the Goliard     a repository
Volume 1 Issue 4

May 2002

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Letters Archive
Campus Rec
Artless Comix: Overblown Prose Unmitigated by Steroid-O-Gothic Illustration
Adventures of Tar-man
- Episode Seven
Food and Drink
Culinary Reviews
- Ruebens
Millennial Subversions
Millennium Melange
- 3rd Millennium Manifesto
- Shelving the Millennium 
- 101 Uses for an Expired Millennium
Books & Book Lists
- Bookwoman
- Book Diary
- Tom from NY
Modern Day Goliards worth Investigating
Mark Sundeen
Todd Snider
Richard Linklater
A Correspondence
A Correspondence
Novel in Progress
Twice Bitten, the Shy, A Mystery
-Chapter Four
the Goliard Recommends:
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Ski to Sea

Oakley Scam
Words you should know
Goliardic Dictionary
Scholarly Goliard
- The ArchPoet
- The Affair of the Red Headed Innkeeper
For Youngsters Young and Old
What Peckinpah Saw

Original Writings

The Night Guy - A Series
Part 4 - How Sorority Got Her Name

Sorority, if cornered during conversation and asked to speculate about her particular purpose in the world, almost always begs off, choosing instead to offer as disclaimer the fact that she only, really, arrived on this grand scene in the first place as the eight pound, two ounce by-product of an experiment gone afoul. 

And despite the existential nonchalance she'll attempt when relating the details of this experiment and how it resulted in her humble beginnings, a certain pride always seems to filter through in the telling even though the "experiment" which she describes was perhaps not an experiment so much as simply an alternate life choice made in the early sixties by a couple of students who chose to remove themselves for the moment from the inconvenience of higher education. The two ex-students, and new parents were Sophelia Starr and Wallace Cough.

What the Hey maybe I'll take a gander at the
the rest of this story I've got nothing better to do


The Snapper's Goan-Style Hot and Sour Pork (Vindaloo)

More info on the Snapper...


2 tsp whole cumin seeds
2-3 hot, dried red chilies
1 tsp black peppercorns
1 tsp cardamom seeds (you may take the seeds out of the pods if you cannot buy them loose)
3 inch stick of cinnamon
1 tsp whole black mustard seeds
1 tsp whole fenugreek seeds
5 tbs white wine vinegar
1 -2 tsp salt
1 tsp light brown sugar
10 tbs vegetable oil
6-7 oz onions, peeled and sliced into fine half rings
4-6 tbs plus 8 fluid oz water
2 lb boneless pork shoulder meat, cut into 1 inch cubes
1 inch cub of fresh ginger, peeled and coarsely chopped
1 small whole head of garlic, with all cloves separated and peeled
1 tbs ground coriander seeds
1.2 tsp ground turmeric


Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. Add 2-3 tbs water to the blender and puree the onions. Add this puree to the ground spices in the bowl. This is the vindaloo paste. It may be made ahead of time and frozen. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tbs water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium high flame. When hot, put in the pork cubes, a few at a time and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 8 fluid oz water. Bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir a few times during the cooking period. Serves 6.



Imitation Chinese

"You can tell the Japanese from the Chinese
because they have bigger calves!"

That's peculiar I thought
as I bussed tables on the rock known as Maui
and learned things from a bartender

he always wanted to know who was who

his father was killed on the U.S.S. Arizona
and if he determined anyone to be Japanese
he would remove his sweaty shoe, use it to scoop the ice for their drinks, and then expectorate into them with disgust

I remember thinking
what if a Chinese ballerina or gymnast comes in
with calves that are not genetically mapped to be large
but that had been swelled by Communist culling
or a precocious appetite
for tumbling
or dance

In Maui that summer
On the rocks
could spoil a perfectly good kamikaze

Jittery Dog II
Goliard Adventure Racing Squad

Photo by J. Brooks

Dogs we've known

The Movie Man's
Movie  Reviews

Who is the Movie Man

*Panic Room
*Deuces Wild
*About a Boy
*The Son's Room
*Italian for Beginners
*The New Guy
*Festival at Cannes
*The Independent
*Brotherhood of the Wolf
*Trouble Every Day
*Hollywood Ending
* Frailty
* Crush

Our Man in the Field

"I don't mind anonymity but listen up once and awhile!"

Dateline - Snapper

Who is Our Man in the Field?

Bookwoman's Diary

Who is the Bookwoman?


Go to her Diary

Millennial Snippets

* Nullebiety as a State of Mind vs. A Locale
* Everyone Knew This 
* The Professional Appreciator
* A Sniper Spotlighted
* Nowhere Also a Place
* Nothing Taken, Repeatedly
* The Admiration and Emulation of the Grinch 
* No Offense Taken by the Residents

Take me in Boys! I think I might just be ready for the whole

Future Features

Whar is Geraldo?
Man gits balls stuck in ball warsher
Harry leaves Sally
Most new movies deemed "terrible" by dose not on fust dates
Peasants re-enact revolt usin' rubba' chickens
Frontage road suddenly off limits to commuters
Cow sends tasteless e-mail ter "Company All" 
Marmite not worth its salt
Mereenes oon leefe They-a dreenk tuu mooch


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