Outsider Tart Blog

Discuss.

Having survived Easter and yet another Chocolate Festival, we have a moment or two to breathe and think and appreciate the new season upon us. Easter always seems to be a beginning of some sort though I know not of what. But it’s always the feeling in the air. At least to me. How apropos then that we have finally, at long last, taken over the adjacent space and started renovations at the shop. Clearly a new chapter. A new ride. Add to that, we are also moving house. As you do at a time like this. But if you’re in the midst of anxiety, why not just pile it on?

So with all things real estate and planning swirling around, it gets me thinking: where does that sofa go, what about that table, do we have enough room at the shop for that set of shelves and so on. Imagine taking all your possessions and having them swept up in a tornado only to land in some indeterminate place. I have callouses from using the measuring tape every second of every day. Still, it’s a comfortable, familiar feeling from my architect days, a frame of mind usually mixed with one part boring analysis with one part creative thinking with a soupcon of design genius (one can only hope). From the beginning to the middle to the end of a project, the calculator is always out adding up square footage and costs per square foot (PSF) to revenue PSF to the square footage required for storing grandma’s china to just how big a chiller we can wedge into the new shop kitchen. When we did a presentation in Birmingham recently, David eyed up a monster of a chiller about the size of a stacked semi. (OD: it was super fantastic!) I’m here to tell you, alas, we’re off by a few inches and we won’t be able to fit that one in. Oh well. I certainly tried my super best. But the numbers don’t lie.

As we ponder what we’d like to do with the new space, how to finish it and what all is needed, the numbers spin around a bit like on a slot machine. It makes for bleary eyes I can assure you. Last week I walked into the shop only to find a rather large pram parked front and center just inside the door. Typically I’ll pause and check the passenger and be sure to tell the parents/minders that theirs is, without doubt, the most beautiful baby I’ve ever seen. Such a darling. However, that day, the slots spun out of control. Immediately my head went into hyper-PSF mode. I kept my mouth shut but couldn’t get the thought out of my head. I tried taking off my business hat but the damn thing wouldn’t budge and all I could do/can do is multiply again and again and again just how big prams are and what the impact to the shop has been and will be. Has anyone noticed they are rapidly approaching the size of a small Range Rover? And that’s just the pram, not the attachments let alone various and sundry bags hanging off this that and the other hook. That got me thinking of what someone’s reaction might be if I stopped over for a cuppa and brought along my own chair. Simply walked in theirs, a kiss on each cheek and then plopped my Stratolounger down in the middle of the living room, kicked out the foot rest and tucked right on in. Now I’m a bit of a messy guest, so no doubt crumbs and dribbles would fly hither and yon but hey, I gotta get going and I’ll just take my chair and leave the rest behind. What with a blog to write and deadlines to meet, time is of the essence. Surely they’d understand. Surely I can’t possibly take the time to care. Too busy. Way too busy. Too too too too too busy. Busy busy.

But I digress.

And I try to focus on the numbers. Sometimes they take me to my happy place. I just keep on crunching and crunching them and all will be right in the world. So I decide to get some actual facts and do a little of that boring analysis. As it happens, my bugaboo occupies the same space allotted for two people. In point of fact, a pram measures 85cm x 45cm x 32cm or 35” x 18” x 12”. In restaurant planning terms, those dimensions are precisely the same for two adults sitting side-by-side at a table. Let’s take one example, shall we, of two prams parked inside a shop. Let’s call it a café. Or a restaurant. Just for kicks. Those parked prams represent a table of four which is not generating any income. Revenue PSF is ZERO. Sometimes Revenue PSF < ZERO when, for example, pram passengers require heated water (not too hot, not too cold) for feeding or, worse, when one or two bodily functions may require staff assistance. Not something a shop owner, any shop owner of any sort, would want to hear. Going in to a shop fit-out the general rule of thumb is to maximize display/merchandising/seating in order to , get this, maximize profits which (get this again) actually pay the bills and (get this last bit) lead to growth. But when you’re looking at a Stratolounger parked in the middle of your living room, you really start to wonder if it goes with your décor. Comfy though they can be, does your chair really require cup holders? Mind you, this doesn’t even take into consideration any potential health and safety issues. God forbid someone, be they staff or guests, trip over a pram jam in the middle of the lane. Or spill something hot whilst trying to navigate around unsupervised toddler siblings. Both such subjective experiences hence I thought I’d focus on my happy numbers instead. They tend to be very objective.

As with any real estate matter, one can only hope for good and thoughtful neighbours. One who understands how their lifestyle and/or business logistics may or may not impact the goings on around them. If I were to sling the lever back to trigger the foot rest and mistakenly knock over the urn with Granny, I’d certainly like to think I’d apologize. At the very least I’d ask for the Dustbuster and lend a helping hand.

First let us apologize. You may or may not know that we have been doing a blog for Food Network UK (www.foodnetwork.co.uk) regaling any and all with our recent Texas travel tidbits. I do so hope it’s not as boring as watching slides of someone’s vacation. Remember slides? Anyone? Anyone at all??? Since that took all but a little piece of us both, we’ve been a bit lapse with our blog. Herewith we try to atone.
We started our day with a little bit of exercise. How healthy. I jogged with a friend. David Pilated. Lovely day for a jog. Thought maybe the cemetery might be a good place for a change of pace. Park hilly. Cemetery flat. A no brainer. Well, as it turns out, that wasn’t a good idea. My luck a police officer was in there (interesting, no?) and he stopped us to say the cemetery caretaker told him to tell us the by laws don’t allow jogging. Not sure where or why one would read the by laws before entering a public space but there you go. He told us it was a private space. I begged to differ, but away we went. Upon our exit, we read the posted signage. Nothing about by laws. Nothing about jogging. Nothing about private. However we did learn dogs were allowed if kept on leads. In theory, that means a dog can poo on a grave, but I can’t run past one on the path provided. Now, as the holder of a very expensive grad school degree as well as the keeper of one grad school thesis on urban cemeteries, I’m here to tell you that urban garden cemeteries were originally envisioned as a place for the living as well as a place for the dead. London has Highgate, Paris has Pere Lachaise and New York has Woodlawn to name but a few. These cemeteries were intended as public parks for people to visit and use for things such as picnics regardless of whether you knew anyone laying around. Since the cemetery in question (one like Gunnersbury Cemetery) had posted an email address for the Arts and Leisure department of the council, I thought it reasonable that jogging fell under the Leisure part. Perhaps Arts if done with a certain flair. But I hadn’t jogged for a while so flair there was not. Small Transgression Number 1.
Nothing soothes me more than cooking. It’s one of the few things that transports me into my happy place which today I’m thinking is better than being transported into my final resting place. So what better to relieve some stress that comes from a brush with death? Earlier in the week we had done a press buffet (think press junket but for foodies) and we were experimenting with recipes in order to decide what to serve. We knew it would be brisket. A personal favorite. I came across a recipe in a book my mother had given us that sounded a lot like Picadillo. As many of you know from our blatherings, Picadillo is a Latin dish very similar to chili: mince beef/ground beef, onions, bell peppers/capsicum, tomatoes, olives, capers, raisins and garlic. Chuck it all together, let it sit in the fridge overnight, then cook and serve. The only difference with the brisket recipe was carrots, some mulato chili and how it was cooked – this one was assembled in a large pot and then cooked in the oven for about 4 hours. The brisket was quite good but in the end another recipe prevailed. But we had Chili Night staring us in the face and I didn’t really feel like starting from scratch. Plus we knew Picadillo is a favorite of our regular Chili Gatherers just maybe not the best choice for finicky food bloggers and critics. If there is one thing I learned from my mother its kitchen pragmatism. Little things like ignoring use-by dates if it still smells/tastes/looks fresh. Recycling (food, not garbage). Perking up leftovers to look like new. Common sense it would seem. But too few kitchen engineers (let’s call them kitcheneers) possess the knack or smarts so it must be a talent. In a sense, I decided to add on to the picadillo-inspired brisket. We had a lot left over, we’d never be able to eat it all ourselves and I knew how to make David’s mother’s Picadillo from scratch. How hard could it be to blend the two together. I started by dicing up the already cooked brisket. I tried grinding it because I can remember my grandmother making hash by grinding cooked beef but maybe I’m imagining that since my attempt clogged the grinder. Oh well. Dice it was. That went back into the pot of left-overs and then into the refrigerator. Next I ground the raw brisket since I bought one whole (feels like making chili so I must be making chili). Then I finished chopping everything else, put it in a tub and refrigerated over night. Abuela, if you’re reading this I did add the carrots, some cinnamon per the brisket recipe and currants since we had no raisins in the house. In fact, it was your son who suggested using the currants so this time the Yank is off the hook. Although given my laziness, I didn’t chop things as small as I usually do so chopped tomatoes were added instead of the more traditional tomato sauce to keep everything looking a bit more rustic. As I type, the new picadillo has been simmering and I’ve dumped the old brisket remains into the pot and gave it all a good stir. And now Chili Night is sorted. It all looks and tastes as if it had been made from scratch all in one go. Just like I can’t say Gunnersbury Cemtery, I can’t say I prefer this version. However I can say it’s a Mulatto Peccadillo or a Mulato Piccadillo (with carrots). A little influence from both sides of the family and one Small Transgression Number 2.
And if you’re wondering how on earth all these things can swirl together here is how this head sometimes works: pragmatic mother’s DNA, left-overs, Abuela’s Picadillo recipe, Picadillo rhymes with Peccadillo, Abuela shares my dearly departed grandmother’s birthday, dearly departed people sometimes reside in cemeteries. Dogs poo in cemeteries. I don’t.

Neither of us is superstitious. One might think the Latin side of the family would be with all their wackadoodle ways not to mention proximity to the voodoo netherworld portal that lies in the heart of New Orleans. (why is it I just mind my business and wham, boom the insults start flying? OD) And, of course, their bloodline is a whole lot closer to the Mayans than certainly my lily-white blood line is.  No, no.  As it happens there is plenty of crazy in the Garden State.  One mother insists on this particular exit strategy:  leave the house, lock the door, forget something, curse, re-enter the house (anyone involved in said protocol must keep their mouth shut or at least try to keep comments inaudible), sit down, count to ten and then resume exiting.  Additional protocol suggests good luck will only come if the same door is used exclusively for both entry and exit regardless of whether or not something is forgotten.  I might’ve forgotten a minor detail here or there, but sometimes you just want to get the hell out.  However…DNA is a funny thing and perhaps, just maybe, I’ve begun to believe evidence is mounting that the end of days is near.  Today we noticed a geranium in full bloom in January just off Chiswick High Road.  Upon returning home, we noticed a rose in full bloom at our neighbor’s doorstep.  This can’t be right.  Will 21 December be the end of life as we know it like the Mayans predict?  Add to that, the shock of seeing OD eat a vegetable and liking it has just begun to wear off after 24 hours (I’m fine, really, but thanks for your concern).  Not just any vegetable, mind you, but Brussels sprouts.  Is it any wonder my world is upside down?  That my very core has been shaken perhaps beyond repair?  That I hope to find everlasting peace in my otherwise tupsy turvy existence? I can wait until December.  I'm a very patient man.  (All I can say is Jesus please take the wheel! OD)

As we ready ourselves for our supposed expansion (more on that later) and predicted demise, we continue to experiment with savory recipes and foist them upon our informal Chili Night focus group held each Thursday at the shop.  As I type there is a pot of New Mexican Lamb Stew bubbling on the stove chock full of carrots, sweet potatoes, apricots and spices.  It’s the first time stewing lamb hasn’t smelled like rotting corpses so presumably this is a step in the right direction.  Last night we made a Cannellini Soup which was a take on Escarole Soup but made with kale, gammon, tomato, oregano and rosemary.  I needed something to do while it was simmering and I stumbled upon a recipe for what is, ostensibly, a cole slaw made with Brussels sprouts, which I have always loved.  Made with a lemon-y mustard vinaigrette, toasted pecans and shredded cheese (only crap mozzarella was on hand) I must say it was amazing.  As directed I started shredding each mini cabbage by hand but decided that particular author had a screw loose so I took handfuls of sprouts and sent them through the food processor and it worked just fine.  My sister always makes steamed Brussels sprouts for Thanksgiving with a warm raspberry walnut vinaigrette so that’s the next experiment maybe with feta crumbled in.  Perhaps it was the cheese but OD inhaled it.  My money was on him liking the soup and taking the smallest, polite bite of the slaw and then making a face as if he just ate poo.  But, for him, the slaw won out.  That’s when I started to suspect planetary alignment might be causing such events to be strung in a row.  As for our expansion, I’m inclined to believe our team of legal and real estate professionals simply must be using a different calendar and/or solar system.  I believe it to be some sort of Advent calendar where, instead of a daily surprise, one opens a weekly window to unveil some small nugget of progress, if that.  And as the excitement builds toward the final day, the penultimate window reveals something like “Sorry.  Start over.”  On a more positive note, while the clock ticks steadily towards 21 December 2012, we will be embarking on a fat-filled food journey through Texas.  Kind of like “The Real Home Bakers of Texas” but hopefully without the catfights and hair-pulling.  Our tour begins in Houston on January 25th so watch this space and foodnetwork.co.uk as we hurdle toward food nirvana if not the Rapture.  Hell, we’ll only be a hop, skip and jump from Mayan headquarters…  

XMAS SPOILER ALERT!  YOU ARE NOW FULLY WARNED.

Thanksgiving at Soho House.  Sublime.

Example:  Who’s Sarah Brown?  It’s true, we asked the question when told she was in the house, so to speak.  Oh yes, she’s the woman whose husband, Gordon, used to run a country called Great Britain and uttered these words a few short weeks ago after enjoying our Thanksgiving menu:  “my compliments to the chef.”

Festive Food Fair at Bluewater.  Ridiculous.

Example:  Teenage girl decked out in jeggings, a pair of Uggs and toting a lovely Louis Vuitton bag.  “Are dem free?”  “No, dem are not.”  “Can I get a free sample?”  “No.”  It was a tough call between this example and another which prompted the reply “nothing in life is free.”  It was the fashion sense that tipped the scale.  Along those lines, I can happily report fashion is, indeed, cyclic:  high-top blindingly white Reeboks preferably with Velcro straps are strutting up and down the mall at Bluewater.  Circa Richard Simmons, early 80’s or so.  It was a memory best left blocked but, alas, it’s back to haunt me.  Better hair, though, this time around.  It’s good to see gender parity when it comes to hair care, styling, color options (including but not limited to highlights, lowlights and frosting) and product usage.  Progress if ever there was any.

Oh how quickly the spirit of the season can be crushed.

Toss into the mix a quick jaunt to Aberdeen for a book signing and our most successful festival event ever, and you get a fair idea of the past few weeks.  Christmas looms but we’re buzzing along nicely if not consciously.  Plenty of cranberry pies (our answer to mince meat) are in the pipeline, but you never know when a Sweatin’ to the Oldies flashback could paralyze us and shut production down.

It’s our best guess that with the Christmas clock ticking down, we will not be blogging prior to the day.  With that in mind, both of us wish you and yours the happiest and healthiest of the holiday season. Be merry and enjoy.      

© Outsider Tart Bakery, Chiswick, London 2010