Beverly Sills, 1929-2007.
I remember watching and enjoying her on the Muppet Show as a kid. She made opera enjoyable, and entertaining, without cheapening it. In many ways she reminded me of Julia Child -- a sharp mind, a humble graciousness, and blazingly gifted. She will be missed.
Monday, July 02, 2007
All My Rowdy Friends are Coming Over Tonight
A tip of the toque to Ken at It Comes in Pints?
| what redneck are you? Your Result: hank Jr a bottle of jack and a few rowdy friends is your life. you like country music and just hanging around. you know what its like to be laid up here in a country state of mind | |
| ted nugent | |
| david allen coe | |
| hillary clinton | |
| what redneck are you? Make a Quiz | |
Sunday, July 01, 2007
Thursday, June 28, 2007
Wednesday, June 27, 2007
Rolling in the Dough
Literally for now, hopefully figuratively soon.
Sorry I haven't been posting much, but I got busy again, and with good reason/news:
As of Sunday, I stopped workingin the dish pit at El Vaquero. Instead, as of Monday, I started trainingto take over the pastry station. I'm fed to the wolves this coming Tuesday.
Sorry I haven't been posting much, but I got busy again, and with good reason/news:
As of Sunday, I stopped workingin the dish pit at El Vaquero. Instead, as of Monday, I started trainingto take over the pastry station. I'm fed to the wolves this coming Tuesday.
Saturday, June 23, 2007
Bastard
His child AND the mother.
I was in tears when I found out, even though I expected this. My heart goes out to her and her family. I hope he fries.
I was in tears when I found out, even though I expected this. My heart goes out to her and her family. I hope he fries.
Thursday, June 21, 2007
Look at the BONES, Man!
What picture from Monty Python and the Holy Grail are you? |
 You get the "Tim the Enchanter" picture. The almighty Tim, who can conjure up fire without the use of flint or tinder! "There are some who call me...TIM." "Death awaits you all with nasty, pointy teeth!" Take this quiz!  Quizilla Join Make A Quiz More Quizzes Grab Code |
Saturday, June 16, 2007
So Very Wrong
A tip of the toque to Ken at It Comes in Pints?
"Baby Got Back" as interpreted by Gilbert and Sullivan
Ok, also so very funny... but STILL WRONG!
What's next, a George M. Cohen rendition of "Walk This Way?
"Baby Got Back" as interpreted by Gilbert and Sullivan
Ok, also so very funny... but STILL WRONG!
What's next, a George M. Cohen rendition of "Walk This Way?
Thursday, June 14, 2007
Musical Geography Question of the Day
If you lost your heart and it didn't take no time, but that ain't all, you lost your mind:
1. Where were you?
2. What were you drinking?
3. What is that?
1. Where were you?
2. What were you drinking?
3. What is that?
No Matter What You Think of Reality TV...
If this doesn't move you, your heart is as cold and hard as the iceberg that sunk the titanic.
Monday, June 11, 2007
Musical Geography Trivia Question of the Day
If you huff and puff and you fin'ly save enough money up to take your family on a trip across the sea, where do you go?
Finally
I just got out of my final exam for my Cooking Theories/Baking class. In 90 minutes we have deep hurting cleaning of the bake shop and the Renaissance Room (our student-run restaurant), and I have one take home final in Writing, but it's gonna be a snap -- for the most part, the term is over, and I'm no longer a First Year student. Yay! Words can't describe how excited, relieved, and exhausted I am.
Some irony though:
I've hated this term... well, not hated it -- I've enjoyed the Ren Room, but the bake shop has really been a challenge. I am less passionate about and less confident in myself while baking than any other type of cooking, and while I did learn the basic skills, this term did little to change my perspective on baking. Or so I thought. Last night I found myself taking a chance I never would have dreamed of before this term.
During the evening shift at work, I overheard the chef talking to the head waitress. He was telling her which desserts were 86'ed, and it was most of them. Apparently, the pastry chef doesn't work weekends, and so on Sunday they're pretty low on options.
I had already spoken with the chef, and let him know that now that school's out, I need more hours. He's doing his best to find me shifts that don't conflict with our ability to acquire daycare for The Lad. So when he came over to the dishpit to discuss it with me further, I broached the subject: "I overheard you talking, and understand you don't have a Sunday pastry chef?"
"No, I don't"
"You know, I spent the last two months in the bake shop at school."
"I know. It's a possibility. We'll see what happens."
So there it is. I may end up wearing a pastry chef's hat at least one day a week. And the weird part is, it kind of excites me.
Hopefully I'll be posting more often now that school is out. I do rather miss blogging regularly.
Some irony though:
I've hated this term... well, not hated it -- I've enjoyed the Ren Room, but the bake shop has really been a challenge. I am less passionate about and less confident in myself while baking than any other type of cooking, and while I did learn the basic skills, this term did little to change my perspective on baking. Or so I thought. Last night I found myself taking a chance I never would have dreamed of before this term.
During the evening shift at work, I overheard the chef talking to the head waitress. He was telling her which desserts were 86'ed, and it was most of them. Apparently, the pastry chef doesn't work weekends, and so on Sunday they're pretty low on options.
I had already spoken with the chef, and let him know that now that school's out, I need more hours. He's doing his best to find me shifts that don't conflict with our ability to acquire daycare for The Lad. So when he came over to the dishpit to discuss it with me further, I broached the subject: "I overheard you talking, and understand you don't have a Sunday pastry chef?"
"No, I don't"
"You know, I spent the last two months in the bake shop at school."
"I know. It's a possibility. We'll see what happens."
So there it is. I may end up wearing a pastry chef's hat at least one day a week. And the weird part is, it kind of excites me.
Hopefully I'll be posting more often now that school is out. I do rather miss blogging regularly.
Tuesday, June 05, 2007
Last Hurrah
As of today, I have exactly one year left of being "thirtysomething" (Lord, I remember thinking that was the dumbest title for a show ever). And to top it all off, today is day two of the practical assessment finals for this term. A whole day of being graded on how I perform in the bake shop -- my least favorite part of the culinary arts.
Happy Friggin Birthday to Me.
Happy Friggin Birthday to Me.
Wednesday, May 30, 2007
Well, I DO Mix a Mean Cocktail (for an Amateur)
A tip of the toque to Ken at It Comes in Pints?
Only one nit to pick -- a proper martini is stirred, never shaken.
Only one nit to pick -- a proper martini is stirred, never shaken.
Your Score: William Powell
You scored 19% Tough, 28% Roguish, 19% Friendly, and 33% Charming!
You are the classic rogue, a stylish rake with the devil of a wit and a flair for mischief, and you shake your martinis to waltz time. You are charming and debonair, but slightly untrustworthy, and women should be on their guard. If married, you are simply a bit of a flirt, even if it's just with your own wife...but if you're single, watch out. You usually rein yourself in to concentrate on one lovely beauty at a time, but with you, we never know. You're an inviting partner, but there's a playful devil behind your eyes, and those trying to get close to you should know they're playing with fire. You're stylish and fun, but you follow your own course, which may or may not include a steady gal. Co-stars include Myrna Loy and Carole Lombard, classy ladies with an adventurous streak.
Find out what kind of classic dame you'd make by taking the Classic Dames Test.
| Link: The Classic Leading Man Test written by gidgetgoes on OkCupid Free Online Dating, home of the The Dating Persona Test |
Friday, May 25, 2007
Two Thousand a Day
That's approximately how many children, on average, are reported missing in the US. Every day. And that's just here in the US. Most are quickly reunited with their families, but we know too painfully the stories of those who aren't -- the ones who are found dead, or worse, are never heard from again.
Today is National Missing Children's Day. As a parent, this is a cause near to my heart. The idea of The Lad going missing, of anything happening to him, curdles my blood. Every time I see a story in the news about a missing or abused child, I want to go pick him up and hug him -- but usually he's asleep.
Please take a moment to check out these links. Consider doing something to help, or at least, please, be aware and look out for the kids in your life:
National Center for Missing and Exploited Children
Missing Kids UK
Interpol
Child Focus
Today is National Missing Children's Day. As a parent, this is a cause near to my heart. The idea of The Lad going missing, of anything happening to him, curdles my blood. Every time I see a story in the news about a missing or abused child, I want to go pick him up and hug him -- but usually he's asleep.
Please take a moment to check out these links. Consider doing something to help, or at least, please, be aware and look out for the kids in your life:
National Center for Missing and Exploited Children
Missing Kids UK
Interpol
Child Focus
Monday, May 21, 2007
$74.30
That's the amount listed on the check in my wallet right now. It's a paycheck for one day's long work, plus tips -- the servers at this restaurant take care of their dishwasher. So do the cooks, for that matter, but their generosity goes straight into my belly.
That's not a lot of money, is it? It's roughly 1/4 of what I was receiving in unemployment benefits (while they lasted). But here's the thing:
I earned it.
That's the first time I've been able to say that in 10 months, and it feels damned good.
That's not a lot of money, is it? It's roughly 1/4 of what I was receiving in unemployment benefits (while they lasted). But here's the thing:
I earned it.
That's the first time I've been able to say that in 10 months, and it feels damned good.
Sunday, May 20, 2007
Good Wine, Better People
I get to be a hero this week, thanks to some former members of my father's church.
It began this last Thursday. At the beginning of class, we met with the two second year students who are executive chef and sous chef for this week's fundraising buffet dinner. The theme is Northwest cuisine, all local ingredients and flavors. One of the featured dishes is buffalo brisket braised in Pinot Noir. My chef instructor was bemoaning the fact that none of the local wineries here around Eugene would donate the two cases of Pinot needed for the dish. The alternative facing them was to buy a case of Pinot, and make up the rest of the volume in boxed Merlot. [shudder]
I raised my hand and explained that I knew some people who owned a winery and would see what I could do. One phone call and a call back later, and it was arranged. We drove the hour and a half down to Tenmile today, and now there are two cases of Pinot sitting in my garage, waiting to go with me to school this week.
So if you get a chance, and like good wine (and better people), and live somewhere where it's sold, pick up a bottle from Girardet Wine Cellars. Here in Oregon they're sold in Fred Meyer, among other places, and they're available in other western states as well. In addition to their Piont Noir, I highly recommend their Baco Noir, which is an earthy, fruity, full-bodied wine that is surprisingly versatile for a red, and their Grand Rouge, which does a great impersonation of a Cotes du Rhone, for a good price.
It began this last Thursday. At the beginning of class, we met with the two second year students who are executive chef and sous chef for this week's fundraising buffet dinner. The theme is Northwest cuisine, all local ingredients and flavors. One of the featured dishes is buffalo brisket braised in Pinot Noir. My chef instructor was bemoaning the fact that none of the local wineries here around Eugene would donate the two cases of Pinot needed for the dish. The alternative facing them was to buy a case of Pinot, and make up the rest of the volume in boxed Merlot. [shudder]
I raised my hand and explained that I knew some people who owned a winery and would see what I could do. One phone call and a call back later, and it was arranged. We drove the hour and a half down to Tenmile today, and now there are two cases of Pinot sitting in my garage, waiting to go with me to school this week.
So if you get a chance, and like good wine (and better people), and live somewhere where it's sold, pick up a bottle from Girardet Wine Cellars. Here in Oregon they're sold in Fred Meyer, among other places, and they're available in other western states as well. In addition to their Piont Noir, I highly recommend their Baco Noir, which is an earthy, fruity, full-bodied wine that is surprisingly versatile for a red, and their Grand Rouge, which does a great impersonation of a Cotes du Rhone, for a good price.
Losing My Religion
As many of my readers and friends know, I am a devout Single Malt Scotch Whisky drinker. It is almost, you might say, a religious devotion to me. The problem is, the Scotches I prefer are rather... pricey, to say the least. A great way to forestall alcoholism, but frustrating nonetheless.
In order to compensate for this, Ive let my love of Scotch lead to a general affinity for whiskies, with Irish and Bourbon whiskies playing second fiddle to Scotch, and Canadian a distant fourth. While I still like them, Ive considered them slightly inferior -- not necessarily in quality, but at the very least in my palate and preference. Until tonight.
I was called in to work to shadow the regular dish pit guy, in hopes I'd learn a few things that will help me avoid the weeds tomorrow and in the future. I DID pick up some time-saving pointers, but also discovered some duties I left undone last week, simply because I was not made aware of their existence. But that's beside the point.
The point is that after my shift, I went out to the bar for a drink. a patron was feeling magnanimous and picked up my tab for one drink, so I decided to try a Bourbon that the bartender recommended to me last week.
Dear Lord...
I hope my highland ancestors can forgive me. I've found a Bourbon that is, at least to my tongue, on a par with a good single malt. Ladies and gentlemen, I commend to you: Woodford Reserve. This is a small batch Bourbon, and I drank it in a highball, with a single cube of ice -- as God In Heaven intended. It wasn't peaty and earthy and smoky, the way I prefer my Scotch, but it was smooth, rich, and complex -- this whisky had something going on, and it was something good. The deep reddish-amber color, the easy way it rolled down my tongue -- I was drinking silk.
I am still a Single Malt man. There's something fierce and tribal about a dram of Uisge Betha. But for a sipping whisky that manages to come across as a bit less musty, but still just as distinctive and indepentend, you'd not go wrong by pouring yourself some Woodford Reserve.
In order to compensate for this, Ive let my love of Scotch lead to a general affinity for whiskies, with Irish and Bourbon whiskies playing second fiddle to Scotch, and Canadian a distant fourth. While I still like them, Ive considered them slightly inferior -- not necessarily in quality, but at the very least in my palate and preference. Until tonight.
I was called in to work to shadow the regular dish pit guy, in hopes I'd learn a few things that will help me avoid the weeds tomorrow and in the future. I DID pick up some time-saving pointers, but also discovered some duties I left undone last week, simply because I was not made aware of their existence. But that's beside the point.
The point is that after my shift, I went out to the bar for a drink. a patron was feeling magnanimous and picked up my tab for one drink, so I decided to try a Bourbon that the bartender recommended to me last week.
Dear Lord...
I hope my highland ancestors can forgive me. I've found a Bourbon that is, at least to my tongue, on a par with a good single malt. Ladies and gentlemen, I commend to you: Woodford Reserve. This is a small batch Bourbon, and I drank it in a highball, with a single cube of ice -- as God In Heaven intended. It wasn't peaty and earthy and smoky, the way I prefer my Scotch, but it was smooth, rich, and complex -- this whisky had something going on, and it was something good. The deep reddish-amber color, the easy way it rolled down my tongue -- I was drinking silk.
I am still a Single Malt man. There's something fierce and tribal about a dram of Uisge Betha. But for a sipping whisky that manages to come across as a bit less musty, but still just as distinctive and indepentend, you'd not go wrong by pouring yourself some Woodford Reserve.
Subscribe to:
Posts (Atom)