Ash Wednesday. / T.S. Eliot
Because I do not hope to turn
Desiring this man's gift and that man's scope
I no longer strive to strive towards such things
(Why should the agèd eagle stretch its wings?)
Why should I mourn
The vanished power of the usual reign?
Because I do not hope to know
The infirm glory of the positive hour
Because I do not think
Because I know I shall not know
The one veritable transitory power
Because I cannot drink
There, where trees flower, and springs flow, for there is
nothing again
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To read the rest of the poem go here: tseliot
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From Wikipedia: "Ash Wednesday" (sometimes "Ash-Wednesday") is the first long poem written by T. S. Eliot after his 1927 conversion to Anglicanism. Published in 1930 (see 1930 in poetry), this poem deals with the struggle that ensues when one who has lacked faith in the past strives to move towards God.
Sometimes referred to as Eliot's "conversion poem", Ash-Wednesday, with a base of Dante's Purgatorio, is richly but ambiguously allusive and deals with the aspiration to move from spiritual barrenness to hope for human salvation. The style is different from his poetry which predates his conversion. Ash-Wednesday and the poems that followed had a more casual, melodic, and contemplative method. Wikipedia
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Wednesday, March 9, 2011
Monday, March 7, 2011
In-N-Out Burger according to D Magazine.
Before long North Texas will have its first In-N-Out Burger.
A couple weeks ago, D Magazine ran a piece worth reading for In-N-Out enthusiasts and for hamburger lovers in general (thanks, Travis for the link).
Writer, Nancy Luna, covered the food industry in Southern California and she provides some interesting history of the fast-food business.
For instance, In-N-Out took a different path than the other hamburger enterprises that got their start in Southern California. McDonald's being the biggest. They don't franchise, they're still privately held, and the burgers are still made to order from fresh ingredients. That kind of commitment to controlled growth builds a strong customer base.
From the D Magazine article,
In our area, Fort Worth will get an In-N-Out Burger on 7th, and Hurst, on Airport Freeway.
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 |
| In-N-Out triple cheeseburger and fries |
Writer, Nancy Luna, covered the food industry in Southern California and she provides some interesting history of the fast-food business.
For instance, In-N-Out took a different path than the other hamburger enterprises that got their start in Southern California. McDonald's being the biggest. They don't franchise, they're still privately held, and the burgers are still made to order from fresh ingredients. That kind of commitment to controlled growth builds a strong customer base.
From the D Magazine article,
It’s the kind of loyalty that Burger King and McDonald’s will never have. While most fast-food chains live and die by limited-time menu creations, discounting, and coupons, In-N-Out never resorts to those gimmicks. Other than combo meals, the most expensive single item sold on the menu is $3.05. It sells burgers, fries, sodas, and shakes. Nothing else. No onion rings. No salads. No chicken sandwiches. Not even a hot dog. The most recent change to the menu, made a decade ago, was the addition of lemonade.
The Double-Double (two patties, two slices of American cheese) remains the chain’s most popular item. But it’s rare to find any two customers who order the same meal. . . burgers with names such as Animal Style, Protein Style, Flying Dutchman, 3x3, and 4x4 are celebrated underground requests never seen on the menu.
Nancy Luna, D Magazine, February 23, 2011. For the complete article in D Magazine go here.I have never been to an In-N-Out, enthusiasts speak very highly of their fresh beef, never frozen hamburger, and I can't wait to try one.
In our area, Fort Worth will get an In-N-Out Burger on 7th, and Hurst, on Airport Freeway.
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Monday, February 28, 2011
Ellerbe Fine Foods. On Magnolia.
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| Ice cream dessert at Ellerbe |
This is a guest post by Travis Cooper
The ambience is a trifle odd, but peaceful and pleasant nonetheless. The stark contrast between varnished industrial concrete floors and wooden ceiling rafters actually works. The very soft background music, though composed of a combination of modern pop and covers of older rock/pop, also seems strangely fitting (one of the songs was a woman doing a cover of Pink Floyd’s “Comfortably Numb,” and somehow it didn’t feel out-of-place). The colors are soft and pleasing to the eye: light green and white. Tall, large windows give the interior a feeling of space and a view of West Magnolia – it feels more “open” than most restaurants.
Soon after we sat down, the waitress brought bread, butter, and salt to our table. Apparently the bread – French baguette – is flown in daily from La Brea bakery in Los Angeles. The butter is unsalted, since they provide coarse sea salt to add to the butter and bread. The bread was tasty and of good texture, and the butter and salt were a good combination.
We ordered rabbit terrine as an appetizer: rabbit pate on toast, over arugula with pistachios and wine-soaked cranberries. It was decent, but I’ve only had pate once or twice, so I’m no expert, and besides, I’m not a pate kind of guy.
The two entrees were absolutely wonderful. The wife had boar, rubbed in spices, over mesquite bean blinis fried in cinnamon, accompanied with fried pieces of cactus (“nopalitos”) – a very unique and very tasty dish. I had pheasant, served over arugula and cornbread stuffing/dressing, topped with little pieces of fried squash and bacon and with a barbeque-esque glaze. I don’t usually like stuffing, and squash doesn’t do much for me, and I had never tried pheasant before, so it was a risk. But, the waitress highly recommended it (one of at least two recommendations that were perfect). It was one of the best entrees I’ve ever had – perfect texture, combination of flavors, size, etc. An astounding dish.
We had oysters on the side – I’ve had oysters only once or twice, and never liked them, but thought I’d give it a shot – and they were quite good. The wife would have preferred them a little more cooked, but then again she doesn’t like her ribeye or filet rare/medium-rare, so . . . Anyway, I liked the oysters, though the texture of oysters does disturb me a bit.
Dessert was splendid. The wife got rice pudding brulee – it was just what it sounds like. The rice pudding was perfect: texture, temperature, and flavor were just right. I got a chocolate mousse dish (called “shokinag pave”) that was tremendous: a layer of stiff but creamy chocolate mousse, covered in melted chocolate sauce with chicory, topped with caramel corn. We split a glass of Sauternes (dessert wine) – brilliant choice (recommended, as was the chocolate mousse, by the waitress).
The service was very good though not excellent (we were very low on water once or twice). As I said before, the waitress’s recommendations were all of them brilliant, for which we were very grateful.
All in all, I would go back to Ellerbe’s again before I went back to two of my favorite restaurants: Saint-Emilion and the Reata. So, yes, two thumbs up on an absolutely wonderful all-around dining experience.
The two entrees were absolutely wonderful. The wife had boar, rubbed in spices, over mesquite bean blinis fried in cinnamon, accompanied with fried pieces of cactus (“nopalitos”) – a very unique and very tasty dish. I had pheasant, served over arugula and cornbread stuffing/dressing, topped with little pieces of fried squash and bacon and with a barbeque-esque glaze. I don’t usually like stuffing, and squash doesn’t do much for me, and I had never tried pheasant before, so it was a risk. But, the waitress highly recommended it (one of at least two recommendations that were perfect). It was one of the best entrees I’ve ever had – perfect texture, combination of flavors, size, etc. An astounding dish.
We had oysters on the side – I’ve had oysters only once or twice, and never liked them, but thought I’d give it a shot – and they were quite good. The wife would have preferred them a little more cooked, but then again she doesn’t like her ribeye or filet rare/medium-rare, so . . . Anyway, I liked the oysters, though the texture of oysters does disturb me a bit.
Dessert was splendid. The wife got rice pudding brulee – it was just what it sounds like. The rice pudding was perfect: texture, temperature, and flavor were just right. I got a chocolate mousse dish (called “shokinag pave”) that was tremendous: a layer of stiff but creamy chocolate mousse, covered in melted chocolate sauce with chicory, topped with caramel corn. We split a glass of Sauternes (dessert wine) – brilliant choice (recommended, as was the chocolate mousse, by the waitress).
The service was very good though not excellent (we were very low on water once or twice). As I said before, the waitress’s recommendations were all of them brilliant, for which we were very grateful.
All in all, I would go back to Ellerbe’s again before I went back to two of my favorite restaurants: Saint-Emilion and the Reata. So, yes, two thumbs up on an absolutely wonderful all-around dining experience.
Website: Ellerbe Fine Foods
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Editors Note: Mr. Travis Cooper teaches Philosophy at the College of St Thomas More. He is about six months from completing his doctoral dissertation. Travis is married with three children, and lives in the Meadowbrook area of Fort Worth, Texas.
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