to write her a letter and give her a piece of my mind for letting her people gouge Tara like that. *insert annoyed icon here*

Thank you everyone for your nice words about the photo of my father and me. The Christmas that was taken was a rough one. It was the first year our family was together after my cousin had died (the first year his immediate family went to the Keys).

I'm hanging in there and taking the paperwork one file folder at a time. Maybe I'll see the bottom of the pile one day.

Posted by: Sarah on July 29, 2008 11:57 AMfrom IP: 4.248.56.50

Dear Sarah,

It was Kander and Ebb that wrote "Chicago" and in which Queen Latifah sang, "When You're Good To Momma", which I, in a glittering gold costume and big feather fan, pranced around the stage, lipsynching to her voice. I still do it at parties, but in regular dressup. (I also don't prance these days; bad knees...this was part of
"Follies 2005" and Evelyn caught me on film while sitting with the Chickies in the front row of the
Theatre.)

Tara never mentioned to me that the publishing company gave her any trouble; it was the "Queen" that couldn't be found. Her office staff brushed Tara off, until a lawyer friend of a friend stepped in and it was finally resolved.

Being "Follies 2007" figures prominently in MBF,
there were many music rights that had to be cleared and paid for; Tara hired a young woman that specialized in this field to clear all the rights to the music used in the show. Too bad my show was not a Shakesperian drama!

Shalom and love

Grandma Mil

Posted by: Grandma Mil on July 29, 2008 09:52 PMfrom IP: 66.32.82.31

Grandma Mil--On the music rights issue, one of our dance studios was a member of ASCAP, which allowed us to use various recordings in our shows without violation.

I know know if that would apply to Tara's project or not, or maybe for your Follies.

But I'm with Sarah--Queen Latifah shouldn't have had anything to do with it--she performed in the movie and is on the CD, but I think it goes back to the real owners of "Chicago". Maybe some residual does trickle back to Queen L . . .

Posted by: Melody on July 30, 2008 02:09 AMfrom IP: 163.192.13.153

Hi!! just wanted to say hello from Spain, I saw your film Strictly ballroom for the first time (yeah, I know it's incredible but true) and I really enjoyed, and it was incredible the flamenco part. Actually I learnt flamenco myself because my parents are from the south of Spain.
I think it's great too what you are doing with cancer in Melbourne, I'm psychologist and dancetherapist here in Barcelona and I try to do my best with cancer patients and other types of health problems. Have you thought about mix dance and therapy? Well, I hope you enjoy your work and your family. Beso!
Alicia
pd: Salami procedure is too much for me, I'm vegetarian:-))

Posted by: Alicia on July 30, 2008 02:52 AMfrom IP: 88.12.224.222

Welcome Alicia! Barcelona is a beautiful city!!! Although it's been a while since I've been there, but I loved it when I was there. I went there with a friend who had family in Barcelona who showed us a lot of the neat, not touristy things. MontSerrat was a particularly impressive place for me to see just outside of Barcelona. I think it was the rock formations and the view from up there.

I AM CRAVING SALAMI!!! :)

Posted by: Evelyn on July 30, 2008 05:12 AMfrom IP: 84.163.217.116

Hola Alicia y bien venido!!

I've been to Barcelona, and enjoyed your city, and also have travelled to Andalucia, with Granada (and the Alhambra) being my favorite, though hard not to love Sevilla and Cordoba! :)

I also teach and perform flamenco in the EEUU, in Chicago. Do you use any flamenco technique or movement in your dancetherapy? I have a student who does physical fitness with seniors and she found that hand and movement (braceo) has been helpful to them.

Ole, Alicia! PC is a great place to visit and share.

Posted by: Melody on July 31, 2008 02:18 AMfrom IP: 163.192.13.153

Welcome Alicia!

Grandma Mil, thank you for reminding me of Kander and Ebb. My mind just isn't what it used to be. ;o)

Melody, I'm so happy to have someone besides myself think the entire Queen Latifa thing is odd. Of course there are times I think I'm odd. LOL

Right now I'm about to begin battle with Dell... again. I went to order a new laptop on my account with them (which is paid in full) and they denied it! They do NOT want to start with me. The last time they ticked me off I threatened never to purchase anything from them again, and if this issue isn't resolved to my liking I will keep that threat. (It is a shame though because I *really* liked the specific laptop I picked out.) Now I'm off to do battle... wish I had a yummy salami to sustain me. ;o)

Posted by: Sarah on July 31, 2008 05:35 AMfrom IP: 75.146.26.170

Welcome Alicia. I would bet that you will watch Strictly Ballroom again and again. Don't ask me why, it's just a hunch.

Sarah, good luck with your battle! Go get'm. My cousin had a prime spot during the U.S. Super Bowl game last year. She got a gig doing the Dell commercial which was the first commercial of the show. Here's the commercial and she's the singer. A very unique rendition of Que Sera Sera.

http://www.youtube.com/watch?v=VVOE6kEpSSI
I'm a mac user, but my next was going to be a Dell. I hope that's a while off. I can't afford it. I need to research the company more though. I'll have to see how things turn out for you. ;)

Posted by: maryS on July 31, 2008 02:16 PMfrom IP: 71.229.228.210

Hola Evelyn, Hola melody, Hola Sarah, Hola Mary S and everybodyelse!:-)
thanks for the warm welcoming!
Evelyn, you were really lucky in Spain because Montserrat is a really special place, Did you spend some time in Girona too? Is even nicer...

Melody, Granada, Sevilla, Córdoba...Uau! My father is from Córdoba so for me...this one is the best! You have to tell me more about your flamenco performances in EEUU, It's seems interesting...I don't use much braceo in my sessions, but I suppose sometimes I can't avoid to have a "flamenco" touch:-). I prefer Butoh and contemporary dance, but it depends on the patient needs.

Hi Melody, I would like to ask you...what's Queen Latifa thing? I know her but I don't know what you mean by that, sorry I'm from Spain:-) good luck with your laptop!

and last but not least...Mary S, are your sure about the film? again and again? :-) I'll tell you about it

well, enjoy and take care all of you!
alicia

Posted by: Alici on July 31, 2008 04:55 PMfrom IP: 193.144.6.107

Hola Evelyn, Hola melody, Hola Sarah, Hola Mary S and everybodyelse!:-)
thanks for the warm welcoming!
Evelyn, you were really lucky in Spain because Montserrat is a really special place, Did you spend some time in Girona too? Is even nicer...

Melody, Granada, Sevilla, Córdoba...Uau! My father is from Córdoba so for me...this one is the best! You have to tell me more about your flamenco performances in EEUU, It's seems interesting...I don't use much braceo in my sessions, but I suppose sometimes I can't avoid to have a "flamenco" touch:-). I prefer Butoh and contemporary dance, but it depends on the patient needs.

Hi Melody, I would like to ask you...what's Queen Latifa thing? I know her but I don't know what you mean by that, sorry I'm from Spain:-) good luck with your laptop!

and last but not least...Mary S, are your sure about the film? again and again? :-) I'll tell you about it

well, enjoy and take care all of you!
alicia

Posted by: Alici on July 31, 2008 05:09 PMfrom IP: 193.144.6.107

I 'have' to stay in Germany for another 2 days :) due to a switch in the itinerary with the airline which they forgot to inform me about and simply dropped me from my first flight to London. I know, what a horrible thing to have happen. But now I have 23+ hour travel time on Saturday door to door as opposed to 16 for today, sigh! and work on Monday with jet lag ... let's not think about that. I'm going to enjoy my 2 extra days of holidays!

Alicia, I don't remember Girona. I spent about a week in Barcelona and the area around it and then went to Galicia, which is just beautiful as well. Another time I went to a small town in the Alicante area. The small town was right across from the old volcano, Ifatch (?) that's out in the bay from there. Also a nice area. ONe of these days, I have to make it to the South of Spain and really should brush up on my Spanish before then.

Posted by: Evelyn on July 31, 2008 05:17 PMfrom IP: 84.163.222.206

Alicia, glad that you found SB--I didn't see it either before 7 mos ago and agree with MaryS I never tired of watching it over and over, esp the dance sequence. Paul has done more contemporary work. (see clip in the front page) and fr what I see, was a modern dancer more than a ballroom or flamenco dancer.

To MaryS I recommend Black Butte Porter, but I am biased bec I remember it as being the best beer ever, but it was more bec I was around good friends when I had it. Trying it again yest, it tasted a bit flat so I believe it is the people and context of when you drink the beer that makes it taste good.

Posted by: Liz on July 31, 2008 05:41 PMfrom IP: 24.22.75.68

Just on the healthy food thread: Thanks to Paul for showing how to eat wholesome foods and be true with out thoughts and choosing what matters in life: being with family and friends and sharing stories and good food and dancing too. Will try to do that a lot more.

Posted by: Liz on August 1, 2008 05:06 AMfrom IP: 24.22.75.68

Just on the healthy food thread: Thanks to Paul for showing how to make wholesome food and be true with out thoughts (not wholesome all the time) and choosing what matters in life: being with family and friends and sharing stories and good food and dancing too. Will try to do that a lot more.

Posted by: liz on August 1, 2008 05:12 AMfrom IP: 24.22.75.68

Good day to the PCs I am back again; Grandma Mil Congrats and would very much want to be in FL for the premiere--still hoping but not enough vac time. I would like to be in the top 25th fans of "My Biggest Fan"; Evelyn wishing you a safe flight and that you get caught up with your reading as you head back to the US--I think it is great to be forced to do nothing as you are "stuck" in the airport, and not have to do your usual work. Sarah glad that you are doing the work of putting the pieces back although it takes a long time--when my mom passed away unexpectedly I was in a functioning yet absent mode and it took years to realize that I was in that mode. Correction on Paul: being more of just a modern dancer--he was the lead dancer and star of the Sydney Dance Co for decades and his wife Andrea too was a principal dancer (if I get the terms right)--just being accurate esp for me who is relatively new to the site.

Posted by: Liz on August 1, 2008 09:25 PMfrom IP: 24.22.75.68

Have been talking to a lot of people at work, but different when you talk to friends; lots to do to problem solve with them I start seeing people as problems which is bad--I start seeing each one as a problem to solve and not a person.

With the silence from everyone above I feel I am beeing shunned. This is a rough day; I hope you are all fine this wkend!

Posted by: Liz on August 2, 2008 03:13 PMfrom IP: 24.22.75.68

Have been talking to a lot of people at work, but different when you talk to friends; lots to do to problem solve with them I start seeing people as problems which is bad--I start seeing each one as a problem to solve and not a person.

With the silence from everyone above I feel I am being shunned. This is a rough day; I hope you are all fine this wkend!

Posted by: Liz on August 2, 2008 03:17 PMfrom IP: 24.22.75.68

Dear Liz,

Oh my goodness, I did answer you and Alici with quite a long post that should have received a Pulitzer Prize for literature!

It did not show up on PC yesterday; perhaps I clicked the wrong thing, sorry! Here I am with a shortened version...

Liz, thank you for being a fan of "My Biggest Fan"
I could use all the help I can get; Ellie and I haven't seen it yet, and won't until Tara arrives for the premiere on September 26th.

Those people that saw it at the private screening in June in Australia were very touched and entertained by it all!

I think they liked the scene where I prance around sounding like Queen Latifah in that gold costume!

Alici, that's where Queen Latifah comes in. Tara Morice did a documentary on my life (including hers too) for we have been corresponding with each other for 6 years after I screened "Strictly Ballroom" for the first time in our senior retirement community in Florida. I wrote her my first fan letter ever; the seniors were uplifted by that film, for it was the night of 9/11, a real coincidence.

Tara was touched by it all, asked my permission to come to Florida and make a documentary, and after I replied with a resounding, "ARE YOU FOR REAL?" she came with a technical crew and her lovely 11 year old daughter. They stayed almost 2
weeks, filming 28 hours of film; the finished
documentary is only 52 minutes; what a job of editing Tara did with the help of her editor!

Tara is just as beautiful and loving as you can imagine; she will be here in person again in September for the premiere.

In the documetary, "My Biggest Fan" she included a clip of me lipsyching to Queen Latifah's voice; Tara had to pay royalties to the Queen for that!
(I had sent her the clip along with other things that I do in show biz with my fellow retirees.)

So now you know, Alici. I almost failed Spanish in
college, but thanks to Melody, I know what "Ole!"
means, and between the two of you, I shall probably excel in it, or maybe just stick with lipsynching..

Shalom (peace) and love,

Grandma Mil

Posted by: Grandma Mil on August 2, 2008 06:53 PMfrom IP: 66.32.86.28

Grandma Mil you are the so kind and are a very great person. I am fascinated by what you do. You are so full of aliveness--it is contagious! I take that back about being shunned as no one in the PCs was ever unkind; I was in a bad mood after a rough day. I am sorry. As they say speak when you are angry and you will deliver the greatest speech you will ever regret.

Will there be a premiere in other US festivals? We have the Pacific NW Film Fest and Sundance and the not so famous Abject Film Festival (but your film would be far too good to be in that one.) The 9/11 timing--the first blogger in this site was a 9/11 survivor if you check the archives.

Posted by: Liz on August 2, 2008 10:31 PMfrom IP: 24.22.75.68

Dear Liz,

Not long ago Tara sent me a list of countries that
were interested in MBF, for the SBS TV Network in Australia is also the International sales rep,
and PBS and Sundance were on that list! Even Mary in Ireland reported that the largest Irish Network was also on the list.

Tara is trying to get SBS to show it on 9/11 this year in Australia. That would be before its U.S.
debut in Florida at the premiere in our community
where MBF first was filmed.

Have a wonderful weekend!

Shalom and love,

Grandma Mil

Posted by: Grandma Mil on August 2, 2008 11:46 PMfrom IP: 66.32.86.28

Hi Paul! The Orange Blossom Cream Ale is made by Buffalo Bill's Brewery in Hayward, California. (http://www.buffalobillsbrewery.com/)

It says on the bottle that they use honey, orange peel and orange flower extract. It's such a nice, light, summery beer. We found the brewer when we tried their Pumpkin Ale last October. (Very nice and pumpkiny...made me think I was drinking beer made at Hogwarts) I'm looking for another of theirs called Blue Christmas (blueberry oatmeal stout). Wish you could stop by and have a cold one!

Hello to everyone else here, too! Nice to see you, Evelyn. I hope you remembered to get in the right line at O'Hare:) I've seen the length of the non-resident line. Yikes. And now you've returned to the heat. Oh well, it will change again soon enough.

Millie, I'll never forget the moment I walked up to you and Ellie in the airport! You made me feel so welcome, and I'll always be grateful to you for the wonderful time you showed us all. It was fantastic!

I've been to Ireland twice since then and Mary has been here twice, just leaving last Sunday. Who would have guessed that so much could come from one little Google search (for Paul, naturally) and a significantly bigger leap of faith? But here we are...

Love from Chicago,
Michelle


Posted by: Michelle on August 3, 2008 06:21 AMfrom IP: 75.57.203.109

Liz there is always someone here to read so please dont ever feel shunned - also I hope you dont see us as 'problems'.

It is a bummer when you have a bad day or week but small steps are bigs steps and we must keep moving forward the ups and downs are all just part of the journey. I keep telling myself and I believe it bit it doesnt make the hard days, the bad days the very dark days any easier. I am having a bad patch and have to sell my house. I am not happy about it and cant say much about it right now.

I was with SDC for one decade - couldnt imagine doing that level of work for decades !! :)

Alici welcome! Glad you finally found SB and this site.

Michelle - Buffalo Bill and his Brewery is widely regarded as the father of the Micro Brewing Revolution in America and around the world. I would love to go to his brewery!!! I do feel like I have had a sip through your post thank you.

Small steps....

Posted by: Paul on August 4, 2008 07:54 AMfrom IP: 211.28.150.55

Sorry to hear about your selling your house; I hope the transition goes smooth for everyone involved. The bad days just keep happening; can't stop them from coming but as they say I can't stop the good days from coming either. All I have is the moment--small steps like you said. All of us PCs wish you joy all the time as you, through your work, have reached millions of people and have uplifted them--you have been giving a lot to the world (and I know you don't even know how many there are of us) in return I wish you abundance and great joy. I really believe the joy that you have given the world will return to you boundless. Just like a boomerang effect but from the cosmos.

We have hops farms here in OR and we have a growing "fermentation industry" as they would like to be called. Cat and I are planning to get together and will toast you a beer, but she is also moving/selling her home as in her blog.

I make an effort not to see people as problems as it makes everyone involved less human, including me. I was thinkin I was getting shunned, well after all I said in the last thread, but so far everyone has been cool.

Thanks Paul for reminding me about the small steps.

Posted by: Liz on August 4, 2008 09:42 AMfrom IP: 24.22.75.68

For the PCs, old and new: here's one of Paul's from SDC:

http://australianscreen.com.au/titles/astonish-me-graeme-murphy/clip2/

Posted by: Liz on August 4, 2008 11:40 AMfrom IP: 24.22.75.68

ah, so young, so innocent, so naive - ah yes they were the days!

Posted by: Paul on August 4, 2008 01:21 PMfrom IP: 211.28.150.55

Your luminous presence always resurfaces like a phoenix, with the waves of ups and downs that time brings. I am as a PC am drawn to that and I am a little awestruck at the moment. I am sure the PCs agree.

Posted by: Liz on August 4, 2008 08:43 PMfrom IP: 24.22.75.68

To put it plainly you are hot and we would like to see more of your shows esp Mercurio's Menu.

Posted by: Liz on August 4, 2008 09:27 PMfrom IP: 24.22.75.68

To put it plainly you are hot and we would like to see more of your shows esp Mercurio's Menu.

Posted by: Liz on August 4, 2008 09:33 PMfrom IP: 24.22.75.68

Dear Paul, keep focusing on the big steps that you are taking during your bad patch and if you can try not to focus on the unfairness of what you are facing right now, including having to sell your home, you may feel less stressed about what is going on and happening in your life right now. It is unfair, totally and utterly, but it's part of our journey as you yourself said. Hope you can push through this phase quickly. Be well!

Posted by: Evelyn on August 4, 2008 10:42 PMfrom IP: 70.238.158.106

Paul, very sorry to hear about having to sell your home and moving. I'll keep you and your family in my thoughts.

Can you at least stay through the winter? I don't know if your winters are as bad as we can have in Chicago, but I hope you don't have to move during slush and snow!

Sending good thoughts!

Posted by: Melody on August 5, 2008 04:25 AMfrom IP: 163.192.13.153

Hi Paul, I everyone else!

Thanks Paul for your welcoming. I’ve spent all afternoon with some patients: a girl with anorexia, a Russian woman who can stand the psychological mistreatment of his husband, a gay who wants his mother overcomes his father death , a man and the problems with his lover (husband+wife+lover= problems ) , … and I thought: yes, we all have “these moments”, and it’s true, even if you believe it’s going to finish sooner or later it doesn’t make the bad days easier…but…Paul, you have so many things in your life to be happy, I don’t really know you but, I’m sure you did more things in half life that many people in their entire “journey”. You were talented in dance and now you are a talented father and husband, you were talented in movies, and now you are talented in cooking (even if I’m vegetarian I can say your salami looks great …and yes maybe you were young, naïve, innocent…but now you are free to be whatever you want, it doesn’t mean you have to be necessarily in a screen. You have all that and more…and even if you think that you don’t have/are what I’m writing down that’s not a failure. Selling your house is not a failure,…it’s a change but not necessary a bad one. You can say “are you kidding?” “no”. Sometimes life is unfair and makes you learn too much, too fast…but maybe all this learning will be good in some way to you, to your wife, to your kids…and things will start to improve…
Every week I go to the hospital to do therapy to people with chronic illness, to people who sometimes even have problems to take a shower because they feel exhausted, they can move properly…and they learn so many things about themselves, about life, from their disease…and I learn so many things from them too…Their priorities change at once…
And you can say it’s easy to say all that from my position but is what I think and I try to act consequently (I’m not always successful) and I had my “moments” too… you are not alone! There are many people who loves you, and they’ll be there even with a smaller house.
Take care!!
Alicia
Pd: thanks girls for your answers, you are really nice people.

Posted by: Alicia on August 5, 2008 05:19 AMfrom IP: 88.12.224.222

sorry when I wrote "?" I meant ":-)"

:-)
Alicia

Posted by: Alicia on August 5, 2008 05:24 AMfrom IP: 88.12.224.222

Just came back from a workshop and the Chicago area was hit with some major storms, pretty torrential for our area. Some of our more western suburbs spotted tornados, according to my brother. (He had called to make sure I was safe.)

Spoke to a good friend of mine about setting a choreography. She lives in Amsterdam (after living and working in Spain over 10 years) and comes in during the summer to visit with her mother, so she works with us and I liked what was developing, so asked to have a solo set on me--need to get nudged out of my own square.

Alicia, I always wonder how psychologists or social workers can help everyone as much as possible, but not get pulled emotionally into what happens. My sister Adrienne (now deceased) was bi-polar, and my nephew (her son) also is confronted with this. Thankfully they had good counselling to assist their trying moments, so I say bravo to all of you in this field!

And something Paul has posted for all of us right here on PC--coming back to Paul--Dont live according to your fears, Live according to your dreams!

Your new house may be the best one yet!

Posted by: Melody on August 5, 2008 11:10 AMfrom IP: 75.3.66.45

Back to the bad days, the hard days, the very dark days--it is necessary to know these days. To say that the brightness will just somehow remove these days or that they could be removed by force of will is not true. I can not run away from these days and it takes both strength and yielding to just get through them. So no sunrays for me yet as I am trying to get to know the night.

Posted by: Liz on August 5, 2008 07:09 PMfrom IP: 24.22.75.68


Hi all,

despite the way I felt about those times in my life that were so difficult and that they would never abate...they did. Life is full of struggle yet joy does make its rounds.

On my own blog I answered the question, "What can a person do to be more optomistic in life?"...

http://www.xanga.com/JAC297

take care everyone,

Julie

Posted by: Julie on August 5, 2008 08:40 PMfrom IP: 74.173.209.65

What I was trying to say was that I do not love misery but that when things are hard the best action may be no action and just stick with all that is. Accepting things as they are I think honors the moment and that is one small step. The other steps follow.
Small steps.

Posted by: Liz on August 5, 2008 09:03 PMfrom IP: 24.22.75.68

You're so beautiful, Julie. Love the dog black and white picture!

Posted by: Liz on August 5, 2008 09:09 PMfrom IP: 24.22.75.68

It is such a challenge sometimes to keep our attitude optimistic. Sometimes there are so many struggles in life that it becomes exhausting. My sister is back for round two of five days in the hospital getting her cancer treatment. She is determined and brave. I am not. I think when we get sick with something that is this difficult to fight, only the very lucky survive. It doesn't seem to matter how optimistic a person is. Sure, they say it helps, but in the end, it's not the determining factor. It seems so futile. But I am not showing my sister any of my negativity. I am only there for her and follow her every lead to be there for her. She knows how I feel but she also knows how much I would do anything to help her get through this. To what end, we do not know. I am VERY hopeful, don't get me wrong! I just hate being at the mercy of whatever. I like to know what's going to happen. So in my life I do tend to be pessimistic sometimes. I have to fight it very hard, because deep down inside, I, like everyone else, wants everything to turn out happy. This is all I focus on with my sister. Luckily, all she really spends her energy on are practical things and not so much emotional things, so we don't get too deep. She's not like that. We're opposites. It's weird how different we are. Thank God she is the way she is and not like me. That would be so much harder for her and for all of us. She is taking this better than we are!

Anyway, I appreciate Julie's short answer to staying optimistic being that we should not assume what is going to happen. This is so so so true! If we can keep the mind from running away from us and going nuts, we would all be so much better off. It sounds so simple. Most all of the answers in life are so simple. Why I complicate them, I don't know. I believe it is a lack of faith in what will happen and therefor, my fear and insecurity takes over. Boy I need to work on that!

Paul, have you eaten any sausage yet? I can't wait to hear what you think.

I'm so sorry to hear about your house. Here in the U.S. the amount of people losing their homes is huge. I have come close a few times and I'm close again right now. Looking for extra work and all just to try to make ends meet and be able to keep my home. With all the work you had recently I was hoping things were so much better. Hang in there. We all seem to survive so many crazy things in our lives and I'm sure you will survive this!

Alicia hang in there and be patient for the better times!

Hope everyone is having a good week.

Posted by: MaryS on August 6, 2008 02:02 PMfrom IP: 71.229.228.210

Paul is always doing good works--this magazine may be in the Aus edition only, but pls check the current issue in the US too and let me know if he is in it.

http://womansday.ninemsn.com.au/article.aspx?id=598948

Posted by: Liz on August 7, 2008 08:26 PMfrom IP: 24.22.75.68

That's a great artlicle and its going to touch a lot of peoples hearts in Australia and hopefully a producer who after reading that piece will want to offer Paul a staring role in his/her next film.

good work Paul you did a great thing,

Julie

Posted by: Julie on August 7, 2008 08:57 PMfrom IP: 74.173.209.65

I am not surprised that Paul again has helped someone in need, coaching him for his wedding dance, but I was wondering how he did it with his travels for Mercurio's Menu, climbing the Great Wall of China, writing poems and making the salami, sitting for the Archibald photo, racing his car, and being a great dad and husband--do you ever sleep? (and that was just in the summer, Aus summer)!

Posted by: Liz on August 8, 2008 12:18 AMfrom IP: 24.22.75.68

Liz, you always find the best posts on Paul!

Paul, this is really awesome. And Liz asked a good question--how did you find the time with all you do?

Bravo, Paul!

Posted by: Melody on August 8, 2008 12:44 AMfrom IP: 163.192.13.153

And I forgot to mention judging for Dancing with the Stars, his media appearances, and being Mr. Hunk of the Universe (which he does without effort of course). You are one intense man!

Posted by: Liz on August 8, 2008 12:49 AMfrom IP: 24.22.75.68

Hi all PCs!
I am delighted with the salami "factory" of Paul. How a person can have many skills? He is even better! Me always fun with the news that he presents. Health for all.

Posted by: maria horos on August 8, 2008 08:24 AMfrom IP: 201.34.83.209

Hello Sarah, I hope you are doing ok. I remember it has only been a month since your dad died and too soon to say that all is well and everyone gets to move on. Those who have passed away are probably the lucky ones as they are somewhere in heaven or nirvana but the living have to grieve the loss.

Posted by: Liz on August 9, 2008 02:49 PMfrom IP: 24.22.75.68

The sad, frustrating, unfortunate, typical, unforseen and yet often experiencing -is I manahed to do all these other things because I have been out of work for a week over three months! Things havent panned out as planned or hoped.....

which leads me to what MaryS has said....

I am at the mercy of life, I am not a victim for it is where I choose to be, infact it is the only place to be - for to live is to be at the mercy of lifes experience. To use the word mercy may have conotations but to be at lifes mercy is to surrender to the experiences it offers in all it's forms. More contemplation on this is coming.

The Salami is Great!!!! I have eaten 3 so far and my wife reckons it is the best yet. But then you all know how she feels about my .... (refer to previous post so as to stop me from going in that direction again...)

Posted by: Paul on August 9, 2008 03:54 PMfrom IP: 211.28.150.55

For selfish reasons I and the US PCs would like to ask your production company to submit your info to the Food Network, as I cannot as an individual do it (see ff)--Following you has been more of a research project as none of your works are available here. Thanks to Google. I know your show will be a hit here--we just do not have access to it. Pls pls pls have your manager send your show for submission. This is a plea from the US PCs.

SHOW IDEAS
1. I have an idea for a new Food Network Show. Where Should I send it?
Food Network appreciates your interest in suggesting ideas, but we accept series and specials proposals only from television production companies with national or major market production credentials. If you are a production company, please send us your credentials and a history of your production experience only. After reviewing them, Food Network will determine whether or not to send you a release form with a request for further information.
Do not send any pitch ideas or proposals at this time, as they will be returned unread.
Please send your company's credentials to:

Food Network
75 Ninth Avenue
NY NY 10011
attention: Submissions

Posted by: Liz on August 9, 2008 08:47 PMfrom IP: 24.22.75.68

I am not a philosopher or anything but hard times make me think about what life is about. Is it still meaningful even when things that happen do not seem fair or make sense, or things that happen are not deserved. People become ill and it does not matter whether they have been good or not. Hard times happen to the good people; I wish it would be just for the ones who deserve it. When you say at the mercy of the universe do you mean accepting things as they come and not resisting? Just being one with all that is--not wanting the past that is gone or wanting the future that has not arrived--just be. Looking forward to your future post on this.

Would not comment on the great salami as it is too hard to retract comments and explain it etc. Glad that it turned out to be the best ever according to you best critic/fan, Andrea XOXO

Posted by: Liz on August 9, 2008 09:20 PMfrom IP: 24.22.75.68

Liz, but who determines who 'deserves' bad things? We rarely know the full reasons why people act the way they do, both what we perceive of as good or bad and anything in between.

Posted by: Evelyn on August 9, 2008 10:41 PMfrom IP: 70.238.182.137

From my own selfish perspective I know when something hurts or is awful. It does not assure me that there is a big picture that I cannot see and from that standpoint it all makes sense. I listen to what Camus said in the Myth of Sisyphus where he says that a universe devoid of sense and hope still is a valid one. It makes of fate a human matter which must be settled among men. (Again sorr to the PCs who may find this offensive.)

Posted by: Liz on August 9, 2008 11:03 PMfrom IP: 24.22.75.68

That's a hard question to answer. I am going for a hike up the hills. I am leaning towards thinking that there is no grand design and that there is no one assigning the suffering to each of us, deserving or not, but at times I really wish there is grand purpose for what seems like senseless suffering.

Posted by: Liz on August 9, 2008 11:32 PMfrom IP: 24.22.75.68

Liz, I don't find your thoughts offensive, not sure if that comment was directed at me. It's just something I've been contemplating a lot myself how quickly I judge others or wish 'bad' things upon them when they do things to me that I don't like, that hurt me, upset me, anger me (and there's a lot of that still in my life that I need to work through as I go through this break up I didn't want). I'm trying to understand the behavior of others as well and see where they may be coming from and how we affect each other through our actions or non-actions. I guess I'm having a difficult time right now with how quickly things are turned into either-or, black and white categories and labels placed on, unfair judgement and criticisms and none of it is contributing to a more loving and peaceful interaction.
I know that can't always be accomplished, but it won't stop me from trying. and it doesn't take the pain away either or answer the "why did this happen and why now?" but I think this may be the wrong question, for me anyway. It's not getting me anywhere. Accepting what is--is what I'm working on.

Posted by: Evelyn on August 10, 2008 01:16 AMfrom IP: 70.238.182.137

Evelyn, my motto for 2008 was or is, I should say, "It is what it is". I'm not saying I live that, but I'm trying to anyway. I will say that I do resent it and that's poisonous. I'm trying. I think we all are. It's just so hard to accept the randomness of this life. We can't control people. We can't control illness. We can barely control ourselves.

I am depressed. I just want to experience what it felt like to be care free. I don't remember ever really getting enough of that, if any.

This weekend, I will hunker down and try to count my blessings.

Posted by: MaryS on August 10, 2008 06:20 AMfrom IP: 192.18.100.132

"Life is truly known only to those who suffer, lose, endure adversity and stumble from defeat to defeat." Ryszard Kapuscinski

I think I agree..

After a very rough week in the hospital enduring her treatment, losing her mind from the affects of the medication and now coming back to life, my sister once again reminds us of how precious life is. She was laughing about the whole experience of this week when we talked to her today. Hopefully she goes home tomorrow and begins to build herself back up to where she was before going into the hospital for the treatment. We'll know in about a month if the treatment is working. If not, we're in for some more crazy times. Either way. It's hard. If it's working, she'll be getting at least 3 or 4 more of these treatments, which last 5 days each.

Keep the power of positive thinking going out into the universe!

Thank you all for letting me get my thoughts out. I don't want to bring anyone down, but I feel safe here.

Thank you!

Posted by: MaryS on August 10, 2008 07:49 AMfrom IP: 192.18.101.5

When caught in a rip at the beach - you are at it's mercy. In realising this one hopes you come to a greater understaning of it's being. To swim against it will most definately tire you out and you will go no where and drown. To allow it to take you out to seais risky as you may be swept out too far for people to find you or to be able to swim back and you will be drown (or be eaten by a shark) To swim across the rip neither fighting with it nor succumbing to it means you can use it's power to assist you to get across it and out of it and then safely swim to shore or be rescued. You are at it's mercy but in understanding it you can use it to empower yourself and find a way through. The rip is not a premeditated monster it just is a product of the seas, of life. We chose to go swimming therefore we are not victims but willing participants and who can deny the beauty of the oceans, the feel of the water on skin, the sun warming and drying and the smell of clean ocean air filling our lungs and our senses with the wonder of living. To be at her mercy is a pleasure but in doing so one is never helpless.

Posted by: Paul on August 10, 2008 08:32 AMfrom IP: 211.28.150.55
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Thought

Dont live according to your fears, Live according to your dreams.