After telling Today last week that some people were “mean” when she announced her diabetes medication deal, Paula Deen today tells People that she’s not combating her diabetes diagnosis with drugs alone. She’s also dieting and exercising! “I’ve dropped two pant sizes and I feel great!” she tells the magazine. The story says her fitness routine “includes walking 30 minutes every day — and now having portions half the size of those she used to eat.” (Which leads us to wonder: How do you make a cheeseburger with only half a Krispy Kreme doughnut?) - Grub Street
…that Steve Scafidi was teaching me (and a bunch of other familiar faces) to dance the two-step. Of course, nothing about this dream really made sense considering Steve is a West Virginian cabinet maker slash poet. He taught a couple of my creative writing classes in school, and was (easily) one of my favorites. If you have any interest, I recommend checking out “To Whomever Set My Truck On Fire.” As Steve explains, “This poem started just after someone set my truck on fire late one night in June of 1999. I hid in the bushes with an axe for three nights waiting for the person to return. He didn’t return and I needed to get on with my life so I started this poem and wrote it rather quickly.”
Let’s just say he was very different from most of the poetry teachers in the writing department.
If you haven’t already, check out Beerjobber. It’s a pretty cool idea. You can order from their selection of craft beers online, and then they’ll pick it up from the brewery and deliver it straight to your door.
Also besides being a cool idea, they have some pretty good marketing lingo behind it.
From their site: Before prohibition, a “beer jobber” would pick up beer from the local brewery, and carry it to where it needed to go. This was back in the days where cases were made of wood, and the beer was delivered fresh. Prohibition, wholesaling, the homogenization of products, and the addition of chemical preservatives to beer eliminated the need for beer jobbers, as the number of breweries in the US declined from over 1,700 in 1900 to under 100 by 1980. Beer could now be mass produced, stored for long periods of time in large warehouses, and served up to the masses using funny ads to make up for the taste.
Thirty years later, the need for a beer jobber is greater than ever before. But the post-prohibition 3-tier system for distributing beer has made it almost impossible to get brewery fresh beer. Until now. Delivering beer legally to 38 states plus District of Columbia, we are using technology to bring brewery fresh beer to your door.
On Tuesday night, I made my way to the offices of taap it for my second Skillshare class. This time, the subject was programming.
Now, if you know me (or even if you don’t) you know that programming is not right up my alley. But, after playing around with Codecademy, and liking it, I decided why not try to learn it? I’ve been in one of those moods lately.
The class was taught by a PHP developer who works at CafeMom. Within only an hour, he covered a lot of ground, and for the most part, I managed to follow along pretty easily. It’s always nice to meet programmers who can not only do what they do, but explain what they do. Another win of a class. Can’t wait for my next one…
Everyone who follows such things probably already knew that Taco Bell’s latest gimmick (besides trying to get everyone to call breakfast “first meal”) was a taco that came in an oversize Doritos shell. It’s either an abomination or a stroke of genius, depending on how you look at it, but whatever your opinion, you should know that it will be available to stoners around the country when the chain begins selling it nationwide on March 8. - Grub Street
…seriously?! The only thing worse than plain Taco Bell is Doritos + Taco Bell. Just thinking about this makes me queasy.
Grub Street reported yesterday that the old Pfizer plant on Flushing Ave will soon become a culinary production facility. Kombucha Brooklyn, Brooklyn Soda Works and Steve’s Ice Cream have already taken up shop.
Admittedly, I’m a little late wrapping up my restaurant week adventures, but I was disappointed in my last stop at Perilla, and I didn’t want to be.
Perilla is Harold Dieterle’s first restaurant in the west village. As a long time Top Chef fan, I’ve been wanting to go to Perilla since Harold opened it up in 2007…even though I’ve heard better things about his second restaurant, Kin Shop.
Anyways, the place is cute - romantic, with intimate lighting and a warm feel. RP and I were starving while waiting for SA, so we ordered a small plate off the regular menu to start - the beer-battered pickles with lemon aioli. The pickles were lightly fried, but still moist when broken open, and the sweet-ish aioli balanced the saltiness of the dish perfectly. Off of this plate, RP and I were convinced we were about to have an epic meal.
Unfortunately, little did we know we were about to have a very typical restaurant week dinner. You know the ones I’m talking about, where you can tell the regular menu food is good, but the RW food is dumbed down, or cheaper, or completely unbalanced.
Once SA arrived, and we ordered, I started out with the mussels in a cream sauce with ham. It was perfectly fine, but nothing too memorable. I followed with homemade tagliatelle with tofu and vegetables in a butter-based sauce. The pasta was beautiful, but the dish overall felt heavy and one-note. Not a winner in the slightest.
For the dessert we all got the house sorbet tasting (boring, I know). But there was this apple cinnamon one that actually tasted like cake. It was pretty amazing. Out of the other two sorbets, one was forgettable, and the other was terrible. So terrible we all made faces when tasting it.
Conclusion: I’d go back to Perilla for drinks and small plates (after all, I HAVE to have those pickles again), but not for dinner.
The next time you feel the need to reach out, touch base, shift a paradigm, leverage a best practice or join a tiger team, by all means do it. Just don’t say you’re doing it. Because—and please believe us—all that meaningless business jargon makes you sound like a complete moron.
To help rid the earth of this poisonous gobbledygook, we crafted a bracket, similar to the NCAA college basketball tournament, featuring 32 abominable expressions. Each day, for 32 days, readers will get to vote, via Twitter, on one matchup. The goal: to identify the single most annoying example of business jargon and thoroughly embarrass all who employ it and any of these other ridiculous expressions.
To play, simply find the day’s highlighted matchup, choose the more annoying of the two expressions, click the “Vote” button and cast your vote on Twitter. (Note: Clicking the “Vote” button will take you to Twitter; you will not receive a confirmation that your vote was cast, but indeed, know that we have received it.) If you don’t know what an expression means, click on it and you’ll be given what passes for a definition.
Share the bracket with your friends and colleagues. With any luck, we’ll encourage a new best practice: real communication! - Forbes
Okay, this is funny. And fairly accurate. For example, if I hear one more person say that they are “out of pocket” I’m going to hurl. Well played Forbes.