Perhaps it's the beard, or the age-old fact that people come to bars to drown their sorrows - but after 7 years in the bar-tending industry... I've heard it all. The establishment that I sling drinks at provides the unique opportunity for me to have a regular crowd of sorts in the early evenings and most nights a completely foreign crowd by 10 o'clock at night during a musical performance.
What is it that drives us to visit our local watering hole to drown our sorrows and catch the ear of a kind bartender? We've all been guilty of it at some time in our adult drinking lives. Is it the fact that a bartender is usually a guaranteed captive audience? It's always been interesting to me; seeking the sage advice of a barkeep.
The true test of patience comes when I get hit with the (what I like to call) "Open Couch Night". Akin to the process of an Open Mic Night - the Open Couch Night occurs on any night when two or more patrons are eager for your attention simultaneously. Sometimes there might as well be a sign-up sheet at the door.
Those seeking advice are easy to spot. They've likely been in before to chat, and in this occurrence they typically (and magically) end up on opposite ends of the bar. Depending on my attention level and the number of people in or around the bar, I can see it in their eyes... "it" being that need to talk to me or have me hear them work things out on their own. Either way I try my best to oblige and entertain their rhetorical questions. At times it is very difficult balance all of it, and sometimes I've heard stories and problems from people that I wish I hadn't.
Fortunately, most nights I can (like my professional accredited counterparts: therapists) leave their problems at the bar when I leave.
Thursday, October 7, 2010
Wednesday, October 6, 2010
Fall Has Arrived: Let's Make Chili!
Earlier this week the cool temperature and falling leaves provoked me to make chili for my wonderful girlfriend and I. A bit of a preface - back when I ate beef I would make chili all Fall/Winter long, but two years ago when I stopped eating beef.. I'll have to admit, my chili making days have been numbered to few.
This week re-lit the chili spark and I gathered up the supplies to make a great turkey chili. Here's the low down:
Brown the turkey in a skillet with some olive oil, garlic, a fair amount of pepper, and a tablespoon of liquid smoke. (I usually like to add liquor or wine at this point, for this session I added a shot of Jose Cuervo tequila). Add the turkey to a large cooking pot/soup pot and set the temperature on Med-High. Add all canned ingredients from above. Add 2 or 3 whole dried bay leaves, or a palm-full of dried flakes. Also add several pinches of parsley, thyme, and oregano. Adding chili powder is completely at your discretion (start small).
Once the soup begins to roll or boil, cut the temperature to low/simmer for 30 minutes. Check the pot a few times. The soup is now ready to eat and will be even better the next day as the flavors have time to mingle. Top with saltines, shredded cheese, and sour cream (or spice it up with diced jalapenos).
Feel free to share your own chili recipe in the comments below.
This week re-lit the chili spark and I gathered up the supplies to make a great turkey chili. Here's the low down:
- 2 large cans of diced tomatoes (those containing garlic & onions are a plus)
- 1 can of kidney beans
- 1 can of black beans
- 1 can of chili beans (choose your spice level)
- 1 to 2lbs of ground turkey (if you want it super meaty, go crazy)
- 1 large can of tomato juice
- 2 cloves of minced garlic (or your favorite garlic powder substitute)
- chili powder, parsley, bay leaves, thyme, oregano, and liquid smoke
Brown the turkey in a skillet with some olive oil, garlic, a fair amount of pepper, and a tablespoon of liquid smoke. (I usually like to add liquor or wine at this point, for this session I added a shot of Jose Cuervo tequila). Add the turkey to a large cooking pot/soup pot and set the temperature on Med-High. Add all canned ingredients from above. Add 2 or 3 whole dried bay leaves, or a palm-full of dried flakes. Also add several pinches of parsley, thyme, and oregano. Adding chili powder is completely at your discretion (start small).
Once the soup begins to roll or boil, cut the temperature to low/simmer for 30 minutes. Check the pot a few times. The soup is now ready to eat and will be even better the next day as the flavors have time to mingle. Top with saltines, shredded cheese, and sour cream (or spice it up with diced jalapenos).
Feel free to share your own chili recipe in the comments below.
The Bearded Man Has Moved
About a year ago I started a blog titled The Bearded Man's Unsolicited Views on Life. It didn't go very far. Maybe the title was just too hokey. Maybe I just didn't want to blog. Well, welcome back.. me.
Know More Beards is a new blog with no specific genre. I'll blog about food, weather, travel, culture, society, local Indianapolis happenings, music, and maybe more. It's free form at its finest (or worst). I hope someone reads it. Either way, this blog is the first step of many steps towards becoming an adult (turning 30).
Know More Beards is a new blog with no specific genre. I'll blog about food, weather, travel, culture, society, local Indianapolis happenings, music, and maybe more. It's free form at its finest (or worst). I hope someone reads it. Either way, this blog is the first step of many steps towards becoming an adult (turning 30).
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