Backup

So I (we) was in a couple of stores tonight to buy an external hard drive to backup our laptops on and I turned and said to my wife, "What do you think?  The Seagate, or the WD My Book?"  She looks at the boxes, then she looks at me...then she says, "Give them to me so I can see which one is lighter, thats the one I think we should get!"

No comment.

Hometown, homegrown, homemade...

Whatever you want to call it, specialty places, stores/food services that have been in place for generations...that's what real food is made from, or at least originally came from. I am glad to see that these days have not gone by the wayside yet.

Although I was a bit disappointed that Krohn Dairy Store would not let me tour the facilities (9/11, regulations, insurance, blah blah blah) I still managed to get my hands on some fresh samples and Judy (my mother-in-law) made sure we went away with a few pounds of their best cheese and cheese curds.

Mark Konop at Konops Meat Market seemed a little taken back that I would actually want to see his families operations...apologizing that the particular day we came there was not a whole lot of 'excitement' going on, but come tomorrow...that's ok Mark, I had to get back to work.

I would have gotten more pictures but I didn't want to get anyone nervous.

And don't ya know, after packing all that meat and cheese in my check-in bag I had one of those 'inspection' tags in my luggage upon returning home and unzipping it to put it away. It was sittin' right on top...and luckily for them, nothin' was missing!!!

Freezer to Green Bay

Well, this week we had quite a challenge at the IOC kitchen.  Our walk-in freezer went down...actually I think by the time we realized it was not keeping temp it could have been down for 24 hours.  We do not frequent our freezer every day, it's not necessary.

 We called US Foods & Sysco but to no avail.  Neither could produce a trailer with refrigeration(freezer capabilities) at 4pm in the afternoon (which seems kind of hoky to me), but tried to promise one first thing the next day.  But of course, that would be too late...we were a bit disappointed with the food companies.

But we got it all squared away ourselves and for now, our walk-in refrigerator is maxed out.  We'll just cook/make our everyday menu out of the thawing meats and products as they become defrosted and in order of the most likely to go bad first.  We think we have a pretty good chance at staying one step ahead of having to waste anything.  That was yesterday...

Today I am getting ready to leave work..we (my wife and I) will be attending a marriage up in Green Bay, WI.  This is Stephanie's extended family(Grandma, Uncles, Aunts, Cousins, etc...).  And it will be a good time to spend with them since all her immediate family will be there as well.

We'll be flying out of Dallas in the morning...(yawn) 4 am comes quick!

I am so excited!!

Posted by:  Stephanie 

Almost 10 years ago I met this girl who had just finished 2 years with  Anastasis in the Drama Department. She showed me  the video about Mercy ships and talked to me about how Mercy Ships brings hope and healing to the poorest of the poor. I was in college at the time.... well mostly I was skipping classes, developing an impressive social life and wardrobe. One night after talking to her I went home found the Mercy Ships website and for the first time in my life I had clarity and purpose for my life. I knew then that Mercy Ships was for me. That summer I worked at Hume Lake Christian Camps and had a mentor nmed Stephanie. We went through all of my strengths and weaknesses and pretty much just picked the career of nursing. At the end of the summer I got really sick and spent a long time in the hospital and God placed the desire in my heart to be a nurse and re-sparked my desire to go work with Mercy ships. After bit more screwing around in college, I over heard one of my so called friends telling another girl I would never make it through nursing school or to the ship. That one comment was the turning point for me, when I enrolled for my courses that semester I new it would be different this time. Not only would I finish these courses but I would do well and this time I had the motivation of not only proving that I could do it, I also knew that I wanted to work with Mercy ships in Africa and Nursing was my vehicle. So in 2004 I served 1 year on the Caribbean Mercy as a nurse. In January, almost 10 years from that day I watched that video my husband (Tyrone, whom I met on the ship)  and I are heading to Sierra Leone  to work on the Africa Mercy. I will be working as a nurse and Tyrone will be working as the Cheif Cook. My plan was much different, but God is so good and His plans are much better than mine. I am so excited to be on the ship with Tyrone using the talents God gave us, to serve Him and truely bring hope and healing to those in need.

Done...maybe

I think I finally finished playing around with the whole website in general...but maybe to come back and finish a page for each one of us.  One Tyrone page, one Stephanie page will probably be added on this blog underneath the introduction link on the right hand side for our favorites and such...

Websites & such...

I have mostly used frontpage to do most of my website work...no code to write and pretty much get anything cool added or on my website.  BUT nowadays they have stopped updating frontpage (I think maybe since 2003) and I am trying to grow with everything else in order to keep up...

I have all this great coffee cup software that can do almost anything so I am trying to use its many different stand alone programs, and they even kind of jive together.  Right now I am working with the blog feature which is pretty nice.  It is real light and less of a hassle than all the other software that you can have on your own host.  Like:  Wordpress (I changed my mind about this obviously), nucleus, pmachine...

This software was a free download for using Lunarpages as my website host and domain name server...you can check the prices and things and see if its right for you.  I really just needed a good host but now that i have been playing around with this software and learned a few more things like php and mysqul databases...whew, now I am having fun!

So bare with me as you may not be able to access things from time to time.  As a side note, did you know that Books-A-Million has wifi now?  Yep, and if you have one of their BAM cards (which is only 15$ a year - good for discounts too!) you use the number on the card and get the wifi for free.  That would be worth 15$ a year...especially the one I like to visit when I am at home.  Nice plush chairs, no hassle, 50cent (not the rapper) coffee for life if you buy one of their coffee for life cups.

Yeah, life is good sometimes....then you go to a third world country.  And it gets better...you realize you CAN live without all this STUFF.  And you enjoy and appreciate it more when you come back to visit on breaks and fund/support raising trips.  Oh, and by the way...I borrowed the BAM card and coffee cup from my father.  Yep, good ol' dad.

Here's to ya!  While I sip my Vanilla Nut Coffee and upload this post.

Foodaphilia: FlufferNutter Cake

Ever had those tasty peanutbutter and marshmellow fluff sandwiches in that store bought sliced white bread? Re-live your adult dream with this cake...
Foodaphilia: FlufferNutter Cake

Appreciation Dinner

This week I will be going 'home' to Alabama to host and cook an appreciation dinner for friends and family...mostly members of my home church.

What is a home church? The church you feel you have embarked from and/or originally hailed from. I feel that most jobs and traveling have always been temporary relocation's, of which I will relocate again next year to Sierra Leone. Care to join me?

Hopefully I will leave behind an existing business 'launching' to be able and look back to see them survive and actually provide a small base of financial support for my mission/charity/humanitarian/volunteer work...call it what you will, nobody pays me for it. ( lest I forget, my wife is also part of this, I usually just speak for myself on this blog, force of habit). I work for Mercy Ships, in case you didn't know already...or are new to my blog.

Well lets see...back to the dinner, if you feel this would be something you are interested in (financially supporting my wife and I) this is fully covered at our website tyroneandstephanie.com. AND there is also a link at the bottom of the blog to donate and receive a tax receipt/credit for giving to a charity.

If you are going to be in the Huntsville, Alabama area please drop me an email telling me you would like to attend and I will be expecting your presence at the dinner!!! All the information and a map is supplied VIA the website.

Our catering company is currently developing specialty products for National online sales, as well as local cakes and baked items for the holiday seasons. That can be accessed thru ExclusivelyYoursCatering.com.

If you are coming to the dinner I'll see you this Sunday!!!

Fat Boy ~ A moment of truth

I have never been skinny. Ok, maybe when I was seven or so...

During middle school, high school, and my pre-college (running around) days I was basically a 'fat boy'. My weight came close to 280 in my young teens...my mother may not remember it that way, but I do! And if I could find those pics I would post them so you can see the difference. But right now I can't find them.

I am 6'2" and have successfully kept my weight between 200 and 220 for the last 10 years or so...but lately I have found that my clothes are becoming tighter and I feel less active. And I will not be buying new clothes just to fit in them!

If I don't do something to change for the long term I may find myself out of the 'big boy' stage and back in the 'Fat Boy' stage again...and that is unacceptable to me. Because I don't believe in dieting. Dieting meaning that 'commercial' plan of doing something to lose weight. No, everyone has a diet. Whether it be junk food, carnivorous, or vegetarian (just to name a few) everyone one, has one.

Possible reasons for this weight gain could be...less activity in my job. I still work hard, but till I get back on the ship I will be missing about 500 steps to run up and down a day. Not to mention your muscles always balancing out the sway and roll of being on a ship (and you can sweat to death in Africa or the Caribbean).

And there could be that period of time from 6 to 8 months where I neglected the gym all together because of too much going on: moving, starting a different job, getting married. I have been back in the gym for months now...but I gues I get frustrated because the weight loss doesn't seem to happen as fast as the weight gain.

Further contributions could be that now I work in a kitchen full-time and also work a second job catering. We are also working on some online products for sale. I think I realized that I probably sample/taste more calories then most people eat in three well balanced meals. How does that happen? You ask. Easy...spoonful of this, bite of that, few pinches and slurps everywhere else...then you get hungry and eat too!

I think I am on the right path to recovery but it sure is taking longer than I want! And during this time it is actually depressing and unmotivating when you can't seem to see results.

Plus, how many of you out there have vowed to change your diet but everyone and everything around you deters you from the lifestyle? You got to get tough, tell people NO! Tell grandma that you are already overweight and that YES, one more cookie will hurt! Because everyone will 'one more' you to death, literally.

All that being said I think I am going to implement more aggressive measures in my diet and exercise to find the balance I want. We'll see how it goes...donut anyone?

Kaze Shabu Shabu

Tucked away in Boston's Chinatown where Boylston turns into Essex, about two blocks down there is a restaurant called Kaze Shabu Shabu.

This quickly became a favorite of my wife and I. An induction top separates you and a guest, or many guests. After ordering the meats of your choice (beef. pork, chicken, seafood) you then order the noodles (4 or was it 6 different kinds?) of choice, or rice if you prefer. Then you need to decide what broth you would like, pick from 12. Pick two, they have split bowls. There is also a platter that comes out with it; vegetables, fish cakes, tofu...

I am still amazed or perplexed at how they get away with serving raw chicken & pork without some kind of violation of health department codes. But it did not deter me from trying it...actually I thought it was quite brilliant. The chicken and pork I ordered in the above picture (my wife ordered seafood deluxe) came out shaved and rolled about poster board thin. And frozen. Both cooked up fairly quick in the bubbling brew of broth (say it quick five times).

Once person said they would not suggest this 'hot pot' dish/entree for children under 10, but I would say not under 12 and definitely make sure you are a 'neat' eater. Or maybe bring along a Red Lobster bib till you get experience in using the tools and slurping your way along.

Check out the shabu shabu 101 & tutorial, I believe you will find it interesting: Shabu 101 & 3 step program.

Continued Education

Sorry that I have not posted anything of note lately as I am on continued education in Boston (some may call it 'vacation').

Yesterday I was at Harvard observing all the alumni reunions while dining on some local fair and Stephanie did a little shopping (as to be expected)...but then again, so did I.

I am a sucker for massive book stores, and small quaint 'used' book stores as well. The kitchen shops just don't hold my attention anymore. I have not seen really anything new in awhile (or at least not new that I would want to buy) and all the small kitchen 'shops' prices seem to be dreadful.

Its like being in a store with a lot of stuff you know you really like, and maybe want, but its much cheaper online or at Target and Wal-Mart. And I AM NOT going to buy it just so I can say I bought it in Boston at the "" store. Just so I can 'one-up' a friend of mine in competitive conversation. And you know what I am talking about...

example: oh last year I just got this darling shawl at Ann Taylor's in Boston (now what was really said is this= I went to Boston, I have great taste, I can afford to travel to Boston just to shop at Ann Taylor's because I have money,--unless of course you are bragging about getting it on sale, then it shows how shrewd you are if you really did get a bargain and that's a better 'bragging' point)...

(now my turn) that's funny I bought my wife the same one at the flea market last Saturday right here in town. -- See, kinda makes one look stupid just to have a 'bragging' conversation piece.

Now of course if you bought an item that may have only been available in that area, now that's something to brag, boast, and 'rub in' about. And along those lines I have a few restaurant experiences I will share later that are only available outside of where I live right now (in the South)...and some are only in Boston.

So maybe later after I have time to compile my study notes and 'continued education' materials I will post with some of my knowledge and wisdom.

AFM Galley/Kitchen

A first hand look at the kitchen aboard the Africa Mercy. There are a few things that need to be worked out as they start feeding 400+ crew of Mercy Ships!

Appreciation Dinner - Food Politics (pt 1)

Last night we had an Appreciation Dinner for our crew. I must say that I didn't actually make it to the ceremonies/meal (I was on the phone with my wife, you understand?).

We did a pretty good meal for just using available things on board (and for those of you who are on board, I thought our meals were 'special' every night?).

We made~
Braided loaves of bread filled with complimenting herbs served with a garlic butter.
Peas with sliced onion and garlic, a hint of sesame. (hey, what can I say? We need to creatively use up leftovers)
Lemongrass-White Wine Risotto
Sweet Soy Salmon Fillet
Lemon-Thyme Chicken Breast

For Dessert~
We had all kinds of toppings available to us, and brownies were made so...make your own Sundae Bar

Pretty good menu line-up for a missions ship don't you think?

I wanted to make some side notes on the food just from general speculation:

• As I was smelling the aroma from the risotto I realized that even though it was savory(the rice dish), the lemongrass puts off an aroma that reminds me of a pudding, or sweet lemon tea...what do I mean by pudding? If I was to do a dessert with a rice pudding I would think that the aroma of lemongrass would be very complimentary for a sweet dish. For those of you who don't use lemongrass, we have it here on board in big bags of dried bundles. I use it by steeping the lemongrass in hot water, then using the liquid in dishes, like ladling it in the risotto.
• For the chicken breast we used a basic brine but then added a small bit of Lemon Essence to it. A sauce was also made, very light (liquid speaking) and strong in taste. The chicken came out of the oven very juicy and on the 'medium' level for toughness. But as the 'holding' time progressed I think the chicken breasts got tougher. You may say that happens when slow heat is pushing the liquid out, but I say that we just need a better quality chicken. Although I must remind you that we are on a budget so sometimes a little extra cutting and manipulating of the chicken is better than spending more money. But not always.
• The salmon was good but it probably could have been moister (is that a word?...maybe more moist?). It was baked and I did not have enough pans or room to have a single layer of fish cooking in each pan so in order to get it all cooked some pieces 'dry out' and/or cook quicker than other AND the recipe was adapted from a 'flat-top' or 'BBQ' grill recipe...so we do what we can, right?

This is not a restaurant, or even a cafeteria/camp kitchen...so if we have anything by the way of being 'posh' or 'lush' in essence rest assured it was a gift, blessing, donation, and/or bargain price in nature. We are also not on the 'cheap' level altogether. We supply the standard protein, starch, and veggies with a few extras thrown in here and there (and if we can't buy adequate bread we bake our own, hard to buy bread while sailing!)...and sometimes there are donations or monies set aside just to produce a 'special' meal or occasion.

There are however Captain's Lunches, Media Functions, Pastor Conferences and/or Breakfast, and Dignitaries that come on board for which there is allotted monies for making these functions nice or fancy, so to speak.

When local government officials (lets say for instance the Lady President of Liberia, Ellen Johnson Sirleaf) come to visit the ship, and remember now, they have most likely given you free port space, free water, and other great amenities...wouldn't it be good to be a gracious host?

Yes, of course we are supplying free services estimated in the thousands of dollars and life changing operations and relationships that far outweigh the cost of any port 'fees'. But I think it would be nice and respectful of us to show our hospitality to someone and/or government that doesn't have to acknowledge you at all if they choose not too. Its kind of like confirming or acquiring a 'right of passage' to the things you need entry or permission to, the 'meeting' of the 'handshake' to get started, are you understanding my explanation?

Its kinda hard doing mission/humanitarian work if you can't even get in the country. Wouldn't you say?

So yes, I believe its good to have monies/funds/budgets set aside for these things. This hospitality is expected in most realms of 'politics' and salutations on this level.

I will pursue the 'thoughts' on this area further at a later posting...this will probably be enough to think about for now.

Agree? Disagree? Post a comment.