Ludwig's 2011 B.O.Y. Party

2011 Party Flyer

Flank Steak Recipe

In keeping with a tradition that Kirk started for the Philosophy Department at UF, oh, about 20 years ago with a few interruptions, we hosted our second Beginning of the Year Party last Saturday for the faculty and graduate students in the Philosophy Department at IU and some friends we've made outside of the department.  One of the constant features of the Ludwig's B.O.Y. party has been the delectable, juicy, grilled flank steaks and chicken which had been marinated overnight in a secret concoction.  At the request of many fans of the Ludwig's famous flank steak, Kirk finally revealed the secret ingredients of the marination a couple of years ago--they turned out to be nothing fancier than soy sauce and Wishbone Italian dressing from a recipe which Kirk's Mom gave us a long time ago, printed on a dot-matrix printer!  I thought I should unveil the soy sauce-splattered recipe as an article of historical treasure and share it with you all.


Although the format (pot luck), the basic ingredients (wine, grilled flank steak and chicken), and the participants (professional philosophers, future philosophers, and their spouses or significant others) of the party, down to the party flyer (with minor tweaks) have stayed the same through the years, the dynamic of the party seems to be different every year.  There are certain factors which contribute to the changing dynamics from year to year - graduate students came and went (or not) and some faculty retired or moved away and new ones arrived, etc.  But with our move to Bloomington, we've entered a totally new phase of the famous Ludwig's B.O.Y. party.  The most notable differences about our last two parties from all the previous ones were, of course, the change of milieu--both the macro and micro environments were vastly different, and the missing of some familiar faces, without which the parties could never be the same.  


As we had been living in small houses all these years in Gainesville, we noticed that people at our parties, which routinely numbered 30 and up, tended to crowd around the food table, elbow to elbow like in a packed subway car.  My various efforts to entice people to move to other rooms in the house or venture outdoors had met with little success--people like to congregate where the action is and don't like to go where they feel isolated.  Now, in our Bloomington house, the flow of party traffic is much improved and the size of the party has grown substantially to 50+, not only because the house is considerably larger than all our previous abodes but also because it is laid out in such a way that makes it an ideal party house.  The entire back portion of the house, including the kitchen, breakfast area, TV room and Sunroom, is open to a generous deck which steps down to a terrace and the wisteria pergola, amidst a nicely landscaped garden.  There are built-in benches on the deck and seating on the terrace and under the wisteria pergola.  I set out the food, drink, and desert in different rooms which open to one another in the back of the house; people moved from room to room to get the various edibles, stopped to chat along the way, and then stepped outside to find a place to sit down to eat and talk. Small groups were formed here and there; philosophers and non-philosophers co-mingled, profs and students shared a lighthearted moment, and the first-year grads gotten over their diffidence.  As for the macro environment, the early fall weather in Bloomington is mild and pleasant, perfect for sitting outdoors in the evening.  


Though a private person by preference, I've acted the role of the hostess beside Kirk all these years with more or less alacrity and success.  There is a certain amount of vulnerability involved in opening up one's house to a large group of people, most of whom one has never met before.  I sometime felt like a stranger in my own house during these occasions.  But I guess I appreciate Kirk's whole-hearted zeal toward community building, a genuine desire to make the working environment in the department a more pleasant place to be for everybody involved.  Let's hope that it will have a salutary effect here as well.