food

  • Good Eating in Rock Springs and Laramie, Wyoming

    ByJohn Brown

    A few weeks ago, I had to travel to Denver for business.  I elected to drive instead of fly. The weather was glorious, and I had a book on tape—what could be better?  Driving also allowed me to stop into Rock Springs and Laramie and few other spots to do some research for the novel I’m writing.  And while I was tooling around, I found two excellent places to eat.

    The first was in Rock Springs.  It’s about five minutes off the freeway, tucked in the downtown area, which means it’s a place locals visit. It’s called Broadway Burger Station.  I walked in, past the tables, and took a swivel seat at the counter. The menu listed sandwiches and soup, but I suspect it’s the burgers most people go for.  These are BIG burgers—1/3 to ½ pound of ground beef.  I almost asked for a kid’s meal.  Not only because the portion was smaller but because they serve the kids meals in a cardboard hot rod car!  How cool is that?

    But I went with the basic burger instead. All their burgers come with lettuce, tomato, pickle, onion, and their special sauce. You can also add other things including mushrooms, avocado sauce, bacon, cheese, chili, egg, ham, jalapenos, and pastrami.  I went with the sautéed mushrooms. Then the very nice server tempted me with a hand-dipped malt, and I said yes because I was only thinking of all of you at the time, wanting to provide a complete and honest review.

    The place was hopping the whole time I was there, and rightly so. The server brought out my burger, fries, and malt, and, man oh man–the burger with tomato and mushrooms was succulent!  The fries were hot and delicious.  And the malt was made with hard ice cream right before my very eyes.  What’s more, I could have easily shared my meal with Nellie, which means we could have both eaten for a total of ten bucks. Great food, super-friendly service, and reasonable prices. If you’re ever passing through Rock Springs and need a place to chow, go to the Broadway Burger Station on 628 Broadway Street, (307) 362-5858.

    On my way back I stopped in Laramie and found a McAlister’s Deli in the shopping strip at 2317 Grand Avenue, (307) 745-3760. This is not the type of deli that you walk into and gag because of the weird meat smells. It’s a soup and sandwich shop. And it’s apparently been doing well. I’d never seen a McAlister’s before, but found out it’s a chain that’s in twenty-two states in the Midwest and South. And Wyoming is currently as far west as you can find one.

    They serve hot sandwiches, including one called The New Yorker (corned beef, pastrami, and swiss) and another called The Big Nasty (1/3 pound beef on a baguette).  They have classic sandwiches, grilled sandwiches, and clubs.  I ordered the Cobb Club with turkey, applewood smoked bacon, gorgonzola cheese, avocado, lettuce, tomato, and a light Parmesan Peppercorn sauce served on ciabatta bread. I also ordered a cup of their vegetable soup and a piece of Colossal Carrot Cake.

    Dude, it was all delicious. Lovely. And in Laramie of all places. Laramie! All these years I never thought to stop because the town looked so unassuming.  Laramie was just that place where Cowboy fans enjoyed hollering and throwing beer bottles at my favorite football team from the neighboring state.  Of course, I did cut them some slack—I mean, what else can you do when your team gets dominated year after year?  Sing Kumbaya? 

    They’re a’running again, Kumbaya . . .

    Just a’stomping us, Lord, Kumbaya . . .

    Freezing misery, Lord, Kumbaya. Oh, Lord, Kumbaya . . .

    Right.  Now I see I’ve misjudged them.  Maybe their football program has been in the doldrums the last few years, but Laramie isn’t a pass-through town.  Next time I’m rolling by on I-80, I’m going to stop again and see what other gems the good folks there have to offer. If you’re in the area, and you love places like Jason’s Deli and Kneaders, stop at McAlister’s Deli. Then take some time to visit the lovely St. Matthew’s cathedral on 3rd street. You can’t miss it: it’s the one with the red doors.

  • Brown’s Breakfast Burrito, The Way Back

    ByJohn Brown

    The Way Back

    GULag is the acronym for the government agency that administered the main Soviet forced labor camp systems in the early 1900’s. In Romanized Russian that’s “Glavnoye upravlyeniye ispravityel’no-trudovih lagyeryey i koloniy” which means “Chief Administration of Corrective Labor Camps and Colonies.”  The term “Gulag” quickly morphed to represent the camps themselves, which housed a wide range of convicts and many political prisoners.  It’s also come to stand for the repressive Soviet system with its arrests, interrogations, transport in unheated cattle cars, forced labor, destruction of families, years spent in exile, and early and unnecessary deaths.

    The Gulag was a meat grinder. An estimated 1,053,829 people died in the Gulag from 1934 to 1953.

    Some of those camps were in Siberia, one of the most remote and harsh places on earth. Sawomir Rawicz was one of those who claimed to have escaped such a camp in Siberia. He wrote about it and his subsequent 4,000-mile walk to freedom in India in The Long Walk. That story inspired Peter Weir to write and direct The Way Back, which tells the story of a group of men who attempt to escape out of Siberia, across the Mongolian wastes, and into India.

    The film stars Ed Harris (who is interesting in anything he does), Colin Farrel (also starred in Ondine), Mark Strong (the villain in Sherlock Holmes), Saoirse Ronan (the fabulous lead in Hanna), and Jim Sturgess (the boyfriend in One Day). One of the group is an outright murderer. The others are all political dissidents—a teacher, priest, businessman, artist, etc. I found the performances honest and believable. But it wasn’t just the characters–the screenwriters subtly used syntax and word choice to transport the viewer.

    But more important than the believability were the various tensions and stories contained within the escape plot. Each of the men, and the lone girl, has a story, and the film gives space for the stories to be told. As for the lone girl: Ronan was amazing in Hannah.  She’s amazing here. Furthermore, the role she played here leavened the whole film with something it wouldn’t have had otherwise.

    The story will surprise you, make you shed a tear, think, and laugh. When you’re finished, you’ll talk about it. It’s that kind of a film. If you like dramas with action and suspense, I think you’ll like this film.

    As always, use KidsInMind.com to see if it contains things you might find objectionable.

    Brown’s Breakfast Burrito

    How about a meal that’s so good you’ll want to slow way down to savor each bite? A breakfast that will keep you full until lunch? A tasty repast that isn’t loaded with mind-numbing calories? Let me suggest the John Brown breakfast burrito. It’s full of succulent umami, bursts of piquant pepper, healthy mushrooms, and lots of filling protein. And it only takes about 10 minutes to prepare. The recipe below makes one burrito. Scale it up to feed more.  

    VEGGIES

    • 1/4th red bell pepper, chopped into small pieces
    • ½ to 1 cup of mushrooms, sliced
    • Dash of thyme

    EGGS

    • 2 eggs (120 calories)
    • 1 T milk or half-and-half
    • Salt
    • Pepper
    • Dash paprika
    • Dash garlic powder
    • Dash onion powder

     THE REST

    • Pam cooking spray
    • 1 tortilla (150 calories)
    • 1 ounce of Jimmy Dean Premium Pork sausage (90 calories)

    If you don’t have one of the spices, don’t freak out. It will still taste great. But the spices really take it to the next level. Here are the instructions. 

    1. Start with your veggies. Spray pan with Pam and sauté peppers for two minutes on medium high heat. Add mushrooms. Give them a spray of Pam and dash with salt. Cover until the mushrooms sweat (release their water).
    2. Next is the sausage. While mushrooms are cooking, start your sausage frying.
    3. Finish veggies. Uncover mushrooms. Just before you finish them, sprinkle with a dash of thyme. When the spice becomes fragrant (its smell rises up in delicious glory from the pan), remove the veggies from the pan and cover to keep them warm.
    4. Cook eggs. Turn heat down to medium low. Beat eggs, milk, salt, pepper, paprika, garlic powder, and onion powder.  Spray pan you used for veggies with Pam, then cook your scrambled eggs on medium low heat, stirring and scraping the whole time. And keep it on medium low—no browning or burning of eggs allowed! Cook until the eggs glisten with the last bits of moisture. Remember: you don’t want dry desert eggs. You want soft succulent ones.
    5. Assemble the glorious concoction. Put the veggies, scrambled eggs, and sausage in your tortilla and wrap it up smartly. (What does “smartly” mean? I don’t know, but it sounded good, didn’t it?)
    6. Go to heaven and return singing. This means you eat your breakfast burrito, but you do it savoring each bite. This is food meant to be enjoyed, not gobbled.

     As for calories, I estimate about 360 for the main ingredients. Veggies really don’t count in my book. Come on! Nobody gained weight eating turnips. But I’ll round it up to 400 just to be safe. Add in a glass of water and a piece of fruit and you’ve got a 450 calorie breakfast that starts your day off with delight, gratitude, and the joy of redemption. It could also make those you cook for kneel down upon the floor in well-deserved homage. And that’s always a nice thing for the cook.

  • Sticky Ideas, Cook’s Country Magazine

    ByJohn Brown

    They stole his kidney . . .

    A friend of a friend of mine is a frequent business traveler.  To keep his identity safe, I’ll call him Bill.  Bill was recently in Atlantic City for an important meeting with some new clients.  Afterward, he went to a local bar to kill some time before his flight and took a seat at a table. 

    He’d just finished one drink when an attractive woman approached and asked if she could buy him another.  He was surprised, but flattered (Bill isn’t exactly a Brad Pitt).  He accepted the drink.  The woman walked to the bar and brought back two more drinks—one for her and one for him.  He thanked her and took a sip. And that was the last thing he remembered . . . before he woke up, disoriented, lying in a hotel bathtub, his body submerged in ice.

    He looked around frantically, trying to figure out where he was and how he got there.  Then he spotted the note:

    DON’T MOVE. CALL 911.

    A cell phone rested on a small table beside the bathtub. He picked it up and called 911, his fingers numb and clumsy from the ice. The operator seemed oddly familiar with his situation. She said, “Sir, I want you to reach behind you, slowly and carefully. Is there a tube protruding from your lower back?”

    Anxious, he felt around behind him. Sure enough, there was a tube.

    The operator said, “Sir, don’t panic, but one of your kidneys has been harvested. There’s a ring of organ thieves operating in this city, and they got to you. Paramedics are on their way. Don’t move until they arrive.”

    Incredible, isn’t it?

    More importantly, do you think you could remember enough of that, without review, to tell it to someone tomorrow?

    My guess is that you could. And if you did, you’d be spreading one of the most successful urban legends of the past fifteen years.  

    But I didn’t tell you the story to focus on urban legends. There are a lot of stories people tell one another that don’t go viral.  What makes this one different?  In fact, what makes any idea stick effortlessly, like this one does, in someone’s brain?

    Are you a teacher? In school, at home, or at your business? Do you give presentations?  Do you ever need to advertise something—a product, service, or yourself? If so then you’ve had this question.

    Maybe you’ve uncovered some of the secrets. Maybe you haven’t.  But there’s no reason to despair: Chip and Dan Heath have written the book on it. It’s called Made to Stick: Why Some Ideas Survive and Others Die and is one of the most fascinating and practical reads I’ve come across in the last few years.

    The brothers Heath spent hundreds of hours researching sticky ideas: urban legends, advertising campaigns, wartime rumors, proverbs, conspiracy theories, jokes, some of the nation’s best teachers—you name it; if it was sticky, they looked at it. They asked questions like what makes some urban legends so compelling? Why do some chemistry lessons work better than others? Why do some political ideas circulate widely and others fall short? What they found was that sticky ideas exhibit six traits. And it was relatively easy for someone, once they understood those traits, to make almost any idea stickier.

    I can see the traits in some of the things that I’ve done that have been sticky. I can see other ways to improve. The cool thing is that I’m not going to be guessing as much. If you need to make your ideas stick, let me recommend you get this book.  If you want a preview, go to madetostick.com.

    Recipes that actually work?

    I was once induced, through insidious mind control, to purchase a cookbook that included all sorts of tempting dishes. I prepared a number of the recipes, and every one of them was a bust, especially the cinnamon flank steak with eggplant, which I think Nellie and I chewed for about six hours until our jaws dropped off.

    Not satisfied to learn my lesson once, I soon purchased another book on making bread the Old World way. Despite our best efforts and many valiant attempts, all we could produce were loaves that were so bitter and sour they could have been used at Guantanamo Bay to threaten captured Talibanists to talk.

    Let’s just say that after a few more of these, I finally beat back the mind control. I’ve been gun-shy of cookbooks ever since. We’ve been very selective over the years, and this has saved me some money. Unfortunately, I think all of those lessons learned are going to go out the window.

    I was recently watching the Create channel and saw an episode of Cook’s Country where they showed how to make coleslaw that wouldn’t get all watery and a grilled chicken with traditional Southern white BBQ sauce that had me slavering in my seat. During the show they talked about testing these recipes and their failures.

    I learned that the folks there had just finished an eleven-season series called America’s Test Kitchen (where was I all that time?). In the series, they tested hundreds of recipes five ways to Sunday to come up with ones that really worked.

    When the episode of Cook’s Country finished, the old cookbook mind control had risen to full force. This time, though, I was able to exercise some restraint. Instead of buying fifty cookbooks, I started a 14-day trial to Cook’s Country magazine, a thirty-four page, oversized, bi-monthly that’s full of recipes that have been tested. 

    One of the neat features is that they don’t simply present the recipes, they also include the stories behind the testing so a reader can learn from their failures and successes right along with them. In fact, the stories of the tests were so interesting I made Nellie sit down while I read them to her. The magazine also includes cooking tips and product ratings. In the issue I received, I learned, for example, which egg wash proved, through testing, the most successful on pies and which graham cracker tasted best in recipes. One of the best things about the magazine is that, unlike many magazines that have three sentences of content and forty pages of advertisements, Cook’s Country has zero advertisements. Zero! It’s nothing but cooking.

    We’ve tried five recipes so far. Three of them have been clear winners for all the tasters in this family. There other two were good, but not spectacularly so. Still, there weren’t any cinnamon flank steaks! 

    In the next set of reviews, I’ll share their potato salad recipe that had us all oohing and aahing. And maybe the chocolate éclair cake we adjusted to perfection. I’m going to continue the subscription and give their family cookbook a try.  I’ll report my results. In the meantime, I suggest you look at Cook’s Country magazine online at cookscountry.com or watch the show on Create.

  • Cranford, Balsamic Vinaigrette, Nebo Grotto Falls

    ByJohn Brown

    Cranford

    For those of you who love stories like Pride and Prejudice, have I got a TV mini-series for you—the BBC’s five-part Cranford.

    The series is set in the 1840’s in England in the fictional village in North West England and focuses primarily on a handful of the town’s single middle-class ladies who are forced to deal with lace-eating cats, marriage prospects, and prank valentines, as well as death, loss, and a changing culture. There are also two stories about the male inhabitants woven in as well—one about a new doctor and another about a young boy of the lower class who has a chance for something better.

    I will confess that when I saw this arrive in the Netflix envelope, I wasn’t at all excited. The cover’s too cold–all blue with a bunch of sour-looking women. In fact, I decided not to watch it. But the laughter of my wife and daughters lured me back upstairs to the TV, where it took about seven seconds for me to revise my earlier decision. The characters are delightful. In fact, some of their lines are such a joy to listen to, we had to rewind many parts to watch them again and again.

    The series is based on three novels by Elizabeth Gaskell, a British novelist, which were published between 1849 and 1858. The sets made us feel as if we where there. For example, one of the things I noticed was the lighting. Incandescent bulbs weren’t invented until the late 1800’s and took many more years to find their way into most houses. So the directors, instead of making it feel all Hollywood, seemed to rely heavily on the light at hand, as those inhabitants would have. When a scene was in a house, it felt as if they were only using the natural light coming in the windows or the candles being burned. Of course, this is just one of the many details that made this series an excellent period piece.  

    The best news of all is that I just found out there’s more–a two-part special called Return to Cranford. I can’t wait until it comes in the mail. Don’t let the cover fool you. This is a wonderful mini-series. It has poignant and sad moments, but is also full of humor and wit.  And the ending is perfect.   

    Kroger’s Balsamic Vinaigrette Dressing

    I love balsamic vinegar and oil on bread. But I never think to make it. And I never thought of what else it might go with. That was until a relative left behind a bottle of Kroger brand Balsamic Vinaigrette Dressing.

    I just happened have a homemade bagel handy, squirted out a bit onto a plate and dipped.  Lovely.  So then I tried it on salad and even splashed some on tomato or turkey sandwiches. It’s delicious. Only 80 calories for a whole tablespoon. In fact, it was so good we bought four more bottles because I don’t want to run out.

    Kroger, of course, is a grocery conglomerate. In Utah, it owns the Smith’s, and that’s where you’ll find this delight.

    Nebo Grotto Falls

    The mountains and canyons of Utah are literally desert oases. That’s where our clear streams run, the forests grow, and the wildlife congregates. In the summer, the canyons are a refreshing source for cooling winds. All this meant that, as I grew up, “forest” and “refreshing” became intertwined in my mind. Only when we moved to Ohio did I learn that some forests can also be muggy and hot and not at all refreshing to a desert boy perishing in the humidity.

    Because I love Utah’s canyons so much, we hike and walk them all throughout the summer.  We recently went down to enjoy the Stadium of Fire and the heat (yes, I love dry heat) in Provo. However, we didn’t just hang out in the city. We made time to hike a few trails in the surrounding canyons.

    We love Rock Canyon (just above the Mormon temple in Provo), Hobble Creek Canyon (Springville), as well as Mapleton and Santaquin canyons.  However, there’s another special place that you’ll want to visit should you find yourself in the Provo area. It’s a short little hike just off of S Canyon Road (also known as Nebo Loop Road) which runs from Payson south through the Mt Nebo Wilderness area to Highway 132.

    The trail head is just a few miles into the canyon south of Payson and is marked with a simple sign that says “Grotto.” There’s a little bit of parking on the side of the road. The hike is 0.6 miles along a wooded stream.  The grotto itself is more than worth it.  You can find directions here: http://www.utah.com/thingtodo27245.htm

  • Ramsey’s Total Money Makeover & Brown Cow Yogurt

    ByJohn Brown

    Wear some financial underpants

    I graduated from BYU with a Master’s degree in accounting. BYU’s accounting program is regularly ranked as one of the top three schools in the nation.

    Whoa. Go, John. I ought to be some kind of financial superstar, right? You’d think I would have come out of that program with all my crap put together, living within my means, investing wisely, making a bundle of moo-lah. I’d have a tidy stash.

    Yeah, nope.

    That program taught me how to account for money, but not how to use it. Or maybe I was just too dumb to get it. We came rolling out of school with thousands of dollars of debt. So instead of graduating and building our wealth, we worked to pay off the man.

    Dumb, dumb, dumb.

    I can tell you right now my daughters aren’t going to do the same. They will pay as they go. I’m not co-signing any loans. They’re not going to use credit cards. If it takes them a few years longer to graduate, then it takes them a few years longer.

    But they’ll be free when they finish. No shackles for my girls.

    I always thought it was a good idea not to send them out into the world without underpants. Or knowing how to brush their teeth. It’s equally important I don’t send them out there not knowing how to build wealth and reap all the security and peace that comes with it.

    This is why every child of mine is going to get a copy of Dave Ramsey’s The Total Money Makeover. It’s a goofy title, but the principles in it are sound. I can’t tell you how much I wished I’d known and followed the steps he outlines there on how to build wealth when I was just starting out.

    1. Save $1,000 in an emergency fund
    2. Pay off all your debt except the mortgage using the debt snowball (and don’t go into debt)
    3. Complete your emergency fund by saving three to six months’ expenses
    4. Maximize retirement investing
    5. Save for your kids’ college
    6. Pay off the home mortgage early
    7. Build wealth and give like crazy
    8. Live like no one else

    The book starts out by talking about the debt myth, i.e. debt is a great tool and should be used to create prosperity. Sometimes a little debt can be helpful. But in the vast majority of cases “debt adds considerable risk, most often doesn’t bring prosperity, and isn’t used by wealthy people nearly as much as we are led to believe.” Ramsey goes on to say, “Your largest wealth-building asset is your income. When you tie up your income, you lose. When you invest your income, you become wealthy and can do anything you want.  How much could you give every month, save every month, and spend every month if you had no payments? Your income is your greatest wealth-building tool, not debt. Your Total Money Makeover begins with a permanently changed view of the Debt Myths.”

    After tackling debt, Ramsey outlines other money myths and wealth-destroying attitudes and then explains each of the principles of the steps outlined above.

    I love this book so much it’s part of my gift package to every couple that invites me to their wedding reception. I hope those new couples follow his recommendations. It will bring them peace. If you want to give your children the gift of financial peace, if you want that peace yourself, I recommend you buy this book today and start following those baby steps. You can get the book for a mere $10 bucks at his website http://www.daveramsey.com.

    While you’re waiting for it to come, you might want to go over to Larry Correia’s site (another accountant and fiction author), and read his hilarious comments on some real folks who actually were sent out without any financial underwear: http://tinyurl.com/3zx9tbo.

    Thick and Creamy

    I love thick, creamy yogurt.

    Mix it with some raisins or fresh fruit, and I’m in heaven.

    The problem is that most of the yogurt on the shelves today is weird Splenda- or NutraSweet-filled crap. Or it’s full of sugar. And none of it has that thick mouth feel.

    I had some great yogurt up in Oregon a few years ago, but could never find anything like it here. Then a little while ago I hit the jackpot.

    Hello, Brown Cow Greek Yogurt.

    Thick. Oh, baby is it thick. Creamy. And full of goodness: 23 grams of protein, 9 grams of sugar, 0 grams of fat, and active cultures of more of our belly friends than any other yogurt I’ve found—give a big welcome to S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, and L. Casei.

    I get the plain style. This allows me to mix it to my taste with fruit, granola, or a little bit of sugar or honey.

    If you’ve been looking for some good yogurt, let me recommend Brown Cow.