Why Mr. Solara? Why?

 

On the way to work this morning, I saw a Toyota Solara with a vinyl top. I just stared and said, "Why?"

You might be thinking, "So what, Jay?"

First of all, I think you would have to go back to the late 70s or maybe early 80s to find a Toyota that left the factory with a vinyl top. Toyota never, ever put a vinyl top on a Solara. That means somebody went to an automotive upholstery shop and paid good American dollars to have that done. 

Again you might be thinking, "So what, Jay?"

Here's the thing. A vinyl top is the worst of all worlds. It's all the maintenance issues of a convertible with none of the benefits. 

Then one might say, "Jay, a convertible top doesn't require maintenance. You just wash it with the rest of the car."

Vinyl tops and convertibles need cleaning, conditioning and protection. It's important to wash with a soft bristle brush - nothing too abrasive. Your local auto parts store likely carries a soap intended for convertible tops. Then apply a specialized UV-blocking protectant or repellent. If the material isn't clean and protected, it will dry out and crack. With a vinyl top, that means you go from bad to worse. With a convertible, that means your top is no longer keeping out water.

In addition to all that, it's a very dated look. Vinyl tops were allegedly popular because they gave a car a more high-end look at lower cost. Personally, I've always thought they looked stupid and did nothing but provide rust a place to form.

I realize this is an awful lot of thought to devote to the roof of a Toyota Solara. But that's how my brain works. I see a vinyl roof on a Toyota on the way to work, ask myself, “Why would anyone do that?” and two hours later I'm reading about convertible-top care and the history of vinyl roofs.

So, I still don't know what possessed Solara guy to put a vinyl top on a perfectly good coupe. Whatever the reason, I'm sure Solara guy and I are never going to agree.

I Notice When You Endanger Me

A morning commute, a gold Mercedes E-Class, and a reminder that aggressive driving isn't just about how fast you go.  

I'd like to address the lady in the gold E-Class Mercedes who passed me on the way to work today, and people like her whose priorities are out of whack.

Let's call her Goldilocks.

I was on I-516 in the left lane behind an HVAC service truck. We were both cruising along at 65 in a 55 when I spotted the gold E-Class coming up on me pretty quickly in the rearview mirror.

I thought to myself, If I'm doing 65, Goldilocks must be pushing triple digits.

I decided that if she was driving that fast, she was probably capable of all kinds of bad judgment. So I moved over to the right lane.

If you'd asked me ahead of time whether there was enough room between me, in the right lane, and the service truck, ahead of me in the left lane, for Goldilocks to pass, I'd have said, "Um, no fucking way."

Goldilocks had other ideas.

She carved herself a middle lane and passed me at a rather uncomfortable distance, then squeezed past the service truck, also uncomfortably close from my perspective.

I guess the kamikaze pass shook both me and the guy in the service truck a little, because the next thing I remember, I looked down at the speedometer and saw that I was doing 75.

Wait. What the hell am I doing?

I eased off the gas until I was back around 65.

Goldilocks was already so far ahead of me that I'm guessing she was, in fact, hitting the triple digits I'd imagined earlier.

Now, it's not my job to tell people how fast to drive. It's none of my business—until you endanger the people around you.

I notice when you endanger me, Goldilocks.

I understand being in a hurry. I understand the desire to drive enthusiastically. Hell, I enjoy driving too.

What I don't understand is following too closely, changing lanes without signaling, or driving erratically in close proximity to other people.

If you want to drive like you're late for something, that's your business.

But challenge yourself, Goldilocks.

Think about somebody besides yourself for a change.

Bigger Bag Please

About a year ago, I needed to cut down some expenses to help pay for a pricey car repair bill. One step I took was successfully converting from an 'eat-out' lunch guy, to a 'bring lunch from home' guy. I saved a ton of money that way, and continued to bring lunch from home after the repair was paid off.

Although I don't have a car repair bill staring me in the face today, it feels good to make a change and see the direct impact on the 'ol bank account. With that in mind, I recently looked at how much I spend on coffee and decided to do some research on ways to cut that down. I live a few hundred yards from an outstanding coffee joint that roasts their own beans - and they do an outstanding job. Most coffees I buy there are about $15 for a 12 oz. bag - which is the going rate for a bag of good coffee beans. I go through 4 or 5 bags a month, and at 15 bucks a pop that adds up quickly.

The first decision I made was to move from the very popular 12 oz. bags to a 2 lb. bag. I keep coffee inside a dark cupboard in ball jars - so keeping a larger amount of coffee fresh is not an issue. However, finding great coffee *I like* in a 2 lb. bag proved to be more of a challenge.
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SIDE NOTE: If you're thinking you don't have ball jars or cabinet space and you'll just keep your big bag in the freezer, please search for my blog on why this is a bad-for-your-coffee idea, and do not store your coffee in the freezer
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Costco has a variety of coffees in 2 lb. bags, but most of them tend to be very dark roast coffees. Lots of people love dark roast coffees, and I certainly appreciate it from time to time. However, generally I prefer lighter roasts. Dark coffee flavor offers predominantly roasty flavors, which overpowers the unique flavors of specific origins - and I love those flavors. So Costco wasn't the solution for me.

I then moved my focus to Amazon. Since Amazon bought Whole Foods, they now have more to offer than ever in the way of coffee. I decided to give a bag of one of their house labeled "Amazon Fresh" coffees a try. I chose the, "Just Bright" light roast blend, which the label tells me is roasted in Seattle. Overall - it's excellent. I don't taste any kind of specific flavor note that makes it stand out, it's more of a mainstream blend - but it makes a delicious cup of coffee. I will definitely order it again. I paid $15.49 on Prime, so there was no shipping charge, and that's getting 32 oz. for roughly what I pay for 12 oz. down the street.

Pleased with the success of my new coffee source, I decided to keep trudging the road to happy coffee destiny, and try out a single origin coffee. Amazon also carries coffees from Fresh Roasted Coffee, LLC. - which is an operation out of Pennsylvania. I ordered a 2 lb. bag of Ethiopian Sidamo, which was $21.95 on Prime. Ethiopian coffees are among my favorites, and naturally have fruit-like flavor notes. I have found this flavor profile is typically more pronounced in Yirgacheffe varieties than in Sidamo. This Sidamo is no different - it has great natural origin flavors in a nice, even light roast. I'm very pleased with it, and will order again. That said, another of my favorites is Tanzanian Peaberry, and I see that Amazon carries that variety from the same roaster. I have a feeling that's next.

I still intend to support my local roasters, and can't imagine traveling without hunting for a good bag of beans to bring home. However, I have successfully cut my regular daily coffee expenses in half...and that feels pretty damn good.

Teriyaki Sauce

I like grilling stuff. Yes, yes…I’m aware the experts say burgers and steaks are best cooked in a hot cast iron skillet in their own fat. I’m not saying they’re wrong - I cook that way sometimes, too. However, there’s something about the little charred bits and the smoky flavors that makes grilled things rock. 

I like to marinade before grilling. Marinating imparts wonderful flavors into your food, tenderizes, and helps keep foods juicy.   

Real interest in preparing food (and being good at it) hit me when I was in high school.  One of my best friends back then was a guy named Joe, and we’re still the closest of friends today.  Back in nineteen-eighty-something, Joe’s mom shared her teriyaki recipe with me. Frankly, it kicks ass. 

It’s awesome by itself, but I have also used this recipe as a basis for a thousand variations…the possibilities are pretty much limitless. I’ve made it spicy with some sriracha or gochujang, or sweeter with Hoisin or pineapple juice. I’ve also added orange juice and Jamaican jerk seasoning blend. 

Here’s the foundation recipe:

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1 large clove of garlic - minced or pressed

1 TBS ginger

1 TBS sugar

2 TBS cider vinegar

1/2 cup soy sauce

1/4 cup white wine

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Now, I’m sure there’s a purist or two out there who’ll say, “Hey man, that’s not a true teriyaki sauce.”  To those people, I say - fine.  Rename the recipe to a name of your choosing, and call it your own...but try it!  It's tasty!

Back in nineteen-eighty-something I didn’t care about sugar, but if you watch sugar these days like I do, please know this works great with splenda instead. Also, if I have plenty of marinating time - I like to use fresh ginger instead of dry. Most times, I add some black pepper, too.

Chicken and beef both get very happy bathing in this concoction. I have also used it on venison, shrimp, tuna, and vegetables. Have fun with it!

Potato Salad from a Savannah Tavern

In 1987 after a year at Ferrum College in Southwest Virginia, I transferred to the Savannah College of Art & Design (widely known as SCAD) in Savannah, GA.  I always had a job during college...sometimes two, or even three.  Most of the jobs I had were related to the food service industry.  I waited tables, bartended, cooked, and did catering. 

One of the places I worked in the kitchen was a tavern on River Street. I think I may have signed an agreement saying I would not exchange information about recipes from the tavern with anyone, so I'll not call it out by name. That said, they were pretty well known for their reubens and potato salad. They were VERY secretive about that recipe...which I think is stupid.  Food brings people together, so why not share recipes so people can eat better at home? It's not as if people will stop going out to eat if you give out a recipe.  The Chart House was one of more expensive places to eat on River Street, and there was always a stack of free recipe cards by the front door there...and people *still* go there to eat.  Go figure! Secret recipes are just silly, gimmicky BS with a dash of paranoia.

I made literally hundreds of pounds in that tiny kitchen, so it was never necessary to take anything written...I just knew how to make it. I worked there over a year, and listened to lots of guesses as to what was in that famous potato salad. Garlic and dill were commonly guessed, but not ingredients. It's a case of simplicity at its finest - a very short ingredient list.

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5lbs. New Potatoes (Red)
8 oz. Sour Cream
8 oz. Mayo (I use Duke's)
3 or 4 Celery Stalks, chopped
1 Medium Yellow Onion (sweet if available), chopped
Salt and Pepper to taste*


Place potatoes in a large stock pot, cover with water and cook until a fork or skewer slides in and out of a potato easily.

While potatoes are cooking, make the dressing.  Place remaining ingredients in a food processor or blender, and blend well - but don’t purée. Set aside.

Drain potatoes and cool until you can handle them without causing a burn injury...but as hot as you can handle. This is because the pores of the potato are still open when the potato is hot, and will act more like a flavor sponge when you pour on the dressing. Peel and cut into bite sized chunks.

Pour dressing over potatoes and chill (preferably 24 hours before serving).


* Use more salt and pepper than you think you need. I never measure this - but I’d guess 1 1/2 to 2 tbs each...more pepper than salt.

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This recipe gets rave reviews from people who have been to that old tavern in Savannah, and those who haven't alike. Enjoy!

Tip Jar Gambling

Tip jars at the cash register are commonplace these days, and so are pre-calculated tip options when you pay with plastic. 

When this first became a thing, I felt like I was being coerced into tipping for services for which one doesn’t normally tip. However, I eventually relaxed that opinion, and began to tip a buck for coffee and such. 

Today - the reality of why all this bothered me reared it’s ugly head.

I ordered my lunch at a place where they give you one of those order numbers on a stick. You put it on your table, and then a food runner brings your order when it’s ready. It’s also a place where pre-calculated tip amounts pop up on the screen when you pay with plastic. I tipped the 15% option - which I felt is more than adequate for a food runner. 

When they hand you a fountain soda in this joint, they tell you to step back up to that spot at the counter is you want a refill. My favorite menu item in this particular joint is pretty spicy, so cold beverage is key. My cup ran dry, and I stepped back up to the counter for a refill. 

As I stood at the counter waiting for a refill, no less than 5 employees made eye contact with me over the course of several minutes. Not one offered to help me. 

So - herein lies the problem. When you tip up front, you tip before you know whether or not the service warrants a good tip. It’s a total gamble, and today I lost.

#firstworldproblem 

The Stick Has Been Secured

Shortly after moving to Richmond, Virginia in 1993, I started a sales job with a sign company. One of my key accounts was the local East Coast Hockey League team, the Richmond Renegades - who back then were part of the Hartford Whalers farm system (1994 to 1997).

Part of the account was handled in trade for tickets, so I was fortunate enough to have fantastic center ice seats and went to the majority of home games.

The 1994-95 season was a stellar one for the Renegades. They played strong hockey all season, and made their way through the playoffs to the championship where they defeated Greensboro in 5 games to win the Riley Cup (now the Kelly Cup). There were a number of standouts on that team, but the guy who put the puck in the back of the net most often was Scott Gruhl - who played in 49 games and scored 31 goals. As a gesture of appreciation for vendor partners of the Renegades that season - a number of hockey sticks were distributed. I was lucky enough to get one of Scott Gruhl's.

Fast forward 17 years, and I'm hanging out with Joe Mueller - one of my oldest and closest friends. He sees the Gruhl stick sitting in the corner my living room and says, "Hey - I'm good friends with Jay Murphy, one of Gruhl's teammates on that championship team. I'll bet he can get that signed for you... Gruhl is still in the Richmond area." I gladly handed it over to him, and promptly forgot about it.

Time went by, and I didn't think about it much. I figured - if it happens, it happens. One day, Joe calls me up, and tells me Jay Murphy managed to get the stick signed. When presented for signature, Scott Gruhl looked at it and immediately realized he didn't have one like it himself and offered to buy it! However, Joe knows me well - and told Jay Murphy... nope - not for sale.

A hockey stick is an oddly shaped item to ship (since I no longer live in Richmond), so we decided to delay the handoff until it was convenient... meaning: one of us wasn't going to have to try to carry a hockey stick onto an airplane. So - more time went by...but a few days ago I was driving through Richmond after visiting family in Virginia. I met Joe for lunch, and the 5 year mission came to an end. I finally got the stick back with Scott Gruhl's signature on it.

Scott Gruhl had a storied hockey career over almost 20 years in the NHL, IHL, and ECHL, and retired as one of the most productive IHL scorers of all-time. I personally have a 20+ year relationship with this hockey stick, and am really stoked to have it back.