Thursday, June 30, 2011

The Ideal Dollar


 Frugality is one of the most beautiful and joyful words in the English language, and yet one that we are culturally cut off from understanding and enjoying.  The consumption society has made us feel that happiness lies in having things, and has failed to teach us the happiness of not having things.
      - Elise Boulding

  The Wall Street Journal noted a study last fall pegging the ideal salary as $75,000. Make less and you are increasingly anxious about covering expenses. Make more and you’re apparently still increasingly anxious about… something. The article spawned a flurry of comments, arguing that $75K won’t buy in Manhattan what it buys in North Dakota (true), with one poster arguing that $500K is the absolute minimum income for a decent life in Manhattan (seriously?).

The point behind the study, at least to my view, is less about bickering over geographic buying power. It is more the underlying point that once necessities are covered, more money essentially makes people less happy. But why?  One perhaps obvious solution is that higher salaries usually demand longer hours for employees, leaving less time for families, days at the beach, puttering in the basement with LGB model trains. The more subtle moral is that of relativity. Rich people do not consider themselves rich, because they look at those richer than themselves and feel they have not yet “made” it. A miserable employee is one who earned a solid bonus - but then learned that his neighbor received twice as much.

With more income in American society also comes a self-imposed (and often subconscious) burden to live up to the “expectations” of that income bracket. Your neighbors have pools so you need a pool. Your friends enjoy lavish vacations, so you feel you must do the same. Voluntary expenses become necessary, and pile up continuously until you can’t imagine living at a lower income than you currently make. And in that moment you are trapped, mentally handcuffed to your job and current income level.

But if the rich don’t feel rich, who is rich? Obama defines it as $250K, but the issue again is not the amount of money itself, but our tendency to view people making more than whatever we make as “those rich people.” A separate class of mysterious people we envision hording money (or swimming in gold, like Scrooge McDuck) and having elite foie gras and cracker parties in manicured, private lawns.  Yes, there are some truly very wealthy people out there – but there are also truly wealthy generous people as well. Money is simply a necessary function of buying goods; it is no more an indicator or moral capital (or dissolution) than hair color or shoe size. With money comes a great responsibility to use it wisely, but the wealthy should no more be seen as evil hoarders than the financially struggling should be seen as unproductive squander-ers. Politicians love to bait us against one another, but we cannot let money define battle lines of the next War Between the States: “us” against “them.”

What responsibility does money bring at any income level (not just for "those rich" types)? Perhaps John Wesley says it best: Make all you can. Save all you can. Give all you can.

Friday, June 3, 2011

Rolling Cinnamon

After writing recent posts on the national debt, the meaning of life, and internal psychological sabotage, I was debating what to add to the blog today and decided a little lightness was in order. Heck, economic data isn’t looking very good, I’ve been (rather unsuccessfully) trying to study for Columbia midterms, and with the start of summer we just might all need a little baking love. (This is “Scones and Swaptions,” after all). So today is dedicated to the cinnamon roll.

The thought of baking cinnamon rolls immediately scares off approximately 82% of potential chefs. Add the word “yeast” to the ingredient list and another 5% bail. But really, they’re not so hard to make. Below is a solid, straightforward recipe that claims to mimic Cinnabun (I don’t know about that, but they are tasty).

Cinnamon Rolls of Deliciousness

Ingredients:
DOUGH

1 (1/4 ounce) package dry yeast
1 cup warm milk (105-115 degrees. Don’t boil it!)
1/2 cup white sugar
1/3 cup softened margarine (or butter, I don't think it matters)
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt


Directions:
1. Dissolve yeast in warm milk. (If you’re tempted to eyeball the milk temperature, resist! Yeast needs a precise temperature range to activate without dying… and yes, apparently yeast can “die,” the result being brick-like dough that doesn’t rise).

2. Add sugar, margarine salt, eggs, and flour, mix well. (I usually add the sugar/margarine/salt/eggs with half the flour to the milk/yeast mix using a hand mixer, then hand stir in the remaining flour to avoid over-mixing… or having your handmixer start smoking, which also happened to me once while making cinnamon bread. Oops.)

3. Knead the dough into a large ball, using your hands dusted lightly with flour. (I usually do this for a few minutes (or less if you were using a stand mixer to mix everything), until dough seems sort of elastic and is soft, not sticky).

4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. (A good trick for this is putting the covered bowl in the oven, and adding a pan of boiling water to a separate oven shelf. This keeps the temperature nice and toasty for rising)

5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide, approximately 1/4 thick. Preheat oven to 400 degrees.

6. To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. (I usually just melt the margarine for easier spreading. You can also add raisins or nuts here if you like)

7. Starting with the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased 9x13 baking pan. (A 12-inch piece of [clean!] dental floss does the slicing trick nicely. Put the floss under the dough roll, coss the floss ends over the top and pull to get a clean slice without squashing anything with a knife).

8. Bake for 10 minutes or until light golden brown. While the rolls are baking combine the icing ingredients and beat well with an electric mixer until fluffy.  When the rolls are done (and still warm), spread generously with icing.

Viola! That wasn’t as bad as you feared, right? The main annoyance here is waiting around for an hour while the dough rises… but warm, delicious cinnamon rolls are worth it in the end!