Fruits of Our Labour

In the last month Jason and I both started new jobs. Haven't really got the hang of the new schedule yet, which means there haven't been any posts to this blog in a while. I still photograph all the food. It's the writing that is lacking. My new position is on a fruit research farm and one of my job perks is free fruit. Last Friday, I came home with a quart and a half of strawberries. Naturally, this produced a strawberry pie with fresh whipped cream on top.

Fried Green Tomatoes and Lulu's

About a year ago, Jason and I went down to the Gulf for Mardi Gras. One of the places we ate at was LuLu's in Gulfport, Alabama. Now admittedly, I am a parakeet who grew up to be a parrothead and LuLu is the sister of Jimmy Buffett so this may make me a little biased. We also have one of her cook books, "Crazy Sista Cooking", so I was excited to finally eat at her restaurant.

 

 

Jason and I had the fried green tomatoes for an appetizer, bowls of gumbo and split a piece of key lime pie for dessert. The dinning area was open air, prompt service and all the food was fresh and tasty. I've had great gumbo and key lime pie before. What really got my attention was the fried green tomatoes. Neither of us had ever had them - I'd only seen them in the movie by the same name. Sitting here, I'm not sure how to describe the flavor. It's like a sweetness with a jump and a skip in it. LuLu's makes a "WOW" sauce to dip the tomatoes in which sets off the flavor perfectly.

 

 

 

Since our visit to LuLu's, I've made fried green tomatoes three time. The last time being the best in my opinion. I was able to look at the recipe in her cookbook which was not surprisingly more detailed than what I had previously found online while we were in Washington. We had our fried green tomatoes with empanadas. Probably not a traditional pairing but they tasted good together.

 

 

Smoked Salmon and Leek Tart

Tonight Jason prepared this Irish dish. It's a smoked salmon and leek tart. I've been sitting here trying to think of what to say about it, but I'm so full I think it's slowing my brain function. The crust is prebaked and then filled with an egg and leek mixture. That is baked further. Once everything cools down (1-2 hours later) it is topped with smoked salmon and chives (we substituted in green onions). Very flavorful. Makes me happy that we spotted the smoked salmon on sale during our last grocery trip so that it could inspire this meal.

Leek and Smoked Salmon Tart

 Crust

1 ¼ cups of all-purpose flour

1 Tbsp sugar

½ tsp salt

8 Tbsp unsalted butter cut into ½ in cubes

3 Tbsp ice water

 

Filling

1 Tbsp unsalted butter

1 lbs leeks white and light green parts only, halved lengthwise and sliced thin and cleaned

2 large eggs

½ cup half &half

Salt

Ground black pepper

1 Tbsp fresh dill minced

6 oz thinly sliced smoked salmon cut into ¼ pieces

1 Tbsp green onion

1 Tbsp olive oil

 

For the crust, grease a 9 inch two piece tart pan and set aside.  Whisk flour, sugar and salt together in a mixing bowl or food processor.  Scatter the cubes of butter into the flour mixture and cut it until it resembles coarse sand.  Add 2 Tbsp of ice water and mix until dough clumps into larger chumps and no powder remains.  Only add the remaining Tbsp of water if the mixture is not forming clumps. 

Take the clumps and line the Tart pan working from the center and pressing the clumps out to the outside filling all seems and grooves.  Push the excess dough cutting it off the edge of the pan and use it to fill in holes and ad to thin spots.  Place in the freezer on a tray or plate for 30 min. 

Heat oven to 375 with the rack adjusted to the middle position.  Place the frozen tart shell on a baking sheet and press a sheet of heavy aluminum foil into the tart and over the edges of the pan.  Fill the foil with baking weights (marbles, I use dried beans) and bake until top edge begins to brown, about 30 min.  Remove the shell from oven and gently remove the weights and foil.  Return to the oven and continue to bake until the shell looks dry, about 10 min.  Remove and let cool for 5 min.

While crust is baking, melt butter in skillet over medium heat.  Add leeks and ½ tsp salt.  Cook until softened, 10 min.  Take off heat and let cool for 5 min.  Whisk eggs, half & half, dill and ¼ tsp black pepper.  Once cooled stir in leeks then spread mixture into tart shell and bake until filling has set and the center is firm to touch, 20-25 min.  Let cool to room temperature.

Toss salmon, green onions and olive oil.  Salt and pepper to taste.  Sprinkle evenly over cooled tart.  Slice to wedges and serve.

King Cake!

 

 

Ingredients:

PASTRY: 1 cup milk 1/4 cup butter 2 (.25 ounce) packages active dry yeast 2/3 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 2 eggs 1 1/2 teaspoons salt 1/2 teaspoon freshly grated nutmeg 5 1/2 cups all-purpose flour   Personal Notes: I use a braiding method instead of rolling up the king cake like a jelly roll. I also sprinkle extra cinnamon in the filling. The recipe as listed will make two king cakes. Splitting the recipe in half works fine and is what I've always done. Having two king cakes at once would be a lot of temptation for me.

FILLING: 1 cup packed brown sugar 1 tablespoon ground cinnamon 2/3 cup chopped pecans 1/2 cup all-purpose flour 1/2 cup raisins 1/2 cup melted butter   FROSTING: 1 cup confectioners' sugar 1 tablespoon water

 

 



Directions:

 

	1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
	2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
	3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
	4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
	5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
	6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes. 7. Bake in preheated oven for 20 minutes (cake may need to cook as long as 30 minutes). Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

NOT as seen on TV

This review is from a visit to the Gumbo Shack in Fairhope, AL on March 3, 2014.

 

                The Gumbo Shack is a local hangout in Fairhope, Alabama that was featured on the Food Network’s show, Diners, Drive-ins, and Dives.  This show, hosted by restaurateur Guy Fieri, features restaurants from around the country that Guy visits and checks out their specialties.  I liked the show and Sara and I have visited a number of restaurants that have been featured on it.  We stopped in at the Santa Cruz Diner in Santa Cruz, Gott’s Roadside in St. Helena, Southern Kitchen Restaurant in Tacoma, and The Cattleman’s Steakhouse in Oklahoma City.  Now, all these before mentioned restaurants I enjoyed, but somewhere on this tour of Diners, Drive-ins, and Dives this one missed the mark.

                Now, I would recommend the Cattleman’s and Gott’s.  I would tell you that the Southern Kitchen is good, but I go elsewhere in Tacoma.  The Santa Cruz Café was good also, but if I’m in Santa Cruz again I’m going to explore a little more.  However, when it comes to The Gumbo Shack, I don’t list them with these other restaurants.  As a matter of fact, I would never visit this place again.  How this restaurant ended up being featured on a nationally broadcast cable network show is beyond me.  Was there no research done on this place?  I know there had to have been some kind of research, because it was hidden in someone’s backyard.  In truth it was behind a running supply store, I should have got the hint.  It was like trying to find Diagon Alley, but there was no magic wand that was going to fix this meal.

                The place was just a local hangout, a small bar.  I had no preconceptions about the place and it looked as though it could be a nice local favorite.  Our initial service was friendly and the bartender was quite nice.  There wasn’t anyone there due to the fact that the Mardi Gras parade was passing by just outside.  Now the recommended dishes from Diners, Drive-ins, and Dives were the Gumbo and the Jambalaya.  Sara ordered the Jambalaya and I had the Gumbo.  Really, the experience started off good, but then the wait got a little long.  It was about an hour which isn’t bad until we started eating.  My Gumbo was not hot and it was far more tomato based than I would have liked.  I tried to keep an open mind, but nothing about it really made it good.  It resembled more of a marinara sauce with a little shrimp and sausage in it with rice.  What Sara received however was what really told of the quality of the service that was being provided there at the Gumbo Shack.  Her food was flat cold.  It was lukewarm on the surface, but refrigerator cold in the middle.  A microwaved dinner.  If we wanted microwaved food, we could have stopped at a corner store or a gas station.  This is poor form and this place should never have made the national stage.

 

Jason's Gumbo






 Sara's Jambalaya

 

            Concerning this situation with this restaurant, it was more disappointing because of the backing of Diners, Drive-ins, and Dives.  I personally want to believe that there are little places out there that are really good.  Treasured locations that are getting some national notoriety for doing something great.  Instead, what occurred is I not only had a bad dining experience, but I now question the expertise of Guy Fieri and the quality of all the locations featured on his show.   Due to this experience, this was the last time I referenced Diners, Drive-ins, and Dives for any eating locations.  After all, I don’t need the Food Network’s assistance on finding Hot Pockets.

 

Jason

                 

Lodge Logic

Lodge Logic Dutch Oven

                This is the Dutch oven that I use.  It is a 7 quart cast iron Dutch oven.  I use it all the time in the kitchen and also in outdoor cooking.  It is extremely durable and there isn’t any other pot or pan that I use more that is in my possession.  They are extremely affordable and can be found at major retailers for around 50 USD.

Jason

Valentine's Day

Jason and I had a lovely day yesterday. Starting in the morning, I made sour cream doughnuts. I've been thinking of making these for a couple of weeks and Valentine's Day seemed like a perfect time to take the plunge. I left off the glaze with the idea of saving a few sugar calories. Although obviously, if I was too concerned about that I wouldn't have been making doughnuts. The recipe worked great, and I was very pleased with how they tasted.

 

Lunch Was a heart shaped pizza from Papa Murphy's. It may make me a sap, but I've wanted to get one of these since I saw the ad the first time a few years back. The pizza was decently heart shaped although not quite as much as the ad. Overall, I think the pumpkin one they make for Halloween is cuter.

 

 

We also had a Fentimans Mandarin and Seville Orange Jigger. I would hesitate to call it a soda. I think of soda as being more bubbly. What it was is a flavorful orange beverage with a little ginger added in for kick. The only other Fentimans product I've had is the Victorian Lemonade. It was the best lemonade beverage I've ever had from a store.

 

 

In the evening we had dinner, dancing and a movie. I made dinner - a Pork Wellington. Jason made dessert - pots de crème au chocolat. Italian opera music played softly in the background while we dined. There was some Elvis too. It truly was a wonderful Valentine's Day.

 

 

 

 

 

 

 

The Ghost of Valentine’s Day Past

 

                Once upon a time…  Actually it was last Valentine’s Day in 2014, I was looking to take Sara out to Eureka Springs Arkansas for a day visit and evening of dining at the Crescent Hotel and the 1886 Steakhouse.  The Crescent is a notable Victorian style hotel that was built in 1886.  It has a storied history and is proclaimed the most haunted hotel in America.  I have to say the hotel is cool for its history, location and scenery.  It is a little run down, but I am not writing about hotels amenities and services other than the food service.  I cannot speak for the hauntings at the Crescent, but I can say that the true horror was the special Valentine’s Day dinner service.

                So it’s Valentine’s Day and you want to take your significant other out for a nice evening.  Maybe we could go out on the town, dancing, or a show.  You could go out for an evening stroll, the ballet, or music performance.  There is of course fine dining which was the idea I had in mind after a nice day touring of Eureka Springs.  However, the Crescent Hotel’s idea of a romantic evening was far off from anything on my list of Valentine’s evenings that I had in mind.  And the great idea was… drum roll please… a buffet.  Who would think of this as a good idea?  I was really looking forward to gazing into the eyes of my lover… through the sneeze guard.  Then there is the conversation of how sexy she is… holding those salad tongs.  Then there is the protocol of how many times you get up to get more, after all, is this an anything goes Viking smorgasbord?  Well in this situation I had the easy answer, none.

                There was no going back.  The food was flat bad.  The Chicken Eureka was lukewarm.  The prime rib was over cooked.  The shrimp were old and mushy.  The scallops were cold and not fresh.  The pork loin was dry.  The salad looked like it came out of a bag.  None of the desserts were noteworthy.  Then they had the audacity to charge $150 per couple for the evening.  It was horrible.  I could have had better at an Old Country Buffet or Golden Corral.  Quite a few other couples left, and I felt the idiot for not following suit.  There is nothing that could redeem that evening or any idea I had of respect for the Crescent Hotel.

                My recommendation is don’t go there.  They are a side show attraction telling ghost stories.  There are other things that could be done in town.  As for my evening, it wasn’t all a loss for I still went home with the love of my life.  Now, we get to have fun together reflecting and writing reviews about the places we have been.  Plus, a year after the fact, I had fun writing this and just ripping this place for the service they provided.  May it haunt them a little in the future.

Jason

 

I thought I should include my TripAdvisor.com review along with Jason's. I attempted to call the 1886 Steakhouse today. I just wanted to find out if they were having a buffet again this year or if history was going to repeat. I called three times and was unable to get anyone to answer the phone. I did get to instant chat online with a nice girl at the hotel, but she didn't know what the restaurant was serving. She wrote:

"Katie Says:

    Okay my information says they'll be having their grand reopening from 5-10 pm. There will also be live music from Swing and a Miss. "

 

So, my curiosity will have to go unsatisfied for now.  What follows is my review posted on TripAdvisior.com on February 17, 2014 for the 1886 Steakhouse. Sara

 

“How is a buffet romantic?”

 

Reviewed February 17, 2014

My fiance and I drove 2.5 hours to Eureka Springs specifically for a romantic valentine's day dinner at the Crescent Hotel and to check it out as a possible wedding/reception location. When we arrived we were promptly seated and two glasses of champagne appeared in moments (although I don't drink). No one arrived with menus. After a few minutes someone told us we could start on the buffet whenever we wanted. Somewhat bewildered, we stayed and ate. Of the food I consumed - the lettuce was dry/wilted, oyster shooter - couldn't taste the oyster over the sauce, prime rib was over cooked and I was given a tiny portion, zucchini mix was okay. Worst part was actually the shrimp. We aren't that far from the Gulf, and the shrimp tasted old. Thin white chocolate tinted pink fondue and red velvet cake that was flavorless. The chocolate cheesecake was alright but not good.

At the end of the meal, I was shocked that they were charging $140.86 after tax. The food wasn't bad, but it certainly wasn't worth that much. From a female perspective, I wasn't wearing the kind of shoes to make walking across a dining room 4 times enjoyable. Having to serve ourselves also broke any romantic mood. I feel like we were taken advantage of. If we had been informed it was a buffet when making reservations, we never would have gone there. Perhaps I was wrong to think there would be a menu at a restaurant? I saw several groups near us who were also surprised by the buffet. Some walked out. To conclude, I won't eat here again and definitely wouldn't have my wedding or reception here. I also have changed my mind about recommending the hotel as a place for our guests to stay at. If they take this level of care with what should be a special evening, what is it like the rest of the time?

 

Jason and Me before dinner on Valentine's Day 2014

 

 

In the 1886 Steakhouse Valentine's Day 2014

 

 



 

 

 

If anyone wonders - we're cooking dinner at home this year.

 

 

French Onion Soup

Tonight we had hearty servings of French onion soup in our new big soup mugs. Jason cooked down the onions for about two and a half hours. Once the broth was added there were only a few additional moments of cooking. Then the soup was distributed into mugs and topped with French bread and Swiss and Gruyere cheese. I had baked the bread earlier in the day. Place under the broiler and watch for the cheese to bubble and brown slightly.

The great thing about this soup was that the bread absorbed the broth providing a concentration of flavor and additional texture that could be combined with the onion soup. As I consumed the soup, a feeling of warmth and happiness spread throughout me. Perfect for a chilly day.

 

French Onion Soup

3 Tbsp unsalted butter

3lbs Onions halved and thinly sliced

1 tsp salt

4 ¾ cups Water

4 cups chicken broth

7 sprigs of fresh thyme or 1 tsp dry

1 Bay leaf

¼ cup Dry Sherry

1 Baguette sliced 1 inch

8 ounces Gruyere or Swiss cheese grated

                In a large Dutch oven melt butter at medium heat.  Once melted add onions and salt then cover and let cook for 10 minutes until onion start to soften.  Remove cover and let cook for 20 minutes or until the onions are translucent.  Reduce heat to medium low and cook 60 minutes stirring occasionally with a wooden spoon and scrapping up the caramelized and browned bits from the bottom of the pan.  Onions should be caramelizing well now add ¼ cup of water every 10 minutes for the next 30 minutes.  Continue to scrap up the caramelized bits from the pan and make sure nothing scorches.  At the end of 30 minutes add the last 4 cups of water, the chicken broth, thyme and bay leaf and then bring to a simmer for 10 minutes.  Take the soup off the heat and add ¼ dry sherry and salt and pepper to taste.

                Meanwhile, for the Baguette slices, put the oven rack to the middle position and set the oven to 325.  Bake baguette slices until dry and crisp, about 8-10 minutes.

                With oven safe bowls adjust the oven rack with at least 5-6 inches of space from the bowls to the broiler element.  Then fill bowls with the soup mixture with space enough for the baguette slices to be floated on top.  Sprinkle with grated cheese and place under broiler until cheese is melted and brown.  Should make six 7 to 8 ounce servings.

Shortbread Hearts and Blackened Catfish

Getting in the mood for Valentine's Day, I made shortbread heart cookies this morning. Shortbread is basically flour and butter with a little sugar and salt thrown in. Since there is such a high percentage of butter I thought it would be a good idea to keep the cookies on the smaller side. I left some cookies plain. Others I drizzled or dipped in chocolate.

I've been channeling my inner Louisianan in the spirit of Mardi Gras these last few days. Which means that tonight I prepared blackened catfish with rice and steamed broccoli on the side. This is a recipe that my brother made when I was growing up. At the time I thought it was incredibly spicy and needed several glasses of water to eat it.

Day of Delights

This morning I ran seven miles. That is the furthest I have ever run, so I felt quite the sense of accomplishment afterwards. I also felt kind of zapped for a while. In the afternoon there was a hot chocolate pick-me-up but, the real treat of the day came later.

 

For dinner, Jason prepared Circassian Chicken. According to "The Best International Recipe" book it is a dish served on special occasions in Turkey and often with pita bread. I wished for bread but I hadn't made any, so... did I mention I was tired? We did have nice large pieces of steamed broccoli which I dredged through the walnut sauce on the chicken. 

 

 

Dessert was rum cake! The cake has rum in the batter and then a rum glaze was applied to the outside after baking. It was moist, flavorful but not too strong.

 

Before applying the glaze.

Jason applying glaze.

 

We may or may not have eaten half the cake before the end of the night. It was good and I was happy.

 

 

Arepas con Pollo y Avocado

Sometimes it happens that you just have all the ingredients on hand and presto meal magic! I love it when there is no shopping required. Such was the case with arepas con pollo y avocado. The Venezuelan dish was fast and flavorful. A small cornbread cake sliced in half and filled with a mixture of green onions, cilantro, avocado, chicken, lemon juice and chili powder. It was supposed to be lime juice, but the lemon was what we had on hand. This makes me want to try more food from South America in the future.

Banana Taco!

It may sound gross. You may think it's crazy. But, the banana taco actually works. I'm not just saying this as a lover of bananas either. Though I have been know to eat five or more of the individually wrapped potassium pops in a day. First, a plantain is sliced and fried. Onions are sautéed. Eggs added and scrambled. Throw in a little Tillamook cheddar cheese. Everything goes in a tortilla with hot salsa if you desire. Fold together and enjoy!

McDonald's Review

Here is a review that I wanted to take some time to think about.  Because, when the subject in question is the fast food chain known as Mcdonald's, well, everyone has an opinion.  After all, a whole lot of people worldwide have eaten there.  It is the largest fast food hamburger chain in the world.  I have eaten there multiple times throughout my life.  Much of why I have eaten there, in recent years, has been that the food is cheap, fast, consistent and convenient.  Although the food lacks luster, nearly 70 million people worldwide eat there each day.  I intend to look at why so many people frequent this fast food chain.

                Now, the original McDonald's was established in San Bernardino, California on U.S. Highway Route 66 in 1940.  This was the main route between Chicago and Los Angeles before the interstate highways were established.  The idea for a quick roadside hamburger restaurant was not the original plan, because McDonald’s started out as a barbecue restaurant.  Success came when the products were made for travelers of the great American road.  The era of the automobile is really what got McDonald's going and their philosophy really hasn't changed.  McDonald's is cheap easy food for people on the go. 

                Really, when I think of McDonald's, it is mostly a stop along the highway or it’s lunch time and I wasn't really thinking about it, but there are the golden arches ahead, so I'll grab something quick.  After all, McDonald's isn't any good, or is it?  Their staples haven't changed in years, so they have carved out their own niche.  The cheeseburgers, Big Macs, and fries have all been the same for as long as I can remember and that is some 37 plus years since my first cheeseburger and fries at this establishment.  I loved them as a kid and I'm sure that many others did also.  So, when I bite into a McDonald’s cheeseburger it is part nostalgia of a place where food was fun with bright colours and fun characters.  Yet, even in my earliest memories, the food was nothing special.  The makeup for each product was, and is, still simple. The cheeseburger is a plain bun with a meat patty, cheese and some onion, ketchup and pickle.  The Big Mac even has a jingle about its contents.  The thing is, there are plenty of other fast food places out there.  So, I have to ask myself, why do I continue to frequent this establishment when there are so many others.  Well, let’s look at what else out there.

                The fact is established that McDonald's found its niche for people on the go and these are the occasions when I stop there as do many others.  There is however a long list of other options.  There are Subway, Kentucky Fried Chicken, Taco Bell, Burger King, and Wendy's.  As well as other smaller burger chain such as In-n-Out Burger, Carl’s Jr./Hardees, Five Guys Burgers and Fries, White Castle, Jack in the Box, Whataburger, Blake's Lotaburger, Shake Shack, and my local northwest favorite, Dick's Drive-in.  Of course, I have left out quite a few others, but I feel I have a fairly good grab sample here.  Now Subway, KFC, and Taco Bell are obviously not burger joints.  So although they compete for the fast food market, they appeal to different tastes.  Additionally, Subway is not quite as fast and a little more expensive.  KFC is messier and more expensive.  Taco Bell is cheaper, but manages to feel even that much lower in quality that all the rest.  Then you have Burger King which is a direct competitor along with Wendy's.  In my experience, the reason that I would choose McD's over BK is consistency.  From restaurant to restaurant I don't know what quality of product I will get from a Burger King, but at McDonald's it is always the same.  With Wendy's, there is the same problem as well as higher prices and fewer locations.  This is where the smaller chains miss out.  I would love to try White Castle or Shake Shack, but they are on the east coast and Whataburger is throughout the South and into Arizona.  I love Five Guys, but I haven't seen many and they simply cost more than McD's.  Given the choice, I'd eat In-n-Out over McD's anytime, but they are only found in the southwest and mostly in California.  Blake's is only in New Mexico and if you want to eat at Dick's Drive-In you’re only going to find them in Seattle.  The truth of it is that McDonald's, of all these restaurants, with the exception of In-n-Out and Taco Bell, is the only place you can go and be in and out in less time that it took to find the change on the floor boards of your car to pay for your meal.  Let’s face it if you’re choosing Taco Bell you didn't really save time because you’re camping out in the restroom later.  The fact is that McDonald's is usually convenient to find with fast service at a cheap price for when you need to keep moving.

                Now, for those who have not been to the United States there are a few things to be said.  One, McDonald's is an authentic experience of United States cuisine, but it should not be assumed that this is what 'Americans' eat all the time.  Two, McDonald's hamburgers are not a good example of what a good hamburger should be.  There are many burger joints throughout the country.  Some are much better and some are much worse.  Three, just enjoy McDonald's for what it is, a work of true Americana born on U.S. Highway 66.  Hate it or love it, it is a product born out of the age of the automobile.

                Well, speaking for myself, McDonald's will most likely be an establishment that I frequent in the future.  I'm not saying that they are the best burgers in the world or that they even rank in that category.  McDonald's meets a need for our time restrained modern lifestyle, which it also promotes and perpetuates.  McDonald's is not alone for all fast food establishments are filling that same need.  Regardless of the business, if you have a problem with the food, blame the culture, and make a difference starting with you.  If you like your McDonald's, then live it up, for you were born to the right age.  As for me, I have to praise McDonald's business model, the service they provide, and the quality products they make. While, at the same time, saying that I aspire to a lifestyle, a culture and a time when we will no longer need their current products and services.

Jason