Foodie Field Trip

Author: swampkitty05  //  Category: Holiday, Travel

I just got back from our day trip to Jungle Jim’s down near Cincinnati. If there’s any such thing as an amusement park for foodies, this would be it. It’s easily the size of a couple of Walmart Supercenters, with an international section alone that’s the size of our local grocery store. And whenever we go there, I always end up going a little nuts – they have a bunch of things that I usually end up going through igourmet.com to get – like Vermont Butter and Cheese Cultured Butter with Sea Salt Crystals, various types of Blaze Balsamic Glaze, etc. – I even got some beautiful frozen grouper fillets for $3.99 for about 12 oz. We had originally gone down there to get Turducken, but when we saw our options close up (either a turducken roll – no stuffing, just turkey, duck and chicken – for $27.99, or a whole turducken (stuffed with sausage) for $69.99), we instead opted to go with a traditional turkey, in this case, a nice 12 lb. Amish turkey that we’ll brine tomorrow night.

So for actual Thanksgiving, we’re doing a mix of convenience foods and also old favorites – we figure that since it’s just us, it makes sense to use convenience foods for the things you can’t tell a difference with – so it looks like the final menu will be the turkey stuffed with bread stuffing (we both agreed this is something neither of us wanted to miss out on), Yoder’s mashed potatoes (enough for the two of us), my own candied yams - made with pre-cooked (not canned) yam rounds from the supermarket, Bob Evans Green Bean Casserole, Ocean Spray Jellied Canberry Sauce, and for dessert, a rum cake we made last night (will probably blog about it tomorrow), and some leftover Brown Sugar Squash Pie that we made and froze about a month ago. This way, we don’t miss out on Thanksgiving (or the fantastic in-bird stuffing), but I won’t spend the next week recovering from a marathon cooking session either.

Maybe next year I’ll have the energy to try to jazz things up a bit and maybe invite others to join us. But this time around, even though it isn’t the “ideal” foodie Thanksgiving, at least it won’t be something quite as pathetic as sitting in front of the TV with a frozen Hungry Man turkey dinner. Ew.

So the rest of you local foodies – have you ever been to Jungle Jim’s? If so, what items are on your “must get” list for every trip?

Five Cup Salad

Author: swampkitty05  //  Category: Food Porn, Recipes

With only days left until Thanksgiving, I’m finally starting to get a bit of my appetite back. I haven’t really had the desire to cook at all for about 2 weeks now, and haven’t been eating much of anything except 2 banh mi’s and a double Vietnamese coffee a day for that entire time. On the bright side, I’m down 10 pounds. I am looking forward to my field trip to Jungle Jim’s tomorrow to find a turducken. I tried to get myself back into the groove by actually making something today – it’s not much, but at least it’s not a banh mi, LOL. This is one of my all time favorite fruit salads – easy to make year round, sweet, and can either be a breakfast or a dessert. I’m not sure where the recipe orginiated from, but it’s been around for years.

5cupsalad

Five Cup Salad

1 cup crushed pineapple, drained
1 cup mandarin oranges, drained
1 cup sour cream
1 cup sweetened flaked coconut
1 cup mini marshallows

Mix all ingredients together, and put into the fridge to chill overnight. The longer you leave it, the more the marshmallows will break down.

Mr. GAVIN: Oh, sure. in our site how to get rid of razor bumps

FLATOW: …can’t they just make up names and they’re going to hit people?

Mr. GAVIN: Absolutely. One of the more insidious practices is called a dictionary attack, where a spammer will simply pick a domain name, like @aol.com, and then try every successive combination of letters and numbers at that domain name. One of the reasons why this is such a destructive practice is that first it hits everybody in that domain indiscriminately; and second, it ties up the bandwidth and the processes of the ISP, which just raises the economic damage to that ISP and to its customers incrementally. web site how to get rid of razor bumps

FLATOW: Are there any typical filters out there that are tried?

Mr. GAVIN: There are a number of different filters, and filters exist at a number of different levels. For the ISP, you know, for an enterprisewide filter, there are numerous commercial filters, there are numerous publicly available block lists that each have different types of content, and I think at last count, there were somewhere on the order of in excess of 400 publicly available block lists, all with different criteria, all that block different types of systems, such as networks that are inhabited by known spammers, open relays, which are mail servers that are so insecure they can be used by spammers to bounce messages and disguise their actual origin. And ISPs will determine what has the best mix for them.

Smoked Texas Beef Brisket and Mac and Cheese

Author: swampkitty05  //  Category: Food Porn, Recipes

I still haven’t felt much like cooking (or eating) lately, so here’s another one from the reserves. This is something I made a couple of months ago, right after I got my stovetop smoker. I used Emeril’s recipe for Beef Brisket, and it came out beautifully – falling apart tender and so very flavorful.

smokebrisket

I served it with a side of mac and cheese, and drizzled a bit of barbecue sauce (leftover from my trip through Tennessee) on top of the brisket.

Q&A; PC hard drive easier to erase than destroy.(BUSINESS)

Star Tribune (Minneapolis, MN) January 26, 2011 Byline: STEVE ALEXANDER; STAFF WRITER Q In a recent column, you wrote about cleaning off a hard drive with an “erase” program before getting rid of the computer. But I’ve been told that none of those programs really cleans up the hard drive, and that the only real way to get rid of your data is to destroy the hard drive. While I find that too aggressive, I’m also very nervous about someone getting my personal information. Any more suggestions? go to site google redirect virus

PAM INGERMANSON, TUCSON, ARIZ.

A In theory, there are flaws in older erase programs that use Department of Defense technology to overwrite existing data. Here are some alternatives:

You could buy a “degausser” to demagnetize your hard disk, but they cost thousands of dollars (see tinyurl.com/6bn7c4h.) You could find a PC recycling firm in your area that will shred your hard drive.

You could destroy it yourself, but that poses problems. If you drill a hole in the drive, that leaves the rest of the data intact. If you smash the drive with a hammer, only some data might be damaged. If you burn the drive you might only release noxious chemicals without ever knowing if you had eradicated the data. website google redirect virus

The best solution may be to try a University of California erase program that uses a newer approach to disk cleaning that’s called “secure erase.” Find the free download at tinyurl.com/2xoqqw.

Q My four computers all get redirected when we use them for Google Internet searches. First the search takes me to a Google page with lots of items, but when I click an item I’m redirected to an alternate website. When I close the redirected website and click my original item, I’m then taken to the correct site. I know this is caused by malicious software, but my Norton security software and the Malwarebytes program you recommend can’t find anything. Could this be caused by my new wireless printer?

DAVID HAYES, OTTAWA, ONTARIO A Your printer’s not to blame. Your PCs have been infected with what’s commonly called the “Google redirect virus.” Symantec, the company that sells Norton security software, says it’s really a Trojan horse, a malicious program that masquerades as a useful one. The Trojan, which Symantec calls “Backdoor.Tidserv,” displays unwanted ads, redirects your browser from legitimate search results to potentially malicious Web pages, and keeps the PC vulnerable to other harmful downloads. You can find Symantec’s explanation and a free removal tool for the Trojan at tinyurl.com/ksmcdu. Click the arrow next to “download removal tool.”

Sher-E-Punjab

Author: swampkitty05  //  Category: Columbus, Ethnic, Restaurant Review

Update: Sher E Punjab is now closed, and now has been replaced by a Korean restaurant in its previous space.

We just got back home with our takeout, and I just wanted to put a placeholder here (because of NaBloPoMo) before midnight, so that I could actually eat while the food is hot…back in a few minutes.

OK, I’m back – but unfortunately the pictures didn’t come out that well, so I’ll just talk about my favorite Indian restaurant in town. Sher-E-Punjab is located in Upper Arlington, at Kenny Centre (near Old Henderson Rd & Kenny Rd). During the week, and a little bit later on weekends, they have a killer lunch buffet. When we stopped there tonight, they were only offering a la carte in the actual restaurant (which is located 3 doors down from the Sher-E-Punjab buffet). They also have dinner buffets 4 nights a week.

Recommended dishes are korma of any type (especially chicken), makhani curry, palak pakore, and their tandoori chicken dishes. If you hit the buffet, they usually have most of these on there. Dinner buffet usually has twice as many entrees as the lunch buffet.

I really wanted to do a more in-depth review, but I think I’ll wait until I can get there for an actual sit-down. In the meantime….

If you’d like to go: Sher-E-Punjab, 1140 Kenny Centre Mall, Columbus. 614.538.9790

RESTAURANT REQUESTS; Stillwater’s Freight House shares green bean recipe.(TASTE)

Star Tribune (Minneapolis, MN) November 11, 1999 | Osby, Diane 1/3 Can you please get the recipe for the green bean appetizer at the Freight House Restaurant in Stillwater? see here green bean recipe

- Lynette Trygstad, Bloomington .

Chef John Klinkhammer sent this recipe.

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Freight House Green Bean Appetizer x .

Serves 4.

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Klinkhammer said the sauce will keep, refrigerated, for up to two weeks. The recipe makes enough for three batches of beans, but it can be cut back.

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Ginger Mustard Sauce:

- 1/2 c. fresh pureed ginger – 6 cloves garlic – 3/4 c. sugar – 1/2 c. soy sauce – 6 tbsp. white vinegar – 6 tbsp. ketchup – 6 tbsp. water – 1 tbsp. dry mustard – 1 tsp. dark sesame oil .

Beans:

- Olive oil – 1 lb. green beans – 3/4 c. julienne-cut onions .

Prepare ginger mustard sauce: In a food processor, combine pureed ginger, garlic, sugar, soy sauce, vinegar, ketchup, water, dry mustard and dark sesame oil; blend well. Makes 3 cups.

Heat a saute pan on the stove until it is very hot. Add a small amount of olive oil and toss in fresh green beans and julienned onions. Stir fry quickly. When wrinkles start to appear on surface of beans, add about 1 cup of the ginger-mustard sauce. Toss to coat with sauce and serve immediately. here green bean recipe

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Nutrition information per serving:

Calories 140 Carbohydrates 27 g Protein 3 g Fat 4 g including sat. fat 1 g Cholesterol 0 mg Sodium 800 mg Calcium 60 mg Dietary fiber 4 g .

Diabetic exchanges per serving: 1 bread/starch exch., 1 other carb. exch., and 1 fat exch.

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x Recipe has been tested.

Osby, Diane

Ch-ch-changes

Author: swampkitty05  //  Category: Life, Uncategorized

As some of you may already know, I’m having a revision surgery for my gastric bypass in January, due to a bunch of issues from the original surgery, namely the lack of weight loss. The new surgery is a different type (a BPD, for those who are wondering), with a whole different set of dietary requirements.

Basically, I’ll still have the *ability* to eat just about anything. But just because I *can* eat anything doesn’t mean I *should* eat everything. Because part of the surgery has to do with bypassing intestine and introduces a major level of malnutrition. It means that I have to focus more on some food groups than for others, namely protein.

So what does it mean for this blog? Not much, actually. I’ll still be posting regularly, minus a 2 week period while I’m in Brazil when I’ll be on a mostly liquid/soft food diet. I’m hoping to stockpile some content to post during that period. After that, when I’m back to eating normal foods again? Lots of protein, fat is irrelevant (I’ll bypass 90% of what I’ll take in), lots of veggies, carbs if I have room left, and almost no processed sugar. So while you may see an occasional dessert, it will be once in a blue moon or the recipe might be altered to use other sweetners.

I’m actually more interested in the psychological aspect of it all – how does a foodie who has been fat all of her life deal with both losing massive amounts of weight and re-establishing a more healthy relationship with food, when that is the center of her world at the moment? Will losing weight give me the stamina and strength to actually cook the things I’ve wanted to for the longest time, or will I be doing less cooking because I’ll be eating out more? So I won’t lie – I’ll be changing, so it’s only natural that the blog will change as I change. I won’t be talking about places like Jeni’s as much because it will be a once in a blue moon treat for me. I do know a few things for sure. I won’t get preachy, because I dislike that. I won’t stop blogging, because food will still be a passion, even after weight loss surgery. I’ll still eat at restaurants, but it will probably be restaurants that have meals I can finish in one sitting.  I’ll still shop at local shops in town, just won’t be buying doughnuts by the dozen.  Hopefully you all will be willing to make that journey along with me. All I know now is that it’s both scary and exciting contemplating what at this point, is only weeks away. Until then, everything in moderation…

The Ohio Five Meme

Author: swampkitty05  //  Category: Columbus, Meme

I saw this meme on another Ohio blog a while back, and am finally getting around to doing it.

1. You and your town: a marriage of love, convenience, or necessity?

I’d have to say it’s a marriage of love. I moved to Columbus from New Jersey the first time 12 years ago. It was my choice to move here, even though I had never visited before. I moved away, married my husband, and chose to come back because I missed it. Now it’s been another decade, and I’m still here. And my, how the city has grown in 10 years! Columbus has everything I’ve ever wanted (except warm weather year ’round and a beach). While I may occasionally visit other places, my heart will always be here.

2. A mysterious benefactor gives you $75, with the condition that you must do nothing productive. Where in town do you go, and what do you do?

Don’t know if it would cost $75, but I’d spend a complete day driving around Columbus taking pictures of anything that catches my eye. Columbus is such a photogenic city, but I rarely get the opportunity to take pics of anything but food. The $75 would pay for the gas, I suppose.

3. You are your town’s tour guide, on a tight schedule. What is the one place you show visitors?

Easy. The North Market. It’s pretty compact, so you can cover it in a short amount of time. It’s representative of everything good about this town – nice people, lots of ethnic diversity, local touches everywhere you look, and it has something for everyone.

4. The mysterious benefactor is back, this time with $500, three days off, and the condition that you must not leave the state. What’s your plan?

Three days – 3 big “C’s”. First day I’d head up to Cleveland, and go to the West Side Market, Gaelic Imports, and would finally go to Momocho to eat really interesting Mexican food. Second day I’d stick around Columbus, would have a picnic in one of the quiet spots in town, and invite all of my foodie friends. Third day? I’d head down to near Cincinnati, and spend whatever is left at Jungle Jim’s.

5. You’re an Ohioan. What about that makes you proudest? The flip side of pride is shame; go there too if you want.

Pride? Well, we do have a decent football team. And we have really good produce. Excellent cheese. For a big (compared to where I grew up) city, it’s fairly clean. Shame? People are kind of standoffish here, but I think they’re standoffish everywhere.

I’m tagging you other Ohio bloggers (you know who you are) for this meme; I’d love to see your answers!

Columbus Thanksgiving Options

Author: swampkitty05  //  Category: Columbus, Events, Holiday

I’ll be adding to this list as I come across new listings – most, if not all of these restaurants require you to make reservations, and I haven’t checked to see if reservations are still available. If you are an owner of a restaurant that is offering a special Thanksgiving menu, please send all pertinent information to columbusfoodieATgmailDOTcom and I’ll add it to the listings. I’ll also be posting the list on the right sidebar under the “Events” header, so keep an eye out there for updates.

Handke’s Cuisine

Family style Thanksgiving menu – including appetizer platter, butternut squash soup, roated turkey, sage and chestnut stuffing, side dishes and dessert (carryout available with 24 hours notice) will be served from noon to 7pm ($43.50 each with a minimum of four guests, $19.50 for children 12 and younger). An a la carte menu will also be available. Reservations required, call 614.621.2500 to make them. 520 S. Front Street, Brewery District.

Hyatt on Capitol Square

will be offering a special Thanksgiving Menu from 10:30am to 3pm. In the Plaza Restaurant and Lounge, cost is $44.95 per person (includes 2 glasses of champagne) or $22.50 for children ages 5-12. In the Governors Ballroom, cost is $34.95 for adults, and $17.50 for children 5-12. Please call 614.365.4550 to make reservations. 75 E. State Street, Columbus.

J. Gilbert’s

will offer a special 4 course Thanksgiving menu from 11am to 7pm. Cost is $25 for adults, and $12.50 for children. Call the restaurant at 614.840.9090 for reservations. 1 E. Campus View Blvd, Columbus.

Latitude 41

will be offering a special Thanksgiving buffet menu, with three seating times (11am, 1pm, 3pm). Cost is $48 per person ($15 for ages 4-10, free for 3 and younger). Please call 614.233.7541 to make reservations.  50 N. 3rd St., Columbus.

Olde Summit Towne Restaurant

will serve a buffet featuring turkey, baked ham with spicy fruit sauce, beef au jus, potatoes, candied yams, green beans, salad bar, dessert and rolls from 11am to 6pm. Carryout available. Cost is $15.95, or $6.95 for children 12 and younger. Call 740.927.8950 to make reservations. 14163 Broad St. SW, Pataskala.

Plaza Inn Casual Family Restaurant

will serve two different Thanksgiving buffets - one in the Coach room from 11am to 4pm, which will feature carved roast beef, carved turkey, carved ham, chicken and noodles, mashed potatoes, sweet potatoes, turkey gravy, veggies, warm rolls, full salad wagon and dessert table for $13.95 (or $4.95 for children 5 to 10, $2.25 for children 3 to 5, free for 2 and younger). The other one is a Sliced Turkey and Ham buffet served in the restaurant from 11am to 6pm, and will cost $8.95 (children’s prices same as above). You may make reservations by calling the restaurant at 937.354.2851 or 800.884.2328. 491 S. Main Street, Mt. Victory.

Salvi’s Bistro

will offer a buffet featuring traditional fare and trimmings, PastaSalvi, chilled shrimp and prime rib from 10am to 8pm. Cost is $20.95 (or $9.95 for children 5 to 12, free for children 4 and younger). Call 614.870.8788 to make reservations. 1323 St. James Lutheran Lane, Hilliard.

Shaw’s Restaurant & Inn

has a special Thanksgiving menu including caramelized onion butternut squash soup, roast turkey with apple-sage stuffing and fresh cranberry sauce, maple-glazed baked ham, roast duckling, sage-and-cream roasted leg of lamb, filet mignon, prime rib, her-crusted salmon, sole, whipped potatoes, praline whipped sweet potatoes, green-bean almondine and desserts from 11:30am to 7pm. Prices range from $18-$29, or $5-$6 for the children’s menu. Call 1.800.654.2477 or 740.654.1842 to make reservations. 123 N. Broad St, Lancaster.

Smith and Wollensky 

is offering a special Thanksgiving menu, where you get your choice of appetizer, your choice of entree, your choice of side dishes served family style (3 per table), and your choice of dessert. Cost is $38.95 per person/$16 for children 10 and under, or $49.95 per person/$30 for children if you choose filet mignon as your entree. It will be served from 11am to 9pm at their restaurant at Easton Town Center, 4145 The Strand West, Columbus. Call 614.416.2400 to make reservations.

Ted’s Montana Grill

will offer a Thanksgiving dinner featuring soup or salad, roast turkey and dressing (or cedar-plank salmon or prime rib), a variety of side dishes and dessert from noon to 8pm. Cost is $30, or $10 for children 12 and younger. Call 614.760.7753 to make reservations. 6195 Sawmill Rd, Dublin.

The Worthington Inn

will have a Thanksgiving menu, including oven-roasted turkey with mushroom pan gravy, carved country ham with grilled pineapple relish, carved prime rib au jus, butternut-squash bisque, candied yams, basmati rice, mashed potatoes, dressing, waldorf salad, vegetables, salads and desserts from 11am to 5pm. Cost is $19.95, or $9.95 for children 6 to 12, or free for children 5 or younger. Call 614.885.2600 to make reservations. 649 High St., Worthington.

The First Meetup :)

Author: swampkitty05  //  Category: Columbus, Events

I had a great time on Sunday at the first Columbus Food Lover’s meetup. It was so cool to spend a couple of hours hanging out with Brian and Lorence (and Boogie too!)

jenistrio

Afterwards, we headed over to Jeni’s where I had this tasty trio (Butterscotch with Cocoa Nibs, Salty Caramel and Torrone).

I’m throwing around ideas for the next meetup, and I’m thinking Mi Mi Cafe for Banh Mi, Pho and/or Vietnamese Coffee. How many of you would be interested in that sort of thing?

Getting the most out of your conference experience; Follow these basic guidelines to enhance your personal enjoyment and professional growth.(INFO TECH)

Information Outlook June 1, 2008 | Abram, Stephen Every year I republish this “classic” column around conference season. It has been reprinted around the globe and in many SLA chapter and division newsletters. It’s a collaborative effort over many years representing centuries of combined SLA Conference experiences. In this conference issue of Information Outlook, I thought it was timely to proffer the advice again. see here music notes facebook

The Basics * Turn off your cell phone or set it to vibrate. Relate to folks face to face.

* Don’t forget that wireless connectivity is free throughout the conference venue. Blog, take notes, Facebook, download handouts, and more!

* Survival includes aspirin, Advil, or Tylenol–you’re away from home and shouldn’t let a small pain interfere with your conference experience.

* Bring a personal water bottle (conference venues tend to be very dry) and personal covered coffee container. Our Seattle conference is “green.” Don’t be seen contributing to the 35,000 cups that typically hit the landfill from a conference our size.

* Layer your clothes–you can never tell what the room temperature will be and it’s never consistent. Temperatures and personal room comfort vary widely and there is precious little conference organizers can do about that. It is not uncommon to get evaluation forms back complaining that the same room was too hot and too cold at the same time. Plan ahead.

* Bring at least two pairs of shoes (you’ll need the change and variety).

* Bring an extra bag for bringing stuff home (clothes expand somehow while you’re away).

* Bring an office prepaid courier slip to courier heavier acquisitions, brochures, and materials back to the office (You’re not a mule). Plus, librarians seem to buy books on the road.

* You MUST have business cards. If you don’t have any, create your own on a laser printer or photocopier or have some made up by your employer.

* Wear your name tag high so people can see it. Take it off when you leave the venues. You don’t necessarily want strangers calling you by name on the street.

* Upon arrival, orient yourself. Familiarize yourself with all of the conference locations (conference center, hotels, and special event locations). Know where the coffee is–you’ll be surprised how much you’ll want it. Know where the washrooms are. Nothing is more frustrating than being lost. If you’re lost–ask a local for directions. There’s usually a map in the conference program–study it. It’s amazing how confusing big conference centers can be. For safety’s sake–know where you are and where you are going. Look at the floor plans in your program; they give you a bird’s eye view of what’s often a complex layout.

* If you’re on a restricted budget, bring your own water and snacks. Find a local grocery. Conference snack-bar prices are on par with air port prices.

The Sessions * Always try to go to the Opening General Session–then you’ll have something in common to talk about with new people you meet during the rest of the conference. Indeed, go to all keynotes. These general sessions are designed to be engaging and challenging. This year Dr. Vint Cerf, Charlie Rose and Seth Godin promise to be amazing.

* Create your schedule in advance (at least at the start of each day, but earlier if possible). Include all of the options you might like so that, if your desired session is cancelled or doesn’t meet your expectations or needs, you can hop over to another. Make sure you note the room locations so you can evaluate how much time you will need to get from one room to another between sessions.

* Plan to attend the SLA Fellows’ First-Timers and Fellows’ Connect event to make a few new friends and get a conference orientation.

* If a session isn’t meeting your needs, leave. Your time at this conference is important and you should get the most out of your investment in time, effort, and money. If you don’t see another session you are interested in at that time, then, by all means, head over to the INFO-EXPO exhibits.

* Generally you are “allowed” to attend all sessions including business meetings of the association, divisions, and committees unless these are specifically marked “in camera” or “executive session.” SLA is very open and you should see how your association works for you. It’s also a great way to find out what you might like to get involved in and volunteer to do.

* Make sure you get your tickets early for ticketed events. Again, if you miss-out on an event you desperately want to attend, or you need an extra ticket, check out the message boards in the registration area to see if you can find one.

* If you attend a business meeting and wish to be heard on an issue, you have a right to speak as long as you are in order. Just ask permission and you will be heard. If not, get out your “Roberts Rules” and make them work for you.

* If you want a good seat at a session, arrive a little early. If you’re late, have a little courage and take a seat wherever you can find one. Don’t hover and shuffle at the back of the room or in a doorway. Librarians tend to sit in the end seat of every row and you’ll probably have to shuffle theatre style to get a good seat in a middle of a row. Whatever you do, don’t stand for an hour–you’ll regret it.

* Evaluate programs from many directions: speaker, topic, title, blurb, sponsor, or convenor. If you’re not sure it’s for you, the speaker can usually be asked what level they will be speaking at just before the session begins. Then again, even if you’re at an advanced level on a certain topic, it’s always useful to learn how to communicate about a topic at an introductory level so you can explain it to users and management.

* Don’t forget to take advantage of the pre-conference workshops. You get deeper training there than in some sessions designed to provide only highlights.

The INFO-EXPO Hall (Exhibits) * Again, remember your business cards. You can enter drawings with them. You can have materials sent to you later. You can have contacts follow up later with more detailed information. And, you will look more professional.

* Write on the back of the business cards you pick up to remind yourself what you learned or what you’d like to follow up on later, even if it’s just to visit an exhibitor’s Web site or request a product trial. go to website music notes facebook

* The top three questions to ask …

–What do you have that’s new?

–Can you demo something interesting for me about your new/ enhanced/improved products?

–Are you making (Have you made) any announcements at SLA this year?

* Develop an “elevator pitch” about you and your employer to give in response to booth questions from booth staff. They want to learn about YOU in order to make sure they give you the information you desire in context. Being shy or furtive about your needs denies you the right to ever complain that your vendors don’t understand you.

* Some Exhibitors host hospitality suites for their best or prospective customers. If you’re invited, GO! They’re often fun, and you’ll meet key players in the library world.

* DON’T be tacky or unprofessional. Darting about the exhibit hall looking for free pens and other giveaways while avoiding eye contact with anything resembling booth staff is not the image you want to project.

* Please remember that vendor staff are often professional librarians too. Booth staff frequently include not only account managers but also members of a vendor’s executive team and key training or customer service personnel who have come to the SLA Annual Conference to learn and network.

* DO pace yourself. Look at the map and choose whom you absolutely MUST see and go there first. Better yet–make appointments in advance.

* DO ask as many questions as you like. If a booth person doesn’t know an answer to a question, he or she will find someone who does and get back to you later.

* DO attend vendor demos in the booths. These demos give you an idea of what’s new and often serve as mini-training sessions.

* DON’T assume that the offerings of your old, familiar vendors haven’t changed or that you know everything there is to know about them. This is your opportunity to learn what’s new and different.

* If you have no idea what a vendor does–they’re completely new to you–ASK. This is your opportunity to learn something new. Booth designs are notorious for not telling you WHY you would want to talk to the people there–overcome this barrier by asking.

* Remember that vendor’s staff are people, too. Don’t stereotype and don’t be combative just for the fun of it. Vendor bashing is a sport where no one wins. Be open to vendors’ suggestions, they’ve usually seen lots of libraries and library situations and may have something to share with you.

* DO wear comfortable shoes. There are rarely enough places to sit in the hall.

* DON’T be reluctant to say “No thank you” if you’re not interested.

* DO thank the vendors for the many ways they sponsor the conference and SLA. As a result of their participation, your conference experience is definitely richer and less expensive.

Networking and Social Events * Take time for yourself on field trips, tours, or social events. You are working much longer hours at a conference than you probably do on an “average” workday, and it is just fine to take a break. You’ll definitely absorb more if you rest occasionally. Remember, there are no more “martyr awards” at the conference than there are at home.

* Learn ice-breaker questions. Use them with seat mates, in lines and at coffee stations, wherever. Even if you’re shy, they will often induce even the most recalcitrant and shy person to open up.

–”Hi, I’m (Your Name Here) and I’m from (Your Town or Library Name Here). Where are you from?” –”What’s new at your shop?” –”See anything new at the conference?” “Attend any great sessions?” or “Learn something new?” * Come to the conference with specific people, institutions and contacts you’d like to meet in mind. Learn the art of the name tag glance to see what networking opportunities you might find. Remember: ALL of the people you’ll meet were in your shoes once.

* You’re going to be in lots of lines (for food, for coffee, for meetings, etc.) at the conference. Take advantage of this by networking with your new inline buddies–don’t just stand there.

* Leave the office at the office–professional networking does not ALWAYS have to have a “pure” business purpose. It’s great to have professional friends and acquaintances who are outside of your normal ‘”box.” It stretches you, and it’s one of the great values of the SLA conference.

* Don’t horde your business cards–they’re not gold in your pocket–they’re like smiles–they only have value when they’re given away.

* In general, assume anyone who’s wearing a ribbon is extra-approachable. They tend to be people who have volunteered to make the conference a success.

* Local librarians staff the hospitality booth–ask their advice about restaurants or sights to see. They know. They live in Seattle. Also, visit the Washington, D.C. booth to plan for next year’s conference that will celebrate SLA’s Centennial.

* Don’t be shy about asking people to join you for dinner or about setting up dinner groups–eating is a great networking opportunity.

* Be nice to students. Welcome them to the profession by treating them as colleagues.

* Always try to go to the conference-wide event party. This year it is on Wednesday afternoon and it’s guaranteed to be fun and you’ll make friends for life.

Getting Involved * Be positive–no one likes a whiner. Librarians will listen because they’re polite but don’t take that as encouragement for bashing SLA, individuals or vendors. People remember positive contributions and interactions far more than negative ones.

* You’ll probably meet your next employer at a conference. First impressions are important. Dress for the job you want.

* Write a report or memo to your boss or team and explain the value of the SLA conference to you. Tell them what you learned and begin laying the groundwork for attending next year’s conference in D.C.

* Volunteer–let people know that you’re interested in trying new things or experimenting with new roles in your association, committee, unit, chapter or division. It’s a classic win/ win situation!

The Association * Please make a point of attending the SLA Annual Business Meeting on Wednesday the and candidate speeches on Sunday. It’s when you can see the real work accomplished by the association’s leadership and volunteers.

* You’ll also likely meet SLA’s Chief Executive Officer, Janice R. Lachance and some of the great SLA staff at this conference. They are always in listening mode–so speak up! Our staff work hard for us every day and especially at the conference. Meet them and thank them for all they do.

Valuing Your Conference Experience Here are the benchmarks I use to evaluate my SLA conference experience:

* I met at least one new person every day.

* I learned at least one useful thing in a session every day.

* I had at least one substantive discussion with a vendor about a new product that I might need.

* I had fun every day.

* These hints owe a huge debt to the SLA Fellows and, in particular, to Dan Trefethen and Susan Klopper, who created a First Timers’ Package for the Los Angeles SLA Conference in June 2002.

STEPHEN ABRAM, MLS, is the president of SLA and is vice president, innovation, for SirsDynix. He is chief strategist for the SirsiDynix Institute. He is an SLA Fellow, the past president of the Ontario Library Association, and the past president of the Canadian Librarey Association. In June 2003, he was awarded SLA’s John Cotton Dana Award. He is the author of Out Front with Stephen Abram and Stephen’s Lightouse blog. This column contains this personal perspectives and does not necessarily represent the optinions or positions of SirsiDynix. You may contact him at stephen.abram@sirsdynix.com.

[ILLUSTRATION OMITTED] Abram, Stephen

Review:Cap City Fine Diner

Author: swampkitty05  //  Category: Columbus, Food Porn, Restaurant Review

Love him or hate him, there’s no arguing that Cameron Mitchell is a big name in the central Ohio restaurant scene. With 33 restaurants (rumored to go down to 11 soon since many are being sold to Ruth’s Chris), he has a place for every budget and every palate. One of our long time favorites has been Cap City Fine Diner. It’s been a while since we’ve gone, but once I found out they just had a major menu revamp, we decided to stop in on Saturday afternoon for lunch.

Because there was an OSU game that afternoon, Columbus was like a ghost town, with people either crammed into the Shoe or tuned in from their couches at home. The place was fairly empty when we were there, but our server was expecting a rush right after the OSU game – it’s location on Olentangy River Rd. makes it a popular choice for post-game partying (or drowning of sorrows, as was the case after Saturday’s game).

The strange thing is, even though there are tons of new choices on the menu, we went with old favorites, which haven’t changed a bit (except for an increase in price). Even so, as the most casual of the Cameron Mitchell restaurants, it’s still fairly affordable. The pics didn’t come out as sharp as I would have liked, because of a low light situation.

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Every table at Cap City gets bread service – a basket of fluffy, buttery yeast rolls, still warm from the oven. These are addictive, and if you’re not careful, you can end up filling up on bread before even getting your appetizers.

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For our appetizer, we chose Maytag Blue Cheese Potato Chips ($7.50), a huge plate of crispy house-fried potato chips topped with a creamy Alfredo sauce, chunks of pungent blue cheese, and scallions. Even with two people sharing, this is an imposing appetizer, almost too much for us to finish. We absolutely love the combination of flavors, though – while neither one of us are big fans of blue or green cheeses, this had enough of kick without being too medicinal.

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Since this was a lunch, and I wanted to keep it fairly light (read: wanted – I left the place stuffed to the gills anyway), I ordered a soup and sandwich. Cap City’s Triple Decker Grilled Cheese Sandwich ($6.95) is a tasty three layer concoction, with fried egg, scallions, tomato and dijonaise on country white toast, served quartered (with the crusts cut off, even) surrounding a huge pile of fries (healthier eaters can opt for one of many other sides). Other than the fact that tomatoes never taste really good out of season, this sandwich definitely hit the spot, without hitting the wallet too hard.

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For my soup, I opted for a cup of Steak and Black Bean Chili ($3.95), topped with some red onion and cheddar cheese. Their chili has long been one of my favorites, and inspiration for my own, with tender chunks of sirloin taking the place of the ubiquitous ground beef. Thick, with a depth of flavor I haven’t seen in many other chilis I’ve had, this is a classic I’ll return for again and again.

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My husband opted for a lunch-sized order of their Cap City Diner Meatloaf ($10.95), which is a nice-sized hunk of their tender, flavorful meatloaf (thanks to the combination of shiitake mushrooms, shallots and cream), topped with buttermilk-chive mashed potatoes, a huge onion ring, their BBQ gravy, and with a side of skillet beans with pecans. The beans aren’t even necessary – Mitchell’s interpretation of an American classic stands alone even without all the extras. The presence of potatoes and gravy act as a complement, but don’t elevate an already tasty entree.

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For his soup, my husband chose a cup of their Roasted Creole Tomato ($3.95), which would have paired quite well with my triple decker sandwich. I’m not a huge fan of tomato soups (they tend to be rather flat), but this had a nice, smooth, creamy tomato flavor which slowly developed into a nice warmth on your tongue. Easily the best tomato soup I’ve ever had, hands down.

We were far too full to even consider dessert, but if past experiences are an indication, you can’t go wrong with their Banana Foster Bread Pudding ($5.95) – just make sure you have someone (or someones) willing to split it with you; it’s absolutely massive, and even sharing it, has nearly sent me into sugar shock on more than one occasion. But so totally worth it – the rum caramel sauce alone makes it worth it.

Even if you’re one of these people who run like hell from any Cameron Mitchell restaurant, give this one a try. It’s casual, it’s fun, it’s affordable. And while it’s *technically* a chain (since there’s also a Cap City in Gahanna), it doesn’t feel like one.

If you’d like to go: Cap City Fine Diner, 1299 Olentangy River Rd, Columbus. 614.291.3663.

Cap City Fine Diner and Bar on Urbanspoon

The Antithesis of a Local Thanksgiving

Author: swampkitty05  //  Category: Holiday, Recipes

Last night my husband and I, wanting for Thanksgiving food but not for the work involved in making Thanksgiving food, decided on a lark to do a “dry run” of Thanksgiving, making it with as many convenience foods as possible and as little actual work as possible, at the lowest cost possible. Thus we give you our version of Thanksgiving this year, with the least effort possible.

antithanksgiving

The turkey? A Jennie-O bone-in oven ready (bake in bag from frozen) turkey breast ($17.00). With that, we made a bag of Yoder’s Homestyle Mashed Potatoes with Lumps ($2.99), Bob Evans frozen green bean casserole ($2.99), stuffing made from leftover sage and herb foccacia bread from our Bravo dinner the night before ($2.00 for a half loaf), an onion (33 cents), pre-chopped celery from Giant Eagle (about 66 cents worth), chicken broth (.50) and a stick of butter (.75), a can of Ocean Spray cranberry sauce, or “canberry sauce” as we like to call it ($1.00), Green Giant frozen candied yams ($3.99) and gravy that came with the turkey (free).

Our impressions? If an all-local, takes 16 hours to prepare and EVERYTHING is made from scratch Thanksgiving meal is a 10, we’d rate this about a 7. The turkey was excellent. The stuffing would have been better had I just used the 50 cent loaf of white bread and seasoned it separately (the taste was good, the texture was a bit off). The green bean casserole was better than my own. The mashed potatoes were indistinguishable from those made from scratch. I’m one of these odd birds who like canberry sauce, so I enjoyed that. I wasn’t crazy about the candied yams, I much prefer my own recipe (these were a little too molassesy for my tastes). The gravy was pretty dire – too salty and tasted a bit like turkey base. The final cost (with dessert)? Less than $40. Compare that to the over $200 I spent last year… So with some changes (making stuffing with white bread, making my own gravy, making my own yam recipe)? As good as any Thanksgiving dinner, without standing over a hot stove, without tons of dishes to clean up, and without needing a week to recover. And as much as I do love eating local, this year it’s just too much trouble to cook from scratch, especially since it’s just the two of us. Even convenience food has it’s place sometimes. Oh, and about dessert:

3layerpumpkin

Triple-Layer Pumpkin Spice Pie. The layers didn’t come out with quite as much contrast as I would have like, but it definitely had the pumpkin pie vibe going on, and in only 20 minutes of prep. And who am I trying to impress anyway?

Triple Layer Pumpkin Spice Pie
recipe courtesy Kraft Foods

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 0z.)
1/2 cup PLANTERS Pecan Halves
1 Tbsp. honey

BEAT milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.

ADD 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.

REFRIGERATE 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.

Okay, so now that we have our want for Thanksgiving food out of our system, what are we actually going to do on Thanksgiving? We’re torn between two choices. One involves driving to Jungle Jims near Cincinnati and picking up a Turducken Roll, which we would proceed to serve with various Cajun side dishes, and our other choice is just to go over to Mi Mi Cafe to load up on Banh Mi, Pho, and Vietnamese Coffee. In our position, which would YOU choose? And for the Americans reading, what Thanksgiving plans do you have this year?