I’m working on a project so am taking this week off. A new post may appear earlier than usual next week as I won’t be posting on Saturday 5/03.
I’m working on a project so am taking this week off. A new post may appear earlier than usual next week as I won’t be posting on Saturday 5/03.
Every year at Easter, it’s time to see The Ten Commandments on ABC. It runs 217 minutes (three hours, thirty-seven minutes), but on television the running time is 4.75 with commercials. This allows plenty of time for sinful snacking and subsequent trips to the restroom.
I’m not one to snack, and normally Saturdays are pizza/taco/Chinese take-out nights anyway, so I tend to associate Charlton Heston with fast food. Funny thing, since food in this movie looks very Paleo and everybody is skinny. No matter, since I’ll brew a hot pot of tea to go with it (nothing like antioxidants to go with the trans fats) and probably top off the meal with some sherbet or ice cream, to be consumed while the Hebrew slaves raid the temple granaries.
There is something about epic cinema events on regular television that improve upon the whole viewing experience. First of all, they are better than most of the current season offerings, proving once again that age and experience trumps 21st century innovation. As far as I know, the technique used to part the Red Sea in Commandments is still used on the Universal Studios tour in Hollywood. When I’m 75 or so, if blogs are still relevant, I’ll come back here and let you know what 2014 programs withstood the years. And I’ll bet Commandments will still run on ABC every Easter.
I found a great top; it was so great, I bought two of its friends. When people rave about your choice of clothes, any woman will scramble for more, and I sure did.
The day after last Christmas, the drive into the office was so smooth and free of traffic that I had the chance to stop at a store on the way in and take advantage of early post-holiday sales. A graphic top practically wrapped its sleeve around me for attention from a rack of picked-over clothing left pining for the joys of being under a decorated, dead spruce. I had always wondered if I would look good in such a top, and this one seemed a good choice. I bought it and finally got a chance to wear it after some (but not all) of the stormy winter weather had let up and we were all in a better mood to bring out our fashion best. The compliments started coming right away, so the next time I was in the same store and spotted a different version of the top, I bought it, too. Then another showed up online.
Yours truly now has three graphic tops. They wear wonderfully, but the washing directions are a bit unlike what I’m used to. I’m used to stuff you just throw in the washer and dryer, but this one has a clear tag reading, “Machine wash cold, inside out and separately, tumble dry low, gentle cycle.” I guess it’s the crystals glued on the fabric. I never threw any kind of embellishment in the washer, so to avoid disappointment, I’ve only worn the top twice (and only after I’ve showered and have no plans to eat spaghetti). This is where the high price of fashion comes into one’s life, so eventually I’ll have to take the plunge and find out if my new go-to top will shrink, fade or lose its sparkle. I’m thinking I’ll throw all three in at once with a little gentle detergent and a lot of prayer.
An Open Letter to Amy’s Baking Company:
Back on June 9, 2013, I praised your pastries and clean restaurant in this blog, and made a humble effort to put a positive spin on your misfortune. The infamous episode of “Kitchen Nightmares” in which you and your husband became well-known just ran again on Fox, and I still feel that, though no human being is perfect, you did not get a square deal. I know there will be a follow-up episode on April 11, but until then it may be time to cool down and look at things from another viewpoint. I may have a quick tip or two along the way, if I may be so bold.
It’s tough to live in a world where folks are itching to put you down. Learning to smile on the outside, think about what doofusses some folks can be on the inside and keeping from telling them what they can do with their opinions is stressful. Victims of bullying need more love than they often get, but believe me, the bullies do get what they deserve, even if you don’t witness it happening. Just smile at them and God will love you for it.
Remember that an oven can be set at one temperature and still under- or over-cook food if it really isn’t calibrated right. Your pizza dough may need more time if it absorbs more juices from the toppings to prevent it crisping up. Maybe you can try a personal size pizza or rearrange the toppings to see if it works better. I have heard that chefs on their downtime practice refining their dishes so they work better. I’m just saying.
There is always a hankering for good pastries, and judging from your display case you have a talent for various dessert goodies. However, when a human has two hands to cook with, having a full menu with regular food can be a challenge (heck, a full crew of cooks would be busy, let alone one). I could tell that you want your talent to shine in every dish, but you can only give a hundred percent attention to one or two meals at a time. It’s hard to put a full dinner on the table, and if things slow you down, even the best dessert has no chance to shine.
Have you considered showcasing the pastries while you look over the menu and possibly determine which items can be deleted? If you trim down the menu it doesn’t mean you are less talented, but that your meal experience will highlight selected dishes designed to complement the dessert. Wouldn’t you rather concentrate on ten meals you know will be spot-on, rather than rushing around to make the other 20 try to work on your hectic schedule?
The next time somebody tells you they don’t like the food, don’t substitute the word “food” for the word “you.” If you have ever had a bad apple, you don’t go to the tree and kick it for making a bad apple; you just throw it out and get another one. It’s not you they are picking on. You have a hand in getting the food to where it should be, but it doesn’t always work. If you spill ketchup on the floor, you get a map; if food hasn’t come out right, fix it. It’s all okay. Food, good or bad, is poop tomorrow, and the slings and arrows today should be forgotten tomorrow. Every day is a chance to reflect, repair and start over. You can do it. I hope to see it happen for you.
 | Eden on Getting the Message |
| Eden on The Unasked Questions |
| Eden on And Her Shoes Were #9 |
| Eden on The Poison Field |
| Eden on Final Tally |
Susan's Scribblings the Blog 