A Culinary Cabaret

January 4, 2019

This year I discovered a new tool; To encourage people and myself to think of three ways to phrase something before blurting it out. Its benefits are three-fold:

1. It gives you the opportunity to say something more clearly or kindly.
2. You sound very wise when you pass on this knowledge.
3. You get to peruse a shockingly large list of adjectives you didn’t know you knew!

The last one always makes me think of the Ramona Quimby books I read as a child. I distinctly remember Ramona (age eight, I believe) sitting in school and her teacher admonishing them all “There is always a better word than ‘stuff’.” I feel a slight twinge to do better every time the word “stuff” comes out of my mouth. Amazing what sticks with you from your childhood, isn’t’ it?

A fun fact I stumbled upon entirely by accident was that Beverly Cleary, the author of the aforementioned books, used to live in Portland, OR. I began taking Aerial Silks classes in December and as the days lined up, Thursdays I would get off work around 5:00 pm in the central, East side of Portland, and have two hours to kill until my class started at 7:00 pm. It wasn’t worth it to drive home across the river and through traffic and so I randomly chose the closest, Multnomah county library, which happened to be the library in the neighborhood that Beverly Cleary used to live in, and they have maps of her walking route and hangouts.

Perhaps when the sun is up past 5:00 pm I’ll grab a map and walk that route while reminiscing, but currently, the sun has already said goodnight when I get there and the dark this far North-West is very uninviting for an evening stroll.

These last few months have been a blur, in December, I took a weekend and drove up to see Sadie in Seattle. “Sadie in Seattle” has a bit of a ring to it, no? She bought us tickets to the Can-Can Cabaret that is Seattle’s underground burlesque show in Pikes Place Market. We did up our hair, called an Uber which dropped us out front and headed down the stairs and inside to a room with a small stage and a low ceiling with unfinished wooden beams.

The atmosphere was very rustic but upscale. The hostess complimented my tower of hair and showed us to our table where I ordered a Death in the Afternoon and bounced excitedly in my seat.

The show was amazing, it was equal parts comedy and burlesque and we laughed so hard I think champagne and absinthe came out my nose a little. At one point they dragged a very unlucky man who was there with his fiance and her parents up on stage with the promise of “You never really know a man until he’s on stage with five very aggressive strippers.” They were not wrong. If you’re ever in Seattle I cannot recommend The Can Can Cabaret enough, you will laugh, you will be awed, you will snort champagne and not care.

We went to dinner after at this ritzy French place called Place Pigalle where our table overlooked the Puget Sound. We were both a little toasted already and our waiter was far too serious for the occasion, he used eloquent words about the specials, an extra flourish as he poured my wine, and he re-folded Sadies napkin into a fancy point that sat up all on its own when she stepped away to the restroom. The face she made when she returned almost caused me to spit out my $43.00 bouillabaisse. Afterward, we took some very “staged” photo’s by Seattle’s famous “gum wall”, which is a disgusting piece of art to behold, and then called an Uber home.

I said goodbye the next day after Pedro, Sadies partner, made us the best breakfast burritos of my life, and I spent 4 hours white-knuckling the steering wheel through the torrential downpour on I5, all the way home.

To catch you up on the happenings since the new year, I received a special package in the mail from Tori, weeks after she had sent it. It was Julia Childs cookbook and when I sent her a picture of the package she replied: “That is not the package I sent it in.” If it could talk I would LOVE to hear the story of what happened that caused it to be delivered weeks late and in a different package, what a tale that must be.

Come the beginning of this year Tony and I decided to really hone in on what we wanted Cleaver Cooking to bring to the table. The conclusion we came to is that we wanted to create a recipe website without the bullshit, where you don’t have to scroll through pages of someone rambling on and multiple styled photos of the same thing before you ever get to the recipe. It meant that every recipe needed to be valuable, easy to make, all questions answered, and we wanted to make our website so simple to use you don’t even have to think about it.

This, in turn, began a two-month stint of remodeling the website which went about like this: “Let’s change that, put a picture here, and make this button green.” Tony would make one change, hit update, and suddenly there would be lines of code running across the home page or a picture would be lopped off randomly and for no reason. Web design is no joke, there was much gnashing of teeth, late nights, and plenty of weekends where we were at our wits-end with glazed-over eyes, and living off a diet of tuna sandwiches and frozen pizza. We finally finished, launched full-scale videos, and are both so, so glad to be back to creating content!

In other news, I decided to give Imperfect Produce a try. I LOVE IT! Especially customizing my box and getting excited for what is coming. I fully expect to stay on the train for a few months, then fall off it, then get back on, etc. Isn’t that the rhythm in which we all live our lives? Much like a diet, exercise, socializing, binge-watching a show, visiting your family, waistlines, dress-sizes, it all comes and goes! We’re all just here in the same boat, doing our best and trying to eat more vegetables. I have faith in us, this will be a good season.

To Be Continued…

January 4, 2019

This year I discovered a new tool; To encourage people and myself to think of three ways to phrase something before blurting it out. Its benefits are three-fold:

1. It gives you the opportunity to say something more clearly or kindly.
2. You sound very wise when you pass on this knowledge.
3. You get to peruse a shockingly large list of adjectives you didn’t know you knew!

The last one always makes me think of the Ramona Quimby books I read as a child. I distinctly remember Ramona (age eight, I believe) sitting in school and her teacher admonishing them all “There is always a better word than ‘stuff’.” I feel a slight twinge to do better every time the word “stuff” comes out of my mouth. Amazing what sticks with you from your childhood, isn’t’ it?

A fun fact I stumbled upon entirely by accident was that Beverly Cleary, the author of the aforementioned books, used to live in Portland, OR. I began taking Aerial Silks classes in December and as the days lined up, Thursdays I would get off work around 5:00 pm in the central, East side of Portland, and have two hours to kill until my class started at 7:00 pm. It wasn’t worth it to drive home across the river and through traffic and so I randomly chose the closest, Multnomah county library, which happened to be the library in the neighborhood that Beverly Cleary used to live in, and they have maps of her walking route and hangouts.

Perhaps when the sun is up past 5:00 pm I’ll grab a map and walk that route while reminiscing, but currently, the sun has already said goodnight when I get there and the dark this far North-West is very uninviting for an evening stroll.

These last few months have been a blur, in December, I took a weekend and drove up to see Sadie in Seattle. “Sadie in Seattle” has a bit of a ring to it, no? She bought us tickets to the Can-Can Cabaret that is Seattle’s underground burlesque show in Pikes Place Market. We did up our hair, called an Uber which dropped us out front and headed down the stairs and inside to a room with a small stage and a low ceiling with unfinished wooden beams.

The atmosphere was very rustic but upscale. The hostess complimented my tower of hair and showed us to our table where I ordered a Death in the Afternoon and bounced excitedly in my seat.

The show was amazing, it was equal parts comedy and burlesque and we laughed so hard I think champagne and absinthe came out my nose a little. At one point they dragged a very unlucky man who was there with his fiance and her parents up on stage with the promise of “You never really know a man until he’s on stage with five very aggressive strippers.” They were not wrong. If you’re ever in Seattle I cannot recommend The Can Can Cabaret enough, you will laugh, you will be awed, you will snort champagne and not care.

We went to dinner after at this ritzy French place called Place Pigalle where our table overlooked the Puget Sound. We were both a little toasted already and our waiter was far too serious for the occasion, he used eloquent words about the specials, an extra flourish as he poured my wine, and he re-folded Sadies napkin into a fancy point that sat up all on its own when she stepped away to the restroom. The face she made when she returned almost caused me to spit out my $43.00 bouillabaisse. Afterward, we took some very “staged” photo’s by Seattle’s famous “gum wall”, which is a disgusting piece of art to behold, and then called an Uber home.

I said goodbye the next day after Pedro, Sadies partner, made us the best breakfast burritos of my life, and I spent 4 hours white-knuckling the steering wheel through the torrential downpour on I5, all the way home.

To catch you up on the happenings since the new year, I received a special package in the mail from Tori, weeks after she had sent it. It was Julia Childs cookbook and when I sent her a picture of the package she replied: “That is not the package I sent it in.” If it could talk I would LOVE to hear the story of what happened that caused it to be delivered weeks late and in a different package, what a tale that must be.

Come the beginning of this year Tony and I decided to really hone in on what we wanted Cleaver Cooking to bring to the table. The conclusion we came to is that we wanted to create a recipe website without the bullshit, where you don’t have to scroll through pages of someone rambling on and multiple styled photos of the same thing before you ever get to the recipe. It meant that every recipe needed to be valuable, easy to make, all questions answered, and we wanted to make our website so simple to use you don’t even have to think about it.

This, in turn, began a two-month stint of remodeling the website which went about like this: “Let’s change that, put a picture here, and make this button green.” Tony would make one change, hit update, and suddenly there would be lines of code running across the home page or a picture would be lopped off randomly and for no reason. Web design is no joke, there was much gnashing of teeth, late nights, and plenty of weekends where we were at our wits-end with glazed-over eyes, and living off a diet of tuna sandwiches and frozen pizza. We finally finished, launched full-scale videos, and are both so, so glad to be back to creating content!

In other news, I decided to give Imperfect Produce a try. I LOVE IT! Especially customizing my box and getting excited for what is coming. I fully expect to stay on the train for a few months, then fall off it, then get back on, etc. Isn’t that the rhythm in which we all live our lives? Much like a diet, exercise, socializing, binge-watching a show, visiting your family, waistlines, dress-sizes, it all comes and goes! We’re all just here in the same boat, doing our best and trying to eat more vegetables. I have faith in us, this will be a good season.

To Be Continued…

Savannah Says...

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