time to get empowered

almost a year passed since the last post (again.) an it-was-a-hell-of-a-year posting is probably in order but i’ll wait until 1/1/2017 for that.

right now i am saying: i’m really back this time.

no more waiting – i’m all about the doing. maybe there will be some waiting – but not for other people. if i have to wait it’s because i am responsible for fruition – even if it’s about yeasts. there might be anticipation but waiting for the greenlight is about waiting for the moment of takeoff. time to get empowered.

red light… greenlight 1-2-3


was 2015 the three amber countdown? I think it was. 

this isn’t about resolutions this is just what I am going to do:

  • be much less cynical
  • have more fun*
  • slow my thoughts
  • have more faith in myself
  • write paper thank you notes
  • listen and don’t interrupt
  • become expert in 2 more things**
  • don’t be afraid to stay in touch with people
  • let that freak flag fly again
  • believe it’s amber and gonna go green and be ready

*this is really too general but I think it connects to believing that I can enjoy life and still be effective. that suffering doesn’t imply increased focus and therefore success. what’s the point if it sucks getting there? I’ll be sapped and bitter and hideous. nope. keep it light kid.

**this means drilling down on the specifics: GT cars btw 1963-1974, vehicle sales and marketing; recipe development….

  • blog it


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i started another longterm project a few months ago when we got back from berlin: rumtopf (or rum pot.) in between movies and meetings at the berlinale, frank and i went for lunch at rogacki, the amazing deli in charlottenburg.

beyond the sausage and smoked fish porn, there are various stations where you can order food and a glass of wine as well as a cafeteria line featuring most prominently, big tranches of fried fish and three (three!!) types of potato salad. as you move along there are pickled cucumbers, “tartar sauce” (more like a dill-y quark) and an assortment of desserts. one of the desserts was a yellow pudding with a brilliant crimson sauce. the pudding turned out to be bavarian cream and the sauce was a mélange of red fruits. most interesting was the texture – decidedly seed-y, quite, in fact: gritty. i had no idea what it was until we were looking for dessert one night at diener and the brilliantly surly waitress suggested the only dessert they have: röte grütze. in a quick back and forth it was established that röte grütze is not rumtopf which is another german red fruit concoction that i learned about from a former german flame’s parents. a winter holiday delicacy, rumtopf is a crock into which all of the red fruits of summer are added along with rum and sugar. starting in the spring with strawberries and moving through the summer, raspberries, blueberries, red currants and anything else that looks good are layered into the crock and laced with rum and sugar. then it sits through the fall to be revealed in the days leading up to christmas. the boozy red syrup and fruit can be poured over ice cream and cake or as i intend: eaten deliriously with a spoon.

i made röte grütze when we got back and also took a foray into bavarian cream which is remarkably easy: gelatin-fortified creme anglaise with whipped cream folded in.  the “red grits” are comprised of raspberries, cherries, strawberries, blackberries and red currants cooked down with tapioca starch (some traditional recipes call for sago.) the “grits” are the seeds of the raspberries, blackberries and currants. i love the crunchy sensation along with the tartness of the pudding. frank hates it and keeps asking if i can make it without the grits part which is sort of not the point, but i will give it a try.

so i’ve put up a rum pot and it has been sitting since february with the occasional addition. today i added a bunch of pluots left over from last week’s csa. it already smells and looks pretty good: i tried a strawberry, it was intact, translucent, sweet and totally alcoholic. yum.