Wonderful English from Around the World:
(Courtesy of Colin Morris at http://www.colinmorris.net/ )
In a Bangkok temple: IT IS FORBIDDEN TO ENTER A WOMAN, EVEN A FOREIGNER, IF DRESSED AS A MAN.
Cocktail lounge, Norway: LADIES ARE REQUESTED NOT TO HAVE CHILDREN IN THE BAR.
Doctor’s office, Rome: SPECIALIST IN WOMEN AND OTHER DISEASES.
Dry cleaners, Bangkok: DROP YOUR TROUSERS HERE FOR THE BEST RESULTS.
In a Nairobi restaurant: CUSTOMERS WHO FIND OUR WAITRESSES RUDE OUGHT TO SEE THE MANAGER.
On the main road to Mombasa, leaving Nairobi: TAKE NOTICE: WHEN THIS SIGN IS UNDER WATER, THIS ROAD IS IMPASSABLE.
On a poster at Kencom: ARE YOU AN ADULT THAT CANNOT READ? IF SO WE CAN HELP.
In a City restaurant: OPEN SEVEN DAYS A WEEK AND WEEKENDS.
In a cemetery: PERSONS ARE PROHIBITED FROM PICKING FLOWERS FROM ANY BUT THEIR OWN GRAVES.
Tokyo hotel’s rules and regulations: GUESTS ARE REQUESTED NOT TO SMOKE OR DO OTHER DISGUSTING BEHAVIOURS IN BED.
On the menu of a Swiss restaurant: OUR WINES LEAVE YOU NOTHING TO HOPE FOR.
In a Tokyo bar: SPECIAL COCKTAILS FOR THE LADIES WITH NUTS.
Hotel, Yugoslavia: THE FLATTENING OF UNDERWEAR WITH PLEASURE IS THE JOB OF THE CHAMBERMAID.
Hotel, Japan: YOU ARE INVITED TO TAKE ADVANTAGE OF THE CHAMBERMAID.
In the lobby of a Moscow hotel across from a Russian Orthodox monastery: YOU ARE WELCOME TO VISIT THE CEMETERY WHERE FAMOUS RUSSIAN AND SOVIET COMPOSERS, ARTISTS AND WRITERS ARE BURIED DAILY EXCEPT THURSDAY
A sign posted in Germany’s Black Forest: IT IS STRICTLY FORBIDDEN ON OUR BLACK FOREST CAMPING SITE THAT PEOPLE OF DIFFERENT SEX, FOR INSTANCE, MEN AND WOMEN, LIVE TOGETHER IN ONE TENT UNLESS THEY ARE MARRIED WITH EACH OTHER FOR THIS PURPOSE.
Hotel, Zurich: BECAUSE OF THE IMPROPRIETY OF ENTERTAINING GUESTS OF THE OPPOSITE SEX IN THE BEDROOM, IT IS SUGGESTED THAT THE LOBBY BE USED FOR THIS PURPOSE.
Advertisement for donkey rides, Thailand: WOULD YOU LIKE TO RIDE ON YOUR OWN ASS?
Airline ticket office, Copenhagen: WE TAKE YOUR BAGS AND SEND THEM IN ALL DIRECTIONS.
A laundry in Rome: LADIES, LEAVE YOUR CLOTHES HERE AND SPEND THE AFTERNOON HAVING A GOOD TIME.
Wednesday, October 28, 2009
Tuesday, August 18, 2009
Nothin' Says Summer Like Cole Slaw
You pick the type of picnic or BBQ and you will probably have cole slaw available as a side dish. This is one of those simple concoctions that can either be excellent or go horribly awry quickly. It has a very small margin for error.
A recent experiment with the head of cabbage received from our CSA (Community Supported Agriculture) delivery led to a recipe to make cole slaw cool, summery and tasty all at the same time. At first glance it seems as like there are a ton of ingredients (that may be), but all you do is dump and mix...quick and simple.
Here's what it involved:
1 1/2 pounds of grated cabbage
1 small head of red cabbage
3 tablespoons of rice vinegar (tarragon vinegar works well too)
2/3 cups mayonnaise
1 small red onion
2 medium carrots (grated)
1/4 teaspoon of salt
1 teaspoon each of:
cumin
cardamon
celery Salt
garlic powder
hot paprika
cracked black pepper
You will notice this has some bite, but that does not mean it is hot and spicy. Rather you get only a minor kick from the aftertaste and each spoonful (or forkful) comes off savory.
The process goes like this..
Toss the grated cabbage with the salt and rice vinegar. Then add the grated carrots, red onion and mayo, mix well. Finally, add the remaining ingredients and continue mixing (If you so desire, add a bit more mayo). You can eat this right away, but a short stint in the fridge will allow all the flavors to merge together. Trust me, your palate will benefit greatly. If you need to, add a bit more salt to suit your taste.
This was a hit at one of my girlfriend's family gatherings a few weeks ago and we had plenty leftover for the next few days. It hit the spot coming home from work on a super hot day and munching on something crunching, savory and cool. It is an awesome sidekick to a nice cold beer.
The end of summer is in sight, unfortunately, but I suggest you to try this during the sweltering late August heat to remind yourself that we shouldn't just relax and watch autumn role in. Take advantage my friends.
A recent experiment with the head of cabbage received from our CSA (Community Supported Agriculture) delivery led to a recipe to make cole slaw cool, summery and tasty all at the same time. At first glance it seems as like there are a ton of ingredients (that may be), but all you do is dump and mix...quick and simple.
Here's what it involved:
1 1/2 pounds of grated cabbage
1 small head of red cabbage
3 tablespoons of rice vinegar (tarragon vinegar works well too)
2/3 cups mayonnaise
1 small red onion
2 medium carrots (grated)
1/4 teaspoon of salt
1 teaspoon each of:
cumin
cardamon
celery Salt
garlic powder
hot paprika
cracked black pepper
You will notice this has some bite, but that does not mean it is hot and spicy. Rather you get only a minor kick from the aftertaste and each spoonful (or forkful) comes off savory.
The process goes like this..
Toss the grated cabbage with the salt and rice vinegar. Then add the grated carrots, red onion and mayo, mix well. Finally, add the remaining ingredients and continue mixing (If you so desire, add a bit more mayo). You can eat this right away, but a short stint in the fridge will allow all the flavors to merge together. Trust me, your palate will benefit greatly. If you need to, add a bit more salt to suit your taste.
This was a hit at one of my girlfriend's family gatherings a few weeks ago and we had plenty leftover for the next few days. It hit the spot coming home from work on a super hot day and munching on something crunching, savory and cool. It is an awesome sidekick to a nice cold beer.
The end of summer is in sight, unfortunately, but I suggest you to try this during the sweltering late August heat to remind yourself that we shouldn't just relax and watch autumn role in. Take advantage my friends.
Wednesday, July 1, 2009
The Power of Parsley
Parsley doesn't get the recognition it deserves. It has a mild flavor and scent, but is overshadowed by more flavorful and aromatic herbs. For the most part it is viewed as the garnish that tops off a main dish or as the arm candy (garnish) for the real meal on your plate, especially in most restaurant scenes.
This is in no way indicating parsley doesn't deserve a significant place in the order of herbs. It has good flavor, but it prides itself on providing just enough of that 'mmph' to complete just the right mode you are looking for in whatever you may be preparing. That includes chicken, veggies, beans, mussels, pasta, rice, seafood and so on. Though its real power is providing flavor to stocks. Our friends at http://www.recipezaar.com/ have the low down on parsley's background, uses and place in history.
Experimenting with ways to focus on parsley and its properties resulted in the best chick pea patties (aka: falafel) that have ever come out of my kitchen. Better yet, it was very simple. Here's what it entailed:
1 15oz can chick peas
1 cup bread crumbs
1 egg yolk
1 zucchini
1 red onion
salt
pepper
dash of cayenne
1 tablespoon of peanut butter
1 tablespoon of curry
3 tablespoons of parsley
dash of lime or lemon juice
Olive oil
...for the dipping sauce.
2/3 cup plain yogurt
1 tablespoon of cumin
1 teaspoon of mint
1 teaspoon paprika
dash of cayenne (optional)
Place the raw chick peas in the food processor and reduce to a paste (doesn't have to be absolutely smooth, some chunks are good). Heat the chick peas until hot in a sauce pan and flavor with salt and pepper. When done place in refrigerator to cool (luke warm is fine). Shred the zucchini and red onion in a food processor then sauté in a sauce pan until hot. Combine the cooled chick pea paste, zucchini/red onion mixture and remaining ingredients. Mix well and add salt & pepper to taste.
Shape the mixture into patties the size of your palm. Place these in the refrigerator for 20 minutes or so to cool & harden a bit. Heat olive oil (enough for about a 1/4 inch deep pool) on medium-high in a skillet till until hot. Place patties in the olive oil for three to four minutes on each side (adjust heat if needed to avoid burning). These should be brown on the outside, hot and moist on the inside. When finished place on a paper to rest.
On a whim I created dipping sauce that hit the right spot. The warm and toasty patties mixed well with this cool and tart sauce. Just mix the yogurt well with the mint, paprika, cumin and cayenne (add salt/pepper if necessary).
These can be eaten as a stand alone with the dipping sauce as a side or placed on a crisp lettuce leaf (and/or tomato slice) in between two slices of toasted wheat bread smeared with the dipping sauce. What resulted was the perfect combination of hot and cool. The parsley took the lead doing double duty in this dish. Its mild flavor gave the chick peas a more rounded flavor and also created a beautiful green tint to the patties. There are quite a few ingredients and it will take a little bit of time. Though if you have the time this dish is definitely worth your blood, sweat and tears. It makes for a great appetizer for gatherings.
Parsley may not be the king of herbs, but it has an all-around game that proves it has an integral part in every kitchen.
This is in no way indicating parsley doesn't deserve a significant place in the order of herbs. It has good flavor, but it prides itself on providing just enough of that 'mmph' to complete just the right mode you are looking for in whatever you may be preparing. That includes chicken, veggies, beans, mussels, pasta, rice, seafood and so on. Though its real power is providing flavor to stocks. Our friends at http://www.recipezaar.com/ have the low down on parsley's background, uses and place in history.
Experimenting with ways to focus on parsley and its properties resulted in the best chick pea patties (aka: falafel) that have ever come out of my kitchen. Better yet, it was very simple. Here's what it entailed:
1 15oz can chick peas
1 cup bread crumbs
1 egg yolk
1 zucchini
1 red onion
salt
pepper
dash of cayenne
1 tablespoon of peanut butter
1 tablespoon of curry
3 tablespoons of parsley
dash of lime or lemon juice
Olive oil
...for the dipping sauce.
2/3 cup plain yogurt
1 tablespoon of cumin
1 teaspoon of mint
1 teaspoon paprika
dash of cayenne (optional)
Place the raw chick peas in the food processor and reduce to a paste (doesn't have to be absolutely smooth, some chunks are good). Heat the chick peas until hot in a sauce pan and flavor with salt and pepper. When done place in refrigerator to cool (luke warm is fine). Shred the zucchini and red onion in a food processor then sauté in a sauce pan until hot. Combine the cooled chick pea paste, zucchini/red onion mixture and remaining ingredients. Mix well and add salt & pepper to taste.
Shape the mixture into patties the size of your palm. Place these in the refrigerator for 20 minutes or so to cool & harden a bit. Heat olive oil (enough for about a 1/4 inch deep pool) on medium-high in a skillet till until hot. Place patties in the olive oil for three to four minutes on each side (adjust heat if needed to avoid burning). These should be brown on the outside, hot and moist on the inside. When finished place on a paper to rest.
On a whim I created dipping sauce that hit the right spot. The warm and toasty patties mixed well with this cool and tart sauce. Just mix the yogurt well with the mint, paprika, cumin and cayenne (add salt/pepper if necessary).
These can be eaten as a stand alone with the dipping sauce as a side or placed on a crisp lettuce leaf (and/or tomato slice) in between two slices of toasted wheat bread smeared with the dipping sauce. What resulted was the perfect combination of hot and cool. The parsley took the lead doing double duty in this dish. Its mild flavor gave the chick peas a more rounded flavor and also created a beautiful green tint to the patties. There are quite a few ingredients and it will take a little bit of time. Though if you have the time this dish is definitely worth your blood, sweat and tears. It makes for a great appetizer for gatherings.
Parsley may not be the king of herbs, but it has an all-around game that proves it has an integral part in every kitchen.
Thursday, June 18, 2009
Your Flowers Taste Great!
I’m sure you have heard the phrase “too pretty to eat” more that just a few times, but that is the dilemma when it comes to those colorful flowers that also provide a robust flavor to some ordinary dishes.
Sure some of the plants that fall in this category are those that we would not associate as being “flowers”, including broccoli, cauliflower, and artichokes. Some flower “products” would also fall into this category, including the spice saffron which is the stamen from the crocus flower. Also, capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. These may not be as easy on the eyes like the flowers we plant for landscaping, but there are those that do fall into this duel purpose category.
We have a CSA (Community Supported Agriculture) shipment come in every Saturday that provides us with Ohio-based fresh, organically grown veggies. Last week we were honored with a bunch of flowers in the pink radish and black mustard (yellow & white in color) varieties. The peppery flavor provided a nice touch as we placed these in salads as well as a finishing touch on omelets and veggie medleys. The result was a tasty dish that was that much more colorful and that much more appetizing.
A bit curious I contacted the owner/operator of Elizabeth Telling Farm http://www.elizabethtellingfarm.com/ near Barnesville, Ohio (our CSA), Sandy Sterrett. She says she usually eats, “…them raw on a salad, but I also like to add at the last minute to a vegetable that needs a little pick me up.” No, you don’t have to look high and low for such flowers. Odds are that if you plant them it is a good bet they will continue to be there as the seasons roll by. That is exactly what happened on Sterrett’s farm. She says the black mustard that grows on her land, “…is now wild but was originally planted.” Seems like a good long term investment on what could be just a one time purchase.
Of the mustard flowers the web site http://whatscookingamerica.net/ says the, “Young leaves can be steamed, used as an herb, eaten raw, or cooked like spinach.” As a precaution they also note that, “…some people are highly allergic to mustard” and caution you to start with a small amount just in case.
As for the radish flowers the web site says that, “Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor).” They say these are best used in salads.
It just goes to show that being unique in the kitchen does not mean you have to have a prestigious culinary education. All you need is a willingness to try something new.
Information on what types of flowers are edible and the flavor they offer can be found at:
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
Sure some of the plants that fall in this category are those that we would not associate as being “flowers”, including broccoli, cauliflower, and artichokes. Some flower “products” would also fall into this category, including the spice saffron which is the stamen from the crocus flower. Also, capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. These may not be as easy on the eyes like the flowers we plant for landscaping, but there are those that do fall into this duel purpose category.
We have a CSA (Community Supported Agriculture) shipment come in every Saturday that provides us with Ohio-based fresh, organically grown veggies. Last week we were honored with a bunch of flowers in the pink radish and black mustard (yellow & white in color) varieties. The peppery flavor provided a nice touch as we placed these in salads as well as a finishing touch on omelets and veggie medleys. The result was a tasty dish that was that much more colorful and that much more appetizing.
A bit curious I contacted the owner/operator of Elizabeth Telling Farm http://www.elizabethtellingfarm.com/ near Barnesville, Ohio (our CSA), Sandy Sterrett. She says she usually eats, “…them raw on a salad, but I also like to add at the last minute to a vegetable that needs a little pick me up.” No, you don’t have to look high and low for such flowers. Odds are that if you plant them it is a good bet they will continue to be there as the seasons roll by. That is exactly what happened on Sterrett’s farm. She says the black mustard that grows on her land, “…is now wild but was originally planted.” Seems like a good long term investment on what could be just a one time purchase.
Of the mustard flowers the web site http://whatscookingamerica.net/ says the, “Young leaves can be steamed, used as an herb, eaten raw, or cooked like spinach.” As a precaution they also note that, “…some people are highly allergic to mustard” and caution you to start with a small amount just in case.
As for the radish flowers the web site says that, “Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor).” They say these are best used in salads.
It just goes to show that being unique in the kitchen does not mean you have to have a prestigious culinary education. All you need is a willingness to try something new.
Information on what types of flowers are edible and the flavor they offer can be found at:
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
Tuesday, May 26, 2009
Her Name Was Special, So Was The Food.
The best part about exploring and throwing caution into the wind is the fact that you will find the best places merely by taking a chance or by what would be described as total accident. That was the result of the drive Christine & I took on Saturday and Gloria's Soul Food, along East Main Street, was our accident.
After working up a sweat losing to Christine (again) on the tennis court, we hit the ground running scavenging the Memorial Day weekend barrage of yard sales and various bicycle shops in hopes of finding a decent set of leisure wheels for summer cruising. Around mid afternoon we found ourselves on Columbus' Near East Side. This area has some great history and architecture, but unfortunately portions of the neighborhoods have fallen into unsatisfactory condition. Working up an appetite from playing tennis and searching yard sales, we set out to find some grub.
Riding along East Main Street we decided to assist in what looked to be a new venture, Gloria's Soul Food, as their "Grand Opening" banner swayed in the wind just below the main sign along the top of their building. Now many people would be turned off if a place wasn't easy on the eyes or didn't give you that feeling of "come on it, we'll take care of you", but looks can be deceiving as we all know. I mean no disrespect, but Gloria's had just recently opened and was still working on getting their eatery up to par. The place at the corner of East Main and Berkeley Road needs more than just a little TLC. They know it, but looking pretty will only get you so far. That's the phrase they pride on.
Step inside and you can see the remnants of previous establishments that once inhabited the place (a little character never hurt anyone) . You arrive at the counter and find a wide range of meat dishes, soul food staples and house specialties. Once you select your cuisine you take a seat and wait for your meal to arrive. Waiting for our food and talking with the wife of the cook/owner we discover that Gloria was the late mother of the chef. The chef had always wanted to open a place of his own in her honor. Now Special, the wife of the cook and, yes, that was her name (though it could have been a nickname), tells us that they had been open for about four weeks and had seen a steady flow of customers. Though with it being Memorial Day weekend many people were grilling or just enjoying the unofficial start to summer which meant Gloria's crowd was a little thinner than usual.
She apologized for it being a bit humid inside the dining area as she detailed that they didn't find out until after renting the place that the copper pipes connecting the air conditioner had been removed. It was slightly humid, but not enough to deter anyone from enjoying themselves. Besides Gloria's was about the food, not the atmosphere. For example, your choice of beverage came in a can chosen from the refrigerator sitting behind the counter. It was the type of sliding glass door fridge normally seen at the beverage aisle at your local convenient store. Your choice of condiments came in the same container you would find in a grocery store for such things as ketchup, mustard, relish and others. You had to request them. They were not at your table and there were only so many of them to go around. This, Special says, are how they keep their prices affordable and their costs down. The food is the key, not the amenities. The interior needs work, but you are greeted with pictures of Gloria and family photos of Special, her husband (the cook) and their daughter.
For our meal I order the smoked turkey leg with a pair of sides: mac & cheese and fried okra. Christine went a bit more adventurous by selecting the "House Special" chicken (two pieces) and a pair of sides: collard greens and potato salad. We had to wait a little while for the food, but it wasn't a ridiculous amount of time. We enjoyed ourselves by taking in the unique scenery. When our orders arrived Special made it a point saying she was sorry for the wait, but wanted her clientele to understand that they are not a fast food operation. In her words, "We fry when you buy." In a nutshell, whatever you order is made when you order it...and isn't sitting waiting to be revived in a microwave or wilting under a heat lamp. The food is fixed when you request it. That's a good thing folks.
The food is not for the full-on health conscious. This was soul food cooked the way it was meant to be. The kind that would make your arteries wave the white flag and surrender. My turkey leg was a nice size, savory, fall off the bone, slightly crunchy on the outside and full of that great smoky flavor. The fried okra had a wonderful crunching coating, but still had that okra tang on the inside. It wasn't over done. The mac & cheese was buttery with enough cheese to satisfy most fans of this childhood staple.
The "House Special" Christine ordered was rather unique. This was chicken that was fried, then barbecued and smothered with gravy. Just reading the description would make your heart skip a beat. Special assured us that it may not sound appetizing, but it was something we wouldn't regret trying. And, of course, she was right. All the flavors intermingled well and it came across robust & juicy. Both of us were taken back at how different, yet well conceived, Gloria's "House Special" was. This is something you have to try in order to understand it. Aside from that, Christine's collard greens were tender and bathed in a broth with a great ham flavor. The mustard-based potato salad was chunky and tasty, no complaints here.
Remember Special's details on what they do in order to keep prices to a minimum? Well that was obvious as our bill arrived. In all we had two entrees (one being the House Special), a pair of sides for each of us and two drinks (along with complimentary water). The grand total came to: $13.50. That was it! No more, no less and I nearly fell out of my chair. And the food was absolutely great!
Sure, Gloria's may not be easy on the eyes (inside or out) and they could use some sprucing up here and there. But if you are looking for good food at a price almost anyone can afford, you need to look no further. You can even order take out (which a few of our fellow patrons did), if you have the patience to wait for it. For those of you who want to eat healthy, this may not be the place for you. I know I definitely could not eat there on a regular basis, but it is a wonderful place when it comes to time to let your guard down and splurge.
You may drive by and thumb your nose up at what you see or have reservations about the neighborhood, but you would be missing out on a great chance to meet some "real" people who know how to cook and treat their customers with respect. If you would like to create your own Gloria's adventure you can find them at 1615 East Main at the Berkeley Road intersection (two blocks east of Kelton Avenue). You can also contact them at: (614) 252-3580.
Respect never tasted so good.
After working up a sweat losing to Christine (again) on the tennis court, we hit the ground running scavenging the Memorial Day weekend barrage of yard sales and various bicycle shops in hopes of finding a decent set of leisure wheels for summer cruising. Around mid afternoon we found ourselves on Columbus' Near East Side. This area has some great history and architecture, but unfortunately portions of the neighborhoods have fallen into unsatisfactory condition. Working up an appetite from playing tennis and searching yard sales, we set out to find some grub.
Riding along East Main Street we decided to assist in what looked to be a new venture, Gloria's Soul Food, as their "Grand Opening" banner swayed in the wind just below the main sign along the top of their building. Now many people would be turned off if a place wasn't easy on the eyes or didn't give you that feeling of "come on it, we'll take care of you", but looks can be deceiving as we all know. I mean no disrespect, but Gloria's had just recently opened and was still working on getting their eatery up to par. The place at the corner of East Main and Berkeley Road needs more than just a little TLC. They know it, but looking pretty will only get you so far. That's the phrase they pride on.
Step inside and you can see the remnants of previous establishments that once inhabited the place (a little character never hurt anyone) . You arrive at the counter and find a wide range of meat dishes, soul food staples and house specialties. Once you select your cuisine you take a seat and wait for your meal to arrive. Waiting for our food and talking with the wife of the cook/owner we discover that Gloria was the late mother of the chef. The chef had always wanted to open a place of his own in her honor. Now Special, the wife of the cook and, yes, that was her name (though it could have been a nickname), tells us that they had been open for about four weeks and had seen a steady flow of customers. Though with it being Memorial Day weekend many people were grilling or just enjoying the unofficial start to summer which meant Gloria's crowd was a little thinner than usual.
She apologized for it being a bit humid inside the dining area as she detailed that they didn't find out until after renting the place that the copper pipes connecting the air conditioner had been removed. It was slightly humid, but not enough to deter anyone from enjoying themselves. Besides Gloria's was about the food, not the atmosphere. For example, your choice of beverage came in a can chosen from the refrigerator sitting behind the counter. It was the type of sliding glass door fridge normally seen at the beverage aisle at your local convenient store. Your choice of condiments came in the same container you would find in a grocery store for such things as ketchup, mustard, relish and others. You had to request them. They were not at your table and there were only so many of them to go around. This, Special says, are how they keep their prices affordable and their costs down. The food is the key, not the amenities. The interior needs work, but you are greeted with pictures of Gloria and family photos of Special, her husband (the cook) and their daughter.
For our meal I order the smoked turkey leg with a pair of sides: mac & cheese and fried okra. Christine went a bit more adventurous by selecting the "House Special" chicken (two pieces) and a pair of sides: collard greens and potato salad. We had to wait a little while for the food, but it wasn't a ridiculous amount of time. We enjoyed ourselves by taking in the unique scenery. When our orders arrived Special made it a point saying she was sorry for the wait, but wanted her clientele to understand that they are not a fast food operation. In her words, "We fry when you buy." In a nutshell, whatever you order is made when you order it...and isn't sitting waiting to be revived in a microwave or wilting under a heat lamp. The food is fixed when you request it. That's a good thing folks.
The food is not for the full-on health conscious. This was soul food cooked the way it was meant to be. The kind that would make your arteries wave the white flag and surrender. My turkey leg was a nice size, savory, fall off the bone, slightly crunchy on the outside and full of that great smoky flavor. The fried okra had a wonderful crunching coating, but still had that okra tang on the inside. It wasn't over done. The mac & cheese was buttery with enough cheese to satisfy most fans of this childhood staple.
The "House Special" Christine ordered was rather unique. This was chicken that was fried, then barbecued and smothered with gravy. Just reading the description would make your heart skip a beat. Special assured us that it may not sound appetizing, but it was something we wouldn't regret trying. And, of course, she was right. All the flavors intermingled well and it came across robust & juicy. Both of us were taken back at how different, yet well conceived, Gloria's "House Special" was. This is something you have to try in order to understand it. Aside from that, Christine's collard greens were tender and bathed in a broth with a great ham flavor. The mustard-based potato salad was chunky and tasty, no complaints here.
Remember Special's details on what they do in order to keep prices to a minimum? Well that was obvious as our bill arrived. In all we had two entrees (one being the House Special), a pair of sides for each of us and two drinks (along with complimentary water). The grand total came to: $13.50. That was it! No more, no less and I nearly fell out of my chair. And the food was absolutely great!
Sure, Gloria's may not be easy on the eyes (inside or out) and they could use some sprucing up here and there. But if you are looking for good food at a price almost anyone can afford, you need to look no further. You can even order take out (which a few of our fellow patrons did), if you have the patience to wait for it. For those of you who want to eat healthy, this may not be the place for you. I know I definitely could not eat there on a regular basis, but it is a wonderful place when it comes to time to let your guard down and splurge.
You may drive by and thumb your nose up at what you see or have reservations about the neighborhood, but you would be missing out on a great chance to meet some "real" people who know how to cook and treat their customers with respect. If you would like to create your own Gloria's adventure you can find them at 1615 East Main at the Berkeley Road intersection (two blocks east of Kelton Avenue). You can also contact them at: (614) 252-3580.
Respect never tasted so good.
Thursday, May 21, 2009
Food Justice: Take A Bite Out Of Culinary Crime!
You will not find any super heroes here or at least find anyone wearing a cape and possessing extraordinary powers. Though, you will find people spreading the word that what you are eating may be contributing to the destruction of your well-being. Their weapon of choice: educating the public that you don't have to be vegan or vegetarian to get the benefits out of your food. Rather, you just need to understand what you should be eating...and why.
That, my friend, is what they call “food justice”. This is the premise that places how and what a community eats squarely in the context of community building and social change. One of the groups heading this movement is Columbus' own Greener Grocer. On their web site the grocer explains that it, "...is built as a Social Enterprise model". "Um...what?” you might say. Well they go on to explain that they, "...are a business that was formed to generate social value, not just to generate profits. Social value is created when dollars and programs are combined in a creative way to generate improvements in the lives of individuals and the community as a whole. Make money by doing good." Hence: be profitable by offering local food, produced by local people.
The Greener Grocer: http://www.thegreenergrocer.com/
That is the for-profit portion. The main cog is the non-profit sector of The Greener Grocer. This falls into the hands of Local Matters. They play a vital role in ensuring that the entire community of central Ohio has easy access to local, healthy food. No, you don't have to eat like a rabbit and be a so-called "tree hugger" to understand the organization's drive. Trust me; I'm not hugging any trees (the bark tends to chafe a bit too much for my taste). Nor do I eat like a rabbit. Unless those cute, furry little guys have suddenly become ravenous carnivores (I smell a screen play on the horizon!). Although they do believe that locally grown and healthy food has the power to transform, sustain and build community in Central Ohio.
Local Matters: http://www.local-matters.org/
Yes, you CAN eat meat. No is saying "you can't" or "you shouldn't". There aren't any food Nazis here. They just want you to be wary of how much meat and processed food stuffs you scarf down. Local Matters believes, "...they can harness the power of healthy food as an important key to community change." They go on to say that, "Just as healthy food nourishes the individual’s body and soul to create health and well being, so it is capable of nourishing and transforming the neighborhoods we inhabit into healthy communities by affecting systemic social, economic and environmental change our region."
For instance, many underserved neighborhoods either don't have the access to the sorts of locally grown foods they need or are unaware of the importance such foods are to their well-being and the lives of their children. If parents understood the benefits and how easy it is to create a healthy lifestyle, imagine the change that could take place in our children. You know those whom we will be determining our future. (I know....details, details, details)
One of the programs Local Matters has that is geared toward aiding this process is the Veggie Van. This "Mobile Farm Market", which began last fall, distributes locally grown, fresh and nutritious foods in underserved communities. The van makes two hour, predetermined stops in various neighborhoods. Last year the van and its band of food justice defenders hit a handful of neighborhoods each week. This year its popularity is bursting at the seams with 36 locations wanting the Veggie Van to spread its good food will all over the Columbus and Central Ohio. They plan to conduct demonstrations and educate the public on how they, too, can be good stewards of our future by growing their own food or buying locally grown food.
The Veggie Van: http://www.thegreenergrocer.com/content/veggie-van
There is a cost that comes with the food the Veggie Van peddles, but you can expect it to be a bit more reasonable than what you may find at your typical grocer. Also, the Van is equipped to accept EBT cards (Food Stamps) in addition to credit cards and cash payments and follows through on Local Matters mission of addressing food justice in our community. Again, no super heroes needed. Just a group of people with the drive to educate the public on the power of fruits and vegetables.
Local Matters, and The Greener Grocer, assist the local community and economy by offering products that come from Columbus-area farms. Even the dollars you spend at The Greener Grocer on their goods and services allow them to subsidize the Veggie Van, donate healthy items to local food pantries and support local farmers by paying them a fair price for their goods.
Folks, farming is still a major part of our economy. They, like you and I, are working hard to be successful in Central Ohio. It isn't easy by any means, but they love (and trust) in what they do. If you haven't taken a look at your local farms, you should. You will get a better idea of where your food comes from and how important it is to sustain yourself as well as local farmers. You can do this by taking that extra step and contacting one of our area agriculture experts. If you don't know how to find a local farmer, I'll give you a little help. The Wayward Seed Farm (in Marysville) is an operation run by Adam Welly & Jaime Moore, good friends of mine. You don't necessarily have to purchase anything from them, but use them as a source for answers on local farming, local food and how they arrived to where they are today. Though, be careful....it is hard for Adam to slow down once you get him started!
The Wayward Seed Farm: http://www.waywardseed.com/
Having grown up in agriculture rich Southern Ohio, and coming from a farming family, I think I may have had this knowledge fed to me from the start without really knowing what it meant. And I am better for it. I'm smart enough to understand that.
No one is saying you shouldn't eat out, you shouldn't eat meat or you should drastically change your approach to food. You can even indulge every now and then. But what they are trying to do is to get you to think more about what you eat and what you put in front of your children. Go ahead, you can be finicky. Just be finicky about where your food comes from, what it is made of and how much of it you eat. You can even expand your horizons. For example: what fruits and veggies haven't you tried? There are thousands of ways to fix various veggies that ACTUALLY taste great. You just need to do some research and experiment. Your body, and children, will thank you for it in the long run.
Food Justice - taking a bite out of culinary crime one plate at a time!
That, my friend, is what they call “food justice”. This is the premise that places how and what a community eats squarely in the context of community building and social change. One of the groups heading this movement is Columbus' own Greener Grocer. On their web site the grocer explains that it, "...is built as a Social Enterprise model". "Um...what?” you might say. Well they go on to explain that they, "...are a business that was formed to generate social value, not just to generate profits. Social value is created when dollars and programs are combined in a creative way to generate improvements in the lives of individuals and the community as a whole. Make money by doing good." Hence: be profitable by offering local food, produced by local people.
The Greener Grocer: http://www.thegreenergrocer.com/
That is the for-profit portion. The main cog is the non-profit sector of The Greener Grocer. This falls into the hands of Local Matters. They play a vital role in ensuring that the entire community of central Ohio has easy access to local, healthy food. No, you don't have to eat like a rabbit and be a so-called "tree hugger" to understand the organization's drive. Trust me; I'm not hugging any trees (the bark tends to chafe a bit too much for my taste). Nor do I eat like a rabbit. Unless those cute, furry little guys have suddenly become ravenous carnivores (I smell a screen play on the horizon!). Although they do believe that locally grown and healthy food has the power to transform, sustain and build community in Central Ohio.
Local Matters: http://www.local-matters.org/
Yes, you CAN eat meat. No is saying "you can't" or "you shouldn't". There aren't any food Nazis here. They just want you to be wary of how much meat and processed food stuffs you scarf down. Local Matters believes, "...they can harness the power of healthy food as an important key to community change." They go on to say that, "Just as healthy food nourishes the individual’s body and soul to create health and well being, so it is capable of nourishing and transforming the neighborhoods we inhabit into healthy communities by affecting systemic social, economic and environmental change our region."
For instance, many underserved neighborhoods either don't have the access to the sorts of locally grown foods they need or are unaware of the importance such foods are to their well-being and the lives of their children. If parents understood the benefits and how easy it is to create a healthy lifestyle, imagine the change that could take place in our children. You know those whom we will be determining our future. (I know....details, details, details)
One of the programs Local Matters has that is geared toward aiding this process is the Veggie Van. This "Mobile Farm Market", which began last fall, distributes locally grown, fresh and nutritious foods in underserved communities. The van makes two hour, predetermined stops in various neighborhoods. Last year the van and its band of food justice defenders hit a handful of neighborhoods each week. This year its popularity is bursting at the seams with 36 locations wanting the Veggie Van to spread its good food will all over the Columbus and Central Ohio. They plan to conduct demonstrations and educate the public on how they, too, can be good stewards of our future by growing their own food or buying locally grown food.
The Veggie Van: http://www.thegreenergrocer.com/content/veggie-van
There is a cost that comes with the food the Veggie Van peddles, but you can expect it to be a bit more reasonable than what you may find at your typical grocer. Also, the Van is equipped to accept EBT cards (Food Stamps) in addition to credit cards and cash payments and follows through on Local Matters mission of addressing food justice in our community. Again, no super heroes needed. Just a group of people with the drive to educate the public on the power of fruits and vegetables.
Local Matters, and The Greener Grocer, assist the local community and economy by offering products that come from Columbus-area farms. Even the dollars you spend at The Greener Grocer on their goods and services allow them to subsidize the Veggie Van, donate healthy items to local food pantries and support local farmers by paying them a fair price for their goods.
Folks, farming is still a major part of our economy. They, like you and I, are working hard to be successful in Central Ohio. It isn't easy by any means, but they love (and trust) in what they do. If you haven't taken a look at your local farms, you should. You will get a better idea of where your food comes from and how important it is to sustain yourself as well as local farmers. You can do this by taking that extra step and contacting one of our area agriculture experts. If you don't know how to find a local farmer, I'll give you a little help. The Wayward Seed Farm (in Marysville) is an operation run by Adam Welly & Jaime Moore, good friends of mine. You don't necessarily have to purchase anything from them, but use them as a source for answers on local farming, local food and how they arrived to where they are today. Though, be careful....it is hard for Adam to slow down once you get him started!
The Wayward Seed Farm: http://www.waywardseed.com/
Having grown up in agriculture rich Southern Ohio, and coming from a farming family, I think I may have had this knowledge fed to me from the start without really knowing what it meant. And I am better for it. I'm smart enough to understand that.
No one is saying you shouldn't eat out, you shouldn't eat meat or you should drastically change your approach to food. You can even indulge every now and then. But what they are trying to do is to get you to think more about what you eat and what you put in front of your children. Go ahead, you can be finicky. Just be finicky about where your food comes from, what it is made of and how much of it you eat. You can even expand your horizons. For example: what fruits and veggies haven't you tried? There are thousands of ways to fix various veggies that ACTUALLY taste great. You just need to do some research and experiment. Your body, and children, will thank you for it in the long run.
Food Justice - taking a bite out of culinary crime one plate at a time!
Tuesday, April 21, 2009
What's Your Mow-tivation?
When you are a man about town you need to find ways to keep to your agenda even with nature's constant reminder that things don't always go your way. That is my grandfather.
He is known in Southern Ohio, in Ross County and Chillicothe to be exact, as "O.J.". Actually, he was O.J before O.J. was O.J. ...if you know what I mean. For as long as I can remember he has always been on the move. Whether it was traveling the Appalachian foothills in his blue pick-up, plowing neighborhood gardens with his tractor to assist residents in planting homegrown veggies when spring rolled around, driving a school bus, driving the high school boys basketball team to away games for years or cruising in and around Richmond Dale (our hometown) with his bright orange moped with the super annoying moped horn.
In recent years that mobility has been taken from him by father time. Although mowing the lawn, walking down the street to my dad's house, the store and the coffee shop are still his daily routine. That is up until about a year ago. Grandpa was at home getting dressed and leaned on a chair to balance himself. That rather unstable chair slid forward causing O.J. to come crashing to the floor. Unable to catch himself, Grandpa suffered a broken hip. Now you don't have to be a genius to understand the consequences. When a person in their 80's breaks a hip that is usually the straw that breaks the camel's back, per say. They will not be able to get around as much, are bedridden, don't get to communicate with the outside world as much, become depressed and that brings the inevitable that much closer.
For O.J. we kept our hopes up, but feared the worse for somebody whose enjoyment came from being out and about. After a successful surgery all we could do was wait and see how he (and his body) reacted.
It is funny how things evolved. He recovered without a problem, was actually itching to move about almost immediately after he left the operating table. With the aide of a cane and my dad keeping an eye on him, grandpa acted as if nothing had happened. His mind is still as sharp as it ever was, but his body is still working it's way back. Hence, his doctor indicated he needs to take it easy for some time as possible infections and illnesses come and go. For a person as stubborn as he is, my dad has had his hands full making sure grandpa is sticking to the doctor's word.
And..of course...he has a mind of his own. The last few months my dad has given O.J a "talking to" to get him to understand the limitations his body has that his mind apparently doesn't see (or ignores). For example grandpa was told not to drive his car, but he did it anyway. Lucky for us nothing detrimental happened, but we are also looking out for others who may be on the road. Like a child, dad sat grandpa down and tried to express the need for him to take it easy.
To no one's surprise after getting word more than once through the Richmond Dale grapevine about a little old man matching O.J.'s description continuing to travel back roads and State Route 35, dad finally had to put the hammer down. He secretly removed the battery from O.J.'s car and hid it. Grandpa in his most cheerful, yet finger pointing tone, told my dad he didn't appreciate whoever it was that made off with his car battery. All the while Grandpa stared dad down like a buzzard targeting it's prey. He knew better, he's not dumb.
Up until this past week, grandpa had been behaving. Although the sly old fox found a way to disregard doctor's orders and our pleas. My dad came home one evening and decided to hop in the car and check in on O.J., but found grandpa's home empty. There was no sign of him. His car (minus the battery) was even still there. Thinking maybe grandpa went for a walk or had a friend stop by and take him out somewhere, dad headed back home. As he pulled away from grandpa's driveway he noticed a tiny little figure waving him down from up the road coming in the opposite direction. "Dad?", he thought.
Sure enough grandpa was on the berm of the road headed home when he spotted dad and flagged him down...from behind the wheel of a lawn tractor, his riding lawn mower. Mystified, dad pulls up to O.J. and grandpa says, "I just stopped by your house and Shelly (dad's wife) told me you were coming up this way." Dad wasn't too surprised, but was definitely taken back when grandpa admitted that for the past couple of weeks he had been driving his lawn mower to the store....the coffee shop...to visit friends and just about anywhere a mower could take you within reason. That is: anywhere, but an actual lawn.
That man was so itching to get out he had to find the best alternative to go about his business without putting himself, and others, in harms way. Now the roads where he lives are not heavily traveled and he can go about as fast as a 12 year old going uphill on a bicycle in August. Where is the danger? My brother is an executive for an assisted living community company in Texas he, too, was surprised but impressed with grandpa's ingenuity. Maybe grandpa started a phenomena. I can see the headlines now, "The Elderly Finding New life Traveling Via Lawn Equipment In Small Towns Across America." It duels as a scooter and a useful home lawn manicuring device!
All of us got a big kick out it. Grandpa amused himself as well, but was more proud of 'sticking it to the man' than anything. I guess you don't have to be just a teenager or young adult to disregard authority and thumb your nose up to society.
We're happy Orland, grandpa, is still with us and hope we can keep him around as long as we can. The man is a walking, talking history book as well as an amateur comedian. We want to pick his brain and know the details of our families' past that may soon otherwise be lost forever. I can't imagine not having that jokester around, so for the time being we're going to enjoy having him try to embarrass us in public and could care less how many people stare in horror.
He's grandpa, Orland....the REAL O.J.
**** UPDATE: Sadly, grandpa (O.J.) passed away on June 1st, 2012. He would have been 90 on December 29th. He left us peacefully. His eldest son, my dad, lost his fight with a Cancer that seemed to come out of nowhere just 7 months later on January 6th, 2013.
If you sit quietly & listen on some of those hot summer nights, you can actually hear O.J. laugh himself into tears after embarrassing dad in public somewhere out there. Followed by a couple of apology beers and an onslaught of stupid jokes.****
 |
| Grad school commencement May 2001: O.J., yours truly & my dad. |
Compared to his sons Donald & Terry (my dad), his grandchildren and great grandchildren, Orland Gene Simpson is a tiny figure. At possibly five feet in height (that's stretching it) and maybe 100 pounds (on a good day), grandpa's mind and heart overshadow anything his current physical being can ever scrape together. That's saying something as the 87 year old continues to steal from the ever dwindling allotment of time mother nature has secured for him. Quick with a joke (always a joke, that's where I get it), never really serious and knows everything that's going on around him and you.
He is known in Southern Ohio, in Ross County and Chillicothe to be exact, as "O.J.". Actually, he was O.J before O.J. was O.J. ...if you know what I mean. For as long as I can remember he has always been on the move. Whether it was traveling the Appalachian foothills in his blue pick-up, plowing neighborhood gardens with his tractor to assist residents in planting homegrown veggies when spring rolled around, driving a school bus, driving the high school boys basketball team to away games for years or cruising in and around Richmond Dale (our hometown) with his bright orange moped with the super annoying moped horn.
In recent years that mobility has been taken from him by father time. Although mowing the lawn, walking down the street to my dad's house, the store and the coffee shop are still his daily routine. That is up until about a year ago. Grandpa was at home getting dressed and leaned on a chair to balance himself. That rather unstable chair slid forward causing O.J. to come crashing to the floor. Unable to catch himself, Grandpa suffered a broken hip. Now you don't have to be a genius to understand the consequences. When a person in their 80's breaks a hip that is usually the straw that breaks the camel's back, per say. They will not be able to get around as much, are bedridden, don't get to communicate with the outside world as much, become depressed and that brings the inevitable that much closer.
For O.J. we kept our hopes up, but feared the worse for somebody whose enjoyment came from being out and about. After a successful surgery all we could do was wait and see how he (and his body) reacted.
It is funny how things evolved. He recovered without a problem, was actually itching to move about almost immediately after he left the operating table. With the aide of a cane and my dad keeping an eye on him, grandpa acted as if nothing had happened. His mind is still as sharp as it ever was, but his body is still working it's way back. Hence, his doctor indicated he needs to take it easy for some time as possible infections and illnesses come and go. For a person as stubborn as he is, my dad has had his hands full making sure grandpa is sticking to the doctor's word.
And..of course...he has a mind of his own. The last few months my dad has given O.J a "talking to" to get him to understand the limitations his body has that his mind apparently doesn't see (or ignores). For example grandpa was told not to drive his car, but he did it anyway. Lucky for us nothing detrimental happened, but we are also looking out for others who may be on the road. Like a child, dad sat grandpa down and tried to express the need for him to take it easy.
To no one's surprise after getting word more than once through the Richmond Dale grapevine about a little old man matching O.J.'s description continuing to travel back roads and State Route 35, dad finally had to put the hammer down. He secretly removed the battery from O.J.'s car and hid it. Grandpa in his most cheerful, yet finger pointing tone, told my dad he didn't appreciate whoever it was that made off with his car battery. All the while Grandpa stared dad down like a buzzard targeting it's prey. He knew better, he's not dumb.
Up until this past week, grandpa had been behaving. Although the sly old fox found a way to disregard doctor's orders and our pleas. My dad came home one evening and decided to hop in the car and check in on O.J., but found grandpa's home empty. There was no sign of him. His car (minus the battery) was even still there. Thinking maybe grandpa went for a walk or had a friend stop by and take him out somewhere, dad headed back home. As he pulled away from grandpa's driveway he noticed a tiny little figure waving him down from up the road coming in the opposite direction. "Dad?", he thought.
Sure enough grandpa was on the berm of the road headed home when he spotted dad and flagged him down...from behind the wheel of a lawn tractor, his riding lawn mower. Mystified, dad pulls up to O.J. and grandpa says, "I just stopped by your house and Shelly (dad's wife) told me you were coming up this way." Dad wasn't too surprised, but was definitely taken back when grandpa admitted that for the past couple of weeks he had been driving his lawn mower to the store....the coffee shop...to visit friends and just about anywhere a mower could take you within reason. That is: anywhere, but an actual lawn.
That man was so itching to get out he had to find the best alternative to go about his business without putting himself, and others, in harms way. Now the roads where he lives are not heavily traveled and he can go about as fast as a 12 year old going uphill on a bicycle in August. Where is the danger? My brother is an executive for an assisted living community company in Texas he, too, was surprised but impressed with grandpa's ingenuity. Maybe grandpa started a phenomena. I can see the headlines now, "The Elderly Finding New life Traveling Via Lawn Equipment In Small Towns Across America." It duels as a scooter and a useful home lawn manicuring device!
All of us got a big kick out it. Grandpa amused himself as well, but was more proud of 'sticking it to the man' than anything. I guess you don't have to be just a teenager or young adult to disregard authority and thumb your nose up to society.
We're happy Orland, grandpa, is still with us and hope we can keep him around as long as we can. The man is a walking, talking history book as well as an amateur comedian. We want to pick his brain and know the details of our families' past that may soon otherwise be lost forever. I can't imagine not having that jokester around, so for the time being we're going to enjoy having him try to embarrass us in public and could care less how many people stare in horror.
He's grandpa, Orland....the REAL O.J.
**** UPDATE: Sadly, grandpa (O.J.) passed away on June 1st, 2012. He would have been 90 on December 29th. He left us peacefully. His eldest son, my dad, lost his fight with a Cancer that seemed to come out of nowhere just 7 months later on January 6th, 2013.
If you sit quietly & listen on some of those hot summer nights, you can actually hear O.J. laugh himself into tears after embarrassing dad in public somewhere out there. Followed by a couple of apology beers and an onslaught of stupid jokes.****
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