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8 posts categorized "About Restaurant Widow"

Wednesday, September 03, 2008

Lisa it's your birthday...Happy Birthday Lisa!

She would never want anyone to know, which is exactly why I’m doing this!   Through this site, some of you have known her for nearly four years.  I’ve known her for 20; and, as I’m sure some of you would agree, it’s something new every day…always different, sometimes crazy, but always interesting.  I’ve known the Hippie Lisa, the Poet Lisa, the Foodie Lisa and I loved them all…and still do.   Nothing makes me happier than knowing that I have another day with her; each day better than the last.            

The person you normally read here is the real McCoy. A person who is funny, insightful, intelligent, beautiful and honest…a person I’m unbelievably fortunate to know. Happy Birthday Babe!

                                                                                                                                                                     

Husband the Hacker

Friday, February 22, 2008

Not "Just" a Waitress (but so what if I were)

I'm always flattered when guests in the restaurant think I'm still a student.  Especially if they're younger than 90, when anyone under 45 still appears to be in the flower of their youth.  Awhile ago, I decided to just answer the questions without a timeline in my response, perchance giving the impression that I've only just graduated, because the discussion begins to get a little strained.  It usually goes something like this:

Guest (G): So, are you a student around here?
Lisa (L): I was, but I've graduated now.
G: Great!  What's your degree?
L: I have an English degree.
G: Wow, that's really great (clearly this person graduated in something useful, or they'd never say that)!  And now?
L: Sweeps hands around to indicated restaurant surrounding her.
G: Well, yeah, but really, what now?

It's at this point that I start to flounder for something to say.  Should I defend my right to be "just" a waitress if I want to?  Discuss how pointless it is to get an English degree if you aren't going to go on to teach?  Tell him about my secret double life as a blogger?  Tell him I'm really a writer? artist? 

L: Well, I really want to open a restaurant some day.

Gets me off the hook every time.

Of related interest: Why I am a Waitress.

Thursday, May 10, 2007

Welcome to Restaurant Widow

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I'm glad you're here.  If this is your first visit, you might want to check out the "About Restaurant Widow " category (left side of page), if you'd like to learn about my obsessive pen collection or how I review restaurants. 

If you'd like to get right to the restaurant reviews, click here or visit "Columbus Restaurants - List of Reviews " or click here to visit the slightly slow-loading Columbus Restaurant Reviews - Full Reviews.  You might also be interested in checking out my Best Burger in Ohio Hunt; feel free to suggest your favorite.

You can read about Mi Mi Café here, and about El Arepazo here and here.  To read my Top Fives for 2007, which include my favorite bars and farmers as well as restaurants, click here.

I am an avid visitor of Farmer's Markets and an advocate for Community Supported Agriculture, so if you'd like to read my weekly Market reports, click here, or visit CSA & Farm Market Reports.

I love comments and feedback so please feel free to email me or leave comments!

If you'd like to peruse my recipes:

  • Recipes - Appetizers 
  • Recipes - Breakfast 
  • Recipes - Condiments & Dips 
  • Recipes - Desserts 
  • Recipes - Entrees 
  • Recipes - Pasta 
  • Recipes - Savory Baked Goods 
  • Recipes - Side Dishes 
  • Recipes - Soup & Salad

    And, of course, if you are a regular reader, simply scroll down to see my regular post (this will be on top for a few days).

  • Thursday, March 15, 2007

    Some Things About Restaurant Widow

    I've always had a brief "about" page, and I thought I might expand on that.  Recently I read some rather harsh criticism about my site and my writing, which got me thinking.  This was my first negative "review," and at first I took it pretty hard, but I suppose everybody is entitled to their own opinion.  My visitorship grows exponentially, so you can't all hate me! You can read the critique here, if you choose.  So here's a little Q&A with self. In my characteristically stilted writing style.

    • Why did you start Restaurant Widow? I have always been interested in food; a few years ago I became very interested in the idea of sustainable agriculture and began to seriously investigate it and learn to support local products.  I knew I wanted to write about food, especially local food, but I didn't really have an outlet for it at that time.  I have always wanted to be a restaurant critic, as I think everyone does at some point.  One day, in the middle of the long, malaise-filled late winter of 2005, it suddenly occurred to me to Google "food blog," thinking such a thing might exist.  I knew I had found my medium, and Restaurant Widow was born.  Actually, it was Frumpy Foodie then, but it was a work in progress for a few months.
    • Why did you call your site Restaurant Widow?  It was actually Husband's idea.  During that time, I spent a lot of time waiting for him to get off work and going out to dinner by myself.  I used to call myself a Restaurant Widow, and he suggested I call the website that.  Since my Frumpy Foodie logo was going to be a girl in a cardigan with tomato sauce on it, this seemed like a good alternative.
    • Why do you call Husband Husband?  This was a criticism of my hater on StumbleUpon.com - is Husband an automaton?  Of course not.  He has as much personality as I do.  If you are tired of reading "Husband," I can't apologize.  But here's why I call him Husband and also a few things about him, so you can put a personality to the title: When Husband was a bar manager and I would go to his bar, my tab was always under the name "Wife," or even worse, "Wifey."  "Don't your employees know my name?!" I would say.  It bothered me at first, but I began to refer to him as Husband.  I still do.  When I can't reach something, I say "Tall Husband, can you come here and fetch me the le Creuset tomato pot on top of the cupboard?"  Also, because we lived in the neighborhood where he worked, everywhere we went, we met people who wanted to talk to Husband about his job.  Sometimes we would be on a date or out to dinner (at that point, we only had a day off together every 2 weeks or so), and people would try to sell him things, or even put themselves physically between us, back to me, to discuss industry-related nonsense.  You can imagine how irritating this might be.  When I began this blog, I wanted to have a separate identity.  It seemed like a good time for turnabout.  Many writers choose to keep their and their significant other's identities private; a lot of them refer to them significant others by their initials, but I like to have a name attached.  I have always had a habit of referring to people by their title - when I refer to Chef, for example, that's what I call Chef to his face. It's natural in the restaurant business.  Of course Husband has a personality, and he is not an automaton.  He's very smart and good at what he does and has all sorts of wonderful qualities.  He is tall and has a full head of hair, which he flaunts in the face of balding friends by shaving his entire head on a regular basis.  He studied bugs in college and remembers everything he reads unless I wrote it (as in "Babe - take the trash out please").  He can list the qualities of almost any wine you would throw in his face and can probably pair it with anything you can think of.  He is a more adventurous eater than even I am, and loves all sorts of offal.  Husband looks especially good in blue, and is the funniest person I have ever known.  He loves to throw in bizarre references that 1 in 50 people understand and thinks it's funny when he has to explain himself.  He makes very tasty limoncello and is a champion litter-box cleaner.  He even laughs at the songs I make up for the kitties.  Or maybe he's laughing at me.  Husband thinks I am a hypochondriac and loves to roll his eyes at me when I suggest I might have bone cancer.  There, happy now?
    • Why do you put up pictures of your cats when you have a food site?  I think I have admitted openly that I will one day be the old lady who dies alone and is half eaten by her cats.  It's not a depressing thing, I like to think of it as giving back, a fulfillment of the circle of life.  I eat animals, and one day, they will eat me.  Also, most people like the cat pictures.  No one has ever complained about the cat pictures, but they have written to complain when there are no cat pictures, so I've decided to keep the cat pictures.  Besides, it's fun to go back and see how the Tinies progressed, and now that we have Tinies 2.0 (our last batch unless we foster, I promise), it will be fun to compare and contrast.
    • Do you have any actual authority to be writing about food and restaurants?  Years in the food industry and constant study.  I constantly read about food.  On Food & Cooking is never far from reach.  It's completely fascinating.  Also, I like to eat.  I don't really think this is a good qualification of a critic, but I know enough about food and the running of a restaurant to know when things are going well.
    • Who is your favorite chef?  I have lots.  If I were to ever cook in a restaurant, I would probably most like to be like Judy Rogers (Zuni Cafe), whose food I have eaten, or Patrick O'Connell (The Inn at Little Washington), whose food I haven't eaten.  I like comforting, ingredient-focused food.  Of course, Thomas Keller is a demigod, but I don't foresee myself attaining anything like that.  Ever.  See?  Stilted.  My favorite local chef is probably Mike Kimura, from Kihachi.  I love the focus of Japanese cuisine.  Last time I went to Kihachi he presented me with roasted sea urchin wrapped in freshly toasted nori.  I didn't think I liked sea urchin until I tasted that morsel.
    • Do you want to be a chef?  It's not that I'm lazy, but I don't like chef hours.  Chef works more hours in our restaurant than anyone else.  That being said, I do plan to own a restaurant some day and I would like to be in the kitchen in some capacity; probably as a baker or garde manger girl.
    • Do you want to write a cookbook?  Some day.  A long way off.  I have little to offer at this point in my life, but one day.
    • Why aren't you a vegetarian?  Something about me makes everyone assume I am a vegetarian when they meet me.  But I'm not.  I don't know how I can to be a meat-eater, as I have always been a bit of a natural bleeding-heart animal lover (see cat paragraph, above).  When I was young, I read a book called Mother Earth, Father Sky which gave me a unique perspective on eating meat, where the animal about to be eaten is thanked and revered for its sacrifice.  I try to eat meat which has been responsibly and kindly raised.  I think everyone should be aware of where their food comes from, and how it gets to the market.  I think everyone should watch an animal being slaughtered at least once in their life.  That being said, I'm glad I did so enough slaughtering in my childhood to vindicate my guilt.
    • Why do you write about Central Ohio when it's so boring (in the opinion of the critic)?  This is where I have decided to live, for better or worse.  There are many great things about Columbus, and many things which can be improved.  I like to highlight the good things, in hopes of keeping them.  As for my critic saying I am a "unrefined native," well, I suppose that's a matter of opinion, but I will challenge her to a natto-covered sea cucumber eating contest any day of the week.

    Friday, February 09, 2007

    10 More Things You Probably Don't Care if You Know

    Notebook
    Last year I did a piece on "10 Things You Probably Don't Care if You Know," and I thought I'd do another one this year, seeing as there is rather a dearth of cooking happening in my house (do you really want to know about my 10th loaf of bread?  More about my frozen dishwasher?)  So, without further ado . . .

    1. I have a bit of a pen obsession.  Anyone at work will tell you I am very careful who gets to borrow a pen from me, even though I always have enough pens in my apron to provide one to each old lady who wants separate checks no matter how many there are at the table.  I even keep a few un-Lisa worthy pens in my pocket, just for doling out to my lesser-prepared coworkers.  I am very suspicious if ever I catch another server with my brand of pen, because, you see, there is only one pen for me: the Pilot G-2 clickable roller ball gel pen, preferably in the .05cm tip (they can be a challenge to find).  Black is preferable, but occasionally I like to work in blue as well.  The mini size (available only in the lesser, but bolder, .07cm tip), work perfectly with my Moleskin reporter's notebook, they clip on and are just right.  I can only feel comfortable if I have about 30 G2s in the house/handbag/apron/desk at a time.  I must have one within reach at all times.
    2. I loathe the Food Network.  Loathe, loathe loathe.  It fills me with rage, just to see the logo flashing on the screen.  I used to really dislike Mario Batali, with his sausagey fingers and his creepy little pig eyes.  His mispronunciations and misinformation are a source of much derision here at Chez Widow.  Husband and I get a kick out of watching him just to point out everything he says that isn't factual.  It's a hoot.  These days, I can tolerate Mario because in truth, much of his food is appealing.  Mario was the Food Network's last remaining bastion of hope.  And soon he'll be gone, too.  Rachel Ray and Giada Lollipop head (ever notice how her eyes bulge whenever she's about to take a bite of something at the end of the show?  That's the only thing she's going to eat all week) only have to show up on the screen for me to start going into raging fits of profanity.  Stop smiling so hard - it's creepy, okay? 
    3. Left to my own devices, I will eat nothing but carbs.  I could eat potatoes covered in fried rice with gravy made from egg noodles.  And still have some bread on the side.  There is nothing I love more than a carb covered in salt.  The pure beauty of a simple, cold, boiled potato dusted with salt is an amazing thing.  Don't even get me started on potatoes poached in duck fat.  Or noodles tossed in schmaltz.  Or foie gras dirty rice.
    4. I'm actually a little bossy.  I've tried to be better at this since I made a boy cry at work last year when he refused to learn how to properly clean the cappuccino machine (I don't like lazy workers - sue me).  Recently, when we hired a new boy, I said "Hi, I'm Lisa.  Sometimes I make people cry.  Even boys.  You don't look like the sort who would cry, now do you?  DO YOU??"  This one hasn't cried.  Maybe I am getting better.
    5. There aren't many things I compulsively shove into my mouth with abandon.  I prefer to remain slightly more civilized.  That being said, I could eat the skin from an entire roasted chicken standing at the oven, as soon as it's cool enough for my heat-resistant little fingers to pry into.  Fortunately for me, Husband can't stand chicken skin and never complains when his plate arrives at the table, chicken perfectly skinless.  He's also nice enough to eat the white meat, which I don't care for.  I will never understand why everyone loves white meat so much; it's almost always dry, pasty, and tasteless.  I am always the only one at Thanksgiving who will opt for the turkey leg, with pleasure. 
    6. I love crime television, and I will watch almost anything, no matter how terrible.  It's only been recently that I've finally given up on CSI:Miami; I just couldn't groan through anymore over-acted melodrama.  From the good, high days of Lenny Briscoe Law & Order to the low, low Criminal Minds (I can't help it, I'm in love with that Matthew Gray Gubler), I love it all.  I also love the X Files.  I was informed at an early age from my classmates that I was a nerd and I have never looked back. 
    7. No matter how old I get and how much I know I should be eating my whole grains, I still like white bread better than whole wheat.  Except the wheat bread with sunflower seeds in from the Winds.  I could eat that bread every day.
    8. I drink more beer than wine.  This used to scandalize Husband's regulars when he worked at the Bar.  How could I be married to such a wine guy and be caught dead with light beer?  Well, as any wine person will tell you (any honest one, anyway), the best part of a wine tasting is the beer at the end.  It's refreshing.  Furthermore, it's cheap.  One can't always be lounging about with $18 glasses of pinot.  Well, not this one, anyway.
    9. It is impossible for me to drive past a field of cows and not shout "MOO!"
    10. I cannot convert to digital technology to save my life.  Husband gave me his PDA when he quit being a manager and I played solitaire on it for a few days before handing it back over.  I tried to switch from a paper calender to the Google calender and missed a deadline.  It just doesn't work.  I must have a notebook full of lists of things to do along with a paper calender with the dates they must be done.  I can't be the only one, because so far it's never been difficult for me to purchase a paper calender at Staples.

    Well, there you have it.  Now we're even better friends.
    Pens

    Friday, December 29, 2006

    More Notes on Reviewing

    After Jennifer's post on the reviewing in her native Syracuse, I began thinking it's time again for some more thoughts on reviewing.  I have long maintained the fine citizens of Columbus are cheated out of fair reviews by the fact that all restauranteurs know every reviewer in the city; some "reviewers" call ahead to announce their presence, eat in the restaurant in the afternoon when it isn't open, and get everything for free, including wine.  They shall remain nameless but their opinions, of course, are suspect.

    So here are a few thoughts I have about reviewing.  I realize some people in the city only believe something if it's in print and the writer is being paid to do it, and that bloggers shouldn't take themselves seriously, but I do take it seriously, for better or worse.

    • I base my review on at least 2 visits; I believe the industry standard is 3 visits, but no one is paying for my dinner, and that can be prohibitive.  I'd rather have a full experience twice than skimp 3 times; furthermore, I work 4-5 nights a week and it could take up to a full month to review a single restaurant.  Occasionally I will get so excited about a restaurant that I will write about it after one visit - such as the Refectory, or Kihachi - these are special places who are nearly always on top of their game, and are kind of above petty criticism.  An aquaintaince once whined to me about their dislike of the plating at Kihachi.  Japanese cuisine has an entire set of guidelines surrounding plating of food which I am only beginning to understand, and therefore I have absolutely no leg to stand on to complain they served something is a manner which I found displeasing.
    • I would not review a chain, at least I don't think so.  Of course, there are some local "chains," such as Hunan House and Hunan Lion, but these are local operations with an in-house chef and they aren't the same as say, the Olive Garden.  For instance, I happen to love Potbelly Sandwich Works, but, being that it's a chain and just a sandwich joint, I wouldn't give it a full review.  It's enough to say I love it, especially the giardinara, yum.
    • I will admit there is a certain amount of Columbus bias which I think is unavoidable when writing about a smaller big city.  Would some of the restaurants I love stand up to others in Vegas or New York?  Probably not, but I like to use Columbus as my point of comparison whenever possible.  Otherwise I might never eat out.  There are a few restaurants and food operations which are media darlings which I happen to really dislike, or have had bad experiences in, but I hesitate to write unfavorable reviews about them because I know they have honest intentions.  There is one restaurant in particular where I have eaten a few times, kind of hoping for a good experience, but haven't had one; maybe one day I'll get up the nerve to write about how bad their shrimp & grits are.  That should narrow it down.
    • I have worked in the restaurant business for a long time.  It's easy for me to assess the inner workings of a restaurant very quickly, to see where the managers and servers are going wrong, to notice how everyone works together; I can tell if my food has been sitting under a heat lamp, has visited the microwave, waited for other dishes to be completed, etc.  I can tell if the server is bad or just inexperienced.  In situations like my La Tavola experience, it can be hard for me to sit and relax during dinner because I can literally see the staff coming apart at the seams.
    • Whenever possible, I like to visit small ethnic restaurants, and will eat anything at least once.  I don't pretend to know if they are "authentic," as I have never travelled to Japan, Vietnam, etc.  As far as I'm concerned, if the proprietor of the restaurant came from said country of origin and uses recipes s/he learned there, it's authentic.  Who am I to judge.
    • I will always be biased towards chefs who source out unique ingredients, support local agriculture, encourage me to try something new, or otherwise invigorate my appetite and food-related curiosity.  This is why I love Alana's so much; even if a dish is a miss, Alana will be the first to get locally-grown fresh black lentils, for instance, or to use an Indonesian spice blend purchased in a marketplace and smuggled back into the States by a regular.
    • I would never, ever call ahead to announce my presence.  Not that it matters because no one knows me, but a few times, people have called to make reservations at the restaurant where I work and have said things like "I own Blank restaurant."  If you were that important, we'd already know.  One local restauranteur did that recently and it has totally tainted me towards his restaurant, which used to be a favorite.  His business partner has eaten in our restaurant about 20 times in the past 2 years or so and has never called ahead to announce his visit; he usually gets special treatment anyway because, although we do we know who he is, he's also nice and he tips well.  Those are the keys to getting good service in a restaurant: being nice and tipping well.  Take note, all of you self-proclaimed wine and food aficionados out there.
    • If ever I should get a freebie, should know the chef or owner of a restaurant (beyond sight recognition), I will make it known, in the interest of full disclosure.

    There we have it; further thoughts on reviewing.  Feel free to challenge me.

    Friday, December 22, 2006

    Why I Am a Waitress - a Manifesto

    I had a table last night, filled with government workers, who were discussing stress.  One of the girls at the table (who was younger than me) was having a lot of health problems which her doctor told her were stress related.  I happened to be at the table at this point, and the girl looked at me, sighed, and said "everything is related to stress, isn't it?"  Because I had been down the exact road she had been down, I knew exactly what she was talking about. 

    "Yes," I said, "You have to work really hard to keep stress out of your life." 

    Another lady at the table looked at me and said "You don't look stressed at all.  In fact, you have this really happy glow about you.  You look happy."  At this point, all the women at the table turned and inspected me and concurred.  "You're right.  She has a happy glow."  The continued to stare for a beat, their faces growing wistful.  They can't remember being happy, they all work for the Bureau of Motor Vehicles.  I was blushing, but I think I should spread the word about happiness.  And exfoliation, the only way to explain the glow: exfoliate every day.

    "I used to be stressed.  I used to have a desk job, at a good company and then I retired to waitressing."  Why did I do it?  Why did I flush my good corporate job and my 401K down the toilette?

    My entire life, I have dreamed of being many things - concert pianist, marine biologist, actress, model (what little girl hasn't), lawyer (frequently), nurse (my mom was a nurse - as a child, I thought naturally this meant I would also become a nurse), teacher, professor (in college, it was always assumed by myself and my professors that I would continue on to the PhD level and become another professor: this kept me from becoming better prepared to do anything else upon graduation except consider ghostwriting critical theory papers.), zoo keeper, artist, etc., but the one thing I have always wanted to be above all else was a writer.  From my very first days of book-loving (birthed from my earlier days of flat-out refusing to learn to read), I have wanted to be a writer.  I have an overactive imagination which can occasionally be a detriment to normal life.  Anyone with a similar problem probably knows what I'm talking about.  Get the imagination working and who knows what sort of new fear you might concoct out of thin air.

    I got an English degree and began life.  Like many of us with English degrees - Chef included, I started life in a restaurant.  I thought about going back to school after college but was so traumatized by it and relieved to be finished that I put it off.  On a whim, I went with a friend to a Clothing Retail Giant (you've heard of them) to fill out an application.  I landed an entry-level position.  A few months later, I got a promotion.  Within a year and a half, I was a corporate trainer.  I wrote training materials and taught people about fabric and clothing and how to give good service.  I loved my job.  I had benefits and a retirement plan and I was barely beyond drinking age.  And then our department downsized.  I was moved from my nice big desk to a cubicle.  I was suddenly in charge of 15 people.  I had to stay awake and alert all day, every day.  I had a new boss I hated so much I woke up every day and thought about how much I hated her.  Every day before I went in to work I would sit in the car and say the things I wanted to say to my boss, using words which would probably make my mother cry.

    On the first week day of every month, we would have cake day.  Our HR department printed a list of all the birthdays for said month and put giant sheet cakes in the break room all day which read "Happy Birthday, X Inc. Employees!!.  Cake day became the highlight of my job.  If I missed cake day, I was actually disappointed the next day.  I was sad about missing grocery store cake.  I was driving 1/2 hour each way to work every day, and on the weekends I would pick up a bartending shift here and there and, in 2 days, make almost a week's pay.  I wasn't healthy, I had all sorts of tummy issues, I couldn't eat, I was an anxious wreck, and I felt I could not survive another minute under the florescent lights in our office, I applied for a promotion and I didn't get it.  It was time for a change.

    I had a moment of crisis - I started studying for the LSAT, I looked into going back to school for my teaching certification, and then it hit me.  I was trying to do all these things to make other people happy, so I could quit my job in a frenzy and say "see?  I'm am smart!  I'm going to law school!"  (I never said I was mature.)  I was purposefully delaying my writing career out of fear.  I retired to my first job, restaurant work.  For about the same amount of money.  Of course, there's no 401K, but there is a 30 hour work week.  And good food.  And witty banter.  And the only stress melts away the moment I leave the building.

    It took awhile to get around to writing, and I'm still not where I want to be, of course.  I don't send out inquiries for freelance work like I should, and I've never made a book proposal, but those things will come when they're ready.  I'm nowhere near read to write a cookbook yet, and if I don't do it until I'm 45 then that's okay. 

    Why did I tell you all of this?  Because in my last year at Giant Clothing Retailer, I made a New Year's resolution to start writing.  Some people decry resolutions, but I think they're great.  People have celebrated their various New Years by ritualizing regrowth, renewal, etc. for thousands of years, and there must be a reason.  It's a good time to take stock and analyze our paths.  In the past I have made resolutions to not eat fast food for a year, to quit smoking, and to have some writing published.  I have kept all of those, even if some of them took longer than a year to accomplish.  I'm just saying if you have a dream you've been putting off, it might be the right time to re-investigate it.

    Thursday, March 09, 2006

    10 Things You Probably Don't Care if You Know or Not

    Wok_1 I don't spend a lot of time lurking around, leaving comments on other people's websites.  I feel a little guilty saying that, but it's true.  I think this is why I am never tagged for memes.  Which is fine, because the pressure of responding to them is just too much for lazy Lisa.  Doing it of my own free will is, of course, a breeze.   So, here are 10 things about me which not a lot of people know:

    1.  I had my first encounter with an Ice Cream Truck at the age of 15.  Growing up in the country, I had no idea such a thing even existed.  Needless to say, my friends thought this was the most ridiculous thing they had ever heard of.

    2.  It is my plan to become a well-paid and popular, if quirky, writer one of these days.  One the reasons for this is that I love wearing pajamas.  My main motivating factor, upon waking, and besides making money, is to get to a point of the day where I can once again be wearing pajamas.  It is my plan to show up at book signings in pajamas, hence the quirky part.  They will be nice pajamas, of course, I have a vast and thorough pajama collection.  I  once met a news writer who told me his infatuation with writing began once he heard writers could (and frequently did) drink all the time.  I, on the other hand, am excited to get paid to sit in my pajamas drinking coffee all day and holding a revolving selection of sleeping cats.

    3.  My mother was one of those urban legends to have a pressure cooker explode in her kitchen.  This was very traumatic for me when I was little, and to this day I view the pressure cooker with nothing but fear and trepidation.

    4.  My first culinary specialty was Sloppy Joe's.  I saw this as an opportunity to showcase my amazing improvisation skills by lining up the contents of the spice rack and adding each one with a dash and a flourish.    I've often wondered, as an adult, if they were any good or not.  As a 9-year-old, they were heaven.

    5.  My first real food epiphany came from the Japanese Steakhouse.  It was there that I learned that stir-frying is one of the best ways to prepare food, and it was there I learned to love onions, zucchini, mushrooms and mung bean sprouts. 

    6.  My father's family has the definitive Amish recipe for apple butter in Central Ohio, and we own 2 enormous copper-lined cauldrons for making it.

    7.  I hate cilantro.

    8.  As a child, I was allergic/intolerant to the following products:  chocolate, eggs, tomatoes, citric acid, citrus fruits, artificial colors and artificial flavoring.  Failure to eat within these guidelines resulted in what I like to call "Allergy Head," whereby I was even more pallid then usual, highlighted by dark circles under my eyes.  I looked like a shiny, skinny panda bear.  You can imagine what a hoot my birthday parties were.  Oh, wait, I didn't have any. 

    9.  I have sliced roughly a million bananas for dehydrating purposes.  For about a 4 year period when I was a child, my mother dehydrated anything that would sit still for 24-36 hours.  I had one childhood friend who refused to spend anymore nights at my house if it meant getting up at 7 on Saturday morning and slicing 80 pounds of bananas before we were allowed to play dress-up.

    10.  I was such a beer snob (after turning 21, of course!) that I reached the age of 24 before ever tasting an average domestic beer such as Bud Light.  This does not, of course, include sips of Coors stolen from the plastic cups of my parent's sailing buddies as a child.  Back then, Coors was as exotic as Saison is now, and known only to sophisticated, Colorado types.

    So there you have it.  Now we're Best Friends.

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