TMI: Sex and Chickens
We only heard about it in the kitchen after it was all over, but Jacqueline’s face was still red from the encounter. A potential guest, with piercing blue eyes, had come in the front door and asked some questions about the eggs on our open-face New Mexico-style enchilada.
“Are these fertilized eggs?” he asked.
Jacque was a bit flustered. “Fertilized?” She was thinking that you could fertilize, say, an onion, but not a chicken.
“You know,” he said, “Do the chickens get to run around and have sex with the rooster?”
Jacque, who has never given much thought to the sex lives of chickens, did not quite know what to say.
“Sir, I’m sure the chickens are very happy … and, and …”
But Mr. Piercing Blue Eyes decided it was not his night to eat eggs, fertilized or otherwise, and he left. Jacque came to the kitchen with questions about chicken eggs, and we had a little talk about the birds and the bees of the barnyard. Including from where an egg actually exits a chicken’s body. Jacque’s conclusion? Too much information. There’s only so much anyone wants to know about their chickens and eggs.
How to sell more wine: the Franco Marchesi factor
Kathy caught Franco outside Knead Bakery on Saturday morning. After they discussed his dinner with the lovely Sandy at the restaurant the night before Kathy asked, “Hey, can you bring me some more Pinot Noir? We sold out last night.”
Franco said, sure, and “I should probably bring you some more Barbera too. I think you’re getting low. I bought a bottle, and the people next to me bought two bottles.”
“Franco, you didn’t have anything to do with that, did you?” Kathy asked.
“Well, I may have said a bit too loudly, ‘this Barbera is the best wine in the house!’”
Congrats to Franco and Sandy for winning a gold medal for the Barbera at the recent Dallas Morning News wine competition. It was 13,000 entries, so a real honor.
Come to Nora’s if you have Great Expectations
On Sunday, our walk-in was complaining of the hot weather, so Mike Ballinger of Ballinger Refrigeration came in to take a look. He said, “You came up in book group this week.” Huh? It seems the group read Great Expectations by Charles Dickens several months ago, and then thought they should read something a bit more current, and picked up “The Hunger Games.”
Apparently, the readers were a bit disappointed in the quality of the writing in new work.
As Mike recalled, one club member said, “If Great Expectations is Nora’s Table, then The Hunger Games is McDonald’s.” Aw, shucks. We love being compared to Dickens, but don’t expect any goose from us.
So, what can you expect this week? We’ve got beautiful Oregon ling cod, and we’re serving it with Japanese potato and ginger cakes, house-made tonkatsu sauce, and some spicy greens from Wildwood Farm and Hood River Organic tossed in sesame vinaigrette.
We have some beautiful, silky Mountain Shadow lamb in a red wine tomato ragu, with braised greens and preserved lemons, on parmesan polenta.
And calamari is back! For those fans who ask us for it all the time, we’ve decided it’s calamari season. We’re convinced no one in town makes it as light and crispy as we do. Then we pile it high on napa cabbage slaw that is dressed in lime chili vinaigrette, and sprinkle it with salty peanuts and cilantro.
See you around Nora’s Table, with all the other wonderful characters in this town.