Keep calm and carry on.
Food Wine and Marcy
Keep calm and carry on.
And the big decisions for the day: What PJs? With a bra or let the Girls go free?
If I'm comfy, am I ready to begin? Work? Write?
The alternative is to go to a public place, somewhere with few distractions, somewhere I feel oddly accountable with strangers around me.
Enter the Stranger. Not really a stranger it turns out - Christina. She remembers me as Nancy, not too far from Marcy. We have mutual friends and soon the conversation turns to why we both come to hipster coffee shops to be productive.
Christina works for a non-profit. I'm writing a book for Disney. We both have home offices that we avoid.
Soon we're discussing how hard it is to get started. So we drink our coffee more slowly, so we don't have to get started.
The Fit Guy at the next table (it wasn't just his physique that told me he was fit, but also the monster watch on his wrist that has GPS and all that macho tech information serious athletes need) interrupts, apologetically, and says that he overheard us and would like to add something: He has a home office and he wears a suit for conference calls. No one will see him, but dressing the part makes him feel business-y. We all nod our heads in agreement.
Our threesome is covering a lot of ground now. No one is working, but we talk a lot about how we work, when we are working, usually never at home. And now, not at the coffee shop.
The irony is not lost on us. We all look awkwardly at our devices. I hear a click or two from Christina's keyboard. Inspired, I tap out a sentence, then another, and suddenly I am writing.
There are lots of treats in store for the readers of The Kingdom of Good Eating: Celebrating the Food and Culinary History of Disneyland (Disney Editions, Fall 2017), including vintage, never before seen recipes from Walt's personal files. Typical of the era, measurements are at best, vague. Basics, such as salt and pepper are often omitted, and there are no photos to emulate. In comes recipe testing which a smattering of forensic research to identify mid-century ingredients and techniques.
Walt loved browned roast beef hash. Especially with one fried egg on top. Working with a short typewritten note, I am adapting the recipe for my book. Stay tuned! (And hungry.)
As I am deeply immersed in writing The Kingdom of Good Eating, and as I adore my subjects, Walt Disney and Disneyland, I have to wonder, speculate really, what Walt would think of his beloved park sixty years later:
LOVE: Smart Phones, how easily guests can take photos, make videos, and share with the world via social media.
HATE: Smart Phones, the light from people texting on dark rides (not to mention the distraction), and the noise from not silencing them.
LOVE: ADA and procedures to make every attraction accessible.
HATE: The fakers. That includes grandpa using his knee replacement surgery as an excuse to get cuts for his spoiled grandkids. Rest up until you're better, buddy, then wait in line like everyone else. Criminy - Walt waited in line!
LOVE: The tradition of the Flag Retreat at Town Square. The ultimate patriotic experience at Disneyland. Veterans honored daily. Life, liberty and the pursuit of happiness.
HATE: Any discussion of ending the ritual. Budget schmudget. Some things are priceless.
LOVE: The Walt Disney Company's acquisition of Marvel and Star Wars.
HATE: Star Wars Land in Disneyland. He would have found a way to buy property and put in DCA.
LOVE: The addition of 1,100 feet of railroad track and the trestles along the Rivers of America.
HATE: The Disneyland and Santa Fe Railroad closed for two years because of Stars Wars Land construction.
LOVE: Annual passports.
HATE: Annual passports.
LOVE: Soarin' Over California - It would absolutely blow his mind!
HATE: Nothin' but lovin'.
LOVE: Cars Land and the total immersion in an animated film. The oft repeated reaction of a little boy on Cars Land Opening Day says it all, "Mommy is this where they filmed Cars?"
HATE: Nothing to hate here. Move along.
By Marcy Smothers
I'm pretty sure Sara Moulton is one of the friendliest and most knowledgable chefs/television personalities/cookbook authors we've welcomed as a guest At the Table. I could have dished with her for hours. She makes home cooking fun and easy. No pretense and plenty of tips. Plus she worked with Julia Child for years - oh, the stories!
Listen to the podcast here