Christmas Movies

One of my favorite parts of the Christmas season is snuggling up with a snack and watching holiday movies. Here are a few of my all-time favorites.

Rudolph the Red-Nosed Reindeer
Rudolph and it's hokey clay-mation have always been my favorite Christmas movie. I love Hermey and his dental ambitions, and I think Yukon Cornelius and his assortment of sled dogs are hilarious. As a kid, the Island of Misfit Toys really got to me. I would subsequently pile all of my stuffed animals on my bed to sleep with me so that they would know that I loved them all and they didn't need to be exiled. I can see why other people may not like it, but, to me, this movie is the essence of "classic Christmas."

Elf
What I love about Elf is Buddy's infectious joy. You can't listen to him talk about how much he loves Christmas and not start to think about how you love it too. I love the idea that we need to try to see Christmas the way that we did as kids. The truth is kids have a lot more fun, and, they often see important things more clearly than adults do.

A Charlie Brown Christmas
Simple and sweet, A Charlie Brown Christmas is another classic. The Peanuts cast of characters and their Christmas plights are still relevant to the struggles we each face. Linus' voice-of-reason speech is touching and memorable. What's not to love?

The Muppet Christmas Carol
I love muppets so very much. If I had one wish, I might use it to wish that muppets were real. I also love classic literature, and this is hands down the most amusing adaptation of Dickens well-known and much-adapted story. The musical score is catchy and fun, and, of course, so are the asides by narrators Rizzo and Gonzo. Considering how great this movie is, and how great Muppet Treasure Island is, I would submit that there should be many, many more muppet literary adaptations in the world!

Taco Tour: Part 2

To continue our Taco Tour, we re-visited a new favorite with my mom, who had never been.

We discovered Taqueria 27 a few months ago. I had heard of it from coworkers who knew what they were talking about when it came to food. This is an important discovery because this is the place where I had a taco that made me care about tacos.

The thing about Taqueria 27 is that they have tacos with really cool twists. The ingredients are high-quality and put together in combinations that you wouldn't usually associate with Mexican food: duck confit, pork belly, Wagyu beef, bleu cheese... Definitely not traditional, but incredibly tasty. 

The taco that made me care about tacos is the Citrus Pork Carnitas taco. The ingredients are "slow roasted and shredded, charred tomatillo salsa, pickled red onion..." (which I skip) "... cilantro and chicharones." What I love about this taco is that it's not just a glob of meet with some stuff on it. There's a very subtle flavor because of the citrus. The chicharones give this taco an incredible texture. It's basically amazing. Also, it made me interested in trying other tacos, which is what led us to begin a taco tour! Here it is in all it's glory!

On our most recent trip, Mike tried the PBLTA (Pork Belly Lettuce Tomato Avocado) taco. Ingredients: "pork belly, lettuce, tomato and avacado with jalapeno mayo in flour tortillas." I didn't really branch out, but I was still happy with my choice! Here's a picture of Mike's taco. 

This was a very tasty taco. The pork belly was that cut and it was kind of amazing even though you knew it was not good for you. Avocado and tomato or really fresh and really counterbalance the fatty pork.

We found this restaurant about three months ago, and we've been at least five times. Go once, and you'll want to go again!

Taco Tour: Part 1

As a local exploration experiment, Mike and I are in the process of executing a taco tour. The goal of a taco tour is to visit as many fine, taco-serving establishments as possible and sample many (hopefully) delightful fare. We started our adventure last week.

Stop #1: Chow Truck

The first part of this stop was not getting run over by ecologically conscious and parking lot negligent REI shoppers. While our tacos cooked, we tried the root chips, a mixture of golden potatoes, purple potatoes, carrots, yams, beets, and lotus root. There were some subtle flavor differences, but they were fairly mild overall. We ordered two different tacos to share.

Calamari with Asian Spice
These were unanimously the favorite taco of the night. The calamari was tender and the seasoning was perfect. Calamari tacos seemed like a stretch, but the execution was spot on. We'll definitely go back for these!

Spicy Beef with Cilantro-Chile Pesto
Mike's second favorite and my third. The beef was tender and the sauce, though a bit on the juicy side, gave it a satisfying kick.






Stop #2: Luna Blanca Taqueria
Beautiful chalk art added to the funky artistic/Southwestern blend of this restaurant. The service was great, and we heard four Johnny Cash songs while we were there, so that's +10 points in my book. Again, we ordered two tacos to share.


Chicken with Avocado Crema
While completely good, this taco came in last for both of us. It was nice, but, just friends nice, you know? What we determined is that you either need dark meat or a really interesting sauce to make the chicken flavorful enough to be memorable. With a mild sauce and shredded breast meat, this taco just didn't leave an impression.

Seared Shrimp Taco with Avocado Crema
This was my second favorite and Mike's third. Another seafood win. The shrimp was chopped and very tender. The citrus marinade gave it a very fresh feeling. In the case of this taco, the avocado crema nicely accentuated the flavorful star of the show. Eating this shrimp taco reminded me of the kind of high quality seafood dishes that you generally only get when you're near the ocean.

Book Review: Stiff: The Curious Lives of Human Cadavers

Yesterday, I finished listening to Stiff: The Curious Lives of Human Cadavers by Mary Roach and narrated by Shelly Fraiser. This high-interest work of non-fiction has been a part of my life for the most ridiculously long time. I'm glad that I finally read it, and sad that I didn't read it sooner.

I was first introduced to Stiff back in my library days as a circu-lady, about six years ago (sheesh, that number makes me feel old...). When you work in the circulation department of a library, you have a finger on the pulse of a community's reading heartbeat. This book was constantly being checked out, and every time I came across it during check-in it would catch my attention anew. What a morbid, but fascinating concept for a book!

Fast forward to a road trip to a wedding in 2010. Mike and I briefly opened an audible account, and purchased only: Stiff and everything ever written by James Herriot. Of course, we were ensnared by Herriot's charming biographies about his life as a veterinarian, and never even got to Stiff.

Eventually, an error in the library's computer system left me audiobook-less, which is not a state I enjoy much. Finally, my cadaverous questions would all be answered.

Roach, a journalist, begins her book with two crucial points. First, that death can, and probably should, be seen as a journey like any other. Second, that a cadaver is very separate from a person. A person lives, and then dies, leaving behind an empty shell. A person never is a cadaver. The way she explains all of this from the beginning makes what follows much easier to stomach, and, in many cases, appreciate.

Most of the book focuses on the roles cadaver have in several fields of science including: motor vehicle testing, crime scene investigation, weapons testing, cosmetic surgery practice, anatomy labs, and organ transplants. This is blended with horror film worthy, yet, very accurate, descriptions of the historical aspects of each field. Back when I used to go to Mike's anatomy class and take notes for him so that he could take tests for his other classes, I learned a bit about the gruesome stories of body snatching and grave robbing, but... there was much more to learn. And, although it sounds creepy, these were some of the most engaging parts of the book.

As I read, I found myself increasingly grateful for the role that these cadavers have played, especially in helping to advance safety features in airplanes and motor vehicles. Of course, it makes sense, the best way to test safety features are with actual people. Not many people would volunteer for that job, but these corpses fill the role and have directly lead to many industry improvements.

Death, decay, and the dead are disturbing topics to many. However, Roach does an incredible job of presenting things factually and scientifically, with just the right amount of humor to keep things from getting overwhelming. Here, I would like to note that Shelly Fraiser, the narrator of the audiobook, is spot on in her delivery. The most difficult chapter to listen to was about Roach's visit to a decay study facility. So, if you're squeamish, that's the one to skip.

Along those same lines... I would not recommend eating while learning more about the curious lives of human cadavers. The one really rough spot I had came when Roach described the decapitated heads that cosmetic surgeons use to practice new techniques. I suppose it wasn't her fault that they place the heads, like chickens, in large roasting pans for the procedure. Nor can I blame her for my lunch choice of a (usually) delicious chicken club toaster from Sonic. That meal + chapter combo is my only regret. But, happy hour prices on large Vanilla Coke's during the middle of my prep period ensure that it will not be a lasting one.

Overall, I would give this book 5 stars. It was engaging and educational, and definitely thought-provoking. What more can you ask for in non-fiction?

A Pleasant, but Ineffective, Adventure

Many men enjoy watching sports. While Mike enjoys an occasional football game, e-Sports is his favorite way to indulge the stereo-type of the man glued to the screen watching the "big game." Luckily for me, tournaments are a little more spaced out. It's a great indicator of how much he likes me that he was convinced to leave the coverage of MLGDallas to search the valley for a reasonably priced used microwave.

We came into the market for a microwave last weekend, when ours exploded. This interim time has made me realize just how much I use the microwave. I'm not nearly organized enough to have meat defrosted the night before, so the defrost function is necessary to a large percentage of meals. And, of course, after finally finishing the unnecessarily intensive grading process of some school-wide essays, I came home with a migraine. All I wanted in the whole world before I locked myself in a dark room to sleep it off was a bowl of chicken noodle soup. And, if you think I was going to wait for it to heat up on the stove... pshhhh. (I didn't. I compromised the electrical integrity of our home by using the microwave again. It didn't blow anything up this time, so... meh.)

When I began to look into replacing the microwave, which we bought when we were first married at DI for $25, I thought I could just buy something online. I knew we'd gotten the other one, practically brand new, for a steal, but, I had no idea how lucky we'd been. Did you know microwaves are a $100+ type item? I didn't. And I didn't want to pay that much for one. So, we decided to try DI again.

Mike gallantly shut off the Starcraft stream and accompanied me on my quest. ... Two DIs later, we were not yet in possession of a microwave. But, we definitely found out that the one in Sugarhouse is way less stinky and gross than the one Downtown. So, that was valuable. And, although we didn't find a microwave, we did find a gorgeous copy of The Best of James Herriot for a dollar. Mike was overjoyed and declared that it would be a family heirloom, which, I'm sure is a title the microwave never would have attained.

Additionally, after a few hours of scouring thrift stores, we were pretty hungry. We decided to try this quaint, classy place we'd seen on 5th South called Cannella's. It was incredible!

Mike got a beef brisket sandwich with brie, tomato, and garlic aioli on ciabatta.

I got a turkey cran-pesto sandwich on whole wheat sourdough bread.

On our way back to our car, we took a detour to stroll through the gardens on the roof of the Salt Lake City Library to enjoy the panoramic city view.

So, we still need a microwave, but we had a really, really nice day.

On NaNoWriMo and Other Ambitious Projects

I'm having this huge life struggle lately. It has a lot to do with being brave and setting big goals that are more fulfilling than having all my copies made and my dishes done. The problem I'm facing is that I have no time whatsoever to hope to do those things. In fact, the copies and dishes are seldom up to date. Teaching is a great privilege and responsibility, but also kind of a time suck. 

Last year, some friends/colleagues convinced me to participate in NaNoWriMo a.k.a. National Novel Writing Month. The goal is simple: during the month of November, write a 50,000 word novel.

I did start a novel last year. Current word count: 2,713. So... not great. 

BUT.

But.

But, I want to try again. Not just to complete the NaNoWriMo goal, which seems pretty unrealistic since I'm working like 12-14 hours a day right now. (For the children, people, for the children.) I want to really start writing. That's why I'm cheating at NaNoWriMo this year.

My goal is to take the manuscript that I have (one might also say the several paragraphs I have written) and add to it. My goal is to have 10,000 words by the end of November. That's really not such a huge goal, but, the real goal is. I want to write. And I'm going to do it. I'm going to put down the red pen, close the Pinterest tab, and let the dishes sit. It might take me years and years and years at this rate, but I am going to write a novel. 

And it might suck. But at least I'll know that I can do it. So then, I'll write a better one.

New York

Whenever I get bored with work, or Mike being in school, or cleaning the house, or whatever else occupies my time, I like to plan vacations. I check prices on flights, hotels, cruises, and tourist attractions. Then, I present them to Mike who lovingly reminds me that we've just got to keep on keepin' on until the weekend/Christmas/summer/graduation.

Except, the last time I did this, he just said, "Let's do it. Let's go." So, we're headed to New York City for our anniversary.

And, as luck would have it, we just happen to be going during Restaurant Week wherein fancy schmancy restaurants have 3 course prix fixe menus. I know a few of you who live and die for this sort of thing, so here are the details on the food.

Our first Restaurant Week stop will be dinner at Opia, a restaurant with a "modern French focus." Here are our options:

Opia, NYC

Appetizers:
Creamy Potato & Leek Soup- Chives, Crème Fraiche, White Truffle Oil
Chicken Liver Pate- Caramelized Shallots Chutney, Quince Compote, French Baguette
Escargots with Herbed Gnocchi- Garlic Sausage & Pearl Onions, White Wine & Parsley Beurre
Entrees:
Savory Stuffed Muscovy Duck-French Green Lentils, Honey-Ginger Glazed Baby Carrots
Coq au Vin-Pomme Puree, Winter Baby Root Vegetables
Pan Roasted Wild Striped Bass-Curry Butternut Squash, Broccolini & Morels, Champagne Meyer Lemon Emulsion 
Desserts:
Blueberry Linzer Tart
Walnut Cognac Chocolate Brownie with Coffee ice cream
Apple Cinnamon Strudel with Caramel ice cream

The Palm, NYC

Our second dinner will be at The Palm, a famous steakhouse. There, we will be deciding between:
Appetizers:

Classic Caesar Salad- Garlic Focaccia Croutons and Parmigianino Reggiano
Crispy Calamari Fritti- Point Judith Calamari, Cornmeal Dusted and Tossed with
Lemon and Marinated Peppers
Winter Salad-Arugula, Endive and Radicchio with Red Wine Poached Pears,
Toasted Walnuts and Gorgonzola


Entrees:
Delmonico Steak Au Poivre- Topped with Garlic and Parmesan Shoestring Potatoes
Chicken Parmigiana- Linguine Marinara
Filet Mignon 9 ounce- Crab and Boursin Cheese Sauce over Goat Cheese Whipped Potatoes
Double Cut Lamb Porterhouse Chops- Rosemary Roasted Potatoes and Fresh Mint Sauce
Atlantic Salmon Filet- Maple Ginger Glaze served with Basmati Rice and Snow Peas
Dessert:
New York Style Cheesecake with Raspberry Sauce
Flourless Chocolate Cake with Crème Anglaise, Fresh Berries and Whipped Cream
Key Lime Pie with Blueberry Compote


What would you pick? I'm still trying to decide on dessert at Opia, so feel free to weigh in on that.