Maven is a Survivor. 

HumanistThe Out Campaign: Scarlet Letter of Atheism

“What we have done for ourselves alone dies with us; what we have done for others and the world remains and is immortal.” Albert Pike 

 

 

 

Search maven&meddler for content below

  

 

 

 

This form does not yet contain any fields.
    adsense

    Tuesday
    Jul272010

    How to fix a flat on your road bike

    I’ve had my one, ooops, two flats for the season now. It’s time to have a bit of remedial training about how to easily fix your own flat. It’s not difficult and actually is sort of fun - if you’re the kind of skinned knees and dirty fingernails kinda girl like me. Ah, note that in both videos, chicks rule. We don’t ride what we can’t fix ourselves.

    One thing that I’m going to do now, is carry a spare tube and CO2 inflator now. I’m sick and tired of waiting for the emergency ride to show up. It occured to me the other day that I could have had it fixed by the time Mr. Maven showed up to fetch me and the bike.

    Sheesh.

    Here’s a little tutorial on how to pump up your bike tires. Note that she has the valves up high, pointing down. It’s much easier to remove the pump nozzle like that, by pushing down and away than pulling up.

     

    Saturday
    Jul242010

    Braised celery makes a light, healthy summer dish

    Isn’t it a shame that most of us only know a few things to do with that fat, wonderful celery? I mean, besides stirring a Bloody Mary. Really, we put it in salads, or in soup. Or, we fill the stalks with cream cheese or peanut butter. How lame is that?

    Since I had bought some beautiful celery at the market the other day, it occurred to me that there must be something else I could do to showcase the crisp, clean, fresh celery flavor. I found this recipe from the Food Networks Alton Brown, and then adapted it to something that would be great out on the patio during the summer heat.

    Here’s Alton’s Braised Celery recipe (then I’ll tell you what I did):

    • 8 stalks celery, rinsed and trimmed, leaves chopped and reserved
    • 1 tablespoon unsalted butter
    • Pinch kosher salt
    • Pinch freshly ground black pepper
    • 1/2 cup good quality beef stock or broth

    Directions

    Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.

    Heat the butter in a 10-inch sauté pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.

    Now, here’s what I was after - considering that I wanted tomatoes in the game:

    I braised the celery - prepared at Brown did - with sliced Walla Walla onions and garlic in olive oil rather than butter. Then I added a small handful of drained and rinsed caper berries and a large can of low sodium diced tomatoes rather than the beef broth. I let it simmer over very low heat with the lid on, adding cracked pepper, fresh oregano, thyme and parsley from the garden. Adjust the salt to taste.

    After all was tender and yummy, I let it cool down in the refrigerator. We like this at room temperature with a bit of white balsamic or Spanish Jerez sherry vinegar drizzled on it. In the photo, I’d topped it with some crumbled feta cheese, serving it with some olives, fresh cantalope and crusty artisan bread for a quick, healthy mid-day meal.

    Everybody loves this dish, and it’s easy on the stomach during hot weather. It keeps well, being even tastier, cold, the next day for lunch with a sandwich. This would also be a really different potluck item you may want to try for the next summer patio party.

    Saturday
    Jul242010

    Most excellent pan-fried beef sirloin steaks

    We may be within a hair’s breadth of being vegan/flexitarian, but we still appreciate the taste - on occasion - of some really fine, locally and sustainably raised beef. Although most folks want to grill beef outdoors in the summer, I still prefer it the French way - in a cast iron skillet. I believe the flavor is intensified by the cast iron cooking.

    I put a simple salt and pepper, Italian or Provencal herb ‘rub’ on the steaks in the morning, and let them ‘think about things’ uncovered, in the fridge until dinnertime. Heating the skillet first is essential. Never add oil to a cold skillet, unless you want food to stick.

    A few minutes earlier, I’d nuked some small potatoes to almost tender. Drained and sliced, they would be ready to go into the skillet with the steak about halfway through, so as to get all browned and yummy.

    You’ll need fairly high heat to properly sear the steaks, sealing in the juicy goodness. The thickness of these required about 5 minutes per side. Since this beef was grass fed and finished, it has less intramuscular fat. The last thing you want to do to premium beef like this is overcook it. Don’t do it.

    I use olive oil to start, and then finish the meat with a couple fat pats of butter. Butter gives it a really succulent mouthfeel and distinctive taste. I’ve also been known to throw in a couple fresh sprigs of rosemary or thyme, to sear with the beef. It adds a really neat aroma to the beef.

    When ‘done’ - and still feeling like the flesh of your hand next to the thumb while pinching the middle finger - remove the meat to a cutting board and tent with some aluminum foil for about 10 minutes before slicing. See the video at the end for a lesson in determining doneness.

    As you can see above, real grass fed steak doesn’t need to be fatty to be juicy. Take a look at the meaty juices that came out of this beef. I added nothing. Nada. Do you see the yellow-ish color of the fat? That means it wasn’t fattened on corn. Feeding cattle on corn produces a very white, flavorless fat. Ick.

    If you thought that last fine Elk loin was the best you’d ever tasted, I’ve got news for you - this is. And, at $14.99 a pound for a hefty sirloin - which easily fed the three of us - that isn’t a stretch. There was absolutely no waste on this well trimmed steak.  Actually, when you consider what grass fed beef costs in the markets like Whole Foods, and the health benefits to be derived from naturally raised beef, this is as close to a ‘bargain’ as you can come. Plus, you’re helping to sustain the family farm and defy big corporate agribusiness. That’s a win-win.

    Beef was from the fine folks at KT Hay and Cattle, Loyalton, California. They can be found at the Sunday farmer’s market, corner of South Virginia and Foothill, Reno, Nevada until 1 p.m.

     

    Tuesday
    Jul202010

    KT Beef: Bringing back memories of how beef should taste

    At the most recent Sunday farmer’s market at the Grove (corner of South Virginia and Foothill) - I noticed something new. Folks selling beef from their operation - KT Beef -  up in Loyalton, California. Although we don’t eat much meat these days at Rancho Maven, we still get a yen once in a while for the taste of real meat - the kind I remember getting way back in the day in Kansas and Colorado. My family still raises quality beef in Parsons, Kansas.

    Taking a look at what they had, I engaged ranchers Dennis and Laurie Marsh in a conversation about how they raise their beef, and further- how they finish it. I liked what I heard. There’s no corn involved.

    As you have noticed, I have a ‘thing’ about feeding cattle corn. My late uncle Robert, back in Parsons gave me chapter and verse as a teenager about why that was wrong - and why feedlots were terrible. If you’ve taken a bit of time to read Michael Pollan, or watch King Corn or Food, Inc. you’ll know that cattle were not designed to eat corn. They are herbivores. Corn does not make for either delicious or safe meat.

    But I digress.

    Click to read more ...

    Sunday
    Jul182010

    'Kook' by Peter Heller, author event at The Book Passage

    When I saw the Facebook email announcing the book tour for Peter Heller’s latest literary effort, Kook, I knew I had to try and join up somewhere. Fortunately, he will be stopping at The Book Passage - one of my fav ‘must stop’ places when in Marin County.

    Back in 2007, I got to know Peter when our orbits intersected relative to the search for missing aviator, Steve Fossett, and I assisted Peter on the article ‘Vanished’ for Mens Journal.

    I think he’s not just a hell of a writer - there are lots of those - but he really gets in deeply (sometimes too deep, but that’s a story best kept between he and I) and passionately. It isn’t enough for Peter to simply document something so that others will know. He wants the reader to understand the story as well as he does- on a more viseral level. I think he believes that with understanding, the reader, like him, will be moved to take action or affect personal growth on some level.

    Kook is the story of Peter Heller’s one-year search for adventure on the Southern California coast, from Huntington Beach down to Mexico. Kook is the derisive term for a beginner — Heller had just written a book on the deepest gorge in Tibet. Middle-aged and back home in Colorado, he weighed the virtues of staying put, living life small or lighting out, again, for the territory. He thought about commitment. When the call came to take a vacation with an old friend and learn to surf, Heller stopped weighing and flew to California. “Are we having a midlife crisis?” he asks his friend. “Definitely.” Heller rediscovers things he thought he understood: the ocean, pure effort, commitment, exhaustion, beauty. “There are two ways of moving through the world,” he explains in a philosophical moment. “Light or heavy. Swift or bogged down.” From Bolsa Chica to Rio La Laja, Heller travels light. He falls in love, with surfing, with his girlfriend, with life, again and again. “The things I love are fragile and only here for a little while,” he writes. “This is how I make a life. There is no next Thing. Just this — thud and shudder — and this.”
    — Susan Salter Reynolds, Los Angeles Times

    Kook will be no less and should be much more. I hope you’ll at least read some of Peter’s work, and it would be even better if you join us at the Book Passage on August 7, 2010 for a reading and signing. the author event begins at 4 p.m. but check with Book Passage closer to the date to confirm that.

    “Gripping…a powerful memoir…about love: of a woman, of living, of the sea.”
    Publisher’s Weekly, *Starred Review*


    About Peter Heller

    Peter Heller is a longtime contributor to NPR, and a contributing editor at Outside Magazine, National Geographic Adventure, and Men’s Journal.  He is an award winning adventure writer and the author of four books of literary nonfiction.  He lives in Denver.

    Heller was born and raised in New York.  He attended high school in Vermont and Dartmouth College in New Hampshire where he became an outdoorsman and whitewater kayaker.  He traveled the world as an expedition kayaker, writing about challenging descents in the Pamirs, the Tien Shan mountains, the Caucuses, Central America and Peru.

    At the Iowa Writers’ Workshop he won a Michener fellowship for his epic poem “The Psalms of Malvine.”  He has worked as a dishwasher, construction worker, logger, offshore fisherman, kayak instructor, river guide, and world class pizza deliverer.  Some of these stories can be found in Set Free in China, Sojourns on the Edge.

    In the winter of 2002 he joined, on the ground team, the most ambitious whitewater expedition in history as it made its way through the treacherous Tsangpo Gorge in Eastern Tibet.  He chronicled what has been called The Last Great Adventure Prize for Outside, and in his book Hell or High Water: Surviving Tibet’s Tsangpo River.

    The gorge—three times deeper than the Grand Canyon— is sacred to Buddhists, and is the inspiration for James Hilton’s Shangri La.  It is so deep there are tigers and leopards in the bottom and raging 25,000 foot peaks at the top, and so remote and difficult to traverse that a mythical waterfall, sought by explorers since Victorian times, was documented for the first time in 1998 by a team from National Geographic.

    The book won a starred review from Publisher’s Weekly, was number three on Entertainment Weekly’s “Must List” of all pop culture, and a Denver Post review ranked it “up there with any adventure writing ever written.”

     In December, 2005, on assignment for National Geographic Adventure, he joined the crew of an eco-pirate ship belonging to the radical environmental group the Sea Shepherd Conservation Society as it sailed to Antarctica to hunt down and disrupt the Japanese whaling fleet.

    The ship is all black, sails under a jolly Roger, and two days south of Tasmania the engineers came on deck and welded a big blade called the Can Opener to the bow—a weapon designed to gut the hulls of ships.  In The Whale Warriors: The Battle at the Bottom of the World to Save the Planet’s Largest Mammals, Heller recounts fierce gales, forty foot seas, rammings, near-sinkings, and a committed crew’s clear-eyed willingness to die to save a whale.  The book was published by Simon and Schuster’s Free Press in September, 2007.

    Heller just completed his most recent his book, about surfing from California down the coast of Mexico.  Can a man drop everything in the middle of his life, pick up a surfboard and, apprenticing himself to local masters, learn to ride a big, fast wave in six months?  Can he learn to finally love and commit to someone else? The answers are in Kook: What Surfing Taught Me about Love, Life, and Catching the Perfect Wave. It just won a starred review from Publisher’s Weekly, which called it a “powerful memoir…about love: of a woman, of living, of the sea.”

    Heller is currently working on a book of poetry.

    ๏ปฟ

    Wednesday
    Jul142010

    Jamie Oliver: Power of food and a TED prize wish

    Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.๏ปฟ

    Jamie Oliver is transforming the way we feed ourselves, and our children

    Tuesday
    Jul132010

    Fast, easy, delicious. Frozen yogurt-sorbet dessert on the fly.

    It’s that time of year when invitations to backyard cookouts are thicker than the aphids on my rosebushes. Nyuk, nyuk, nyuk.

    I’ve got one of those this evening, and whomping up something to go in the oven didn’t appeal - too hot. But, frozen sounded good. Even better I had a mess of plump blackberries leftover from jam making on Sunday. Hmmmmm. Non-fat frozen yogurt (maven can’t eat regular ice cream) and lemon sorbet sounded good. They sounded even better together - with the blackberries - oh, and some fresh herbs from the garden! Some basil and thyme.

    Eureka!

    You take a pint of this, and a pint of that, and sort of put it all together in a bowl with the fruit and herbs, refreeze it and voila! Truly gourmet frozen dessert that takes advantage of the season.

    I softened the frozen yogurt and sorbet a bit in the microwave, then simply began to plop large spoonfuls in a clear plastic container - alternating flavors, then alternating layers of berries, herbs and more frozen dessert.

    I didn’t stir the flavors together, since I wanted to be able to savor more or less distinct flavors, but with the berry and herbal components.

    Don’t tell anybody, but I gave my family a taste before stashing it in the freezer to re-harden before we leave this evening.

    They were pleasantly amazed.

    Three ‘Yes’ votes.

    Try your own combinations with the fresh fruit, nuts and herbs you have available. This is something you can customize in a very thrifty way - using nuts, berries, coconut and such from the bins at your local grocery store, plus the best fresh fruit of the season from a farmers’ market. Much cheaper, and healthier than you can buy.

    In this I used a frozen yogurt that I’d never tried before but it’s going to be a regular:

    Double Rainbow Non-Fat Frozen Yogurt.

    If you love real yogurt this stuff will rock your world! At just 100 calories for a half cup serving, it’s simply amazing. It’s just yogurt. No goofy flavorings. No vanilla. Just the tart, tangy luciousness of yogurt, and when mixed with a screamingly lemony sorbet (the Ciao Bella sorbet- at 120 calories per half cup) it’s a real winner.

    Frozen yogurt and sorbet - the best of both worlds.

    Saturday
    Jul102010

    Getting BBQ charcoal started fast and easy without starter fluid

    I love my chimney charcoal starter, which I use in conjunction the my electric starter for charcoal BBQ cooking. The chimney starter is so simple and fast, that I don’t know why anybody still uses lighter fluid - which is acrid smelling and tasting, in addition to being dangerous.

    Tuesday
    Jul062010

    Morphing Frida Kahlo self-portraits

    Tuesday
    Jul062010

    Light and easy summertime dishes

    Who wants to show up at a party without something to share? Not me. These are nice, and I particularly like the Triple Pea Salad (my name for it), which I plan on making.

    Visit msnbc.com for breaking news, world news, and news about the economy

    Tuesday
    Jul062010

    Prevent kitchen fires!

    I am a bit fussy and paranoid about causing a kitchen fire. When my family wanders through the kitchen, putting stuff down around the stove top, I immediately remove it. Keeping anything that isn’t a pot or pan away from a potential heat/flame source is one way to cut down disasterous kitchen fires.

    Just bit of prevention and some practice in using a fire extinguisher will serve you will - just in case.

    Watch this demo:

    Visit msnbc.com for breaking news, world news, and news about the economy

    Monday
    Jul052010

    Field Roast: Lots to love for vegan or omnivore

    I’d bought a package of the Field Roast loaf a couple weeks ago - don’t get all worried, it’s a tightly sealed cryovac package. But, anyway I put it into the meat tray and thought I’d try it on the two more passionate omnivores in the house at some point.

    I put it off, and off. You know how that is. But, we are headed not toward being vegan all the time, but really to more of a vegan version of a ‘flexitarian’ - as Michael Pollan would put it. We’re all disgusted with the factory meat model. It’s dirty, cruel, unhealthy and environmentally unsustainable. We would like to be more vegan, and supplement that with sustainable, humanely raised meat.

    Mr. Maven, for all of his almost 80 years and seriously old time down east New England-ness is remarkable for his willingness to embrace a lot of this. It ain’t his mothers’ pot roast. Natacha hasn’t had a lot of exposure to vegetarian culture, coming so recently from Africa. They still raise sustainable meat there, and it’s considered a  tasty luxury to be enjoyed and savored, but she watched Food, Inc., and like us, was horrified. It’s changed a lot of her ideas, forever I think.

    Tonight, we were doing a complete vegan dinner -  roasted eggplant and yellow squash in an Indian sauce with fresh tomatoes, and some of the most awesome okra from the Sunday Farmers Market out here on the corner of Foothill and South Virginia. Natacha pronounced them as good as she would get back in Africa. She simply boiled them to al dente, then quickly sauteed them with a bit of olive oil, salt and pepper. Bing, bang, boom. YUM.

    Hmmmm. What to go with it? Ah, try the Field Roast.

    I told Natacha what it was, and she’s willing to try most anything with an open mind. Mr. Maven is a different story. I told him it was ‘loaf’ mumble, mumble. I had pan-fried slices of it and put it along side all the rest.

    They loved it. Mr. Maven told me, repeatedly, that I could serve Field whatever it was any time. LOL. Natacha enthusiastically loved it, and said so more than once.

    This stuff isn’t your typical fake meat substitute that you’ve probably tried and sighed “oh, well, at least I tried it” as you scraped it into the trash.

    Field Roast actually cuts and chews like meat. It isn’t dry and cardboard like. I swear. Put a dash of ketchup on it and tell the kids it’s a new kind of baloney. $10 says they’ll bite.

    I’m serious. This is good stuff. I will be trying all of their other versions.

    We’re Field Roast fans.

    Period.

    I bought the Field Roast loaf at Whole Foods, over in the chiller by the produce section, as you’re headed to the fish section. It’s with the Tempeh and similar.

     

     

    Sunday
    Jul042010

    Dining Styles: European and American

    Traveling around America really gives you a cross-section of how folks eat. It’s sometimes hard to tell whether it’s in the European or American style. Young males seem to prefer holding the fork like a dagger, and cut things on the plate like they were butchering an entire animal. I’ve also witnessed young women shoveling it in like there was no tomorrow.

    I’m all for developing your own style, and being a free spirit, but unfortunately having no style is going to hold these people back the moment they have to join other, more sophisticated adults in something other than a feedlot setting - like a business lunch.

    Here’s a good primer in video of the two styles. I’ve always eaten with the European style due to early training. I’ve maintained it, since it just seems more effecient and natural. Having traveled around the world a bit, I wish to mention that in many cultures it is considered bad manners to pick any food off the plate and eat it with your fingers. In Spain, you would even eat an orange with fork and knife. Anything less is considered barbaric. In much of Africa, however fingers are used almost entirely. This works well if you have servants serving. I’ve tried this with African guests, but with greasy fingers, it’s hard to do my job serving and eating.

    In Asia, of course, chopsticks are de riguer. One of the things Americans have trouble with is that they place their fingers too far down the shaft of the chopstick. Keep hand and fingers as far back up as possible to give your chopsticks manuevering room. Also, to use chopsticks with noodles, scoop in under the noodles and lift them up to your mouth. Bite off as much as you want, and let the rest drop back down into your eating bowl - which you should have in your left hand (presuming you are right handed) up near to catch the falling noodles.

    One thing I can’t stand to see in a restaurant are feet tucked up under a person on the seat in a booth. That’s just beyond the pale. Good posture is still important, and the video makes a good point about where to keep your hands. In many European cultures, leaving your hands in your lap is just not done. Nor is lounging about all over the table before the dishes have been cleared.

    Saturday
    Jul032010

    Maven's take on Alton Brown's Baby Back Ribs

    I told you that I was going to make them. Just not in the oven. It’s the Fourth of July weekend, afterall. Otherwise, I followed his technique, and it’s great. Marinating them overnight ala A. Brown, this afternoon I got a heap of hot coals going the the BBQ.

    The ribs went on with the corn.

    By this stage - above - they were juicy and falling off the bone tender. All told, it took about 45 minutes.

    Indoors, we baked some Tomales Bay oysters on the half shell, which just seemed to make a perfect match with the succulent ribs.

    The oysters are super simple - once you get them shucked, that is. Leave the plump oysters, attached, in the deepest side of the shells on a baking tray. Mixed some bread crumbs with melted butter, olive oil, smashed garlic, onion powder, Old Bay seasoning, parmesan cheese, salt and pepper and a few drops of worcestershire sauce. Blanch some spinach - or since I didn’t have any spinach, I grabbed some collards out of the garden and julienned and blanched those. Put a small bunch of blanched and drained greens on the oyster, then the bread crumb mixture. Bake in a 400 degree oven about 12 to 15 minutes, or until the oysters are firm and the bread crumbs are toasty on top.

    Yum. Paired it with a mixed greens salad and of course, the grilled white corn. A nice crisp white wine on the side.

    The oysters are from Whole Foods and were $1.00 each. They are super big and meaty, so you could easily get away with just one per person - unless you’re piggy about oysters like we are, then you’ll need two each.

    Oh, and the BBQ sauce is excellent on the oysters, too! We’re saving and washing the deep shell halves as usual. Then when you find a jar on shucked oysters on special, just do it the same way - or mix it with a little crab meat.

    Be creative.

    Friday
    Jul022010

    Alton Brown's take on the perfect Baby Back Rib

    This is Maven’s preferred prep method, but on the Fourth of July, I’m not heating up my kitchen by doing the ribs in the oven. They’re going on the BBQ, with coals to the front and ribs to the back with the foil opened and rolled back about halfway through the cooking time. I do put some sweet smoking chips on the coals, too.

    Another little tip for the precooking/marinating phase: I slice up a nice sweet onion, then run out to my herb garden and grab a handfull of fresh thyme, rosemary and oregano. I toss both the onion slices and fresh herbs in on the ribs before I close up the foil, before adding the liquid marinade. Oh, I also remove the sliverskin on the back of the ribs. I don’t like anything getting between the rub and the meat.

     

    Friday
    Jul022010

    Baby Back Ribs in a BBQ smoker

    Friday
    Jul022010

    When will women's wear manufacturers get a clue?

    I’m in a dress buying phase. And since shopping choices here in Reno, Nevada seem rather limited, I go online like any red blooded American woman.

    So, the other day, I got a dress from Nordstrom in a size 8 and one from Talbots in a medium. Comparable.

    The size 8 from Nordstrom lacked about 5 inches around my ribcage from even being close to zipping up. The medium from Talbots was about two sizes too baggy.

    Sheesh.

    And, I do ‘go by the measurements’. Thanks. Now, I have to send this stuff back.

    I can order clothes for Mr. Maven from any online vendor and have it fit him. But then, women’s clothing doesn’t give me the options of 15-1/2 inch neck, 33 inch sleeve or a 42 Regular.

    If it’s all about sizing up to make the customer feel good, which seems to be the strategy for the cheaper lines, then I’ll take cheaper.

    I don’t need to be made to feel bad about myself by the expensive, snooty lines.

    I just don’t care enough about the damn label.

    In fact, the $30 dress from Stein Mart fits great.

     

    Thursday
    Jul012010

    Helping your plants survive and thrive the dry Nevada summer

    Gardening in this high desert climate of Nevada can be challenging to say the least. Watering is one of our biggest dilemma’s. Too much, too little or too often vs. not often enough, drip system or overhead sprinklers.

    We’ve tried our damndest to struggle along with waterwise drip irrigation for years around here, on our waterwise xeric type landscape. We only have front lawn now.

    It helps to have two people on the same page, which has also been a problem. I plant the stuff, and he manages the timing of the drip. Arrrrgh. He puts a minimum amount of time, and I’m left wondering why plants aren’t thriving.

    I get the High Desert Gardener enewsletter from Moana Nursery, which I live right behind out here in South Hills. It is nice to be able to wander in there and ask questions of their staff, who always do their best to answer. Recently, they sent an issue that had a lot of timely information about watering.

    Here are a few tips on successful watering for our Great Basin climate:

    Click to read more ...

    Thursday
    Jun242010

    Getting 'uppity' with customers - not a good idea in these times

    While down in Houston recently, Natacha and I pulled into this restaurant for lunch. Danton’s Gulf Coast Seafood Kitchen. Sounds great? It wasn’t one of my ‘regulars’ down there, but I’m always of a mind that you’ve got to try new places.

    And, I’d been telling Natacha for three years now about how great all the food was down in Houston.

    A mistake in this instance. I’ll demonstrate why.

    There are a lot of rules laid out at Danton’s.

    Natacha found the tone of the “NO To-Go orders … period!” pretty hard to take.

    I guess the one that really fried our grits was the last one :

    “Silly expectations, gamesmanship, questions or actions will not be tolerated.

    As I told the help as we left:

    “If you’re gonna lay out these kind of rules for the customers - especially these days, in a rough economy - you need to be able to step up and do the following:

    Seat the customer within a reasonable length of time when they arrive - say within 10 minutes of arrival.

    Take a drink order within a reasonable length of time - at least within say, 10 minutes. We’re talking timely service.

    Have the items on the menu, and waiting nearly 20 minutes to tell me that you don’t have oysters isn’t acceptable. Oh, and telling me that’s it’s on account of um, that ‘little problem in the Gulf’ suggests I’m am idiot who hasn’t heard the news. I’m not, and I have. Be upfront.

    Be able to serve a gumbo that doesn’t feature as it’s main component a horribly burnt roux, with almost no identifiable seafood.

    Be able to serve boiled crawdads that are at least somewhat fresh, not boiled to death, and not so overly seasoned that you can’t taste anything but the spices through burning mouthparts.

    Be able to serve an edible Caesar salad. I mean it was bad. The dressing tasted like Elmers’ paste.

    Not make the customer go looking back in the kitchen for wait staff.”

    Perhaps, when times are good and the money is just rolling in, you can get away with third rate service and food. Not so much when times are hard.

    Another thing that many businesses need to get a clue about: Just because folks aren’t locals or regulars doesn’t mean they’ll go away without an audible whimper. That’s so last century. Can you say “social media”? Check out Facebook. Uh, Twitter?

    I’m trying to tell it like it was and be nice. Natacha had other things that she wanted me to say, but this is a ‘family’ space.

     

     

    Sunday
    Jun202010

    Getting the furniture you really want is possible with creativity and patience

    When we remodeled out kitchen, my great big round antique mission table and chairs wouldn’t fit the space. That was alright, since I also had four Hitchcock chairs from my mothers’ house, now antique, that I really loved and wanted to use. But how to find a table?

    A guy who’d done the granite countertops in our bathrooms came up with the answer in a granite tabletop. Well, that’s only half the answer. Then we found a finish cabinetmaker in the area to create the base. The top was sort of a freebie out of scrap granite for about $150. The base came in at $225.

    I devised the design.