Tag Archives: humor

Jun 22 2012
37 Comments
Humorous, Two minute read, Wedding

I’m Trying Not to Ruin the Wedding

Must get to successful toast. This is the goal.

My triplet sister’s wedding is in t-8 days and as the co-maid of honor, I will be speeching. Lord help us all.

In everyday interactions, most people expect very little from me. When I make any kind of joke, they are happy and will give me a laugh. But an audience has expectations. They expect me to be funny, charming, sincere, knowledgeable, sleepy, etc, and they demand their chuckle treats. This and any kind of expectation makes my nerve levels skyrocket.

When I have prepared and practiced for the engagement, it’s possible for everything to go smoothly. When I’m not prepared, however, and when the quotient between the audience’s expectations and my ability to perform is especially high, we’re diving head-on into the danger zone.

I often find myself fighting the temptation to stop speaking and let the entire room sink into silence. How long would they just sit there and watch me as I watch them? How long before someone spoke up and tried to make it all end?

As a sober, well-rested, and unstressed individual, my verbal filter already does a spotty job. When I’m nervous, it’s completely gone. I’ll say anything, literally anything, in order to combat the silence and fill the ever-approaching quiet.

For that reason, having me speak at a wedding is a risky decision. It’s such a special and heartwarming moment and one that’s the result of much planning and travel by many parties, that I will invariable do something to creatively offset the mood with what will be later be viewed as “inappropriate” humor.

In order to protect the wedding from myself, I’m reinforcing my filter by making a list of a few subjects that I will not, not under any circumstance, speak on or mention in order to keep the silence at bay.

I will not make any pregnancy jokes.

I will not make any jokes about or mention previous boyfriends and how we were SO surprised when sister and her fiancée got together (note: this isn’t entirely true, but it’s exactly the kind of thing I’m prone to say).

I will not bring up family squabbles or secret shames.

I will not discuss my personal sweating with anyone besides my immediate family.

I will not talk for longer than twenty (20) seconds about the wedding night in the company of grandma.

I will not mention people I think dressed poorly.

I will not make jokes about myself, other members of the wedding party, or the preacher being drunk or on drugs.

I will only make two (2) weight-related jokes about sister having to fit in her dress.

I will not complain about having to be at the wedding, how I’m bored, or how it could have been better.

I will not stray from the content of my written-out speech, unless there’s a really funny joke I can make.

These are my promises to myself and to my sister. Let’s hope for everyone’s sake that I remember this while I’m on stage fighting the silence. May I reach for my speech and not for the sex jokes.

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Jun 21 2012
30 Comments
Humorous, Job hunting, Three minute read

What I Learned from My Painfully Bad Interview

Should you hire this woman?

One fake motto, several awkward silences, and numerous failed attempts at jokes later, I have finished my first phone interview of this job-hunting season. Note: the professional shirt I was wearing did not prevent me from sounding like an ass.

The greeting was great. We both introduced ourselves and had friendly words. I was flying high when he asked me, “So what do you know about our company?” I was prepared for this question. I had spent the last twenty four hours digging into the recesses of their website and stalking individual members of their team. Unfortunately, the company is one of those weird hi-tech startups that uses phrases like “infrastructure API” and “Cloud IVR.”

In short, I struggled to explain to the man what his own company did. Instead, I said I liked it because I felt like “their company searches for a tree even though it doesn’t know what a tree looks like, but it finds something to fill the tree-shaped hole, if that makes any sense?” It didn’t. I was trying to say that their company was innovative but ended up swallowing most of the toes on my left foot. The awkward silence after this mangled corpse of a metaphor said it all.

Things looked up when he asked me about myself. This is one of my favorite subjects. I talked about International Relations, Egypt, blogging and meeting people and talking to them, and it all sounded really good until he asked if I read any blogs daily.

I threw out a few and joked that I read my own blog. No laughs. Note: do not mention that you daily read your own blog. You will sound like an ass. I also said that I read Mashable occasionally to catch up on “the stuff.” It was supposed to be a joke, but I’m sure I came off like “an idiot.” It’s also not true, unless you count looking at tweets as reading Mashable’s articles.

He inquired if I was familiar with the start up industry in San Francisco or using technological terms. The short answer is no but the long answer is “my motto is that if I don’t know it today, I can learn it by tomorrow,” a motto I made up on the spot and also one that sucks.

When he asked if I was involved in any weekly meet ups, I said that I spend a lot of time with my family right now because I don’t have a big community in Oklahoma. What he heard: I live under a rock and my best friends are my own leg hairs.

Finally it was time for me to ask questions, and I gave him all I had. I wanted to know everything and prolong the conversation as long as possible, which is why I asked if his company was “more of a get in and get out kind of operation or if people are in for the long haul.” Note: asking this question will make you look like an ass. People are always in for the long haul. I should have asked what the turnover rate was, or better yet, just let the conversation end.

It was a start to a wonderful interviewing career and in the end, a great piece of blog fodder.

Here are my takeaway points:

1. Don’t use complicated metaphors that involve trees and make zero sense.

2. No fake mottos.

3. Have a 2 minute or shorter summary of the company and why you like them.

4. Save jokes for the break room.

Now get out there and good luck!

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Jun 20 2012
19 Comments
Best blog posts, Food, Humorous, One minute read

God in the Kitchen, Making Casserole

This is from The Far Side. Please don’t sue me.

This is the concluding post of the Miracles of Midwestern Cooking series.

Sometimes I think of the whole world as one big casserole, assembled in a glass dish God purchased at Wal-Mart and set to cook at 350 million degrees Fahrenheit, with all of the  creatures, both plant and animal, bubbling together for millions of years.

North America is the cream of chicken soup. England is cream of mushroom. France supplies the butter and cream, while Italy comes up with some carbs and Germany throws in its brats.

India and China add spice and Japan classes it up. North Africa brings the sweet with the salty, West Africa tosses in some peanuts, South America beefs it up and adds the lime juice and beans.

Other regions mix in their own special beats, the carbs and proteins they love best and all of the roasting and toasting and broasting they do to get them just right.

We’re topped with a combination of cheddar cheese ozone and fried onions that sizzle and melt under our very own star.

As the goop swims around we learn stuff, finding that some things are delicious on their own, but most often they taste better together. That’s why there should be world peace, because cream of mushroom soup is a physical abomination by itself and spices need something to go on.

I’m not advocating an Indian-spiced cream of mushroom soup, but you get my point.

And in the end maybe a casserole isn’t the best metaphor for earth, because casseroles can be kind of gross and uncivilized. Then again, so can humans.

Probably the best reason the casserole metaphor falls apart is because each of these regions developed at the same time over many years from the same primordial cream of human soup instead of being added separately. None of us could be where we are without the other.

But I still like the image of God in the kitchen, mixing together the most epic casserole of the day. I hope it tastes good.

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Jun 19 2012
23 Comments
Food, Humorous, Miracles of Midwestern Cooking, Two minute read

5 Key Ingredients for the Perfect Midwestern Salad (Ready Your Mayonnaise)

Miracle Whip, though no substitute for real mayonnaise, can be used in a pinch.

Jell-O: Few things have captured the Midwestern imagination like Jell-O. Its mysterious jiggling qualities, its Biblical ability to suspend fruits, and its molded shapes that reminded German immigrants of their homeland, all contributed to Jell-O becoming the base of the ever popular Jell-O salad.

My grandmother once told me that everyone in their old farming community had to have the latest Jell-O salad. It was a simpler time, when the space race between the Reds and the Uncle Sams was matched by a furious Jell-O race between Kansas homesteads. It was also a time that witnessed truly frightening innovation, which reached its pinnacle in the “Perfection Salad,” composed of lemon Jell-O, pimiento, celery, cabbage, vinegar, and sliced pineapple.

Cool Whip: Cheers of joy were heard all across the Midwest when NASA revealed that its attempt at entering the hair product market had proven unsuccessful but that its creation, Cool Whip, was tasty and went great with gelatin. It quickly became the bosom buddy of almost every Jell-O salad. And thus Cool Whip made its way onto the dinner table, because Jell-O salads are not dessert.

Mayonnaise: If one is unlucky and fresh vegetables must be prepared, mayonnaise is a sure solution to make them palatable. Considered the Cool Whip of non-Jell-O salads, it is a must in everything from the Kansas Broccoli Salad (3/4 c.) to the Kansas Cucumber Salad (1 c.). According to a scientific study, when Midwesterners view a salad bare of this white miracle condiment, they are 57% more likely to enter Mayo-rage. Few survive.

Sugar: More necessary for the vegetable salads than mayo, sugar is what truly makes these savory combinations come alive and lose their gross savory-ness. Every kind of slaw, be it Chinese or German, and each kind of salad, be it corn or Sauerkraut, by definition must contain at least ¼ cup sugar. In fact, the Midwestern word for sugar actually means “salad spice.”

Leafy Greens: Just kidding. The only truly acceptable version of a leafy green is cabbage, which can be turned into Mayo-slaw. Otherwise, all leafy greens are prohibited from joining the salad party and should be left in the garden as decoration.

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Jun 18 2012
30 Comments
Food, Humorous, Miracles of Midwestern Cooking, Two minute read

Dear Lord, Thank You for Casserole

And the people of the Lord gave thanks.

What is like the casserole?

Could any other dish transform tins of canned goods into a steaming meal for prairie mouths, hungry from a hard day of television viewing? Does anything match the poetry of the phrase, “Bake for 20 minutes at 350 degrees. Recipe is easily doubled.” Is there another main course as picturesque or heartwarming?

Entire generations have attained greatness by feeding solely off of casserole nectar. Worlds of cream of chicken soup have bubbled and boiled over whole chicken breasts sitting atop beds of rice or sliced roast beef as the casserole’s alchemy creates dinner and a better planet.

As I browse through my cookbook, the endless casserole variation is like a never ending music.

Oh Zucchini Casserole, oh Country Corn Bake, oh Cheese Corn Bake, oh Broccoli Corn Casserole! And the tuna! Dear, sweet, God! The Tuna Casserole, with its 3 cans of Chinese noodles, 2 cans mushroom soup, 1 package of blanched almonds, 2 cans white tuna, and 1 cup of milk. Dry yourselves, my taste buds, for the dinner hour is not nigh.

The casserole gathers canned goods to its glassy bosom, accepting them for what they are as they are combined and layered and sprinkled with corn flakes. A masterpiece of non-cooking, an exercise in the art of assembly, this is Midwestern cuisine at its finest.

Would any church potluck be complete without a steaming pan of Creamy Chicken and Rice Casserole? Could the world continue to function on Monday night without a dinner of chicken enchiladas (1 cooked chicken, 1 c. shredded Taco Blend Cheese, 1 packet of Taco seasoning, Sour cream, salsa.) with its instructions to “Shred the chicken. Mix all ingredients together?”

And after being assembled into the tortillas, these proto-enchiladas will lie down on a sweet bed of glass and be smothered with equal parts enchilada sauce and cream of mushroom soup, topped with cheddar cheese in an eternal embrace that will continue deep within the digestive tract of the consumer.

In the kitchens of the Midwest, the cook’s most fearsome weapon is the 9×13 baking dish. The ammunition of choice: canned soup, cream of mushroom or chicken. With these tools, the chef is ready to face a ravenous family, to fight the devil with cheesy potatoes at a church gathering, and entertain the in-laws on the night of the big game.

When almost every ingredient is birthed from a can or a jar, when the objective of the dish is to combine it so thoroughly that one only tastes hot chicken-y, tuna-y, or beefy mush, when an complete meal can be eaten out of a mug, is there any way to go wrong?

Let the casserole state of mind cheese its way between your neurons. Let the open-and-pour mentality soothe your nerves and line your arteries. Life should be a steaming dish full of something that bubbles. It matters not what it is.

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