Turn The Lights Back On

Okay.  Time to turn the lights back on.  And it is true, the more things fall apart, the more they come together.  So, what happened?  Well, the short answer is that I simply ran out of gas and money to run the store.  The Army of One approach?  Not so much.  Also, while I was aware of the pitfalls of starting a food enterprise, and attempted to avoid them, I pretty much landed ass over tea kettle in every single one.  But as a friend once told me, “You’re like a cat, you always find a way to land on your feet.”  I think that’s because I own every mistake I make and apologize when I do wrong.  I own it here.  In particular, the fundamental mistake of deciding to build-out a café/eatery.  I came up here to cook gourmet, intimate dinners—not to sling sandwiches and do take-home meals.  Don’t get me wrong, I enjoyed the store and all the awesome people/customers I met.  But, deep down, it wasn’t the reason I wanted to move here.  Somehow, things got sideways.  So, right, maybe I wasn’t grounded.  I mean, what rational human being walks away from a six figure salary, sells his house, moves to a new town three hours away, builds an eatery and runs it by himself—and does it while wrapping up a divorce and taking on the majority of the care of the children?  Fucking stupid, right?  Okay, maybe not entirely stupid, but certainly not the easy way.  Nothing about this was easy, or easy for me.  Let me say that again–nothing about this was easy for me.

When I fail, I own it.  I also take a moment to digest it and take what I can from it.  Here, I learned a lot of valuable lessons.  One of them?  I came up here to cook high-end food.  The few opportunities I got to do so in the last year, I killed it.  I gained the confidence in my cooking I needed—when I’m on, I can throw down with anyone.  I thank Melanie Blankenship for giving me the opportunity to figure this out—and for telling me I have the skill to deliver mad food.

Unfortunately, the shit got wild and—like a weeble wobble caught in a hurricane—I fell over, but I didn’t fall down.  Falling over included a trip to the emergency room in mid February.  Which leads me to another lesson learned—fluorescent lights suck.  Why they put them in emergency rooms, blaring down on you while you wait (and wait) for a doctor, is beyond me.  Particularly, late at night, the damn things burn a hole in your head.  If you didn’t need medical assistance beforehand, by the time you get out of the ER, you will be blind.  Maybe that is a good thing . . . you won’t be able to see the massive bill that you incurred to be told, “There’s something wrong with you, we just don’t know what.”  Uh, tell me something I don’t know?  I was scared.  I admit it.  Hooked up to machines.  Tests coming back “abnormal.”  In pain.  Alone.  My kids.  My kids.  My kids.  All I could think about.

No worries folks, a few months later and my machine is getting back to normal.  Diet.  Exercise.  Sleep.  Some crap about inflammatory markers and chronic fatigue immune syndrome.  Blah, blah, blah.  No doubt, it was frightening, enough to make me assess what was going on.  I couldn’t run the store and take care of my kids.  And, I was not comfortable with the imbalance between money in (lawyering) and money out (the store).  I was putting my family in jeopardy.  The crappy thing is that the store was meant to be something I built with my kids.  Some sort of legacy, or at least a place where they could learn life lessons.  When it became the albatross—that was a tough pill to swallow.

Today, life’s looking sharp.  Crisp, even.  I’m starting to think about food again (lost the passion for a spell), and I’m working on a new venture that is tight.  Low overhead, all about the food . . . and I’m not doing it alone.  Waiting on a few things to materialize and, if they do, we’re going subterranean, Fall 2012.  Things fall apart.  Things fall together again.  This cat has landed on his feet—albeit it with a bit of debris and some minor damage incurred during the fall.  Watch out, snitches.

For my kids:

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Life Is Not A Spectator Sport

I didn’t watch one second of the Super Bowl.  Don’t get me wrong, I love my Patriots.  Loved them as a little kid, when they sucked ass.  Love them now.  I wanted them to win.  But for whatever reason, I just saw it for what it was–just a game.  Grown men doing something they love, living out their dream to play in the NFL.  Good for them.  But, for whatever philosophical, anti-American or stupid ass reason–just didn’t feel like being a spectator to the spectacle of it.  These days, there are far too many Spectator Sams.  Far too  many analysts and critics.  Not enough people that want to actually get in the mix, get hit and keep going.  Everyone’s a critic or an entertainer.  Really, that’s the best this country has to offer?  Our big export?  A fucking Super Bowl?  Yah, I’m being overly dramatic and full of rhetoric.  So what.  China gobbles up gold and we wonder why.  Our politicians are full of shit.  A few ticks down on the unreliable unemployment rate and some think the Messiah has truly arrived.

At the moment, I’m all about doing what I love and living my life.  Today, that meant taking the precious few moments I have of free time to do something meaningful–instead of drinking beer, eating Americana food, making water-cooler talk, putting a few bucks in a betting pool (I always get 2 and 5, sometimes 8), and being a spectator.  Look, I’m not knocking it.  I like to watch a good game, and I hear this one was pretty good.  But today, it was far more important to engage life, take chances, put it all out there.  Life is not a spectator sport and, today, I left it all out on the field.  Today, I served the substance from the belly of my soul.  And it was far better than any game on TV.  What dreams may come of it?  I don’t know, but I’ll be there to find out–on the field, fully engaged. 

“Unless the soul goes out to meet what we see, we do not see it; nothing do we see, not a beetle, not a blade of grass.”  – William Henry Hudson

I look at it this way:  To understand life, you must look backward and examine your past.  To live it, you must look forward.

Be well.  Eat well.

Boo Cioffi

A little ditty that I enjoy.  Kudos to my high school English teacher, Ralph Sneeden.  He had a knack of using modern examples to highlight the classics.  I’ll let the English majors try to figure out for what play Mr. Sneeden used this song to explain a scene and an emotion. 

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Things Change. Things Stay The Same.

My daughter likes to write.  Tonight, she asked me what was in the box in my office.  More precisely, “What’s all that junk in the box?”  What to say.  Journals filled with the scribblings of (who I used to think was) a Monster In America?  Of course, when the lights got turned on, the monster was revealed to be just a Dad.  Just an Average Joe.  Just another human being.  I explained that it isn’t junk, but years of writing that I started saving since I was 15.  She asks whether any of it “is in a library, is the stuff in real books?”  I tell her that most of my writing is just for me.  It is “sort of just a part of what I like to do.”  Of course, I show her some of the prose that made it into small literary journals and the like.  I show her the book I wrote (that will never get published), and the screenplay adaptation that I did for fun.  But she’s not impressed with any of it.  Rather, she thinks it’s just ”cool that you enjoy writing.  We have that in common.”  And then she remarks, “But, I started keeping my journal last year, when I was eight.  So, I’ve sort of got a head-start from when you started.”  “Yes, you’re right,” I tell her.  “And you know what?  You tell better stories,” I say.  She smiles.  The stories.  The cosmologies.  The memories of simple conversations between father and child.  The family histories remembered and built around a big night of food, fun and celebration.  As much as life moves on, it has a knack of just staying put.  Right there, in front us to enjoy.  So much for pulling back on the introspective/streaming posts.  Guess it is just a part of who I am.   

 

CITY LEAVE   (1997)

If you slow yourself, get past the altricial feeling, and let your head rest in the clouds.

Perhaps, put yourself in a well-lighted place, not necessarily bright.  Notice every moment ripple outward exponentially—

Now, people wrapped a bit tighter, the fig leaf summer fashion not quite enough anymore.  Mother Nature turning her glowing caress into slightly curt, and biting bitch.  And when you smirk, she responds with a slap of your face.  A bullet steel freezing rain, at ten below.

In the now, snug in a café window peep show, the bodies keep bustling by.  Leaves, blown gently.

Through the steam of my strong coffee, her face appears—

as if on a passing train.  Fraction of clarity, then blurred by the loco motion. 

Hitting the street, hands thrust into my coat pocket, chin tucked into my chest.  But even in the city, today the air is sharp with burnt leaf, crisp apple orchard aroma.

Sometimes, if you sigh—and mean it–

If you move in a slow-motion perfection.  You realize that things simply occur, without regard, even to chaos.

Like catching a moment of honest rhythm, falling in love with a stranger, or sensing a change in season.

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Always Look On The Bright Side Of Life

On Monday, I was in San Francisco.  I attended the Fancy Food Show.  It was very, very educational.  As much attention as the so-called Slow Food Movement gets, it was readily apparent that small producers–making righteous, honest food–are still the outliers.  I figured as much, but seeing it in your face was still amazing. 

On Monday, we left the show and jumped in a taxi.  We headed to the Ferry Building.  Funny, right before I lost my marbles and decided to move to Templeton, pursue my passion for food and all that jazz, I was offered a job by a law firm in the Ferry Building.  I was also offered a job in Los Angeles.  San Fran or Los Angeles?  Of course, we all know I chose something entirely different instead.  And so it goes.

On Monday, in that taxi, I received a message from a long-time friend.  His brother had passed away.  His brother was also a friend of mine.  On Monday, stuck in a taxi, I didn’t know what to do.  Laugh in rememberance of the good times I shared with my brother-in-friendship.  Cry my fucking eyes out and scream in pain.  Caught in the middle, I just went numb.  I did my best to tune it out and carry on. 

On Monday, I got home around 10:00 pm.  I poured myself a stiff drink, sat down, and thought about my brother-in-friendship–Frank Payne.  I thought about his blood brothers, Pat and Brendan.  Can’t even imagine the day I lose my brother.  I pray to the gods I go first.  Loss hurts.  It cuts to the quick of things–exposes you to anguish and a deep aching.  It makes sure you don’t forget that life is fragile and that everything teeters on the brink.  It commands you to stop complaining about the cuts on the soles of your feet as you slide down that microscopic razor line.  

On Monday, I was reminded that the measure of a man’s worth has nothing to do with money.  It has everything to do with whether he was a decent human being.  Was he kind?  Caring?  Did he do good things? 

Make no mistake.  Frank Payne was a man of immeasurable worth.  One of the most endearing, honest and caring persons I’ve ever known.  And one funny, funny bastard.  Always made people smile. 

On Monday, I found out the world lost another good man.  Apparently, Frank always said that he wanted the ending of The Life Of Brian played at his funeral.  Here you go, Frank.  Enjoy.  Love you my friend, may you rest in peace.  And so it goes.

   

Frank Payne

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Ickle Me, Pickle Me, Tickle Me Too

“On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.” — Thomas Jefferson.

Pickling stuff is truly one of the ancient food arts.  According to my online research, it dates back some 4,000 years in human history.  There is a very cool pickle history timeline.  Check it out.  Anyway, a friend of mine is fast becoming an expert at pickling.  Actually, he is a master at the smoker, good baker, good cook and all around kick ass guy.  His dream is to own an ice cream shop in Cambria.  I think he should move to Templeton and partner up with me . . . or just take over the joint, as he would probably do a much better job at it than I’m doing lately!  Rodney Sawyer, Texas Longhorn fan, good man.  Find him here

So, I’m cheating on this one.  I used a Quick Pickle Kit from Connoisseur Creations.  The company is based in, I believe, San Jose, and founded by two women.  I could not find a web address for them.  Anyway, the Kit was easy and, why yes, quick.  In a nutshell, put a bunch of veggies in the bale jar provided.  Add the pre-packaged and measured spices/seasonings.  Top with vinegar and water solution and process in simmering pot for about 75 minutes.  Done.  Chill out, chill the product . . . and then open and enjoy.  That simple.  Here’s a little video clip of me in action (sort of):

And, here are some pictures of the final product:

The brine turned purple because of the purple cauliflower I used.  It still came out looking quite nice.  Here’s a close-up of a few pickled veggies ready to be served:

good eats.

Really, this was a quick and simple kit.  Something that you could do with kids, if you have any.  They would get a kick out of it, and they don’t have to wait around forever and day to enjoy the fruits of their labor.  It is something I may do with my kids.  Perhaps, we will sit around, chomp on some pickled veggies and take turns reading one of my daughter’s all-time favorite Shel Silverstein poems.  Ah, the short and sweet story of dear Ickle Me, Pickle Me, Tickle Me Too.  My guess?  Although they never returned to the world they knew, they probably found another place with mulligan stew.  Love you Pey Pey.  Love you May May.   

Be well.  Eat well (and, don’t get too, uh, pickled?). 

Boo.

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Faith and Strong Coffee

It’s cold outside.  Even for California, it’s cold.  That type of cold where all motion is sort of semi-suspended.  The air so crisp that it threatens to steal your very last breathe.  I’m walking over to Dark Nectar to get the coffee pots for the store.  Paul roasts the beans right there at the shop, and I usually indulge in an americano with a shot of amaretto.  Part of the morning routine.  Keeps me, well, regular?  As I’m walking down Main Street, it hits me, as it has so many times before.  I’m insignificant.  Everything I do is insignificant in the grand scheme of things.  Despite what some folks have said about my journey, I’m not courageous.  I’m not inspirational.  I’m not amazing.  I just am.  Yes, these are simple, adolescent thoughts that are just as relevant now as they were when I was a student at the University of Chicago.  While I no longer smoke cigarettes, I still drink strong coffee.  And I still find a way to let philosophical mumbo jumbo swirl about me.  I’m not trying to push some new age crap on you, or make any sort of wow statement.  I just am.  Perhaps, more specifically, I’m grateful for life.  

I suppose I look at it this way (thanks F. Kafka, for the help):  I believe in the indestructible element within me, and that element is a basic appreciation for living.  I didn’t reach this epiphany by years of struggle.  I didn’t grow up in the slums of a city, or feel hunger pains for years on end.  I simply went without for a while.  About two months, to be exact.  Without some of the basics most of us take for granted—running water, heat, family.  Thankfully, I still had shelter–a trailer, to be exact.  I don’t want to inject politics into the mix, but I will.  I just wonder whether our leaders might view things differently if they went without for a while.  No more fancy lunches, paid for by Monsanto or whatever big corporate special interest group is pulling the strings.  No more townhouses.  No more.  Remember what it is like to fight for survival, for a cause, for something far more important than perpetuating the corruption that is our federal government.  Go without, maybe lie awake at night wondering how to pay the bills.  Or, like a friend recently expressed, wonder how to tell a child who still believes in Santa Claus that there will be no Christmas this year because Santa is experiencing financial difficulty.  Anyway, I’ve already said too much.

When you go without, I think one of two things happen.  You either let it overwhelm you, and you quit.  Or, you find your faith.  Yup, two for two–politics and religion in a post!  I don’t mean faith in some god, or structured religion.  I’ll be open, that stuff is just not for me.  Rather, I just mean some sort of personal conviction or strength.  Something that makes it impossible to give in, to quit.  For me, it is just a simple appreciation for what I’ve done, seen, had, lost, loved, tasted, drank, hugged, kissed, etc.  My life, while insignificant in the grand scheme of things, is my faith.  And I’m sure many people, if asked, would say I’m damn lucky to still have it!  I’ve made some very risky decisions in my life.  I’ll leave it at that.  Anyway, it is my appreciation for simply living that helps me push forward–against every possible roadblock.  Going without forced me to believe in myself.  I hope I never forget it.  And while it may be insignficant in the big picture, it is everything to me.  Because, to paraphrase Steely Dan, I still had a song to sing when the razor boy came and took all my fancy things away.

This may be the last in a series of introspective posts I am going to do for a while.  I need to get back to my food, to my kitchen.  While I can’t do the pickled watermelon project, I am going to do some other fun stuff.  Hopefully, my cooking and kitchen antics will be entertaining for you all.  There’s just not much more I can say about where I am, at the moment.  I’m here.  I’m grateful.  Now, I need to get back to gettin’ on.

In the meantime,

Be well.  Eat well.

Oh, and a cool little ditty for you to close it out:

Posted in Food Musings, Uncategorized | 9 Comments

In The Land Of Garagistes, I ride.

I got the call about a month or so ago.  Ali–owner and supreme sommelier at 15c (www.15degreescwines.com) in Templeton, California–asked if I would be willing to provide food samples at the First Annual Garagiste Festival.  The crew putting on the event was looking for someone to do so.  What is a Garagiste?  In the wine world it used to be a term used “to denigrate small lot wine makers, sometimes working in their garage, who refused to follow the ‘rules’.”  So says the website dedicated to the event (www.pasogaragiste.com).  The term now denotes winemakers dedicated to pushing the envelope–ever-pursuing the best wine they can make.  The term is synonymous with “rule-breakers, pioneers, renegades, mavericks, driven by passion.”  I don’t hesitate.  I tell Ali I’m all in.  

The week leading up to the event was crazy at Mortar & Pestle.  A bunch of large lunch orders, an intimate dinner for four at Venteux Vineyards . . . and then the prep work for the Festival.  I was told to make enough for about 400 samples.  Given my experience at the Earth Day Food & Wine Festival, I plan for about 550.  On the tasting menu?  Braised duck with apple-sage chutney on a roasted beet; smoke and braised rabbit with orange-fennel jam on a roasted beet; spinach-ricotta drops with tomato confit. 

I pause for a moment to talk about the so-called art of cooking.  Like all art, the actual “art” is in the process, not the final product.  What is the process?  I don’t know, exactly.  It is that etheral moment when you really see the slow-motion movement of a jazz beat, and hear the smoky fog of a fall day.  You dig?  In the process, maybe you measure your worth through your own meaning—found somewhere beneath, between and behind the lines.  Perhaps a simple thwah-thwap from the windshield wipers makes it all come clean.  Visions, from daydreams to dust, revealed with a clarity and piercing truth that onions the eyes.  In this grace of process—you’re both connected and detached, simultaneously.  Floating, sort of.  No one can touch you.  Every scruff of a shoe against linoleum heightened.  Every pin drop amid the masses—isolated.  Received.  And then, as quickly as it came, the “process” is gone.  With cooking, the art–the process–lies in the thinking of flavors, of melding, mixing, concocting.  The actually cooking?  Craft. 

Braising the Bunny

 

 Anyway, after I prep everything out, I’m feeling good about my food.  I think I’ve come up with some nice, rustic yet interesting flavors.  And using a thin slice of roasted beet as the “boat” to put the rabbit and duck on was a great idea that Melanie at Nature’s Touch suggested.  Well, she was thinking a fried beet chip.  When I played with it, the chip was too delicate and wouldn’t do well with transportation and set-up.  The roasted beet was perfect.  Almost like a spring roll skin–light, delicate, chock-full of that earthy-sweet beet flavor.  And the color?  Awesome.  Deep purple, bright orange-yellow and candy-stripe.  I used an assortment of locally grown beets.

Duck With Apple-Sage Chutney On Roasted Beet "Skin"

 

The goods

Let me pause again, for a moment, and go off on another tangent.  I’ve had a lot of customers come into the store and ask whether I use local, organic products.  Perhaps I have not been clear enough.  Without doubt, Mortar & Pestle parallels what goes on at Nature’s Touch.  In a nutshell, the food is “Grown By Nature’s Touch, Made By Mortar & Pestle.”  Honest food, first.  Without doubt, farm-to-table is not some marketing gimmick here, or some fancy one-time event out in some farmer’s field.  It is an everyday event.  A lifestyle.  And to be clear, I understand how hard it is to manage work, family, stress, whatever–and then try to put food on the table that is healthy and honest.  I’m still learning–everyday.  Admittedly, in my personal life, I’m still figuring out how to perform the balancing act–purging my house of certain stuff, weening my kids off crap food.  But as for Mortar & Pestle, what I deliver to my neighbors/friends/customers?  Honest food.  Period.  My goal is to be a trusted resource.  And how easy it is for me to provide honest, prepared food when I’m standing within Nature’s Touch.  The herbs are picked fresh from the garden.  Indeed, every food item I use has already been painstakingly reviewed and critiqued by Melanie Blankenship.  And everything I try to create is done with passion, verve, drive.  I’ve been told many times that I’m naive, that I’m a fool for creating Mortar & Pestle, that it can’t be done succesfully.  I think I’m going to start calling myself a Food Garagiste.  A renegade, rule-breaker, driven by passion.  And I’ve picked a great place to do it.   

The Festival was held at Windfall Farms.  An amazing place that, I’m told, was once owned by a prince and Alex Trebeck.  It is truly breathtaking.  700+ acres of land dedicated to sustainable agriculture.  The Festival is inside the event center–a bricklaid stable that is better appointed than most McMansions.  The place is buzzing.  40 or so small lot wineries are featured at the event.  There is an intense sense of commaraderie, appreciation of life and commitment to one’s passion sort of dusting through the air.  As we set-up, there is a seminar going on about the future of winemaking in the area.  When it lets out, the place fills with industry people and press.  Everyone seems to be digging my food.  There is a general interest in what I’m doing, in the connection between food and wine.  It’s awesome.  They want to talk about the food, where it comes from and what I’m all about.  I’m running back and forth from prep kitchen to the sample station, stopping to answer a question, get a business card, laugh and cajole.  Despite working non-stop banging out food samples for hours, I’m as fresh as a lilly when I get a break from the madness.  I walk around and talk to some of the Garagistes.  Each one is equally as vested in their craft as the next.  I tasted some of the most amazing wines I’ve had in a long time.  Pioneers, renegades, friggin geniuses.  Garagistes, indeed.  These small producers are on the cutting edge of all that captures the best about this area.  I walk outside with Melanie and Anna (Melanie’s Aunt), and we watch the sun go down.  It hits me.  Makes me smile.  I’m floating for a moment–in all of it, overwhelmed, yet comforted at the same time.  I live here.  I ply my craft here.  I’m a part of here, I’m in the land of Garagistes.             

  

End of Day, Unwind

Be well.  Eat well.

Boo Cioffi

Posted in Farms, Food Musings, Markets | 7 Comments

An Apology

I’ve always been a bit of an absent-minded professor type.  No, I don’t wear sweaters with elbow patches.  No, I don’t wear black rimmed glasses and carry around books and scraps of paper.  Rather, when I get focused on creating things, I zone out.  I recently explained it to someone like this–it is often not the final product that drives me, but going through the process.  The process of writing is the art.  The process of crafting a menu and figuring out how to assemble the parts to make a whole–that is the art.  Well, making food is a craft, not necessarily an art.  But I think perhaps the process is the art.  The actual cooking, the craft.  When I’m in this zone, yes, I admit, I am a bit absent-minded.  But wait.  Let me say up front, this does not mean that I flake on things.  This does not mean that I forget to perform, miss dates or generally screw things up.  But, this past weekend, I did just that.  I agreed to donate appetizers to a wonderful fund raiser for the new Templeton Library.  This is a project that is dear to my heart.  I love reading.  I love books.  A child’s imagination is fueled by an active and healthy reading experience.  My Dad sits on a nonprofit board, called Friends of Library, in Naples, Florida.  Education.  Books.  Art.  It matters to me and my family.  So, when I confused the dates of the event–it sucked.  Thankfully, I was prepping for the event when I realized what I’d done. 

Full Kitchen Impossible mode ensued.  Food everywhere.  Hands moving at lightening speed.  Grabbing scalding pots and pans with my bare hands–punishment for being Mr. Dumbass.  Chopping like a madman high on energy drinks and oxygen, I just miss shaving a few knuckles and impaling my palm with my chef’s knife.  Picture a bomb going off in a kitchen.  Splattering food and bits and pieces everywhere.  Kalbi bites.  Done.  Lasagna bites.  Done.  Gourmet pizzas.  Done.  Rush them down the street.  I.  Want.  To.  Beat.  Myself.  Up.   

Thankfully, the Templeton Community Library Association is run by some wonderful people.  They were gracious.  I got to mingle, pass out some appetizers.  Everyone seemed to enjoy it, chat me up, etc.  It was good.  But I let them downI let myself down.  Let me be clear.  This.  Doesn’t.  Happen.  To.  Me.  I perform.  I’ve always performed.  Indeed, for better or worse, I grew up in a household where an A- on a test was greeted with, “That’s great.  Next time, shoot for an A+.”     

I’m struggling to understand the why and how this could happen.  And I’m nervous.  I’ve been slipping lately.  Can’t focus.  Mind in a fog.  This has to stop.  Now.  While I know I need to move on, I need to understand why.  Otherwise, it will continue to eat me up.  Distraught.  Leads to less sleep.  Leads to more fog.  WTF.  I won’t go into details about the other stuff–small things, small miscues.  But, suffice to say, I’ve had a shitty week and a half.

Perhaps, if I explain my other job a bit, it may help to put some perspective on what it going on day-to-day.  Well, honestly, not really sure this is for you or for me.  And no, it is not an excuse.  There are no excuses.  Just need to figure out where my head is at–and extricate it from the that dark, cave-like region? 

On any given day, I have about 10 to 15 briefs that have scheduling deadlines.  Essentially, to keep pace, I currently need to draft at least two briefs a week from now until, well, I don’t see an end.  Drafting an appellate brief means reading a transcript–average of about 500 pages, some are 1,000 pages plus.  It means analyzing all potential legal issues.  It means writing a 20 to 40 page brief.  Maybe some of my lawyer friends can chime in on the comments, and make me feel good about how taxing this process truly is?  Dude.  It drains my brain.  Just sayin.  Add this to co-parenting, running Mortar & Pestle (blogging, trying to get some form of marketing off the ground), trying to manage all the paperwork from two businesses–shopping for groceries becomes a major ordeal.  Am I stretched too thin?  Am I not capable of doing it all?  My gut says, screw that, I just need a better Superman suit.  Logic and reason tells me, it is all about time management.  And this leads me to my conclusion:  I need to find a strategy for managing the things around me when I enter the Creative Zone.  If someone tells me something when I am in the CZ, in one ear, out the other.  Of course, none of this excuses screwing up, or failing to perform.  I now have an events coordinator–my former spouse.  Yes, I live in California.  No divorce or relationship is normal here.  In fact, normal is not in the California Dictionary.  Trust me, it works.  I’m hoping having another set of eyes looking out for me when I’m in the CZ will solve the problem.

That’s all I got.  An apology.  It is Sunday.  Back to legal work, after finding a Harry Potter costume for my son.  Of course, looking at my children makes me reinvest in the indestructible element within me.  I’m not Superman.  I.  Am.  Boo.  And I believe in myself.  Faults, mistakes, screw ups and all.  I believe I can do anything I set my mind to do.  Perhaps, that is the answer:  Remind myself that there is an indestructible element within me.  Apologize.  Move on.  No regrets.  Or, maybe I need stick my ear to a fan, and blow all of the fog and clutter out of my brain.  Or, maybe I just need a swift kick in the ass to kick it up another notch.  I’ll opt for the fail-safe–All Of The Above.

Be well.  Eat well.

Boo Cioffi

Posted in Food Musings | 11 Comments

Secrets, Sweethearts and Sweat.

So, here is my beef with The Secret.  You know.  That silly little book that a family member gave you one holiday, or a birthday a few years ago.  That silly little book that you picked up one night.  One of those nights where you are knotted in your sheets, knotted in your mind.  My guess?  3am.  And you read it.  For those that don’t know what I’m talking about, The Secret is a best selling self-help book written by Rhonda Byrne.  The main idea is that life is ruled by the law of attraction.  We attract things, people, experiences that fit what vibes we give off.  So, if you think positive thoughts, positive things will happen.  Yah, I know!  How simple is that?  So, of course, when I finished the book I sat there and thought, I want to win the lottery.  And then it dawned on me.  Who doesn’t want to win the lottery?  So, if billions of us are sending out the positive vibe to win the lottery–to whom does the lottery gravitate towards?  Who wins the battle of the law of attraction?  Okay, I’m being a little cheeky, I know.  By the way, where the hell does the term “cheeky” come from.  And “cheeky monkey”?  I’ll have to look it up on Wicked Good Pedia.  Cheekiness aside, my point is this–what if you really send out positive vibes for something that you truly desire?  You invest in the law of attraction.  You do all you can to “attract” what you need to make it happen.  But then, what if someone (i.e., a friend, a family member, etc.) is, at the very same moment, using the power of the law of attraction to ”attract” you to something entirely different?  Am I making sense?  Who’s so-called psychic juju wins out?  Let me simplify.  John wants A for himself.  Jill wants B for John.  Hmmm, conflict in the land of self-help.

Here is my secret.  It comes from the prophet Jimmy Cliff.  You can get it if you really want, but you must try, try and try, try and try, and you succeed at last.  A related ”law of Cliff” is, the harder they come, the harder they fall.  You figure out how they interact.  I can’t give it all away.

Here is another secret.  Recently, I’ve been waking up and dreading going into the kitchen.  Yes, it is true.  But a funny thing happens after I get my ancient bones to function and shuffle my ass to Ye Olde Mortar & Pestle.  My sweetheart is there.  She makes it all right.  I think I’ve introduced her before.  If not, here is a great picture of her.  I think I’ll call her Bella–La plus bella donna del mondo.  I think I got that right . . . that one year of intensive Italian did wonders?

Bella

In truth, maybe it isn’t a stove that makes it right.  But, rather, the force of fresh repetition.  Always loved that line.  Thanks Joe Strauss.  The force of the fresh repetition in making a lasagna.  How many have I made at this point in my life?  It is funny, I hate routine.  I fight against it.  I thrive in chaos.  In being pushed to the limit, compelled to let go of the things that do not matter–holding tight only to that which will see you through.  A conviction.  A friend.  A fear.  Routine is reservation, dressed in drab.  But is it?  I recently read a story about another prophet, Thomas Keller.  As a young cook, on the path to becoming a Jedi Master Chef, he would make a hollandaise sauce every morning.  Instead of being beaten into boredom and dull-dome by the repetition of it all, Keller thrived in it.  He set out to everyday to see if he could make the perfect sauce.  He saw opportunity and growth in that repetition.  So it is with me, these days.  While the day may begin on a sour note, the repetition of making that lasagna rescues me.  Will this one be the perfect one?  And here, my friends, is the real secret:  It does not matter whether I ever make the perfect lasagna.  What matters is the care I invest in every, single, one.  And, get this, it soothes me.  By the time I finish making the lasagna and put it in the oven, all the negative thoughts are gone.  Instead of trying to use chaos to smash through the rock in the middle of the river, repetition does what it does best–slowly, methodically, calmly wears it down.  A washing over, not through.  And my rough edges aren’t, well, losing their edge, so to speak, but getting polished by grace.  Repetition, a growth opportunity?  Well, of course, sometimes repetition just plain sucks.  I mean, no amount of repetition is gonna change how much I hate cleaning the grease trap–smells like death covered in dog shit, warmed up in the microwave.  Anyway, the sweat that Keller put into every hollandaise sauce, the desire to strive for perfection.  The grace that can be found there.  Isn’t that the secret?   The sweat I put into every lasagna . . . .  Hmm.  Did I just draw a little similarity between me and Tom Keller.  Trust me.  I’m laughing at myself, as well.

And so, here’s the biggest secret and sweatheart of all.  The recipe to the Cioffi Family Lasagna.  Well, I’ll give you the ingredients, you figure out the measurements and how to assemble . . . gotta keep it fun, right?:

Spinach (chard and/or kale works great, as well)

Fresh Ricotta

Provolone or Moz, or both?

Eggs

Organic Cream Cheese

Some parmesan?  Sure.

Garlic

Salt

Lasagna noodles.

Good luck!

Be well.  Eat well.

Posted in Food Musings, Recipes | 6 Comments

Celebrate

It’s 9am, I’m driving back to Templeton.  Last night, I got to witness two beautiful people get married to each other.  A perfect sunset ceremony, on the beach in Malibu.  But this morning, for a moment, I forget about all the good cheer.  The dancing.  The laughter.  A bit too much vino has my head in a fog.  The nagging cold I’ve developed isn’t helping.  I’m exhausted, and just want to get home.  So, here I am, in my car, in my thoughts.  These moments of solitary confinement can be so selfish.  For the first time in a while I dwell on the raw fact that I’m divorced.  Seems like it is a disease, in a way.  Particularly at things like weddings, or other social gatherings.  “There goes Boo, he’s divorced.”  No, no one openly says that.  I just feel it.  Maybe I’m just too new at all this, as if I’m still trying to learn how to be a Divorced One.  Where I used to love my solitude–now such moments can be unbearable.  Damn.  I’m feeling sorry for myself, and that adds guilt to my malaise.  I have no right to complain about anything.  And really, I love my life.  I’m also not afraid to share it–obviously.  I will admit, there is a sense of security that comes with exposing your life on a blog.  Sort of, if you tell all, there is nothing anyone can use against you?  Eh, whatever.  I’m starting to repeat myself, and that leads to a boring blog.  Right?  Anyway, this is more about celebrating the love of life and all the wonder of it all.  It’s also about how cool my brother is, and how he seems to appear for me when I need him.   

An email here, a text there.  A phone call at the right time.  As if my brother knows I’m starting to have a bad day.  Anyway, today is no different.  I get a Facebook message from him–ah, the miracles of modern social media and communication.  I read it.  Song lyrics.  I finish fueling the car and get back on the road.  It’s all good.

I started this blog about a year ago.  So much has changed.  So many amazing experiences–good, bad and ugly, but all equally amazing in their own way.  Driving.  The sunlight casting shadows on canyon walls.  I’m reminded that to celebrate life is our one and only task.  I don’t mean to go out and be reckless–party like a rock star without responsibility.  Well, that’s fun every now and then.  But no.  I mean celebrate the little things.  A sunset.  The glance lovers give each other when they think no one is looking.  A joke.  The beauty and grace that exists on the face of a sleeping child.  The beauty and grace in perseverance, in an ocean wave, in each and every one of your friends and family members.  I guess I’m starting to come full circle.  Back to the beginning.  You remember, that kitchen table.  My kitchen table?  I think, perhaps, one fantastic way to celebrate is to break bread with family, friends and strangers.  Hell, even with enemies–see if you can make amends?  This is why I started this journey.  To contemplate why food matters to me.  Why I care so much about operating an eatery where people will come in, sit down, talk about the day’s events.  Share stories.  Share loses and wins–the good, the bad and the ugly.  I want people to come in and feel like they are not just at some cafe (uh, eatery?), but at my home.  Literally in my kitchen.   

I want people–as they discuss the day’s events, chew the fat, shoot the pooh–to listen, if only for a minute, about what I love to celebrate.  For instance, candy striped figs.  An amazing food, it takes some 17 years for this particular fig tree to produce its fruit.  I get to celebrate the committment of the farmer who planted that tree so long ago–and waited.  And waited.

Figgy Goodness

I get to take that fig and, on a whim, turn it into a simple, simple little pizza dish.  Why?  So I can share it with my friends at the store.  So we can talk about how amazing it is that a fig can taste like a strawberry.  The beauty and grace in it all.  In that moment, the financial stress, the loneliness of being a Divorced One, the self-doubt.  It doesn’t matter much.   

Candy Striped Fig Pizza with Onions Carmelized in Balsamic

To paraphrase (which means butcher a quote to suite your need) from the Wise and Prophetic One–Dos–”It’s not about me, it’s about a way of life.”  Or, maybe the song Doug turned me on to is a simpler way of saying it–everyone has problems.  Be thankful your alive.  I say, celebrate.  So, go home, make a meal.  Invite some friends over.  Crack a bottle of wine.  Enjoy. 

FIGGY PIZZA

What You Need:

Figs; pizza dough (find a baker that may be willing to par-bake some rounds, or you can find the dough in most specialty stores/markets); onions (I like to use red onions); cheese of your choice; balsamic vinegar; salt and pepper; olive oil.

What To Do:

Okay, follow me here, this is really hard.  Put the onions in a saute pan.  Add some balsamic vinegar.  Carmelize the onions (cook ‘em till they sort of brown up a bit, don’t burn ‘em).  Form the dough into a round, or oval, or whatever shape you want.  Spread cheese on top of dough.  Chop up figs, spread them on dough.  Add onions.  Whack with some olive oil.  Bake for about 10 minutes on highest setting on oven.  Take out.  Whack with more olive oil, a little balsamic, salt and pepper.  Eat it.  See, friggin’ easy.

Be well.  Eat Well.

Boo Cioffi

Posted in Food Musings, Recipes | 9 Comments