I have been working on a lot of different recipes lately. I have to say it's been a lot of fun. This past week alone I have made vegan cupcakes with AWESOME vegan icing, a wonderful cranberry onion chutney to go on the chicken or turkey wrap, a cream of potato and broccoli soup, and a pumpkin soup.
I'm getting ready to start vegan oatmeal cookies!
All of the recipes I came up with are vegetarian and most are vegan. I have to say that I am really enjoying this cooking style and think if I could cut out the dairy in my diet I would make a great vegetarian/ almost vegan. I just really like cheese, dammit!
Looking forward to an awesome good weekend what with the early 90's dance party and Brian Chandler and whatnot.
Also, looking forward to 3 whole days off next week! Can't wait to celebrate Thanksgiving with my family. My mom has been diligently working on vegan recipes all month. So cute that she's trying so hard.
After that I have my second art gallery with the Brooms, Jeremy Anderson, and the Cinnamon Band.
November has shaped up to be not that bad after all.
Thursday, November 20, 2008
Saturday, November 1, 2008
I've got a Halloween head/ Head full of tricks and treats/ It leads me thru the nighttime streets
Yesterday was one of those amazing days that make me remember why I opened a restaurant. I had a really bu
sy lunch and an insanely busy night. It was my second best day since I opened.
During lunch I had a group of women who came in and ordered a wide variety of teas, appetizers and entrees. They were very complementary of the decor and the teas. When I brought them their lunch, one of them looked at me and said, "You have turned food into an art form." And, according to them it tasted great too. That was one of the biggest compliments I have gotten since I opened.
Having had no formal training in culinary arts (though I did get into Johnson and Wales), for most of my life I have been happy to slap stuff on a plate and call it food. I still do when I get in a hurry. If it tastes good who cares what it looks like, right? But now I think about the arrangement of my salads, the colors I use for garnishes, and texture of my soups. I have even told customers that I was not happy with the quality of something and made them wait or told them that their meal was on the ho
use, because I will not serve something that I feel is sub par. I feel like that is the mark of a true cook and of someone who takes pride in what they do.
Speaking of taking pride in what you do, I also take pride in the fact that I have in the words of one of my dearest friends, "Created a place to drink in Staunton that doesn
't suck."
So, on that note, here are some pics from the first Darjeeling Cafe Halloween party.
Elliot Downs art show was a smashing success. All but a couple of his pieces sold. There are only three left, so if anyone is looking for reasonably priced, yet incredibly striking art stop by. All proceeds go to a good cause-- helping a talented starving young artist.
The Smell of Death kicked off the evening with some amazing feats of metaldom and showmanship that are rarely paralleled by bands with so few shows under thei
r belts.
The gentlemen/ lovely ladies of Pablo and the Dregs of course rocked the house. The shoulder to shoulder crowd of fans of all ages seemed to have a fantastic time. I know I did. There's nothing like I a bunch of hairy dudes in drag to get my feet tapping. Especially when they play some of the best music in town.
392 beers, 100 people, and one tired proprietor later, the Darjeeling shut down for the night, but I have to say, yesterday was unequivocally the reason that I made this my dream in life.
sy lunch and an insanely busy night. It was my second best day since I opened.During lunch I had a group of women who came in and ordered a wide variety of teas, appetizers and entrees. They were very complementary of the decor and the teas. When I brought them their lunch, one of them looked at me and said, "You have turned food into an art form." And, according to them it tasted great too. That was one of the biggest compliments I have gotten since I opened.
Having had no formal training in culinary arts (though I did get into Johnson and Wales), for most of my life I have been happy to slap stuff on a plate and call it food. I still do when I get in a hurry. If it tastes good who cares what it looks like, right? But now I think about the arrangement of my salads, the colors I use for garnishes, and texture of my soups. I have even told customers that I was not happy with the quality of something and made them wait or told them that their meal was on the ho
use, because I will not serve something that I feel is sub par. I feel like that is the mark of a true cook and of someone who takes pride in what they do.Speaking of taking pride in what you do, I also take pride in the fact that I have in the words of one of my dearest friends, "Created a place to drink in Staunton that doesn
't suck."
So, on that note, here are some pics from the first Darjeeling Cafe Halloween party.
Elliot Downs art show was a smashing success. All but a couple of his pieces sold. There are only three left, so if anyone is looking for reasonably priced, yet incredibly striking art stop by. All proceeds go to a good cause-- helping a talented starving young artist.
The Smell of Death kicked off the evening with some amazing feats of metaldom and showmanship that are rarely paralleled by bands with so few shows under thei
r belts.
The gentlemen/ lovely ladies of Pablo and the Dregs of course rocked the house. The shoulder to shoulder crowd of fans of all ages seemed to have a fantastic time. I know I did. There's nothing like I a bunch of hairy dudes in drag to get my feet tapping. Especially when they play some of the best music in town.
392 beers, 100 people, and one tired proprietor later, the Darjeeling shut down for the night, but I have to say, yesterday was unequivocally the reason that I made this my dream in life.
Thursday, October 30, 2008
I'm no heroine, at least not last time I checked/ I'm too easy to roll over/ I'm too easy to wreck
For someone who claims to have thick skin, sometimes I let little things really get to me. Like today, I opened up eightyone to find my ad, which was right in the front in a great location (sometimes you really do get what you pay for). Then I went to the food section to read what their critic had to say. She hadn't reviewed me, nor anyone else for that matter, but I was mentioned-- "The new owners of the Tea Bazaar renamed it Darjeeling Cafe."
Just a little sentence. Nothing to upset me (except that I opened in July and this is the first mention that I get), but one little "s". "Owners." I know it sounds petty but there is only one "owner." Me. I'm the person who is here every damn day, I'm the person who has not gotten paid since I opened, I'm the person who, regardless of whether this does great or fails, is responsible for it.
In the past two weeks I have been set up by ABC (they sent in a kid who was under 21 until 2011, whom I IDed and refused to serve-- kudos to me for doing my job) and had a health inspection with zero violations. These two things are a reflection on me and my business. If they had not gone well I would have been the one who had to pay fines, face criticism in the newspaper, or, worst case scenario, close.
Also, I was talked down to by some good old boy in Lowe's that I almost punched in the nuts with a two by four. This was because I was a young woman in a pink coat who asked where to find hanging equipment. I figured out what I needed on my own, no thanks to Boss Hog, might I add. Being a young female entrepreneur I have to deal with people treating me like I don't know what I'm doing a lot. Don't get me wrong, sometimes they are right. And, sometimes, they are just sexist ageist assholes.
I have not had a complete day off since September 18. I know that this is all part of owning a restaurant and I did this to myself. I'm not complaining. I come in and cook and clean and make tea and smile at everyone that comes in and pay bills and sometimes-- a lot of times-- I spend too much time on the internet instead of actually working. Those are the perks of restaurant ownership.
And maybe I'm letting my narcissism get the way here, but I think I deserve the credit of being the sole owner, singular, of the Darjeeling Cafe.
Just a little sentence. Nothing to upset me (except that I opened in July and this is the first mention that I get), but one little "s". "Owners." I know it sounds petty but there is only one "owner." Me. I'm the person who is here every damn day, I'm the person who has not gotten paid since I opened, I'm the person who, regardless of whether this does great or fails, is responsible for it.
In the past two weeks I have been set up by ABC (they sent in a kid who was under 21 until 2011, whom I IDed and refused to serve-- kudos to me for doing my job) and had a health inspection with zero violations. These two things are a reflection on me and my business. If they had not gone well I would have been the one who had to pay fines, face criticism in the newspaper, or, worst case scenario, close.
Also, I was talked down to by some good old boy in Lowe's that I almost punched in the nuts with a two by four. This was because I was a young woman in a pink coat who asked where to find hanging equipment. I figured out what I needed on my own, no thanks to Boss Hog, might I add. Being a young female entrepreneur I have to deal with people treating me like I don't know what I'm doing a lot. Don't get me wrong, sometimes they are right. And, sometimes, they are just sexist ageist assholes.
I have not had a complete day off since September 18. I know that this is all part of owning a restaurant and I did this to myself. I'm not complaining. I come in and cook and clean and make tea and smile at everyone that comes in and pay bills and sometimes-- a lot of times-- I spend too much time on the internet instead of actually working. Those are the perks of restaurant ownership.
And maybe I'm letting my narcissism get the way here, but I think I deserve the credit of being the sole owner, singular, of the Darjeeling Cafe.
Tuesday, October 21, 2008
Food, glorious food/ We're anxious to try it
I have tried most foods at least once and, in many instances, have ended up pleasantly surprised. Pigs cheek is bomb ass. Escargot is pretty much what you would expect, slimy and salty even when covered in a mountain of garlic. Rattlesnake tastes like a combination of chicken and clams.
Now, I admit, until I became a vegetarian again, that my palate was a bit broader than most and I do have a sense of adventure when it comes to food that would frighten a lot of people, most members of my family included. My brother is even more adventurous, being the world traveler and all. But I do have to laugh when I see adults shy away from foods in ways that mimic a four- year- olds reaction to brussel sprouts.
Today I made an awesome cream of potato soup that I sold like gang busters. I had a woman order that and a side salad. Simple request. I asked her if she would care for some apples or beets on the salad and, I swear, when I said "beets"I might as well have said, "Would you like some fetuses on that?" She crinkled up her nose and said, "Oh, no. No beets. No way."
Just to see her make that face again, I wanted to look at her and say "Seriously? What about some placenta? It's good for the complexion." But I showed a little restraint.
Speaking of showing restraint, none was shown last week at the Walrus Bonecock/ Smell of Death show. Brewtalitea was awesome as usual. The next one, on November 10, will feature iODIC and Rebirthing Candace. Also, be on the lookout for Brewtalitea T-shirts.
Coming up over the next couple of weeks will be Uncle Jemima, from Charlottesville (Oct. 24), Oktoberfest (Oct 25), and the best Halloween party in town (Oct. 31) with a gallery opening of Elliot Downs work and the Smell of Death and Pablo and the Dregs playing. Jonny Fritz, aka Corndawg, will be making an appearance Wednesday after a couple of months touring mid-western Moose Lodges.
Mark your calanders, bring an open mind and a willingness to expand your palate.
Now, I admit, until I became a vegetarian again, that my palate was a bit broader than most and I do have a sense of adventure when it comes to food that would frighten a lot of people, most members of my family included. My brother is even more adventurous, being the world traveler and all. But I do have to laugh when I see adults shy away from foods in ways that mimic a four- year- olds reaction to brussel sprouts.
Today I made an awesome cream of potato soup that I sold like gang busters. I had a woman order that and a side salad. Simple request. I asked her if she would care for some apples or beets on the salad and, I swear, when I said "beets"I might as well have said, "Would you like some fetuses on that?" She crinkled up her nose and said, "Oh, no. No beets. No way."
Just to see her make that face again, I wanted to look at her and say "Seriously? What about some placenta? It's good for the complexion." But I showed a little restraint.
Speaking of showing restraint, none was shown last week at the Walrus Bonecock/ Smell of Death show. Brewtalitea was awesome as usual. The next one, on November 10, will feature iODIC and Rebirthing Candace. Also, be on the lookout for Brewtalitea T-shirts.
Coming up over the next couple of weeks will be Uncle Jemima, from Charlottesville (Oct. 24), Oktoberfest (Oct 25), and the best Halloween party in town (Oct. 31) with a gallery opening of Elliot Downs work and the Smell of Death and Pablo and the Dregs playing. Jonny Fritz, aka Corndawg, will be making an appearance Wednesday after a couple of months touring mid-western Moose Lodges.
Mark your calanders, bring an open mind and a willingness to expand your palate.
Monday, October 6, 2008
Control yourself/ take only what you need from them/ a family of trees wanting to be haunted-- Loving MGMT this week
So, September is done. Another month down. Not as dejecting as August, but not as cool as October is shaping up to be either. I'm really excited about October. I had a crazy busy Friday, a normal Saturday, and a nice Sunday brunch. Saturday's artist Matt Morrell, was so awesome that he has planned to have his CD release party here in December. Thanks, Matt.
Friday's band, Arctic Rose, was awesome, with a great opening act from Nelly Kate and Pablo. Arctic Rose was glam rocking at it's best and they have also booked another show at the Cafe, so I feel like I'm becoming a real music venue. FUN! The shop is shaping up to be the Cafe I always wanted it to be. I'm in the middle of picking out beers for the upcoming Oktoberfest. That's going to be awesome! Three bands and me in Liederhosen. It's going to be all sorts of rocking. I'm also working on the coolest, most evil Halloween party ever. Pablo and the Dregs will be back and I will also be hosting my first gallery opening with more of Elliot Downs' art on display here at the shop.
The second BREWTALITEA will be next Monday. The Walrus Bonecock Conspiracy will be playing with the Smell of Death. I don't know if I smell death, but I definitely get a wiff of something and it smells like METAL.
I just had my ABC agent stop by and tell me that they have been keeping an eye on me and so far so good. Wheew. I can finally breath a little better knowing that. Just stay dilligent. I have to keep telling myself that even when I just want to say, "Whatever. It's all good." It's not my house; it's my business. I have to make sure that I am always on my toes. The minute I let my guard down, I know that's when it's gonna hit the fan.
All in all, things are going really well. I'm so excited about all of the events that I have coming up this month and I'm getting even more excited about November. That's more for personal reasons, but I can say that in November, the Cafe is going to be even cooler than it was in October. And I plan to actually write myself my first paycheck by the middle of the month. Suh-weeet!
Friday's band, Arctic Rose, was awesome, with a great opening act from Nelly Kate and Pablo. Arctic Rose was glam rocking at it's best and they have also booked another show at the Cafe, so I feel like I'm becoming a real music venue. FUN! The shop is shaping up to be the Cafe I always wanted it to be. I'm in the middle of picking out beers for the upcoming Oktoberfest. That's going to be awesome! Three bands and me in Liederhosen. It's going to be all sorts of rocking. I'm also working on the coolest, most evil Halloween party ever. Pablo and the Dregs will be back and I will also be hosting my first gallery opening with more of Elliot Downs' art on display here at the shop.
The second BREWTALITEA will be next Monday. The Walrus Bonecock Conspiracy will be playing with the Smell of Death. I don't know if I smell death, but I definitely get a wiff of something and it smells like METAL.
I just had my ABC agent stop by and tell me that they have been keeping an eye on me and so far so good. Wheew. I can finally breath a little better knowing that. Just stay dilligent. I have to keep telling myself that even when I just want to say, "Whatever. It's all good." It's not my house; it's my business. I have to make sure that I am always on my toes. The minute I let my guard down, I know that's when it's gonna hit the fan.
All in all, things are going really well. I'm so excited about all of the events that I have coming up this month and I'm getting even more excited about November. That's more for personal reasons, but I can say that in November, the Cafe is going to be even cooler than it was in October. And I plan to actually write myself my first paycheck by the middle of the month. Suh-weeet!
Tuesday, September 9, 2008
Hush, hush/ Keep it down now/ Voices carry
BREWTALITEA was Ah- Mazing last night. Good music and lots of folks turned out. It was super exciting to be part of something that pushes the envelope downtown some. Sorry-- I'm not really downtown-- I'm actually in Newtown. That quarter of a block seems to make all the difference. Whateves. I'm still the only venue in town that can pack 40 little head bangers into one small space. And not a noise complaint one!
My neighbor, sixty- something Sally, walked by last night and said she was so happy that I was helping to breath life into our little corner of town. She thought Metal Monday was a great idea and said it never bothered her to see young people having fun. Her mother, 80- something Tess, thinks that all the drums I have playing are people hammering, so it doesn't bother her either.
As elated as I am, though, I'm also quite sad. My Dr. friend came into the shop today and he told me that while the swelling in my face will go down, there is no way that the discoloration will disappear by Sunday-- which means I will look like a well- attired Quasimodo when I see CA for, ironically, our second face to face meeting. Brilliant. At least Dr. Rob said that if anyone can pull off facial contusions and a major shiner it's me. I've been dressing really girly lately, but mixing in studded belts and wife beaters. I'm calling it my rock and roll ballerina look. If the shoe fits...
Fun week as of yet. Working on the new menu and new teas are arriving each day. Looking forward to some cool bands from C'ville this weekend.
My neighbor, sixty- something Sally, walked by last night and said she was so happy that I was helping to breath life into our little corner of town. She thought Metal Monday was a great idea and said it never bothered her to see young people having fun. Her mother, 80- something Tess, thinks that all the drums I have playing are people hammering, so it doesn't bother her either.
As elated as I am, though, I'm also quite sad. My Dr. friend came into the shop today and he told me that while the swelling in my face will go down, there is no way that the discoloration will disappear by Sunday-- which means I will look like a well- attired Quasimodo when I see CA for, ironically, our second face to face meeting. Brilliant. At least Dr. Rob said that if anyone can pull off facial contusions and a major shiner it's me. I've been dressing really girly lately, but mixing in studded belts and wife beaters. I'm calling it my rock and roll ballerina look. If the shoe fits...
Fun week as of yet. Working on the new menu and new teas are arriving each day. Looking forward to some cool bands from C'ville this weekend.
Monday, September 8, 2008
I can't stand up for falling down
Being the consummate clumsy klutz that I am, I fell down the stairs outside the apartment looking for my keys. Luckily, a rock stopped my face before I hit the ground. Covered in dirt, blood, and the stench of my extreme embarrassment, I trooped across the street to scare Owen out of mind by knocking on his door at two in the morning looking like an axe wound victim. Several blood filled towels and threats made by the cook to call an ambulance later, I found my keys in the front yard and took my cracked skull to bed.
I probably should have gotten a stitch or two. CA says that girls with no tatoos need scars to give them character. Not only am I going to have a couple of scars from this one, but I also have facial lacerations and a black eye. He hits me because he loves style! Makes me look totally bad ass. Which is exactly what I'm going for since tonight is the start of BREWTALITEA. I look more hard core than the band members!
I probably should have gotten a stitch or two. CA says that girls with no tatoos need scars to give them character. Not only am I going to have a couple of scars from this one, but I also have facial lacerations and a black eye. He hits me because he loves style! Makes me look totally bad ass. Which is exactly what I'm going for since tonight is the start of BREWTALITEA. I look more hard core than the band members!
Saturday, September 6, 2008
She holds the hand that holds her down...
It's amazing to me how much I have changed over the past year. I bought a knife yesterday and was as excited as I get when I buy shoes. It's just a plain knife, something that a true chef would scoff at, but it's light and fits my hand well. I have started to develop calluses and have all sorts of little nicks on my hand but since I can't feel them it doesn't really matter. Sometimes I like to cleave things.
Last year when I first started working in a kitchen I only used paring knives. The boys made fun of me and my penchant for baby knives, but I managed to get a lot done with them. Until one day when David made me use a "big girl" knife. And I liked it. It was big and I felt powerful and manly and finally like a real cook. And then I sliced off the end of my finger. I bleed like a hemophiliac for about 10 hours, which made me feel even more like a real cook.
I did a catering gig for my mom yesterday. I know that I should expect it by now, it's been twenty six years of this, but sometimes I forget how critical my mother can be. It wasn't until I pulled it off without a hitch and had all of her friends raving about what a fantastic job I had done that she let up and complimented me. I went from being basket case frantic to put together this amazing feat to completely satisfied in a matter of minutes. Did I mention, the day before the event she added three things to the menu and upped the ante from 100 to 200 people? And Owen had to leave before I could even get started with prep. I made 12 chickens and 200 cupcakes by myself! No wonderful I gloated a little, right?
This time last year, I never pictured that I would be doing this. Actually this time last year, I was kicking around Savannah, making life altering decisions. I'm in that EXACT same spot this year--making major life changes and such. Seems like this year the end result will be much more positive.
I guess that's the thing about your mid- twenties. Life keeps happening and you keep evolving not matter how much you don't think that you do. I guess that's the thing about life actually. It doesn't really matter how old you, you're going to always be in some state of flux.
My ebbs and flows have been monumental lately, but I think that in the long run I'm right where I need to be. For the first time in my life I'm planning for the future and I'm excited about it.
Last year when I first started working in a kitchen I only used paring knives. The boys made fun of me and my penchant for baby knives, but I managed to get a lot done with them. Until one day when David made me use a "big girl" knife. And I liked it. It was big and I felt powerful and manly and finally like a real cook. And then I sliced off the end of my finger. I bleed like a hemophiliac for about 10 hours, which made me feel even more like a real cook.
I did a catering gig for my mom yesterday. I know that I should expect it by now, it's been twenty six years of this, but sometimes I forget how critical my mother can be. It wasn't until I pulled it off without a hitch and had all of her friends raving about what a fantastic job I had done that she let up and complimented me. I went from being basket case frantic to put together this amazing feat to completely satisfied in a matter of minutes. Did I mention, the day before the event she added three things to the menu and upped the ante from 100 to 200 people? And Owen had to leave before I could even get started with prep. I made 12 chickens and 200 cupcakes by myself! No wonderful I gloated a little, right?
This time last year, I never pictured that I would be doing this. Actually this time last year, I was kicking around Savannah, making life altering decisions. I'm in that EXACT same spot this year--making major life changes and such. Seems like this year the end result will be much more positive.
I guess that's the thing about your mid- twenties. Life keeps happening and you keep evolving not matter how much you don't think that you do. I guess that's the thing about life actually. It doesn't really matter how old you, you're going to always be in some state of flux.
My ebbs and flows have been monumental lately, but I think that in the long run I'm right where I need to be. For the first time in my life I'm planning for the future and I'm excited about it.
Saturday, August 30, 2008
Come pick me up/ Take me out
Yesterday was the first day I have had that made me feel like maybe owning a restaurant was not the best decision. It just seemed like everything that could go wrong did-- from a leaking fridge that left me mopping up buckets of water throughout the course of the day to some random bugs stirred up by the window work to the window work to the patio... I had a laundry list of things that had me on the verge of a nervous breakdown or tears or both all day. I kept trying to be optimistic, but when all my friends came in to drink PBR and I was up to my elbows in ground beef for Hungarian stuffed cabbage it was all I could do to maintain my ever pert persona, because if anybody needed a drink it was me, dammit.
I think more than anything it is because I have no choice. I knew getting into this that for the first time in my life I couldn't just pick up and go wherever. Before I stayed here by choice, not obligation-- now there is no other option. I have to make this work. Jess told me that this would happen and she was right. I'm way too much of a free spirit for any real obligations. What was I thinking? Settling down and growing up-- that shit was never something I was gonna do; hence, my decision to not have kids or get married. But settle down and man up is what I have done. God help us all if on knitting night (starting in late September exclusively at the Darjeeling Cafe), I start making booties.
Having grown up in a family of entrepreneurs and having been in the restaurant business for my entire adult life, I had an inkling about what I was getting into. I knew it would be hard and take a lot of energy and time. I also knew that I have boundless energy when I am excited about things and I have plenty of time to devote to this now because the restaurant industry destroyed any similance of a social life that I had years ago. I knew all of these things, and yet, yesterday still put me at an unparalleled level of self doubt that I didn't know I could harbor.
And, then, in came the cavalry. CA rapped Tupac for me. The boys came in and drank a case of beer. JVP gave me a much needed shoulder rub. My stuffed cabbage recieved a glowing review from my Hungarian neighbor. Laurel showed up for work and told me to take the night off. Lola played a show that was tailor made for me. The president of JD Eiland came in and spent money and told me that he he would help me with whatever he could. I got drunk with his wife. Kelly and Jeff came in with a tow- headed four year old bearing honeysuckle. It was a balmy night and I had a bottle of cheap cava on the patio. Life was good.
There are going to be days where I could bang my head into a wall or throw things through my beautiful windows. Being the queen of epic mood swings, I know that these things are going to happen. But I have amazing people in my life who will always remind me that this was not the worst idea in the world. And as long as they keep coming in, this might, it just might, work.
Stuffed Cabbage- Toltott Kaposzta- serves 6-12
1/4 c. uncooked rice 1 lb. lean pork, ground 1/2 lb. lean beef, ground 2 garlic cloves, mashed 2 med. onions, chopped fine 1 egg 1 tablespoon salt 1/2 teaspoon black pepper
2 tablespoons paprika 1 head fresh cabbage, deveined 2 lbs. sauerkraut 1/2 c. tomato juice
1/2 lb. smoked pork butt (sliced ham) 2 tablespoons lard [yum, lard] 2 tablespoons flour 1/2 c. sour cream
1. Cook the rice in 1/2 c. water for 10 mins. Drain.
2. Throughly mix the pork and beef with garlic, half the onion, the egg, salt, pepper, 1 tbsp paprika, and the rice. Put aside.
3. Core the cabbage and cook in enough water to cover for 10- 15 mins.
4. Take apart the cabbage, leaf by leaf.
5. Put the sauerkraut, tomato juice, and pork butt in a large pot with enough water to cover. Bring to a boil and then lower heat and cook for 10 mins.
6. Fill the cabbage leaves with the mixture and form rolls. (Not too tight because the stuffing will expand as it cooks).
7. Place the cabbage rolls in the sauerkraut and cook covered over very low hear for 1 hour.
8. Make a roux out of hot lard, flour, and the remaining onion, cooking for about 10 mins, until golden yellow. Stir in paprika and whip it up with 1 c. cold water.
9. Remove the cabbage rolls from the sauerkraut and add the roux. Bring to a boil. Put the cabbage back in and reheat for 15 mins.
10. Serve with sour cream.
This was the Hungarian recipe that I was given. I learned to cook the cabbage a lot longer than 10 mins. My recipe had a few variations, but kept within the general perameters of the recipe.
Enjoy.
I think more than anything it is because I have no choice. I knew getting into this that for the first time in my life I couldn't just pick up and go wherever. Before I stayed here by choice, not obligation-- now there is no other option. I have to make this work. Jess told me that this would happen and she was right. I'm way too much of a free spirit for any real obligations. What was I thinking? Settling down and growing up-- that shit was never something I was gonna do; hence, my decision to not have kids or get married. But settle down and man up is what I have done. God help us all if on knitting night (starting in late September exclusively at the Darjeeling Cafe), I start making booties.
Having grown up in a family of entrepreneurs and having been in the restaurant business for my entire adult life, I had an inkling about what I was getting into. I knew it would be hard and take a lot of energy and time. I also knew that I have boundless energy when I am excited about things and I have plenty of time to devote to this now because the restaurant industry destroyed any similance of a social life that I had years ago. I knew all of these things, and yet, yesterday still put me at an unparalleled level of self doubt that I didn't know I could harbor.
And, then, in came the cavalry. CA rapped Tupac for me. The boys came in and drank a case of beer. JVP gave me a much needed shoulder rub. My stuffed cabbage recieved a glowing review from my Hungarian neighbor. Laurel showed up for work and told me to take the night off. Lola played a show that was tailor made for me. The president of JD Eiland came in and spent money and told me that he he would help me with whatever he could. I got drunk with his wife. Kelly and Jeff came in with a tow- headed four year old bearing honeysuckle. It was a balmy night and I had a bottle of cheap cava on the patio. Life was good.
There are going to be days where I could bang my head into a wall or throw things through my beautiful windows. Being the queen of epic mood swings, I know that these things are going to happen. But I have amazing people in my life who will always remind me that this was not the worst idea in the world. And as long as they keep coming in, this might, it just might, work.
Stuffed Cabbage- Toltott Kaposzta- serves 6-12
1/4 c. uncooked rice 1 lb. lean pork, ground 1/2 lb. lean beef, ground 2 garlic cloves, mashed 2 med. onions, chopped fine 1 egg 1 tablespoon salt 1/2 teaspoon black pepper
2 tablespoons paprika 1 head fresh cabbage, deveined 2 lbs. sauerkraut 1/2 c. tomato juice
1/2 lb. smoked pork butt (sliced ham) 2 tablespoons lard [yum, lard] 2 tablespoons flour 1/2 c. sour cream
1. Cook the rice in 1/2 c. water for 10 mins. Drain.
2. Throughly mix the pork and beef with garlic, half the onion, the egg, salt, pepper, 1 tbsp paprika, and the rice. Put aside.
3. Core the cabbage and cook in enough water to cover for 10- 15 mins.
4. Take apart the cabbage, leaf by leaf.
5. Put the sauerkraut, tomato juice, and pork butt in a large pot with enough water to cover. Bring to a boil and then lower heat and cook for 10 mins.
6. Fill the cabbage leaves with the mixture and form rolls. (Not too tight because the stuffing will expand as it cooks).
7. Place the cabbage rolls in the sauerkraut and cook covered over very low hear for 1 hour.
8. Make a roux out of hot lard, flour, and the remaining onion, cooking for about 10 mins, until golden yellow. Stir in paprika and whip it up with 1 c. cold water.
9. Remove the cabbage rolls from the sauerkraut and add the roux. Bring to a boil. Put the cabbage back in and reheat for 15 mins.
10. Serve with sour cream.
This was the Hungarian recipe that I was given. I learned to cook the cabbage a lot longer than 10 mins. My recipe had a few variations, but kept within the general perameters of the recipe.
Enjoy.
I sitting in the morning at a diner on the corner
On my last day at the Z, I casually mentioned that I would be interested in purchasing the Tea Bazaar. I knew that Matteous was interested in selling and I loved the space and wanted to keep the original concept of the restaurant, just expand upon it. I meet with owner of the building on Monday. My parents came down to look at the space on Wednesday and tell me that maybe, just maybe, I wasn't getting ready to make the biggest mistake of my life. I made my offer on Friday and miraculously it was accepted.
And that's how I bought a restaurant. With typical Mary Beth aplomb and complete disregard for potential ramifications I became an entrepreneur. I mean, I've lived pretty spontaneously for a good 26 years and it's worked thus far so why not keep a good thing going.
I had essentially no start up capital, because, well, having bought a lot of shoes in place of having a savings account, I had no money. I took my severance package bought a lot of cheese and a few veggies and in less than a month I had a vacation and opened shop.
It has been relatively smooth sailing-- aside from the fact that my parents will not eat here because they don't like my "hippie food" with weird ingredients like garlic and basil and they made me buy Lipton tea bags to make them sweet tea because they could not find one that they liked out of the 48 varieties that I have on hand. My mother cannot imagine how anyone can eat "hughmoose" and my father cannot stand the smell of Earl Grey much less drink it.
Also, they have been working on my patio for the entire month of August. It couldn't have been done in June when the whole place was closed for a month. In addition to that, my landlord hired every derelict in the downtown area to perform said construction work, so the quality is not quite the best. In fact, a lot of it sucks and they had to redo it again.
Honestly though, if those are the only, for lack of a better phrase, stepping stones that I have to deal with, then I'm not doing too bad. In fact, it's almost been too easy. I keep waiting to start hating it or have something go really wrong and so far that hasn't happened. I'm keeping my fingers crossed.
And that's how I bought a restaurant. With typical Mary Beth aplomb and complete disregard for potential ramifications I became an entrepreneur. I mean, I've lived pretty spontaneously for a good 26 years and it's worked thus far so why not keep a good thing going.
I had essentially no start up capital, because, well, having bought a lot of shoes in place of having a savings account, I had no money. I took my severance package bought a lot of cheese and a few veggies and in less than a month I had a vacation and opened shop.
It has been relatively smooth sailing-- aside from the fact that my parents will not eat here because they don't like my "hippie food" with weird ingredients like garlic and basil and they made me buy Lipton tea bags to make them sweet tea because they could not find one that they liked out of the 48 varieties that I have on hand. My mother cannot imagine how anyone can eat "hughmoose" and my father cannot stand the smell of Earl Grey much less drink it.
Also, they have been working on my patio for the entire month of August. It couldn't have been done in June when the whole place was closed for a month. In addition to that, my landlord hired every derelict in the downtown area to perform said construction work, so the quality is not quite the best. In fact, a lot of it sucks and they had to redo it again.
Honestly though, if those are the only, for lack of a better phrase, stepping stones that I have to deal with, then I'm not doing too bad. In fact, it's almost been too easy. I keep waiting to start hating it or have something go really wrong and so far that hasn't happened. I'm keeping my fingers crossed.
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