Tag Archives: life

May 19, 2017 · 10:22 am

Disasters

Foodie Friday, and the topic is disasters. Like anyone who does a fair amount of cooking, I’ve had my share of disasters in the kitchen over the years. No, I’m not talking about the time I dropped a full pot of soup on the way to the fridge. I mean those times when the best-laid plans of the cook, as Robert Burns said, gang aft agley – often go awry.

In my case, there is a seafood sausage that has become the stuff of legend amongst those who were (un)fortunate enough to have seen it made and attempted to eat it. There was also the time that egg rolls refused to stay rolled and sent the cook (that would have been me) into a utensil throwing rage since I was cooking for my new bride and my parents and was pretty embarrassed.

There is a business point within my true confessions today. First, each of these things was a learning experience. Second, each has become a story that’s been retold over the years. While our main goal in business shouldn’t be to avoid being a bore at cocktail parties, having a few self-effacing tales in your repertoire isn’t a bad thing. The bigger takeaway is the first point.

Disasters are often the result of pushing the envelope. Hopefully, they don’t originate in sloppiness or willful ignorance or haste but rather is boldly going where you’ve never gone before, whether in the office or in the kitchen. When we fail in the latter venue, there is always some take out food we can get to serve. When we fail in the office, we can use the experience to rethink how we plan, how we prepare, and how we execute so that it becomes a teachable moment and not a complete waste. Besides – you just got another great story to tell at the party where you’re celebrating your company’s latest success!

Leave a comment

Filed under food, Helpful Hints

Tagged as , , , , , ,

April 19, 2017 · 1:03 pm

Fast And Furious Means Fail

I bet we’ve all been there. An incoming email triggers a strong response and we let those strong emotions turn into something we regret sending later. It’s not a bug – it’s a feature, one we need to learn to turn off since inevitably we spend a lot more time cleaning up the mess then we would have spent had we just taken 10 minutes to calm down, reread the initial email, and respond with a clear head.

I’ve been on the receiving end of one of those. A client who owed me a lot of money reacted badly when I asked to be paid. Having waited nearly two years, I thought I was not over the foul line for asking. In fact, I offered to reduce the amount owed if they would begin paying immediately. Rather than engaging in a discussion about how we could resolve the issue, I received a nastygram unlike any other I’d received in business. My response wasn’t to respond. Instead, I did something I’d not done in 10 years of consulting: I turned the debt over to a collection agency.

That’s one personal example. I’m sure you have a couple, hopefully on the receiving end so you don’t have to clean up the mess. We can’t “react” to emails. The blessing of email is that it’s fast, with immediate delivery and often a quick response. That’s its curse as well, along with the fact that there is no nuance. My philosophy has always been that if there is a problem I’d rather try to resolve it over the phone so I can judge the tone of voice as well as to be sure that what I’m saying isn’t misinterpreted somehow. I realize it’s harder to get many people on the phone but the investment of time in doing so can often avoid a series of increasingly infuriating emails.

Don’t “react.” Don’t assume that someone hasn’t responded because they’re disrespecting you. They might just not be the bearer of good news and are struggling to find a way to say what needs to be said. Remember that everything you send is preserved and you have no clue who will end up reading what you write. Finally, call if you can or, even better, buy someone coffee and talk things over face to face. Old school? For sure, but maybe some of these old school ways are why some of us old folks have done well. Your thoughts?

Leave a comment

Filed under Helpful Hints, Thinking Aloud

Tagged as , , , , ,

April 14, 2017 · 10:56 am

Bilkies And Bunnies

Handmade shmura matzo

Image via Wikipedia

It’s Foodie Friday, and this year I’ve decided to repost something from a Foodie Friday in 2009. Originally titled “Jewish Thanksgiving,” I’m putting it back up because many of you are new readers since 2009 and because my family is gathering this evening to celebrate. That means I’m busy making bilkies. Making what? Read on!

This week’s Foodie Fun Friday post is dedicated to all of you who won’t be using the bathroom for the next week.  You know who you are.  But the gentiles out there are wondering “what could he possibly mean?  What could possibly stop someone up that badly?”  Well, dear readers, Passover started Wednesday night and by now, most Jewish homes have had two Seders. With those Seders goes matzo and when we say hello to the matzo, we say “buh-bye” to regularity.

As some of you know, my view is that most Jewish holidays can be summarized thusly:

Someone tried to kill all the Jews;
The Lord saved us;
Let’s eat.

Passover typifies this more than any other holiday. It’s really Jewish thanksgiving with brisket substituted for turkey and various other beige and brown foods substituting for the rest. Passover is a great culinary challenge on many levels.  Think about how often you use breadcrumbs or cornstarch when you cook and you’ll begin to understand.  Sure, matzo meal and potato starch are substitutes but they change the flavor, consistency, and appearance of the food in which they’re used.  Oy!

One dish that’s made in our family is something I’ve not seen elsewhere.  We call it a “bilkie or bilky” – not sure of the spelling.  It’s sort of a knish without the outside.  One cooks down some onions in schmaltz (don’t ask – these are really delicious and really not healthy) and adds them to mashed potatoes.  Some more schmaltz, matzo meal, and some eggs to bind.  Then one forms patties, glazes them with egg wash, and bakes them at 500 degrees until brown.  I usually make a few dozen of these and there are NEVER any left – my relatives put what they don’t eat in their purses, which isn’t easy since they’re the approximate size and weight of a compact car hubcap.   I’d love to know if any of you have ever heard of anything similar?

I love this holiday and love that it coincides with Easter.  Everyone has a reason to eat even if we can’t exactly share a lot of the desserts.  And in a week when we go back to eating as we regularly do, we all hope that the rest of us becomes as regular as our eating habits.   On to Memorial Day, the next great pig-out!

Leave a comment

Filed under food, Growing up, What's Going On

Tagged as , , , , ,