Do you remember The Rave-Ups? Probably not.
I can recall exactly one song by them: Positively Lost Me. It was featured in a scene from the movie Pretty In Pink. But didn't make it onto the soundtrack.
I was reading a recent retrospective of John Hughes and this song/scene was mentioned.
I don't think I've heard the song in 20 years.
Here's the song:
Apparently, they're still around. Here's their MySpace page.
Saturday, August 15, 2009
Thursday, August 13, 2009
Cooking Challenge - Week Two
Last night was Week Two of my Cooking Challenge.
Page 67 of Rick Bayless's Mexican Kitchen had a recipe for "Essentially Garlicky Achiote Seasoning Paste". Seeing that I really couldn't serve that as a main course, no matter how many times I doubled the recipe, I bent my rule a bit and went to page 167, which yielded better results.
Here is the recipe I used, complete with my comments in italics.
Herby Ricotta-Poblano Tacos
Makes a generous cup of filling, enough for 8 tacos
8 tacos? That didn’t sound like a lot so I doubled the recipe. Turns out, we had plenty left over.
Ingredients -
4 garlic cloves, unpeeled - I had a huge ass can of minced garlic. I dumped in 8 scoops of minced garlic. That still didn’t seem to be enough though.
2 fresh poblano chiles - Apparently my local Rouses, Super Wal-Mart or Whole Foods have never heard of this item so I bought a can of Original Fire Roasted Diced Green Chiles.
1 cup ricotta cheese ("the freshest you can find") - "the freshest I can find" was in the dairy section of Rouses. I did search Whole Foods for “fresh” ricotta. It just doesn’t exist – at least in New Orleans.
4 teaspoons chopped fresh herbs (such as cilantro, epazote, thyme, marjoram) - I found a spice jar of cilantro and I already had a spice jar full of thyme and marjoram. I think the marjoram is from the late 1990's when I was going through my Ethiopian food phase. (I can still smell the Doro Wat cooking on my stove!)
I asked the nice man stocking the fresh fruit/vegetables at Rouses if they carried fresh epazote, but I think I stumped him. Maybe I mispronounced the word. On my later trip to Whole Foods I stumbled upon some epazote.
Wikipedia says, “Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and putty. Although it is traditionally used with black beans for flavor and its carminative properties, it is also sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chile, chilaquiles, eggs and potatoes and enchiladas.”
Since I am doubling the recipe, I used 2 teaspoons each of cilantro, epazote, thyme, and marjoram. That gave this dish an interesting flavor! In a good way.
Salt, about 1/4 teaspoon - Finally, something that I already have in my kitchen.
About 1/8 teaspoon black pepper, preferably freshly ground - Thanks to a present Lloyd gave me a few years ago, I actually had freshly ground pepper.
8 corn tortillas (plus a few extra, in case some break) - Break? The ones I bought are soft. Hell. Did I buy the wrong thing?
1 1/4 cups Tomatillo-Green Guacamole - After searching Rouses and Super Wal-Mart for poblano chiles, fresh ricotta cheese, and epazote, I was worn out. I did a cursory search for this item and then picked up some Pico de Gallo style Guacamole from the refrigerated vegetables section.
3 or 4 radishes, thinly sliced or cut into matchsticks – I totally skipped this ingredient. I don’t believe in garnishes.
A few tablespoons chopped white onion, for garnish – Another garnish? Another skip.
Big, beautiful sprigs of cilantro, for garnish - How about sprinkling some from the spice jar that I have? Done.
Directions -
Rick Bayless: 1. The filling. On an ungreased griddle or small, heavy skillet set over medium heat, roast the garlic, turning frequently, until blackened in spots and soft to the touch, about 15 minutes. Cool, peel off the papery skins, then finely chop.
Me: 1. The filling. Pour some pre-chopped garlic from my can into a skillet. Push it around until it starts to burn a bit.
Rick Bayless: 2. Roast the chiles directly over a gas flame or 4 inches below a very hot broiler until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of seeds and stray bits of skin. Chop the chiles into 1/4-inch bits.
Me: 2. Add the small can of Original Fire Roasted Diced Green Chiles to the garlic. If I remember correctly, green chiles are not that hot. I had a can of Chipotle Chiles left over from another recipe so I added one of those too.
Rick Bayless: 3. In a medium-size bowl, mix together the garlic, ricotta, fresh herbs and half the chopped chiles. Taste and season with the salt and pepper. Cover and set aside.
Me: 3. Medium-size bowl. Check. Mix together the garlic, ricotta, herbs and half the chopped chiles. Check. Taste and season with the salt and pepper. Check. Cover and set aside. Check. Finally, a step I can complete.
Rick Bayless: 4. The tortillas. Set up a steamer (a vegetable steamer in a large saucepan filled with 1/2 inch of water works well); heat to a boil. Wrap the tortillas in a heavy kitchen towel, lay in the steamer and cover with a tight lid. Boil 1 minute, turn off the heat and let stand without opening the steamer for 15 minutes.
Me: 4. The tortillas. Read Rick Bayless's instructions and disregard. Open the package of corn tortillas. Place them attractively on a large plate.
Rick Bayless: 5. Finishing the dish. Just before serving, mix the remaining half of the chopped chiles into the guacamole (plus enough water to make it easily spoonable), and spoon a portion of it onto each of the 4 serving plates. One at a time, spread a generous 2 tablespoons of the ricotta filling over each of 8 hot tortillas, roll up and divide among your individual serving plates. Sprinkle with the radishes and onion, lay on a sprig of cilantro and you're ready for some light, zesty flavors.
Me: 5. Finishing the dish. Just before serving, mix the remaining half of the chopped chiles into the guacamole (plus enough water to make it easily spoonable). Check. Spoon a portion of it onto each of the 4 serving plates. Wait, what 4 serving plates? One at a time, spread a generous 2 tablespoons of the ricotta filling over each of 8 hot tortillas, roll up and divide among your individual serving plates. Oh, I get it now: There are two different items going on here - the guacamole and the ricotta stuff. I was thinking this was one big dish. Sprinkle with the radishes and onion, lay on a sprig of cilantro and you're ready for some light, zesty flavors. Check.
Christine, Karlie, Pam and little Karley (yes, spelled differently) joined Carlos and me. Carlos supplied the – very classy – chips and three types of dip. Pam offered to bring a homemade Mexican Apple Tart, but ran out of time and pick up some cookies from Subway.
We all sat around, eating and drinking wine. It was especially nice to hang out with Pam. Since she has moved back to New Orleans (about six months ago, after living in Minneapolis for 10 years), we haven’t had a real chance to talk with her.
We are having the same crowd over next Wednesday. I will be cooking from page 67 of Jamie’s Italy by Jamie Oliver – picked out by Pam, though no one opened the book.
After next week, Carlos and I will add some of our friends to the Wednesday rotation.
Carlos thinks my attention span for this project will hold until December. I’m not sure I’ll make it that far.
Until next time…Bon Appétit!
Page 67 of Rick Bayless's Mexican Kitchen had a recipe for "Essentially Garlicky Achiote Seasoning Paste". Seeing that I really couldn't serve that as a main course, no matter how many times I doubled the recipe, I bent my rule a bit and went to page 167, which yielded better results.
Here is the recipe I used, complete with my comments in italics.
Herby Ricotta-Poblano Tacos
Makes a generous cup of filling, enough for 8 tacos
8 tacos? That didn’t sound like a lot so I doubled the recipe. Turns out, we had plenty left over.
Ingredients -
4 garlic cloves, unpeeled - I had a huge ass can of minced garlic. I dumped in 8 scoops of minced garlic. That still didn’t seem to be enough though.
2 fresh poblano chiles - Apparently my local Rouses, Super Wal-Mart or Whole Foods have never heard of this item so I bought a can of Original Fire Roasted Diced Green Chiles.
1 cup ricotta cheese ("the freshest you can find") - "the freshest I can find" was in the dairy section of Rouses. I did search Whole Foods for “fresh” ricotta. It just doesn’t exist – at least in New Orleans.
4 teaspoons chopped fresh herbs (such as cilantro, epazote, thyme, marjoram) - I found a spice jar of cilantro and I already had a spice jar full of thyme and marjoram. I think the marjoram is from the late 1990's when I was going through my Ethiopian food phase. (I can still smell the Doro Wat cooking on my stove!)
I asked the nice man stocking the fresh fruit/vegetables at Rouses if they carried fresh epazote, but I think I stumped him. Maybe I mispronounced the word. On my later trip to Whole Foods I stumbled upon some epazote.
Wikipedia says, “Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and putty. Although it is traditionally used with black beans for flavor and its carminative properties, it is also sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chile, chilaquiles, eggs and potatoes and enchiladas.”
Since I am doubling the recipe, I used 2 teaspoons each of cilantro, epazote, thyme, and marjoram. That gave this dish an interesting flavor! In a good way.
Salt, about 1/4 teaspoon - Finally, something that I already have in my kitchen.
About 1/8 teaspoon black pepper, preferably freshly ground - Thanks to a present Lloyd gave me a few years ago, I actually had freshly ground pepper.
8 corn tortillas (plus a few extra, in case some break) - Break? The ones I bought are soft. Hell. Did I buy the wrong thing?
1 1/4 cups Tomatillo-Green Guacamole - After searching Rouses and Super Wal-Mart for poblano chiles, fresh ricotta cheese, and epazote, I was worn out. I did a cursory search for this item and then picked up some Pico de Gallo style Guacamole from the refrigerated vegetables section.
3 or 4 radishes, thinly sliced or cut into matchsticks – I totally skipped this ingredient. I don’t believe in garnishes.
A few tablespoons chopped white onion, for garnish – Another garnish? Another skip.
Big, beautiful sprigs of cilantro, for garnish - How about sprinkling some from the spice jar that I have? Done.
Directions -
Rick Bayless: 1. The filling. On an ungreased griddle or small, heavy skillet set over medium heat, roast the garlic, turning frequently, until blackened in spots and soft to the touch, about 15 minutes. Cool, peel off the papery skins, then finely chop.
Me: 1. The filling. Pour some pre-chopped garlic from my can into a skillet. Push it around until it starts to burn a bit.
Rick Bayless: 2. Roast the chiles directly over a gas flame or 4 inches below a very hot broiler until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of seeds and stray bits of skin. Chop the chiles into 1/4-inch bits.
Me: 2. Add the small can of Original Fire Roasted Diced Green Chiles to the garlic. If I remember correctly, green chiles are not that hot. I had a can of Chipotle Chiles left over from another recipe so I added one of those too.
Rick Bayless: 3. In a medium-size bowl, mix together the garlic, ricotta, fresh herbs and half the chopped chiles. Taste and season with the salt and pepper. Cover and set aside.
Me: 3. Medium-size bowl. Check. Mix together the garlic, ricotta, herbs and half the chopped chiles. Check. Taste and season with the salt and pepper. Check. Cover and set aside. Check. Finally, a step I can complete.
Rick Bayless: 4. The tortillas. Set up a steamer (a vegetable steamer in a large saucepan filled with 1/2 inch of water works well); heat to a boil. Wrap the tortillas in a heavy kitchen towel, lay in the steamer and cover with a tight lid. Boil 1 minute, turn off the heat and let stand without opening the steamer for 15 minutes.
Me: 4. The tortillas. Read Rick Bayless's instructions and disregard. Open the package of corn tortillas. Place them attractively on a large plate.
Rick Bayless: 5. Finishing the dish. Just before serving, mix the remaining half of the chopped chiles into the guacamole (plus enough water to make it easily spoonable), and spoon a portion of it onto each of the 4 serving plates. One at a time, spread a generous 2 tablespoons of the ricotta filling over each of 8 hot tortillas, roll up and divide among your individual serving plates. Sprinkle with the radishes and onion, lay on a sprig of cilantro and you're ready for some light, zesty flavors.
Me: 5. Finishing the dish. Just before serving, mix the remaining half of the chopped chiles into the guacamole (plus enough water to make it easily spoonable). Check. Spoon a portion of it onto each of the 4 serving plates. Wait, what 4 serving plates? One at a time, spread a generous 2 tablespoons of the ricotta filling over each of 8 hot tortillas, roll up and divide among your individual serving plates. Oh, I get it now: There are two different items going on here - the guacamole and the ricotta stuff. I was thinking this was one big dish. Sprinkle with the radishes and onion, lay on a sprig of cilantro and you're ready for some light, zesty flavors. Check.
Christine, Karlie, Pam and little Karley (yes, spelled differently) joined Carlos and me. Carlos supplied the – very classy – chips and three types of dip. Pam offered to bring a homemade Mexican Apple Tart, but ran out of time and pick up some cookies from Subway.
We all sat around, eating and drinking wine. It was especially nice to hang out with Pam. Since she has moved back to New Orleans (about six months ago, after living in Minneapolis for 10 years), we haven’t had a real chance to talk with her.
We are having the same crowd over next Wednesday. I will be cooking from page 67 of Jamie’s Italy by Jamie Oliver – picked out by Pam, though no one opened the book.
After next week, Carlos and I will add some of our friends to the Wednesday rotation.
Carlos thinks my attention span for this project will hold until December. I’m not sure I’ll make it that far.
Until next time…Bon Appétit!
Monday, August 10, 2009
2010 Men on a Mission Calendar
Interesting article, tipped off to me by Joe.My.God., one of my daily reads:
Back for it's 3rd year, the popular and controversial 2010 calendar features 12 hunky returned Mormon missionaries who served full-time missions for The Church of Jesus Christ of Latter-day Saints.
With the cover inspired by artist Arnold Friberg and his rendition of the Book of Mormon story, Captain Moroni and the Title of Liberty, we might just see the Honor Code Office at Brigham Young University scrambling to remove any and all shirtless Book of Mormon paintings and sculptures around campus by this and other inspired artists.
Each page features an oversized photo of each model, including a photo as a missionary and a calendar.
There is also a Mormon Boys: Missionary Position sticker, which is NOT as dirty as it sounds.
Back for it's 3rd year, the popular and controversial 2010 calendar features 12 hunky returned Mormon missionaries who served full-time missions for The Church of Jesus Christ of Latter-day Saints.
With the cover inspired by artist Arnold Friberg and his rendition of the Book of Mormon story, Captain Moroni and the Title of Liberty, we might just see the Honor Code Office at Brigham Young University scrambling to remove any and all shirtless Book of Mormon paintings and sculptures around campus by this and other inspired artists.
Each page features an oversized photo of each model, including a photo as a missionary and a calendar.
There is also a Mormon Boys: Missionary Position sticker, which is NOT as dirty as it sounds.
Thursday, August 06, 2009
Cooking Challenge - Week One
Carlos recently finished reading the book Julie & Julia. For those not familiar with the book (or the upcoming movie): a housewife (Julie) decides to make all 500+ recipes in Julia Child’s cookbook – in one year.
Inspired by that, Carlos and I are trying to accomplish something similar. I have 70+ cookbooks.
Here are my actual bookshelves. (Click to enlarge. You can actually read the titles)…
Every Wednesday night - until we are tired of this latest idea - I will cook whatever is on page 67 of one of my cookbooks. Why page 67? Since I was born in 1967, I thought it would be easy to remember.
Carlos wants to be surprised by each meal so I can’t tell you exactly what we will be having until after the meal. Since we have now had our first meal (last night), I can reveal that this week I cooked out of a cookbook called Cajun Cuisine. Page 67 contained a recipe for Crab Soup.
Here is the recipe:
Crab Soup
1 ½ cups of butter
4 small onions, grated
1 bay leaf
¼ cup of chopped celery leaves
Pinch of thyme
2 cloves of garlic, minced
1 8-ounce can of tomato sauce
½ cup of flour
2 quarts of water
2 pounds of fresh crab meat
Salt and cayenne pepper, to taste
½ cup of chopped parsley
Lemon slices (garnish)
1. Melt butter in a large saucepan; add onions and cook until onions are transparent.
2. Add bay leaf, celery leaves, thyme and garlic and mix well; add tomato sauce and mix again.
3. Stir in flour and mix until well blended; slowly add water, stirring, until mixture is well blended; add crab meat, salt and pepper, bring to a boil and simmer about 10 to 15 minutes.
4. Serve in soup bowls, sprinkled with parsley and topped with lemon slices.
Yield: 8 servings
I bought imitation crab meat, which is much less expensive, but it tasted fine.
Christine invited us over to her house last night so we provided the soup course. We also had delicious bread, a main course of pork loin, birthday cake in honor of Pam’s birthday, and lots of flowing wine. All the food was really, really good.
Carlos and I arrived around 6:30 pm and left around 9:15 pm. We had a great time.
In addition to expanding my cooking skills, we are using Cooking Challenge to reconnect with our family and friends. We have invited Christine, Karlie, Pam, Kurt (Pam’s husband) and their daughter over for week two’s dinner. It’ll be a full house! For future dinners, we will be inviting other family and friends.
Week two of Cooking Challenge will be taken from page 67 of Rick Bayliss’s Mexican Kitchen cookbook. I’ll post the dish and details on the dinner next Thursday.
Bon Appétit!
Inspired by that, Carlos and I are trying to accomplish something similar. I have 70+ cookbooks.
Here are my actual bookshelves. (Click to enlarge. You can actually read the titles)…
Every Wednesday night - until we are tired of this latest idea - I will cook whatever is on page 67 of one of my cookbooks. Why page 67? Since I was born in 1967, I thought it would be easy to remember.
Carlos wants to be surprised by each meal so I can’t tell you exactly what we will be having until after the meal. Since we have now had our first meal (last night), I can reveal that this week I cooked out of a cookbook called Cajun Cuisine. Page 67 contained a recipe for Crab Soup.
Here is the recipe:
Crab Soup
1 ½ cups of butter
4 small onions, grated
1 bay leaf
¼ cup of chopped celery leaves
Pinch of thyme
2 cloves of garlic, minced
1 8-ounce can of tomato sauce
½ cup of flour
2 quarts of water
2 pounds of fresh crab meat
Salt and cayenne pepper, to taste
½ cup of chopped parsley
Lemon slices (garnish)
1. Melt butter in a large saucepan; add onions and cook until onions are transparent.
2. Add bay leaf, celery leaves, thyme and garlic and mix well; add tomato sauce and mix again.
3. Stir in flour and mix until well blended; slowly add water, stirring, until mixture is well blended; add crab meat, salt and pepper, bring to a boil and simmer about 10 to 15 minutes.
4. Serve in soup bowls, sprinkled with parsley and topped with lemon slices.
Yield: 8 servings
I bought imitation crab meat, which is much less expensive, but it tasted fine.
Christine invited us over to her house last night so we provided the soup course. We also had delicious bread, a main course of pork loin, birthday cake in honor of Pam’s birthday, and lots of flowing wine. All the food was really, really good.
Carlos and I arrived around 6:30 pm and left around 9:15 pm. We had a great time.
In addition to expanding my cooking skills, we are using Cooking Challenge to reconnect with our family and friends. We have invited Christine, Karlie, Pam, Kurt (Pam’s husband) and their daughter over for week two’s dinner. It’ll be a full house! For future dinners, we will be inviting other family and friends.
Week two of Cooking Challenge will be taken from page 67 of Rick Bayliss’s Mexican Kitchen cookbook. I’ll post the dish and details on the dinner next Thursday.
Bon Appétit!
Tuesday, August 04, 2009
Not Commander's Palace - Follow Up
I never did receive a reply back from the email I sent Karlie, but my sister Christine sent me this reply:
Marshall,
I am sorry that you all felt left out. Karlie was not the master mind behind the plan, though. I would imagine that she was probably confused to get your email.
The Friday night plan just evolved from no particular person. Yes, she had a gift certificate and yes, she wanted to treat Jeff and Claudia. Pam is a permanent fixture in our house/life. That really was all there was to it.
That said, I did put 2 and 2 together and realized that when Friday came, you might feel left out. I think things would be different if Pam were a friend and not family. The “problem” is that she is both. So then it seemed like the family was going to dinner without you and Carlos. In reality, Karlie and I wanted to do something nice for Claudia and Jeff. Pam is just always there. She is a friend and family.
I messed up by not saying something. I guess I had the money aspect (i.e., this is going to cost us a fortune) stuck in my head. In hindsight, I should have asked ya’ll to join in and everyone just pay their own way. That did not dawn on me (I don’t generate options well, just ask my therapist!). I was thinking that we were treating Claudia and if you were there, we would be treating you, too. I don’t know why I thought that. It seems stupid now.
I did hope that the night would go by un-noticed. There were many other nights where we had plans for dinner that you did not know about. On those nights, the dinner plans just happened and we did not tell anyone. I hoped for the same on Friday night so that you would not feel left out. Obviously that did not happen. I am sorry. Please know that no one wanted to leave you out. It happened unintentionally.
Karlie in no way would have known to say something to you and Carlos. She did not have any “intentions.” She did not exclude you. I am sorry if I gave you the impression that Karlie wanted something in a particular way. It was not like that at all. She would never leave you and Carlos out. She would be upset to know that you or Carlos felt left out. She does a lot to include the entire family in many events. We love the family, and have no desire to leave anyone out -- particularly you, my only brother, and Carlos who is so kind.
I am glad that we will all be together tomorrow. There’s a lot of love here.
Love,
Christine
I invited Christine and Karlie to my house for dinner tomorrow night. (More on that later.) They already had a birthday party planned for Pam so we're going over there.
Marshall,
I am sorry that you all felt left out. Karlie was not the master mind behind the plan, though. I would imagine that she was probably confused to get your email.
The Friday night plan just evolved from no particular person. Yes, she had a gift certificate and yes, she wanted to treat Jeff and Claudia. Pam is a permanent fixture in our house/life. That really was all there was to it.
That said, I did put 2 and 2 together and realized that when Friday came, you might feel left out. I think things would be different if Pam were a friend and not family. The “problem” is that she is both. So then it seemed like the family was going to dinner without you and Carlos. In reality, Karlie and I wanted to do something nice for Claudia and Jeff. Pam is just always there. She is a friend and family.
I messed up by not saying something. I guess I had the money aspect (i.e., this is going to cost us a fortune) stuck in my head. In hindsight, I should have asked ya’ll to join in and everyone just pay their own way. That did not dawn on me (I don’t generate options well, just ask my therapist!). I was thinking that we were treating Claudia and if you were there, we would be treating you, too. I don’t know why I thought that. It seems stupid now.
I did hope that the night would go by un-noticed. There were many other nights where we had plans for dinner that you did not know about. On those nights, the dinner plans just happened and we did not tell anyone. I hoped for the same on Friday night so that you would not feel left out. Obviously that did not happen. I am sorry. Please know that no one wanted to leave you out. It happened unintentionally.
Karlie in no way would have known to say something to you and Carlos. She did not have any “intentions.” She did not exclude you. I am sorry if I gave you the impression that Karlie wanted something in a particular way. It was not like that at all. She would never leave you and Carlos out. She would be upset to know that you or Carlos felt left out. She does a lot to include the entire family in many events. We love the family, and have no desire to leave anyone out -- particularly you, my only brother, and Carlos who is so kind.
I am glad that we will all be together tomorrow. There’s a lot of love here.
Love,
Christine
I invited Christine and Karlie to my house for dinner tomorrow night. (More on that later.) They already had a birthday party planned for Pam so we're going over there.
Sunday, August 02, 2009
Not Commander's Palace
Claudia, my younger sister, in town from Atlanta for the week, around 3 pm Friday: "Well, we'll see you when we get back tonight."
Me: "Oh, where are you going?"
Claudia: "Commander's Palace" a really nice, expensive restaurant here in New Orleans "with Christine" my other sister "and Karlie" her girlfriend.
Me: "This is the first I'm hearing about this. How long has this been planned?"
Claudia: "About a week. I wouldn't worry about it. Well, I gotta go."
My cell phone rang 10 minutes later. It was Christine.
Me, looking at the caller ID: "Hey, Christine."
Christine after AT LEAST 5 minutes of small talk: "So I wanted to let you know that Karlie got a gift certificate to Commander's Palace from one of her clients. Jeff" Claudia's husband, also in town this week, along with their three kids "has never been to a really nice restaurant so we wanted to treat them."
Me: "Did Claudia just call you?"
Christine: "Uh, no. Anyway, I've felt guilty all week about not inviting you and Carlos."
Me: "Then why not invite us?"
Christine, avoiding the question: "Well, it's Karlie's gift certificate."
Me: "Do you realize by leaving us out that you have really hurt our feelings? If it were me, this is what I would have said right away: 'Christine, Carlos and I have a gift certificate to Commander's Palace and we would like to take Jeff and Claudia out. We would love to have you join us, and, if it's okay with you, the four of us can split any extra not covered - and give Claudia and Jeff a free night out.' I would never have thought to exclude you."
Christine: "Uh, do you and Carlos want to come with us?"
Me: "Christine, a pity invite is worse than no invite at all."
Christine: "Oh, we'll you'd have to wear and coat, and it's an expensive restaurant and ..."
Me: "I know you're trying to make the situation better, but you're just digging yourself a deeper hole. You should just let it go. I hope the four of you have fun. Seriously. In the future, however, I wish you would think about the feelings of others and how your actions affect others."
Christine: "Pam and Kurt" Karlie's sister and brother-in-law "invited themselves along so there are actually 6 of us going." That means that everyone from our generation except for Carlos and me are going to dinner.
Me: "Christine, you really should stop trying to make this situation better."
Knowing that she would repeat this conversation to Karlie, she and I laughed that Karlie "is dead inside" and "wouldn't really think any of this is important". Then we hung up on that positive note.
I can't really fault Karlie. She has a brain for business, not interpersonal relationships. (On the decision making function of the Myers-Briggs test - basically if thinking or feeling determines your decisions, she always scores very, very high toward thinking. Carlos and I usually score toward feeling.)
You can read more about the test here.
All of us, plus our parents, plus Claudia/Jeff's three kids (ages 4, 3, and 4 months) hung out at my house Saturday night. Friday night was not brought up - or alluded to - AT ALL. I was hoping at least Karlie or Christine would apologize. My guess is that since Christine follows Karlie, and Karlie probably laughed off our feelings for the event, Christine followed Karlie's lead.
This afternoon, I sent an email to Karlie:
Friday afternoon, Claudia and then later Christine mentioned to Carlos and me that the six of you (including Pam and Kurt) were going to Commander's Palace Friday night. Christine told me about your gift certificate and wanting to treat Jeff to a fancy restaurant because he had never been before. Because Carlos and I were the one couple in our generation excluded, we really felt left out. Especially when Christine told me that she "felt bad about it all week and was hoping we wouldn't find out".
I am sure that was not your intention, but I do wish you would have said something early in the week - or even Saturday evening - to Carlos and me about this. Even just to explain why you wouldn't be able to invite us. We would never had excluded you from anything like that that we would plan. And we never will.
I have said my piece - and made my peace - with the situation. I do not expect any reply from you. I just wanted you to know how I felt.
I really am now going to let it go. And I really do not expect a reply from her.
Me: "Oh, where are you going?"
Claudia: "Commander's Palace" a really nice, expensive restaurant here in New Orleans "with Christine" my other sister "and Karlie" her girlfriend.
Me: "This is the first I'm hearing about this. How long has this been planned?"
Claudia: "About a week. I wouldn't worry about it. Well, I gotta go."
My cell phone rang 10 minutes later. It was Christine.
Me, looking at the caller ID: "Hey, Christine."
Christine after AT LEAST 5 minutes of small talk: "So I wanted to let you know that Karlie got a gift certificate to Commander's Palace from one of her clients. Jeff" Claudia's husband, also in town this week, along with their three kids "has never been to a really nice restaurant so we wanted to treat them."
Me: "Did Claudia just call you?"
Christine: "Uh, no. Anyway, I've felt guilty all week about not inviting you and Carlos."
Me: "Then why not invite us?"
Christine, avoiding the question: "Well, it's Karlie's gift certificate."
Me: "Do you realize by leaving us out that you have really hurt our feelings? If it were me, this is what I would have said right away: 'Christine, Carlos and I have a gift certificate to Commander's Palace and we would like to take Jeff and Claudia out. We would love to have you join us, and, if it's okay with you, the four of us can split any extra not covered - and give Claudia and Jeff a free night out.' I would never have thought to exclude you."
Christine: "Uh, do you and Carlos want to come with us?"
Me: "Christine, a pity invite is worse than no invite at all."
Christine: "Oh, we'll you'd have to wear and coat, and it's an expensive restaurant and ..."
Me: "I know you're trying to make the situation better, but you're just digging yourself a deeper hole. You should just let it go. I hope the four of you have fun. Seriously. In the future, however, I wish you would think about the feelings of others and how your actions affect others."
Christine: "Pam and Kurt" Karlie's sister and brother-in-law "invited themselves along so there are actually 6 of us going." That means that everyone from our generation except for Carlos and me are going to dinner.
Me: "Christine, you really should stop trying to make this situation better."
Knowing that she would repeat this conversation to Karlie, she and I laughed that Karlie "is dead inside" and "wouldn't really think any of this is important". Then we hung up on that positive note.
I can't really fault Karlie. She has a brain for business, not interpersonal relationships. (On the decision making function of the Myers-Briggs test - basically if thinking or feeling determines your decisions, she always scores very, very high toward thinking. Carlos and I usually score toward feeling.)
You can read more about the test here.
All of us, plus our parents, plus Claudia/Jeff's three kids (ages 4, 3, and 4 months) hung out at my house Saturday night. Friday night was not brought up - or alluded to - AT ALL. I was hoping at least Karlie or Christine would apologize. My guess is that since Christine follows Karlie, and Karlie probably laughed off our feelings for the event, Christine followed Karlie's lead.
This afternoon, I sent an email to Karlie:
Friday afternoon, Claudia and then later Christine mentioned to Carlos and me that the six of you (including Pam and Kurt) were going to Commander's Palace Friday night. Christine told me about your gift certificate and wanting to treat Jeff to a fancy restaurant because he had never been before. Because Carlos and I were the one couple in our generation excluded, we really felt left out. Especially when Christine told me that she "felt bad about it all week and was hoping we wouldn't find out".
I am sure that was not your intention, but I do wish you would have said something early in the week - or even Saturday evening - to Carlos and me about this. Even just to explain why you wouldn't be able to invite us. We would never had excluded you from anything like that that we would plan. And we never will.
I have said my piece - and made my peace - with the situation. I do not expect any reply from you. I just wanted you to know how I felt.
I really am now going to let it go. And I really do not expect a reply from her.
Friday, July 17, 2009
Art of the Mix
Next Thursday, the Usual Suspects (Carlos, Jason, JASON, Debbie, and Brandon – minus Julie) and I are taking our annual trip to Florida.
I’m working on mixed CD’s for the trip.
I’m hoping to finish three of them: 1970’s pop, 1980’s pop, and Current Acoustic.
With heavy influence by Carlos, I’ve finished the first one.
Track Listing:
Sara Barielles – Love Song (yea, bad start. Totally not the ‘70’s, but a good song that fits with the rest)
Forever in Blue Jeans – Neil Diamond
Kentucky Woman – Neil Diamond
Song Sung Blue – Neil Diamond
Copacabana – Barry Manilow
I Write The Songs – Barry Manilow
Looks Like We Made It – Barry Manilow
Love Will Keep Us Together – The Captain and Tenille
I Can See Clearly Now – Johnny Nash
Don’t Go Breaking My Heart – Elton John & Kiki Dee
Here You Come Again – Dolly Parton
(Last Night) I Didn’t Get To Sleep At All – The 5th Dimension
9 to 5 – Dolly Parton
One Less Bell To Answer – The 5th Dimension
Up Up And Away – The 5th Dimension
Ain’t No Woman (Like The Woman I’ve Got) – The Spinners
We’re All Alone – Rita Collidge
Moonlight Feels Right – Starbuck
Don’t Cry Out Loud – Melissa Manchester
Torn Between Two Lovers – Mary MacGregor
Barbara Mandrell – Sleeping Single In A Double Bed
I’m working on the second mix now. One of the songs may be Billy Joey’s Uptown Girl. Which brings me to another Guilty Pleasure of mine – Westlife.
Here is their cover of the song, which I like better.
Though I think I’m swayed because they’re better looking (especially Mark Feehily and Kian Egan).
I’m working on mixed CD’s for the trip.
I’m hoping to finish three of them: 1970’s pop, 1980’s pop, and Current Acoustic.
With heavy influence by Carlos, I’ve finished the first one.
Track Listing:
Sara Barielles – Love Song (yea, bad start. Totally not the ‘70’s, but a good song that fits with the rest)
Forever in Blue Jeans – Neil Diamond
Kentucky Woman – Neil Diamond
Song Sung Blue – Neil Diamond
Copacabana – Barry Manilow
I Write The Songs – Barry Manilow
Looks Like We Made It – Barry Manilow
Love Will Keep Us Together – The Captain and Tenille
I Can See Clearly Now – Johnny Nash
Don’t Go Breaking My Heart – Elton John & Kiki Dee
Here You Come Again – Dolly Parton
(Last Night) I Didn’t Get To Sleep At All – The 5th Dimension
9 to 5 – Dolly Parton
One Less Bell To Answer – The 5th Dimension
Up Up And Away – The 5th Dimension
Ain’t No Woman (Like The Woman I’ve Got) – The Spinners
We’re All Alone – Rita Collidge
Moonlight Feels Right – Starbuck
Don’t Cry Out Loud – Melissa Manchester
Torn Between Two Lovers – Mary MacGregor
Barbara Mandrell – Sleeping Single In A Double Bed
I’m working on the second mix now. One of the songs may be Billy Joey’s Uptown Girl. Which brings me to another Guilty Pleasure of mine – Westlife.
Here is their cover of the song, which I like better.
Though I think I’m swayed because they’re better looking (especially Mark Feehily and Kian Egan).
Friday, July 10, 2009
Mike Kripke's Basement
Back in 2003 or so, my friend Vincent created the graphic idea DRAMA QUEEN. [Sorry. No visuals. Maybe Vin can send for future posting.]
He posted it on Cafe Press.(Vincent's Cafepress store.) And sold some items with that logo - until Dairy Queen's lawyers sent him a letter. (Seriously. I saw the letter.)
I have been working on a few Cafe Press idea of my own. My store and first idea is here.
(Google the phrase if you don't know it.)
Buy my stuff!
More ideas to come soon.
He posted it on Cafe Press.(Vincent's Cafepress store.) And sold some items with that logo - until Dairy Queen's lawyers sent him a letter. (Seriously. I saw the letter.)
I have been working on a few Cafe Press idea of my own. My store and first idea is here.
(Google the phrase if you don't know it.)
Buy my stuff!
More ideas to come soon.
Guilty Pleasure III: Panic at the Disco
I'm probably the only 42-year-old guy who is actually following this story, but I really enjoyed their first CD.
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NEW YORK (Billboard) - Panic at the Disco guitarist Ryan Ross and bassist Jon Walker are leaving the band "to embark on a musical excursion of their own," they announced Monday.
"Though the four of us have made music together in the past, we've creatively evolved in different directions which has compromised what each of us want to personally achieve," Ross and Walker wrote in a post on the band's website. "Over the years, we have remained close and honest with each other, which helped us to realize that our goals were different and that parting ways is truly what is best for each of us. We are all excited for the future, you should be too."
The post confirmed that drummer Spencer Smith, who founded the rock band with Ross in 2004, and frontman Brendon Urie will continue as Panic at the Disco. It also said that all touring and album plans for Panic will continue as previously announced.
Panic at the Disco is scheduled to open for No Doubt on August 8 in San Diego, and has U.S. dates with Blink-182 planned throughout August.
The band had been writing on tour last fall with hopes of releasing their third album sometime this year.
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Here is the band covering The Band's "The Weight":
I saw them cover that song on the Sundance Channel's show "Live from Abbey Road". Go here for another post about that TV show.
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Here is the live version of one of my favorites of theirs, "Lying Is The Most Fun A Girl Can Have Without Taking Her Clothes Off":
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And just because the video for that song is so inventive, here it is:
Sunday, July 05, 2009
Magic Beans
Carlos gently "admonishes" me every time I buy more magic beans - one of the latest being a framed movie poster from the movie Donnie Darko.
I think I'm in the clear for awhile. He told me a few days ago that he spent $53.00 on a Wimbledon beach towel, including the extra $5.00 to have it monogrammed.
I think I'm in the clear for awhile. He told me a few days ago that he spent $53.00 on a Wimbledon beach towel, including the extra $5.00 to have it monogrammed.
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