T.E. Griggs
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These war angels had our backs

11/21/2014

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A CH-46 Sea Knight helicopter comes in to pick up my Marine Corps recon team at the end of a four-day patrol in 1968, south of Phu Bai, Vietnam.
I watched a Smithsonian Channel program this week about helicopter missions in the Vietnam War. It brought back to me many memories of my flying heroes – the pilots and crew chiefs of Marine Corps UH-1 Hueys, UH-34 Seahorses, CH-46 Sea Knights and CH-53 Sea Stallions­ – who many times plucked me and my buddies from danger in the high montane forests and lower foothills of South Vietnam's Annamite mountain range.

The Smithsonian show featured U.S. Army helicopter crews, while my personal experiences involved U.S. Marine Corps choppers. Hey, I was a jarhead, but whether an Army dogface or a Marine jarhead (or an Air Force zoomie or a Navy squid), we all respected those helicopter crews.

During my 20 years of active duty in the Corps, I jumped into and hopped out of Marine helicopters in Europe, Asia and all over the United States. However, my most memorable heliborne episodes took place in South Vietnam, during my first year in the Vietnam War, when I was a reconnaissance scout.

My recon team and I conducted four- and five-day patrols deep in the Annamites, far from any "friendlies," as we used call them – you know, the good guys, friendly troops, the Americans and South Vietnamese. We got to those far reaches of the mountain range aboard a helicopter, usually a CH-46, and four or five days later, a chopper would pick us up and take us back to our rear area. Taking us out and dropping us into the bush was called an insertion, while picking us up to go back to the rear was called an extraction.

You can say "chopper" instead of "helicopter," by the way. It's quite appropriate. I once read somewhere that "chopper" was not a good term for helicopter, but that it's OK to say copter. Egads, man. A Marine would never say "copter." In fact, we used the term "chopper" almost as much as we used the term "birds."

A recon team leader or a rifle platoon sergeant or a company gunny would say something like this: "Get your gear on, people! The birds are here!"

That's what I always said. Or something like this: "Saddle up, gyrenes! The birds are on the way."

Note that I used the plural of bird, because four helicopters always were part of any and all recon insertions and extractions. You rode aboard a CH-46, and another CH-46 flew along in case your 46 got hit or shot down. The other two choppers were UH-1 Huey gunships, equipped with machine guns and mini-guns and 2.75-inch rockets, and they flew cover for us in case we got hit as we set down in the landing zone or as we were being extracted.

For a brief time in 1967, the CH-46s were grounded during an investigation into some kind of mechanical problem. Some old Sikorsky UH-34D Seahorses were called in to replace them, which made for some thrilling inserts and extracts. It was not especially easy to get into and out of a 34, and I ruined some good tiger-stripe cammies doing it, like when I tore out the knees as I charged into one of the old birds and crashed knees-first onto the metal deck or flooring of the aging Seahorse. I've pointed out in previous blog posts that I'm rather clumsy, and it didn't help when the 34 crew chief gabbed me by the top of my rucksack and flung me into the chopper like he was flinging a salmon into a fishing boat. Yikes, my knees, my knees, man!

He was probably the same crew chief who kicked me out of a Seahorse as we hovered over a swamp in Leech Valley, southwest of Da Nang. We were being inserted, and the pilot had his old UH-34D hovering high – so high that when I stepped up to the doorway to jump out, I hesitated. Without any hesitation at all, the crew chief gave be a boot in the butt, and I was airborne with about 60 pounds of combat gear and dropping quickly into a shallow swamp. That was the craziest insertion of my wartime experience!

When I waded out of the swamp and onto a trail, I looked down and saw why the valley was called Leech Valley. Dark, evil-looking, blood-thirsty leeches were everywhere. The ones closest to me, right next to my boots, were erect and wriggling as if to be saying: "Welcome to our valley; we want to suck your blood, American Marine; we're going to suck your blood!"

I was glad that our first objective was to hike out of that valley and up into the hills. I couldn't get out of Leech Valley fast enough. It quickly had me forgetting how that crew chief had unceremoniously given me the boot.

A clumsy memory that I caught on film involved an extraction and a CH-46 Sea Knight that almost squashed me. We were at the end of a miserable, wet, chilly week on a hilltop in the mountains somewhere southwest of Hue, Vietnam, and the 46 was descending to extract us. I had an especially full rucksack on my back. With that pack and all my other gear, I was weighted down with probably 70 pounds.

I had my little Kodak Brownie 8 mm movie camera with me, and as the pilot brought his big bird down into the forest opening, I had the camera rolling. Then that wonderful chopper jockey started creeping his 46 backward, right toward me, in order to safely fit into the landing zone. Before I could move, the bird was right over me and coming down. What a great shot, I thought, as I leaned back and pointed up. As I was ready to rapidly move out of the way, all that weight on my back toppled me backward, and my clumsy coordination could not counter my weight distribution and let me recover my balance. I suddenly was on my back, with the Sea Knight coming down right on top of me. I figured that if I was going to meet my end, I was going to film it, so I kept the camera rolling. Gung-ho, baby!

Fortunately for me, two of my teammates grabbed me by the top of my rucksack – kind of like that UH-34D crew chief had one time – and pulled me to safety. That 8 mm footage is on a little 50-foot reel of film somewhere in my Marine Corps footlocker. Someday, I must have it transferred to DVD and post it here. Everyone will be able to see clumsy Griggs once again escaping injury or death.

So far, one might be wondering why I love and respect chopper crews so much. Well, for the couple of times that it seems they were trying to do me in, there were a couple of hundred more times when they saved me, or made getting somewhere easy, or brought me and my Marines much-needed food, water, ammo and mail. Those were some of the most prized times of my life.

However, the times the birds showed up in the heat of battle are the times most seared into my memory. Every time my recon team got into a firefight, two Huey gunships would show up to help us. They got us out of countless jams. As soon as we'd get hit, I would get on the radio to report that we were in hot and heavy contact with the bad guys and to request Scarface. Scarface was the call sign of the Marine gunships. They flew in pairs, and their call signs would be, for example, Scarface 1-0 and Scarface 1-1. Talking on the radio, I would pronounce their call signs as "Scarface one-dash-zero" and "Scarface one-dash-one." When we would hear them approaching, our confidence soared.

"Mad Hatter, Mad Hatter, this is Scarface one-dash-zero, we should be approaching your position; do you have us in sight?"

"One-dash-zero, this Mad Hatter, we're at your two-o'clock. We're along the treeline of a small opening down here, and I'm in the middle with an air panel. I'll give you a mark-mark when you pass over us."

"Mark mark"

"Uh, roger, Mad Hatter, we've got ya. Keep your head down now. Where's the bad guys?"

"One-dash-zero, be advised, they're mostly to our east and northeast, some as close as 30 meters."

"OK, Mad Hatter, we see some movement down there. Stay tight. We'll be makin' a few gun runs along your east."

Scarface would then proceed to kick ass. And we didn't stay tight very long. The gunships' firepower gave us the chance to "make our hat," as we used to say. We were a small recon team, deep in bad-guy territory. That means we could usually count on being outmanned and outgunned if we stumbled into the enemy. So we needed to make our hat, escape and evade, get the hell out of the area, and then carry on our reconnaissance mission.

Hey, Scarface. Thanks, y'all. You were always there when we needed you.

Swift was always there when needed, too – always there to extract us at the end of a patrol and sometimes to extract us in the middle of a battle. Swift was the call sign for the CH-46s, and I used the same lingo and numerical pronunciations to talk to Swift on the radio as when I talked to Scarface on the radio.

We loved the sound of the approaching helicopters on extraction day. The Hueys would arrive first, with the 46s right behind them. Swift pretty much knew where we'd be, because they could see the Scarface boys already checking out the area, but Swift would come up on the radio and start jabbering with us, too.

"Mad Hatter, this is Swift one-dash-zero; you have us in sight yet?"

"Swift one-dash-zero, this Mad Hatter, you're headed right at us; we're at your twelve-o'clock."

"Roger that, Mad Hatter; we'll be there most ricky-tick."

"Roger, Swift. Be advised, our last enemy contact was two days ago, about two clicks east of here. Right now, the wind is out of the south at about, uh, 10 knots, and the best approach would probably be from the north. If you take any fire, it would probably come from that ridge along the west. Do you need us to pop a smoke?"

"Roger, go ahead and pop one for me."

"One-dash-zero, Mad Hatter, stand by for yellow smoke. We are ready to go home, sir."

There were times when extraction didn't go so easily, times that we did take enemy fire, and things got real sporty. And there were times when we were already taking fire, and the chopper crews were coming out to us to pull us out of the bush before we were not only outgunned, but before we were overrun. Fortunately, that didn't happen much – I mean, that they didn't often have to come and rescue us. 

Yo, Swift. Thanks, gentlemen. It was always a great ride home with y'all.
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Lodge is a gem in Illinois forest

11/14/2014

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An American bison and an American bald eagle grace the sandstone wall and chimney above the fireplace in the central main room of the Giant City Lodge at Giant City State Park in southern Illinois. I don't know if they are the same critters that were there when I visited for the first time as a kid in the 1950s, but that wall is just as I remember it from back then. The lodge was built in the 1930s by the Civilian Conservation Corps, or the CCC, and was dedicated on Aug. 30, 1936. The CCC used local sandstone, white oak logs and other native building materials. The lodge's restaurant is best-known for its delicious fried chicken and fixings, listed on the menu as "Our Famous All-You-Can-Eat Family Style Chicken Dinner," which costs $11.99 for adults and $4.99 for children under 12. I enjoyed it with my parents in the '50s, and I have ordered and devoured it three times in the past 18 months. After each pig-out meal, I have tried to hike off a lot of the calories by trekking along the park's trails, which meander through hardwood forest and along sandstone bluffs.
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I love you, honey

11/13/2014

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The sweetest thing in my kitchen pantry is a special something that is fragrant, delicious, sticky, and runny but thick – the culinary equivalent of liquid gold.

You know what I'm talking about, honey, and, yes, it be honey.

The sweetest and most fragrant honey I've ever eaten came fresh from the hollow of a dead section of an ancient oak tree on my grandfather's Illinois farm. With his big pocket knife, Grandpa pared off a piece of honey-rich honeycomb and told me to try it.

Grandpa was always pulling out his knife to pare off a chunk of something for me to eat, whether it was a chunk of apple as we sat in the duck blind, waiting to shoot ducks, or maybe a piece of a juicy watermelon as we stood in the middle of his melon patch, picking out the juiciest melon. This time it was a luscious little piece of honeycomb from that rather big piece of honeycomb that he had retrieved from the old oak with absolutely no fear of being stung by honeybees. I think a couple of them did sting my gramps, but he just didn't care. He was tough.

Grandpa, if you're reading this up there in Heaven and acting cocky now, as I tell folks what a tough guy you were, you should realize that down here on this Earthly plain these days we have some mean little things called Africanized killer bees, which could have sent your brave but mortal self to the urgent-care clinic right quickly.

However, such was not the case more than a half-century ago, so I was safely introduced to fresh honey. Oh, mercy be, that bee-produced goodness was lip-smacking good. Right then and there I was sold on the subtle deliciousness of honey.

Not only does honey taste good by itself, but it can cast wonderful flavors into many dishes and enhance many edibles. That kitchen pantry that holds our honey also keeps boxes of Honey Nut Cheerios and honey-roasted peanuts and honey-glazed pecans. Speaking of honey glazed, you've probably enjoyed more than one honey-glazed ham and sat down to at least one Thanksgiving table that offered honey-glazed carrots.

Last night, I prepared honey-glazed, stuffed, chicken breasts. They are delicious and simple to make. How simple? Even a jarhead can do it. Simply use a sharp knife to cut a pocket into each breast and then stuff each pocket with thin honey ham, provolone cheese, cream cheese and fresh spinach that is damp and salted and peppered. Then brown both sides of the breasts in a pan with a little olive oil. Finally, with the flattest sides of the breasts facing down, drizzle the topsides with honey and sprinkle with Creole seasoning, and then pop into the oven at 375 degrees until the juices run clear, not red, which might take 15 or 20 minutes. Just don't leave them in there too long; dry chicken breasts ain't good. Moist chicken breasts are delicious, and Anne loves my honey-glazed, stuffed, chicken breasts. And I reiterate: Even an old gyrene can create them.

Well, that's one honey of a recipe for you already. Chicken and honey go well together, so I'll throw you a few more ideas: Asian sesame-honey wings, Asian honey-barbecue thighs and French honey-roasted whole chicken. Those three creations are easy to make, too, and I'll give you the simple directions in a bit. Stand by.

First, I need to tell you about the healthfulness of honey, because the stuff can be really good for you. However, even before that, I should point out that fresh-from-the-comb honey is more healthful than pasteurized honey. Pasteurization keeps the honey stable and in its clear, runny state a lot longer, but it takes away a little bit of that good taste and some of those health benefits. When you grab a bottle of honey from the store shelf – you know, those plastic bottles that are contoured to look like a honey jar or textured to look like honeycomb or shaped like an adorable bear – you're getting pasteurized honey. It's still yummy and still contains some of those beneficial properties, though.

By the way, simply using honey as a sweetener in place of sugar or corn syrup is better for you in and of itself. When it comes to calories, however, you're not going to save on calories if you use honey instead of sugar, but I do know you'll be healthier in the long run by choosing honey. Trust me. If you can get along without added sweetness, that's best, but I can't do it. I love sweet, just as I love sour, just as I love salty, just as I love sweet 'n' salty. Pass me that liquid gold, honey.

The benefits of honey have been touted for 5,000 years. The ancient Greeks claimed that honey could help you live a longer life. The ancient Egyptians used honey in some of their medicines. Reportedly even earlier than that, honey was used for the treatment of wounds. And some people today use honey in caring for wounds and burns. 

I've never applied honey to cuts, scrapes, bruises or burns, but the next time I take a tumble or scorch myself – mind you, I'm a clumsy oaf and am always hurting myself – I'll give honey a try. I'll let you know if it helps.

Besides containing beneficial nutrients, honey has a solid reputation as an energy booster and is apparently good for digestion, athletic performance and skin complexion. In the case of the latter, I'm not sure if simply consuming the honey helps our skin, or if we must smear it on ourselves. I'd better check, and I'll let you know about that, too.

Most of us know about honey's power to sooth our throats and ease our coughs whenever we suffer a common cold. I've often brewed up tea, with honey and lemon in it, and it has always helped to reduce my cold symptoms when it comes to a cough and sore throat. A shot of whiskey in that mixture helps me even more, but don't listen to me. Many people will tell you I'm a bad influence, so it's best to check with your doctor on any home remedies for your cold symptoms.

As far as those the other recipes I mentioned, let's see how simple I can keep them. I'll start with the Asian sesame-honey wings. Heat the oven to 375 degrees, and line a baking pan with nonstick foil. Mix together 1/4 cup honey, 2 Tbsp. sesame oil, 2 Tbsp. soy sauce, 1 Tbsp. minced fresh ginger and 1 Tbsp. minced fresh garlic. Throw your chicken wings onto the pan and roast for 45 minutes. Coat with half of the sauce mixture and roast 10 more minutes. Apply the rest of the sauce and 1 Tbsp. sesame seeds and roast 5 more minutes. Broil a couple of minutes if you want to darken and crisp up the skin. Pile the wings onto a serving platter and garnish with chopped green onion.

For the honey-barbecue thighs, first mix 1/4 cup honey, 1/4 cup water, 2 Tbsp. orange juice, 2 Tbsp. soy sauce, 2 Tbsp. ketchup, 1 Tbsp. rice vinegar, 1 Tbsp. minced fresh garlic and 1/4 tsp five-spice powder, combining it all into a sauce. Then salt and pepper some bone-in chicken thighs, with or without skin, and toss them onto a grill over medium-hot coals. Grill 10 minutes and flip. Brush sauce onto the side that's now facing up. In 10 minutes, flip and brush sauce on the side that's now up. In 10 minutes, flip again and check for doneness. Arrange the thighs on a serving platter and garnish with chopped green onion.

Finally, here's the scoop on the French honey-roasted chicken. Buy one whole hen, rinse it and pat dry. Carefully work your fingers and one hand under the chicken skin, gently lifting it from the breasts and side and a little bit over the fat ends of the legs, but don't tear the skin and don't pull it off. Again using your fingers, and with about 2 Tbsp. of minced fresh garlic and about 4 Tbsp. of softened butter, stuff the garlic and butter under the skin, spreading all over the meat of the breasts, sides and upper legs. Next, pour honey under the skin, covering all the meat under the skin, using about 1/2 cup of honey or more if needed. Lastly, drizzle a little olive oil over the outside of the chicken and sprinkle on some Creole seasoning. I usually put a quarter of an onion, a quarter of an orange and a couple of garlic cloves inside the bird's cavity and cover the wing tips and leg tips with foil so they don't burn. Roast that sweet chicken for two hours in an oven that's preheated to 350 degrees. Check for doneness and then let it rest for 10 or 15 minutes before cutting into it.

The wings and the thighs go well with white steamed rice. Honey bread is good with the roasted chicken. Yes, you can make the bread easily. In a bowl, mix together 1 1/2 cups warm milk, 1/2 cup honey, 4 Tbsp. melted butter and 2 tsp. salt. In another bowl, mix 1 cup warm water and 2 packages active dry yeast. Combine the two bowls of wet ingredients and mix in 5 1/2 cups all-purpose flour and then allow to rest for 20 minutes, covered. Knead that good stuff until smooth and elastic and then allow to rise in a buttered bowl until it doubles in size, about 60 minutes. Form into two loaves and allow to rise in 9x5x3-inch loaf pans until they each double in size. Bake for 35 to 40 minutes in an oven preheated to 375 degrees.

"When you go in search of honey, you must expect to be stung by bees," observed Joseph Joubert, the French moralist and essayist, who died in Paris in 1824.

Joseph never got to meet my bee-brave grandfather, but I'm sure Monsieur Joubert met a few delicious, honey-inspired meals in the City of Light.

You don't have to go to Paris to enjoy honey-inspired chow. Wherever you are, you can enjoy a big spoonful of delicious honey before your workout, to give yourself that extra energy. Then you can go to, say, Popeyes Louisiana Kitchen for a little fried chicken and a biscuit with honey all over it for lunch. And for supper, you can throw together one of my honey recipes. Do not forget, however, to include plenty of fresh fruits and vegetables with your meals and in between. I want you to be healthy. I want you to be able to outrun those honey bees if you have to.

Honestly, you cannot outrun those bees. Just buy your honey at the store.
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    T.E. Griggs is a writer, editor and photographer and a retired U.S. Marine.

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