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The Write Side of 59

~ This is What Happens When You Begin to Age Out of Middle Age

The Write Side of 59

Tag Archives: Lois DeSocio

I’ve Faced It: I’m Wrinkled

09 Thursday Jan 2014

Posted by WS50 in Confessional

≈ 12 Comments

Tags

Birthday, confessional, Lois DeSocio, The Write Side of 50, Wrinkles

Headshot 2: 2014

BY LOIS DESOCIO

It’s my birthday. I’m 59.

This year, I’ve decided to blow up the face part of a photo a friend took of me this past New Year’s Eve, one half at a time, and post them both for all to see. So, way at the bottom of this post (and smaller, and awash in sepia tones), is the other half of the picture on the right. The wrinkled, droopy-eyed, and crooked-toothed half. I would never have done this on my 58th birthday.

I take great pains to make sure a bad picture of me never circulates past the delete button on a camera. I have always hated having my picture taken (“No look!” I would yell when I was two. “Don’t put me on Facebook!” I yell today), but I traditionally make sure I do something singular for myself on my birthday. So my gift to me this year is to get over it, already. Face it. Of course I have wrinkles. I’m practically 60.

Those of you who know me well are most likely aghast at my courage. This cannot be understated. I can be vain, and prefer to keep my fading face off the grid, and out of my mind. Obviously, it’s a sham that I’m as ageless as I am in my mind’s eye – walking around with an eternal youthful glow that doesn’t even need candlelight. But what’s the use of an imagination if not to blur lines?

But I’m also right-minded. And while a picture never lies, a picture is also all about the angle. So, for my birthday, I’m pointing my point of view on aging and all that it can do to a face as a good photographer does with a camera – towards the truth in the shot; the subtleties that underlie what is in plain sight. My truth in the shot below being: those extra-long facial fissures illustrate a lifetime of smiling. And, I’m practically 60.

In a recent article by Gina Kolata in The New York Times on a study of aging skin was this quote from scientist, Dr. Adele C. Green:

“After 55, aging’s effects on skin start to predominate.”

Translation: Unless you fill it, freeze it, or lift and tug your cheeks to the back of your head, your skin is going to pucker, furrow, fold and groove all the way to the grave.

So, at least for today, and until I have a chance to check out Retin-A, I will share my (yes, sepia-ed, but otherwise untouched) bad shot. It’s written all over my face – I’m practically 60.

Full wrinkled face

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What to Do With That Leftover Christmas Cranberry Cheese Log …

27 Friday Dec 2013

Posted by WS50 in Food

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Tags

Bread Pudding, Fissler Pressure Cooker, Food, Lois DeSocio, Presto Pressure Cooker, The Write Side of 50

bread pudding

This is not a Christmas Cranberry Cheese Log.

BY LOIS DESOCIO

… Wait. Cheese logs are so last year.

On December 27, 2012, I was in the midst of writing about how that “round of goat cheese encased in smooshed cranberries – a Yule Log,” tastes better than it looks.

How, I put it out year after year, and “I usually wind up being the only one eating it.” And, how much of my cooking on December 26 and December 27 usually has that leftover log in it.

“Green beans. And sherry. And cheese log! Oh my!!”

I nixed the article – no one cares about cheese logs. (Unlike cheese balls – which, perplexingly, remain beloved.)

So this year, I did not say cheese when I shopped for my Christmas-Day feast. A first. My cheese-obsession (and all that you can do with a leftover log of it), was usurped by my newfound, and really old, pressure cooker, and all that you can do with it.

But the Apple Bread Pudding with Cranberries that I got from the Fissler Pressure Cooker lady in Williams Sonoma recently, became my 2013 cheese log – it was mostly passed-up and, therefore, left-over.

C’mon, people – it’s not a fruitcake.

But a concoction that is binded by apples, oranges, cranberries and eggs. And then encased and interwoven throughout with white bread, butter, vanilla, cinnamon and cream – all pressured and steamed into a puddingy bliss – yields a perfect foil for a second go-round. Especially if you leave it out on the counter for a day. (I did for two.)

Here goes:

Take a section of the pudding, and shape it into a small log for two:

log-shaped pudding

Fry up two to four pieces of good-quality pancetta:

fry pancetta

Drain, set side. Then sauté only the flat sides of the pudding in the pancetta grease, on low, until browned, and warm in the middle. Be careful – you don’t want hard, crunchy, pudding (yet):

frying the pudding

Cut pancetta, while still warm, into strips, and make a lattice around the sautéed pudding. Drizzle with honey, and top with Marcona almonds:

marcona almonds

Serve with Prosecco or Champagne. It’s especially delicious with a Mimosa.
Just hold the cheese.

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Intense Under Pressure: Pasta

13 Friday Dec 2013

Posted by WS50 in Food

≈ 3 Comments

Tags

Fissler Vitaquick, Food, Lois DeSocio, Presto Pressure Cooker, The Write Side of 50

Presto cooker

BY LOIS DESOCIO

Ten or so years ago, my mom gave me her old pressure cooker. The Presto Cook-Master Cooker Model 104 is from the 1960s or 1970s. My mom couldn’t remember. Some research didn’t provide date-details, but on eBay, it’s described as “Vintage.”

It’s been sitting, dormant, in the back of a cabinet, an hours drive away, for the past ten years. No interest on my part. I have a crock pot. I have a wok. What exactly does a pressure cooker do? Isn’t it more of an appliance? Like a microwave? It’s an obsolete, all-aluminum (therefore toxic) dinosaur. I don’t even remember any childhood meals from the thing.

But I don’t toss out the old easily.

Last week in Williams-Sonoma, there was a pressure-cooker revival going on in the back. Equipped with a 2013 Fissler Vitaquick Pressure Cooker, a chef churned out Rotini in Tomato Sauce in 15 minutes. A one-pot pasta.

“Unfortunately, nobody uses pressure cookers any more,” the chef said to the crowd.

“I have one from the ’60s or ’70s,” I said.

She told me it probably wouldn’t work anymore. I needed a Fissler.

That’s all I needed to hear. I drove the hour a few days later, and picked up my pitted, aluminum, old and dirty Presto with the broken handle. I brought it home.

presto ingredients

They all go to pot at once.

I set out to pick up the short list of ingredients – ground beef, onion, garlic, oil, twirly pasta, tomato sauce, mozzarella cheese. That’s it. (Because I couldn’t decide what kind of mozzarella to get, I ended up forgetting it altogether. So I used the Gouda I had on hand. Cheese is cheese – especially when steam-softened.)

I sautéed the onions and garlic in canola oil, then browned the beef, and then I got to throw everything else in all at once. Even the dry pasta: Dry pasta

I clamped it shut, turned up the fire, and stood back.

Presto cooking

The hard part is not being able to see what is going on inside. I wanted to peek after 10 minutes, but the lid was shaking, and the seams were bubbling; hissing; gurgling. My old Presto did not have the “Euromatic Safety Valve,” or the “Residual Pressure Block,” or the “Auto-locking Lid and Visual Indicator” with “Automatic Steam Release,” that comes with the new Fissler.

All safety features that, to me, squash entertainment and merrymaking out of the whole undertaking. Nope – my no-indicator, nozzle-spinning, vibrating, silver-studded noodle heater may have been one step away from exploding. It could have poked my eye out. I could taste the danger!

I gave the whole process 15 minutes. When it started whistling like a locomotive, I turned off the flame. I couldn’t open it. I ran it under cold water, and …

Presto done

… a potful of superlative. Pure with flavor; vivid with smell. The burnt, black residue on the bottom offered a mouthful of smoke; a tang. Like real food.

The new Fissler is stainless steel with an aluminum base, and sells for $300. My vintage Presto is all aluminum, thank you!, and is priceless.

Check out the recipe here.

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Text Blessaging

02 Monday Dec 2013

Posted by WS50 in Concepts, Confessional

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Tags

Concepts, confessional, Lois DeSocio, Text messaging, The Write Side of 50

text

BY LOIS DESOCIO

The vibe out there among technology experts is, that since 2011, text messaging, in many countries, including the United States, is on the decline. (Christmas Eve, one of the busiest days of the year for texting, has seen a drop in the millions.)

But the Thanksgiving blessings sent by text (blessages, as I’ve shamelessly dubbed them in my spiked-apple-cider bliss), still remain as much a welcome ritual for me as the turkey that is always too big for my oven, and grandma’s sausage-thyme stuffing.

Facebook and Twitter have contributed to the texting decline, and the novelty of texting wore off long ago. The sending of holiday good-wishes, much like the writing out, and the sending of cards, can become less about thoughtfulness, and more about rote and duty. Perhaps.

But this year, still sleepy, I rolled over first thing Thanksgiving morning to my phone, and to:

“Happy Thanksgiving, my dear friend,” from an old friend.

And an ever-mounting stack continued throughout the day:

“I am thankful for you;”
“Love you, LoLo (emoticon);”
“Gobble Gobble! xoxo.”

text2

I gave back. They kept coming. I gave some more. I started some. A domino effect of collective cyber-love permeated the autumn air.

As someone who insists on unplugging for a chunk of time every day, and often ignores her phone on weekends – much to the consternation of family and friends (Where R U?? Pay attention to your phone!!!) – I can’t get enough of those Thanksgiving texts.

And this year was a banner year for me, so us over-50s (all of my texts were from over-50s) are probably not as burnt-out as the younger set. Some texts were funny; some came with visuals. Some were long; some brief. And some were in snappy, convoluted text-tongue (Hppy THXgving, CUl8ter).

So, a thumbs-up to the electronic chorus of well-wishes; the lineup of virtual hugs. Because all together, they can live forever, strung together in my phone. A “‘Tis the season!” “I love you;” “I’m glad we’re still alive;” I miss you;” “I thought of you because I burnt my nuts in the oven,” narrative – the short version.

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It’s Been a Year (Yup, We’re Still Here), and …

19 Tuesday Nov 2013

Posted by WS50 in Words

≈ 3 Comments

Tags

Julie Seyler, Lois DeSocio, One-Year Anniversary, The Write Side of 50, Words

we are still here copy

… we couldn’t have done it without you. So:

~Julie and Lois

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Lee

07 Thursday Nov 2013

Posted by Lois DeSocio in Words

≈ 7 Comments

Tags

Joan Jett & the Blackhearts, Lee Crystal, Lois DeSocio, The Write Side of 50, Words

Lee

A rock star.

BY LOIS DESOCIO

I once described my friend Lee – who died this past Tuesday – as “so much cooler than the rest of us.” That remains true. But I would add that Lee, more than anyone else I’ve ever met, aged into his 50s with unmatched elegance.

Elegance that endured. An elegance that was born and bred into him. An elegance that defined him, and was the essence of the no-nonsense, intrepid determination that took him to the top of his field as a drummer. Elegance that faced off forces-unpredicted and hurdle after hurdle. Hurdles that would have halted a lesser man.

I will carry the lessons I learned from Lee for the rest of my life. I had often thought of Lee when the stuff of life, that we all have to ward off at times, would come at me with a thrust. I was inspired by his grace and his grit.

Lee was the drummer for Joan Jett & the Blackhearts from 1981 to 1986. It’s his unrelenting, crazy-with-the-sticks, pounding that drives the iconic “I Love Rock ‘N’ Roll.”

Lee on drums

He was diagnosed with multiple sclerosis in 1993. In 2006, I was interviewing him for a magazine article. I was just getting to know him and his wife, Maura. We had mutual friends, we had spent News Year’s Eve together, but I had yet to spend a big chunk of time with Lee.

We had just sat down in his living room for the interview. I had only been there for about 15 minutes, but he had already given me about 25 minutes worth of smiles and chuckles. His wit was quick.

We moved into the den. He wanted to turn on his stereo to play a piece of music for me. His hand started shaking as he moved it towards the knob to turn on the stereo. I instinctively jumped in and offered to do it. He wouldn’t have it.

He cursed his hand, made a joke about his hand, and then cursed his hand again. He could have asked me to turn it on. He could have decided that he didn’t want me to see his hand shaking. Or he could have decided that it was simply easier to just use the other hand. But he didn’t.

Because Lee didn’t settle. Instead, he grabbed his wrist with the steady hand and commandeered his trembling fingers to the knob, and turned on the music. We did a four-hand high five.

And that was my Lee-moment. That’s when I got to know the Lee that those who had known him for decades already knew. He never gave up. He insisted on excellence. He remained gracious in spite of unimaginable odds and resistances. He did not stand for mediocrity.

So “cooler than the rest of us,” falls a bit short. Lee once told me, that to be a good drummer, you must first understand the basic operation of what goes into forming a solid beat, and then … “make it your own.”

So just as a Lee Crystal drum-beat was solid, and was his own, so was his pluck, his mettle, and his elegance. All outlined with cool.

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Every Dog Should Have a Good Day Because Dogs Are People

01 Friday Nov 2013

Posted by Lois DeSocio in Concepts

≈ 1 Comment

Tags

Concepts, Dogs, Lois DeSocio, The Write Side of 50, Yoga

Dog reading

Photo by Julie Seyler.

BY LOIS DESOCIO

I’ve been reminded lately that “Dogs are People,Too.” Not only by Gregory Berns’ piece in The Times about his research on “how dogs’ brains work and, even more important, what they think of us humans,” but by my 10-year-old Border Collie mix, Tela, who not only doesn’t think much of me lately, but whose brain has been working much like that of a terrible-two-year-old child.

For six weeks now, she’s been barking, and barking some more, whenever I leave.

Our recent move from a house to an apartment has been an adjustment for her. But I know her. It’s not that she misses me. I think she misses her inveterate, mom’s-leaving routine:

A head-tilt. Then a walk to, and a plop under, her favorite hallway bench. Once the all-glass back door closed, she would sit at it – our gatekeeper. She had a full view of her favorite pee spot, her favorite step, her sun spot on the driveway, and all the comings and goings at her house.

So I thought I had figured out how to help her adjust to the move. I brought her there for a month, almost every day, before we moved in. My new hallway is a carpet of knarled doggie toys. I put her favorite bench in full view of the apartment door. Not enough. She can’t see out. She’s stressed. And she’s giving me a (dog) run for my money.

After a quick chat with the resident dog whisperer, and a mini-onslaught of notes slipped under my door from my neighbors – and then my neighbors on the floors below and above – I took, and put into action, the reams of advice:

  • A low-dose static-pulse, no-bark collar (made her bark more).
  • A citronella-spray, no-bark collar (apparently she likes citronella – it made her bark more).
  • Sneak out.
  • Give her a toy filled with peanut butter every time you leave.
  • Give her real bacon from the pan smothered in peanut butter, stuffed in her favorite toy, and stashed under her favorite bench before you leave (regurgitated on my living room rug).
  • And “just tell her not to bark.”

Almost six weeks in, and hundreds of dollars later, she was still barking.

So, since dogs are people, Tela and I now do what many people do when they are stressed – we get down on a mat and pose in twists, turns, bends, inversions and downward dogs. We do yoga together.

I get up extra early. I roll out my mat in the living room, and do an hour of Yoga Burn with Tela. She loves to lay on the pink rubber mat. She rubs her nose all over it. Then she does her butt-in-the-air stretch, and stays by my side until I’m done. In her new sangfroid state, she then reposes herself at her new favorite spot on the couch by the window. She stays there as I, in my new, daily state of composedness, make my way out the door.

Dog before she discovered yoga:

Tela face

Dog in post-yoga, sun-soaked Zen:

tela-couch

So as of three days ago, we went three days with no barking. (I’m pretending there was no relapse last night, because I’m calm.) My dog seems to be getting it down.

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Claritin-D; Breaking Bad

23 Wednesday Oct 2013

Posted by Lois DeSocio in News

≈ 2 Comments

Tags

Breaking Bad, Claritin-D, Lois DeSocio, News, The Write Side of 50

use this one

Lockdown in the nasal decongestant aisle.

BY LOIS DESOCIO

“Don’t break bad, now,” the 30-something pharmacist at my local Walgreens said to me after handing me a 12-dose box of Claritin-D. He had determined, after a mini-background check, that I was not a meth cooker.

All this ado, according to said pharmacist, is a reaction to the popularity and the press surrounding the AMC television series, “Breaking Bad,” about a down-on-all-luck chemistry teacher who crosses the line to methamphetamine (meth) kingpin.

It’s because of the D-part in Claritin-D, which stands for psuedoephedrine, a component of methamphetamine, which, when broken down, cooked, and then snorted or smoked (or when downing a whole 12-dose box of Claritin-D at once), produces a brain-stimulating, euphoric rush that will probably help you forget that you have a runny nose.

So Claritin-D, and all decongestants with psuedoephedrine are no longer over-the-counter, and are illegal to buy if you are under 18, or if you are over 18, and do not have a valid drivers license.

This system required me to take a card from the shelf, hand it over to the pharmacist behind the counter, and wait for the rundown on my background before I was handed the goods.

Claritin has been a newsmaker before. It wasn’t that long ago – 2002 – that Claritin won approval to be sold over the counter without a prescription. The decided culprit then was not an ingredient (no psuedoephedrine then, just loratadine), but instead, a cocktail of questionable conduct – the lengthy and arcane F.D.A. approval-process, the effectiveness and the cost of the newly-available Claritin, and the purported greed of Schering-Plough- the pharmaceutical company that developed Claritin.

So I’m all for consumer safety; awareness. We all need to be watchdogs. But my encounter with this latest keep-the-goods-from-the-bad-guys, and keep-the-public-safe tactic seems a bit short-sighted, certainly not foolproof, and just plain silly. I can confirm the pharmacy’s findings that I am not a meth cooker. But how do they know, given that I wasn’t buying Claritin-D for myself, but picking it up for someone else (the pharmacist didn’t ask), that I’m not a mule? Or a huckleberry.

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Goodbye Bay Leaf

16 Wednesday Oct 2013

Posted by Lois DeSocio in Food

≈ 6 Comments

Tags

Bay Leaves, Food, Lois DeSocio, The Write Side of 50

bay leaves

Gone and forgotten.

BY LOIS DESOCIO

Recently, I decided to mom-up and make something nostalgic and yummy for my two sons, who were both expected over for dinner. Bon Appetit’s Chicken Spaghetti from a 1990-something, free little recipe book, was their very, very, most-favorite, spicy, noodley meal since .. forever.chicken spaghetti

But what evolved into a mini-mishap wasn’t that neither one of them remembered that Chicken Spaghetti was their very, very, most-favorite, spicy, noodley meal since forever. It was that I was out of ingredient number nine – one bay leaf. While part of the fun of cooking for me is putting my own twisted spin and spice on recipes – I tweak and jiggle them as a rule (pretzels for bread crumbs, potatoes for flour, sherry for chicken broth), I’ve never messed with a bay leaf.

Even though there is no discernible flavor, that it hurts to bite it, and all recipes demand that it be removed before serving (I have secretly pummeled a bunch of them and tried to pass them off as oregano, only to spit them out throughout the meal), I figure its inclusion in so many recipes means that it must offer something so subtle, so mysterious, so necessary! that I, as a human, wouldn’t know what the recipe was missing until a bay leaf was missing.

The other ingredients in the recipe must somehow play off the fragrant and floating bay leaf, in a way that is transcendental, mystical, and divine – like God. (There is no substitute.) And to leave out the one bay leaf from Chicken Spaghetti felt shiftless. Indolent. And far, far worse than if I leave out the chicken. Or the spaghetti.

But I took an about-face that night. I didn’t want to run out to the store just because I ran out of bay leaves, as I’ve done in the past. After all, if they are so subtle, why doesn’t its cryptic force amp-up if I throw in seven – or ten? Yes, they smell good, but the smell is immediately usurped by the other stuff in the pot – like tomatoes, meat – lemon! Own up, bay leaf. What’s your point? And why do I need you?

You don’t sweeten, spice or thicken. Are you just a team player? Do you bring out the best in a sprig of thyme? Or a sage leaf? You are a “classic” in a bouquet garni, alongside other fragrant and flavorful herbs, and, I’m guessing, it’s because they are tied and netted to you, that they must also be tossed from the finished sauce.

So in the spirit of being a middle-aged free-to-be, I had decided that night to no longer buckle to the bay leaf. That night, I substituted it with mounds of frozen kale, of which I had pounds stored for weeks in my freezer. I’ve learned that kale can be cooked to death, and those mounds all ultimately boiled down to the size of about three stacked bay leaves. And you can eat it.

So even though my kids had no memory of the Chicken Spaghetti of the past. There were no complaints about no bay leaf.

Spaghetti tweaked

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My New Kitchen is “Cookin'”

11 Friday Oct 2013

Posted by Lois DeSocio in Concepts

≈ 4 Comments

Tags

Concepts, Lois DeSocio, The Write Side of 50

kitchen

No room for a broom, but aura-aplenty.

BY LOIS DESOCIO

I’ve lived long enough to accept that change is assured. Not the kind of change that comes about from restlessness – as it does when we are younger, when we choose change with abandon and ardor – but midlife change that can come with less renewal, and more fallout. Losing the sustaining comfort of familiar to the uneasiness of foreign can now hit with a punch-in-the-gut force that can sideline the most resilient among us. It could be the death of someone you love. Or divorce. Independence and self-reliance can be snuffed out because of illness, or reduced physical capacity. Unwelcome adjustments may have to be made because careers are dwindling and the financial safety net has been pocked.

Midlife is a letting-go part of life. There’s much saying goodbye to familiar.

A month ago yesterday, I moved from my beloved family house to my own apartment. A lot of my familiar has been plucked and tossed since that move. For the first time in 30 years, I’m living in space that is less mine. (I have to share stairways, elevators, walls, floors, a laundry room, the front door … toilet flushes.) In the beginning, time would sometimes stand so still at random moments – I could be driving, walking my dog, sleeping – that I would be jolted into an uneasy awareness at the reality of all that was, and all that is no longer – the familiar was conspicuously absent.

But I am also a lover of change. I will throw myself into the deep end, and find my way up – smiling. So, while my recent move (and accompanying fallout) has been unnerving at times, I’ve been adjusting spectacularly to the new everything …

… except the kitchen. Yes – you can mess with my familiar. Take my marriage! Bye! to my beautiful (big sniff) babies. Who needs a back yard? I no longer need shovels. And privacy is for the dead.

But don’t take my big old kitchen. My old kitchen owned my aura. It was my nimbus – hanging over me with “home.” It’s where my children would rush to after school. It’s where their scraped knees were bandaged, and stomaches nourished. They would do their homework in the kitchen, and recently, as young men, would gather with their friends over a beer. There was a corner the size of a closet for the shoes of a family of four. It’s where the party began, and usually stayed. It could be set aglow with a dozen candelabras on the counters. Holidays, birthdays, summer nights, winter storms – all kitchen-bound.

My new kitchen is the size of my old broom closet. And I’m OK with stacking and piling. I don’t care that my fancy, etched glasses are in the second bedroom armoire. Love my wine rack in the hallway! And so what that my cool, crystal, just-for-party-plates are in my car?

It seems, though, that it’s the little things that have been looming big in loss. I can’t blast music and do my joyful cooking-twirl with my wine in hand without crashing into a wall. There’s room for one stool, and it only fits in the corner, with room for only one elbow on the counter. I can’t gather more than three (I have squooshed five) people in it at once. (We can’t sit down.) I’m the bandaged one these days, because if I leave the cabinets open, I’m pierced in either the head or ankle. To cook and eat and drink requires a lot of turns sideways.

But a month in, I’m beginning to feel huge of heart in my small kitchen with a (newly) big aura. Yes, I can only hang there in bursts of time, instead of hours. And yes, it’s the old oven that burns these days, not candelabras. I’ve left the small square space right outside its doorway furniture-free for my wine-infused cooking-twirls (OK, more like twists). Adjustments, all. But little gems, each, that remind me that letting go means more space for letting in. That living large is about hugging change like your bursting-with-zeal-20-year-old self. My new kitchen may be narrow of space, counter-challenged, and twirl-free. But it’s found its aura. And it’s become familiar.

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The Write Side of 50

The Write Side of 50

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