The Cranky-faced Knitter

Yet, the beautiful Josephine Baker continued to captivate the French capital.

Born Freda Josephine McDonald in St. Louis, Missouri, in 1906, she was an African American dancer and singer who had risen to stardom in Europe during the 1920s.  

To the Nazis, she appeared as little more than an entertaining celebrity, fixated on glamour, performances, and luxury.

This was a grave error on their part.

Baker deeply opposed the Nazis’ ideology of racial superiority, brutality, and discrimination, views shaped by her own experiences of racism in the United States.  

When France declared war on Germany in September 1939, she was recruited by the Deuxième Bureau, France’s military intelligence agency, as an “honourable correspondent”. She agreed without hesitation, driven by loyalty to the country that had embraced her.

As part of the French Resistance, Baker operated openly rather than in secrecy. She frequented high-society gatherings at embassies and salons, mingling with Italian diplomats, Japanese officials, and German officers.  

These figures spoke candidly in her presence, sharing details of military strategies, troop positions, and alliances.

Baker committed this intelligence to memory, then relayed it to her contacts.

Smuggling the information posed significant risks, with borders tightly controlled and luggage routinely inspected. However, her status as an international star allowed her to travel extensively with trunks of costumes and stacks of sheet music.  

She concealed sensitive data by writing it in invisible ink on her sheet music, which appeared innocuous to inspectors. 

Her fame often spared her thorough searches; border guards frequently requested autographs instead.  In this way, she transported crucial intelligence across Europe and into North Africa, where she also entertained Allied troops, sometimes performing atop military vehicles in the desert while clad in elegant attire. 

During the war, Baker suffered a severe illness, likely peritonitis, which hospitalised her in Casablanca from 1941 to 1942.  Even then, she persisted, using her recovery period to host Resistance meetings.

After the war’s conclusion in 1945, France recognised her contributions. She was awarded the Croix de Guerre and the Médaille de la Résistance, and General Charles de Gaulle named her a Chevalier of the Légion d’honneur, the nation’s highest civilian honour.  

Baker passed away on 12 April 1975, at the age of 68, following a cerebral haemorrhage.  Her funeral at L’Église de la Madeleine in Paris drew over 20,000 mourners, and she received full French military honours, including a 21-gun salute.   

She was the first American-born woman to be accorded such a tribute. 

Josephine Baker’s story illustrates a profound truth: underestimation can prove to be a formidable adversary’s undoing.

*checks wiki*

TIDYING means clearing space, making your environment orderly and inviting. it usually entails removing clutter from surfaces, clearing the floor so you can move around easily, and creating psychological ease by putting everything visibly in its place. It's very visual, and can also involve things like straightening picture frames, squaring pillows, folding blankets on the couch, etc. It reduces chaos and noise and makes a space comfortable.

ORGANISING means sifting through belongings, ensuring that what doesn't need to be kept is thrown out and what does need to be kept is kept well. This often means categorising by room and function – teaspoons go in the teaspoon drawer, and the teaspoon drawer stays in the kitchen. It can also mean indexing things so you can find them easily (markers sorted by colour, paperwork divided into topical folders, books alphabetised) and preserving things (moving photos out of direct sunlight, keeping open flour in a sealed container, sleeving trading cards).

CLEANING means removing built up dirt, dust and grime, reducing the level of environmental contaminants and making your space sanitary. Bacteria are a fact of life, they love to hang out in dust and cling to pet hair and multiply on any given surface. Cleaning is how you keep that stuff in check, preventing it from building up to the point it affects your health. This means wiping frequently touched surfaces with disinfectant, sanitising utensils (doing the dishes), washing bedding and clothes (and yourself), and sweeping/vacuuming and taking out the trash to physically remove dirt from your home.

Tidying is not the same thing as organising – shove the mail, bills, dirty teaspoons and your gardening gloves in a drawer, and you've tidied the table. Sort the paperwork into piles by deadline, put the teaspoons in a cup, and roll the gloves together so they don't get separated, and the table is untidy but organised.

Similarly, a tidy or organised space can still be filthy. Just because all the yellowed newspapers and trash bags are sorted by date in the basement, out of sight, doesn't mean they're clean. A chaotic, cluttered space can still be very sanitary if it's being kept clear of refuse, and wiped and dusted often.

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

1lb / approx. 2 ⅓ cups basmati rice (any long-grain rice will do)

3 tbsp salt

8 tbsp / 1 stick butter (you can reduce this if you don’t want to have a heart attack)

Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don’t have the time to soak it, rinse the rice with cold water until it runs clear.)

Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It’ll still taste pretty good if you can’t do this, but you don’t want “pretty good”, you want mind-blowing, so for that perfect flavor you’ll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don’t have time to soak it.

Preheat your oven to 325°.

Boil three quarts of water in a separate pot. Once it’s at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.

Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you’re using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.

Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.

Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.

Eat.

Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.