Pre-Step, Step

I continued my deliberately slow crawl toward Ketogenics, and crashed into convincing.

Third Step: Entice myself with palatable recipes from the marvelous world of internet recipes and Instagram using the helpful, happy hashtag #keto. It was so easy I almost don’t remember pre-internet. Oh, I have a vague recollection of taking the train to the Boston Public Library because whatever I was looking for couldn’t be found in the high school library. Of course, I used the opportunity to visit record stores and Quincy Market, too. The web kind of negates those opportunities. I mean you find what you’re looking for and you’re still on your couch.

Anyway, to my delight, I almost over-dosed on pictures of possibility; smorgasbords of scrumptious. From click to click, most everything looked excitingly edible. Jalapeno Poppers are Keto? Ok! Cheese stuffed chicken? Ok! Ricotta Pancakes with blueberries? Ok! Coffee Bombs? Umm…ok. Kale & Collard greens, well, probably not… but that was ok!

After much gleaning and self-reason, I reassigned this lifestyle to ‘maybe.’ If, I ease into it. Quite a few of the sites warned against the gentle-in approach, but the big leap just wasn’t fathomable.

Still, I decided to take the next logical step for me: Follow multiple easy steps agreed on by numerous sites, which actually means after dilly-dallying, I’d be back at the recommended start of my journey.

Easy Step 1: Choices were deplete cabinet full of food by wasting or deplete cabinet full of food by eating.

My choice? Re-home as much as possible, and then, do a little of both of the above.

From the cabinets, give-aways included: quinoa, lots of individual packages of nuts (with corn solids), canned soup, canned vegetables, canned fruit, canned and jarred tomato sauce, pickles, dehydrated potatoes, many forms of pasta and rice, baking mixes, cake mixes, muffin mixes, packaged seasonings, packaged dry soups, a wholesale store sized tub of window pane pretzels, salsas, unopened jars of jelly, tortilla chips, microwave popcorn and popcorn kernels and Pirate’s Booty, crackers, canola oil, vegetable oil, and low-fat everything – salad dressing, mayonnaise, imitation butter in various forms.

It was a little hard to let go of my jar of Ms Renfro’s BBQ sauce, as it’s a rare one that does not contain pineapple. Bottled wing sauce was another struggle, but knowing I could create my own keto version helped.

Remnants of a near empty bag of Christmas cookie flour and a half-eaten jar of peanut-butter made the toss along with some surprisingly expired canned goods.

There were a few items tucked away into an emergency stash….

Quote for the Week:

2017 12 05 overwhelm is easily negated jakorte

 

Enjoy This Week’s Discovery Links:

Processed Foods: Good ?

Processed Foods: Good ?

Processed Foods: https://bodyecology.com/articles/hidden_dangers_of_processed_foods.php

Talk Turkey to Me

The first time Jeff used the turkey fryer, it was awesome. He followed directions,  precisely. No matter he was outside in the snow behind the townhouse and not too far from a neighboring house. It was quick and juicy and we vowed we’d never succumb to long-cooking turkeys again.

The second time, there was a little clean-up disaster as Jeff tried to return the used oil to the plastic jug. Unfortunately, the roiled oil was still too hot, melted the jug and ruined his boots. We were both very glad he was wearing full coverage foot wear and not his usual winter sandals.

The third time involved 2 Jeffs and a plan to cook chicken wings out of the way of the freezing wind, in a garage. For some reason, it took an awfully long time to heat. So, they waited and waited and finally decided to check out the problem by lifting the lid. The result was a flume of combustion that blackened the garage ceiling and singed eyebrows. The temperature gauge had not been in contact with the oil, so it was plenty hot and smokin’. The result was a heavily burned, super hot pot that ended up coming to rest in a big pile of cul-de-sac snow.

The fourth time, breaking in a recently purchased new pot, the turkey didn’t cook all the way through in some spots. Could have been the pot needed to be seasoned first; could have been we bought the lower grade peanut oil at a discount store, rather than the good stuff at Cabela’s.

The fifth time, nearly a year later, we took it along with us to a family gathering. To fry the main course turkey, of course. Apparently, the new pot must have not enjoyed the infield at MIS and/or disliked living in the shed. Because, as oil went in, oil came out, creating another slick situation.

So, off we turkey trotted off to Meijer, returning with a new pot, more oil and an ugly pair of fish slippers Jeff planned on bring to his family’s Christmas exchange. I’m not quite sure which brotherly direction it went, but one of them had either chased Jeff or been chased by Jeff with an actual fish head.

After attempt #5 and negative incident #4, the fryer was unceremoniously and unsadly retired.

Optimistically, we opted for a smoker….

Quote for the Week:

2017 11 14 when frying a turkey for the first time jakorte

Enjoy This Week’s Discovery Links:

Turkey Fryer Fire Song: by William Shatner (video)

Turkey Fryer Safety:  by State Farm (list)

Turkey Fryer Reviews: 2017 Top Picks

Bonus Picture: First Time!

Jeff Turkey Fryer (2)

 

 

Stocking Sauce

Once in motion, we spent every spare moment immersed. I’d come home from work and ask Jeff what he’d accomplished during the day and what we were going to work that night.

One evening he replied that he’d spent the day ‘getting sauced.’ The next day he’d said, “I got more sauced!” Each time a creative answer followed. “I’m having a saucy day!” “I got saucified!” “Saucing!” 

We spent three weekends preparing, in grocery stores, on the web, on Food Network, and on the phone locating our opening stock.

In stores, because we didn’t want to duplicate easily found sauces, and it was likely we wouldn’t be able to match the big store low price.

On the web, looking for other hot sauce ventures: makers, sellers, stores, web sites. Yes, it’s true. We culled the names of the more popular brands and small start-ups.

On Food Network because BBQ challenges, and the many city specific food discovery shows featuring small business owners and local specialties.

There were a ton of tiny outfits. We learned that even if a popular brand was already stocked in mainstream or gourmet specialty stores, often the hotter-hottest of the line was not.

Jeff made friends. And, I’m talking more than acquaintances. Even over the phone, he had the gift of friendliness.

Within a few days free samples began rolling in. Some came from new makers/suppliers Jeff discovered. Two of the larger branded names couldn’t accommodate our small 2-4 or at most 6 bottle orders, but they were willing to provide the name of businesses who would.

Jeff spoke to both sources and within a day, after Jeff and I had agreed and disagreed on some items, our first order was placed.

The disagreement was about anything with the name or word ‘fart’ or ‘ass’ included. I know it’s more of a man thing than a Jeff thing, but no matter what, I just didn’t find it funny. I never understood the guffawing over the fart scene in Blazing Saddles, either. Especially after seeing it for the umpteenth time. I will admit the only time I’ve ever found a fart funny was when Peter Sellers was involved.

My vision was more gourmet, experimental, unique. Jeff didn’t think anyone would ever be interested in olive salsa or crab salsa, but his approach was, “Why not? Let’s see what happens.” 

On a Wednesday, two big boxes of serious shipment had arrived.  I only remember it was a Wednesday because we were debating the merits of waiting until we could get the shipments to the store or opening them now and just being excited.

 With enthusiasm we tore open the loot. The first thing Jeff pulled out delighted him and annoyed me…

Quotes (from friends and I) for the Week:

2017 10 30 The Tecumseh Herald Oct 2004 opening jakorte

Enjoy This Week’s Discovery Links:

 

 Funny?: flatulence

What?: popcorn farts

How?: like this

Photo Essay Interlude …

Because old printed pictures tell a good story ….

First, the entire 8 foot by 8 foot Michigan Hot Sauce Club store! (See “Club?” blog)

Hand stamped spirals, hot pepper curtain, plastic shelves, and register counter.

2017 10 24 MHSC Store Layout jakorte

Next, the continuation of the driveway corn experience! (See “Canned” blog.)

We cooked 3 – yes 3 – pots of corn. Canned some plain, some with green peppers, chili peppers, onions and celery.

2017 10 24 Canned corning jakorte 10 24 2017

 

Plus, Jeff’s sense of humor and creativity – cabbage and cookies!

2017 10 24 Jeff took this picture cabbage

Stay tuned for next week’s blog: Stockings

 

 

 

 

 

Club?

(First, an embarrassing tidbit. So, I’ve mistakenly miss-remembered a crucial detail about our store. It was not 10 x 10. All of the newspaper article clippings I’ve saved clearly say that the space was even ridiculously smaller at only 8 x 8.  This makes me laugh. As do the many news articles, which I’ll share coming up.)

Jeff got to thinking… maybe having ‘Tecumseh’ in our name was too specific, too limiting. “Maybe we’ll want to open another store, someday, in another town.” he adorably, optimistically supposed.

I told him I liked the way he was thinking, and got to thinking, myself, too. I threw out, “Michigan Hot Sauce Company,” but that still seemed plain. And, then, from nowhere, I surprised myself and Jeff, too, by stating, “Michigan. Hot Sauce. Club.”

“Club?” Jeff wondered aloud in my direction, “but, we can’t call it a club if we’re not a club…”

“Well,” I started, “technically… we could be.” Looking at our dream blueprint, I pointed out that we were halfway there. We were already planning a monthly newsletter mailing; we already were planning on a ‘club’ type frequent buyer card.

All that was missing was meetings.

“We’re gonna having meetings? About what?” Jeff wanted to know.

“Well, maybe not ‘meetings’ exactly.” I explained. “I’m thinking special club member invitation only taste tests. Cooking demos. You love hot sauce and know so much about it. Do you think we could ask our members share recipes and make a cookbook out of that?”

Jeff’s big grin split and lit up his face. “You’re a genius,” he said. “I love the way you think!”

With a wonderful name on our lips, a license number to provide, we went into fast action. By this time, we only had two and a half weeks left in our promise to be open in three weeks. Timing was important because we wanted to be ready by the big ‘Grand Opening’ announcing the newest stores in the mall on September 23rd, 2004, and to be sure we still enough time to get our name out there before the Christmas and gift giving season.

We split up to divide and conquer and briefed each other throughout the day and every evening on our progress.

I had: décor, licensing, marketing, banking, budgeting.

Jeff had: fixtures, locating a manufacturer for our salsa (because we didn’t have and couldn’t afford a commercial kitchen), and the important cornerstone of hot sauce.

Quote for the Week:

2017 10 17 its embarrassing to have to fact check your own life jakorte 10 17 2017

Enjoy This Week’s Discovery Links:

About That: Memory

Fact Checking: Memories

Broadway Cat and: Memories

 

Dream-Talk

In the few days before lease signing, we checked to see if there was another hot sauce store anywhere in our vicinity. There wasn’t. That was good.

We needed a license, but first we needed a name. I thought there was an advantage to having a Tecumseh store address and that Tecumseh should part of the name.

Tecumseh Hot Sauce Company and Tecumseh Hot House were contenders, but boring. We tried to find something that rhymed with our last name and made sense with what we would be trying to sell. That didn’t go well. It was impossible.

Jeff suggested Jeff & Jodi’s Joint. I debated whether or not that could be misconstrued for a bar or a head-shop. It also didn’t say anything about what we were trying to sell. For example, The Chocolate Vault in Tecumseh obviously sold chocolate. They sold other stuff too, of course, but at least it was specific enough.

We decided to keep working on the name game, after dinner. Over Jeff’s homemade tomato sauce and pasta, we dream-talked about what would make our store wonderful. A frequent buyer card, taste testing, grand opening mailing list, a good variety of product.

It was also important to get a solid idea of what kind of up-front cash we would need.

In retrospect, I don’t suppose it matters what type of retail space you have, if it’s only 10 x 10.

There are many advantages to limited size: cheap rent, not a lot of room for fixtures, limited stock space, and one person can cover the whole store by themselves. I know some of these don’t seem like good things, but when you have small, your expenses are small.

Sure, only 2-3 other people could fit in there at a time, but that was good for conversation, which Jeff was very good at. Because I’d worked in retail in Connecticut, Massachusetts and New York City, I happily declared that this would prevent shop-lifting stock loss.

“But,” Jeff tsk-ed.,“…this… is… Tecumseh…” he finished with obvious hometown pride.

Clearing the table, I pitched another possible store name. “Hey, how about Jeff & Jodi’s Hot Spot?” I proposed. “Boy,” he exclaimed on a burst of laughter, “I don’t think of hot sauce when I hear that …. sounds like you’re talkin’ ’bout your lady parts!”

“Eek!” I giggled. “Fine,” I volleyed back. “How about just Jeff’s Hot Spot, then?”

“Nah,” Jeff said. “I don’t like that. We’re doing this together.”

Quote for the Week:

2017 10 10 where you come from effects how you feel about where you are

Enjoy This Week’s Discovery Links:

Choosing a Business Name: Don’t

Choosing a Business Name: Do

Choosing a Business Name: Licensing

 

 

 

The Menu Moment

More often than not, Jeff and I would visit one of our favorite diners on a Friday night. More often than not, I’d spend a lot of time reviewing the menu and then need more time when the waitress came by. This befuddled him. “We’ve been here before,” he’d tease. “It’s the same menu they had last time we were here!”

I’d explain that I just wasn’t sure what I felt like eating and then pick two items to continue to debate with myself until the waitress returned. I’d tell Jeff, “I’m not sure if I want the turkey dinner or a Reuben,” or some other combination of two dissimilar choices. When it was time to give my order, more often than not, I’d request something I hadn’t mentioned, like an omelet or a tuna melt. Jeff would laugh with glee. Shaking his head slightly, he’d jokingly ask, “Where’d that come from?”

As we left our first visit to the bridal mall, and unlocked our car, the owner earnestly asked, “Are you definitely interested in the space?”

“Oh, yes,” I answered immediately, nodding at Jeff. His smile lit up.

“Do you know for sure what kind of store you want it to be?” she asked.

“Yes.” Jeff immediately answered. “A gift shop.”

“Or…” I began in a definitive voice used to imply we’d thought about this hard and long and were completely confident in our future success. “… a hot sauce store.”

To his complete credit, Jeff never batted an eye or looked at me good-naturedly dumb-founded as he often did when I had an off the wall idea or unexpectedly changed my mind about dinner.

In fact, he said nothing. Our friends said nothing. The owner said nothing, so I asked when we could come back and sign the lease.

To Jeff’s credit, he simply smiled and tucked himself into the car waving goodbye and saying we’d be back in a few days.

When he did react, it was very slowly. He moved his bottom jaw over the side a bit and worried his lip a bit, as if he was sure he hadn’t heard what he’d heard.

“Why did you say that?” he asked, as we pulled out of the drive.

“Because,” I answered. “I think it’s what we should do.”

“But, where did that come from?” he questioned. “It’s not bridal themed…”

“It think it could be,” I told him.

Jeff said nothing more than, “Let’s go to the diner for dinner.”

The diner closest to home was the one we usually went to for breakfast. So, I was checking out the dinner menu, when the waitress arrived. I needed a minute, so the waitress left and I perused some more. “Hmm,” I said. “Not sure if I feel like meatloaf or lasagna.”

Jeff recommended the meatloaf. When the waitress returned and asked for my order, I asked her opinion. She said the meatloaf was very good. I nodded my head, handed over my menu and announced, “I’d like a tuna melt, on rye, please.”

Jeff shook his open menu in exaggerated surprise, then boomed out a laugh at the confused look on our waitresses face. “Don’t worry, …” he joked, pointing his menu at me for emphasis. “That…” he continued with the utmost sincerity, “was just her havin’ a menu moment.”

He snapped closed his menu, handed it over, ordered ham and bean soup and … the meatloaf dinner.

With that settled and with obvious curiosity, he politely questioned, “ sooooo … a hot sauce store?”

Quote for the Week:

2017 10 03 sometimes it takes decisively choosing heads or tails jakorte

Enjoy This Week’s Discovery Links:

Diner: Menus

Menu: Trends

Menus: Interesting