I recently received another email from my friend Bob in Ukraine: “Last night the air raid alarms went off about 2:30 am. We were hoping the attack was only another wave of the Iranian Shaheed drones, as the defenses are normally stopping 100% of those. But when the text of the warning came to my wife Vita’s phone, it was a major missile attack. The attack was targeting Kyiv directly.”
This is the second blog I’ve written about my friend Bob Pitts who lives near Kyiv, Ukraine. A link to the first blog is in the Addendum.
Bob’s email continued: “Six Kh-47M2 “Kinzhal” missiles were launched from six MiG-31K aircraft. The Kinzhal is Putin’s hypersonic missile that he has bragged about as being unstoppable. Making statements about it as some secret Russian technology America and the West can’t match.
BUT – Every one of them was shot down in the air, so I imagine there is some serious nervousness in the Kremlin right now. Someone has to go and tell Putin his magic hypersonic missiles are no longer effective – and also tell him he just wasted many millions on this attack. (They don’t have many of these left in stock to begin with). Before last night’s attack -> no one had been able to stop the Kinzhal missiles.
In addition to the Kinzhals, 9 Kalibr cruise missiles were launched from ships in the Black Sea, and three land-based missiles (S-400, “Iskander-M”). All of them were destroyed by the air defense forces of Ukraine.
The sound of the missile being hit was deafening- our windows and doors shook. The attack came from the South and so the defenses hit them near our town. Thankfully not directly over us, as there are reports of damage from falling debris.”
Debris Falling During the Recent Missile Attack on Kyiv.
I can’t quite imagine the heart-pounding you must feel going through an attack like that. And of course, some version of this has been happening for over a year now in Ukraine.
Throughout it all, we need to remember people also live their lives. In Bob and Vita’s case, that included celebrating their eighteenth wedding anniversary about a week after the big attack. They’ve lived in both America and Ukraine during those eighteen years and have been in Ukraine for the past two years.
Bob and Vita on Their Wedding Day, Eighteen Years Ago in Florida.
For their anniversary, they celebrated at Cafe’ Mimi in their hometown of Brovary, just outside of Kyiv. Katya, the chef/owner of Cafe’ Mimi made them an American carrot cake using Vita’s recipe – Bob says he has “had carrot cake all over the US and in many other countries and THIS one was the best I have EVER eaten -> better than my grandmother’s.” 😎
Katya’s Carrot Cake – Maybe, Better than Grandma’s?
We see stories of sharing life and love during the dangers of war over and over in both the real world and in fiction. The great novels “Doctor Zhivago” (Pasternak), “For Whom the Bell Tolls” (Hemingway), “A Time to Love and a Time to Die” (Remarque), or “From Here to Eternity” (Jones) showed us those love stories in fiction, but I like to think Bob and Vita’s story in real life gives them a good run for the money. Life goes on, even amid the struggles of wartime. Sometimes, all you really need is to be with the love of your life and enjoy a slice of carrot cake.
Sometimes, All You Really Need is The Love of Your Life, and a Slice of Carrot Cake.
We should all celebrate life as lovingly as Bob and Vita and remember to focus on what is truly important.
Addendum:
I received this email update from Bob yesterday after I’d already written this blog and just 12 hours before posting it:“The Russians have stepped up their missile attacks in the past few days. They appear to be in a panic that Ukraine successfully used the new British StormShadow missile to destroy a large troop and munitions hub just at the border (this had been out of range until now). Reports are that a trainload of 500+ new soldiers were destroyed along with all their armor and munitions … Last night was a massive missile attack – many of the missiles were the hypersonic ones we shot down 37 of 40 missiles and 29 of 35 drones. Then again today around noon another attack again with hypersonic / ballistic missiles. We shot down 11 of 11 … There was damage / injuries from falling debris and there were some deaths in rural areas – an elderly couple was killed when debris crushed the roof of their home … I think that the Russians know that they are in deep trouble. They know that we are about to hand them their butts on a platter very soon. That is why they are stepping up the frequency of attacks and making an all out worldwide propaganda and diplomacy push to push for the west to stop helping Ukraine.”
Thanks to my friend Bob for providing the material for this blog and for helping to edit. I’m so happy we have reconnected.
Bob has written a book about Ukraine called UKRAINE: THE AWAKENING: My 20 years of witnessing Ukrainians rediscover their nationhood. When the war began, he became concerned about how little westerners, especially Americans, understand about Ukraine, its people, its history and how the relationship with Russia is misinterpreted in Western media coverage. The book gives readers a view into Ukrainian culture and the beauty of the people. I’ve bought and read the book and recommend it – I’ll publish a short review in a future blog. Here’s a link to the book on Amazon: https://a.co/d/6qUppBU
The Ku Klux Klan, the New Loyal White Knights, the Patriot Front. There are lots of names for them, but they all fall under the general title of losers. Last week, some of these wack jobs visited both the Virginia countryside where we live and DC. They are cowardly racists, one and all, and only do their work at night, or behind a mask.
Last week, neighbors near here in the Orlean and Hume area of Fauquier County found little baggies on their driveways. Inside the baggies were typed paper messages and white rocks (to keep the baggies from blowing away). These little bags of litter were left by the New Loyal White Knights, a derivative of the KKK. The general message? “100% Americanism – Pray for White America.” They were left on driveways on Route 688 about four miles from our home, and several friends were recipients.
PRAY FOR WHITE AMERICANS … Indeed.
Yes, as per usual, these cowards did their littering at night, when no one could see them. Were they locals? Were they from elsewhere? We don’t know, but the incidents have been reported to the County Sheriff, who is a good man and runs a good department.
The Loyal White Knights are considered extreme, even by KKK standards. They accept only “native-born white American Citizens of Christian Faith” who “believe in White Supremacy and 100% Americanism.” (Bolding of native-born is mine.)
It’s interesting to note the reference to the SCOTUS decision in the photo. In Hague v. Committee for Industrial Organization, (1939), the Supreme Court ruled that banning a group of citizens from holding political meetings in a public place violated the group’s freedom to assemble under the First Amendment. Of course these losers aren’t holding any political meeting in a public place. They are just littering our beautiful Fauquier countryside with bigoted and racist white supremacist garbage, all masked under the cover of darkness.
We’ve seen this previously here in Virginia in neighboring Prince William and Loudoun Counties. It always takes place at night. These boys don’t seem too keen to do their work in the light of day.
Our current Fauquier County officeholders and candidates need to speak out publicly and forcefully condemning this white supremacist hatred. Silence is not an option, it is the same as coddling.
On the same weekend, about 150 members of the “Patriot Front” held a protest march in DC. They are another group of losers who were marching in white masks so as to be unidentifiable. They were shouting “RECLAIM AMERICA!”
Cowards Wearing Masks
The group formed in 2017 after the ugly “Unite the Right” gathering of neo-Nazis in Charlottesville, Virginia that resulted in three deaths*. Originally called Vanguard America, they rebranded themselves Patriot Front over concerns that Charlottesville might give them a “bad image”. Seriously.
Whether on the National Mall, or the sleepy back roads of Fauquier County, it’s just another week in America, where racism remains alive and well, and extreme racists are here to stay.
Some people say “Oh, just ignore them. They just want attention. They’ll go away.” Those people are wrong. As I wrote in my blog shortly after Charlottesville happened in 2017: “We all need to stand against this type of hatred. Don’t be silent, speak out. Speak out on Facebook, Twitter, Instagram TikTok and other social media. More importantly, speak out in person, and be the right kind of example. These vile people need to know that there is no place for them or their bigotry in our America.”
In the six years since then, it would appear nothing has changed. That should not deter us. Instead, we need to become more determined and more outspoken. We need to continue to shine a light on these cockroaches, expose them and drive them out. We need to make it so even the darkness of night, or white masks won’t protect them.
* Feel Free To Share This Blog *
Addendum:
Update: In a probably unrelated incident, one week after the white rocks and white supremacist messages were placed on the driveways of many of the homes in the Hume and Orlean areas, a Marshall resident ( adult) and 2 juveniles broke into and vandalized a nearby predominantly African American Baptist Church. Fauquier County sheriff’s deputies have charged a young woman related to the church vandalism, and charges against two juveniles are pending.
* Here’s the blog I did right after the events happened in Charlottesville, VA in August of 2017: This is not my America. A blog about my niece and the KKK and Nazi incidents in Charlottesville, Virginia in August, 2017. https://mnhallblog.wordpress.com/2017/08/14/this-is-not-my-america/
Thanks to my friend Irv for input to this blog. He gets it.
It was 6:20PM on May 8th DC time, or 1:20AM on May 9th in Kyiv, Ukraine when Bob called. He was in his study, expecting to have to go to their bomb shelter soon. May 9th is a big celebration in Russia for their victory over Nazi Germany in 1945 and there was sure to be an attack. We talked for perhaps twenty minutes, the first time in a couple of years. Things were OK, but it was still tough in Ukraine.
Bob and I worked together at a company called SRA for several years, got along well and were friends. Around twenty years ago, Bob met Vita, the woman who would eventually become his wife. She is Ukrainian by background and still has family there. Over the years, and particularly once Bob retired, they spent time both here in the US and also in Ukraine. They have currently lived in Ukraine for the past two years.
Bob and Vita
He recently sent a text updating me on what has been going on in his life:
“Last year, we decided that we simply couldn’t leave all our family and friends here in Ukraine. So we decided come hell or high water – this was what we needed to do.
We live in a bedroom community of the capital called Brovary. Brovary was in the news a few times at the beginning of the war because they tried to come through here on the major highways to get to Kyiv. We did have some scary times those first few weeks. I never thought I would see the day that I stood in my front yard and could hear (and even feel sometimes) tank and artillery battles. The front came to within about 5 miles of us before the good guys beat them back and they retreated.
These days the front is a couple hundred miles south of us. We continue to have regular missile and drone attacks. These were WAY bad early on, but now the best defense umbrella is over Kyiv and we are in that protected zone. Still, we have a lot of attacks and the air raid sirens go off at 2 and 3 in the morning and we all have to run to the basement/shelter in the barn. That hasn’t been fun and there is a lot of lost sleep that makes everything more difficult. My neighbors and I joke (only partially) that if there is a direct hit on any of our barns, the other neighbors will come and dig us out.
We do all we can to help the army. Donations – we’ve bought uniforms, boots, tents, food and chainsaws, you name it. I even helped my neighbor, Dima, who is a long range mortar specialist to replace the windows in his car that were shot out when he was coming home on leave. The war has gone on so long, they are rotating some of these guys out and giving them a break.
Things are still very bad in some of the smaller towns where the defenses are not as robust. The stories of what has happened to innocent civilians is more than I can say here. There have been real, no bullshit war crimes…”
Bob and Dima, While Dima was on Leave
Bob has written a book about Ukraine called UKRAINE: THE AWAKENING: My 20 years of witnessing Ukrainians rediscover their nationhood. He worked over this past winter in Brovary to capture the points he believes are important for westerners to know. When the war began, he became concerned about how little westerners, especially Americans, understand about Ukraine, its people, its history and how the relationship with Russia is badly misinterpreted in Western news media coverage.
The book is intended to give readers a view into Ukrainian culture and the beauty of the people. There is also a bit of the history of Russian relations that is helpful to understand the conflict and to dispel some of the propaganda narratives the Kremlin has been using.
I’ve posted a link to the book in the Addendum. In the meantime, I’ve purchased a copy myself, and promise to give an update on Bob, and the book after I finish reading it.
Bob’s Book – Ukraine, The Awakening.
I asked Bob about posting this info, and whether he was concerned about retaliation. Here was his comment back to me: “ Max, I would fully support your using the material in your blog. My reasoning on writing the book is to get the word out, so this would help a lot I think. As far as security goes – to hell with Putin and his goons. I think he has bigger fish to fry than me, but I am not running or hiding from that son of a bitch.”
On the morning of the 9th, I woke up, and after feeding the horses, made my coffee as usual. When I opened my iPad, this message was waiting for me from Bob: “It was really good speaking with you last night Max. We are all good here after the attacks – they started around 4am. We destroyed 23 out of 25 cruise missiles in the air”.
—I will continue to report on Bob’s story in a couple of future blogs. —
Addendum:
Here is a link to the book at Amazon if you are interested in purchasing it: https://a.co/d/6qUppBU
And, Here is a recent Zoom interview Bob did with Cortney Evans at WMBB 13 ABC in Panama City, Florida: https://youtu.be/GuJoxO8Qi8s
I’ve written one previous blog about Ukraine. You can read it here: Command and Control (C2), along with Command Centers, are phrases you hear concerning the Russians in Ukraine. In my military career, I worked all levels of C2 from Infantry Brigade to Presidential, and I can see the Russians are shockingly missing, or ignoring some C2 fundamentals. […] Continue here: https://mnhallblog.wordpress.com/2022/06/14/russian-command-and-control/
Euromaidan Press (seen at the end of the blog) is a daily English language summation of Ukrainian news and information. If interested, look online and you can subscribe here: https://euromaidanpress.com
We were on a mission to the WhistlePig Distillery in Vermont. Twelve classmates gathered to taste whiskey from five barrels. We would select two for the West Point Proud and Great, Class of ‘78 45th reunion this coming fall. We didn’t want to let any of our classmates down.
I’ve recounted the history of our classmate Dave Pickerell in a blog before*, but will briefly summarize it here, as it is fundamental to this story. The Army, in its infinite wisdom, sent Dave to grad school for a master’s degree in chemical engineering. Later, after teaching at West Point, Dave left the Army and joined Makers Mark Distillery, where he was the master distiller for 14 years. He then struck out on his own and became known as the “Johnny Appleseed” of craft distilleries, and helped many, many distilleries start-up. Eventually, he also became a founder and the master distiller for WhistlePig Whiskey, which makes some of the best rye whiskeys in the world. Dave passed away a few years ago, but his legacy lives on at nearly 100 distilleries across the country.
Dave Pickerell as a Cadet, and Then Later in Life.
A little over a year ago, our West Point Class held a mini-reunion at the Biltmore in North Carolina. On one of the evenings there, we did a whiskey tasting of several whiskeys Dave had an impact on*. The tasting was to honor Dave, and our other departed classmates. Everyone had such a good time at that event, it became the genesis of Operation WhistlePig.
We originally talked about doing a class tasting for our 45th reunion in the Fall of ‘23, but the logistics at West Point became a bit difficult. Bill Moeller then came up with the idea of purchasing a barrel of WhistlePig for the reunion. Classmate Tony Matos, who lives in New Hampshire not far from the WhistlePig Farm Distillery, became point man and started working with Mark Kanya of WhistlePig to understand the dynamics of a barrel purchase. In the meantime initial funding was lined up through classmate Jeff Manley, and a survey of classmates was completed to gauge interest. 206 classmates responded saying they were interested. A barrel of whiskey holds 156 bottles. We were on.
Of course, you don’t just buy a barrel of whiskey. Each barrel is different depending on multiple factors. WhistlePig invited “around ten of us” to a barrel tasting at the farm. We were to select “our barrel” from three different barrels we would taste from. It would then be bottled in a special release, with a small label honoring our class, and our fallen classmates. The team grew from four to six, then eventually to ten of us. In addition to Tony, Bill, Rob Grubbs and I (Rob, Bill and I organized the Biltmore tasting), José Morales, Al Aycock, Gus Hellzen, Jim Steiner, Jack Cronin and Rusty Roberts were added. Our number was set, as was our date, the 3rd of May. Reservations were made at a nearby Airbnb for May 2-4, and then it was just a matter of waiting for the big day.
Tony, who did a great job coordinating the event overall, sent an email to the Class on May 1st announcing Operation WhistlePig was about to commence. He was flooded with responses from classmates with good wishes, others wanting to immediately order a bottle, and some wanting to join us and help select the barrel. Tony graciously explained to folk why it wasn’t possible, although after checking with WhistlePig, three folk who were relatively local at the time were added for the tasting itself – Bob Rush and his wife Erica, and Ron Hall. They joined us for the tasting, but not the entire three days.
Tony’s Announcement to the Class About Operation WhistlePig.
On the second of May, we gathered. Classmates flew in or drove from Texas, Virginia, Maryland, North Carolina and Georgia. Others arrived from Vermont, New Hampshire and Maine. We included a retired Two Star, guys who departed the military not long after our initial five-year obligation, and everything in between. There were handshakes and hugs all around. Not all of us knew each other, but we were all brothers and it didn’t matter. This was going to be good.
That first evening passed in a blur, aided by some liquid lubrication. I and a couple of other guys cooked dinner the first night – Steak Tips, a New England specialty. Preparing the meal in the main house, I have to admit I felt a bit like Clemenza in the Movie “The Godfather” cooking away, with guys standing around talking and drinking. Over dinner, we didn’t solve the world’s problems, but we took a stab at a couple of them. José asked a couple of questions for which there were of course no correct answers but made us all think.
We also discussed whether we should consider buying two barrels of whiskey instead of one, in anticipation of additional sales based on Tony’s email from the 1st. Rusty immediately volunteered to lead the financing of the second barrel, and Tony quickly notified WhistlePig we were now looking at purchasing two barrels.
Dinner the First Night.
As is always the case for me at these gatherings, I’m humbled when I listen to many of the stories told – from time in the Army, in government, or in business. Stories from hotspots around the world over the years, and as I’ve said before, war stories both figuratively and literally. Beer, a couple bottles of WhistlePig, several bottles of wine and a few cigars later, most of us made our way to bed.
The next morning, Jim and crew fixed breakfast – bacon, toast and eggs to order. People were feeling surprisingly good, considering the damage we had, perhaps, done the night before. I’m sure the anticipation of the trip to WhistlePig later that morning had something to do with it. We eventually climbed into two vehicles and arrived at the WhistlePig Farm just before 11AM.
Arriving at WhistlePig.
At the farm, we were joined by Ron, Bob and Bob’s wife Erica and began a tour. Jesse Ray, accompanied by our contact Pam Spaulding, showed us key parts of the farm and distillery. Of course there were some tastings involved at various stops, including Maple Spirit (distilled maple syrup – a bit of a rum flavor), Piggyback (the 6 year old Rye that our barrel selections would also come from) and a wonderful WhistlePig 15 year old rye. I noticed that we, as a group, had become a bit louder. We grabbed a picture of us after trying the Maple Spirit – I think you can see we were off to a good start.
Smiling Classmates After the Distilled Maple Syrup Tasting
We returned to the tasting room and a wonderful lunch. The WhistlePig crew told us some great stories about Dave, some of his work, and some of his sayings. My favorite saying from Dave – “One of the great things about working at a distillery is you get to drink your mistakes.”
After lunch, we were ready to start the business at hand. First though, WhistlePig revealed a nice surprise. Since we were now considering two barrels instead of one, we would taste five samples instead of three. I believe that elicited a “Hooah!!” from the class. Mark Kanya walked us through the barrels, but didn’t reveal their proof numbers, as he didn’t want to prejudice us. Finally, it was time to taste.
Five Barrels to Taste!
What followed was a minor dose of reverence and a major dose of fun. We tasted, and tasted again. Conversations sprang up and died away. Comparisons were made by those sitting next to each other, sometimes with concurrence and sometimes with “What, are you crazy?!” Now remember there were five barrels. All were 6 years old. All came from the same rick-house. All were 100% rye. All were good. And yet, we had no problem finding differences.
Whiskey Tasting – Maybe Serious Business, or Not…
Finally, it was time to make our selections and Rob Grubbs took charge with a chalk board. Each of us came forward and wrote down our top two choices. We anticipated going a couple of rounds, but it turns out it wasn’t even close. Barrels 8516 and 8494 won, hands down.
Barrels 8516 (2) and 8494 (4) Were the Easy Winners at the Tasting!
After the official tasting, they opened the bar and we tried other WhistlePig products at our leisure. Some of us returned to the winning bottles for another taste and confirmation we’d made the right choices. A few went to the museum, while others of us stayed at the bar. There, Mark’s assistant, Amber Star, who also happens to be an opera singer, entertained us with stories and after some prodding, an amazing a cappella version of Ava Maria – it was beautiful and somehow fit the afternoon.
As we gathered together again shortly before departing, Pam read us a tribute to Dave another friend, Savannah Burnett, sent her. It was wonderful of her to share it with us. She also gave us a WhistlePig bottle signed by Dave and filled with a bit of each of the products Dave was associated with over the years. A whiskey, or spirit connoisseur, would call it an “Infinity Bottle” due to the blending of so many different whiskeys – we plan to auction it off at our 45th reunion. It should also be noted that a West Point Coin was presented by José to Mark for his excellent organization of the tasting. As a side note, should he ever be challenged by one of us in the future and he doesn’t have the coin with him, he will be required to buy a round ;-).
Pam Presenting the Class with the Dave Pickerell Signed “Infinity Bottle”.
We finally said our goodbyes to WhistlePig, and to Ron, Bob and Erica and drove back to our Airbnb. Bill cooked a salmon dinner for us and the ten of us again gathered at the table.
We were mellower than the night before but had great conversations. Yes, we told and laughed at old stories again, but we also talked about the present and the future. Over more wine, whiskey and cigars, we discussed our Class and the impact we may have had on the Army and on our country. Eventually we drifted off to our individual rooms and the night ended.
When I woke up the next morning, a couple of guys were already gone. Rob made breakfast for us and then Tony and Jim drove the rest of us to the airport. More hugs and handshakes at the airport and we parted ways. Operation WhistlePig was over … For this year.
I’ve thought about the wonderful times we had at this whiskey tasting, and at other reunions. The camaraderie, the brotherhood, the love for each other. Although we are not yet in our “twilight”, I think General Douglas McArthur summed it up pretty well at the end of his West Point Farewell Address in 1962:
“The shadows are lengthening for me. The twilight is here. My days of old have vanished — tone and tint. They have gone glimmering through the dreams of things that were. Their memory is one of wondrous beauty, watered by tears and coaxed and caressed by the smiles of yesterday. I listen then, but with thirsty ear, for the witching melody of faint bugles blowing reveille, of far drums beating the long roll. In my dreams I hear again the crash of guns, the rattle of musketry, the strange, mournful mutter of the battlefield. But in the evening of my memory always I come back to West Point. Always there echoes and re-echoes: Duty, Honor, Country…”
For this whiskey tasting get-together, maybe the echoes and re-echoes were: Duty, Honor, Country and WhistlePig as well. For my classmates who may be reading this blog, I’ll add this – Standby! A Warning Order is about to come out on how to purchase a bottle.
Addendum:
The staff at WhistlePig was wonderful. Pam Spaulding, Jesse Ray, Mark Kenya and Amber Star took amazing care of us.
* You can read the blog about Dave and the whiskey tasting our class did about a year ago here: When Rob asked if I would help host the whiskey tasting for the West Point Class of ‘78 mini-reunion at The Biltmore, I immediately said yes. We honored classmate Dave Pickerell, later known as The “Johnny Appleseed” of Craft Whiskey, and all of our departed classmates […] Continue at: https://mnhallblog.wordpress.com/2022/04/19/pickerell-the-biltmore-and-the-whiskey-tasting/
“Arriving at WhistlePig” photo courtesy of Gus Hellzen.
80 years ago on May 6th, 1943, Dad and the other men of 1st Battalion, 60th Regimental Combat Team were given the order to fix bayonets. They were about to attack Djebel Cheniti in Tunisia by direct assault with a bayonet charge. I’ve thought quite a bit about how that attack may have affected Dad and his outlook on life.
A year ago, I was doing research for another blog about dad and the closing days of the North African Campaign in 1943. I was shocked to learn about a battle that dad never mentioned. At the time, his unit had been in continuous combat for two months.
From the history books: “One last ring of rugged hills now remained between the Ninth Infantry Division and Bizerte. The German troops on Djebel Cheniti, the highest point on the 8 mile wide area of the Bizerte Isthmus, halted the advance. To break this bottleneck, General Manton S. Eddy (Commander of the 9th Infantry Division), devised a plan with two parts. The division would mount a flanking maneuver around the hills, while the 1st Battalion of the 60th Regimental Combat Team (dad’s unit – about 500 men) would attack Djebel Cheniti by direct assault with fixed bayonets. They would follow artillery fire that pounded the slopes at 100-yard intervals.”
The 9th Infantry Division Plan of Attack as it Unfolded.
Let’s take a pause in the story for a second. Fix Bayonets is a command that probably goes back as far as the introduction of muskets. What the command literally means is you are attaching your bayonet to the end of your rifle. What it actually means is one of two things – 1) you are preparing to charge the enemy in close-quarters or 2) getting ready to defend yourself from an imminent enemy assault. Either way, it is close-in fighting. With a rifle and a bayonet, you are perhaps three feet away from your enemy. There is no hiding. There is no ducking away. Army Field Manual 23-25 captures it succinctly: “The will to meet and destroy the enemy in hand-to-hand combat is the spirit of the bayonet. It springs from the fighter’s confidence, courage, and grim determination.” In my own bayonet training nearly 50 years ago at West Point, they were even more to the point: “What is the spirit of the bayonet?” “To Kill!”
At that distance, it is kill or be killed. There is no middle ground.
… … …
May 6th 1943 was a slippery, muddy and rainy day. The order was given to fix bayonets around 1PM and behind rolling artillery, the battalion attacked. They moved forward quickly and only 100 yards behind the falling artillery barrage. On the map, it looks like the total distance they needed to cover was a little over a mile. After three hours they took Hill 168. Moving on to Hill 207 they met stronger resistance. An artillery concentration disorganized the enemy and the battalion attacked again before the German troops could recover. By nightfall, they had taken the summit of Hill 207, although there were still Germans on the southeastern slopes. In a war that lasted years, there were only brief mentions of the battle in the history books, but all of them mentioned the fixed bayonets.
Only a Brief Mention in the History Books
The next morning, May 7th, German machine gun crews began taking off for Bizerte as the division advanced. The 60th moved to cut off the Bizerte road and On May 8th, Bizerte fell. The war in North Africa was over and their immediate mission accomplished.
Men of the 60th Outside Bizerte on May 7th, 1943.
In the words of the 9th Infantry Division Record, “Djebel Cheniti was a brilliant demonstration of Infantry “leaning up against” artillery preparation. One of the strongest positions in the final Axis defense was assaulted by one battalion of Infantry with fixed bayonets, with artillery blasting a shell-strewn pathway for its advance. Another story in the annals of foot soldiers, who do the dirty tasks of warfare”.
Why am I blogging about this now? The story has haunted me since first learning about it. I’ve thought about it quite a bit over the past year. I never heard dad say anything about Djebel Cheniti. I never heard dad say anything about a bayonet charge. Not one damned word. The more I thought about it, the more I thought about how it must have influenced his life.
I have to figure after you’ve been in a bayonet charge, everything else in your life, maybe for the rest of your life, must seem easier. When you are that close to death, and you survive, what else in your life is really going to be a threat to you? Money issues? Work Issues? Mortgage issues? Sickness? Wouldn’t just about everything pale in comparison?
It would explain a lot about dad. His lust for life. His enjoyment of life. His ability to keep everything in perspective, even when things were going badly. His gentleness and tolerance. His quiet firmness in facing down jerks and bullies. Perhaps he already had all of those traits and would have developed into the same man, but I’m not so sure. I think a bayonet charge at the age of 19 might make everything else in life just a wee bit easier to contemplate and to handle. Maybe every day after May 6th, 1943 was a gift not to be squandered. Dad’s gone now. How I wish we had time for one more conversation.
Dad at the WWII Memorial, Two or Three Years Before he Passed Away.
Dad was in almost continual combat from November of ‘42 to August of ‘43 when he was wounded in Sicily. I’m sure all of that combat, and his wounding affected him and changed him, but the bayonet attack is what has stuck in my mind as a singular event, maybe even more than his wounding. He told bits and pieces of different battles over those months, and mostly they involved funny incidents. He even eventually told me the story of how he was wounded, when he was recovering from the stroke he suffered in the ‘90s. The bayonet attack? Not a single word.
The blog I was working on when I found out about the bayonet charge was a funny story about dad and “Al Capone” – “My Dad, then Twenty year old Sergeant Willie I. Hall, looked at the German soldier and said “Chicago”. The German answered “Chicago?” Dad stared back. “Chicago … Al Capone”. Now the German’s eyes’ widened. Everyone knew who” […] continue at: https://mnhallblog.wordpress.com/2022/05/08/dad-and-al-capone/
Historical parts of this blog were derived from these sources: The 9th Division History; Center of Military History: TO BIZERTE WITH THE II CORPS 23 April – 13 May 1943; The US Army in WWIIby George Howe; and The Development of Combat Effective Divisions in the United States Army During WWII, a thesis by Peter R. Mansoor.
Thanks to my sister, Roberta, and niece, Tami, for their thoughts and inputs. And of course thanks as always to Colleen for her editing support.
As I sat there eating, I was a bit unsettled. I’d left the doctor’s office and as is my tradition after a physical, was having a breakfast of biscuits and gravy at a local diner. The physical went fine, but the news that my doctor was departing was something else. We’ve been together for nearly 20 years.
When I left the Army in ‘92, one of my goals was to find a doctor’s office that was small, local and where I would consistently see the same doctor. In the military, that was never the case. Between large clinics and moving every couple of years, there was never any consistency in the doctors I saw.
Remember this was all pre-internet, pre-Facebook, pre- any way of really checking out a practice other than talking with friends. I started with a one-man doctor’s office that lasted about a year. He was old and didn’t seem quite interested in me. Someone then recommended a small practice with three or four doctors, and I gave them a try. They were good, and I generally saw the same doctor each time I visited. I liked them so much that even when we moved from Fairfax to Marshall, I stayed with them.
Sometime in the early 2000s, DR H___ joined the practice and I was “assigned” to her. I wasn’t sure what to think at first, as I’d never had a female doctor before. Silly me. Of course, it worked out fine. In fact, it was more than fine and we got along great.
Doctor H____
A few years later, I was at the doctor’s and DR H___ informed me she would soon leave the practice and start her own office. This would be my last checkup with her. What!? She couldn’t do this to me! Although of course, she could. I asked where her new office was, and could I move with her. She was prohibited from taking any clients with her, but she informed me if I kept an eye online, I might see a new doctor’s office opening in the Gainesville area with her name attached.
Soon enough, I saw the posting and became a “new” patient of hers. I’ve been with her for 14 years at this location.
Why do I like her so much? DR H___ takes a more holistic approach to healing. She doesn’t rush during the appointment. Prescribing a pill isn’t her first choice. Education of me, the patient, is a part of her approach. Looking for root causes is a part of her approach. Discussions together instead of her talking at me is a part of her approach. And … she is the only doctor at the practice. I feel like we know each other.
In her own words, “A healthy lifestyle is key to wellness. If you are in need of a doctor who listens and genuinely wants to help you feel better and stay healthy, then I would be humbled to have you call me your doctor.”
It’s been a great partnership. While I’ve always eaten reasonably well, I eat more healthily now due to her influence. When diet along wouldn’t solve my cholesterol issues, she eventually prescribed a statin. She was there for my copperhead bite and for the subsequent AFIB. Our discussions on vitamin D results, prostate results, blood test results were always exactly that. Discussions. Not lectures. We worked our way through COVID together. She knows I drink, smoke a cigar once in a while, drink a cup or two of coffee every day and enjoy an occasional steak. I feel comfortable enough to generally be open with her about my “vices”. Maybe all doctors are this way, but in listening to some of my friends, it doesn’t appear to be the case.
So what has happened? DR H___, while staying local, is moving on from her practice and opening a “Functional Medicine Practice” which “shifts the traditional disease-centered focus of medical practice to a more patient-centered approach. Functional Medicine addresses the whole person, not just an isolated set of symptoms.” There was more, as you can see from this screen shot from her website:
Changes on the Way
While at my physical, DR H___ explained all of this to me. She talked about an increased focus on a better, healthier lifestyle so you would better enjoy your senior years. I asked if better senior years included the occasional manhattan or martini and she just smiled at me.
She also informed me that if I were to come with her to the new practice, I would still need a new GP doctor. She would not be addressing typical “family practice” issues. We shook hands as I departed her office that morning. I’m not sure why, but our handshake had a feeling of finality in it. That handshake, and the look in her eyes, have stayed with me.
I mulled all of this over while eating my biscuits and gravy. It was a lot to digest, and to be honest, I didn’t enjoy my breakfast as much as I usually do. It took a bit of the typical joy I felt while eating “something bad for me” as a celebration after my physical. I may have even left a couple of bites of biscuit on my plate, which is something I never do.
My Biscuits and Gravy Weren’t as Tasty as Usual.
Since then, I’ve continued to think about it. I don’t yet know whether I will go with her and her new practice, but I know in the meantime, I need to identify a new doctor. It’s not something I’m looking forward to. I know there are many good doctors, but it feels like starting over from scratch. Who in your life, outside of family and close friends, is more important than your doctor, and your relationship with her? Your dentist? Eye Doctor? Lawyer? Financial Advisor? A Teacher? Mentor? Life will go on, but it won’t be the same.
It’s not like we were Kevin Costner in Dances With Wolves, eating the raw liver from a freshly killed buffalo with our hands. No, we used forks and knives to sample the beef heart tartar we’d just made in the Offal Cookery class at The Whole Ox Butcher Shop. It was delicious and opened me to new ideas.
The Whole Ox here in Marshall is one of our local treasures. It’s a wonderful butcher shop with a great selection. Their offerings are ethically sourced, organic, and generally local. One of their mantras is “Eat better. Eat less”. When they offered a series of cooking classes this spring, I was immediately interested. The one that particularly caught my eye was “Offal Cookery”.
Expand Your Knowledge…
Offal is “the inside organs of, and parts trimmed from, an animal killed and prepared for food”. Innards is another good descriptor, though perhaps less delicate. Most of us are familiar with beef liver and chicken liver, but there’s quite a bit more. Around the world, there are multiple dishes that use offal. As examples, English Steak and Kidney Pie, Scottish Haagis (offal and vegetables stuffed in a sheep or cow’s stomach) and Mexican Menudo (made with tripe [stomach]) are three dishes many of us have tried or heard of. Intestines are of course often used for sausage casings. Liver pâté is something most have tried. Sautéed sweetbreads (thymus gland or pancreas) make an occasional appearance on a restaurant menu, and if I see them, I almost always order the dish.
While I’ve eaten offal in restaurants, I’d never cooked anything other than liver, chicken liver or beef tongue at home. For this particular class, beef liver, tongue, heart and sweetbreads were all on the menu. I was excited.
Eight of us arrived at The Whole Ox on a Wednesday evening. Amanda and Derek, the owners, greeted us and poured glasses of wine as we gathered at the prep station. Derek, who was previously a vegetarian for ten years, talked with us about what was planned for the night, and gave us background on offal in general. We learned that historically, offal was usually eaten first by our ancestors – it is the most nutrient dense part of the animal and was prized above other cuts of meat. Organ meat is high in vitamins, and has shown the ability to help with some diseases such as MS. We also learned that like wine, terroir effects beef and how it tastes.
Derek at the Start of Class
After the brief introduction, we were divided into pairs and assigned the courses we would assist on: a classic liver and onions dish, tongue tacos, beef heart tartar and deep fried sweetbreads.
Clockwise from Upper Left: Liver, Tongue, Heart and Sweetbreads.
My partner and I were assigned the sweetbreads, and we started peeling the thin membrane from the outside. As with many deep-fried foods, the pieces went into seasoned flour, then buttermilk, then more flour. We turned them over to Derek for the actual deep frying. As the evening progressed, we were all watching each other. A few things stood out: cutting the liver a bit thicker than you normally think of, so it stays more tender and doesn’t dry out; splitting open the cooked tongue and removing the external casing to get to the tender meat; and with the heart, doing a fine dice for the tartar – if not fine, it would be too chewy, and if ground, the consistency would be too soft (not unlike Goldilocks and the three bears – the first bed was too hard, and the second bed was too soft, while the third bed was just right).
The recipes were coming together and as our wine glasses were refilled, we started receiving samples of each dish. There were a few nice surprises along the way, including bacon added to the liver, and salsa verde and finely sliced radishes added to the tongue tacos. The deep-fried sweetbreads were simple and excellent, with a consistency similar to fried oysters. And the heart tartar? I enjoy beef tartar, so I was looking forward to it. Simply prepared, there was salt and pepper, a little seasoning, parsley and a little lemon juice. It was delicious.
Liver and Onions with Bacon, Deep Fried Sweetbreads and a Tongue Taco, and Beef Heart Tartar – All were Excellent.
The evening wasn’t over, as Derek started cooking a surprise fifth dish. “Big Macs” that were fifty percent ground heart and fifty percent ground beef. We had eaten a fair amount by then, but smelling the burgers on the grill got the juices flowing again. After adding cheese to the grilling burgers, he placed them on the buns, then added lettuce, a bit of onion, pickles and their own Whole Ox “special sauce”. Watching him assemble the Big Mac sliders just about drove me mad with anticipation. I’m not sure, but I may have started drooling. Finally they arrived on our plates. WOW! Among the best burgers I’ve ever eaten. I practically inhaled mine.
Derek adding Special Sauce to our 50/50 “Big Macs”
The class wound down and folks started leaving. A few of us stayed a bit longer talking – about the shop and cooking, about Marshall, about innards. Derek revealed that one of his secrets to get people to try food out of their comfort zone is to mix it in with a familiar dish, hence the 50/50 Big Macs. It’s a brilliant idea. Eventually we finished our drinks and I drove home, already planning future meals.
As a final note, the next time you are at the farm and we are serving burgers, you may, or may not want to ask what’s in them. 😉
Addendum:
If you live in the area, or even the near-in Virginia ‘burbs, I highly recommend their classes. Out of the eight people there for our class, four were local and four were from DC suburbs about half an hour or forty minutes away.
Marshall is a great little village with several good stores, diners and coffee shops. There are three local gems among the offerings. In addition to The Whole Ox, we also have the nationally renowned Red Truck Bakery, and the excellent Field and Main Restaurant. If you are in the area, all three are worth a visit.
I see that look you are giving me. A slight sneer? A touch of disappointment? Or maybe from a few of you, with a knowing smile, “Ah yes, you too.” OK. I admit it. There is almost always a block of Velveeta Cheese in our fridge and it’s the secret ingredient for a couple of Cathy’s key recipes.
Yes, There is Almost Always a Block of Velveeta in our Fridge.
I love cheese. And there are so many good ones available. As a kid, we were a bit limited, but I remember eating Swiss, cheddar and of course American. My sisters and I agreed a block of Velveeta was kept around the house – possibly for mac ‘n cheese, or the occasional grilled cheese sandwich. Memories are a bit fuzzy on the subject.
When Cath and I moved to Germany, my cheese world expanded. Brie. Camembert. Quark. Limburger. Obazda. Roquefort. Stilton. Gorgonzola. Pecorino Romano. Asiago. Gruyère and Raclette. Mascarpone and Tiramisu. And many, many more. It was seventh heaven for me. I literally didn’t know such a world existed.
Eventually we moved back to the States, and I learned that across the US, not just in the state of Wisconsin, wonderful cheeses were being made. Maytag Blue from Iowa. Humboldt Fog from Cypress Grove in California. Grayson from Meadow Creek Dairy here in Virginia. And maybe my favorite, Mount Tam from Cowgirl Creamery in Point Reyes, California. Oh. My. God. It doesn’t get any better.
But … Sometimes, you crave comfort. Sometimes, you want a gooey, melty cheese that makes everything around it better. Sometimes, a cheese that isn’t technically a cheese, is exactly what you need. Enter Velveeta.
Velveeta actually started in the 1920s. You may be surprised to learn in the 1930s, Velveeta became the first cheese product to gain the American Medical Association’s seal of approval. Since then, Velveeta continued to evolve and at various times was called a cheese, a cheese spread, a pasturized processed cheese spread, and since 2002, a “pasteurized prepared cheese product”, a term for which the FDA does not maintain a standard of identity. It is currently sold only in the United States, Canada, Panama, Hong Kong, the Philippines and South Korea.
If it’s not really cheese, why use it at all? The answer is simple – it’s ability to melt and almost become “velvety” (hence the name). It’s consistency when melted is better than most real cheeses. The reason? It contains the emulsifiers, sodium citrate and sodium alginate, which allow the cheese to melt without becoming greasy by stopping the fats from separating. Those emulsifiers provide the magic that is Velveeta.
I doubt there is anyone in America who hasn’t eaten chili con queso, or queso dip made with Velveeta. It’s been a staple at Super Bowl (and other) parties and gatherings for decades. At its most basic, you combine a slab of Velveeta and a can of Rotel tomatoes in a crock pot. You can jazz it up with other tomatoes, real hot peppers, ground sausage and any number of other items, but the base remains Velveeta. And of course, Mac ‘n cheese with Velveeta has made an appearance in many a household here in the US. It became so popular, they started selling it as a combined product – “Velveeta Shells and Cheese” so you didn’t have to buy the macaroni and cheese separate.
Is There Anyone who HASN’T Eaten Chili con Queso with Velveeta at a Super Bowl Party!?!
We don’t have children, so never went down the Velveeta Mac n’ cheese route. We also haven’t made chili con queso in years, so why is the box of Velveeta in our fridge? Two dishes. First, there’s Cathy’s meatloaf. She dots the inside of the entire meatloaf with little pieces of Velveeta. It is delicious.
The second dish? The best scalloped potatoes in the world. Yep, Cathy’s “secret ingredient” is Velveeta. Over the years, she, and we, have made several versions of au gratin potatoes, hasselback potatoes, scalloped potatoes and cheesy potatoes. The one that’s the best? The one people always ask for the recipe? Her scalloped potatoes with Velveeta. When she tells people what’s in it, or perhaps it’s just people not from the midwest, they are always a bit shocked. Some then decide they don’t really want the recipe. Go figure.
As I’ve grown older, I’ve needed to reduce the amount of dairy in my diet. That means cheese is not around the house as much as it was previously. We still buy some, and if having guests over for dinner, will often offer cheese as an appetizer, or as a separate cheese course later in the meal. I think my life would be pretty meager with no cheese at all. I also know my life would be poor indeed if I could never have Cath’s scalloped potatoes with Velveeta again.
Addendum:
– There will be no scalloped potatoes recipe published with the blog. It is secreted away in Cathy’s head, and as with her Lasagna recipe, will not be publicly published. ;-).
My weather apps warned me about the coming high wind – The wind that would blow for the next twenty hours. What it didn’t do was warn me about how that wind would affect me, how it would play with my mind, how it would invade my sleep and my dreams.
The first of three warnings came in the morning and called for sustained winds of 25-30 miles/hour with gusts up to 50 miles/hour. We had certainly seen much worse at the farm, and I wasn’t concerned.
The Wind Stayed with us for Over Twenty Hours
When the wind arrived in the late afternoon, it started slow enough and mild enough, but as daylight faded, it picked up speed and didn’t let up. It was constant and the sound, while not loud, seemingly surrounded the house, whirling, gusting and then returning to a constant blow. It stayed with us for the evening while we ate dinner and later when we were watching TV. A low and plaintive howl, it was the backdrop for the entire evening.
Eventually it was bedtime and I took Carmen outside one last time. Usually, she runs around, checks out the barn, does her last potty, and then ambles back to the house, in no hurry. This night? She took off like a bat out of hell running for the barn, barking with her big girl voice the whole way. She stood near the fence by the barn with her hackles up, barking madly into the dark and against the wind. I could hear our neighbors’ dogs barking in return from a quarter mile away. The wind had all of us on edge and a little uneasy I guess. Eventually I grabbed Carmen and we returned to the house.
My sleep, such as it was, was unsettled. We always keep at least one window open in our bedroom and that night as I lay in bed, I felt the wind mockingly caress my face, while infiltrating my mind. In the distance, I heard a tree crash to the ground. There were voices in the night air – groans, moans, creaks, cries and mutterings. Human or animal, real or imagined I cannot say. The hours passed with my mind in a fog between wakefulness and shallow sleep. Throughout, the wind was there with me. It inhabited my dreams, and made them restless. Not quite nightmares, they were nonetheless uneasy and agitated. I remembered them distinctly during the night, but by dawn they were gone, as if the wind itself blew them away.
It was a bad night’s sleep. When dawn was just breaking, I got up. Although I’d slept horribly, there was no reason to stay in bed. The wind was still blowing and I knew no better sleep was coming my way. Carmen and I fed the horses, then I fed Carmen. Finally, I turned on the coffee pot.
I sat at our kitchen island drinking my coffee. Looking out the window, I could see the wind rippling across the pond in the early light. I sighed, and knew It would continue to blow for several more hours. Taking another sip, I tried to clear the cobwebs that occupied my mind.
“Love is the most important thing in the world, but baseball is pretty good, too.” – Yogi Berra.
I’ve loved baseball since I was a kid. Unfortunately, it’s probably going to be a long season for our No Name Gnats this year. Still, I love live baseball and I’m happy Opening Day is finally here this week. A beer and a brat will be a fine way to start the year, and we’ll see what develops.
2019 and the Nats World Series win was eons ago now. Since then, it’s been three straight last place finishes. Many of the heroes of ‘19 are scattered around the league – Scherzer, Turner, Soto and Rendon to name a few. Zim, Baby Shark, Eaton, and Kendrick are all retired. Robles is still here in the outfield, but hasn’t put up great (or even good) numbers. And of course, we still have Strasburg and Corbin here in DC. Those two sure helped us win in ‘19, but have been a disaster ever since. Stras has pitched a total of just over 30 innings since ‘19 and Corbin was the worst pitcher in all of baseball last year.
Posing with the Nats’ 2019 World Series Trophy. Great, but Old Memories Now.
Ownership is up in the air – will they or won’t they sell the team? Or will they bring in another partner? Or do nothing? Nobody knows.
Fans are, well, fans. You can tell the ones that jumped on the bandwagon in 2019 – most of those are long gone … after whining incessantly and displaying their lack of knowledge. Among the real fans, the long term fans, there is grumbling as well. But it’s a different type of grumbling. It comes with an understanding of the ups and downs and the fickleness of baseball. Everyone is unhappy about the ownership situation (will they or won’t they). People understood trading Scherzer two years ago, and even Turner, who had a year left on his contract. Soto? That one hurt.
I remind folk that we’ve been through nothing. You want long term suffering? Be a Cubs or Red Sox fan – they went 80 to 100 years between World Series wins. Cleveland is currently sitting on a 75 year streak with no World Series. Three last place finishes after winning the World Series? No, I’m not happy about it, but please, get some perspective people.
And so we come to the ‘23 season. A probable opening day lineup of players most people outside of DC have never heard of – Thomas, Smith, Menenes, Garcia, Ruiz, Abrams, Robles, Dickerson and Candelario. Pitchers will include the previously mentioned Corbin, along with Gray, Gore and a couple of others TBD. Seriously, how many of those names do you know? Hell, most fans in DC don’t know several of those names either.
It’s generally a young line up, and I’m particularly excited to see what Garcia, Ruiz and Abrams can do in the field, and Gray and Gore on the mound. With luck, we will see a couple of bright spots.
For this year, the team will be what it will be and I’ve made my peace with that. I’m just happy to get back to the park, as sure a sign of spring as anything I know. As the great Hall of Famer and Saint Louis Cardinal 2nd basemen Rogers Hornsby once said – “People ask me what I do in the winter when there is no baseball. I’ll tell you what I do. I stare out the window and wait for spring.”
Live Life Exuberantly 