I was 9, maybe 10 years old when Michael Jackson’s “Thriller” album was released.
My best friend at the time, Rochelle, had Michael’s photo inside her cubby-hole at school. I begged my mom to buy a Tiger Beat magazine with MJ’s photo on it so that I could hang it on the outside of my cubby-hole (which was right next to Rochelle’s). Rochelle and I would argue about who was a bigger fan.
During lunch break, I used to dance to Michael Jackson (and sometimes Prince or Madonna) on the sidewalk outside of the classroom. I had a pretty nice boom box and a couple of sweet cassette tapes with an assortment of songs taped directly from the radio.
I had a huge crush on Michael Jackson. I also had a huge crush on Robert Orosco.
A vivid memory… during the annual Lanikai Elementary school fair, Robert asked me to watch the brand-new “Thriller” music video with him. It cost two tickets a piece, and he paid my way.
We watched the video, entranced by the dancing, the music, and the dark atmosphere while sitting so closely together.
We immediately stood in line to view the video again, and this time, we scooted our chairs closer together and held hands. It was my first hand-holding experience, so of course, I was totally in love.
Robert Orosco and Michael Jackson.
They’ll forever be tied together in my mind.
RIP MJ. We’ll be rockin’ to your tunes on the iPod tomorrow in our kitchen.
It’s not quite finished yet, but it’s certainly being used. We’ve got to get the bench built along the far wall, stain the concrete, get the recessed lighting put in (and speakers), and hang some outdoor white lights….
But it’s making my heart happy to see people out there today eating great food and having a good time in the sunshine.
Had another great day yesterday in the cockpit. Mike and I flew to Richland, then looped around and he had me practice different pitches based on the horizon.
“I want you to climb at an airspeed of 100 and then level off at 8,000-feet.”
It was a very, very good day. I had an AHA moment when he covered the instrument panel and made me just watch the horizon, and it felt normal.
It was a rough day, too, because about an hour before my flight I twisted my ankle. Puffy and purple, I hobbled into the office and explained that I had slipped on a piece of sausage. The guys asked me to change my story, because it was just too open for bad jokes.
Using my bad ankle to push on the brakes and work the rudder in the air only magnified the swelling, and by the end of the lesson, I was feeling pretty sore.
It was worth it, though.
I know, my glasses look funny. I have to wear them above the headset.
Hi Mike!
Sorry ladies. He has a girlfriend. I met her during the recent motorcycle rally.
Baker City looks more like a town than a city from up here.
I have a video from my camera phone, but cannot figure out how to upload it to WordPress.
I had the best flight lesson today — felt a lot more relaxed and knowledgeable about what I was doing, even with just a few lessons under my belt. My instructor, (not Mike; this time it was Troy) was super laid-back and calm.
Here’s a photo of Mike and Troy when they aren’t having to deal with insane flight students:
Anywho, we went through the pre-flight much faster than I have before, and Troy allowed me to do the pre-flight check list by myself.
Here’s a video from YouTube featuring the starting of a Cessna. We did almost everything exactly the same, except I haven’t ever had to prime the engine.
We taxied for about three minutes, and then took off. Here’s another video I found that is very similar to our typical takeoff:
Troy left everything to me for the most part unless I asked him (read: Freaked Out) to take the controls or if he was demonstrating a maneuver
Yeah. Like the ENGINE STALL.
The first stall stressed me just a tad…. approximately 7,000 feet and a pulling a climb of about 30-degrees which decreased our speed from 100mph to 40mph. The next stall, however, he talked me through and explained exactly what was happening exactly two seconds before it happened. It made me much more at ease, and I appreciated his teaching style.
We practiced accelerated turning descents, sharp bank turns (PS: I hate turning right) and I was taught the basics of using my rudder.
Yes, a rudder. Just like a boat, only above ground.
Troy had to remind me a couple of times (OK… numerous times) to watch the horizon, and not just my instrument panel. I’m OCD, and flying by instruments seems like a good thing to me. I can adjust my speed, turns, altitude, etc. just by looking at a panel of instruments — not looking at the looming Elkhorn Mountains.
How strange to watch these videos on YouTube and know what they’re talking about.
I know I’m boring you (sorry mom) but this is the most exciting, exhilarating thing that I’ve done in…
forever?
It’s pretty dang amazing.
Alright. So Tuesday. My one day off every week. I did my flight lesson for the day, worked for about three hours on restaurant stuff (payroll, schedule), then was domestic at home. Laundry. Dishes. Gardening. Pulling weeds.
It was a pretty good day.
Being my only day off, I was spoiled with dinner out at Earth & Vine with two other people, where we dined on homemade Dim Sum, cheese fondue (trust me, it’s enough for four people), and a chicken salad with mandarin oranges. We shared a bottle of local wine – Gilstrap Brothers 45 Magic Syrah – which was absolutely perfect, and we thoroughly enjoyed ourselves at dinner.
So today was great, right?
Yet it makes me puff out my bottom lip at thinking of working from 10am till 10pm tomorrow.
SO.
JC agreed to come in an hour early, and that means that I’ll be cruising again tomorrow between 2:30 and 4:30 (our slow time @ Paizano’s) in the gorgeous skies of Baker County. Look up, and if you see that sweet lil’ red n’ white Cessna, smile and wave!
I watched through our kitchen’s “look out” window as a couple wandered into our dining room.
They sat down and looked around; a true indicator that they weren’t regulars. We have counter service, along with a sign above that reads “ORDER HERE”.
Front gal immediately knew that they were newbies, and brought them menus. She answered a few questions, one of which was if we offered pasta.
Nope.
They had their hearts set on pasta, so she gave them directions to downtown and where to find Barley Brown’s or the Prospectors.
They left, and we tended to our two larger groups.
Ten-minutes later, they walked back in. They had drove around for awhile and had decided that they wanted to try us out.
The only way our restaurant will ever be in the print media here in Baker City is if I pay for it, or if I were to get arrested.
Just saying.
Out loud.
And later, Whitey will chastise me for doing so (and Bri will laugh).
Oh well, so be it.
Care to see new expansion photos? I mean, that IS why you read my blog, right? Because you care.
Meh. Whatever. Honesty is always the best policy and I’ve never been known to censor myself.
And so, the lattice goes up!
Isn’t it fabulous?
Today, I met with the welder who is doing our gate (connecting the taller and shorter walls shown above), and showed him the design I had sketched out.
He suggested a few changes, and will bring by drawings tomorrow. I still need to choose the color of the steel. The walls will be red and the trim will be green. The concrete will be stained green as well (not until July – it needs to cure for a month or so). I’m also putting in a bike rack outside that will be painted black. I scored the bike rack from a local thrift store for $50 bucks (thanks to my friend Jenny’s keen observation of it in their back lot – THANKS JENNY!).
My ovens guy left for Boise this morning to pick up our patio tables and chairs, so we should be fully operational by this weekend. The stain will have to wait until next week, but at least we’ll have a spot for outdoor festivities during the Hell’s Canyon Motorcycle Rally.
Right on!
Oh…. shoot. I just remembered that I don’t have an ad in the HCMR guide. I hope we’ll be busy anyway.
This beer was pretty dang good. I found it, and the latest Mirror Mirror ale at BELLA in downtown Baker.
I haven’t tried the Mirror Mirror yet, but am looking forward to sharing it during the Tuesday night Homebrew Club meeting at Paizano’s. I’m also going to share a bottle of Jon’s homebrew (yes, Jon, it’s still holding up – had one last night and it was delicious!) and the Double Dead Guy that Mike Long brought back from Boise for me. THANKS MIKE!
Oh, and the eggs that are pictured? You were wondering about that, right?
This past Tuesday was my day off, so I only had to work for a couple of hours at lunch. Oxymoron, I know, but trust me, it felt like an entire day off. I spent the morning flying (best.thing.ever.), then worked a crazy lunch rush, then picked up my front girl for lunch. We went to Earth & Vine for fondue and wine, then shopped in downtown Baker for their “Terrific Tuesday” specials.
We bought the beer and some small items at BELLA (who I don’t think is participating in the TT campaign), then spent some time at the Sycamore Tree. Jackie (the owner of this really awesome home decor store) convinced me that Paizano’s needed to participate in this Shop Local campaign. She signed us up, handed me a few marketing materials, and I now need to figure out what kind of cool special to do on Tuesdays. I’ll work on that soon – like, Monday night.
So, back to the eggs. Jackie showed me a list of businesses doing this Terrific Tuesday campaign, and one business in particular looked unfamiliar. A new business, which meant that we had to go and check it out.
Starwood Market is across the street from the old post office right on Main Street (near the Yamaha dealer), in a tiny building formerly occupied by a dog groomer. They’ve cleaned the place up, put on a fresh coat of paint, and have packed it full of organic foods, ingredients, and gardening paraphernalia. There are fresh cuttings, bat guano, and duck eggs.
These are some honkin’ eggs. The shell is thick, and the yolk is big. I guess they’ve had a lot of customers ask the difference between chicken and duck eggs, because this is posted on the cooler:
Please take note of the status of Cholesterol. I found it amusing.
The eggs are from her own flock of ducks, 24 adults and two or three babies. I used to have a pet duck. Remember, mom? Wasn’t his name Jack? He lived in our bathtub until he got too big to wander our apartment. I wonder whatever happened to Jack.
Anywho…. I bought some duck eggs. My dogs ate a few, and I made a rather tasty omelet the next morning for myself with smoked cheddar and freshly grated horseradish. Yum!
It’s really convenient that this campaign is on Tuesdays, which happens to be my only day off. I’ve got a full schedule for this up-coming Tuesday, ending with the homebrew club meeting at Paizano’s at 7pm. Mirror Mirror in my glass, don’t stall in my belly and end up on my arse!
It’s on track to be finished by Thursday — the day before the Hell’s Canyon Motorcycle Rally!
Concrete was poured.
Initial framing.
Electrical work is finished.
Framing for the lattice.
Stucco work begins.
The second layer of stucco goes on today, then a primer coat. I’ve got to get our tables and chairs ordered right away, otherwise there will be nowhere to sit!
Our little town has a new restaurant and art gallery; Earth & Vine.
I love this place.
Painted aubergine and sage (aka: purple and green), and adorned with local art and a fantastic menu, Earth & Vine is Baker City’s most sophisticated eatery. Mary, the proprietor, has made an oasis in the middle of downtown Baker City with ambiance that would satisfy a New Yorker and a menu that would impress Zagat.
In the past two months, I’ve dined on a $10 dollar turkey sandwich (that was worth every penny), hand-made dim-sum (oooohhhh delish!), and fondue for two (pictured above). The fondue is very decadent. Three cheeses, spiked with a crisp Pinot Grigio, set atop a blue flame to keep the gooey concoction warm.
They also offer a chocolate fondue. I haven’t tried any of their desserts yet (because I’ve always been too full) but have heard good things. I plan on making this little restaurant a regular haunt every Tuesday afternoon until I’ve tried the entire menu.
If you haven’t made it down there yet, you’re really missing out. They’re open at noon every Mon-Sat, closed on Sundays.
Earth & Vine
2001 Washington Avenue
Baker City, OR 97814
(541) 523-1687
Our ovens guy graduated from high school this weekend.
I was able to sneak out of work for a couple of hours, and so I picked up two of our front gals and we made the short drive to North Powder for his graduation ceremony.
I believe that there were about a dozen kids in his graduating class. Small town, small school.
So.
JC.
This kid is the real deal. He is clean-cut, has an amazing work ethic, and above all, is respectful. He respects his friends, his co-workers, his elders, even some people who really don’t deserve his respect.
Thinking about that statement, that might just be his only downfall.
JC has worked at Paizano’s since Day One, and is one of our most trusted employees. The kid has a key.
He also is trusted to run the kitchen when I’ve worked a solid 10 hours and need a power nap on the floor in my office before the rush. He’s out there making pies, running the line, and doing it all as quietly as possible so that I can get 20-minutes of shut-eye.
JC, stop laughing.
No, really. Stop laughing. I’m trying to take your picture.
Just pose with the pie, will ya?
… and SMILE goshdarnit!
Whitey and I both think very highly of this kid young man, and I know we’ll both be both bummed and proud when he eventually leaves our employ. For now, I’m stoked that he’s going to a local college and is going to be working with us for awhile.
I don’t mind waking up early on my day off if it includes 30-degree bank turns.
Yes, my friends (and lurkers), yours truly was at the helm of that red n’ white Cessna buzzing all over Baker County this morning.
My instructor and I spent a good 90-minutes on bookwork and ground instruction, then another HOUR going over each and every part of the ship. After buckling in and taxiing down the runway, he informed me that he was going to allow me to do the takeoff by myself. In fact, he was just there for moral support. HAH! Right.
Before I rip on my instructor (Mike), you should know that he’s awesome. As in, I really like the guy.
I didn’t really like him, however, when he dipped into a 30-degree bank turn at 4,000 feet without warning me. It was right when I was feeling steady at the helm with my nose all trimmed steady and Baker City lookin’ all tiny and perfect below me. He then convinced me to do spirals like that for another five minutes. Round and round and round.
And I really didn’t like him when I announced that I was going to perform this said 30-degree bank turn that I had just been taught so that I could avoid an ominous-looking gray cloud up ahead. He, instead, took the yoke and aimed right for it.
“Conquer your fear,” he said. “Trust me. I won’t let you hurt me.”
ARGH! Gray cloud alert! Gray cloud alert! He laughed and told me to relax as he reached for a Silence-Of-The-Lambs-looking mask/visor and announced that soon he’d make me fly “blind” with just my instruments.
Say what?!??
I smiled and nodded, and prayed for a quick landing.
Seriously, though, Mike was really awesome. He made me release the yoke at times, telling me that my thumbs were turning white with the pressure, and to just
relax.
Relax.
Take a breath.
Enjoy the scenery.
It was remarkable. I flew around Baker for awhile, then followed the Powder River up into the Keating Valley and towards Richland. All at once I was lost, and told him so. He said that was common, and eventually I’d have to learn my bearings on how to reach my own local airport. He pointed out the Oregon Interpretive Center and I aimed for it, knowing that home was just over that hill. Did you know that you can see the ruts in the Oregon Trail from 7,000 feet? I would’ve taken a photo, except that my hands were a bit busy clenching the yoke and pushing all of the blood into my brain.
Landing was smooth. I was nervous, only because we descended fairly quickly, and dropped from 100-mph to 65-mph in mere moments. It made the plane seem as if it were floating and not flying. We gracefully dropped the back landing gear on the tarmac, then tilted the nose down in front.
Mike allowed me to steer our way back to the hangar, and when we parked and set the brakes I gave him a high-five out of habit. He laughed and said that he knows that I’m going to do alright with this whole flying thing.
I’ve signed up for at least once a week now, but have decided to play with our work schedule to allow me to get out there at least twice, if not three times a week.
I can’t describe the high I felt while driving home. Perma-grin, head bobbin’ without music, and a euphoria that I cannot explain.
Forget drugs, kids… spend your dope money on flying lessons and get a real rush.
You wouldn’t believe that a girl as tiny as this would even attempt the Pizza Challenge.
But she did. And she was absolutely, positively CERTAIN that she could do it. I was absolutely, positively CERTAIN that she couldn’t, and even upped the prize to $500, offering to pay the rest out of my own pocket if she were to win.
Her brother tagged along to try it as well.
He quit after two slices, so enough about him.
How do I find the words to explain how FAST this girl inhaled her first slice? She was a powerhorse!
Seriously. She stood the entire time, only taking itty bitty sips of water when she needed it.
Her entourage of about a dozen people were cheering her on loudly. Chew! Chew! GO GO! I nervously watched as she consumed half of the pizza in less than half of the time allowed.
She was on target to win $500 bucks.
And then?
She said the magic words: “I’m getting full.”
I smiled and nodded, knowing full well what would come next. You can see it in her face in the photo. Even her tiny belly had a bump. A pizza bump. A cheesy, crusty, ham and pineapple bump.
heh
She was toast. She gave up with 7-minutes left on the clock, and two slices left.
She got the last two slices to go, saying that she’d need a snack on the drive to Bend later that day. I took it as a compliment.
We had a field trip last week from a Kindergarten class at North Baker. They arrived before we opened to the public, and began by watching Whitey toss a Giant dough in the kitchen. We then let them tear apart the dough to feel its texture.
After washing their hands, they settled down in the dining room and we handed out these:
Each child received their own 6-inch dough, sauce, and cheese so that they could make their own pizza.
They had so much fun! Each of them watched as Whitey put it in the oven for them, and minutes later, they were feasting on their own creations.
We’ve hosted four field trips now. The first was a pre-school party last Fall, then another small daycare, and then these kindergartners, and then most recently, the kids from Bright Eyes Preschool:
We’ve got it down to a science, and it’s so much fun!
Last night, Lyle and his wife, Judy came for dinner.
They own and operate Jake’s Diner in Bend, Oregon. Lyle is a fellow blogger, and I follow his posts religiously. Their diner recently received the 2009 Small Business of the Year award in Bend, and he is a mentor of sorts in this industry.
I happened to be behind the counter when two big, burly bikers walked in. I looked right past them towards the front door, because I was sure that I recognized the bearded face outside. Sure enough…
How cool is that? I breezed past the bikers (apologizing later for ignoring them), and burst outside. They had walked over from their motel with their itty bitty dog. I immediately brought out a bowl of water (which we normally have outside for our 4-legged friends) and we chatted for a bit.
A few minutes later I was summoned inside for a rush, but before leaving I insisted that they come back for dinner.
They did, and because it was a strangely slow night I was able to talk with them for awhile.
It made my night. Lyle is a very laid-back, savvy business man, and his wife is a pistol of the red-headed persuasion (of which I am partial to.) We talked shop as we watched ominous clouds roll in from the Elkhorns and lightening striking the outlying farm land.
They were planning on traveling through to Hells Canyon, then to do a loop back to Bend. I’m looking forward to some photos (hint hint).
Thank you for visiting Baker City. It really means a lot to me to have fellow bloggers come through to see our town.
It’s so frustrating to look out the window and see the crew sitting down on what seems to be a permanent smoke break. I’ll go outside and ask what the holdup is, only to find out that yet again, they’re waiting on an “Inspector”.
Grrrrr.
They hustle hustle hustle, and then hurry up and wait.
The past few days have been pretty active, though.
I had to share this incredibly beautiful thick-crust pie with you.
Almost 3-inches thick, loaded with whole-milk, hand-shredded mozzarella (with a touch of provolone), spicy pepperoni, Italian sausage and thick-cut fresh mushrooms (on half).
This is on our mid-sized pie (18″). One slice and yer done!
50 hours in 4 days. I’ve put in my time. I got to the restaurant at 7am today, and just left at 11:30 tonight.
Whitey has been sick… so sick that he has turned down golf invitations. Now that’s sick.
Seriously, though, he had a temperature of 103-degrees two days ago, then it broke and was 99 today. It shot back up to 102 this afternoon.
I had quarantined him to the bedroom and the basement (TV room), putting myself in the guest bedroom so that I wouldn’t catch the bug.
When his temperature shot up again today, I insisted that he go the hospital.
He had 4 of the 6 symptoms of the latest Swine Flu, but they immediately tested him for it and dismissed it as the cause. Turns out that his flu-like symptoms are due to the fact that his wisdom teeth are coming in.
He’ll have to visit a dentist, have his wisdom teeth removed, and take a few more days off.
I, on the other hand, will have to find out a way to sleep before putting in another 12-hour day. Blogging at midnight probably won’t help…..
