The Skeeter Daddle Diaries

The old adage — when life gives you lemons, make lemonade — is certainly true on the South End despite the fact that citrus is in short supply in our Banana Belt of Global Warming. Won’t be long, but in the meantime we have an overabundance of nettles. Stinging nettles! Stalks that reach 7 feet high by late May. We got a jungle full of the monsters.

So every spring when the fresh stalks reach a foot high or so, we garb up with gloves and go harvesting. We eat the greens the way we’d eat steamed spinach, but what we’re really after is that lemonade. Without the lemons. I’m talking, of course, about our infamous spring tonic: Nettle Beer. Folks accustomed to our exaggerations naturally think we’re pulling their leg yet again. Nothing could be further from the truth this side of political e-mails. We brew the stuff, we age it and oh yeah, we quaff it too. Probably goes a long way toward explaining our artistic propensities down here. Reality, whether it’s brewing or job avoidance, definitely skews away from the top of the bellcurve. It may even be true that the consumption of nettle ales cures a lot of what ails us, but the studies of South End longevity vs the Chablis drinkers of the polar North End , while statistically significant over the short term, are still out on the long term.

Anecdotal evidence certainly bears scrutiny if Old Lady Kirby is any example. She makes a concoction that resembles nettle beer in name only, its primary ingredients having neither malts or hops. She calls it Tonic. I got other descriptors for it, but then I’m a confirmed Believer in the Barley and adjuncts like mango and ginger and lemongrass tea leave me scratching without the nettles. Nevertheless, I will say for a woman of her advanced age, she’s a spry old gal. I’ve seen her and the mizzus two-stepping up a storm a few nights at the Hotel to some band a third their ages. Oh, I know, it could just be the clean living of the South End, but … I suspect those nettle beverages clean out more than the cobwebs.

The other day I heard a New Yawk chef rhapsodically praising battered fried cicadas. Crispy, subtle tongue tones, environmentally woke. He could scarcely contain his newfound enthusiasm and now that we’re about to experience cicadageddon with a double hatch on the east coast, well, what better time to introduce a new menu item? Sure, he said, some folks have a natural aversion to the alien-looking critter, but, he said, we eat lobsters and shrimp, fellow arthropods and consider them exquisite delicacies. As a Dungeness crab connoisseur myself, I couldn’t agree more.

But … we have plenty of guests who wouldn’t anymore stick a morsel of claw meat in their face than they would a spider, another fellow arthropod, I don’t care how much seasoning or beer batter you fry them with, just not gonna do it. Too creepy, too disgusting. Give them a pink slime hamburger any day, greasier the better, the meat aged to just shy of putrefaction. McDonalds sells em by the billions.

Course I got plenty of friends who won’t eat most vegetables. Couldn’t get them to eat a Brussell sprout without threatening them with a gun. And some who eschew fruit, forget chewing on an apple. But something with 20 additives, you bet, the sweeter and saltier and fattier the better. There’s just no accounting for taste. Kinda makes you wonder why half of us are obese and diabetic.

I’m betting those cicada crisps are actually tasty, plus high in protein, all natural, no GMO’s, no transfats and gluten and nut free. If General Mills or Frito Lay could figure out a way to rebrand these insects, something more appetizing than Crispy Cooties, you know, more on the line of Nature’s Nuggets, they’d have a shot at cornering the market for bugs. But you and I know they wouldn’t be able to leave it alone. Add the salt and xanthan gum, monosodium glutamate, plenty of artificial coloring, high fructose corn sugar and enough preservatives to keep it all fresh for a decade, package it in a Styrofoam box, advertise it on kids’ tv programs then sit back and watch the profits roll in. Those cicadas are gonna wish they’d stayed hibernated another 17 years.

The Monk was uptown last week making his once a week shopping trip. You live down on the South End, you schedule your trips to town as infrequently as possible unless you’re driving a Prius or you’re one of the new folks who couldn’t tell you WHAT the price of gas is and couldn’t care less. The Monk drives a beat-up Ford 150 pickup that gets about ten miles to a gallon of gasoline, about two gallons to town. It runs, barely, and if he could afford something better on his Social Security, he’d gladly own a hybrid, buy better food and probably become a howling environmentalist.

He was squeezing melons over in the produce section. No, not organic melons. Did I mention he was scraping by on Social Security? The Monk buys what’s on sale. The Monk eats on the cheap. The Monk — I’ll give him this — cooks his meals from scratch. The only Hamburger Helper he’d dream of is himself. He’s not much for boxed anything, he doesn’t care how long the preservatives will keep it edible. He makes his own spaghetti sauce, his own salad dressings, eats mostly fresh. He’s not exactly the poster child for Good Health and Living, but he tries. “You are what you eat,” he tells me. The Monk is about half broccoli.

He was squeezing that melon, I think I mentioned, when this guy comes by him with a parrot on his shoulder. The Monk stops squeezing his melon and holds a hand up to Long John Silver and his bird. The Monk, maybe I haven’t mentioned, is not exactly Live and Let Live. He’s ornery and he’s opinionated and he doesn’t suffer fools with parrots lightly. “What the hell, Bluebeard?” he asks the man with the bird. “That some kind of Service Animal?”

“It’s a parrot,” Sinbad replies, smiling, probably pleased his antics haven’t gone unnoticed. “I KNOW what it is,” the Monk says. “It’s a damn disease carrying bird in my food store. You need it to locate the crackers for Polly here?” Well, one thing led to another, the manager finally came down to the produce section and the Monk demanded this pirate wannabee goofball get that flu-bearing bird away from his chard and his tomatoes. The manager, noticing Cap’n Hook didn’t even have a basket, much less a cart, sided with the Monk and asked if he could leave his bird back in his car. Or his schooner.

“You believe that shit?” the Monk asked me when I dropped by when he was unloading his groceries from the truck. “These are tough times, Monk. Them that died be the lucky ones. The rest of us, well, who’s to judge?”

He gave me a dark look from over the melons. “The Monk, that’s who.”

The South End Slammers are the local Roller Derby queens, mean mamas on ball bearings, elbows sharp as their tongues. Jammin Janice, by day a demure office secretary down at Windy Rear Realty’s south office, captain’s the squad with an attitude like an unfed piranha. The Slammers are a no-holds barred bunch of bruisers with a volcano of pent-up aggression they unleash on their opponents as they hurtle around the maple track that’s canted for increased speeds on an oval circuit. Cheryl is a teller at the local branch of Coastal Bank 5 days a week, but weekends she’s the spearhead for the Slammmer’s feared Flying Wedge, a vicious phalanx of boiling estrogen mowing down any and all opposing skaters too slow or witless to get out of the way. Elbows hammer chests, bodies slam bodies, skates are used the way a mallet is used to tenderize meat.

Paula is the point getter, small and wiry and able to stoop low and slide under or around the opponents’ blockade. She’s their best Jammer, lapping with graceful strides on her custom made skates like a dancer on bearings. Paula waitresses at the Diner part-time and if some of the patrons mistake her quiet demeanor for mousey modesty, she has a tongue fast as her trademark passing maneuvers. You want a refill on that coffee, mister, you learn to say please. And you better try a thank you when you get it.

The Slammers are ranked #1 this season. For good reason. I ran into Betty, the team’s burly Blocker, the other night. Not many Jammers get by Betty. And if they do, they’ll pay for it next time around. She was at the Pilot House Lounge ordering her 3rd whiskey on the rocks. “Nice shiner,” I remarked, sliding onto the adjoining stool. Her eye was swollen half shut and she had a bandage over her right eyebrow. The whiskey was probably half painkiller. Betty laughed. “You should’ve seen the other skater when I got back up and caught her on the next rotation. She’ll think twice next time she elbows this mother.”

“Betty,” I said, “that’s true of ALL of us.” The Slammers, like I might’ve mentioned, aren’t to be trifled with on the rink or off the rink.