No this is not a moral story.. well, maybe it is in a way. With a couple of long foodie columns under our belts we can take a little diversion into another of my favorite subjects: Southern Maryland driving practices. We have a pretty full volume of them, and this is a re-visit, but there seems to be a new twist on one of them.
It is the infamous “Right Lane”. When they “improved” our Route 235 that mostly handles the base traffic in mornings and evenings, they added a right hand lane that is separated from the three traffic lanes by those short dashed lines. It is dubbed a “right turn” lane, and at a few, but not all, intersections there is a little island that temporarily terminates the lane. It also could be called a “merge lane”, because you can use it to get up to traffic speed (normally at least ten over the 45 mph limit), and get into a smaller space than if you start from a stop. So at first it was common practice to come up on somebody at the intersection behind the island, completely stopped, window rolled down, head craning backwards, waiting for a space large enough that they could cut right across the merge lane (which stretches at least a quarter of a mile before the next light) into the right traffic lane. Or, wait (minutes) until the light afforded them three clear lanes of traffic allowing a leisurely turn into any of the traffic lanes.
Well, times change. I have not had to use the horn nearly so much lately for these timid souls, so I think maybe after a couple of years the concept of “merge” is starting to sink in. But, now there is arising yet another use for the merge/right turn lane. At peak rush hour (3:45 – 5:15) it is now not uncommon for all three traffic lanes to be filled with autos, crawling along from light to light. As a result, there are a growing number of people whose time is so valuable that they can’t possibly add 10 to 15 minutes to their commute by driving civilly, and so they use the Right hand lane as their personal traffic lane. The procedure is something like this: start from the light, as soon as you are across the intersection, dart into that Right hand lane, and accelerate. When approaching the next intersection: a) if there is an island, cut back into traffic, hey, all those cars have brakes; b) if there is no island, those white marks and signs about “Right lane must turn Right” are merely suggestions, blow through the intersection and keep going. In the case where there is the island, and you observe the light turning red (closing off your dart back in possibilities), abandon option “a”, take the right turn, and: a1) if no cross traffic, merely cut straight across the side street, go around the other island and keep going; a2) if there is cross traffic, continue right, turn left into the bank/shopping center/convenience store parking lot, navigate and re-emerge a little further up the road using their driveways.
One has to wonder if “normal” drivers will notice this phenomenon and these jerks “getting away” with it, get jealous and decide “why not me?” and join in the practice. Will we then have not three but four lanes of crawling traffic?
Other
Since we’re sort of rambling here, another observation on another subject. I can’t help but notice (as I crawl along in my proper lane) that starting at almost any time they are open, the Olive Garden’s parking lot is jammed to overflowing, and there’s a crowd milling around the front door, presumably waiting for their table. I just can’t fathom what the attraction is. One might think the “newness” has worn off by now, and I can’t imagine that the food is so different/good that people are intentionally NOT going to Ruby Tuesday’s/Bob Evans/Applebee’s. Right up the road there are several locally owned and operated restaurants, why not eat there?
And, undeterred, right next door to the OG, Red Robin is growing, and on the other side Buffalo Wings and Beer is slated to arise (so we can send games into overtime). I don’t frequent 5 Guys, but I can only imagine they will be hurt by the RR, and if rumors are true the McDonalds near San Souci might move up there. Burgers by the ton, but maybe burgers are like pizza, you can’t have enough joints…sigh..
And lastly on this “tax day” here's a cute little quote (no political statement, it’s just a nice little play on words): “America is a land of taxation that was founded to avoid taxation”.
Today only, you must
DF(Taxes) – this year in my case a burlap bag might be appropriate, since I gave the shirt off my back..
Thursday, April 15, 2010
Wednesday, April 14, 2010
The final R....
Now for the other “R”, in fact a couple of them. After finishing our meal at Central Michel Richard, we walked a couple of short blocks to the Baird Auditorium in the Natural History Museum on the mall for a Smithsonian Resident Associates program featuring Ruth Reichl. Alert readers will remember that she is the last person to be editor of Gourmet Magazine, as it was folded during her stewardship. The program was entitled “Ruth Reichl Dishes” or at least that was what was on the ticket. Seemed like it was missing something.
Anyway, it was sort of the same deal as the Lee Brothers were last week, but not as heavily leaning toward marketing any particular book. The “moderator” was Joe Yonan, a food writer for the Post, and he sort of lobbed questions and she took off. Topics ranged all over the place. She spent some time talking about the closing of the magazine, which she said was sad (applause, applause), but ultimately a business decision. Gourmet cost a ton to produce, sending reporters all over the world for shoots, many test kitchens, featured luxury advertising, etc., plus she quoted some ad page metrics that showed Bon Apetit kicked their whatever. Yes, she acknowledged that it was a bible, but she understood it. She said she was not part of the decision, they just informed her, and she was as surprised as everybody else. She is big on local food and educating kids about real food, saying many children believe orange juice comes from a box that grows on trees. She applauded Jamie Oliver for his efforts in that direction. She talked about her days as a restaurant critic as well. She sincerely believes that anonymity is required, and said her usual experience was to take a group of 3 or 4 friends, with the rules that everybody could eat whatever they wanted, just not the same thing, and required at least 3, but preferably 5 courses. Sometimes she took notes under the table, sometimes just remembered and spent hours after the meal recording everything she could think of. There was also a lot of talk about her mother, a continuing subject in her writings.
For the most part I thought she had intelligent things to say, and had a pretty down to earth attitude about most things. Mr. Yonan noted at the end that she is a great “tweeter” and urged everybody to be her friend or whatever you are on Twitter. Apparently there is an alternate ego also, with a nom de plume of “Ruth Bourdain” that responds to her tweets, turning them into pretty profane postings. She doesn’t know who the person is, thinks it’s female, but doesn’t care.
Again, it was an entertaining way to spend an hour or so, you learn some things, laugh at others, but it’s nice to see some of these people you only see in print in person. I think she’s okay.
We didn’t stay for the inevitable book signing dance this time, instead we made good on our promise to return to the first “R”, and went back to Central for dessert. This was around 8:30 and all tables were filled or spoken for, so we sat on the bar side where we were assured we could get dessert. Again, prompt, efficient service from the bar waiter provided a little menu card with the selections available. Again the “playfulness” of Michel was evident with offerings of a Banana Split ($12); Michel’s Chocolate Bar, or Apple Pan Dowdy. There were also more classic options such as Crème Brŭlée and Cheesecake. Still feeling a bit stuffed with Lamb Shank, I went for a chocolate mousse, MFO took a single scoop of malted vanilla ice cream, and our friend fearlessly tried the chocolate lava cake a la mode. Welcomed coffee was brought to the table and shortly our desserts arrived, delivered by our original waiter who had urged us to come back. A nice touch. Well, my thought of a nice light delicate little dessert turned out to be a rather large bowl (bigger than a softball) of pretty dense chocolate mousse with a delicious layer of strawberry “jam” in the bottom of the bowl, and some little coffee bean sized beads scattered on top. More chocolate. I couldn’t eat the whole thing. The lava cake oozed a rich chocolate ganache (?), with only MFO getting off on the “light” side.
Thus concluded an evening of “R”s and we climbed in the Momster and headed back to Southern Maryland. A very nice evening and experience with Reichl and Richard. Now I want to go to the top, Citronelle!
Where we would certainly be
DFD..
Oh, MS. Reichl’s name was pronounced: Ri-chel with emphasis on the Ri part…(soft “h”).
Anyway, it was sort of the same deal as the Lee Brothers were last week, but not as heavily leaning toward marketing any particular book. The “moderator” was Joe Yonan, a food writer for the Post, and he sort of lobbed questions and she took off. Topics ranged all over the place. She spent some time talking about the closing of the magazine, which she said was sad (applause, applause), but ultimately a business decision. Gourmet cost a ton to produce, sending reporters all over the world for shoots, many test kitchens, featured luxury advertising, etc., plus she quoted some ad page metrics that showed Bon Apetit kicked their whatever. Yes, she acknowledged that it was a bible, but she understood it. She said she was not part of the decision, they just informed her, and she was as surprised as everybody else. She is big on local food and educating kids about real food, saying many children believe orange juice comes from a box that grows on trees. She applauded Jamie Oliver for his efforts in that direction. She talked about her days as a restaurant critic as well. She sincerely believes that anonymity is required, and said her usual experience was to take a group of 3 or 4 friends, with the rules that everybody could eat whatever they wanted, just not the same thing, and required at least 3, but preferably 5 courses. Sometimes she took notes under the table, sometimes just remembered and spent hours after the meal recording everything she could think of. There was also a lot of talk about her mother, a continuing subject in her writings.
For the most part I thought she had intelligent things to say, and had a pretty down to earth attitude about most things. Mr. Yonan noted at the end that she is a great “tweeter” and urged everybody to be her friend or whatever you are on Twitter. Apparently there is an alternate ego also, with a nom de plume of “Ruth Bourdain” that responds to her tweets, turning them into pretty profane postings. She doesn’t know who the person is, thinks it’s female, but doesn’t care.
Again, it was an entertaining way to spend an hour or so, you learn some things, laugh at others, but it’s nice to see some of these people you only see in print in person. I think she’s okay.
We didn’t stay for the inevitable book signing dance this time, instead we made good on our promise to return to the first “R”, and went back to Central for dessert. This was around 8:30 and all tables were filled or spoken for, so we sat on the bar side where we were assured we could get dessert. Again, prompt, efficient service from the bar waiter provided a little menu card with the selections available. Again the “playfulness” of Michel was evident with offerings of a Banana Split ($12); Michel’s Chocolate Bar, or Apple Pan Dowdy. There were also more classic options such as Crème Brŭlée and Cheesecake. Still feeling a bit stuffed with Lamb Shank, I went for a chocolate mousse, MFO took a single scoop of malted vanilla ice cream, and our friend fearlessly tried the chocolate lava cake a la mode. Welcomed coffee was brought to the table and shortly our desserts arrived, delivered by our original waiter who had urged us to come back. A nice touch. Well, my thought of a nice light delicate little dessert turned out to be a rather large bowl (bigger than a softball) of pretty dense chocolate mousse with a delicious layer of strawberry “jam” in the bottom of the bowl, and some little coffee bean sized beads scattered on top. More chocolate. I couldn’t eat the whole thing. The lava cake oozed a rich chocolate ganache (?), with only MFO getting off on the “light” side.
Thus concluded an evening of “R”s and we climbed in the Momster and headed back to Southern Maryland. A very nice evening and experience with Reichl and Richard. Now I want to go to the top, Citronelle!
Where we would certainly be
DFD..
Oh, MS. Reichl’s name was pronounced: Ri-chel with emphasis on the Ri part…(soft “h”).
Tuesday, April 13, 2010
A little R & R..
Gosh, i can't shut up... perhaps installment reading might a little more palatable..
Last night (Monday) there were a couple of “R” events that merit recollection but in the interests of the reader’s most valuable time, I’ll only cover one of the R’s today..
And that would be “Richard”. As most local foodies know, Michel Richard is one of the Nation’s top chefs, along with his flagship (DC) restaurant Citronelle. I have yet to visit that venue, but last night we did sort of a spur of the moment visit to his newest “most playful creation” ,Central. Our reason for being in DC was the second “R” (keep ‘em guessing) which started at 6:45, so our friend suggested we try Central for a “pre” meal, at the unusual hour of 5:30 (the earliest they start serving). Central is located on Pennsylvania Avenue, a few blocks down from the White House, in sort of an unassuming storefront. The day was pleasant, the sun out, the trees were green, and the stately buildings in that area are somewhat reminiscent of Paris I thought. Several people were heading home from work, many suits and nicely dressed females a very pleasant scene. I also noted the prevalence I’ve seen before for men with “European Shoulder Bags” or what some might call “man purses”. Ahhh, the big city.
Before proceeding, we must again address that most important aspect of a dining experience, the “expectations”. In my mind, the name Michel Richard immediately raises them to pretty lofty levels. My expectations therefore were along the lines of excellent food, presentation, and service, however I was unsure about the effect of the “downscaled” venue from Citronelle.
Upon entering through the double heavy glass doors, you are confronted with a “stand” and a partition which separates the bar area from the dining spaces. The dining spaces are relatively small with only three rows of tables from left to right, one down the center, and the other two on the walls. The overall impression is “warmth”, with all the wood being (what’s the word?) blonde and no tablecloths. There are large textured ceiling fixtures for lighting, and which I think also help with noise reduction. On the bar side of the partition is the long bar and a few bar tables along the partition as well as a small seating area near the door. There were some odd glass flowery things at the back bar which I really didn’t add much other that curiosity. At the end of the bar is a large glass enclosed wine cellar with different colored lighting, and past that is a very large open kitchen. As an aside, the restrooms (worth a visit) are located down a little hall that separates that wine cellar from the kitchen, and there is a little window where you can stand and watch the kitchen and the dishes having final touches put on them before going out. I could stand there for quite a while..
Since we arrived a bit before service started we were forced to one of the little tables in the bar and made to order cocktails. Darn the luck. There was a little plastic card on the table with wines by the glass as well as cocktails. An extremely interesting selections of old as well as new world wines, many of which were unfamiliar to me. A server approached and asked if we would like a drink while waiting for our table. Duty required me to do the drink test as it was the first visit to this restaurant. I did, and he immediately said (reminiscent of Harry Browne’s) does that mean you want less than normal sweet vermouth or dry? MFO got her standard Bombay Gimlet, and our friend got an intriguing rose of Grenache - Syrah.
Very shortly the three drinks were delivered in very nice glassware, correctly fabricated, nicely sized and not skimped on the spirits. After a few sips we were notified that our table was ready and were led further and further to the back (thank you, thank you) to a nice table with a view of the kitchen. Glasses were immediately filled with water, and we were soon approached by a server in kaki pants a white shirt and black apron. He had a French accent, much later confirmed by his name on the check, Stephane. There were no stock speeches, and when we told him we needed to be out the door by 6:30 he said that would easily be possible (no “No Problem!!). His service to the table remained top notch, attentive without being assertive, friendly without trying to join the party, excellent. The menu was a folded piece of paper that you had to open and unfold till it was fairly large. Knowledgeable foodies will know that Michel Richard is noted for his “playfulness” with food, fashioning ingredients in unconventional ways, like creating a poached egg with caviar and some food foam. While the menu here is not quite that adventurous, there are entrees of skate, calves liver, fried chicken, three steaks (hangar, filet and strip), scallops, fish and chips, most anything. The most expensive entrée was the filet steak at 35 dollars, but most were mid twenties. Appetizers included frog legs, pork belly confit, gougeres, several salads, etc., most were about 12 bucks. There is also a “sandwich” section that includes lobster (29 bucks), chicken, and ahi tuna burgers.
Without too much time we settled on appetizers of the Gougeres, I opted for Shrimp Remoulade, and our friend a chopped green salad. Main courses were that chicken burger for MFO, our friend took the fish and chips, and I decided to try the lamb shank on creamy corn polenta. The server guaranteed I would like it (after I ordered it). A quick perusal of the generous wine list led to a Grgich Hills Chardonnay (hey it was before six!). Immediately after ordering the wine, some larger glasses were substituted for the stock ones on the table. Always a nice touch. The wine turned out to be a good selection, not too heavily oaked and lots of fruit. Some excellent bread was also brought.
Soon the appetizers arrived with the Gougeres in one of those little spiral vertical baskets which are sometimes used for fries, and a large bowl of greens for the salad. When I think of remoulade, I mostly think of a mustard based sauce. My Shrimp arrived on a bed of shredded lettuce, with stacked shrimp and a celery leaf top that reminded one of a palm tree. But the sauce was sort of a piquant almost salsa like quality, sharp and tangy, but not what was expected (uh oh). The shrimp were “pinky” sized at best and I really didn’t get much shrimp flavor from them. That dish turned out to be the most disappointing (to me), of the evening. The Gougeres were good, and judging by other tables, quite the popular choice.
Soon the other dishes arrived. The burger was just that a nicely formed patty half an inch thick on a nice roll (Seitsema: “a divine chicken burger perked up with lemon zest, and dressed the Richard way with a flat potato tuile for unexpected crunch beneath the air bun), the fish were somehow a bit cylindrical and served with non-Sysco fries, and my lamb shank a generous portion of lamb over that polenta and a very tasty sauce. We didn’t “table taste”, but everybody was satisfied. I never know what to expect with lamb, but this wasn’t sharp and had a nice flavor. And, a lot of it.
Time beginning to get short we resolved to return for dessert, and departed for the second “R” of the evening.
Such was my first experience with Michel Richard. I think my expectations might have been a bit too high, perhaps unjustifiably so. The service was excellent (did I mention that they served wine by the glass from the bottle?) throughout, and the food was very good, but not “over the top”. I of course would return in a heartbeat, and I will, but with a little more perspective eye. And I will go with slightly lowered expectations. Citronelle remains enticing..
And of course without saying
DFD
Last night (Monday) there were a couple of “R” events that merit recollection but in the interests of the reader’s most valuable time, I’ll only cover one of the R’s today..
And that would be “Richard”. As most local foodies know, Michel Richard is one of the Nation’s top chefs, along with his flagship (DC) restaurant Citronelle. I have yet to visit that venue, but last night we did sort of a spur of the moment visit to his newest “most playful creation” ,Central. Our reason for being in DC was the second “R” (keep ‘em guessing) which started at 6:45, so our friend suggested we try Central for a “pre” meal, at the unusual hour of 5:30 (the earliest they start serving). Central is located on Pennsylvania Avenue, a few blocks down from the White House, in sort of an unassuming storefront. The day was pleasant, the sun out, the trees were green, and the stately buildings in that area are somewhat reminiscent of Paris I thought. Several people were heading home from work, many suits and nicely dressed females a very pleasant scene. I also noted the prevalence I’ve seen before for men with “European Shoulder Bags” or what some might call “man purses”. Ahhh, the big city.
Before proceeding, we must again address that most important aspect of a dining experience, the “expectations”. In my mind, the name Michel Richard immediately raises them to pretty lofty levels. My expectations therefore were along the lines of excellent food, presentation, and service, however I was unsure about the effect of the “downscaled” venue from Citronelle.
Upon entering through the double heavy glass doors, you are confronted with a “stand” and a partition which separates the bar area from the dining spaces. The dining spaces are relatively small with only three rows of tables from left to right, one down the center, and the other two on the walls. The overall impression is “warmth”, with all the wood being (what’s the word?) blonde and no tablecloths. There are large textured ceiling fixtures for lighting, and which I think also help with noise reduction. On the bar side of the partition is the long bar and a few bar tables along the partition as well as a small seating area near the door. There were some odd glass flowery things at the back bar which I really didn’t add much other that curiosity. At the end of the bar is a large glass enclosed wine cellar with different colored lighting, and past that is a very large open kitchen. As an aside, the restrooms (worth a visit) are located down a little hall that separates that wine cellar from the kitchen, and there is a little window where you can stand and watch the kitchen and the dishes having final touches put on them before going out. I could stand there for quite a while..
Since we arrived a bit before service started we were forced to one of the little tables in the bar and made to order cocktails. Darn the luck. There was a little plastic card on the table with wines by the glass as well as cocktails. An extremely interesting selections of old as well as new world wines, many of which were unfamiliar to me. A server approached and asked if we would like a drink while waiting for our table. Duty required me to do the drink test as it was the first visit to this restaurant. I did, and he immediately said (reminiscent of Harry Browne’s) does that mean you want less than normal sweet vermouth or dry? MFO got her standard Bombay Gimlet, and our friend got an intriguing rose of Grenache - Syrah.
Very shortly the three drinks were delivered in very nice glassware, correctly fabricated, nicely sized and not skimped on the spirits. After a few sips we were notified that our table was ready and were led further and further to the back (thank you, thank you) to a nice table with a view of the kitchen. Glasses were immediately filled with water, and we were soon approached by a server in kaki pants a white shirt and black apron. He had a French accent, much later confirmed by his name on the check, Stephane. There were no stock speeches, and when we told him we needed to be out the door by 6:30 he said that would easily be possible (no “No Problem!!). His service to the table remained top notch, attentive without being assertive, friendly without trying to join the party, excellent. The menu was a folded piece of paper that you had to open and unfold till it was fairly large. Knowledgeable foodies will know that Michel Richard is noted for his “playfulness” with food, fashioning ingredients in unconventional ways, like creating a poached egg with caviar and some food foam. While the menu here is not quite that adventurous, there are entrees of skate, calves liver, fried chicken, three steaks (hangar, filet and strip), scallops, fish and chips, most anything. The most expensive entrée was the filet steak at 35 dollars, but most were mid twenties. Appetizers included frog legs, pork belly confit, gougeres, several salads, etc., most were about 12 bucks. There is also a “sandwich” section that includes lobster (29 bucks), chicken, and ahi tuna burgers.
Without too much time we settled on appetizers of the Gougeres, I opted for Shrimp Remoulade, and our friend a chopped green salad. Main courses were that chicken burger for MFO, our friend took the fish and chips, and I decided to try the lamb shank on creamy corn polenta. The server guaranteed I would like it (after I ordered it). A quick perusal of the generous wine list led to a Grgich Hills Chardonnay (hey it was before six!). Immediately after ordering the wine, some larger glasses were substituted for the stock ones on the table. Always a nice touch. The wine turned out to be a good selection, not too heavily oaked and lots of fruit. Some excellent bread was also brought.
Soon the appetizers arrived with the Gougeres in one of those little spiral vertical baskets which are sometimes used for fries, and a large bowl of greens for the salad. When I think of remoulade, I mostly think of a mustard based sauce. My Shrimp arrived on a bed of shredded lettuce, with stacked shrimp and a celery leaf top that reminded one of a palm tree. But the sauce was sort of a piquant almost salsa like quality, sharp and tangy, but not what was expected (uh oh). The shrimp were “pinky” sized at best and I really didn’t get much shrimp flavor from them. That dish turned out to be the most disappointing (to me), of the evening. The Gougeres were good, and judging by other tables, quite the popular choice.
Soon the other dishes arrived. The burger was just that a nicely formed patty half an inch thick on a nice roll (Seitsema: “a divine chicken burger perked up with lemon zest, and dressed the Richard way with a flat potato tuile for unexpected crunch beneath the air bun), the fish were somehow a bit cylindrical and served with non-Sysco fries, and my lamb shank a generous portion of lamb over that polenta and a very tasty sauce. We didn’t “table taste”, but everybody was satisfied. I never know what to expect with lamb, but this wasn’t sharp and had a nice flavor. And, a lot of it.
Time beginning to get short we resolved to return for dessert, and departed for the second “R” of the evening.
Such was my first experience with Michel Richard. I think my expectations might have been a bit too high, perhaps unjustifiably so. The service was excellent (did I mention that they served wine by the glass from the bottle?) throughout, and the food was very good, but not “over the top”. I of course would return in a heartbeat, and I will, but with a little more perspective eye. And I will go with slightly lowered expectations. Citronelle remains enticing..
And of course without saying
DFD
Sunday, April 11, 2010
Sunday Snippits...
Well, here it is Sunday afternoon, and I’ve assuaged any guilt feelings by working outside all morning so I can enjoy the Master’s this afternoon. Don’t see how it can top the drama of yesterday.
Anyway, a few things caught my attention over the weekend, so here’s a little chance to get them off my chest.
Sometimes you find out things by “gossip” and sometimes you find out things by just reading the newspaper. Friday’s Enterprise column “This ‘N’ That” (which must have been borrowed from the feeder) entitled “Revival as a sports bar planned for landmark” caught my eye. Turns out it was about the “Willows” (a restaurant just south of Leonardtown that has been shuttered for over a year). I was surprised to learn it started as a home 90 years ago, and turned into a pub in the late ‘30’s. The new owner wants to return it to the “same ambiance”. Really! I bet they didn’t have 50 inch flat screens back then, or Texas Hold ‘em tournaments, or DJ’s. So, good luck with that. Anyway for those that visited the Willows in its last carnation will probably remember the smoke that pervaded the place along with clientele who didn’t know and didn’t care about DFD. So, I had to chuckle at the final paragraph that said “I don’t want to hurt the reputation of the place, I want to add to the reputation”. Unless you go back to the ‘30’s, hurting the reputation might not be so bad.
But on the upside, good for him in starting a new locally owned food establishment. It will be a struggle. Parking and traffic will be an issue to face. And to add another obstacle, I notice that ground has been broken next to the Olive Garden for what I assume will be Red Robin, which again, some have said they can’t wait for.
On the non-food side of things, our Sunday post had some teasers on the front page this morning. Little boxes at the top with a photo and a little line designed to lead you to the Business or Travel section and so on. Now, before I do the mild rant, I understand why it is but it’s still sad. The top right box (first one to catch your eye I suppose) entitled “Sports” was a little picture of Tiger, and the line reads: “Tiger Tied for Third at the Masters”. How many sports publications you know of have headlines like: “so and so tied for 4th in batting title”; or “what’s her name tenth in rankings”. For anybody who watched the drama in yesterday’s third round, you know Tiger was a sidebar at best. We’ll see what today brings.
And, let’s end on a good note. This morning I went to S-bucks for some liquid enthusiasm and arrived at the front door along with another couple (sort of my generation). Being a courteous sort, I held the door for them to enter first. They did, but once inside insisted in get in line before them. Oh, and they didn’t start yacking on a cell phone after (or even during) ordering either.. It’s nice to find those little pockets of civility. Let’s hope they expand.
Viewing note: The Tudors return tonight – great drama. And before that there are two Sherlock Holmes programs, the ones with Jeremy Brett. No matter if you’ve seen it four times, it’s what TV should be..he’s marvelous.
And before that you can enjoy your dinner if you are
DFD
ps - think the P8 arrival was postponed one day. I didn't see it yesterday but it may have arrived..
Anyway, a few things caught my attention over the weekend, so here’s a little chance to get them off my chest.
Sometimes you find out things by “gossip” and sometimes you find out things by just reading the newspaper. Friday’s Enterprise column “This ‘N’ That” (which must have been borrowed from the feeder) entitled “Revival as a sports bar planned for landmark” caught my eye. Turns out it was about the “Willows” (a restaurant just south of Leonardtown that has been shuttered for over a year). I was surprised to learn it started as a home 90 years ago, and turned into a pub in the late ‘30’s. The new owner wants to return it to the “same ambiance”. Really! I bet they didn’t have 50 inch flat screens back then, or Texas Hold ‘em tournaments, or DJ’s. So, good luck with that. Anyway for those that visited the Willows in its last carnation will probably remember the smoke that pervaded the place along with clientele who didn’t know and didn’t care about DFD. So, I had to chuckle at the final paragraph that said “I don’t want to hurt the reputation of the place, I want to add to the reputation”. Unless you go back to the ‘30’s, hurting the reputation might not be so bad.
But on the upside, good for him in starting a new locally owned food establishment. It will be a struggle. Parking and traffic will be an issue to face. And to add another obstacle, I notice that ground has been broken next to the Olive Garden for what I assume will be Red Robin, which again, some have said they can’t wait for.
On the non-food side of things, our Sunday post had some teasers on the front page this morning. Little boxes at the top with a photo and a little line designed to lead you to the Business or Travel section and so on. Now, before I do the mild rant, I understand why it is but it’s still sad. The top right box (first one to catch your eye I suppose) entitled “Sports” was a little picture of Tiger, and the line reads: “Tiger Tied for Third at the Masters”. How many sports publications you know of have headlines like: “so and so tied for 4th in batting title”; or “what’s her name tenth in rankings”. For anybody who watched the drama in yesterday’s third round, you know Tiger was a sidebar at best. We’ll see what today brings.
And, let’s end on a good note. This morning I went to S-bucks for some liquid enthusiasm and arrived at the front door along with another couple (sort of my generation). Being a courteous sort, I held the door for them to enter first. They did, but once inside insisted in get in line before them. Oh, and they didn’t start yacking on a cell phone after (or even during) ordering either.. It’s nice to find those little pockets of civility. Let’s hope they expand.
Viewing note: The Tudors return tonight – great drama. And before that there are two Sherlock Holmes programs, the ones with Jeremy Brett. No matter if you’ve seen it four times, it’s what TV should be..he’s marvelous.
And before that you can enjoy your dinner if you are
DFD
ps - think the P8 arrival was postponed one day. I didn't see it yesterday but it may have arrived..
Friday, April 9, 2010
Friday diversions...
Busy schedule today will compress the usual ramblings to a few bullet points…
Food:
There is a farmer’s market now every Friday on the square in Leonardtown.
Somebody sent me a link that some restaurants who wish to have subdued lighting (romantic, more peaceful, calming, etc.) have found a menu that when you open it, it lights up. What a great idea! Also says that futurists believe that the time will come when the menu is an iPad or a Kindle like device, so the chef/kitchen can make real time changes if something is off the menu, or maybe a fresh ingredient arrived. Interesting.
And, once again the dullard feeder finds out from the alert readership that you can get Duke's Mayo at Food Lion. Just what i need, another jar of Mayo in the fridge, probably sitting there for years.
Watch for it:
Word has it that the first P-8 (Poseidon) is supposed to arrive today here at Pax around 1600. Look for a 737 like object being chased by a P-3.
Rant:
I was at a meeting last night of a civic organization; about 12 people were receiving a presentation from another organization on their experiences with things. At one time, I counted at least half the members that were supposed to be listening with their heads buried in their laps, feverishly working their Blackberries (or whatever device). It used to be laptops, now it’s smart phones. I hope that people would have the courtesy to pay attention to somebody trying to do a favor, but no, let’s make sure we know the cat is taking a nap. A new category might be “distracted listening”. Be considerate of others whether driving or sitting. Think.
Nicer:
I was listening to a radio show the other day that was commenting on the Masters. They were sort of recounting experiences in attending. First you have the hassle of the traffic, parking, lines to get through security ultimately funneling you to a gift area (warehouse like), but then you enter the grounds. The radio person likened it to the Wizard of Oz, when Dorothy opens the door and black and white goes to glorious color. That pretty much captures my memory of the situation exactly. Once you’re on the grounds it is at least as gorgeous as you see on TV. It’s like being in church. Everybody is quiet, polite, and courteous. The other observation with which I completely agree is that it is much hillier than you see on TV. Quite the workout to walk around the course. Yesterday MFO had to tell me to shut up because I kept exclaiming “I was right there”. It’s kind of too bad that the “return” of Tiger dominates the coverage, there’s some great stories out there (at least for the first round). Freddie Leading? Lefty still has it! Watson the Legend? Holy crap. But no, let’s watch Tiger on the practice green. Anyway tune in.
Okay a quick read today, have a great weekend and don’t forget to
DFD
Food:
There is a farmer’s market now every Friday on the square in Leonardtown.
Somebody sent me a link that some restaurants who wish to have subdued lighting (romantic, more peaceful, calming, etc.) have found a menu that when you open it, it lights up. What a great idea! Also says that futurists believe that the time will come when the menu is an iPad or a Kindle like device, so the chef/kitchen can make real time changes if something is off the menu, or maybe a fresh ingredient arrived. Interesting.
And, once again the dullard feeder finds out from the alert readership that you can get Duke's Mayo at Food Lion. Just what i need, another jar of Mayo in the fridge, probably sitting there for years.
Watch for it:
Word has it that the first P-8 (Poseidon) is supposed to arrive today here at Pax around 1600. Look for a 737 like object being chased by a P-3.
Rant:
I was at a meeting last night of a civic organization; about 12 people were receiving a presentation from another organization on their experiences with things. At one time, I counted at least half the members that were supposed to be listening with their heads buried in their laps, feverishly working their Blackberries (or whatever device). It used to be laptops, now it’s smart phones. I hope that people would have the courtesy to pay attention to somebody trying to do a favor, but no, let’s make sure we know the cat is taking a nap. A new category might be “distracted listening”. Be considerate of others whether driving or sitting. Think.
Nicer:
I was listening to a radio show the other day that was commenting on the Masters. They were sort of recounting experiences in attending. First you have the hassle of the traffic, parking, lines to get through security ultimately funneling you to a gift area (warehouse like), but then you enter the grounds. The radio person likened it to the Wizard of Oz, when Dorothy opens the door and black and white goes to glorious color. That pretty much captures my memory of the situation exactly. Once you’re on the grounds it is at least as gorgeous as you see on TV. It’s like being in church. Everybody is quiet, polite, and courteous. The other observation with which I completely agree is that it is much hillier than you see on TV. Quite the workout to walk around the course. Yesterday MFO had to tell me to shut up because I kept exclaiming “I was right there”. It’s kind of too bad that the “return” of Tiger dominates the coverage, there’s some great stories out there (at least for the first round). Freddie Leading? Lefty still has it! Watson the Legend? Holy crap. But no, let’s watch Tiger on the practice green. Anyway tune in.
Okay a quick read today, have a great weekend and don’t forget to
DFD
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