Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

20 April 2010

Organics






We received our first shipment from Eden's Organics on Saturday. We signed up to have a bin of organic fruits and vegetables delivered to our house weekly. Eden's Organics is a local Seattle company that delivers fresh, organic produce weekly or bi-weekly to the area. Eden's tries to use as much local produce as possible, but they also partner with organic farms as far away as California and Mexico. Most of the organic farms are family owned and less than 100 acres.

This week our bin had broccoli, carrots, romaine, tomatoes, garlic, pears, apples, blood oranges, cabbage raab, bananas, kiwis, and strawberries.

I had heard of cabbage raab (or cabbage rabe), but had never cooked it or eaten it. Apparently all parts of it are edible and tasty (stem, roots, flowers, leaves, and seeds). It's the sprouted tops of the cabbage plant after it has gone to seed and sprouted over the winter. Nutrient-rich is how I've seen it described. Many people (myself included, until now) don't realize that once it's flowered it's not only still edible, but also highly nutritious and tasty. I decided to make it for dinner with grilled shrimp and creamy portobello mushroom risotto.

After I marinated the shrimp and set it aside, I cleaned the raab thoroughly, dried it, and chopped it into bite sized pieces. I began making the risotto, as it takes the most time. When it was about half way done, I began sauteing some chopped onions and diced garlic in olive oil. I then dumped the raab into the skillet and turned it until it was wilted, then put the lid on to let it steam/saute for a bit. (I wanted to get the full taste of the raab, so I didn't use bacon or lard, but I probably will next time - just to kick it up one more notch.)


I put the shrimp skewers on the grill and continued with the risotto.

When the raab was tender, the shrimp cooked and the risotto finished off with melted Havarti cheese we were ready for dinner. Delish!



The raab was really good. Very similar to wild greens (mustard or collard) but not as bitter. Stacie thought the stems were a bit too fibrous for her taste, but I loved them. I might par-boil just the stems for a bit before sauteing next time to soften them.

Can't wait to see what's in this week's shipment.

KJT - Seattle (2010)

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12 April 2010

Anatomy of a Mess

So the kid likes to feed himself. Although the coordination is coming along, it's not quite there yet. And he's just discovering the joy of dangling food over the edge of the highchair tray, having the dogs get all squirrely, and then dropping it for them to fight over.

Good times!
















KJT - Seattle (2010)

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05 April 2010

Braised Pork Belly





Took Sennet to his first Farmer's Market this past weekend. There are only a couple that are open year round. We went to the one in the University District, just to see what they had this early in the season.

Ended up picking up some fresh bread, fresh organic greens, farm fresh organic eggs, some herbed goat cheese, and the true find: a nice, thick pork belly.

Pork belly is the cut of meat that bacon comes from. The belly is sold in a block, before being cut, cured, or dried & aged for bacon. Fatty & beautiful.

The pork belly we bought came from
Wooly Pigs, a company that pasture-raises Mangalitsa pigs very near Seattle. Mangalitsa are an eastern European breed of pig known particularly for it's good lard. They are directly descended from wild boars. The owner of the company imported a heard of the Mangalitsa, and uses the Austrian techniques for raising and finishing the pigs. They are the only breeder of Mangalitsa in North or South America, and they are a member of the Mangalitsa Pig Breeder's Association of Austria. Wooly Pigs' Mangalitsa have been served in such restaurants as The French Laundry, The Herbfarm, and Michael Mina and The Four Seasons of San Francisco.

I learned all of this over the weekend. But what I really learned was that the Mangalitsa tastes great!

I rubbed some fresh garlic and spices & herbs onto the belly and let it sit in the fridge for a few hours. I then braised it in the oven with some onions & red potatoes for several hours. When it was almost finished I braised the wild greens on the stovetop. Dinner was excellent - the pork belly savory with a lot of beautiful, clean, white fat. Almost had a foie gras flavor & texture. With a couple glasses of wine, it was wonderful.



Praise the Lard!


P.S. Sennet was already asleep when we ate, so didn't get to partake. But he does seem to be an adventurous eater, at least for now (we hear this will change). Over the last few days he's had tilapia, chicken, mac & cheese, scrambled egg, okra, sweet potato, broccoli, kidney beans, avocado, beets, peas, green beans, carrots, cauliflower, apples, peaches, bananas, strawberries, oatmeal w/ blueberries & Greek yogurt, cottage cheese w/ raspberries, and Cheerios. Right now we are trying to make almost all of his food - no little jars. Mostly steaming (if necessary) and then blending and saving in the freezer. Other things we just cut into bite size pieces and he chows them down.

KJT - Seattle (2010)

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03 March 2009

Mix & Match, or Separate but Equal?

"Part of the secret of success in life is to eat what you like 

and let the food fight it out inside."
- Mark Twain, American humorist/writer (1835-1910)



I was having lunch the other day at a little Mediterranean cafe on Capitol Hill (falafel, baba ghanoush, hummous & dolmathes). I observed a young woman with her lunch across the restaurant. It looked like she had ordered a gyro sandwich and fries. She ate all the fries on her plate before even unwrapping the gyro. This struck me as profoundly odd. I've never understood people that eat one item at a time on their plates. I usually go around the plate sampling everything, trying to leave a little bit of what I like best as the last bite. I have NEVER eaten just one item at a time for any meal in my life (unless, of course, the meal was just one item - like Phad Thai or something). What makes one do such a thing?

I'm not saying it's a bad thing, or wrong. I just don't understand it. Perhaps I'm the odd one.

How do you eat? A bit of one thing after another until the plate is empty, or just one single item until it is finished, then moving on to the next?

And why? That's the million dollar question. Why do you eat the way you do?

No judgements here, just curiosity...

ADDENDUM:
Got a few comments already...
Red, your tale of bread barriers reminded me of this 
fantastic illustration from the hilarious kid's book, 
"What Are You So Grumpy About?" by Tom Lichtenheld. Genius!
(Sennet will be introduced to many of this man's great books...)



And CAE, I think we've discussed that before. 
A huge, 50lbs bag of Purnia "People Chow" was also mentioned 
at the time, if I remember correctly... (which, 

KJT - Seattle (2009)

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22 January 2009

Bacon Nirvana!

"Mmm ... bacon"
- Homer Simpson, Nuclear Safety Inspector, bacon lover


I wasn't sure it could get any better than the
BACON ROLL, 

but this may be the top of the mountain!

Granted, I haven't tried it yet. But I will... oh, yes... I will!!

Behold, the goodness that is, the BACON EXPLOSION:



Step 1: create the bacon weave; Step 2: season



Step 3: add sausage layer; Step 4: add second, cooked bacon layer w/ BBQ sauce



Step 5: roll sausage tightly; Step 6: roll bacon weave & season, place on grill



Step 7: grill till center is 165° (1 hour/inch thickness); Step 8: slather BBQ sauce



Step 9: enter heaven.

This unbelievable goodness comes from the geniuses at
BBQ Addicts, 
I'm going to lobby Obama to give them a medal.
(And MUCH thanks to my friend & bacon comrade, BF, for the head's up...)

KJT - Seattle (2009)

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17 January 2009

Guinness in the Caribbean

“I haven’t been everywhere, but it’s on my list.”
– Susan Sontag, American author, filmmaker, philosopher (1933-2004)





I was in a bar. Nursing a cocktail. Not unusual in and of itself. However, the old real estate adage rang true: location, location, location.

The bar was a too plastic and steel 'fun zone' near the beach in Freeport, the Bahamas. Certainly not my usual watering hole. It was about 1:30 in the afternoon. Certainly not my usual hour of imbibing. I was drinking a rum and coke. Certainly (certainly) not my usual cocktail.

As a general rule, I like just about everything that is brewed, vinted, or distilled. Sambuca? Love it. Pernod? Absinth? I have a bottle of each at home. Fernet? Definitely. And it goes without saying that your gins, vodkas, tequilas, whiskeys (particularly Irish whiskeys), beers in all their various forms, and wine, port, sherry, and cognac are close friends of mine. And then there's rum. Crazy ol' rum. For some reason rum falls to the very bottom rung on the ladder of libation for me. I think it's because it's such a sweet liquor. I'm generally a fan of savory over sweet. Don't put sugar in my espresso (or milk for that matter), and I'll pass up the dessert for the appetizer just about every time. (Unless the dessert is a cheese plate.)

So back to our story. I'm drinking rum. Strange. It's because although it's my last choice of alcohol, that still doesn't mean that I don't like it. I just happen to like, well, just about everything else a little (or a lot) more. But one thing I do love to do, is drink the local drink (and eat the local food) of the particular place that I'm traveling through. So in the islands - it was all about the rum. Good enough for me. And as an aside - I love Mojitos! Give me mint with anything and I'm happy.

Again, I digress...

I was in a bar. Drinking rum. In the Bahamas. Stacie and I had taken a cruise - a first for both of us. Probably something we won't ever do again. It was nice enough, but it was about the exact opposite in every way of how I prefer to travel. I enjoy having a very loose itinerary, and playing most everything by ear. Find a place to stay when you get to where you feel like staying. Stay as long or as short a time as feels right. Move on, or not, at your whim. A cruise is all about structure, schedules, and deadlines. It was relaxing at times, and I enjoyed staring out to sea in the night with the moon out above the dark water - hypnotized. But the schedules, man, they're soul-crushing on a cruise. And if you miss your deadline, it's not like you can catch the next train or bus - your boat is gone jack.

Stacie was getting her hair braided. We both knew it was a rip-off, but it was something she wanted to try. At that time she had long, luxurious red hair that reached almost to her ass. That was a lot of braids. This took an inordinate amount of time. So there I was in a bar in Freeport in the Bahamas drinking rum in the middle of the afternoon by myself. A minor annoyance was that there was not a bar nearby where Stacie was getting her hair braided. I had to walk through a couple different neighborhoods, across a long, empty, souless, weedy parking lot, and then through another neighborhood to get to the nearest bar. But I like to persevere...

So I would have a drink, and then make the long walk to check on the progress. Progress was slow. (Progress was glacial). So I made many trips back and forth, the long walk this way and the long walk that way.

The first time I had crossed the parking lot I had noticed three guys sitting under one of the few random trees in the acres of baking pavement. It so happened that I had to walk directly past them to get to and from the bar. The first time I passed we all gave each other the ubiquitous 'head nod' of acknowledgment. They appeared to be locals, and if I had to guess were roughly my age or a bit younger.

My second pass, one of the three asked the now familiar question that I'm faced with most places I travel. "Smoke?" he inquired. Meaning pot. I must look sketchy. Where ever I travel, I'm always asked in a quiet, under-the-breath way if I'm in need of anything to smoke, snort, or shoot. I realize I'm far from the only person these guys are trying to sell to... but man, it's a constant thing.

"Smoke?"

I just shook my head and kept walking. I used to partake in various and sundry forms of, how shall we say it, mind and spirit altering substances from time to time. But that was back in high school and college. My main bad habits these days were good old alcohol, and perhaps a preponderance of caffeine. So I kept walking.

"Smoke? Blow?"

This was the next time past. Again I just shook my head. I entertained the thought that if these guys were sellers of much quantity of these drugs, then they quite possibly carried some kind of protection. The parking lot was vast. It could have been used for a Super Walmart. You could hardly see the other side and it took me all of fifteen minutes to cross it. And it was truly deserted. If they decided they wanted to see how much money I was carrying, there wouldn't be much I would be able to do about it. Gave one pause.

"Smoke? Blow? Pills?"

This was the third time past and when they saw me approaching they smiled a bit. Maybe more like a smirk. It was like a formality. They knew I would probably refuse, but they were wired to ask everyone that walked past, no matter what. So now it was a bit humorous, to all of us. I smiled and shook my head again,
"No thanks..."

"Smoke? Blow? Pills? Cid?"


They had broken out into big grins upon my approach. As did I, knowing what was going to be asked. I laughed.
"No thanks, man, I don't do that stuff anymore." They shrugged and smiled.

"Smoke? Blow? Acid?"

Stacie was just over half way through her braiding session, and I had made the walk to and from the bar now half a dozen times. At one end was a drink, at the other was a check on the hair progression. And in between was a goofy, funny ritual between myself and three Bahamian drug dealers. This time I stopped and laughed. Again, I said,
"I don't really do that shit anymore, but I'll tell you what... how about I buy some beer and come back and we knock a few back?" Their eyes lit up and they laughed. They said that would be great. It was hot out, and they had been out there for an hour and a half at least, with just the scrubby shade of one lone palm tree. I asked them what kind of beer they liked and the one who always spoke to me immediately blurted, "Guinness!" I laughed and agreed that this too was my favorite beer. Might not normally be my first choice in the hot tropical climes - but I'll drink that dark, rich goodness anywhere, anytime.

I walked back into the town and found a convenience store and bought a six-pack of Guinness in bottles. I returned to the parking lot and sat down on the ground with my new-found comrades. We cracked open the beers, clicked the necks together, and toasted each others health. I asked the main guy what his name was, and he said,
"Kevan" pronouncing it with a cool island flair. I almost choked on my beer and laughed. He asked why I laughed, and I told him that my name was Kevin too. He raised his bottle again toasting, and said, "Brothers!"

We drank the beers and talked for about half an hour. I went and checked on Stacie and she said she still had about another hour. I went back to the parking lot and we shared the last beer. Kevan asked me if I wanted to smoke as he pulled a joint out.
"Free" he smiled. So we sat under a palm tree in the Bahamas and smoked up, talking of politics, of travel, of books, and of beer. It turned out Kevan was quite intelligent, but I never felt the right place to ask him about his occupation. After a bit he asked if I was getting hungry? Duh? So he told me of a great little place that was close, cheap, and some of the best food on the island. Sounded great to me.

He led us across the parking lot and down a couple alleys and into another deserted parking lot. Pot paranoia made me think just for a moment,
"Is this where they take my money at knifepoint?" He stopped at a small, wooden shack. It had a pass-through window in the front and one door in the back. It was only about four feet square and maybe eight feel tall. He explained that the guy who ran the shack dived every day and caught the fish and brought them here alive. His wife made fresh bread every morning. He pointed to a large bucket of water on the floor of the shack. Swimming around in it where brightly colored fish, a little bigger than the size of my palm. Kevan held up two fingers and the guy grabbed two fish out of the bucket. He made a couple slices on each side with a sharp knife, and rubbed a dry spice mix into the cuts - then dropped the fish into the hot oil. While they were cooking he cut huge slices of the fresh bread and scooped a big piece of butter onto each. The fish were done shortly and put on the plates next to the bread. I offered and paid and we sat down under some trees. The skin of the fish peeled back revealing tender, white, succulent meat underneath. The moist hotness and flavor of the spice rub was unreal. I wolfed it down, along with the ambrosia-like bread. I thanked Kevan profusely for this wonderful, unexpected bounty. I knew I had to have Stacie try this fantastic meal.

I walked back to where she was just finishing up her braiding and told her of my adventures. She rolled her eyes and laughed, but was intrigued with the fish. We went back to the shack and we each had another plate of fish and bread. On her first bite her eyes opened wide and she smiled.
"This is the best fish I've had since I left Texas over 10 years ago," she gushed. We all laughed. After the meal, and a couple more beers with Kevan we had to head back to the ship (deadlines).


We had some great meals on the cruise, but the fish at that little shack in the corner of a deserted parking lot on the wrong side of Freeport with a couple of drug dealers was by far the best food of the whole trip.



KJT - Freeport, The Bahamas (1999)
(Top picture is myself and Kevan, taken by Stacie;
bottom pic I'm drinking rum from a 'rum pipe' and smoking a Cuban cigar -
and Stacie is showing off her braids)

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12 December 2008

The Rapture

"Whenever I'm at a brunch buffet and they have that big metal tray filled with the 4000 pieces of bacon, I always think, 'If I was here by myself...I would eat only bacon. I would steal this tray, 

go lay down, and eat bacon all day.'"
- Jim Gaffigan, American comedian, bacon-lover (1966 — )


I think I've just died and gone to bacony-bacon heaven.

Behold, the beauty of the BACON-CHEESE ROLL.
Two great tastes, that taste great together!



I think my arteries are hardening just looking at the pictures...
Imagine that thing smothered in SAUSAGE GRAVY!!
That would surely produce the infamous Fat Roll!
The full, glorious story can be found here at:
FoodProof.

YUM!!

KJT - Seattle (2008)

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07 December 2008

BOOM - A Long Walk...

"Edamame, 'The Wonder Veggie' is a complete protein containing all nine essential Amino Acids. Edamame is the only vegetable that offers a complete protein profile equal to both meat and eggs in its protein content. Edamame is rich in calcium, iron, zinc, and many of the B vitamins. Edamame is also the richest dietary source of isoflavones, which act as Phytoestrogens that may help protect against cancer, osteoporosis and menopause."

- from the web


Attended two (count 'em, two) movies today. Went to the 1:00pm showing of "Milk" at the Egyptian with Stacie. Amazing film. Great acting, great writing, great movie. Go see it. Gay rights now!

Later in the evening, made plans to meet my German friend GB for the 8:00pm showing of "Quantum of Solace," the new James Bond flick. I had planned on taking the bus, but as soon as I stepped out of my door I saw the #2 glide past and sail down Union. Somewhat annoyed I began walking down the hill, thinking I'd either hail the first cab, or catch the next bus that passed. Well, that wasn't to be and after walking for 45 minutes I turned the corner on Pike and Broadway and caught the #49 down to the Pacific Place Mall. We met at Gordon Biersch Brewery, next to the theater, to toss back a couple before the movie. I'm not a fan of Gordon Biersch beers - they're all too sweet and they don't taste real to me. Unfinished, or ultra-sweetened, or something. Blech. I had to have a Jameson rocks to kill the taste of the beer.

The movie was great (although not as good as 'Casino Royale') and we learned the hard and fast truth about Daniel Craig's James Bond: You Don't Fuck With Bond. He'll kill yah without thinking about it twice. Multi-national criminal master-minds be warned.

After the movie I decided I needed to wash the sweet/nasty taste of the lingering Gordon Biersch blech out of my mouth, and so decided to walk up the hill from downtown to the Satellite Lounge on Capitol Hill. Drank a nice, cheap Pabst to wash the yetch away and then went back outside. Across the street was a relatively new Asian/Thai restaurant/bar called "Boom Noodle." A sign out front said "Happy Hour: 4-7 and 10-Close." Since it was comfortably in between "10" and "Close" I decided to stop in. I bellied up to the bar and perused the Happy Hour menu. I ordered a Sapporo Sake Bomber (a tall glass of Sapporo beer with a sake shooter to dunk into it) and pork gyoza. I then noticed an appetizer that the fellow next to me was eating. I inquired about it, and was informed that it was an edamame puree (which they called a hummus) with taro root chips and marinated cucumbers and Japanese eggplant. This sounded absolutely heavenly to me and I immediately ordered one, along with some hot sake. I was astounded with the complex, yet wholesome flavors. The edamame hummus was like nothing I'd ever tried before, and the fried taro root chips were the perfect accompaniment. I commented on how much I loved the marinated Japanese eggplant, and when I ordered my second helping, the beautiful barkeep made sure I got extra (I think she was fishing for a bigger tip). It was a truly divine appetizer - and is now one of my top favorites in the whole city. I can't wait to go back.

Once settled with the tab, I made my way back up the hill toward home, with the thought of catching the bus at 12th for the journey back up to 32nd. At the bus stop I had to make a brief acquaintance with the bushes to relieve some of the sake. As I turned back around the #2 glided by once again. I couldn't believe it. Cursing I walked the rest of the way up the hill to 19th - once I was at 19th I was determined to walk the rest of the way home because a) I could see our house from the top of this hill, and b) I just had to walk downhill to 28th and then up a few blocks to 32nd and I was home - an easy half hour.

Just as I made it home, the wind picked up and a sputter of rain began. Visions of edamame hummus will lull me to sleep as the rain whips the windows.
KJT - Seattle (2008)

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17 November 2008

Lamb Souvlaki

"Show me another pleasure like dinner 

which comes every day and lasts an hour." 
- Charles Maurice de Talleyrand, French diplomat (1754-1838)


This evening's repast: Lamb Souvlaki, Greek salad, fresh made tzatziki, fresh made tyrokavteri, Trader Joe's hummus, Retsina wine.

I'd been marinating the lamb cubes since yesterday afternoon: olive oil, diced red onion, crushed garlic, fresh rosemary & thyme, a bay leaf, lemon juice, lemon zest, sea salt, ground pepper. Skewered them and roasted them on the grill so that they had a bit of char on the outside but were still quite rare inside.

Bought some Greek yogurt and mixed it together with some lemon juice, crushed garlic, English cucumber, a bit of dill, pinch of salt to fold together for the tzatziki.

To make the tyrokavteri I put some roasted red peppers into the food processor along with fresh Feta cheese, olive oil, lemon juice, one jalapeno, and pureed until smooth & creamy. (I just realized I hadn't taken a picture of... which is fine, because it somewhat resembles pink hummus.)

The Trader Joe's hummus is so good, I decided not to concoct that particular dip tonight. They didn't let us down - a great hummus (for store-bought).

A fresh made Greek salad (a bit of Romaine, chopped green pepper, red pepper, red onion, tomatoes, cucumbers, and Kalamata olives, Feta, sea salt & ground pepper) and sesame pita rounded out the meal. 

Topped it off with a few glasses of Retsina - a special, resinated Greek wine that can only be made in certain areas of Greece, to the established recipe which goes back to the traditions of 5000 years ago. They used to store this wine in vessels sealed with pine resin. The wine picked up a bit of the distinctive flavor of the resin and voila, Retsina. A unique and wonderful taste addition to a great dinner. Takes me back to Ios... the only thing missing was dolmathes. Next time.
KJT - Seattle (2008)

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16 November 2008

Shrimp Scampi

"After a good dinner one can forgive anybody,
even one's own relations."
- Oscar Wilde, Irish poet, author, playwright, critic (1854-1900)


A good dinner: Angel hair pasta with caramelized onions & Chanterelle mushroom tomato sauce. Shrimp Scampi, fresh bread, fried eggplant, vino.

Began by caramelizing a whole onion for over an hour. Then dropped in the Chanterelles. Sauteéd for bit longer, then added crushed tomatoes, some tomato paste, fresh rosemary, fresh thyme, fresh basil, sugar, ground sea salt, ground black peppercorns, a bit of the wine. Simmered.

Meanwhile I had shrimp marinating in crushed garlic, finely diced red onion, olive oil, fresh rosemary, fresh thyme, salt, pepper, a pinch of cayenne. Before cooking I added a dollop of real butter, a splash of dry vermouth, and a squeeze of lemon juice along with a bit of the zest.

Sliced the eggplant lengthwise into strips, salted, let sit in colander for an hour, rinsed, dried. Eggwash and breaded and fried in vegetable oil, sprinkled with Asiago. Served with some of the tomato sauce for dipping.

Quick-cooked the shrimp under the broiler.

Topped off with red wine and a loaf of fresh bread I bought at the bakery at the bottom of the hill on Madison (along with olive oil & balsamic vinegar). Stacie had to forgo the wine, for obvious reasons.

Delish.
KJT - Seattle (2008)

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08 October 2008

Tejas Bound

"Out in the west Texas town of El Paso,
I fell in love with a Mexican girl..."
-Marty Robbins, "El Paso" (1959)


Well, Stacie isn't Mexican, she's a mix of Irish, French, and American Indian, and I didn't meet her in a west Texas town, I met her in a gay bar in Seattle... but I love, love, love that Marty Robbins song and it's about Texas and that's where Stacie is from... so... anyway, that's where we're heading. To hang with my in-laws for a few days, gorge on some Tex-Mex, some chili, some BBQ, drink some Shiner Bock, have some Blue Bell Creameries ice cream, and then creep up and stay with my sister for a couple days before heading back home. 
A mini-vacation. 
(And although I say 'meh' to the last couple decades of ZZ Top's music, their 70's stuff rocked. So there.)
KJT - Tejas (2008)

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05 October 2008

Lights Out


Yesterday afternoon the wind storm we were having knocked out the power to our neighborhood, and quite a bit of Seattle. I had planned on making a big, complicated dinner - but that had to be shelved. I ran up to Trader Joe's (who luckily still had the lights on) and picked up things for a simple, no-cook dinner. We had loaves of sourdough and olive bread with olive oil for dipping, Honeycrisp apples (the best, by far), almonds, cashews, prosciutto, Iberico hard Spanish cheese, double-cream Brie, Greek olives, artichoke/parmesan dip, and I picked up a bottle of inexpensive Amarone. The indoor pic-nic by candlelight was great. We both decided that we would have liked to have had some music on though. Later, the lights came back on while we were in the middle of a candlelit game of Scrabble...
KJT - Seattle (2008)

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28 September 2008

Vegas Sucks:
Observations from Interbike

"Such a muddy line
Between the things you want,
and the things you have to do..."
- Sheryl Crow "Leaving Las Vegas" (1994)



1. Vegas Sucks.
I used to love Las Vegas. From the time I was 21 through about 27 or 28 years old. Now, not so much. I used to think Vegas was the epic party place (and it was/is) - 24 hours of debauchery: blackjack, roulette, craps, drinking all night, drinking all day, strip clubs, rock shows, no sleep, over-indulgence, etc. Now while I had a blast doing that, and I don't regret it, as I'm nearing 40, I find that it appeals to me less and less. Especially now that I've been to Las Vegas probably 11 or 12 times in the last decade and a half, five of those times just with Raleigh for Interbike. I can safely say I'm over it. The last four times I've visited the city I haven't gambled a penny, and I didn't have one hangover this entire trip - and there were plenty of opportunities. Walking through the casino on the way to the convention center every day, seeing the same sad, vacant people plugging money into the slot machines over and over left me with a depressed feeling. Because I live in Seattle I've gotten to where I take it for granted that there is no smoking inside. The smell and the smoke in the casinos and bars sucked. And don't get me started about the heat. 100 degrees at the end of September with no humidity - that sucks. You wince when you step outside, like you've been hit in the face with a hot cast-iron skillet. You have to use the air conditioner all the time, and that sucks too. 
Fake plastic city for fake plastic people.

2. Alaska Airlines Sucks.
They used to be a great airline, easily one of the best. I don't think I've flown on an Alaska Airlines flight in the last 5 years that has left on time - including both flights this jaunt. WTF?

3. Flying Sucks.
I don't like any of the other airlines either, and I have a special hatred for Southwest and their goofy, cattle-call boarding. Ridiculous. Flying gets you where you are going fast, but that is THE ONLY redeeming feature. I wish we had bullet trains in America. Please vote for that, California! (link)

4. Upper respiratory/Sinus Infections Suck.
Vegas hates me back. Not sure what it was, but from day one my sinuses were killing me, my nose was running, my throat felt like I had gargled broken glass, and I generally felt like shit all week. Friday night, the last night there, was really the only night I felt half-way decent. Was able to stay up till all hours and witness some extreme stupidity.

5. The Interbike Tradeshow went great for Raleigh. Our bikes rocked, our catalogs rocked, our graphics rocked, and everyone seemed pretty jazzed on all our stuff. The Raleigh Rainier Cross bike, with my graphics, really seemed to draw a lot of attention, even landing on the VeloNews website. (link)

6. I went to the CrossVegas Cyclo-cross race on Wednesday night, and that was a blast. Jeremy Trebon won, and Lance Armstrong raced. This was the second time I got to see him race live. (I was on the Champs-Élysées in Paris in 2000 when he won his second Tour de France.)

7. After the show wrapped up on Friday, our V.P. took about 20 of us out for a celebratory dinner at a restaurant called Rum Jungle in Mandalay Bay. The food was amazing - a full-on meat-o-rama. Unlimited skewers of spit-roasted meat carved right at the table. Marinated beef, bacon-wrapped chicken, chorizo sausage, habanero/mango-glazed turkey breast, roasted lamb chops, grilled jumbo prawns, bacon-wrapped scallops, and broiled salmon. The meal also came with a killer chop salad with a creamy mint-cilantro dressing, and Cuban rice, black beans and fried plantains. Epic feast.

8. More than ready to get back to my comfortable routine with Stacie and the dogs (just got back from a long walk with all of them).

9. After an entire week, I can't wait to get back on a bicycle.

10. I LOVE 64 degrees! Thank you, Seattle!
KJT - Las Vegas (2008) 
Lance photo: Kurt Jambretz/Action Images; Raleigh Rainier bike photos: Matt Pacocha.

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10 September 2008

Surprise, surprise, surprise...

"The moments of happiness we enjoy take us by surprise. 
It is not that we seize them, but that they seize us."
- Ashley Montagu, British-American humanist (1905-1999)



So my wickedly clever and wonderfully devious wife leads me to believe we are throwing a surprise party for a friend of ours. It's going to be at our house, in our backyard, and we are having a huge New Orleans buffet feast: red beans & rice, andouille sausage gumbo, fried catfish, shrimp/bacon/cheese grits, seafood enchiladas, macaroni & cheese, strawberry cake, peach cobbler, and we hired a bartender to work the party too.

I'm up for it, sounds fun, etc. Then she tells me that I have to go to the airport and pick up our friend's brother. I grumble at this, whine a bit, but end up going out to the airport. I'm slowly cruising past the arrivals and I see this guy pointing at me and smiling. As he starts running towards me I realize it's an old friend from my Colorado days, who has lived in Tennessee since the early 90's. We still communicate fairly often, but I've only seen him once or twice in almost 15 years. My first thought is, "Wow, he must be out here for business - how random that I see him at the airport." Then he opens the door, throws his bag in the back, and climbs in. "Surprised to see me?" he laughs. I just stutter. "You'd better call your wife," he says. I just mumble, "What, uh, what?" I'm completely confused at this point. He laughs again, "Just call your wife."

Turns out the 'surprise party' is for me, for my 40th birthday. This is quite a surprise, since my birthday is at the end of December. Told you she was devious, and the weather out here in Seattle is much more conducive to parties in September than in December. We had 40 or so of our best friends, including my mother and a few old ones I hadn't seen in ages. Great food (my wife is an amazing cook), beautiful weather (upper 70's), great bartender, lots of mojitos, way too many shots of Jameson and Bushmills (not one for religious discrimination am I), numerous beers, the dogs and cat, the sweet sounds of Dr. John, Rebirth Brass Band, Big Sam, Professor Longhair, and the Dirty Dozen Brass Band. We were all in our cups late into the night (early morning actually).

It was a blast. Wish my sister could have made it too, but she's on secret work detail for the government (very hush, hush!). She called and laughingly wished me an 'early' happy birthday. Good times...
KJT - Seattle (2008) Kaiser guarding the food, pre-dinner drinks as the sun sets...

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