Elk and Trip….

No, I don’t mean we’re going on a hunting trip. A Wild Fork store recently opened here and we’ve made about three trips already. (https://wildforkfoods.com/) They have an incredible array of meat and seafood because it’s all frozen. That way they can stock more for longer without spoilage issues. Anyway, Hubby picked up elk last week. He had it back when he did the photography workshop in the Grand Tetons. I like bison and venison so it was a pretty good bet I would like elk. Yes, although it is so lean, it does need some kind of sauce. We’ll work on that for next time.

We leave tomorrow for the short trip to see the kids and there is an extra bonus. A dear  friend of mine – she’s known son since he was three and she’s been a “surrogate aunt” – lived in North Carolina, but frequently comes up for business. She is often able to schedule to see the kids’ shows and she’s coming a day early this time to coincide with us having dinner tomorrow night. We aren’t going to see the kids until the Sunday afternoon performance because they’ll be running around like cray tomorrow with pre-show prep. The first performance is this evening and I think it’s a full crowd, too.

We will play Sunday by ear. If everyone is up for it, we’ll go out for an early dinner. If everyone is dragging, we’ll do some kind of carryout (probably BBQ) and go back to their place. Monday will also be flexible because we don’t know if granddaughter will have school or not. The school year ends next Wednesday, so not much important is likely to be going on for Monday. On the other hand, they may have some fun activities planned. As usual, I will post each day of travel.

A New Local Family-Owned Place….

This is one of an interesting situation where they story may or may not come clear some day. I have to start with a several years ago and Heritage Market. I think I have mentioned before about multi-generation farms that are being bought up and turned into mostly housing and some commercial. In fact, one such family has decided to sell after being here since the 1020s.

Anyway, the fourth-generation young man from another family decided he wanted to take part of their land and create a vision other than wholesale farming. I don’t recall how many acres are involved, but Heritage Market was opened with a multi-phase plan. A You-Pick area, Tiki hut, green space, food truck, small market for fruits and produce. It was also set up for events. A second hut added, along with some playground items as a building was under construction. Once opened, the building was a combination market and cafe and they had terrific homemade ice cream and sorbet. Things seemed to be going well, then suddenly there were rumors of closure.

What seems to have happened was the cafe/market has re-opened as the TUGA restaurant at Heritage Market. I was hearing good things about it, had lunch a couple of weeks ago, and we went to dinner with friends on Sunday. The people who run it have the La Flama Brazilian Steakhouse (haven’t been there, but good reports about it).

TUGA is smaller and this is the Portuguese “side” of the family. They blend the two a bit as there is a meat selection served on these huge skewers that take up quite a bit of room on a table. None of us had that as we opted for other dishes. I had salmon, Hubby had grilled octopus, friends had a pork dish and steak. Everything was delicious and the sauces are heavy on garlic, yet done with a smooth taste. We’ll definitely go back.

 

Musts, Shoulds, Wants….

In other words, priorities. In what is so far the only day this week I don’t have to go out to at least one place (been some doubles this week), I had eight must-do’s, have now completed a few should-dos, and I’m not sure yet if I will manage any want-to-do items. That definition means, I enjoy doing them, but there is no special deadline yet. Now, schedule-wise, I usually stop “being productive” between 5:30-6:00 unless I have a deadline that carries me over. This is where the “shoulds” and “wants” can get swapped around.

Anyway, it’s obvious I still have lots to do although there are some things with a closeout date approaching and perhaps I can avoid too many new items being thrown into the mix. There are people who occasionally question as if I am “really retired” and that’s an easy answer. “Retired” is what we’ll call an “administrative term” in the case of both Hubby and I. We are indeed retired from our former careers. We are now in our second careers, neither of which provides appreciable income nor routine hours. We call them our “fun careers”, notwithstanding times when the “fun factor” may not be quite as high.

The additional volunteer things we’re involved with are also areas we care about and thus can get a bit more deeply involved than intended. Every person who is part of a volunteer organization knows exactly what that is like.

Gulliver’s Pork Chops…..

Yes, the gap in posts is because of all sorts of overlapping matters. On the “upside”, two pressing things have been successfully completed; one is on the way to completion; one is looking good; and we’ll see if the coming week brings more progress.

Now to the title of the post. When we lived in the small, lovely seaside town of Tirrenia, the assignment I had meant we often hosted visitors with an interest in the project. (That is a way more complicated topic). Hosting often included taking the visitors to lunch or dinner. Among the other charms of the town, we had 3-4 favorite restaurants and almost a dozen others when we decided on a change. Gulliver’s however, was the hands-down favorite for taking out-of-town visitors, especially large groups. A dish they were known for was their grilled pork chop; a wood fired grill of course. What made me think of this yesterday was watching an episode of Bobby Flay when he did a double-bone chop. It was almost as good looking as what we would get at Gullivers. We never asked, but he either had someone in his family or a good friend as a supplier because no one else in town could match him for this particular dish. Everything else was good, too.

Like most of the restaurants, the house wine was not served in bottles, but from pitchers. You simply ordered red or white. We were in Tuscany after all and the house wines were not something mass-produced for export. Our personal go-to place was Cocoriba, a wonderful trattoria/pizzaria a ten-minute walk from the house. This was where I fell in love with wood-fired pizza and because we began going there when we first arrived, we became regulars during their off-season. Tirrenia is a tourist town for Europeans and Asians. We had been told the place surged with tourists June through August and it certainly did. We were always assured of a table though because we were regulars.

About Corporate Culture…..

Notwithstanding the “noise” about whether one can become a billionaire without being a horrible person/entity, when friends were approaching retirement from the military and asked me about transition, I was able to provide good information. I will back-track a bit as my retirement coincided with my 40th birthday and for longtime followers, they know my wonderfully supportive husband insisted I take time to “write that novel”. An important factor here is he was being assigned to the Pentagon in the usual fashion for his rank and time in service. There are myriad opportunities for retired Army lieutenant colonels in the area with defense-related contractors, so my intense desire to be a writer instead had a back-up if needed. As most know, I have yet to make a commercial success as a writer and while I was holding out hope for later, I did reach out for my back-up within ten months.

In discussion with a couple of former bosses, I knew I didn’t want to be a “road warrior” spending 100+ days a year traveling. Since Hubby was still on active duty and I had my pension, salary and extensive benefits were not primary concerns. That meant I could stay away from the Fortune 500 culture of being one of thousands of employees.

The company I found was small; I think I was like the 143rd person they hired. Salary was mid-range and virtually no benefits. Veterans made up 80+ percent of the employees and the owners knew everyone by name and often their spouses’ names. There were either five or seven original employees and they shared a strong sense of camaraderie. Another aspect of the culture I admired was forthrightness from the leadership. The owner would hold periodic meetings with employees and act on what recommendations they could. For example, as the business grew, they added a benefit of continuing education in your related field. Yes, it was on a reimbursement basis, but 100% if made an A in a course; 80% for a B, and 70% if a C. Granted the benefit wasn’t useful for everyone, yet good for others.

A particularly important point was the clear understanding that employees might need to seek a higher salary with another company. In the private sector if you plan to do so, you literally “sneak around” so if a better offer isn’t available, you don’t risk losing your job for “being disloyal”. The owners were sincere when they explained it was okay to seek more. Their only request was to let them know if a new offer was made by another company. In most cases they couldn’t match the increase and wished the employee all the best. More unusual than such openness, in those occasions when an former employee discovered “the grass in not always greener”, they would be welcomed back if a position was open. That’s rare in the corporate world.

Loving Free Enterprise…..

I suppose it’s actually a dual love – free enterprise and entrepreneurship – as they work in tandem. The thought solidifies when I see ads for items and services I didn’t know existed. I’m not talking about big marketing campaigns for all the major products. I enjoy a lot of outdoor shows, especially fishing, and sure the Yeti commercials are always good. Then there is this incredible array of fishing equipment from the smallest of lures up to a wide variety of poles, some of which are created by individuals who simply found a new variation to design, produce and sell.

On the service side, take the Airbnb business that came about whenever. Whoever originally came up with the idea has now opened the way for related businesses; companies that handle everything for the owners; added “concierge” services that will link you to experiences as part of your rental. Now there are individuals who specialize in the management. Next up is a service for RVs where instead of a regular RV park, people who own property such as farms and vineyards are making spaces available – I don’t recall the name of that service. A few years back I did an article for the weekly paper about Swimply, where individuals can rent their personal pools (https://swimply.com/). This one came about because someone lived next door to a home with a lovely pool and they noticed it was rarely used (kind of like us). The individual approached the neighbor, made arrangements, and it worked so well, they approached others and the idea/company was born. How can you not love the freedom there is for such things?

Granted, there are lots of attempts that fail and the best one can hope for is the individual recognizes the pending failure and lets go before adverse financial impacts occurs. In fact, I know some of these failures and it can be devastating if the individual doesn’t face reality in time. The freedom to try though is what is important.

Of Cinco de Maya……

Notwithstanding the popular notion, the day actually celebrates winning the Battle of Puebla  and is not Mexican Independence Day. It’s a good reason to party though. As with many of these holidays, we no longer go out and join the throngs. We leave that to those who still enjoy it. Yes, if we happen to be traveling somewhere at the time, we do join in.

I like chicken mole, but I’m not going to try and make it from scratch and in the past I’ve had only the paste type and never quite got the mix to the consistency I want. I asked Hubby to look for already prepared and he found it in a box, just like a gravy mix I use at times. Menu last night was chicken mole, lime-cilantro rice, and adobe-roasted street corm. Yes, rice was a box mix and corn was frozen to reheat in the microwave. As it turns out, the mole is enough for three meals as the chicken breast were large and we have leftovers, plus there is enough in the box to make one more meal. Instead of sauteing the chicken and simmering it in the mole, Hubby grilled it and I then put it in the mole while the corn was cooking in the microwave. This really did make the process easier. Hubby of course used cumin and mesquite seasoning as well as cilantro and roasted garlic infused olive oil to prep the chicken.

We did not begin nor end the evening with margaritas and we had run out of Corona Premium. Ah well, we did have other beer on hand even if we weren’t completely authentic.

 

Power Nation Channel……

I discovered the Power Nation channel a while back and it is sort of a “default” for us. There are different shows such as “Carcass”, “Music City Trucks”, “Dirt and Trails”; all shows where vehicles in various states are rebuilt. In ;some cases they are transformed more than restored. The fascinating thing for me is to see the incredible number of actual parts there are to vehicles. Most of us take this for granted and are annoyed to devastated when we have a breakdown. The devastated comes when it is a major expense and now days even simpler repairs are expensive. This is one of the reasons policies like Car Shield have become popular.

Anyway, back to the different shows on this channel. The workshops used are also of interest in looking at them compared to what most people can have in their garages. Good friends of ours are a great example. The husband has always been into cars and for a long time restored Jaguars. He usually had three and sometimes four with only one at a time actually able to run. He later got into a regional racing circuit – I don’t recall which one – and Hubby went with him twice to help out in the pit. I went along as his wife and I are the original friends and we did “girl stuff” while they prepped for the race.

One of the other things about the shows are learning about the different companies that provide parts, services,  and supplies. Niche companies, many of which are small business, intrigue me. They are a strength of free enterprise, entrepreneurship, hard work, and often passion about a particular area.

Unavoidable Gap…..

In the way things can happen cascading events have kept me from posting. Even I do reach a point where things have to give a bit and in this case it has been the blog. I hope to get life back onto the hectic, yet normal hectic track this week. I have also sent word that a series I have been doing for our weekly paper will be on hold for a few weeks although I should be able to do one regular article per week. As much as I enjoy sitting down with multi-generation families to capture their stories (going back into the 1920s for some), it is a time-consuming effort.

Right before things unraveled on April 17th, I had a long day Wed, April 15th, but it included a delightful night at the History of Diving Museum in Islamorada. I was the speaker for their monthly program with my presentation about my experience in co-authoring Mystery of the Last Olympian: Titanic’s Tragic Sister Britannic with Richie Kohler. Richie’s presentations about diving the ship are of course the authentic adventure and I explained in the first minute, “This is not that.” Here is the link to the YouTube archive. The presentation is right at an hour long, so I recommend settling in with a favorite beverage if you decide to watch. It was a hybrid in-person (full house) and Zoom event. https://www.youtube.com/@TheDivingmuseum/videos

We’ll see what the week brings in the sense of I should have priorities appropriately realigned. This is truly one of those weeks when I don’t need any more unexpected tasks thrown in. Keeping fingers crossed.

Rest in Peace BG Foote….

I read an older notice yesterday and had not realized Brigadier General Evelyn “Pat” Foote passed away in August at the age of 95. While I refer to myself as an “inadvertent pioneer”, it is possible when she first entered the Women’s Army Corps (WAC), she may or may not have thought of herself in the same way. Here is a short piece. “Pat was a career Army officer, serving on active duty from 1959 to 1989, and rising to the rank of Brigadier General. Her key assignments included public affairs officer in Vietnam from 1967 to 1968 and command at battalion, brigade and post levels. She was a graduate of Wake Forest University (BA) and Shippensburg University (MS) and holds an Honorary Doctorate of Laws from Wake Forest University. Pat is best remembered in the Army for holding many firsts and for being a fierce advocate for military women.

In 1994, Pat was appointed to the American Battle Monuments Commission and subsequently to the Site and Design Committee of the WWII memorial. From 2006 -2016 she met the Ely senior class at the WWII Memorial, briefing them on the history, design and construction of the memorial.”

After the transition into regular Army when women selected specific branches to serve in, she chose Military Police, which was definitely not the path most women selected at the time.

I never met her personally, but we all knew of her. At the time she was selected to be Brigadier General (one-star), that was the highest rank a woman could expect to achieve. That has to do with the limited positions women could hold; another thing that has changed considerably. A quick word about the American Battle Monuments Committee. That is one of those highly prestigious positions cherished by anyone interested in American history. Once appointed to the Committe it is usually permanent. The long time many individuals serve on it is one reason why so few positions ever open.