I am in a deep funk.
1. Employees only do what they are told. So instead of figuring out what I should be doing, I have to figure out what 4 people should be doing. Being that it is our slow season, that responsibility often leaves me stressed and frustrated.
2. I have in mind a new Internet retail initiative to get rid of some excess stock. (Lord knows we have excess stock.) I got the idea from one of our customers who inherited 2,000 kids' sailor hats and decided to put them up on Amazon. She sells 12 of the hats a day. That means in half a year her stock could be gone! But I am getting hung up on the logistics of it all. It's complicated.
3. I have not exercised regularly since I don't know when. This is adding to my unhappiness, because the toxins or whatever are not getting released. Also, I am getting fat.
Thursday, September 25, 2008
Monday, September 08, 2008
NY food, and friends on the LA freeways
On New York:
I have been surfing Chowhound for the past hour, trying to find a good but not overly expensive restaurant to try during a quick trip to New York next week. But sadly, on Chowhound the prevailing opinion seems to be that $60 a person is a bargain.
If you are seeking to spend less, Chowhound may not be friendly territory. Just ask the poor guy who was looking for suggestions on an anniversary dinner for two for around $100. He got a list of top-notch carryout options and was directed to a previous post about "cheap eats" around the city. But in a nice way.
Despite this, and in the spirit of splurging a bit, I've narrowed it down to 3 places I'd like to try: The Spotted Pig, a British-Italian "gastropub" whose chef worked at Chez Panisse; Aquavit, a Swedish place that serves things like herring, salt-baked fennel and house-made flavored liquors; and Convivio, where I read you can get a good southern Italian prix fixe dinner for $59.
On L.A.:
Twice now, I have re-seen the same person on a freeway during my commute, days or weeks apart! It gives L.A. such a small-town America feel, just like running into people you know at the post office or market.
1) The first guy is a motorcyclist. He wears a helmet that is not so much a helmet as it is a costume mask shaped like a brown, wrinkled demon's head, with curved horns at the top. I have never seen his face, only the back of him as he zooms through traffic on the 10.
2) A dark green Nissan 240SX. It has stickers all over it, and a stuffed blue M&M character dangling from its rear bumper, really close to the ground. The M&M is wearing a Santa's hat. I spotted it for the first time on the 110 a week ago, and again this afternoon on my drive home on the 10.
I have been surfing Chowhound for the past hour, trying to find a good but not overly expensive restaurant to try during a quick trip to New York next week. But sadly, on Chowhound the prevailing opinion seems to be that $60 a person is a bargain.
If you are seeking to spend less, Chowhound may not be friendly territory. Just ask the poor guy who was looking for suggestions on an anniversary dinner for two for around $100. He got a list of top-notch carryout options and was directed to a previous post about "cheap eats" around the city. But in a nice way.
Despite this, and in the spirit of splurging a bit, I've narrowed it down to 3 places I'd like to try: The Spotted Pig, a British-Italian "gastropub" whose chef worked at Chez Panisse; Aquavit, a Swedish place that serves things like herring, salt-baked fennel and house-made flavored liquors; and Convivio, where I read you can get a good southern Italian prix fixe dinner for $59.
On L.A.:
Twice now, I have re-seen the same person on a freeway during my commute, days or weeks apart! It gives L.A. such a small-town America feel, just like running into people you know at the post office or market.
1) The first guy is a motorcyclist. He wears a helmet that is not so much a helmet as it is a costume mask shaped like a brown, wrinkled demon's head, with curved horns at the top. I have never seen his face, only the back of him as he zooms through traffic on the 10.
2) A dark green Nissan 240SX. It has stickers all over it, and a stuffed blue M&M character dangling from its rear bumper, really close to the ground. The M&M is wearing a Santa's hat. I spotted it for the first time on the 110 a week ago, and again this afternoon on my drive home on the 10.
Friday, August 22, 2008
Annoying Edison radio spot
There is a radio spot that comes on every day during my morning commute. It's been driving me crazy. I used to change the station as soon as I heard it, but it's still there, won't go away. So now I am on the offensive. I am going to break it down, put it out there, and see if anyone else finds it as annoying as I do.
Here is what it says:
Support for KPCC comes from Southern California Edison. Electricity is different from other things we use. It can’t be stored and it must be used wisely, but we can’t do without it completely. Electricity is a special form of energy that brings us light, comfort, and progress.
I find it extremely annoying for these reasons:
Here is what it says:
Support for KPCC comes from Southern California Edison. Electricity is different from other things we use. It can’t be stored and it must be used wisely, but we can’t do without it completely. Electricity is a special form of energy that brings us light, comfort, and progress.
I find it extremely annoying for these reasons:
- It's read by one of those annoyingly bright and wholesome girl-next-door voices.
- The grammar is annoying. Why is it "BUT we can't do without it completely" instead of "and"? There is nothing in that third clause that contradicts the first part of the sentence.
- "Light, comfort, and progress" is an annoying sequence of words.
- Come to think of it, it's as if someone just took a list of things they wanted to say about electricity, and just strung it all together in an atrociously written paragraph. ie. Things to Convey about Electricity in the KPCC radio spot: a) different, b) storage issues, c) responsibility, d) necessary, e) light, f) comfort, g) progress.
- Seriously, try listening to it - in your head - using the annoying voice I mentioned before. Every morning between 8:30 and 9. You'll be annoyed too.
Tuesday, August 19, 2008
Mom's amazing bento boxes
My mom is the best mom for a lot of reasons. The latest reason is the delicious and very inventive bento boxes she packs for my dad and me to eat for lunch at the office. The meals used to be just as tasty, but more predictable (A typical one would be soy sauce-simmered chicken, stir-fried green veggies, and a fried egg over rice).
Nowadays, she seems to have gotten into lunch-making with extra gusto:
Today's bento box:
Steamed rice
Salt-and-pepper pork chop
Calamari with Chinese chives
Stir-fried bell peppers from mom's garden
Soy sauce-simmered tofu and carrots
Nowadays, she seems to have gotten into lunch-making with extra gusto:
Today's bento box:
Steamed rice
Salt-and-pepper pork chop
Calamari with Chinese chives
Stir-fried bell peppers from mom's garden
Soy sauce-simmered tofu and carrots
Sunday, August 17, 2008
I don't blog enough
My reasons:
1) The stuff on my mind lately is not appropriate to blog about. Like personnel issues at our company. Especially on a blog with my name on it.
2) Blogging is a creative activity. And I don't do anything creative on a regular basis anymore. That includes reading. Not that reading is especially creative, unless you consider as creative the act of having new thoughts and feelings. The only things I do regularly now are go to work, make breakfasts and dinners, clean my apartment, and groom the cat.
Nevertheless, a short blog entry follows:
Yoga and beach volleyball yesterday have left me tired and sore today. But I feel good and happy to be alive.
Lulu is back at home after 2 weeks at the vet. She is recovering from leg surgery. My dad calls her the "iron dog" because she now has metal in her leg and pelvic joint. I'm going home this afternoon to see the dog and submit to the weekly family BBQ.
1) The stuff on my mind lately is not appropriate to blog about. Like personnel issues at our company. Especially on a blog with my name on it.
2) Blogging is a creative activity. And I don't do anything creative on a regular basis anymore. That includes reading. Not that reading is especially creative, unless you consider as creative the act of having new thoughts and feelings. The only things I do regularly now are go to work, make breakfasts and dinners, clean my apartment, and groom the cat.
Nevertheless, a short blog entry follows:
Yoga and beach volleyball yesterday have left me tired and sore today. But I feel good and happy to be alive.
Lulu is back at home after 2 weeks at the vet. She is recovering from leg surgery. My dad calls her the "iron dog" because she now has metal in her leg and pelvic joint. I'm going home this afternoon to see the dog and submit to the weekly family BBQ.
Friday, August 01, 2008
A difficult week ... for my mom
Tuesday
- 5.4 Chino Hills earthquake
Wednesday
- Mom's college friend is in town from Taiwan, but her visit is gloomy due to family problems
- Lulu, who is more Mom's dog than anyone's, escapes from the backyard. Takes off down the street in search of avocados fallen from our neighbors' trees, and is hit and dragged by a driver who leaves the scene.
Thursday
- Vet is unsure whether Lulu can be saved; extent of nerve damage in her legs unknown
Friday
- Mom gets a flat tire on freeway on-ramp
- Still no decision from the vet; but Lulu wags her tail during Mom's visit
Friday, July 18, 2008
ISO of a good employee, and sweet irony
As it turned out, the bad 20% overwhelmed the good 80%. So we are now in the market for a new assistant.
I turned to Craigslist, and while figuring out how to write a good listing, was entertained to read this in a job ad placed by another company:
"HS dilpoma required, BA/BS degree preferred. Must have extremly strong verbal and written communication skills - spelling, punctuation and grammer;"
I turned to Craigslist, and while figuring out how to write a good listing, was entertained to read this in a job ad placed by another company:
"HS dilpoma required, BA/BS degree preferred. Must have extremly strong verbal and written communication skills - spelling, punctuation and grammer;"
Thursday, July 03, 2008
The vagaries of international mail
China and the U.S. are among a handful of countries that have linked up their postal systems, so that a package from China can make it to the U.S. in a miraculous 3 days (less time than it takes the U.S. Postal Service to deliver something coast to coast here), and for not a lot of money.
The system works well most of the time, but sometimes not.
This week, not.
My current stressful situation: An important customer is freaking out about the color of a hat they have ordered, because they are worried it will not turn out to be the shade of teal they need it to be. We had the factory in China send out a sample on Friday, and it should have gotten here on Monday or Tuesday.
Unluckily, it got stuck at customs in Shanghai. By comparison, another package sent to us by the same factory on Monday is already in Los Angeles - and scheduled to be delivered today. The factory will send out another color sample today, but with my luck I bet it will not arrive until after the main shipment of 20,000 hats.
=*(
The system works well most of the time, but sometimes not.
This week, not.
My current stressful situation: An important customer is freaking out about the color of a hat they have ordered, because they are worried it will not turn out to be the shade of teal they need it to be. We had the factory in China send out a sample on Friday, and it should have gotten here on Monday or Tuesday.
Unluckily, it got stuck at customs in Shanghai. By comparison, another package sent to us by the same factory on Monday is already in Los Angeles - and scheduled to be delivered today. The factory will send out another color sample today, but with my luck I bet it will not arrive until after the main shipment of 20,000 hats.
=*(
Wednesday, July 02, 2008
A new emoticon
Born as a result of a typo while trying to type the more well-known =(
I give you ... "crying face"
=*(
I give you ... "crying face"
=*(
Wednesday, June 25, 2008
A good lunch & a promise
I am having a delicious lunch today: A salad with grilled salmon, half an everything-bagel, and a peach from a central California farm stand I visited last weekend.
The salad is romaine lettuce, a small vine tomato, some cucumber, and a sprinkling of radish sprouts, topped with a cold piece of grilled salmon. All great ingredients, but the key is the vinaigrette. My recipe follows:
Simple Vinaigrette
Take a small bowl and add to it a small amount of mustard. Add a few dashes of some type of vinegar you like (I usually use red wine, but cider or white are also fine. Balsamic is only good if you want a really strong tasting dressing). Stirring the mixture continually with a spoon (or a whisk if you want to be fancy and have more dishes to do), slowly pour in the olive oil. Stop pouring when it looks like you have the right amount of dressing for your salad. Salt and pepper to taste. Adjust with more vinegar or mustard as needed. Keep playing with the relative amounts until the dressing tastes good.
The only thing that can go wrong as you keep adding and tasting is you end up with too much vinaigrette. But vinaigrette stores very well in the fridge, though the oil may harden and need to be returned to room temperature before using again.
I promise to make a video soon showing how easy it is to make, with a couple of my favorite variations using ingredients like honey, herbs, shallots, or cream.
The salad is romaine lettuce, a small vine tomato, some cucumber, and a sprinkling of radish sprouts, topped with a cold piece of grilled salmon. All great ingredients, but the key is the vinaigrette. My recipe follows:
Simple Vinaigrette
- Olive oil
- Mustard
- Vinegar
- Salt
- Pepper
Take a small bowl and add to it a small amount of mustard. Add a few dashes of some type of vinegar you like (I usually use red wine, but cider or white are also fine. Balsamic is only good if you want a really strong tasting dressing). Stirring the mixture continually with a spoon (or a whisk if you want to be fancy and have more dishes to do), slowly pour in the olive oil. Stop pouring when it looks like you have the right amount of dressing for your salad. Salt and pepper to taste. Adjust with more vinegar or mustard as needed. Keep playing with the relative amounts until the dressing tastes good.
The only thing that can go wrong as you keep adding and tasting is you end up with too much vinaigrette. But vinaigrette stores very well in the fridge, though the oil may harden and need to be returned to room temperature before using again.
I promise to make a video soon showing how easy it is to make, with a couple of my favorite variations using ingredients like honey, herbs, shallots, or cream.
Tuesday, June 10, 2008
A new post
1. The sushi chefs at Hide do not do omakase, as it turned out the other day. So we consoled ourselves by trying out the sweet shrimp. They serve you the sushi first, glistening pink flesh that is crisp-tender when you bite down (in the manner of very fresh shellfish - not green beans!). Then the head, delicately fried, on a separate plate.
2. Dealing with employees may be the hardest part of running a business. Do you give up on a person because he or she is not measuring up 20% of the time? What about the really good 80%?
* Addendum, 08/17/08. Yes, you do give up on that person. And you learn from the experience and move on.
2. Dealing with employees may be the hardest part of running a business. Do you give up on a person because he or she is not measuring up 20% of the time? What about the really good 80%?
* Addendum, 08/17/08. Yes, you do give up on that person. And you learn from the experience and move on.
Monday, May 12, 2008
A passing
This is very difficult to write.
A good friend's death is hard to put into words, especially in a space as weightless as a blog. And because of the vanity that goes along with any writing, it can feel like you are doing something wrong by writing at all. This touching tribute to Chris Ewell by a mutual friend changed my mind. I hope you will have time to read it.
There was also an obituary that ran in The Sun, the newspaper where Chris and I worked together.
Observation: When a journalist dies, as opposed to anyone in any other profession that toils in near-obscurity, there is an unusually large amount of words put into print about it. That does not mean that the world of journalism is self-absorbed. The heartbreak is just as real.
A good friend's death is hard to put into words, especially in a space as weightless as a blog. And because of the vanity that goes along with any writing, it can feel like you are doing something wrong by writing at all. This touching tribute to Chris Ewell by a mutual friend changed my mind. I hope you will have time to read it.
There was also an obituary that ran in The Sun, the newspaper where Chris and I worked together.
Observation: When a journalist dies, as opposed to anyone in any other profession that toils in near-obscurity, there is an unusually large amount of words put into print about it. That does not mean that the world of journalism is self-absorbed. The heartbreak is just as real.
Christian Ewell, center, with close friends.
Monday, April 28, 2008
Cooking video: Ramen!
This is my first cooking video ever! Thanks to Eric for the great camera work, editing, and laugh track. Scroll below the video for ingredients and cooking tips.
For a quick, yummy, and complete meal, all you need is (love) and:
1 package of ramen
1 fresh egg
1 handful of spinach leaves
1 green onion stalk
A good way to make Ramen Noodles with Poached Egg:
In two cups of boiling water, add ramen and contents of seasoning packet and allow to cook on high for about a minute.
As soon as the noodles are soft enough to break up, make a sort of nest in the noodles for the egg you are about to poach. Crack an egg (in a bowl first, if you want), and slide it into the nest. Take care that the egg does not slide to the bottom of the pot, or it will overcook and possibly break!
Turn the heat to low-medium and add spinach to the pot. Simmer for about 2 minutes more. Finish off with a sprinkling of sliced green onions, and pour everything gently into a bowl: Some soup first, then some noodles, then finally your softly-poached egg on top of the noodles.
For a quick, yummy, and complete meal, all you need is (love) and:
1 package of ramen
1 fresh egg
1 handful of spinach leaves
1 green onion stalk
A good way to make Ramen Noodles with Poached Egg:
In two cups of boiling water, add ramen and contents of seasoning packet and allow to cook on high for about a minute.
As soon as the noodles are soft enough to break up, make a sort of nest in the noodles for the egg you are about to poach. Crack an egg (in a bowl first, if you want), and slide it into the nest. Take care that the egg does not slide to the bottom of the pot, or it will overcook and possibly break!
Turn the heat to low-medium and add spinach to the pot. Simmer for about 2 minutes more. Finish off with a sprinkling of sliced green onions, and pour everything gently into a bowl: Some soup first, then some noodles, then finally your softly-poached egg on top of the noodles.
Saturday, April 26, 2008
Monkfish liver
Ate monkfish liver for the first time the other night. It was a pale, grayish-beige mixture piled in a big mound on top of rice wrapped in nori, and garnished with some thin curls of green onion. It looked a little daunting. But the taste was very mild, and the texture a bit like cooked fish roe and a bit like foie gras. The chef had taken spoonfuls of it from a bowl in the fridge, so it was cold. Ankimo is filling and left me more satisfied at the end of this meal than any previous sushi meal.
Saturday, April 12, 2008
Scrambled eggs
Until recently, I never understood the appeal of scrambled eggs. They seemed unimaginative, overly safe. Often hard and rubbery, and vastly inferior to a soft-boiled egg or eggs over-easy. But after taking the time to watch some other cooks and read up some on scrambling technique, I decided to give it another go. This morning, I made a really good plate of scrambled eggs and was very tempted to crown myself a scrambling queen.
Eggs
Milk or cream
Oil or butter
Salt
Cheese, optional but a very nice addition
Break the eggs, and mix them up a bit with a dash of milk or cream. Add salt. Heat a saucepan to medium-high heat with some oil in it, and add a dab of butter for richness. Pour the eggs in and give them a few seconds to adjust.
Stir the eggs continually with a wooden spoon, preventing the bottom layer from cooking and hardening. The egg mixture should gradually thicken as a whole. Lift the pan occasionally from the heat, if the bottom is cooking too quickly. Sprinkle in a bit of grated cheese and keep disturbing the eggs.
Timing is very important. Turn off the heat when the curds are still soft and glistening. By the time they reach the plate, they will be just right. Very soft, and very flavorful because of the milk, cheese, and butter.
Eggs
Milk or cream
Oil or butter
Salt
Cheese, optional but a very nice addition
Break the eggs, and mix them up a bit with a dash of milk or cream. Add salt. Heat a saucepan to medium-high heat with some oil in it, and add a dab of butter for richness. Pour the eggs in and give them a few seconds to adjust.
Stir the eggs continually with a wooden spoon, preventing the bottom layer from cooking and hardening. The egg mixture should gradually thicken as a whole. Lift the pan occasionally from the heat, if the bottom is cooking too quickly. Sprinkle in a bit of grated cheese and keep disturbing the eggs.
Timing is very important. Turn off the heat when the curds are still soft and glistening. By the time they reach the plate, they will be just right. Very soft, and very flavorful because of the milk, cheese, and butter.
Friday, April 11, 2008
Turbotax stalker
I wish that, instead of stalking my blog, the people over at Turbotax (Intuit) would just refund me the 30 bucks already.
charger.intuit.com (Intuit Inc) [Label IP Address]
California, San Diego, United States, 0 returning visit
charger.intuit.com (Intuit Inc) [Label IP Address]California, San Diego, United States, 0 returning visit
Saturday, April 05, 2008
TurboTax sux
I just finished doing my 2007 taxes online using Turbotax, and had a nagging feeling as I worked through it that I was getting charged twice as much as last year. In fact, it ended up costing $64 plus tax to e-file my federal and state taxes, versus the $29.90 I paid last year for the same service. After filing my 2007 returns, I went back to the Turbotax homepage to find that they had a "free edition" for federal returns that I swear was not offered to me when I logged in as a returning customer. My lowest price was $29.95. (It's very unlike me to overlook a freebie, so it must've been in 4-point font at the bottom of the page, if at all.)
As usual when I feel like I've been taken for a ride, no matter for how small an amount of money, my head gets hot (literally) and I can't rest until I have had it out with some poor customer "service" representative. This time, it was via a chat that I am copying and pasting below. Remarkable, that in the 21st Century it is now possible to have electronic transcripts of these infuriating exchanges:
Please wait while we find an agent to assist you...
You have been connected to 02_Mahdi Ali.
02_Mahdi Ali: Thank you for contacting Intuit. My name is Mahdi Ali. Could you please wait for a moment while I read your question?
Laura Loh: yes
02_Mahdi Ali: I understand that you you filed your federal and state returns and you were charged $29.95 and you realized that you could have filled your federal returns for free.Am I right?
Laura Loh: i was charged $64 total for fed and state returns. i did not see an option for free federal return any time during the process. but then i finished and logged out, went to the turbotax home page, and saw that there is free federal filing for easy returns available
Laura Loh: the "free edition"
02_Mahdi Ali: Laura How are you doing today?
Laura Loh: I'm doing all right. Thanks, and you?
02_Mahdi Ali: I am fine.
Laura Loh: good good
02_Mahdi Ali: Lauara Have you efilled your returns?
Laura Loh: Yes
Laura Loh: Just 5 minutes ago
02_Mahdi Ali: Laura Once you have efilled your returns We cannot do any thing now.
Laura Loh: but it isn't till the end of the process that you are told how much you are charged
Laura Loh: that doesn't seem right
02_Mahdi Ali: I am sorry Laura.
02_Mahdi Ali: I can understand your problem.
Laura Loh: well, I used to be a fan of turbotax. but now, not so much.
Laura Loh: don't think i will be using it next year, or recommending to anyone.
Laura Loh: too bad, because it would have been many years of income for your company. but one incident like this makes an impression on a person
02_Mahdi Ali: I am really sorry Laura.We cannnot do any thing now.
02_Mahdi Ali: You can file your taxes free next year.
Laura Loh: if i had not efiled yet, do you agree that i could have done the exact same thing for free this year?
Laura Loh: for federal
02_Mahdi Ali: I am really sorry.
02_Mahdi Ali: Laura Have you filled your federal returns for this year?
Laura Loh: yes. my question is, am i correct that i could have filed federal for free this year, and that i mistakenly chose a more expensive version that i really didn't need?
02_Mahdi Ali: Yes Laura You are right.
Laura Loh: ok. thank you. i know there is nothing you can personally do.
02_Mahdi Ali: I am really sorry.
02_Mahdi Ali: Is there anything else I can help you with today?
Laura Loh: no, thank you.
02_Mahdi Ali: You may receive a survey from us through email in approximately 24 hours asking you about my performance on today's contact, as well as comments you may have in regards to the TurboTax product. So we can continue with our promise to provide our customers with the best support available, please take a few minutes to complete the survey.Thanks again and have a good day!
As usual when I feel like I've been taken for a ride, no matter for how small an amount of money, my head gets hot (literally) and I can't rest until I have had it out with some poor customer "service" representative. This time, it was via a chat that I am copying and pasting below. Remarkable, that in the 21st Century it is now possible to have electronic transcripts of these infuriating exchanges:
Please wait while we find an agent to assist you...
You have been connected to 02_Mahdi Ali.
02_Mahdi Ali: Thank you for contacting Intuit. My name is Mahdi Ali. Could you please wait for a moment while I read your question?
Laura Loh: yes
02_Mahdi Ali: I understand that you you filed your federal and state returns and you were charged $29.95 and you realized that you could have filled your federal returns for free.Am I right?
Laura Loh: i was charged $64 total for fed and state returns. i did not see an option for free federal return any time during the process. but then i finished and logged out, went to the turbotax home page, and saw that there is free federal filing for easy returns available
Laura Loh: the "free edition"
02_Mahdi Ali: Laura How are you doing today?
Laura Loh: I'm doing all right. Thanks, and you?
02_Mahdi Ali: I am fine.
Laura Loh: good good
02_Mahdi Ali: Lauara Have you efilled your returns?
Laura Loh: Yes
Laura Loh: Just 5 minutes ago
02_Mahdi Ali: Laura Once you have efilled your returns We cannot do any thing now.
Laura Loh: but it isn't till the end of the process that you are told how much you are charged
Laura Loh: that doesn't seem right
02_Mahdi Ali: I am sorry Laura.
02_Mahdi Ali: I can understand your problem.
Laura Loh: well, I used to be a fan of turbotax. but now, not so much.
Laura Loh: don't think i will be using it next year, or recommending to anyone.
Laura Loh: too bad, because it would have been many years of income for your company. but one incident like this makes an impression on a person
02_Mahdi Ali: I am really sorry Laura.We cannnot do any thing now.
02_Mahdi Ali: You can file your taxes free next year.
Laura Loh: if i had not efiled yet, do you agree that i could have done the exact same thing for free this year?
Laura Loh: for federal
02_Mahdi Ali: I am really sorry.
02_Mahdi Ali: Laura Have you filled your federal returns for this year?
Laura Loh: yes. my question is, am i correct that i could have filed federal for free this year, and that i mistakenly chose a more expensive version that i really didn't need?
02_Mahdi Ali: Yes Laura You are right.
Laura Loh: ok. thank you. i know there is nothing you can personally do.
02_Mahdi Ali: I am really sorry.
02_Mahdi Ali: Is there anything else I can help you with today?
Laura Loh: no, thank you.
02_Mahdi Ali: You may receive a survey from us through email in approximately 24 hours asking you about my performance on today's contact, as well as comments you may have in regards to the TurboTax product. So we can continue with our promise to provide our customers with the best support available, please take a few minutes to complete the survey.Thanks again and have a good day!
Sunday, March 30, 2008
Sushi night
I'd been shunning salmon sushi for various reasons interesting only to me.* But on Wednesday, we ordered some, for a change. It was streaked with fat and delicious.
A note on the sushi chefs at Hide. I like the funny middle-aged chef who stands in the middle spot the best of the three. He teases customers good-naturedly and always looks like he is enjoying his work. Which either means he is a happy man, or he is a good actor. Regardless, if we ever order omakase, I would want this chef to be our man.
Ambition for next time: Monkfish liver.
*Ha, I almost forgot the purpose of this blog. So, the reasons I had not been ordering salmon sushi were (1) it's so commonplace, (2) I eat cooked or smoked salmon all the time, (3) it's one of those "safe" fish that a lot of sushi beginners eat, so less cool-seeming, (4) I have a slightly OCD acquaintance who is into sushi and told me he eats nothing but a big plate of salmon sushi every time, (5) raw salmon can have a slightly overpowering taste sometimes, and feel a little too rich on the tongue. But now all these things don't matter anymore -- salmon is delicious again!
A note on the sushi chefs at Hide. I like the funny middle-aged chef who stands in the middle spot the best of the three. He teases customers good-naturedly and always looks like he is enjoying his work. Which either means he is a happy man, or he is a good actor. Regardless, if we ever order omakase, I would want this chef to be our man.
Ambition for next time: Monkfish liver.
*Ha, I almost forgot the purpose of this blog. So, the reasons I had not been ordering salmon sushi were (1) it's so commonplace, (2) I eat cooked or smoked salmon all the time, (3) it's one of those "safe" fish that a lot of sushi beginners eat, so less cool-seeming, (4) I have a slightly OCD acquaintance who is into sushi and told me he eats nothing but a big plate of salmon sushi every time, (5) raw salmon can have a slightly overpowering taste sometimes, and feel a little too rich on the tongue. But now all these things don't matter anymore -- salmon is delicious again!
Saturday, March 22, 2008
Two reasons not to vote for John McCain
I used to think McCain was rather harmless, but then I saw these clips.
Thursday, March 20, 2008
Street scene
Once in a while, the entertainment industry pays a visit to our corner of downtown. This afternoon it looked like they were shooting a music video. Or maybe a scene for one more of those "Stomp" movies.
Subscribe to:
Posts (Atom)
