Patricia Golemon's Obituary 

Patricia Lynn Golemon, PhD, age 73 years and 8 months, died early in the morning 26 January 2018, at her home in Houston. She is preceded in death by her parents, Robert Bruce Golemon, PhD, and Catherine Hall Blake Golemon, and by her younger sister Bobbie Claire Golemon Fancher. Our dear Pat is survived by her devoted and beloved husband, Peter D Williamson, Esq., of Houston; her brother, Thomas Bruce Golemon, MD, and his family, of Brimfield, Illinois; her daughters, Anna Catherine Garrett and Allison Lynn Garrett Skinner, both of Houston; her son Aaron Blake Spivey Williamson of Houston; her stepdaughters Heather Rose Williamson of Houston; Amber Williamson DeFord of Austin; Asia Raven Smith of Colorado Springs, Colorado; and Ginger Ivy Greenberg of Katy. Called “Ghee” or “Miss Pat” by her grandchildren, Pat is additionally survived by: Amanda Catherine Morton; Dylan Michael Horne; Nicholas Rodney Skinner; Christopher James Skinner; Zoe Rose DeFord; Elise Mackenzie DeFord; Aria Rose Williamson-Tonan; Oliver James Rose Williamson-Tonan; Gavin Michael Greenberg; and Cooper Enzo Greenberg. Ghee leaves behind great grandchildren as well: Ava Catherine Morton; Ayanna Vivian Morton; Tristan Michael Morton; Autumn Jade Garza-Samford; Summer Iris Horne; and Dylan James Horne. 

Pat was born 28 May 1944 in Nacogdoches, TX, a much-welcome first baby with a sister and brother to follow. Her Blake and Bennett ancestors were among the Old Three Hundred, the first American settlers granted land by Spain, and led to Texas by Stephen F Austin. She was very proud of this important Texas heritage, and mentioned it often. As a teenager, Pat moved with her family to west Texas, and she graduated from Cisco High School in 1962. She attended Cisco Junior College, where her father chaired the music department and led the band. Her mother was also a lifelong educator. 

Pat came to Houston in the mid 1960s as a new wife. After her two daughters were born and no longer toddlers, she returned to college. She finished her education at the University of Houston, with a BA summa cum laude, 1974, and an MA in English literature in 1975. After more than 20 years in the business world, where she achieved much, she returned to the University of Houston and completed her PhD in English in 1999. 

Her professional career was successful and varied. A major in English gave Pat the skills to operate in a variety of industries; her formidable intelligence ensured that she progressed through positions of increasing responsibility, encompassing medical editing, technical and legal writing, marketing, public relations, and corporate communications. Upon returning to academics as assistant professor of English at University of Houston’s downtown campus, Pat used her impressive background in managing people and projects as she taught students about communications in “the real world.” In 2005, at age 61, Pat was further recognized for her expertise with a Fulbright scholarship and a position teaching American literature at Providence University in Taiwan. 

Throughout her life, Pat loved books, reading, talking about books, teaching students about literature and writing. She was a founding member of a very exclusive book club, The Harpies, a small group of women graduate students, who first gathered in 1977. The Harpies have met almost monthly since, with some additions and subtractions. This brilliant, thoughtful, well-read group was an essential part of Pat’s life, and vice versa. The Harpies also grieve her loss deeply; her kind will not pass this way again. 

Her family and her very large circle of friends will remember Pat for her beauty, generosity of spirit, humor, strength, competence, and fierce love of her family and friends; for her ability to throw an elegant dinner party; for her problem-solving skills; for her profanity and her spirituality; for her love of classical music, opera, and anything performed by anyone she loved; and for generally being the smartest person in the goddamn room. 

Onions Make Amy Sleepy

Critique and Decision of the Juror:

I find myself facing a more complex decision than I first thought. The “assignment” was to video an impression of “Amy after having eaten cooked onions”; as everyone knows, onions make Amy sleepy. No other instructions were provided. Once the assignment was made, it belonged to the contestants to make of it what they would.

I received the submittals in timely fashion and eagerly previewed them this morning with two other viewers, including the subject. Let me be clear that neither of these other viewers had a vote. The critical commentary and subsequent awards are my own.

Steve’s Epic https://www.youtube.com/watch?v=JPb6P7gLyqU

Let me discuss Steve’s submittal first. Entitled, “Amy vs. the Onion,” this nearly five-minute, high-production-value, multi-scene film demonstrates the importance of having a collaborative crew and impressive post-production facilities for thorough storytelling. Its craftsmanship is unmistakable.

The filmmakers ably capture some of the whimsical black comedy of early Woody Allen “apartment” films. Quick shots, familiar rooms, background sound, and hand-held camera work combine to produce the intimacy these filmmakers presumably strive for. But what of the cross-dressing actor who plays “Amy”? Will other viewers, other than me, see flashes of Hitchcock’s Anthony Perkins dressed as his dead mother in Psycho? Chilling, truly chilling. And that bottle of Ambien appearing in virtually every shot? Did I SEE an image of Hitchcock himself on the bottle in one scene? No? Yes? Masterful, in any case.

Speaking of Hitchcock and Psycho, WHO is Larry? Why doesn’t he speak?

And what of the voice that calls Amy’s name as she sleeps fitfully with the crossword puzzle book on her stomach (for the non cognoscenti, this is so Amy)? Whose voice is it? I immediately thought of Kubrick, of course. The voice is . . . Hal! 

Finally, throughout the piece, we see the influence of the early 60s Italian and Brazilian filmmakers as we realize, slowly and painfully what the onions finally represent. I wish I could think of a word other than “masterful.”

Stacy’s Tone Poem 

Minimalist. Bare-bones. No-frills. A tiny diamond with many facets. A true tour de force in miniature. Stacy has accomplished all of this with a 43-second, breath-heavy monologue that distills the subject and object to their perfect essence.

We begin to think of poignant haikus and William Carlos Williams lines . . . “So much depends upon a red wheelbarrow . . .” I can’t believe she’s given us so much in those weighty seconds.

And we don’t feel anything is missing, do we?  We find we need not wonder about “others.” Did we ever require them? No scene changes, no dramatic shifts, nothing. We completely GET the beginning, middle, and end of this deeply disquieting subject. 

Obviously there were no makeup or costuming or craft services, either, but that goes to another discussion.

Stacy’s previous acting skills are in play here, in this one-woman show. I remember starring roles in her younger years, too many to mention here, and she has matured as an actress in a most ethereal way. Jennifer Aniston could take a few lessons from Stacy on being silent and still as the camera rolls.

Stacy, too, has produced a masterpiece.

The Awards

Best performance by an actor:  Stacy Ross

Best performance by an actor playing another gender:  Steve Murphy

Best director: Carol Murphy

Cannes Palm D’or Prize: Stacy Ross

Sundance Independent Spirit Award: Stacy Ross

Best picture Oscar:  Amy vs. the Onion

All prize monies have been generously donated to the subject of the film. She says thanks, and we're going to Target.

If I EVER get the chance to do a new kitchen, I think this could be the centerpiece.

Source: 21stcenturypins.info via NYC on Pinterest

Well that was fast. Or was it?

Yesterday, appropriately Juneteenth (if you're not from Texas, ask somebody), was the fourth anniversary of my last chemotherapy! I was diagnosed just before Christmas in 2006 and had right-side mastectomy on Jan 31. Began chemo on February 28. Had five rounds, three weeks apart (except for a rescheduling in order to help wrangle Ann Taylor's and Mark Smith's wedding) and finished on Tuesday, June 19th! My, how time flies . . .

So much has happened since then. Aegis went under. Chuck had an angioplasty. Casey got weirder. I went to work for Exterran, then landed in what I thought would be my dream job. And that's when the nightmare began.

Now I'm able to "take it easy" between panic attacks. And what keeps me going, I am CERTAIN, is being able to work on my physical health. Seeing improvements in my strength and fitness gives me some of the satisfaction that I used to derive from my professional career. I don't know if I'll ever develop a PASSION for fitness and working out and sweating, but I'm able to do more of it with less whining, and that's a plus for everyone involved.

Happy Juneteenth to all . . . no matter what you celebrate!

I choose to try to stay focused on something

Please take a look at this new website. A half dozen "middle-aged women" are going to take the mountain. Kilimanjaro, in September. I am not kidding. The theme is WE CHOOSE TO CLIMB!

http://wechoosetoclimb.com/index.html

I train with them some days, and in my imagination I will be going with them. But in real life, the odds of my going are slim and none. Nevertheless, I am enthusiastic about their cause and their motivation motivates ME! Go figure!

Wednesday evening, the group made a trek of about 6 miles; I did four and was pretty impressed with myself. It was 98 degrees at 6:30 in the evening when we started out; when I drove home at 8 pm, it was down to 93.

Friday morning, I thought I'd do it again and decided to go to Memorial Park to walk the 3 mile circuit. I had my morning chai; then I ate a hard-boiled egg. I was going to eat some other stuff but then got on the phone for a while. When I noticed it was 11 am, I thought, "I'd better get out of here." Started walking at 11:15 with a light backpack, hat, sunscreen, two bottles of water. I was fine. Until mile 2, when I ran out of gas. I wasn't too hot, my legs weren't sore, I just couldn't GO. The sun was exactly overhead, so there was little shade. I slogged a few hundred steps, then rested. Then slogged a few more. I honestly wasn't certain I was going to make it. I'm embarrassed to say that it took me more than an hour and a half. So now I know: don't go without having eaten. Shana says two eggs and oatmeal. I'll try that tomorrow morning and see if I can do it without fainting this time.

My Favorite Thing About Houston

Experienced it again the other night: Houston Ballet. Oh geez oh pete, as Fred would say. Our ballet just gets better and better with each season. Chuck and I have been ballet fans for a long time, and we feel like we've watched it grow up into this world-class dance company.

We're not the only people who feel this way; witness the run of "Mao's Last Dancer" at River Oaks Theatre. A great story of Li Cunxin, it's also a love letter to Houston Ballet. Should have been a two-week engagement, generally speaking, but it has played for more than a month now. Wow!

So, Saturday night's program, Jewels, was spectacular. And I recommend reading Molly Ancelin Glentzer's Chronicle reviews ahead of time to both educate and generate excitement. Balanchine is the reason for neo-classical ballet, and seeing these three pieces helped me better understand the source of the lines and movement and rhythm that I've come to love.

In the middle of the Ruby piece was the Faure movement that Carole and I used to play as a flute and piano duet. What an evocative melody, for so many reasons.

The Diamonds piece showcased Mimi, the prima ballerina, and our new Chinese dancer. He's going to be our next Li!

That's all I know about ballet and music. But love me some Houston Ballet.

Carnitas, Extra Crispy

Here's my version of that Spanish Village treat. I think mine were almost as good, and Chuck says this version ranks among my top two or three best Tex-Mex dishes. Start this early in the day so you can have it ready for dinner.

4-5 lb pork shoulder roast (sometimes called a butt, but then so am I)
2 tsp. chili powder
2 tsp. cumin powder
2 tsp. crushed MEXICAN oregano (if you don't have that, don't use any)
2 tsp. salt
3/4 c. orange juice
Water
Vegetable oil


Mix spices and salt together in a big mixing bowl. Then cut the roast into two inch cubes, and trim outer fat away. There will be a lot of fat still in the cubes, but it will braise away, so don't beat yourself up over it. Also, the cubes don't have to be perfect in shape. Toss the cubes in the spice mixture.

Heat a big, oven-proof dutch oven with a lid on top the stove, add some oil and begin browning the cubes, in ONE-layer batches, until they are brown on at least two sides. Remove them to a plate and brown the next layer. Should take about four batches to do this. Don't try to hurry this step; use tongs to resist the urge to stir.

Turn oven to 300 degrees. Pour orange juice into the dutch oven and bring to a boil, stirring to deglaze the bottom of the pan, then dump the cubes back into the pot. Add water to barely cover the meat, bring to a simmer again, clap the lid on and bake for three hours.

Stir after first hour and second. When the pork is very tender, about hour three, remove the pot from the oven and remove the cubes from the pot. Then let the liquid sit for a while (I put the whole thing in my big freezer for about 40 minutes)until the fat rises to the surface. Skim ALL of that off. Simmer the liquid for another hour or so, until reduced. Remaining fat can be skimmed off with a cold tablespoon.

In the meantime, go through each cube and tear into smaller chunks, removing the fat that didn't melt away. This is VERY easy to do. If you still want to remove more fat, run very hot water over the meat in a colander.

Now you can stop, put the whole thing in the fridge and wait until later. OR . . .

Spread the meat on a rimmed cookie sheet (or jellyroll pan), spoon some of the sauce over to "wet" it. Try not to drink the rest of the sauce.

Just before you're ready to serve, turn on the broiler and slide in the cookie sheet for about 6 - 8 minutes.

You will already have put on the table: warm tortillas (I like corn but do both); a lettuce and carrot salad dressed with lime cumin dressing; my home-made tomatillo sauce; guacamole; and possibly frijoles a la charra. Dump the carnitas on a big serving platter and watch people go nuts.

Other recipes available on request. Here's my frijoles a la charra recipe: Drive to El Rey on Shepherd and Washington. Order two large.