The Big Surprise

What was the big surprise? A card.

You know what the best thing about being unconventional is?  That even when something "normal" is done, it's refreshing because it's not expected.

And, technically, I didn't spring the card on her at that time.  It was hidden in the car, and I pointed it out when we arrived at the restaurant.  She did, however, wait unti after we ordered to open it.  But only after exclamations of "What did you do?", and "I didn't get you anything", and "I didn't think we were going to get each other anything."

Of course, she was greeted with something red and frilly and mushy.

Standard V-Day Accoutrement

You don't get to see the inside - I don't want you to see how I fumble over words when I don't have Ctrl-Z and a delete button within reach.

And, well, maybe the BIG surprise wasn't so much the card.  The card wasn't the only thing in the envelope.  There were a few pieces of paper wedged inside the card.  First, there were two of these:

21st Century version of an E Ticket

Yes, that's a ticket to see the Trans-Siberian Orchestra in concert.  You may think you haven't heard of them, but au contraire.  It's likely you've seen this somewhere on the interwebs (it's only had over 31,000,000 views):

Most people know them for their awesome, electrified, rockin' versions of Christmas classical songs.  They excel in combining Mozart with more volume, Pachelbel with power rock, and Ludwig with, uh, Ludwigs.

What they're also masters at is making a concert a visual experience as much as an auditory one.  Here's a clip of them on stage.  Two things: first, jump to about 3:00 minutes in for the music, and second, this was in 2003.  They've had nine years to make it even more exceptionally mind-blowing.

The downside to their tour is that it's not coming to Nashville.  The next closest location is Chattanooga.  So that's where we're headed. 

Past experience has taught us the balcony is prime real estate, not the floor.  That's the best place to be immersed in the production.

In high school we often drove 2.5 hours - on school nights, no less - to go to concerts in Oklahoma City and drive back home afterward.  With age comes wisdom - and the inability to drive that late.  So, we're making an excursion of it, taking a trip like we haven't done for a few years.  We're spending the night on the Delta Queen.  I also printed out this picture and included it in the envelope.

It doesn't go anywhere, but it's also not a Days Inn.  (I was going to compare it to a Holiday Inn Express, but that would make us look less smart.)

Another thing we're looking forward to is sampling Chattanooga's tea rooms.  Those should be fun to visit, like this, and this. There's also one on the Delta Queen, but sadly, I think it's closed for the season.

We have that to look forward to next month.  That capped off the VD Eve dinner.

The following night, Sweetie one-upped me in the "not getting each other anything" department with a home-cooked meal.  Complete with my fave, Red Velvet Cake.  I didn't think to take a picture of the rest of the meal.  Take my word for it - it was delicious.

It's amazing how she can make 1/2 a cake.
It's not like I ate that much.... (ahem)

Cards, dinner, cake - a pretty typical Valentine's Day for most people.  Fortunately, we're not like most people.

Did I mention how much I like Red Velvet Cake?

The Jack

(This is a little late.  I started composing it before going to Oklahoma, and then tried to finish it while there, but I'd already loaded my pictures to the home computer.  Those puppies were worth another 5,000 words, you know.)

Saturday, Oct. 22, was the Jack Daniel's World Championship Invitational Barbecue.  This is one of the, if not the, biggest BBQ competitions in the country.  Teams must qualify to enter by winning another major competition.  It's not like anyone can just show up with a little Coleman grill, and a couple of racks of ribs, and their grandmother's "secret" sauce (that she probably got from the Better Homes and Gardens Cookbook anyway).

Me with a Jack Daniel's themed Barbecue Grill

There were teams from all over the world.  40 United States were represented.  Squeal-on-U-BBQ came from Alaska, and Up In Smoke made it from Hawaii.  There were 18 international teams.  The largest contingent was from our neighbor to the north, eh.

Walking around and seeing the names of all the crews was half the fun.  We got to see teams like I Smell Smoke!!! (Malden, MA), Hog Tide BBQ (Bentonville, AR), - they had both University of Arkansas and University of Alabama banners hanging from their tent - 4 Smokin' Butts (Millstadt, IL), and Chix, Swine & Bovine BBQ (Jessup, MD).  The last one's logo is a chicken, a cow, and a pig all dressed like businessmen.  This is serious stuff, but they have a  lot of fun doing it.

This overgrown house was interesting.
That's not a trellis next to the satellite dish.
That's a flag pole.

My favorite team had to be Motley Que Crew from Grosse Pointe Woods, MI.  They by far drew the largest crowd of the day.  One of their crew members is Guy Fieri.  If you don't know Guy, you need to.  He has a couple of shows on the Food Network.  My favorite is Diners, Drives, and Dives.  He puts a rockin' spin on cooking.  His spiky blond hair, two-toned gotee, and his tattoos and bling let you know he's not another Emiril or Julia.


Guy Fieri and the Motley BBQ Crew (he's drinking the water)





I don't think we'll be on TV since we were behind them.

 The highlight for me, though, was visiting the Squire "tent" at the Jack Daniel's Distillery. 

My son and me at the Squire Tent

 It's a privilege to be a Tennessee Squire. Jack Daniel's definitely treats their squires right. One can only become a Squire by being nominated by another Squire. It has nothing to do with how much you partake of the golden liquid. My predecessor (? sponsor? nominator? Squire Father?) only tasted JD for the first time last year. His predecessor, on the other hand, well, we joke with him that he doesn't need to be embalmed after he dies. Also, we all know it would be catastrophic if he were to be cremated.As for me, I imbibe every once in awhile.  I'd much prefer a glass of Dr. Pepper, but Jack and Coke, or even better, Lynchburg Lemonade, definitely have their times and places.

The trip was a lot of fun.  I'm looking forward to going back next year.  BBQ anyone?

Not Undecided, Just Waffling

Every once in awhile I'll fix waffles for breakfast, and of course, that means I have to be an ass, well, I have to paraphrase my favorite non-Biblical talking donkey and say, “It's morning. I'm making waffles!!”


Today was such a day. But, I didn't make just any ordinary waffles, I put a special touch on them.

Waffles and tea.

No, the special touch isn't the peanut butter. That's normal fare. So is the non-high fructose corn syrup-free corn syrup. Most people grow up putting the normal, boring butter and maple syrup on pancakes and waffles. I was raised on butter, peanut butter, and corn syrup. Actually, if you'll read the ingredients on your average so-called “maple” syrup, corn syrup is generally the main ingredient above maple flavoring.  So, most likely you use corn syrup, too.

But I digress. This isn't about what's topping the waffles. Not special.

The tea alongside is a little special. It's Vanilla Rooibos. Mornings generally mean lots of caffeine-bearing tea. Rooibos isn't what I call a “real” tea. It's derived from a South African bush, not Camellia sinensis that produces what we commonly know as tea – black, green, white, etc. It's an herbal “tea”, a non-caffeinated herbal tea.


I still digress. It's not about the difference between Camellia sinensis and (ahem) non-teas. Not special today.


What made this breakfast special is how the waffles were made. The rooibos isn't just served alongside the waffles, it's actually in the waffles. I infused a pot of the vanilla rooibos, cooled it down, and instead of plain water, I used the tea. It turned out very tasty, if I do say so myself.


It was suggested by our first-born offspring that next time maybe try Berry Blend or Jackfruit, or even the sweet, yet spicy, Berried Treasure. All these come from our favorite tea shop, Franklin Tea, lovingly served by Jan Erickson.


I've used ground Lapsang Souchong leaves as a dry spice, and the brewed version as the foundation for marinating brisket.


I invite you to experiment with tea in other uses besides just drinking. Anywhere a recipe calls for water, consider using tea instead.