Never mind that the official vernal equinox is nine days hence, today is the first day of spring for me. I dragged my butt from bed at 5:00 a.m. to watch qualifying for the first Formula 1 race of the year. Michael Schumacher (Ferrari for the uninitiated) is on the pole – that sucks. But, it will reach seventy degrees today here in the land of pigs and corn. I dry rubbed a nice 6 lb. beef brisket last night and will be firing up the smoker for the first time this year. Never mind the hype about hickory or mesquite smoked meat – they give me heartburn. I use apple, cherry, persimmon, and pear wood (always remove the bark), and only for the first two or three hours. After about six hours at no more than 200 degrees, with frequent basting using Coke, root beer, or whatever, you have one of the finest pieces of meat ever to grace a picnic table. Real Wife has persuaded me to make a batch of macaroni salad for accompaniment. This dish is an old family tradition that has no particular recipe other than the list of ingredients (macaroni, mayo, boiled eggs – chopped, cucumber, onion, celery, tuna, and radishes), the proportions of which are subject to the mood of the cook. It is heaven. Capping my first day of spring will be beer and ice in the cooler and an oil change for the Dixon riding mower.

Lately I have been doing a lot of research into the dynamics that have led to our current situation regarding the Clash Of Civilizations (I recommend the River War by Winston Churchill, available on-line here). To me it is important; my sense is that the problem will only be resolved after a crisis, and response, of epic proportion. The story will be told in military, not diplomatic terms, and will likely span the rest of my lifetime, possibly even my daughter’s. More disheartening is the question of whether the “American street”, being constantly bombarded by the message of the extreme left, is up to the magnitude of challenge so fearlessly met by previous generations. It is not a happy proposition, nonetheless, I take great comfort in the rituals that define the passing of the seasons.

By the way, the brisket dry rub ingredients are 2 tbsp dark brown sugar, 2 tbsp chili powder, 2 tbsp paprika, 2 tbsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp black pepper, 1 tbsp cayenne, 2 tspn dry mustard, and 2 tsp ground cumin. Enjoy.

Radar