Goals In Life

My goal in life since business school has been to do for my family what my grandfather did for his. Gramps did many things for us, but the most significant was to be a positive example.

My grandfather had every right to be a bitter man. His father died when he was two. His mother remarried and his step father died when he was six. His mother died when he was eight. He was raised in Brooklyn New York by his grandmother. Every summer he would be farmed out to relatives to work on their farms on Long Island and Staten Island New York. It was on Staten Island that he met my grandmother. They got engaged, but before they got married my grandfather went off to fight in WWI (See cover photo)

During the fighting in France Gramps got shot and lost his leg to gangrene. He survived and was shipped back to recover at Walter Read Hospital in Washington DC. While there he wrote my grandmother to tell her that the engagement was off as he was not the same man after the amputation. Of course she wrote him to tell him that she still loved him.

This next piece of the story makes me cry every time I tell it. My grandfather told me this story when I was in college. During a visit he asked me to take him to Historic Richmond Town on Staten Island. My grandmother’s homestead had been moved there and he told me this story sitting in a car in front the building that had been my grandmother’s farmhouse.

(My grandmother’s farmhouse that is part of the Richmondtown historic preservation)

After the war Gramps had been released from Walter Read. He had taken a train from Washington to New York City. The subway to the ferry and then the ferry to Staten Island where he arrived late at night. From the ferry he walked through the night across Staten Island with one leg and crutches arriving at my grandmothers at 4 in the morning. He went up to the front porch and sat there afraid to knock on the door for fear that they wouldn’t accept him.

Of course they accepted them. He and my grandmother married. They had two children, my mother Dorothy and her sister Margaret Mary.

(My mother Dorothy and sister Margaret Mary circa 1930)

Gramps had a successful career at the US Post office. But tragedies struck again. He had a heart attack when he was in his forties and then my grandmother died at the age of 58.

He had 10 grandchildren and we all grew up spending summers with Gramps at his lake house Candlewood Lake in Connecticut. It is there where he taught us so many things. He taught us about hard work. He taught us to garden. He taught us to fish. Most importantly he taught us to be good people and to find positives in life. Gramps had every right to be a bitter man, but he was one of the most positive people I have ever met. He had great faith and decided to be a happy man.

(Jennifer, Brian and Susan fishing at Gramp’s place  Candlewood lake. Brian caught the same little bass I had caught 35 years earlier)

I went to visit Gramps at the lake when he was 90 and he told me: ‘Paul, don’t get this old”. I was thinking that life had caught up with him…He followed up with: “Yes I am getting old. I go to bed at night and there is more me out of bed than in the bed. I take off my leg. I take out my teeth. I take out my hearing aid. I take off my glasses. I can’t take out the metal plate in my head from that boating accident in the 60’s, but…”

Gramps died the following summer at the age of 91. A positive influence to the end.

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.

The Perfect Appetizers

Gourmet Grilled Cheese Sandwiches cut into mini wedges make the perfect appetizer for a wine club. Wine clubs are great, but you need to eat a little something to offset the wine. No one wants to be that person that loses a little coherency at the party. These gourmet grilled cheeses are very tasty and a real crowd pleaser.

Check out the Gourmet Grilled Cheese Recipes

Shrimp, Bacon and Gorgonzola

Bacon, Tomato and Gruyer

Avocado, Asparagus and Gruyere

There are 5 reasons why these are a winner…

The Perfect Comfort Food

Who doesn’t love grilled cheese? Most of us grew up eating grilled cheese sandwiches. Add a few gourmet touches and Voila!

All The Food Groups

Bacon, cheese, butter, crusty bread, onion, garlic…with these ingredeints you simply can not go wrong.

The Forgotten Magic Of Velveeta

Yes I worked for Kraft for 35 years and have a bias. The bias is based in seeing how it works. The Velveeta gives your sandwich that wonderful ooey gooey texture. Trust me, I have done blind panel testing and the Velveeta sandwiches are a consistent winner. Its magic!

For marketing and  flavor purposes I use Gruyere and Gorgonzola as well. Somehow Velveeta doesn’t convey the upscale “gourmet” message I am trying to convey.

Easy Variety To Please Everyone

Get your ingredients together and you can make all kinds of options very easily. In today’s world where all kinds of options are polarizing you can even please

  • Seafood haters
  • Vegetarians
  • Tomato haters

When in doubt, just add bacon!

Can Be Made Ahead

I make these in advance and reheat in the oven just before serving.

 

You are going to have to trust me on this one. Try these for your next wine club and they won’t last long. You may not impress your favorite wine snob, but keep an eye on him…he will be the one that sneaks the last one when heads are turned!

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.

 

 

“Processed” Is Not A Dirty Word

When it comes to food safety, something being processed is a very good thing. In today’s food world, local, organic, and natural are all the rage. The big “food processors” are viewed as the evil empire. What is lost in the hype, is that with food processing comes important food safety procedures. It no surprise that companies like Chipotle that embraced the consumer demand for local/less processed ingredients, have been plagued with food safety issues. This trend will continue until consumers relearn the value of processed foods.

This belief makes me a dinosaur. Everyone knows that processed foods are killing us. Or at least that is what we are being told. It has become a common belief that complicated ingredient lines that read like a chemistry texts are the root cause of every disease from cancer to autism. Lost in all the craze is the reality is that people are living longer. Life expectancies continue to grow. (See the following chart) In the end, My position is  that processed foods (with sound food safety procedures behind them) are as much of a contributor to longer life expectancy, as they are a contributor to chronic disease.

I believe in balance and common sense. Too much of anything is not good. If something is too good to be true, it probably isn’t good for you. Ignoring food safety principles isn’t good for you either.

One thing learned  from working for 35 years for a major food processor, is that they have a vested interest in making their products safe. The legal liability alone, is huge if a product has a safety issue. There are policies and procedures galore to make sure their products won’t make someone sick or, god forbid, kill someone.

There is a great story about my cousins in Hawaii. They developed a business making products that used organic virgin coconut oil that they sourced from a small Company in the Philippines. My cousins raved about this company and how they made the “purest product”. At the time I ran a desiccated coconut company in the Philippines for Kraft foods. It turned out that the supplier that sold organic virgin coconut oil to my cousins was on the other side of the mountain from our plant. We asked our quality manager, with 25 years of experience in food safety, to visit the supplier. The report that came back was horrifying. There was a strong possibility that the “Purest Product” could kill someone. Did my cousins believe me? I don’t know.

There is one thing I do know, being careful with food safety is important. Food products that are local, organic, natural and less processed are not necessarily safer. Unfortunately, I expect time will tell us that they are less safe and that, when talking about food, Processed is not a dirty word.

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.