Early Wednesday morning, I woke up at 1:30 with not quite a panic attack, but something. The stress levels are high in my life; I'm not sure that I've ever been this stressed...wrapping up a job with a company that I'd been at for almost eight years, saying goodbye to friends and an industry, and getting ready to move.
Even though the big M has hired packers and movers, there are a thousand details to take care of. Getting "no parking permits" was an exercise in frustration with the SFPD, eventually costing me $116. Renting a post office box required a notary.
I completely underestimated the emotional, mental and physical toll that all of this would take. I'll survive.
So far, no tears. Probably at brunch the Pork Store Sunday morning, over my chicken fried steak and mimosa.
Had a very fun farewell party at Elixir last week. Jen and I were impressive (if you want to know why, you'll have to ask to see pics). Thanks to Carrie for organizing.
Tony and I hit Canteen for brunch...he had an excellent fish hash and I had eggs benedict. Yummy. After he embarassed me in Victoria's Secret (my gay husband is NEVER going there with me again!), we went to Citizen Cake for dessert and mimosas. Peppermint with chocolate nibs ice cream was sandwiched between two chocolate espresso cookies. Mmmmm...
Friday, March 24, 2006
Thursday, March 16, 2006
Fiesta del Mar
Alan pointed out that he was disappointed that I didn't write about our dinner with Gabe at Fiesta del Mar last week. So here you go Alan Promise[heart]. Now quit your whining ;)
Actually, not to diminish the value of Fiesta - the Mexican food is tremendous and I can honestly say that I've never had a disappointing meal. Several years ago, I made my brother wait 20 minutes for a table, even though he wanted to go elsewhere. I got him a beer, and then I watched him devour every bite. Last week, Gabe accused me of keeping Fiesta a secret. Right.
The only problem is that Fiesta is in Mountain View, far away from where I live and work, and thus, now a real treat. The good news is that I've been there twice in slightly more than a week, and knowing that I am really leaving San Francisco, I inhaled the food at both meals, wondering if I could lick my plate? An IDC farewell lunch is scheduled for next Wednesday. Sweet.
Ahhh, Mexican. I will miss it. Most likely, more to come on this subject. Maybe I'll find some good Mexican in Seattle???
Actually, not to diminish the value of Fiesta - the Mexican food is tremendous and I can honestly say that I've never had a disappointing meal. Several years ago, I made my brother wait 20 minutes for a table, even though he wanted to go elsewhere. I got him a beer, and then I watched him devour every bite. Last week, Gabe accused me of keeping Fiesta a secret. Right.
The only problem is that Fiesta is in Mountain View, far away from where I live and work, and thus, now a real treat. The good news is that I've been there twice in slightly more than a week, and knowing that I am really leaving San Francisco, I inhaled the food at both meals, wondering if I could lick my plate? An IDC farewell lunch is scheduled for next Wednesday. Sweet.
Ahhh, Mexican. I will miss it. Most likely, more to come on this subject. Maybe I'll find some good Mexican in Seattle???
Wednesday, March 15, 2006
St. Paddy's Day part 1
A first for me: This morning, I bought a 7 pound piece of corned beef brisket at Whole Foods, wrestled it out of its bag, trimmed off some excess fat, lovingly rubbed it with a salt and herb brine, wrestled it back into the bag, stuck it in the fridge and weighted the baby down with several bottles of beer.
St. Paddy's Day is soon, and the occasion for my last "Sunday night" dinner (albeit on a Friday night) as a San Franciscan.
St. Paddy's Day is soon, and the occasion for my last "Sunday night" dinner (albeit on a Friday night) as a San Franciscan.
Sunday, March 12, 2006
South Africa - Olympia Cafe
Jen forwarded me pics from South Africa (important as my camera stopped working the moment I landed in the country). I thought that I'd post the pic a few months after the fact. After being ill for several days, this was the first day that I actually felt healthy, and it came through (especially in comparison to previous days). I also look incredibly relaxed, we were heading to the beach after lunch. And, note the plate of mussels - this was one of the best meals I had in Cape Town.
Saturday, March 11, 2006
The End of One Chapter; the Next to Begin
Last Wednesday started as a repeat of almost every other day in the past few years. I woke up. Went to the gym. Yogurt and granola for breakfast. Arrival in the office around 10. And then I wrote the ending to a long chapter of my career.
I resigned with mixed emotions - spending nearly eight years of my life with the same company and for the past six years, working with virtually the same team meant that the decision to leave was not easy or lacking emotion. But, at a certain point, change is needed, required, necessary.
Professionally, I had not been happy for a long time. The work was no longer challenging, I was burnt out and increasingly found it difficult to finish reports and talk to clients and press and prospects, activities that previously, I was enthusiastic and excited about. The day-to-day mechanics of the job no longer excited me. My career seemed to be stalled - if I had wanted to remain in market research, the opportunities were there, but I wanted to do new things. I was able to cover up these feelings to myself for a long time, looking towards the great team I worked with and the immense flexibility, as well having a job centered in an industry that just breathed "fun". Several months ago, I was rattled, forced to confront how I really felt and to acknowledge what I had been thinking for a long time, where I had been, where I was and where I wanted to be. And when I imagined my career going forward, I knew that it wasn't with IDC.
A new opportunity presented itself, not only propelling me into a new segment of the tech industry and very different job and career path, but a move to a new city and a new life. It's all very exciting and scary and nerve wracking and amazing and has so many different layers of complex emotions. I am leaving my comfort zone, both personally and professionally, but am ecstatic and excited about what I'm moving into.
I have worked at IDC for nearly 8 years, an almost unheard of length of time to remain with the same company, considering the dynamics of the tech industry and a time span covering Silicon Valley's unrealistic spiral of dot-com excesses and quick and horrific flame-out. I am the first to admit that I've had my differences with IDC over the past several years - some decisions will always leave resentment, anger and frustration. But, the corporate world is never fair and regardless of where I go, nothing will ever be perfect. Most importantly for me, despite my issues with the company, I am leaving without bitterness or spite, but with nostalgia and what are warm and colorful memories of the people, the work, the trips and the pride in all that I accomplished. As well, the friendships, some of which have come and gone, others that will hopefully remain, have been rich and rewarding, and without IDC, would never have become part of me.
Life brings changes and opportunities. Sometimes, we have to take a chance and see what is ahead.
Good bye, IDC. Good bye, San Francisco. Hello, Microsoft. Hello, Seattle.
I resigned with mixed emotions - spending nearly eight years of my life with the same company and for the past six years, working with virtually the same team meant that the decision to leave was not easy or lacking emotion. But, at a certain point, change is needed, required, necessary.
Professionally, I had not been happy for a long time. The work was no longer challenging, I was burnt out and increasingly found it difficult to finish reports and talk to clients and press and prospects, activities that previously, I was enthusiastic and excited about. The day-to-day mechanics of the job no longer excited me. My career seemed to be stalled - if I had wanted to remain in market research, the opportunities were there, but I wanted to do new things. I was able to cover up these feelings to myself for a long time, looking towards the great team I worked with and the immense flexibility, as well having a job centered in an industry that just breathed "fun". Several months ago, I was rattled, forced to confront how I really felt and to acknowledge what I had been thinking for a long time, where I had been, where I was and where I wanted to be. And when I imagined my career going forward, I knew that it wasn't with IDC.
A new opportunity presented itself, not only propelling me into a new segment of the tech industry and very different job and career path, but a move to a new city and a new life. It's all very exciting and scary and nerve wracking and amazing and has so many different layers of complex emotions. I am leaving my comfort zone, both personally and professionally, but am ecstatic and excited about what I'm moving into.
I have worked at IDC for nearly 8 years, an almost unheard of length of time to remain with the same company, considering the dynamics of the tech industry and a time span covering Silicon Valley's unrealistic spiral of dot-com excesses and quick and horrific flame-out. I am the first to admit that I've had my differences with IDC over the past several years - some decisions will always leave resentment, anger and frustration. But, the corporate world is never fair and regardless of where I go, nothing will ever be perfect. Most importantly for me, despite my issues with the company, I am leaving without bitterness or spite, but with nostalgia and what are warm and colorful memories of the people, the work, the trips and the pride in all that I accomplished. As well, the friendships, some of which have come and gone, others that will hopefully remain, have been rich and rewarding, and without IDC, would never have become part of me.
Life brings changes and opportunities. Sometimes, we have to take a chance and see what is ahead.
Good bye, IDC. Good bye, San Francisco. Hello, Microsoft. Hello, Seattle.
East Coast Jaunt
I spent the last few days of February and first weekend of March on a business and pleasure trip to New York to Boston to New York. A few food and wine highlights of note:
United, the Airline
UA's P.S. service provides meals, gratis. This is confusing, maybe because I can be easily confused; I've been trained to purchase meals at the airport or bring my own. The flight attendant noted that confusion is common. I chose to eat my nondescript $10 airport sandwich in lieu of an even more non-descript UA meal.
Sauncie, Boston
One of my favorite Boston restaurants disappointed, especially after delicious memories of a Sauncie meal with Amy last April. While the white winter salad was served with an incredibly fabulous slice of blue cheese and herb terrine, I tasted too much oil in the dressing. The nori wrapped salmon plate seemed more Southwestern than Japanese; I was also distracted by a dish in which the plate and half the food was blazing hot and the remaining half simply warm. After telling my French waiter that the entree was "ok", I explained that the nori wrapped salmon served with Cajun spices and pureed black beans lacking flavor. I didn't bother mentioning that the tempura dough was too heavy for the shrimp. He gently informed me that the salmon was coated with Japanese spices and the pureed black beans were actually pureed azuke beans. And to tie it all together and further reinforce the Japanese theme, he said, the reduction was miso/soy and seared shitake mushrooms were added to the plate. True, I may not have recognizedwhat I was eating, but I think I have a basic understanding of food and the flavors simply did not work together. Plus, my salmon was overcooked.
Grille 23, Boston
After Directions, I dined with a large group of colleagues at Grille 23, a well known Boston steak house. I found a Ridge Lytton Springs Zin on the wine list; Amy and I made an executive decision to get a few bottles for the table. Always one of my favorite wineries, it was fabulous, at first bursting in my mouth with a spicy complexity and then opening up nicely. The raw seafood platter was decent, although I've had better. I really enjoyed my hangar steak. When set in front of me, I realized that the waiter didn't ask my cooking preference, and I was upset when the first bite appeared too well done. Happily, the first bite was deceiving and the piece was nicely rare. Happily for me, the chef substituted a cheesey gnocchi for the broccoli, and someone ordered several sides for the table, including an excellent gruyere macaroni and cheese and gourmet tator tots (one of my junk food weaknesses). Ken gave me a piece of his kobe beef - wow!
Artisanal, NYC
I asked Gabe to make Saturday dinner reservations, and he delivered with Artisanal, a difficult to get into and hot on the NYC scene restaurant. Despite its trendy reputation, it was amazing. We began with two cheese fondues, swiss and gruyere with mushrooms. (Note, some details about this dinner may be fuzzy, due to the two drinks first at Tabla and copious amounts of the amazing wine chosen by Nilay). Bread, potatoes, cooked beef, and possibly a few other sides were used to scoop up the cheese (Ed, take a note for Christmas Eve. Some day, I will be back for the holidays). Later, Nilay ordered French Onion soup, Jason a salad, and chose a cheese plate for the table. I don't remember the cheeses, but liked almost all. Except for one, which we alternatively described as tasting like "a locker room" and "butt". Nilay was the only one that liked the yucky cheese, which we are not holding against him.
Just as an aside, Aditi, who lived with Nilay and I in the dorms at Berkeley, came up from Philly for drinks and dinner. We had not seen each other since 1996, and it was fabulous to spend some time with her. It's amazing how much we change, and how much we stay the same in a decade.
Chikalicious
While walking through the Lower East Side and SOHO, Gabe, Ruby and I stumbled across this very elegant dessert bar. We enjoyed three courses of dessert, starting with an amuse of vanilla sorbet and espresso sauce/gelee. I thoroughly enjoyed my warm chocolate tart, gushing with runny chocolate in the middle. Pink peppercorn sorbet and a artful spoonful of red wine sauce accented the tart. I also ordered the suggested port, the depth and richness complimenting the chocolate perfectly. Gabe ordered a fromage blanc island cheesecake, a perfectly moulded round of goodness accented with a creamy sauce and floated on a bowl of shaved ice. Rudy chose an almond panna cotta, sided with granny smith sorbet, some sort of gelee (whose flavor escapes me) and given a champagne bath upon serving. Mental note: use the champagne bath with fabulous desserts going forward. The final course: chocolate walnut cookies, fluffy marshmallows coated with toasted coconut and key lime creme fraiche tarts. Interestingly, when Gabe told Chika (not the owner but obviously influential) that the cheesecake was "amazing", she simply smiled smugly and said, "I know". Kind of odd for a chef - I always say, "Yes, it is delicious" or devolve into self-criticism "I think it is a bit on the tart side" or "I should have added more herbs", etc., etc.
Rudy wanted me to add the website: http://www.chikalicious.com/menu.htm
United, the Airline
UA's P.S. service provides meals, gratis. This is confusing, maybe because I can be easily confused; I've been trained to purchase meals at the airport or bring my own. The flight attendant noted that confusion is common. I chose to eat my nondescript $10 airport sandwich in lieu of an even more non-descript UA meal.
Sauncie, Boston
One of my favorite Boston restaurants disappointed, especially after delicious memories of a Sauncie meal with Amy last April. While the white winter salad was served with an incredibly fabulous slice of blue cheese and herb terrine, I tasted too much oil in the dressing. The nori wrapped salmon plate seemed more Southwestern than Japanese; I was also distracted by a dish in which the plate and half the food was blazing hot and the remaining half simply warm. After telling my French waiter that the entree was "ok", I explained that the nori wrapped salmon served with Cajun spices and pureed black beans lacking flavor. I didn't bother mentioning that the tempura dough was too heavy for the shrimp. He gently informed me that the salmon was coated with Japanese spices and the pureed black beans were actually pureed azuke beans. And to tie it all together and further reinforce the Japanese theme, he said, the reduction was miso/soy and seared shitake mushrooms were added to the plate. True, I may not have recognizedwhat I was eating, but I think I have a basic understanding of food and the flavors simply did not work together. Plus, my salmon was overcooked.
Grille 23, Boston
After Directions, I dined with a large group of colleagues at Grille 23, a well known Boston steak house. I found a Ridge Lytton Springs Zin on the wine list; Amy and I made an executive decision to get a few bottles for the table. Always one of my favorite wineries, it was fabulous, at first bursting in my mouth with a spicy complexity and then opening up nicely. The raw seafood platter was decent, although I've had better. I really enjoyed my hangar steak. When set in front of me, I realized that the waiter didn't ask my cooking preference, and I was upset when the first bite appeared too well done. Happily, the first bite was deceiving and the piece was nicely rare. Happily for me, the chef substituted a cheesey gnocchi for the broccoli, and someone ordered several sides for the table, including an excellent gruyere macaroni and cheese and gourmet tator tots (one of my junk food weaknesses). Ken gave me a piece of his kobe beef - wow!
Artisanal, NYC
I asked Gabe to make Saturday dinner reservations, and he delivered with Artisanal, a difficult to get into and hot on the NYC scene restaurant. Despite its trendy reputation, it was amazing. We began with two cheese fondues, swiss and gruyere with mushrooms. (Note, some details about this dinner may be fuzzy, due to the two drinks first at Tabla and copious amounts of the amazing wine chosen by Nilay). Bread, potatoes, cooked beef, and possibly a few other sides were used to scoop up the cheese (Ed, take a note for Christmas Eve. Some day, I will be back for the holidays). Later, Nilay ordered French Onion soup, Jason a salad, and chose a cheese plate for the table. I don't remember the cheeses, but liked almost all. Except for one, which we alternatively described as tasting like "a locker room" and "butt". Nilay was the only one that liked the yucky cheese, which we are not holding against him.
Just as an aside, Aditi, who lived with Nilay and I in the dorms at Berkeley, came up from Philly for drinks and dinner. We had not seen each other since 1996, and it was fabulous to spend some time with her. It's amazing how much we change, and how much we stay the same in a decade.
Chikalicious
While walking through the Lower East Side and SOHO, Gabe, Ruby and I stumbled across this very elegant dessert bar. We enjoyed three courses of dessert, starting with an amuse of vanilla sorbet and espresso sauce/gelee. I thoroughly enjoyed my warm chocolate tart, gushing with runny chocolate in the middle. Pink peppercorn sorbet and a artful spoonful of red wine sauce accented the tart. I also ordered the suggested port, the depth and richness complimenting the chocolate perfectly. Gabe ordered a fromage blanc island cheesecake, a perfectly moulded round of goodness accented with a creamy sauce and floated on a bowl of shaved ice. Rudy chose an almond panna cotta, sided with granny smith sorbet, some sort of gelee (whose flavor escapes me) and given a champagne bath upon serving. Mental note: use the champagne bath with fabulous desserts going forward. The final course: chocolate walnut cookies, fluffy marshmallows coated with toasted coconut and key lime creme fraiche tarts. Interestingly, when Gabe told Chika (not the owner but obviously influential) that the cheesecake was "amazing", she simply smiled smugly and said, "I know". Kind of odd for a chef - I always say, "Yes, it is delicious" or devolve into self-criticism "I think it is a bit on the tart side" or "I should have added more herbs", etc., etc.
Rudy wanted me to add the website: http://www.chikalicious.com/menu.htm
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