An Afternoon In The Sun

Here in the Pacific Northwest I keep waiting on the following inevitable joke to be made when they break for the weather forecast:

"What weather conditions can we expect to see out there today, Alice?"

"It's the Pacific Northwest, Larry.  It is it's own weather condition!"

At which point follows laughter, both from the folks watching and from those in the news studio because they know just how true it is. (Those were fictitious names, by the way.)

At any rate, whether the weather (just realized I almost made two typos in those same three words...) is Pacific Northwest or otherwise, my family and I decided to take advantage of what's been one of the rarefied warm and sunny days to date this year.  Fort Steilacoom Park was abuzz with so many folks that I feel we were lucky to find the table we did for our picnic meal.  Yet amid the bustle of kids and adults (some celebrating a birthday not too far away and others rampaging in the playground) there was more than enough relaxation to go around for a few good moments.

The rest was interrupted, however, by promise of food.  Who could say no to that, especially when it's as good as what we had?  Perhaps the most memorable thing there was not the fruit salad (in and of itself a delicious treat that few would willfully pass up), but as I and several others close to me refer to as "Vegan Dogs."  Similar to the familiar hot dogs only in shape is one of our favorite things for the barbecue grill (being vegetarian) and many other occasions, the Worthington Loma Linda Big Franks. 

And now, here's what made them so good today:

Part of the cooking process was to heat them in a skillet while at the same time baptizing them with the best chipotle sauce I've had to date: The Original Roasted Raspberry Chipotle Sauce put out by Fischer & Wieser (I find mine at Costco).  A little bit of dill pickle relish to one side, a few small drops of regular yellow mustard to the other and a second baptism (about another 1 to 1½ Tbsp.) right down the middle of the dog with chipotle.  That's all the more I did with my two.  My mother, however, opted to have some grilled onions (Walla Walla Sweets, I think) added into hers.

Survey says: (Cue the dramatic drumroll...)

The flavors that came together all at once in the mouth was a veritable orgy on my taste buds!  I think the only error I may have made is in using a little too much each of the mustard and dill relish as their vinegar slightly diluted the taste of the jalapeño that the chipotle commands mastery of.  However, it still made a very pronounced entrance in which both the sweetness of the raspberry and the very mild spiciness of the jalapeño complemented not only each other in the chipotle but the flavors of the other ingredients in what is, to my reckoning, the best vegetarian hot dog I've EVER had!  Not only do I recommend this to anyone/everyone to try at least once, but I'm also going to make this one of my picnic or barbecue regulars from now on.

Nudity: Artistic vs. Pornographic

Gonna start this particular blog off with a couple definitions.

 Artistic Nudity:  Oddly enough I've not found much of any place in the public domain that is kind enough to give a clear-cut definition of what is Artistic Nudity.  In lieu of that, I would like to provide one myself.  It follows:

"The portrayal or usage of the naked human form--whether male or female--in such manner as to be expressive of certain thoughts, emotions, ideals, and etcetera.  Also the use of the naked human form in place of a canvas or other media to portray and convey the intent of the artist (e.g. body painting)."

(That was harder to put into words than it should've been, and I'm still not sure I captured the truth of it.  For now, however, it will have to suffice.)

Pornography:  n. "obscene writings, drawings, photographs, or the like, esp. those having little or no artistic merit" (From Dictionary.com)  and "The explicit depiction of sexual subject matter, especially with the sole intention of sexually exciting the viewer." (From Wiktionary)

I guess that sums it up and I could just leave the subject to hang here...  But I won't!

An Amusing Thought

In a typical work day at Costco there's many types of people that will be involuntarily encountered.  And as a Demonstrator, I get to see most every one of them.  From the standoffish passerby looking to simply do business and move on to the overtly hostile, from baseline courtesy--those seeking only information or sampling of my product and as minimal contact as is possible--to the flirtatious teens and their various games that are incomprehensible and senseless, from the overburdened parents in town with all their kids at once to the intellectual seeking a conversation of worth in the everyday bustle.  Indeed, there's lots of people, some more interesting than others.

The ones that are of continual amusement (as no better word enters the mind at the moment) are those who not only listen to my "spiel" with great patience and interest, but go so far as to remark similar to the following statements (these are primarily mentioned when my demo involves the culinary):

"Do you watch the Food Network?  You sound just like one of the cooks on there!  Maybe you should try to get on there and do a show."
(Note: I don't watch the Food Network but maybe a minute a month at best.)

"You should get your own radio show.  You've got the voice for it."
(Another note: I don't have the patience or self-control that a role of public speaking would demand of a radio personality.  Kind thought, nonetheless.)

"You know... I never thought of that before.  You should probably be a chef."
(Perhaps.  Though it may be a little difficult being vegetarian to prepare any other kind of cuisine as accurately or exquisitely as I would like.)

These are really the gist of it, though folks in their kindness have more lengthy expressions than these mentioned.

At any rate I find it amusing and flattering.  I'll never claim to be a culinary genius (as my fiancé very definitely is) irregardless of the occasional good ideas that may come to mind for the culinary.  Those sparks I have to say are the result of my mother's creative genius, of which I think only one-twentieth may have been passed on by way of genetics, and exposure to the equally brilliant woman who is now my fiancé.

I really can't think of any kind of closing thought to this except that it heightens an old ambition of mine to own and operate a restaurant/diner or a bed-and-breakfast.  That'd take a lot of doing and far more money than is in my empty wallet for the time.  For now I think I might look through my collection of recipe cards and even my Better Homes & Gardens Cookbook for something tasty...  The subject of food is making my taste buds yearn for a yet indeterminate flavor that must be satisfied.

As always friends and readers, my heartfelt Godspeed and adieu until next time.

The VWP Revived

Not sure it ever had any readers to begin with, however this little corner is hopefully going to find some new life injected into it.

After some time of badly neglecting this ol' blog, the thought came to me to just say sayonara and drop it.  But for some reason I came across it tonight and thought of resurrecting it and trying out the blogging arena again.  (Okay, I'll divulge: I stumbled across another blog called the Hot Sauce Blog whilst searching for some ideas to use on the habañero peppers I'm about to start growing and it made me miss blogging.)

Later on I'll have to let folks know how that little culinary adventure turns out, 'cause guaranteed it'll be an adventure (or suicide for the taste buds involved).

At any rate, I've said out with the old (especially since those dusty old blogs contained so much whining like a high-school teen, something I detest) and in with some new content, a new attitude and, hopefully, a conviction to match.

For now I will have to wish all as I have before a very heartfelt Godspeed and adieu.  Catch some good rays this weekend and have a blast!