My wine merchant

shapeimage_1Vintage Berkeley, 2113 Vine Street, Berkeley. Vine Street

Vintage Berkeley features a selection of limited productions wines from around the world that are under $25. We buy wine from small importers, local wineries, and independent distributors giving us preferred access to today’s best selection of high quality affordable wines. Our stock changes daily as new wines emerge from our tastings that fit the store profile. As buyers, we always seek out the best deal for you. Our hope is that you find shopping at Vintage Berkeley more pleasurable than predictable. Come visit us in the heart of Berkeley’s Gourmet Ghetto.

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This evening there’s an event, Monster Burgundies, where they will pop the corks of thousands of dollars worth of vintage burgundies. I wouldn’t miss it. Photos will follow.

…and here they are.

 

Vintage Berkeley

Vintage Berkeley

Vintage Berkeley

Vintage Berkeley

 

I am tempted to revisit Burgundy.

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Southern Cooking

Southern cookin’: “Let me have some of them deep-fried fat balls.”

Items from ten days eating in Texas and Arkansas.

The Flying Fish, Little Rock

Flying Fish Flying Fish

Flying Fish Flying Fish

Flying Fish Flying Fish

Flying Fish

Flying Fish Flying Fish

Flying Fish
Flying Fish

The Capital Hotel

Little Rock Little Rock

Cancun, Magnolia

Magnolia Magnolia

Magnolia Magnolia

Hope

Hope Hope

Hope

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Paris, Texas

Paris, TX Paris, TX

Westside Cafe, Paris Westside Cafe, Paris

Westside Cafe, Paris Westside Cafe, Paris

 

Stamford, Texas. Note chicken fried chicken.

IMG_3809 IMG_3810

 

Hope Country Club

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UTAOU

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Austin

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Internet Times Lines

Internet Time Lines is an n-scale (1:160) short line railroad that operates a single track from Kreuzberg, Switzerland, to Berkeley, California, a distance of 1,333 scale yards (100”). At midpoint, the tracks pass through a wormhole time wrap, enabling a steam train to ply the entire route in under 15 seconds. We are not a traditional railroad.

The original right of way was a mere 3 scale yards (2 real inches) wide. In January 2013, the railroad foundation board was screwed to the top of 2”x6” plank, increasing the overall dimensions to 130” x 6”. (1,333 x 9 scale yards). We robber barons always make out on the right-of-way land that we put to other uses.

trackplan

Internet Time Lines (ITL) is a wholly owned subsidiary of Internet Time Lab. The proprietor is Jay Cross. SwissMine is a major investor. SwissMine is a make-believe company that extracts intangibles from deep mines on the Swiss border. Internet Time Lines transports the raw intangibles — social and customer capital, IP, know-how, stock-market MOJO  — to California for further processing and exploitation.

Just past the Swiss border, the tracks pass by boundary objects before entering the 2500′ Kreuzberg tunnel. In 1966, a splinter group of radical, German-speaking Scientologists dug the tunnel by hand to provide an alternative to the overland route constructed by Druids from Schwyz in the 12th century.

Trains began running from Berkeley to Kreuzberg and back in 1974. In 1976, ITL added a passenger service. Swiss yodelers emigrated to Berkeley and soon fondu restaurants outnumbered Thai restaurants in the Gourmet Ghetto.

On the backhaul, hippies, recovering acid-heads, and retired Black Panthers rode ITL to Kreuzberg. By 1978, governments on both sides of the border were concerned that immigrants were tarnishing their cultural values and demanded that passenger service be curtailed.  A occasional private car hooks up with a freight these days.

mainlineOriginal ITL mainline, 2″ wide x 100″ long.

On seeing the layout, my neighbor said, “But it’s not in a circle.” Of course, no real railroads are.

Internet Time Lines runs through very expensive real estate: the top of my desk at the Internet Time Lab. That desktop is a long piece of butcher block from IKEA, perched atop three cabinets, an architectural file, and a two-drawer file cabinet. Across the back I have 24 electrical outlets.

Internet Time Lines is headquartered in former passenger car (purchased for $1 at the local hobby shop). The car is permanently anchored on the Swiss border near the Rheinfalle. The railroad avoids real estate taxes by claiming the car’s trucks are still intact and the car is “mobile.”

untitledThe Lines’ operational headquarters is a converted European car.

realhq

Outfitted by MI-6’s Q, this modest car is equipped with high bandwidth direct-to-satellite links and elaborate anti-terrorism gear.

We are a low-overhead operation. Most of the rolling stock has been thoroughly weathered to reflect this. Internet Time Lines never buys new equipment. The more battered a car, the less it costs. This gondola, filled with Swiss accounting know-how, has obviously seen a lot of miles.

gondola

Our sole locomotive is a 0-6-0 switcher from the 50s.

Internet Time Lines

Construction continues in late February.

This was only three weeks ago. Foam board, patching plaster, naked sides straddle the form 2″ railroad.

Internet Time Lines

Here’s the same stretch today:

tunnel

The camouflaged doorways give away the secret that the Swiss Army is protecting the border and the valuable intangible mines through the tunnel. Cannon extend from the entry portal. Cows graze beside large air intake and exhaust ducts popping up in their meadow. A Swiss guard stands watch 24/7. The nondescript tunnel’s internal architecture echoes that of large warships.

Intangibles are more valuable than gold, and the Swiss are nothing if not cautious.

 

 

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Eggs & the bachelor cook

Eggs in under five minutes.

Sauté pico de gallo and a  teaspoon of Moroccan harissa in butter.

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Break a couple of eggs into the skillet.IMG_3514MVI_3516

Mix everything up. Stir to keep from over-cooking.

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Toss in a handful of cheese.

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Melt the cheese and turn the eggs onto a waiting warmed-up place (1 minute in the microwave is enough to warm a single plate.)IMG_3523

Gobble, gobble. IMG_3524

 

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Calories!

Click it.200cals

These photos are so useful that I pinned the foods I eat as a reminder.  The Calorie Calculator tells me I need 2,000 to maintain my weight, 1,600 to lose weight or 1,400 for “extreme fat loss.”

cards=   salmon

The only thing I remember from visiting a nutritionist years ago was that the amount of protein I should consume in one meal should be no larger than a pack of cards.

With these photos, I need to remember to limit myself to 7 – 10 servings a day. Maybe less. Here’s the alcohol calorie counter.

cognac

or

vinos

 Gotta run. Time for Sunday brunch.

brunch

 

Uh oh.

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Ethnic spots I frequent in North Berkeley

Everest Cafe or Aangan  Nepali 

Kirin** or Renees  Shanghai

Ajanta*** or Cafe Raj  Indian 

Rendezvous  French

Jupiter  pub
Christopher’s Nothing Fancy Mexican
$$$$$ set up Allspace or Pinterest of some sort of site posting thing

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Steamed clams and mussels

Moules et palourds

I love steamed manilla clams and mussels. They are easy to fix, healthy, and oh so tasty.

Moules et palourds

Sauté minced onion and a little garlic in butter. Pour in 1/2 cup white wine. Heat until nearly boiling. Add the shellfish.

Moules et palourds

Cover the pot. Remove the shellfish when their shells open. Use the top of the mussel pot for shells. I had the clams first.

Moules et palourds

Then the mussels.

Moules et palourds

The mussels and clams cost $7.25 at Monterey Fish. The wine was $9 at Monterey Market.

Moules et palourds

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The warm feeling of vindication

When checking out of the Randolph Hotel in Oxford a couple of weeks back, I was surprised to be charged £3 for “Credit Card Processing.” What? When I pay hundreds of dollars for a room, I expect the hotelier to pick up any finance charges.

The next evening I posted my thoughts on the Randolph’s billing policy to TripAdvisor.

I forgot about the incident until an email arrived from Trip Advisor this morning.

In only 7 days, your review has had 327 readers

If my “review” turns off only one potential guest in 20, at $500/room, the Randolph will forego $8,000 in revenue at its standard $500/night rate. Reviews lose their punch after a while. Mine is the 747th review for the Randolph on Trip Advisor. In a month or two, my review will sink beneath the surface. By that time, they’ll have foregone more than $20,000.

Obviously, this is asymmetrical punishment. Hotel screws me out of $5 and offers no apology; I ding their sales by $10,ooo or $20,000.

The internet empowers Jay the Avenger, to counter commercial injustice wherever he finds it.  I feel good.

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Non-food item. Emotional business will be the next big thing and you read it here first

I’ve seen this one before.

Six years ago, informal learning was about as well known as sarsparila. You might have heard of it but you didn’t really know what it tasted like.

Estragon: Informal learning turned out to be the bulk of all human learning and it’s gaining share of mind in many domains. Yet we were swimming in it all along. To this day, people are perpetuating a series of myths that are antithetical to real learning.  When will they ever learn? How will they ever learn?

Vladimir: Isn’t it all about what Jay is saying when he talks of helping people learn? Rip off the blinders. Trust one another. Learn with the one you’re with.

Estragon: It’s always about control. And sixties rock. Sharing.

Vladimir: What about the collision of emotion and order? The emotionization of the workforce (and I will deny ever having written that.)

Estagon: The collision happened when more people began connecting human-to-human.

Vladimir: Future business will be emotional business. Like informal learning, we’ve been swimming in it but were as habituated as the fish to its water.

Estragon: You can step in the same river twice!

Vladimir: Let’s go.

They do not move.

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Swordfish Salad

A tuna salad but — HOLD THE TUNA — if you prefer more taste of the ocean, use another fish.

I grilled swordfish yesterday and decided to use the leftovers for my offering at a neighborhood potluck this evening.

Simple as can be. Mix the following in a bowl.

1/2 lb. grilled swordfish, diced

3 small grilled red bell peppers, diced

4 TBS mayo

2 TBS sweet pickle relish

1 tsp Dijon mustard

3 finely chopped mint leaves

smidgen paprika

The food at the pot-luck was all-around amazingly great, brought by neighbors who’s lived Berkeley’s food consciousness for decades, sometimes having had a hand in shaping it. We are super-fresh, organic, simpler-the-better, healthy but tasty eaters with cotton clothes and spoiled palettes.

Nonetheless, I got to bring half the swordfish salad home. (Whew!) When people see a 4 lb perfect salmon, it’s easy to miss a little bowl of brownish swordfish beside it. I snuck out with it cradled in my arms.

Once back home, I spread my take-home salad on ersatz triscuits, cracked open a French rose, and convinced myself that this is one of the keepers. Bliss. Purr.

Swordfish salad a la Jay!

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