Gotham Gal

Second Avenue Deli

Every six months or so, we all get a hankering for the good old Jewish Deli.  As a group, we think that Second Avenue Deli and Katz's are the best delicatessens in the city.  This past Saturday, we hit up the Second Avenue Deli.

We strolled over there around 1ish and of course, and always, a line.  The manager was handing out chopped liver on rye bread to nosh on while you waited.  Our luck, we got in quickly.

It was delicious.  It always is.  One of us had a hot dog and french fries.  Another split a very rare roast beef sandwich, another had a brisket sandwich and another had pastrami.  We also had the matzoh ball soup.  Great matzoh balls! 

There are more choices at the Second Avenue Deli for dinner and for lunch but Katz's is more basics.  Both have totally different vibes.  In some respects, I love the down and dirty of Katz's much more but Second Avenue Deli is a solid runner up.

William Shatner

My brother and I were discussing what we were listening to these days.  He recommended William Shatner's Has Been.  My first reaction was "as in Star Trek?"  Exactly.  Who would have thought?

So, the first new CD of the year for me although it came out last fall, is this disc.  The words are funny.  The music is good.  An older white man rapping.  Ben Folds, Aimee Mann and Joe Jackson are some of the featured artists.  I'm really loving it.

I still can't help saying it again, "who would have thought?"

Ma*Ya in the East Village

2 of the 6 of our group last night made the decision about where we should eat.  Ethnic seemed like the way to go.  We could share family style and it would be very low key.  The spot I really wanted to go to was Kalustyan's restaurant in the 20's.  I have literally tried to get there 4 times now and thought this would be the night.  They are no under going renovations so I may never get there.  So, we chose Ma*Ya. 

The food is thai/pan asian.  The owner is the chef.  His family is all in the business.  His partners, so he tells, have all been women and so he has a huge woman buddha when you walk in the door to represent his partners.  One of his son's cooks next door at No. 1 Chinese, the other son is part owner in Hue and the father and owner if Ma*Ya used to cook at Rain. 

All and all the food was mixed.  Something were really good and others were ok but we had a great time.  We all started with a sake caipirinhas which was really delicious.  Lots of mint and I think lemon grass.  To start us off the chef brought down big baskets of shrimp toast with a peanut dipping sauce.  This was delicious.  I could eat baskets of these and the sauce had the right amount of oomph. 

For appetizers we had the spring rolls which I didn't have, the crispy ribs in a tamarind sauce which came right off the bone and had a good kick of spice.  A tuna roll that was grilled on the outside.  Conceptually interesting but the taste just wasn't there.  The spicy green papaya salad was really good.  The papaya was cut in long thin slices with a spicy fresh sauce.  The salad had a nice bite and it was very refreshing.  The last appetizer was a lettuce wrap that was served like sushi.  I passed. 

Dinner was all over the place.  I had the whole grilled fish which was beautiful in presentation.  He had already filleted the fish for you.  He had deep fried the fillet and stuck them inside the deep fried fish that was wrapped in a circle.  So, the presentation was really nice.  The fish was presented over a mound of spicy green beans.  The pork chop was cooked perfect and the mango sauce for dipping really completed the taste.  Someone also ordered the skirt steak with a chili dipping sauce.  Everyone said it was good.  We also ordered the shrimp with eggplant in a curry sauce.  This wasn't as good.  The curry didn't have a lot of depth, it could have been much richer.  Also, the eggplant and tofu dish wasn't that interesting either.  The shrimp/eggplant and the tofu dish almost tasted the same which was disappointing.

The place wasn't busy.  They played good music.  It is basically a good local east village restaurant.  I have a couple of favorites in the East Village that serve the same type of food that I'd probably go back to first such as Cyclo and Bao III but I really liked the owner of Ma*Ya, so maybe I'll be heading back.

Periyali

Periyali has been open about 15 years and their kitchen is still churning out good food.  There are handful of Greek restaurants in NYC and Periyali is one of the top on the list. 

I have probably been there about 7/8 times over the past 15 years.  Our friends had given us as for Xmas gift a gift certificate to have dinner there.  We have eaten with them there and we also had an event with them there so it was the perfect gift. 

We were going out with friends and I asked if they were interesting in going to Periyali.  The response was "of course, we haven't been in years but used to go all the time and loved it".  I was on the phone with my brother before I was to meet the crew and I told him I was going to have dinner at Periyali and his response was the same "I always loved that place."  Exactly!

The atmosphere is warm and inviting.  The service is attentive.  The place reminds me of kitchen restaurants on the upper East Side.  There are many people in NYC, particularly upper older upper East Siders who literally go out for dinner every night.  Gino's was a place that existed on the regulars, although it is no longer open.  They had a menu but would always tailor it to your needs.  Periyali would probably do the same. 

We started out with the special mushroom salad.  4 types of mushrooms sauteed over a plates of greens with tomatoes and 2 chunks of feta on the side and a warm vinaigrette.  Really good.  They portions are big so keep that in mind.  I definitely could have shared.  We also had a grilled octopus which they have perfected.

For dinner, we all had lamb.  It's cold outside and fish did not seem to be what anyone wanted although they do fish and shrimp really well.  I had the lamb chops.  3 rib lamb chops served with green beans and potatoes.  It was like good home cooking.  Nothing fancy just good.  The other lamb dish was a loin of lamb marinated in curry.  Also good.

We had a nice red Greek wine which our waiter recommended.  I couldn't tell you what it was because the label was in Greek. 

We couldn't resist dessert.  Baklava and rice pudding.  Both yummy!

I am so glad we keep returning to Periyali.  I could eat Greek food every night.  It is simple and tasty.  I won't let so much time pass in between again for my next visit.  Next time, we're bringing the entire family. 

Raising Money in the Non-Profit World

The non-profit world is an world onto itself.  I had been fortunate enough to work in both the profit and non-profit world.  I truly believe the key to success in a non-profit organization is taking a few cues from the profit world.

When I chaired MOUSE the organization had literally been up and running only about 6 months.  The key to our success, success being getting over to the other side where funding is intact annually from foundations etc, was by thinking like a profit organization.  Also, believing in our product and selling it to funders. 

There was a woman on our board who was a true non-profit person.  Her entire career had been spent in that world.  She had a plenty of insight and a lot to offer yet her traditional approach drove me crazy.  When we wanted to do things "differently" she would say but that isn't how it is done.  My answer was always "who writes the rules of how things are done?".  In essence, we made up some of the rules as we went along and I really believe that was our strength.

I am once again working in the non-profit world.  I am about to embark on a freelance project which I am really excited about.  I have always been a fan of the organization I am going to be working with.  They are filling a void and have the potential to be huge.  I also really enjoy the people I will be working with. 

We had a conversation about our plans last week.  It brought me back to the non-profit world in 2 seconds.  The resistance of change, the fear of pushing your funders to give more and try different things, the hesitancy. 

It is the same thing in private schools, which are non-profit organizations.  Capital campaigns, where you raise the big bucks, are built on experts that come in to your school and help your organize the traditional ways of raising money.  I always question why does it have to be traditional?

Each organization has a different mission.  Each organization appeals to a different funder.  Each organization needs a different spin.  Each organization has a different community.  Non-profit organizations have foundations and perhaps large sponsors as their community.  Schools have the students and parents and alumni as their community. 

When you ask for money it is like selling a product.  Spin it.  Appeal to the people who are on the other side of the table.  How do you reel them in to feel part of your organization?  Once people feel that they are part of the process, giving comes easily.  Also, if you can't be sincere and love your organization then don't get involved in asking for cash.  If people can feel your admiration for the organization, they will be moved by that. 

Bottom line, it's all about spin.  Thinking out of the box and tailoring ideas to your community of potential givers at large.  My experience is that people react better and open their wallets to new ideas and passion.  Don't fall back on tradition.  Use it as a guide but be a forward thinker.

Beef Short Ribs

I have raved before about the cookbook,  Staff Meals.   The recipes work and they are delicious.  Once again, the lastest recipe I tried was over the top.

Beef Short Ribs Braised in Beer

1. 1/4 cup canola of veg. oil
2. 6 lbs. beef short ribs
3. 4 large onions split in half and then sliced thin
4. 2 T. flour
5. 2 T. sugar
6. 3 bottles dark beef
7. 6 c. chicken stock
8. 5 bay leaves
9. Salt and pepper

Heat up the oil in a large casserole/dutch oven pan.  Brown the short ribs.  It takes a couple of minutes on each side.  Take out and put aside.

Toss in the onions and cover the pot.  Bring the heat down to medium low for about 20 minutes or until the onions get soft, not brown.  Then, take off the top, put in the sugar, crank up the heat to medium high and caramelize the onions, about 5 minutes.  Stirring off and on.   When the onions are a light brown, add the flour and continue to stir for about 3/4 minutes and the onions are a bit browner.   Add one bottle of beer, scrape down the sides of the pot with a spoon to get all the brown bits free.  Return the ribs to the pot.

Add in the rest of the beer, chicken stock and bay leaves.  Add some salt and pepper, bring to a boil, cover and bring down to simmer.  Leave the pot for about 2 hours or until the meat is soft and hanging off the bone. 

Take out the meat and reduce the sauce for about 15 minutes or until thick.  Skim off the fat too.  Once the meat is cooled, remove from the bone and put back into the pot.   Add salt and pepper for taste.

Served over peeled boiled potatoes and a sauteed spinach on the side.  This is a meal to really warm the bones.  Also, one of the best beef stews I have ever had. 

Lentil Soup

It is that time of the year in New York where you just need something to warm the bones.  I made this soup last week and it was a bit hit.

1. 1 lb. French green lentils
2. 3 large onions, chopped
3. 3 large leeks chopped (white part only)
4. 1 T. chopped fresh thyme
5. 1 t. ground cumin
6. 6 large carrots cut into 1/2 inch dice
7. 8 celery ribs cut into 1/2 inch dice
8. 2 1/2 quarts chicken stock
9. 1/4 c. tomato paste
10. 2 T. red wine

Fresh grated Parmesan cheese for serving

In a large bowl, cover the lentils with boiling water for 15 minutes or so.  Then drain.

Meanwhile, heat  1/4 c. olive oil in a large pot, add onions, leeks,  one t. of salt and pepper each, the thyme and cumin over a medium heat until the veggies are tender (20 minutes).  Add the carrots and celery and cook for about another 10 minutes until they get soft.  Add the chicken stock, tomato paste and lentil.  Bring to a boil.  Let simmer, uncovered for about 1 1/2 hours.  The lentils should be soft. Season according to your taste with salt and pepper.  Stir in the red wine and then serve with Parmesan on top. 

This is even better served the next day.  Just bring to room temperature from the refrigerator and then warm up.  I did make this a day in advance. 

I served bread and andouille sausage on the side.  Big hit!

To Ski or to Board?

We have been on the travel circuit.  Poor planning or good planning either way you look at it. 

This past weekend we were invited to stay with our friends out in Deer Valley.   We went with Jessica, our oldest daughter.  Her friend is their son.  Deer Valley is the ultimate in a skiers paradise.  The runs are great, the lodge is beautiful, the food is delicious.  Truly one of the top resorts in the country although there is one major problem, no snow boarders. 

I have skied for years and took up boarding about 6-7 years ago.  I broke my wrist first time out and regardless tried again the next year.  I was ready for something new and figured the kids would be doing it.  I love boarding.  I find it to be more of a free form experience and less taxing on the body.  I admit that at least once a year I snap on the skis and fly down some mogul runs.  I still enjoy skiing and want to make sure I still have the bumps in me. 

When we were invited out to Deer Valley, they wanted to make sure I didn't mind skiing all weekend.  No problem.  Jessica on the other hand hadn't skied in 3 years.  We made all of our kids learn to ski before they began to board.  So, she and her friend trucked it down to Park City each day so Jess could board.

The last day, we all skied Deer Valley.  It was the only way that we could enjoy the morning and make our flights.  Jessica was a tad on the nervous side to spend the morning skiing but I told her it is like riding a bike, it will all come back.  She was up and flying down the mountain with no problems.  Maybe it is her age or her ability to board but she did great. 

I'm really glad that our kids are able to ski and board.  I am actually going to make all of the kids snap on a pair of skis at least one day this year so they too can keep it up.  Who knows, years from now, with technology, their kids might be more into skiing than boarding and they will be able to snap on their skis and go. 

Heavy Americans

This past weekend we went down to Puerto Rico for a little R & R.  Not that we needed it, but my husband was at an event down there so we joined him. 

You become incredibly myopic living on the island of Manhattan.  There are not a tremendous amount of over weight people walking through the streets of NYC.  That is not true for some parts of Manhattan but it is true from Battery Park City up to 125th Street, as a rule.   

I could not get over the amount of over weight people we saw this weekend.  I have always had a weight problem and with winter here, I definitely put on a few pounds.  Yet compared to the people at this resort, I was petite. 

I read, I would actually say scanned the book, French Women Don't Get Fat, The Secret of Eating for Pleasure, during the weekend.   As someone who has dieted their entire life, there is nothing in that book I didn't know.  It is just more the power to do what she recommends.  Portion control, lots of water, if you eat a big lunch, eat a small dinner, balance your intake, etc.  The first bite if the best bite theory.  Regardless, more people should practice the portion control and exercise.  When you do it, it works.   

Why has America become so fat?  It is certainly cheaper and quicker for a family to pick up fast food or pre-made food that is so readily available at the supermarket.  Is it the huge portions that are given at meals?  Is it that lack of exercise in the youth?  Is it the programs that have been cut from the education system so that people have not learned good exercise habits? 

There is certainly an opportunity for a fantastic fast food restaurant that is inexpensive and healthy.  People are certainly more aware now that overweight is not a positive thing.  I have even seen ads on Nickelodeon trying to teach kids about portion control. 

My guess is that the cost of health problems attributed to weight issues will cost the American health system an extraordinary amount of money before this issue is really a major focus. 

All I know is seeing true "fatties" walking around in bathing suits stuffing their plates to the brim and shoving their bodies into clothes that don't fit makes me wonder when does that wake up call go off? 

Getting in the Groove

I have had a difficult time since Xmas vacation getting back in the groove.  Maybe it was because we somehow committed to going away for 2 of the weekends in January.   I think that is probably it. 

Since the election, I have had a hard time even reading the paper, even the op-ed section.  I find it mostly depressing.  Although I can't imagine pretending that the next 4 years will not exist and some miracle person will come in and change the disasters created by the current administration.  Mark my words, history will not be kind to these megalomaniacs. 

Let's start with the Social Security System.  Agreed that reform would be a good thing.  But, giving people free reign to trade their portion of social security in the open market?  Both my husband and our friend Gordon have written some interesting posts about this. 

People who invest other people's money for a living don't always get it right.   Some are better than others and some just aren't that good at it. 

So when Joe Schmo, who thinks he is one smart cookie and takes his money, and decides to hedge his bets in the open market and loses everything, then what?  Does he mortgage up his families home?  Does he decide not to pay his taxes anymore?  Does he file bankruptcy?  Does he file a law suit against the federal government?  Does he live on the streets? 

More than likely, the US Government will bail all these people out like a natural disaster.  At that point, which will probably be in my life time, social security will not have looked so bad.