Perry Someone… Perry Normal
You may or may not remember a famous scene in Mel Brook’s Young Frankenstein where Igor (Marty Feldman) Gets an abnormal brain and says it’s from Abbie someone, Abbie…. Normal. Well, today, we celebrate a different kind of normal: Perry Someone… Perry Normal. Actually, it’s paranormal day. So, if you just can’t explain something, this is the day. Do you have ghosts, aliens tracking you? Is bigfoot in your backyard? Paranormal encompasses all those things and more. Basically, anything science can’t easily explain falls under this heading. Some people ignore it or claim people witnessing or experiencing paranormal activity are crazy. But, it holds a great fascination for many people.
That fascination appears in a wide variety of media. There are TV and radio shows dedicated to paranormal things. For centuries, nae, millennia, people wrote about all things beyond man’s comprehension. It’s all over the movie and entertainment business. The movie Sinners just won multiple awards. And, it’s about vampires. Some of the most iconic stories and imagery embedded in our collective conscience come from the world of the paranormal. As kids (and adults) we demand (in the words of Lennie Gallant): Tell me a ghost story. Even if you think you don’t believe in the paranormal, it’s a pretty wide category. Chances are, something under the umbrella catches your attention.
Table of Contents
Who’s that guy? Perry Someone… Perry Normal?
So, what exactly is paranormal? Well, there’s normal. Then there’s beyond or adjacent to normal. From the Greek para- (“alongside, beyond, contrary to”) and the Latin normalis (“normal, conforming to rule”). Throughout history anything that science can’t explain became Paranormal. That which we cannot understand we ascribe to a higher power. Because we give these things this kind of importance, they are scary. It’s angels and gods VS devils and demons. In religion, there are great battles fought between good and evil. And, us Earthlings are always caught in the middle. We are no match for the supernatural paranormal powers.
Much of that comes from a lack of understanding. Hysteria, in Ancient Greece, was called wandering womb syndrome. People believed all the psychological problems that women were prone to was due to the womb which affected other areas of the body. Thanks to advances in science, we now know that is not true. During the US civil war, more people died from infected wounds than the gunshots themselves. Doctors didn’t know about micro-organisms like bacteria. Thanks to scientific advancements, we now know the inner workings of all sorts of things that used to be fatal. So, maybe it’s just a matter of time before we discover the science of all things paranormal.
Is it Bigfoot, Aliens, or what?
There are people investigating all kinds of paranormal phenomena. We have ghost hunters, ancient alien theorists, and a host of other specialists trying to get to the bottom of all manner of the unknown. We just need to have the right people using the right tools to investigate. Many of the tools we used to measure things in the physical world may not be right for other realms so to speak. We know there are unfathomable numbers of atoms all around us. Who’s to say there aren’t other worlds between them? We could be dealing with inter-dimensional phenomena. Could Ancient aliens, bigfoot, and even ghosts, deities and demons merely be occupants from parallel dimensions or time travelers?
Religion tells us that there is an afterlife. Does that mean heaven and hell? Or, are those man-made constructs to describe the other side? Perhaps our essence still remains in the ether so to speak. Mediums and energy workers say we’re connected to a universal power. And, they have some proof. Unfortunately, it’s not measurable via traditional scientific methods. But, from my experience with Reiki, I can attest that I, personally, have felt the power. It’s there. You just need to know how to tap into it. One of the problems with proving things is the difference between having an open mind, being a skeptic, and being a denier.
Levels of denial
Acceptance of the paranormal is easy for people with a propensity for fantastical thinking. People who believe God is watching us and guiding us despite the evidence that people really suck are more likely to believe in ghosts and the paranormal because they accept easy answers. It’s god’s will. Ghosts are haunting me. You’ve been possessed by demons. But, those answers only lay blame for occurrences. Ghost hunters pick up noises, voices, changes in temperature, and energy to prove something is there. They just don’t have the ability to prove what the thing is that they detect. So, to assume it’s a vengeful ghost, demonic spirit, wrathful deity, or your Uncle Tim is imprinting your own language onto something that may have other origins.
Does the paranormal exist? Just because we can’t prove it using the physical world and laws we know doesn’t mean it isn’t real. We just need proper measurements. In a wide variety of science fiction writing and entertainment, scientists create tools to measure and interact with paranormal activity. Even something as silly as “Ghostbusters” find a way to contain this Perry someone…Perry, Normal. For people of faith, the paranormal just is. It’s blind acceptance based on the prime mover theory (that which we can’t prove we ascribe to god). But, to those who require proof, that proof isn’t coming anytime soon. And, if it doesn’t conform to the rules of the known universe, it’s bunk. The truth is in between. Paranormal things can and do exist. We just need to find a way to measure them.
It doesn’t have to be scary
There is a multi-billion dollar industry churning out film, books, and other media posing paranormal activity as horror. In America, last year, horror films accounted for 10% of all Hollywood films. And, they brought in over a billion dollars. That’s a lot of money for scaring people. You don’t need paranormal representations for that. Just turn on the news. The horrific things in these films all have some paranormal aspect. But, if people knew the science behind actual paranormal phenomena, these things may not be as scary. And, the industry may lose market share to documentaries. By calling things paranormal, it provides mystery. People fear what they don’t know or understand.
Since the dawn of mankind, people feared the unknown. Governments and religion capitalized on that fear to control the masses. Whether real or manufactured, there is always a boogeyman. Whether it’s a vengeful god, demon, or immigrant, there’s always someone to blame for what we’re afraid of. There are plenty of natural things like extreme weather, heights, and ocean depths to fear. The creation of heaven and hell only serves to keep people in line. Yet, good and evil exist right here. Some things on Earth are heavenly. And, as Sherman put it: “War is hell”. Throughout history, some of the worst atrocities weren’t paranormal at all. They were man made. Millennia of enslavement of underclassed people, Countless wars, The inquisition, and the holocaust to name a few. AS BOC sang: Don’t fear the reaper. The ruling class is who we should really fear.
Who’s in the kitchen? Perry Someone… Perry Normal?
The paranormal is not something to fear. It just needs understanding. We can dramatize it by comparing it to kitchen work. People who are afraid of kitchens are known as Mageirocophobics. We don’t ascribe any external meaning to this. It’s simply a fear based on a lack of knowledge and experience. Seeing flames, extreme heat, cold, sharp knives, and a variety of unknown pieces of equipment can be intimidating. But, once you know what they are, your fear subsides. Yet, it’s still an adventure. Even the most seasoned chefs experience unexplained phenomena. You follow a recipe to the letter. But, the final product comes out different than expected.
While, frustrating, it’s part and parcel of the experience. A slight variation in oven temperature, barometric pressure, even the structure of the ingredients can affect the outcome. Remember, most food comes from natural resources. No ear of corn is exactly the same. So, slight variations result in a different outcome. You can compensate with adjustments. But, the reality is, cooking is an inexact science. This is where cooking mirrors the paranormal. You do everything right, yet something goes wrong. It’s not “paranormal”, it’s the way things go. You may not be able to explain why your souffle fell. But, it wasn’t a gremlin. It just happened. Maybe there was a slight earth tremor, or, a train crash nearby. Just because you can’t explain it, doesn’t make it paranormal.
Making the paranormal normal
If you watch shows about space travel, at some point they often end up with a food scene where you’ll see all these funky fruits and vegetables that look otherworldly. You’re bound to find romanesco cauliflower, dragonfruit, and passion fruit among other things. That’s because they aren’t everyday items for us. They look paranormal. But, in fact, they are perfectly normal. Similarly, our understanding of the paranormal is dependent on our inexperience or lack of language to describe it. We see shadow people, Aliens, Ghosts, demons, and Jesus in our toast. They can all be explained. We just don’t have the answers at hand.
Spiritual leaders explain that we will receive total consciousness and enlightenment when we drop the body. On one hand that makes sense. Our bodies and minds are equipped to perceive and interpret things on our plain of existence. But, there are multiple plains. So, to understand, we need different means to observe. Of course, it’s also a cop-out. You’ll know when you’re dead doesn’t help us here, does it? Neither does labeling things we don’t know as from heaven or hell. Truthfully, we may never have all the answers. Remember, we are one small planet in a minor solar system. We can’t know everything.
But, back here on earth, we can seek answers, and classify things in gradations of normal instead of paranormal. To that end. let’s try some experiments to understand things. Here are some recipes to try. Try making them multiple times and see how they come out a little different every time. It’s Perry something…Perry normal.
Frangelico Scented Chocolate Souffle
Ingredients
- 1 1/2 Cup heavy Cream
- 2 Tbsp Corn Starch
- 1 Lb High quality Chocolate
- 2 Oz Frangelico
- 1 tsp Vanilla Extract
- 3 large Egg Yolks
- 5 large Egg Whites
- 1/2 Cup Sugar
- Butter for lining the ramekins
- Sugar for lining the ramekins
- Powdered Sugar and sauce for garnish (Optional)
Instructions
- Preheat oven to 350
- melt some butter. Brush the insides of your ramekins with butter. refrigerate for a few minutes. Then Brush again. This gives a solid coating. return to the fridge. But, keep more melted butter ready for the last coating.
- Heat cream in a heavy pot. Stir in the cornstarch and bring to a simmer, stirring frequently. This will result in a thickened cream. You can substitute milk or a lighter cream if you want a lighter souffle. Add the Frangelico and vanilla, and remove from the heat.
- Break up the chocolate into small pieces. Pour the hot cream into the chocolate and stir until smooth.
- Separate your egg whites and yolks. Stir three yolks into the chocolate mix. Set aside.
- Whip the egg whites until white and fluffy. Add the sugar and continue whipping to a point where they will hold stiff peaks. But, don't over-whip or they will separate into a foam and liquid.
- carefully fold the chocolate, a little at a time, into the egg whites. Do not whip or stir. You want to keep the whites light and airy.
- Remove ramekins from the fridge. Brush once more with butter, then pour in some sugar, turn the ramekins to coat with sugar. Shake out the extra sugar.
- Fill the ramekins and place them on a sheet pan. Bake at 350 for about 20 minutes. If you have to check on them, try looking through the window. They should rise about an inch over the ramekin edge. Baking time depends on the size of your ramekins. it takes about 20 to 25 minutes for a 4 to 6 ounce vessel. Longer for a larger one.
- Remove from oven, sprinkle with powdered sugar. Serve with a berry coulis or other sauce if desired. Serve as soon as possible before they deflate.
Notes
Limoncello scented Lemon Meringue Pie
Ingredients
- Pie crust (recipe to follow)
- For Filling:
- 1 Cup Water
- 5 Large Egg Yolks (you will use the egg whites for the meringue later)
- 1 1/4 Cup Granulated Sugar
- 1/3 Cup Cornstarch
- 3/4 Cup Lemon Juice
- 3 Tbsp Lemon Zest
- 1/4 tsp Salt
- 3 Tbsp Unsalted Butter
- For Meringue:
- 5 Large Egg Whites
- 1/2 tsp Cream of tartar
- 1/2 Cup Granulated Sugar
- 1/8 tsp Salt
- For the Limoncello Garnish:
- 1 Cup Limocello
- 1/2 Cup Water
- 1/4 Cup Sugar
- The zest of 2 lemons, peeled off with a channel knofe into long strips
Instructions
- Par-bake the pie crust: Roll out the dough and fit into a 9 inch pie pan. Poke the bottom lightly with a fork. Then spray with pan spray and line the inside of the dough with foil, place dry beans or rice in the foil to weigh the crust down, so it will stay in place and maintain its shape. Bake at 375, until the crust is lightly browned (about 15 minutes). Remove the foil and beans. You can Work on the filling and meringue while this is baking. When done, reduce temperature to 350.
- Make the Limoncello Garnish: Boil the limoncello, water, sugar and zest until it becomes a syrup and the zest becomes limp and almost translucent. Set aside to cool.
- Make the Filling: Mix the corn starch with a little water to make a slurry. Whisk together the sugar, water, juice, salt, and lemon zest in a pot. Bring to a boil over medium high heat. Meanwhile, whisk the egg yolks in a mixing bowl. Slowly drizzle the hot liquid into the egg yolks while whisking until both are the same temperature, transfer it back into the pot and return to the stove. Stir continuously until it begins to thicken. Whisk in the cornstarch and allow the mixture to thicken. Be careful not to overcook the eggs or they will become scrambled. When thick, transfer to the pie crust and smooth out.
- Make the meringue: In a stand mixer with a whip attachment, whip the egg whites and cream of tartar until frothy. Add in the sugar and salt. Continue whipping until stiff peaks appear. Do not over-whip or it will break down. You can either spread the meringue with a rubber spatula or pipe on top with a pastry bag and tip.
- Bake the pie for 20 to 25 minutes. The top should have a golden brown hue. You can tent it with foil if it gets too dark too quick. Remove from the oven. Let it rest for about an hour. Refrigerate for about 3 to 4 hours so it has time to set up solidly enough to cut. Drizzle with the limoncello syrup and drape the zest from the limoncello evenly over the top of the pie or garnish as you are serving.