FRANKFURT AM MAIN

Our Latest Adventure, by Rich Paschall

Frankfurt, Germany, or Frankfurt am Main (Frank ford at the Main), is the fifth-largest city, but home to the busiest airport in the country.  This is not only because it is home to Lufthansa airline, but also because many other airlines have a major presence there.  Almost 65 million passengers pass through the airport each year, making it the busiest airport in Germany and the fourth busiest in Europe.

There are many direct flights to Frankfurt from major US cities, so finding a flight at a good price and transit time is possible through most of the year.  If you are visiting Germany or a neighboring country, you will want to consider this airport.  Bus and train travel around the region are quick and economical.

Frankfurt

In the past when we have headed to Strasbourg, France, we have used the Frankfurt airport for its proximity to our destination.  Only once did we stay overnight near the airport with a brief stop in the city.  We had considered the city to be just a financial center, which it is, and an industrial center.  This time we stayed longer to explore the city.

I chose an airport hotel because we could easily take the shuttle back to the airport where you can catch the train into the city.  Looking back on this choice, however, you can pick a spot in the city for the very same reason.  Transportation by train to the airport is simple because of the major train station right across from the airline terminals.   If we would do it again, I would try to stay near Frankfurt Hauptbahnhof station.

Frankfurt Hauptbahnhof

The main station in the city is a mix of old-world charm and modern efficiency.  Upgrades to the rail system in recent years have upset the reputation of the German railroads always being on time, or “you can set your watch by them,” but they are still reliable and we encountered no delays.

You can stop at McDonald’s in the train station if you like, but we did not come all the way to Germany to eat in an American fast-food restaurant.  Our motto for travel has been “eat local, drink local” so of course, that is what we did.

Eat local, drink local

My travel companion on this trip, who is always hungry, needed a food stop when we arrived in the city. We chose a restaurant right alongside the station for convenience.  We ordered the Wiener Schnitzel.  My friend is from Colombia so he has never eaten food like this.  He found it goes well with the local beverage.

Fortunately, the old-world train station survives and is a good spot for pictures before you head off on your exploration of the city.  Plenty of tourists were busy taking pictures of the station and surrounding areas.  I took a picture of my friend getting a picture of himself.  “Selfies” are popular at all the tourist stops.

Selfie

Frankfurt is a unique blend of old and new.  I suppose that World War II is partly a reason for that.  Some areas of the city were heavily damaged. Some things were restored, other areas were rebuilt. This allowed for modernization and planning that would improve the quality of life for residents and eventually tourists.

There are many good shopping districts and we made our way to one of them to see what bargains we could find. The outdoor malls our popular and we picked up some items I probably did not need.

Shopping (or selfie-taking)

We also stopped by the Alte Oper (Old opera) to see the lovely old building.  It was heavily damaged in the war and carefully rebuilt through the 1970s.  It opened again in 1981 as a concert hall.  The opera was already in a new building nearby.

The large plaza in front and alongside is a nice stop for locals and tourists.  We took the necessary pictures before stopping inside.

I joined a few “friends” for an opera house picture.

Following our walk around the Opernplatz, my hungry friend needed food so we made our way to the cafe inside the opera house.  It was ornate as expected.  Aside from the modern elevator in the building, it was hard to determine which parts were damaged and restored and which parts of the building were original.

Opera cafe

Berlin, Hamburg, Munich and Cologne are all larger and may hold more appeal for various reasons, but Frankfurt has a charm all its own.  With the Main River running through it and a large city forest, it is a beautiful tourist stop.  If your flight takes you to Frankfurt, it would be wise to spend a night or two to see the culture and entertainment offered here.

A blend of old and new

For more pictures from our Frankfurt Adventure, jump over to Sunday Night Blog, here.

HUMMUS – Marilyn Armstrong

Feel like a nourishing meal without cooking? A lot of food from in and around the Mediterrean is some kind of salad, typically vegan.

How about humous? This is an Armenian recipe, but it’s delicious, easy, and all you need is a food processor, a few spoons and a knife to cut a lemon. If you don’t own one, you can get an inexpensive one for well under $20. I haven’t found that the expensive ones work any better. The only thing the expensive ones are is quieter.

HUMMUS – Armenian-Style

2 – 15-1/2 oz cans chickpeas (with water drained). You can also use the double-size can from Goya which equals the two smaller cans.

1 cup organic Tahina. The Yehuda brand (from Israel) which I find in my grocery store is not expensive and not gluey. In fact, you can use the whole can and save measuring.

1 fresh lemon, juice squeezed into the processor
¼ (or a little more) cup of olive oil
1-1/2 teaspoons ground cumin (if you like it hotter, use a little more)
1 heaping tablespoon chopped (or ground) garlic

salt to taste (about a teaspoon and a bit)
1 – 2 tablespoons of water. Use more if it’s too gloppy.

Hummus, Armenian-style (but really, it’s all the same)

Processor (it’s the least expensive one I’ve seen and it does a great job.

Process everything until it is as smooth as you like it. Taste, add anything you think it needs. If it’s too thick, add more water, a little at a time. You shouldn’t need much.

I add a couple of teaspoons of hot sauce (chipotle or other).

This makes a lot of hummus. I usually divide it into two containers, serve one and freeze the other.

Serve with pita (fresh if possible!) Nice with a side of fresh avocado, fresh lemon, and sliced fresh tomatoes. In Israel, it is usually served with a drizzle of olive oil, a shake of paprika, and a bit of fresh, chopped onion on top.

And hot sauce on the side. Over there, they use very hot sauce. I’m not that hearty. I’ll settle for milder Arizona-style!

SHARING MY WORLD AT HARVEST TIME – Marilyn Armstrong

Share Your World 10-14-19

QUESTIONS:

Why do we have such trouble telling our loved ones that we love them?  Do you have that kind of communication issue with your loved ones?

I did have that problem when I was younger, but I worked on fixing it and I don’t have it anymore. Probably proving that yes, some problems can be fixed.

Decorations for holidays?   Spirit lifters or pain in the butt?   Or a mix?  

It used to be a bit of both, but I’ve sort of streamlined the process and it’s so easy these days, it’s pretty much no trouble at all. I don’t decorate for all the holidays anyway. Just Christmas.

Do you donate to charities?  Of your time, do you feel money is the only true gift, or other?  

I give a little when I have a little to give. I used to offer services, but it never seemed to work out the right way, so I gave up. I offer people posts if they think they can use them, editing if they need it. But if it gets complicated, I jump overboard. Mostly, I do what I can within the limits of financial means. It isn’t much, but it also isn’t nothing.

Are you too superstitious or have you ever played with an Ouija Board?

Yes, but I was maybe 10? I don’t believe they work so it’s just a game.


halloween-clipart-vintage-5

HARVEST GRATITUDE:

This week please share a photo or image of what ‘harvest’ and “Autumn” mean to you!   Thanks! 

IT’S APPLE SEASON! TIME FOR WALDORF SALAD – Marilyn Armstrong

I’ve always loved Waldorf salad. It was originally made at the Waldorf Astoria Hotel in Manhatten in 1893 and it has been really popular ever since,

It’s probably my favorite salad and the only reason I don’t make it more often (it’s pretty easy) because usually, I’m missing a key ingredient. Like apples, walnuts, or celery. In this case, I already had apples and walnuts, so I sent Garry to the store for some sour cream, celery, and raisins.

Some people serve it in layers with lettuce as a “cup” at the base, then the apples, nuts, celery, and raisins plus a big dollop of dressing on top and a drizzle of brown sugar on top. That’s too much like dessert for a dinner dish, at least for me.

It is a great light dinner for a hot summer day, though you really can’t get good apples until September. Crunchy apple are the difference.

What kind of apples? Green, red, yellow, but most important: CRISP. I’m not a big MacIntosh fan. I think they are a bit too mushy. I prefer Gala and Macoun. Even Empires which are maybe a little bit too hard, so you’d probably have to cut them into smaller pieces. You can also use a mix of whatever your favorites happen to be.

Also, I know my husband. He mixes everything anyway, even when I don’t want him to because I think he should taste each item separately. That’s when I’m being fancy, which gets increasingly rare as the years trundle along.

At least one person suggested adding truffles. I have never eaten a truffle. I think a truffle costs more than gold, so I’ll skip it, thanks. It’s not part of the original recipe either. There is an almost unlimited number of ways you can dress this up or down. I like it the way I make it, which is pretty much the same way as it was made in the late 1800s.

A few things have changed over the years, mostly the dressing. People get very creative with the dressing. I don’t get all that creative because I basically like the original recipe, which is mayonnaise. All mayonnaise.

These days, many cooks use vanilla yogurt or plain yogurt. Or sour cream. Or a mixture of sour cream and mayonnaise. I got funky and went with a combination of avocado-oil mayonnaise and sour cream (50-50), but that’s my choice. You can make your own choice.

Also, I used raisins because I prefer them to sliced up grapes.

So here’s my recipe, made the easy way because all of my recipes are easy to make and even easier to clean up afterward. You can serve this as a light dinner or as a side dish. It’s a nice lunch, too.

This recipe makes enough for 4 as a side dish, two as a dinner dish.

Ingredients:

Three apples (green or red or yellow or one of each). Cut them into small pieces. Don’t peel them but remove the core.

1/2 fresh lemon

1/2 cup raisins (dark or yellow, take your pick)

3/4 cup slightly crushed walnuts

Half a cup of very thinly sliced celery

1 egg white

Spice mix: Sugar, a pinch of cumin, a pinch or two of hot paprika. You can sprinkle the spices on the walnuts of put the walnuts in the spices.

Directions:

Cut up the apples. Put them in a bowl. Squeeze the lemon over the apples to keep them from turning brown

Put an egg white in a small dish. Mix the walnuts with the egg white. Pour off any spare egg white. You only need the egg white to make the walnuts sticky enough to put the spices on them.

In a small pan (line the pan with aluminum foil to avoid extra washing), mix the walnuts with the spices and put them in a toaster oven, put them in it for four minutes at medium heat. If you don’t have a toaster oven (doesn’t everyone have one?) you can put them in a full-size oven — or throw them in a pan on the stove (use a little olive oil so they won’t stick). Toast for three or four minutes. NOT longer. Don’t let them burn.

Slice a few small pieces of celery as thin as possible. Throw them in with the apples and mix. When you are done toasting the walnuts, mix them in with the apples too. Add the raisins to the bowl with the apples, celery, and walnuts. Mix.

Dressing:

I used 1 cup of 1/2 cup avocado-oil mayonnaise and 1/2 cup of sour cream.

You are supposed to serve it in a “cup” of Romaine lettuce. I didn’t have any lettuce and it tasted fine free of lettuce. If you prefer using yogurt, that’s okay with me.

We had it for dinner because Garry was starving and this was ready to eat. It was delicious. Garry got over-excited and bit his tongue. Ouch.

Some people serve this with cold cooked chicken and other people add salt and pepper. I forgot the salt and pepper and didn’t miss it. I also didn’t have any chicken. Someone weird suggested adding marshmallows but she must have had too many small children. Marshmallows do NOT belong in a salad.

Finished!

You can add sunflower seeds. You can use pecans or almonds instead of walnuts. Just not peanuts — they have the wrong flavor.  You can get very fancy, but I have no patience for fancy anymore. I’m just glad when things come out well and we enjoy eating it.

If you want more, you can double the recipe, or just add more of each item. It’s easy to make, it tastes great and it’s sort of like a desert, but without all the sugar and fat.

TOO COLD FOR SEPTEMBER – Marilyn Armstrong

The forecasts have been promising weather in the low 80s tomorrow, so I’m refusing to turn on my boiler today … especially since I haven’t gotten a tank fill since I think May, but it might have been April. We aren’t out of fuel, but we don’t have much and until Wednesday, I don’t dare buy anything. We are in the hole we have every month during the week when I have to pay the mortgage.

If we are careful, we’ll be fine until the next social security check arrives. Meanwhile, our anniversary is tomorrow. We wanted to go out to dinner. Feeling as we do, that’s not a good idea anyway. I think we’ll wait until it will feel better. Right now, everything I eat makes me feel a little bit sick.

In fact, my granddaughter is having a birthday party today and we were invited, but with the way we feel, a pig roast does not sound alluring. To be fair a pig roast never sounds alluring. I like pigs. They are smarter than most animals including a lot of politicians.

I’m not a vegan or even a vegetarian. I sort of tried vegetarian. Then I had to go on a heavy round of iron pills and they really don’t agree with me. I don’t seem to absorb iron well. As my body craves it, red meat is where to find it.

Sunset through clouds

I feel guilty eating meat and ironically, it’s not to save the planet (though that would be a great sidebar) but because I like animals. I hate raising them so we can slice them up for lunch meat. For completely illogical reasons, I don’t have the same warm and cuddly feeling about fish. I also don’t worry about whether or not vegetables are unhappy when we cook them. We do have to eat something. If we exclude everything, I don’t think we’ll fare well.

We were created as omnivores and while I have had many a Vegan pal give me a heartfelt lecture on the benefits of the diet, all the Vegans I know are too thin and pale. They don’t look healthy to me.

So I stay on a basically well-rounded diet and it seems to work out okay, guilt and all. Besides, guilt is my primary emotion.

Meanwhile, it’s cold. Garry says it’s a little warmer outside, but it’s gray and dark and it looks like rain is on the way. What a shock. That never happens around here.

I wonder how heavy the rain will be this time.

TAKE THE REST, BUT LEAVE THE COFFEE – Marilyn Armstrong

We went to the eye doctor today and we’re glad to know that although he needs glasses (bifocals), he can see 20-20 with glasses and the prescription has been the same for four years. So even if his eyes are no longer those of a fighter pilot, they work.

Even without glasses, he can see a solid 20-40 which is good enough for most stuff including driving, most of the time.

Bonnie barked me into wakefulness at around 5 this morning. While I was in the kitchen, I noticed Garry had forgotten to put up the morning coffee. No big deal. I can put up the coffee.

Except he hadn’t actually looked into the machine in a long time. Under the brewing thingie was about a month of coffee muck. I cleaned out the machine, but this morning, it would not brew anymore. Some small plastic item that controls the drip mechanism had died in my cleaning frenzy.

Oh, world, you have destroyed my digestion and my spine is deteriorating (though the new meds really ARE better). You gave me cancer twice, but my hypertrophic cardiomyopathy is more or less under control. One of my dogs is dying. Our blood pressure is peaking. Climate change is battering our house and this country has become a trench of evil. And the Red Sox won’t be anybody’s champions this year.


PLEASE! DON’T TAKE AWAY MY COFFEE!
I’LL DEAL WITH EVERYTHING ELSE, BUT I NEED MY COFFEE.


Tea won’t do the job and I don’t care how many people in England think it’s grand.

HOW MUCH IS THREE-QUARTERS? – Marilyn Armstrong

I was out of lunch meat, so Garry went to the deli. It was Monday and they were out of everything except (sigh) turkey breast. Not my favorite, but I’m betting today is a delivery day.

Garry asked the newest lady at the counter for 3/4 of a pound of turkey breast.

Like a deer caught in headlights, she was lost. She could probably “do” a pound — or half a pound. But what was 3/4? She obviously didn’t recognize it as 75% of a pound, or even that it’s likely the line between the half pound and full pound markers.

Schools don’t teach math in any way that might be useful to those they have taught. They have gotten into systems so complicated that no one under 40 can do any math in their head. They need a calculator. Even to subtract one number from another. Oh, and they can’t count on their fingers.

Eventually, the boss stopped what he was doing and came over to rescue her.

Garry came home. He commented that there’s a scale and surely the young women (in her 20s) could tell that there was a line between half a pound and one pound and that would be the three-quarter, right?

Wrong. She doesn’t know that 3/4 (of one) = 75% (of one). Have you ever tried to explain to a clerk how to turn 99-cents into a dollar?

“Look, I’ll give you a penny and you can give me a dollar.”

“It says 99-cents.”

“So that means that if I give you a penny, you can give me a dollar.”

“It says 99-cents.”

This is because she doesn’t understand that 100 cents (pennies) equal one dollar. We are worried that our “below age 40” youngsters aren’t going to vote. I’m beginning to worry that they can’t think. Apparently, thinking is no longer taught in any school. So if you don’t get a head start at home with the whole “thinking” thing? You’re doomed.

Vote? If they don’t know that 99-cents plus a penny equal a dollar, how can we expect them to vote? Or have a grip on the issues? Or even know what kind of government we have or want?

WHAT’S FOR DINNER? – Marilyn Armstrong

A Photo a Week Challenge: What’s For Dinner

It’s been an interesting eating week. I got tired of cooking. To be fair, I’ve been tired of cooking for at least 10 years, but Garry doesn’t cook and apparently, isn’t planning to learn. I decided to try something new and buy a lot of cold food we can use for salads and sandwiches.

I was going to cook some redfish for dinner, but I’m tired and headachy, so I made sandwiches and the fish will wait for tomorrow. I’m not all that fond of redfish anyway, even if it is from the Gulf of Maine.

I THINK I’M TIRED – Marilyn Armstrong

I blame it on the dogs. Basically, I blame everything on the dogs, but this one is actually their fault. Specifically, it’s Bonnie’s fault because she is the nonstop barker.

Bonnie the unstoppable barker

We have lots of other issues, but if Bonnie did not feel — after sleeping through the night like a rock — the need to bark continuously from dawn onward, I’m pretty sure I’d have a better perspective on life in general.

Duke

After three hours of intermittent barking — she has a routine. A few barks to wake me up, five to ten minutes of peace which is exactly enough time for me to drift off — after which the barking recommences. This goes on and on for hours.

This makes me cranky. It doesn’t wake Garry because he’s not wearing hearing aids. It is all aimed at me. I’m pretty sure if I ever got a complete night of sleep, I’d feel better. I could be wrong, but I believe sleeping an entire night would help.

If the weather is nice, Garry will (when poked) put them and their water outside. Sometimes, when he does this, I sleep for almost the whole day. I’ve got a lot of broken nights with which to catch up.

So that’s bad enough, but we haven’t really gone seriously shopping for about a month. We’ve just been “filling in” shopping. A little of this, a replacement for that. Mostly, I didn’t mind because it’s summer and we don’t eat as much as we do in colder weather.

Cheese!

Yesterday’s conversation about cheese woke up my taste buds. By the time I got through looking at pictures of cheese, thinking about cheese, wondering if there was new cheese just waiting for me to try … I needed cheese.  I wanted Brie, Jarlsberg, Bleu cheese, and Cheddar. I wanted pub cheese, but without the hot peppers.

Moreover, I wanted sharp flavored cold cuts. I’m trying out the hot capicola ham as well as a couple of types of salami. I thought they would all go well with any kind of cheese. I also wanted sliced cucumbers and ripe tomatoes with Asian Ginger dressing to drizzle on the big, flat Portabella mushrooms.

Raw edible portabello mushrooms with herbs on wooden board

I even bought a new kind of pepper that’s a combination of red and yellow. It looks like Van Gogh painted it. And bright yellow summer squash with fresh redfish from the Bay of Maine.

We really went shopping. Which means I had to go through the fridge and throw away all the stuff that was never getting eaten and Garry had to haul the wagon upstairs three times, which is a lot of hauling. Now, though, he only hauls it to the main floor entry and I run it upstairs on the chair lift. (They have many uses.)

When I finally managed to find places to put everything, I realized I was exhausted. I had moved was past tired to a new place. Good thing dinner was simple. Sesame crackers, pub cheese, sliced tomatoes, mushrooms, plus hot capicola and a side of ginger ale.

I have fresh cherries, plums, and strawberries waiting for me, too.

While realizing I was seriously tired, I also realized Duke’s tick collar was too tight. He isn’t fat, but he has thickened up. He has a mastiff head these days to go with the pushed in muzzle and lopsided ears. I’d love to see his DNA.

I couldn’t loosen the tick collar and eventually had to cut it off. I realized that quite likely Bonnie and Gibbs need new collars too, so I sighed and ordered three of them. Back to broke. Again.

My right wrist has had it. My right shoulder is patched with lidocaine and the rest of me is full of Tramadol. I might be fine if only Bonnie would let me sleep!

DIETING WITHOUT DIGNITY – Marilyn Armstrong

FOWC with Fandango – Dieting Without Dignity

While Wearing Hand Cuffs, Leg Irons,
an Electronic Ankle Bracelet and a Muzzle

So I open Daily Kos this morning and read this:

Wednesday morning, Trump followed it up with a series of tweets thanking Wayne Allyn Root for praising him, quoting Root as having said that “President Trump is the greatest President for Jews and for Israel in the history of the world, not just America, he is the best President for Israel in the history of the world…and the Jewish people in Israel love him… ….like he’s the King of Israel. They love him like he is the second coming of God…But American Jews don’t know him or like him. They don’t even know what they’re doing or saying anymore. It makes no sense!”

Like he’s the King of Israel. Like he is the second coming of God. Trump heard someone say that and instead of rolling his eyes, he tweeted it like these rantings were something we all needed to hear. And who’s Wayne Allyn Root? He’s a conspiracy theorist who, like Trump, spent the Obama years as a birther. He pushed Seth Rich conspiracy theories. He said that the Las Vegas mass shooting, which turned out to have been committed by non-Muslim white guy Stephen Paddock, was “Clearly Coordinated Muslim Terror attack.” So at least we have a clear guide on how reliable Root’s assessment of Trump is. 

If you wonder how in the world people who call themselves Christians could be following Trump, by now you have got to realize you are probably not delusional. It’s those so-called fake Christians. The crazies have taken over the asylum, but we are all living in it.

I don’t even know where to start. I’m pretty sure Saul was the last “King of Israel” and there hasn’t been any since. And Trump’s special Christians worship him as if he is the second coming of God.


The King of Israel. Second Coming of God.
Trump really IS the antichrist. One of a small troop!

Doesn’t that make someone else’s hair stand on end? Does he think he is the antichrist or is that just one of his many goals? Has his mental vacuity and derangement gone over the wall and dropped into Nevernever NEVER Land?

I’m not even sure who he thinks he is attacking at this point. I am pretty sure that this isn’t the way to any White House I’ve heard about — and if it is, we deserve what we get because we really are too stupid to run a country.

I don’t know whether I’m insulted because I’m a Jew, insulted because I’m a human being with normal intelligence without a bump-stock AR-15, or just insulted because we have a president who has the IQ of an earthworm.  That’s probably an insult to earthworms.

For a man who has never taken a risk for his country, never taken up arms, has insulted the military, the FBI, the CIA, not to mention all of our national security, and refused to protect the country he was supposed sworn to serve  — and now he’s mad at Denmark because they are disinclined to discuss selling Greenland to Trump (he’d bankrupt it anyway plus he’d never pay Denmark the money he owed).

If he wasn’t causing so much damage to animals, humanism, the Earth’s climate while refusing to protect America from its enemies it’s own terrorists, he would be hilarious. He is hilarious. It’s just my sense of humor isn’t working as well as it used to.

He may be the greatest president ever because I think he’s going to be the only one who managed to disassemble the country leaving only a pile of ashes and plastic straws by which to remember us.


By the way, did you know that ashes are very good for getting water stains off wood surfaces? If you rub it on the damaged wood, it will lift the watermark. You might as well get some useful information out of this.

So you see? He isn’t worthless. He could be a housemaid. In handcuffs and leg irons with someone following him around with an AR-15, bump stock and all, just to make sure he doesn’t try to run away. Should we also add one of those electronic leg bracelets? Maybe include a micro-identifier under his skin so, like a dog, he can be scanned by the local veterinarian?

I bet my dogs would bite him and they don’t bite anyone who isn’t holding a hamburger.

He can be our very first slave. Since he seems sure we never had any slavery, he can be the first and surely the only one with orange hair.

My house needs a very thorough cleaning. Send him my way. After he gets done with the dusting, floor washing, laundry, and tidying up, he can do some of the neglected yard-work.

While we are at it, we’ll put him on a diet. I’m sure it will improve the state of his gigantic ass.

MELLOW YELLOW – Marilyn Armstrong

A Photo a Week Challenge: Yellow

We were away for three days and the bananas didn’t do well. Three of them literally fell apart when I tried to stack them up and were too gooey even for a photograph. Two made it, but they are still going into the trash.

Bananas don’t last. But, lucky for me, Garry brought home a batch of acorn squash, so I have yellow on yellow. I suppose the acorn squash is more ochre … but that’s sort of yellow, right?

Yellow!

THE SUPER BOWL OF GROCERY SHOPPING – Garry Armstrong

Men can shop. I shop. Moreover, I am a highly competitive shopper. This is Guy Shopping, in three scenarios.

Scenario #1

I’m one of those guys who, if shopping “solo,” can zip through the aisles, getting everything on the shopping list. Sometimes I time myself. It’s like a “Wide, Wide World of Sports” event for me.

As I exit the supermarket, my cart full of groceries, I look at my watch. A big smug — almost “45-ish” smile on my face. I quietly proclaim in a “Howard Cosell-Marv Albert” style, “Yesssss!!

Scenario#2

I’m on my game as I begin shopping. First stop, produce.

As I check over the tomatoes, a cougar lady in stilettos, low-cut tank top, and stretch jeans — strike up a conversation about how nice it is to see a man knows how to handle tomatoes. I switch into my TV guy mode, wrap the chat, and move on. Next aisle, it’s the “groupies.” Folks who grew up watching me on TV. They’re blocking access to the pasta sauce and other canned goods. I do two or three minutes of my greatest hits and move on.

The deli section is always difficult. There are inevitably two or three people buying a quarter pound of everything. They must taste a piece of each item to make sure it’s quality stuff. Oy!!

Now, I’m trying to make up ground. Taking short cuts through various aisles and BAM — elderly people, crying kids, and a Mr. Know- It-All, blocking access. I silently curse their birthrights and smile my TV guy smile.

Finally, finally, I’m at the checkout counter.

Groceries bags are lined up in front of my stuff on the counter. The “hot and cold” bags are clearly open to be used for frozen food, meat, and so on. I slowly and clearly explain how the bags should be used. You know — perishables into the “hot and cold” bags. Please pack evenly.

I always bring extra shopping bags so I don’t have to lug overloaded bags up two flights of stairs.

Photo: Garry Armstrong

What was I thinking? It’s like I was speaking Klingon. Outside, I repack stuff at the car, loudly cursing the gods. The drive home is slow. Very slow.

The slow drivers who are always waiting for me are blocking the lane. Probably the same folks who blocked the supermarket aisles.

Scenario#3

I enter the supermarket and eyeball the “self check out” section. Do I have what it takes? I promise myself to try. Someday.

I can do it.

Fast forward. I approach the checkout counters, eyeball the “self check out” counter. No! I don’t have it. No true grit. Maybe next time.


Note: I omitted the folks who still ask why I don’t have “my people” shop for me. They are of the opinion that we are too rich to shop for ourselves. Yeah!

THE RIGHT FOOD AT THE RIGHT PRICE – Rich Paschall

Worth It, a review, by Rich Paschall

We all enjoy good food. We also enjoy good restaurants. At times we may want to try something different, or just something that is familiar. Friends may give us recommendations for a new place, or their favorite spot. They may tell us a cetain dish is “to die for,” or mention one to avoid. Their restaurant may be inexpensive or rather “pricey.” The main question for a new or familiar gastronomic experience, whether pricey or not, is likely to be “Is it worth it?”

Buzzfeed Worth It

You have probably tried places where the food was very good but it certainly did not seem to be worth the price. We have gone to many fancy places in my lifetime to find the food was good, but it just wasn’t worth the price charged. Then there are other places where the food was inexpensive, but just OK. You would just rather go someplace else.

If you are not a millenial, then you may not have seen one of the most successful TV food programs currently playing. You won’t find it on a broadcast or cable channel. It is the product of BuzzFeed videos and you can find it on their website as well as You Tube.

BuzzFeed producer and presenter Steven Lim was asked to create a food program and decided on trying similar foods at three different restaurants and “three drastically different price points” to see which is worth it at its price. All the food may be good, but is it worth it?

The series began in 2016 with Lim and Keith Habersberger as presenters. Keith was a BuzzFeed employee and one of the popular “Try Guys,” also a Buzz Feed video series at the time. For the third episode Worth It paired Lim with another Buzz Feed producer and performer, Andrew Ilnyckyj (Ill-nick-ee). This combination hit gold and Andrew has hosted all of the additional epidsodes so far. They are now 5 seasons, and 51 episodes into their production.

Andrew (L) and Steven taste testing to see if it is “Worth It.”

Ilnyckyj previously appeared in a series of BuzzFeed videos as a creepy guy. Things that others (animals, babies, etc) do that would be creepy if you did them.  My favorite was Andrew in “Things Cats Do That’d Be Creepy If You Did Them.”

The pairing of the always enthusiatic Lim with a guy who has a more reserved and drier sense of humor has brought the team amazing You Tube success.  They approach their three subjects each episode like a couple of curious millenials, who want to learn a little about the food or the chef or the restaurant before they sit down to try the food.

The series is so popular that BuzzFeed has sent the taste testers to other locations outside Los Angeles where the series started. Not only has the team made it to other cities, they have even made some international stops. Season three garnered three entire episodes in Japan.

As they travel to each place they discuse the foods they will try out and share some “food facts.” Andrew is likely to throw in a food pun or two in each egg-citing episode. They describe the items as a regular person might, but with a sense of humor thrown in.

The guys have explained that they do not accept invitations from restaurants. There are no food sponsors. They try out places based on recommendations from colleagues, or the reputation of the establishment. Of course the places know they are coming. As a program that has flown under the radar until now, this lack of a big name has probably helped them along. Now the episodes garner ten million or more views each per season, with some season one episodes now topping 30 million. The episodes are about 15 minutes in length. They are all available online.

The third onscreen member of the team is Adam Bianchi. The sound man is usually seen in the back seat of an automobile as the group travels to each stop. He also works as a camera man on the shoot. He rarely speaks in the episode, but gets a vote at the end.  Yes they do feed Adam.

The show has also resulted in an occasional Worth It – One Stop.  They have tried a 1977 USD bunch of grapes, cut an expensive steak with a 950 USD knife and other interesting stops along their travels. The group has been so successful that there is a spin-off off, Worth It – Lifestyle.  The concept is the same, but this time Lim presents us with places and things (beds, chairs, gyms, houses, etc,). There are various BuzzFeed co-hosts for this and yes, sometimes it is Andrew.

Ilnyckyj also is a frequent “chef” on a series called “Eating Your Feed.” In this one the guest host or hosts try to recreate a famous dish as challenged by sound and cameraman Adam Bianchi. This is now into its second “season”. BuzzFeed is obviously making the most of their popular hosts.

The show has other “spin-offs.” The original show spawned “Worth It UK.” Ilnyckyj made a brief appearance in the first two episodes. There was also  a pilot made of Worth It India. That one did not seem to catch on.

It is interesting to see the Worth It hosts and their UK counterparts both did an episode on Curry. Andrew appears in both (I guess that is sort of a spoiler, sorry).  The likeable Worth It guys are very entertaining as well as informative. We are likely to see plenty more episodes featuring Steven, Andrew and Adam.