Category: Uncategorized

The Invisible Hand

~ Leslie Lanagan ~ 1 Comment

I disapprove of what you say, but I will defend to the death your right to say it.

-S. G. Tallentyre (Evelyn Beatrice Hall)

We are in a moral morass thanks to the SCOTUS ruling that a baker does indeed have the right not to sell a wedding cake to a gay couple due to religious beliefs. It would have been a totally different case had the baker just posted a sign that said, “we reserve the right to refuse service to anyone,” and kept his mouth shut. But, he didn’t. He brought in the phrase through counsel that “decorating cakes is a form of art through which he can honor God and that it would displease God to create cakes for same-sex marriages.” Here’s where that gets tricky. It was masterful to bring in artistic expression…. probably the only reason that this became a SCOTUS case in the first place.

Let me be clear- these are the ramblings of my legal brain, after completing a course in Constitutional Law (in which I did very well) and becoming a paralegal in the state of Texas, which does not give me license to either claim understanding of Colorado law or dispense legal advice, but does prove that I understand rules of civil procedure. It has nothing to do with how I feel morally about being treated like a second class citizen. I am talking about jurisprudence, which often departs from morality.

The truth is that the ruling was sound. I’m sorry, it’s terrible, and it’s the truth. One paragraph in a news article regarding Kennedy’s opinion stands out to me, and apart from anything else, it is the question at issue on which the entire case rests:

Kennedy, the author of some of the court’s most important gay-rights rulings, began by explaining that the case involved a conflict between two important principles: on the one hand, the state’s power “to protect the rights and dignity of gay persons who are, or wish to be, married but who face discrimination when they seek goods or services”; and, on the other, the “First Amendment rights to freedom of speech and the free exercise of religion.”

In that vein, I find for the baker as well. Again, artistic expression is key in this First Amendment ruling. It is also important to note that this case began before Kennedy’s landmark gay rights rulings occurred, so some of the ruling reflects being “grandfathered.” On the other hand, the state of Colorado did itself no favors:

The Court concluded that the [Colorado Civil Rights] Commission’s actions violated the State’s duty under the First Amendment not to use hostility toward religion or a religious viewpoint as a basis for laws or regulations. Under the facts of this case, the Court determined that Phillips’ religious justification for his refusal to serve Craig and Mullins was not afforded the neutral treatment mandated by the Free Exercise Clause.

This conversation is not over, but it does not begin and end with this SCOTUS ruling. It begins with the American population. An overwhelming majority of Americans support gay marriage, and, in fact, its sanctity. It is time for the hand of the market to reflect it. More powerful than any court decision is not giving money to businesses who discriminate against anyone, and to fight like hell for sexual orientation to become a state and federally protected class.

I understand both sides of the issue- wanting to correct a wrong, and also being skeptical of wanting to give a raging homophobe your money in the first place.

And if you are a liberally religious person, it is time to stand up and reclaim Jesus as your own. Jesus never said anything about homosexuality, so as theologian Jim Rigby proclaims, it cannot be essential to his teachings. I personally believe that because Jesus was all about widening the net of acceptance, he would be horrified at current Biblical literalism. As in all things, I could be wrong, but I doubt it. If we are to have true religious freedom in this country, the Religious Left needs to do more to make itself known- not that they are not fighting the good fight, but they do not have the clout, basically controlling an entire political party, of the Religious Right. It is not my goal for the Religious Left to control the Democratic Party, because I believe that separation of church and state should remain intact.

I do believe, however, in protesting all of the freedoms that the Religious Right says we should not enjoy, because they are trying to create a theocracy…. As in, you can have religious freedom as long as it’s the one we believe, too.

Never forget that we also have the right to fight like hell for freedom from religion, as well. Even as a liberal Christian, I am on board with this, because again, separation of church and state should remain intact. Religion can and should influence how we vote, but as a result of going into our closets to pray and meditate, not trying to subvert the entire political process.

We were warned a long time ago, and we didn’t listen:

Mark my word, if and when these preachers get control of the [Republican] party, and they’re sure trying to do so, it’s going to be a terrible damn problem. Frankly, these people frighten me. Politics and governing demand compromise. But these Christians believe they are acting in the name of God, so they can’t and won’t compromise. I know, I’ve tried to deal with them.

-Barry Goldwater

It has become so prevalent that the word “Christian” is associated with bigotry and literalism that it sometimes makes me sick to my stomach to admit I am one, because I don’t want to be lumped in with the uncompromising Word of God™ that needs no translation after thousands of years, becoming stagnant and not the ever-living document it was meant to be. For instance, I think that we are constantly adding to the Gospel, that our words are no less important than the ones set forth for us by the writers of the Old and New Testaments. They were just regular people, like us, who felt divine inspiration…. and not only that, it was a regional council in 1546 which resulted in the Canon of Trent.

Furthermore, the King James edition was specifically made to reflect the views of the Church of England, the basis for the Protestant church today. So think about all of those regular people we left out…. all of whom had something to say and weren’t deemed worthy of inclusion.

We all need to keep writing the Gospel of our lives, whether or not it is deemed officially worthy of inclusion, because even if we are not included in “canon,” it is already well-documented that it doesn’t matter. Someone else long ago threw out regular people’s truths because it didn’t line up with their beliefs…. but that doesn’t render them invalid.

Because if we’re going to talk about religious freedom and the government, it has to reflect the changes in our own lives, as well. My favorite stories are the ones in which Biblical literalists step into the light of inclusion, leaving behind the comfort zone that is only “thisbig,” due to the threat of hellfire and damnation…. or simply reaching out to someone unlike themselves after un-thinking that it is unpleasing to God.

The reality is that reaching out to people unlike yourselves is the entire point of the Gospel. For that part, there is no translation needed.

We have to prove it with our money. Few things speak louder than fear of losing money or going completely bankrupt because of discrimination. We may have to drag bigotry out of society kicking and screaming, but it is what needs to happen. We cannot rely on the courts to do it for us. Some things have to start with realizing what is true for us, and acting on it.

Sometimes, the invisible hand of God working in our lives coincides with the invisible hand of the free market. It can either be life-stifling or life giving.

You get to choose.

Amen.
#prayingonthespaces

Ramekins, Man….

~ Leslie Lanagan ~ Leave a comment

I feel like I am the SpongeBob SquarePants of my restaurant…. always unfailingly cheerful in the midst of incredible busyness. This is because I get paid a lot for what I do, more than most people in my position, actually, so being happy is easy. I prep, work the line, wash the dishes, and keep smiling.Cleaning_Dishes It’s not glamorous in the slightest, but when you’re the member of a team, it’s so much fun. When I’m in the dish pit, I am the most important person in the restaurant. Just try making it through a shift if one of the cooks walks out. It’ll be fine. Now imagine that the dishwasher walks out. You’d be up shit creek without a paddle in five seconds flat. Even the chef could walk out and we’d still make it.

There’s only one thing that drives me up the wall, and I’ve been searching for YouTube videos and subreddits to try and figure it out. Ramekins…. those little silver cups that hold all the sauces.  They get stacked and dumped in the prewash, which becomes useless when there’s ketchup, cheese, and grainy mustard in them. I swear to God, ketchup will be the death of me. I can’t even look at it anymore. Right now, washing hundreds of ramekins is extremely time consuming, because even if I run them through the dishwasher, they flip around and stack, making the dishwasher cycle useless as well. Doesn’t matter if I separate them…. in one minute they’ll be stacked again. So, I separate them and clean them out before I run them through the dish machine, which gets me in the weeds faster than anything I have to do…. and if I save them until the end so that I can keep up with the rest of the dishes, I’m not leaving until it’s dark thirty.

The best method I’ve found so far is to separate them and put a cutting board on top so that they don’t flip around as much, but they still have to be clean because all of those sauces won’t come out in the wash. They’ll just be hot AF from 140 degree water and I still have to clean them out.

This was especially taxing last night, because our business died down severely and there was only one cook and me left when the bar flooded with people wanting to watch the Capitals game (which we won- go Caps). I had to step up to the line and leave the dishes because there was no way one cook could keep up. So then it’s closing time, when we should have been done with most everything had the night gone according to plan, and I didn’t get home until 0200. Despite that, I am still eager to be back at work tonight, because it’s Sunday, which means we close earlier, business will be steady yet not overwhelming, and it will be a much more relaxed atmosphere, even if I have to both wash dishes and prep my brains out.

Last night, we were so busy that I didn’t even know the Capitals had won until I got home.

I am sure that this entry is very boring for those who don’t work in a restaurant, but I feel that I need to illustrate just how hard a job it is for people who think it is unskilled and not worth a good salary. How much would you want an hour if you had to dig out other people’s dirty food and condiments for eight hours at a clip? I’m betting I couldn’t pay you enough.

Plus, there’s all the pans we use to cook that have food caked on that the dish machine won’t clean on its own, so how much would I have to pay you to get you to scrub caked, burnt cheese out of skillets until your hands are cracked and bleeding from steel wool?

How quickly could you memorize where everything goes when it needs to be put away?

spongebob-sqp1-620x500How quickly could you deep clean a kitchen so that no one is kept past their scheduled shifts by an hour or two?

How many of you would sign up for clothes that are beyond dirty and barely any time to get your laundry together before you have to be back at work? How many of you would sign up for a job that always leaves you soaked and smelling like old food? I’m wagering that of all my readers, not many. I realize that people coming to this country illegally is not necessarily the best policy, but immigrants are generally the ones willing to do those jobs in the first place. The “they’re stealing our jobs” trope is getting so tired, because the hospitality, farming, fishing, and crabbing industries are running out of people to employ, because the same people that say “they’re stealing our jobs” aren’t exactly lining up to get hired. Write it down.

Additionally, immigrants will work so cheaply that it’s what makes our groceries affordable. The cost of groceries will rise to support minimum wage and benefits, so enjoy your $14/lb tomatoes…. not that I’m opposed to them, necessarily, because all people should get a living wage and benefits. I’m just saying. Even if the cost of groceries rise, it’s still cheaper and better for you than eating in a restaurant.

The magic trick that I don’t see happening is people who want to be upwardly mobile and think they deserve high-powered jobs “lowering themselves” to become dishwashers and cooks. To wit:

Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires.

-John Steinbeck

I don’t see a lot of people with my attitude and optimism, because I absolutely know I’m doing important work. I am actively involved in an industry that makes other people happy, often at the expense of living my own life. For instance, I am not available to socialize during the hours when other people socialize, because I’m taking care of them. I make sure they have excellent food and clean dishes on which to eat. No one screams louder than people who don’t get both of those things….. more likely than not, people who are both opposed to immigration AND getting a job in the service industry.

It’s probably because they’d have to clean ramekins.

When I Work

~ Leslie Lanagan ~ Leave a comment

I have an app for my phone that keeps track of my schedule called “When I Work.” I also have a Google Calendar feed from the pub that syncs with my personal calendar so I can see work and social commitments all in one place. You know why this is so helpful? I rarely know what day it is. Since my weekends are no longer on Saturday and Sunday, life is simply a blur from one shift to another. I have reminders set to go off two and three hours before my shift, and when they go off, I get dressed. In effect, it doesn’t matter what day it is. When my computer and phone say “go,” I do.

0d6fba54c423e722f9f3f9ec2fe3b365I’ve tried to keep my schedule as normal as possible by coming home and going to bed at a reasonable hour, but I do not set an alarm. I need 10-12 hours of sleep to restore lactic acid, and if I’m in bed by midnight or 1:00, I have plenty of time. This morning, I woke up at 10:00 AM and stumbled downstairs to make the coffee. My roommate was jumping up and down because she’d just gotten a full-time job, and I really wanted to join in, but my energy level was at ZERO. I remember fondly the days I used to be a morning person. It’s just not possible anymore. By the time I wake up, my Aleve™ and Tylenol Arthritis XR™ have both worn off. By the time I start the coffee, I’ve taken more, but they haven’t kicked in yet. So, when I say that I am stumbling down the stairs, I mean it. The bones in my feet seem not to be strong enough to hold me up. I toddle down one step at a time, as if I have regressed to age three. So, after waking up to the feeling I’ve been hit by a truck, someone yelling “LESLIE, LESLIE, LESLIE!!!!!” is nails on a chalkboard. But at least it isn’t something for which I have to come up with an answer, just listen and say “congratulations.” It’s difficult to be so happy for someone and not be able to reciprocate in the excitement they might want.

I feel I have to catalog every moment of this adventure, because the last time I was a cook, it was hard… damn hard… but I look back on it and think of it as one of the happiest times of my life. With this repository, I hope I’m allowing time to slow down so that I can take it all in. Believe me when I say that despite the pain, it’s worth it.

The dishwasher surprised me last night when she spoke to me in Spanish and I understood every word. She told me that my eyes were beautiful. Since she has brown eyes as well, I said, “our eyes are both beautiful- they are the same.” She said that no, they aren’t, because mine have such clarity. The funniest moment was when she was rattling off what I needed to do in Spanish and I said, “lo siento, mi espanol es muy, muy mal. Habla despacio, por favor” (I’m sorry, my Spanish is very, very bad. Speak slower, please). She said, “that’s ok. So is my English.” I laughed until I cried.

The thing is, though, I am exhausted and sore right up until I get to work, and then muscle memory takes over and energy courses through my body. All of the sudden, I am on fire with passion and drive, when minutes ago I was walking around like I’d just been hit by a truck. When we’re the busiest, on Fridays and Saturdays, I sometimes feel as if I’ve volunteered to be in a car accident by the time I get home.

I’ve also figured out why I am usually in the dish pit rather than the line. It has nothing to do with ability. It’s that there are only three people in the kitchen besides me that understand English, and when none of those people are scheduled with me, it makes more sense to get me out of their way. Not everything can be done with facial expressions. But that’s only part of it. The second is that to my surprise, I’m faster in the dish pit than I’ve ever been, which makes the cooks grateful because we can all get out of there earlier. It has never been my life’s dream to be a dishwasher, but the fact that I can flat do it makes me incredibly happy.  Internal satisfaction is so incredibly high, especially since I have received “honorary Mexican” status. It’s like a video game level being unlocked because I’ve gained so many experience points. 🙂

I also think that the other cooks think I don’t like their food, because I won’t eat at work. We are generally fed “family meal” at the beginning of a shift, but what I have learned early and often is that I’m slower when I feel too full, and just need to hydrate. Every day, I say, “no tengo hambre, tengo sed” (I’m not hungry, I’m thirsty). I wait until after I’m done to eat, and try to eat lunch early enough that I don’t feel too fat and happy once I get there. The other cooks do not understand this, and are constantly offering me rich, rich food. Nothing in a restaurant is healthy unless you go to a vegan joint. Just trust me on this one. Lots of oil, butter, heavy cream, etc. I mean, that’s what makes it delicious, and also what makes me feel like there’s a rock in my stomach.

What I will take, though, is when someone makes limonada in the blender. A little sugar and shaved ice goes a long way. It makes me feel almost human again, often why I have a Coke™ or Sprite™ at the end of my shift rather than a “homemade” beer.

Speaking of homemade beer, the woman that started the brewery, Julie Verratti, is running for Lt. Gov. of MD. The LGBT PAC had a meeting at the pub, and I was cut early enough to make it. Remember in The West Wing when Josh and Sam realize Bartlett is “the guy?” Well, Julie is that person for me. At the end of the meeting, I went up to her and said, “it is such an honor to work for you.” She shook my hand and didn’t fail to notice the tears in my eyes. I’m hoping that at some point, I can either work or volunteer on her campaign…. but that would involve asking her if I could, and I’m not that brave yet.

Mostly because I have no idea what day it is when I work.

 

Mileage May Vary

~ Leslie Lanagan ~ Leave a comment

I have silver in my hair and eyebrows. I am also only 5 feet, four inches tall. When I go to work, I wear either jeans or khakis, a t-shirt, and a baseball cap. Therefore, you can neither see my wrinkles or old person hair. When I am “all nellied out,” a phrase that makes me laugh because it comes from Nelly Olsen in Little House on the Prairie (code for lesbians and gay men dressed to the nines), I look every bit of my age. When I am “all dyked out,” I look barely above 15-year-old boy. I am sure that I will look older once I get my chef pants tailored and buy a coat to protect my arms (burned myself pretty bad last night and hope chicks dig scars), but maybe not, because I still have to cover my hair… and in a baseball cap, I look like I am wearing the universal uniform of “my daddy’s a lawyer,” or “yuppie douchebag brotard.”

I also really like getting mistaken for a boy, but not because I want to actually be one. It’s just hilarious watching people get flustered and be all like, “I’m so sorry, ma’am.” They’re bothered way more than I am, and I enjoy it immensely. There’s just this moment of OVER apologizing while I laugh internally.

As I have said before, I just enjoy boys’ clothes because the shoulders fit and I can still look crispy, while even a men’s small is too big…. thus, why I have to get my chef pants tailored because they fit in the waist and the cuffs go over my shoes into the tripping zone. It also wouldn’t hurt to get my shirts, Dockers,™ and blazer dry cleaned. When I am not working, I am all about the sharp. It also helps when I’m not wearing a hat and my hair and jewelry are all cute.

But this status update on Facebook slayed me. As you know by now, I work in a brewpub, where we brew our own beer on site and serve it with food:

2018-05-31 10_53_20-Window

When the van pulled up, the automatic door opened and the driver immediately said, “how old are you?” I said, “40.” “Good,” she replied. “I just didn’t want to get in trouble for taking a minor to a brewery.” I didn’t want to laugh at her, so I was absolutely shaking internally with laughter, the kind where no sound comes out but I am absolutely coming unglued.

It’s kind of cool that I haven’t been a minor for 20 years and I still get mistaken for one on a regular basis. I was in a liquor store a few months ago, and even though I was only buying spicy ginger ale, I still got carded because the cashier thought I was too young to be in the store.

I feel like I should have a t-shirt that says “Older Than Advertised.” There’s a reason I don’t dye my hair anymore. I am looking forward to a little more grey coming in. It’s a shame people can’t see inside me, because they’d instantly know how old I am by the way my spine corkscrews and the inflammation of 40-year-old arthritis.

Or, as I told my mother when I handed her an eyebrow hair, “your daughter’s first grey one. You can put that in the baby book somewhere.” She laughed and told me that she went grey much earlier than me and to just relax. It didn’t mean I was old.

Unsurprisingly, it was not comforting in the slightest.

It is now, though, because sometimes being mistaken for younger than I am is great, and sometimes it’s annoying.

Mileage may vary.

Empty

~ Leslie Lanagan ~ Leave a comment

I feel as if my writing brain has gone empty, because my energy has been zapped for every minute I’m home. I just don’t have much brain power after I get out of the kitchen; for me, that’s part of the point. I am often wandering the earth with my head in the clouds, and not all memories/thoughts are pleasant. I got divorced, I lost a great friend, and my mother died… memories that are still extremely loud and incredibly close, because even though I can count years between all of those memories, I can’t often count distance. I am sure there is a lot I will forget about losing Dana and Argo. Losing my mother divides time into “before” and “after.” Grieving the death of a parent is infinitely more severe than the loss of the alive… or is it?

I am occasionally not sure which is worse. I will never see my mother again, our last conversation being truly the last. There will be no news of her. There will be no updates. There will be no future. It is devastatingly final. On the flip side, memories of the living flood my brain, and I think about both women, people I love dearly, out in the world living their lives without me. Grief that I won’t again know who and how they are is often just as painful as finality. Growing and changing with them has stopped.

Even the grief between them is different, because of their levels of participation. With Dana, I can honestly say that we destroyed each other, and with Argo, I can own up to the fact that because I was in the middle of the worst time of my life, shit rolled downhill. I abused the absolute privilege it was to be her friend. Our connection was explosive, to the point that the chord that used to run between us was akin to touching a live wire and living to tell the tale.

What sticks with me about the relationship with Argo is that we could be angry to the same extreme we could love each other- that live wire alternately overclocking my brain to its limits and burning me up inside. I have since come to believe that we are both minds you only meet once or twice in a lifetime… but for very different reasons. Logically, she can see all 75 sides to a problem and have them figured out before you can even tie your shoes. Emotionally, I am one of the most intense people that everyone who’s ever met me says they know. Therefore, I think we each served each other magnificent dishes in which the other had only a few of the ingredients.

She was my soulmate, but not in the stereotypical definition… in the Elizabeth Gilbert definition in Eat. Pray. Love. Argo was one of the people sent into my life to shake me up, to get me to see things that I could not see on my own, and those people are generally not designed to be permanent, and not always your partner. Anyone can be an Elizabeth Gilbert soulmate, and the analogy I draw is that she is Richard from Texas. It was a mistake to feel those in-love butterflies where she was concerned, but two things about that. The first is that I am not unique or special. It was transference, like falling in love with your therapist when they uncover the root of your problem and the AHA! moments they cause in you. The second is that I was aware the entire time that was all it would ever be. It was all my shit to work on, my shit to move past, and when that day came, there was much rejoicing (yaaaay). But by the point I could sincerely look at her as a ride-or-die, we’d broken so many plates it was impossible to glue everything back together…. or perhaps a better phrase would be that the live wire burned our whole house down….. and everything inside will always smell like smoke.

What sticks with me about the relationship with Dana is that I could have been better to her, and she could have been better to me. Our demise did not happen overnight, but a series of years in which we thought we had it handled and in fact, did not. Life gets in the way when you take your eye off the ball. But that time in my life is just one of the many things that make me want to be a better person in the future. I could have gone my whole life without learning all those painful lessons, thinking that she’s the only one I’ve ever wanted to chase around a nursing home. Because of this, it’s been years and I still feel like being in a relationship would be inflicting myself on someone else. I don’t yet have that internal sense that I would be a good partner for anyone until I have learned to be a good partner to myself…. and in fact, I think that was the biggest problem I had in the relationship with Dana altogether. My self-esteem was low, as well as self-reliance.

I feel that these years of being alone has increased both, and I am grateful for them. You have to find gratitude in divorce so that it doesn’t eat you alive forever. I count the good things about being apart from Dana like a rosary. I have to, because otherwise the self-esteem I’ve gained gets flushed down the toilet and I focus on all the mistakes I made that led me to this often lonely place. That being said, there is gratitude in loneliness as well.

Don’t surrender your loneliness so quickly. Let it cut you more deep. Let it ferment and season you as few humans and even divine ingredients can. Something missing in my heart tonight has made my eyes so soft, my voice so tender, my need for God absolutely clear.

-Hafiz

Gratitude for loneliness has allowed me to crack open to let some light in. But, there are things in which I miss specifically about being married to her, and things I miss about being a wife as a role, rather than being attached to a specific person. I don’t miss romance as much as I miss simple contact comfort. The former, I have learned I can do without…. the latter, not so much.

But I hear that in order to get those things, you actually have to put yourself out there, often where I fall short. It is a universal axiom that hurt people hurt people. and I am reminded of that fact every time I think I’m ready to date…. and then I hide. I keep thinking, “one day, I’ll be ready, and I have to be prepared for it.” But at the same time, there’s never going to be a moment in which I truly feel prepared, because introspection is a lifelong process. Some things I won’t know until I do meet someone, and have the chance to act on the things I’ve learned while in isolation.

I do take comfort that I am a good friend, that I have at least learned that much. It is the basis for all good relationships, and I feel solid in my ability to love my adopted brothers and sisters like the family they are.

For instance, I think the biggest lesson has been learning not to pour from a cup that is empty.

 

Pop

~ Leslie Lanagan ~ 2 Comments

My Facebook status today:

I just got the best news I’ve gotten all day. I was supposed to be back in the kitchen at 1300. My kitchen manager just called and said, “could we change it to 1500?” Umm, yes. Yes we can. I worked from 9:00 AM until 11:00 PM yesterday without a break as the dishwasher- don’t feel sorry for me. I got line cook pay for all of it. But *not* having to be back so soon is a hug from Jesus. I might actually have time to write something. Life is beautiful and I love everything and everyone right now. God, I love my job, but it’s been years since I worked a double and 40 is so different from 28.

I don’t mean to complain in the slightest, because I am so lucky to be doing the work I want to do. But at the same time, I am constantly in pain, as well as perpetually exhausted. I thought I was going to have the day off today, but I was called in rather last minute. I only get one day off this week, though the rest are short shifts (relatively- mostly 5:00p to midnight or 6:00p until 9:00, though I often have extra hours added on those nights because we’re too busy to get all the cleaning done that needs to keep our kitchen up to code. I mean, I keep my station clean as I go, but stations need to be broken down and deep cleaned before I can really be satisfied with leaving. And the kitchen manager would rather pay me to get those things done than have me walk out and leave everyone else to do it).

Although today I am really not sure how busy we will be. Memorial Day is a toss-up, because we have a huge outdoor beer garden, but it’s supposed to rain. Also, on Memorial Day, people tend to grill outside in their own backyards. I have a feeling that most of what I will be doing is prep for the rest of the week, as well as stepping up to the line during an inevitable pop.

I had such an internal satisfaction in being the dishwasher yesterday, because I was so diligent about keeping up with the dishes that it only took 44 minutes to close down the kitchen. That’s the thing I love most about working in the kitchen- it’s all about self-esteem for a job well done, and I don’t need any external validation that it went well. Kudos are amazing, but never necessary. Also, because salaries are higher in this area, I’m basically $0.50 away from making as much as I did in IT. Like I said, I’m sending out resumes to places I think are interesting, but it feels good to be in a place where I’m not desperate to get out of the kitchen because it doesn’t pay the bills.

I just hope that I don’t get called in on my day off tomorrow, because Pri Diddy and I made plans for brunch at one of my favorite places, Teaism. If I do, though, it won’t be until the afternoon, so I don’t think I’ll have to cancel. I purposefully get together with friends in the morning because I never know what my schedule will be like. It’s hard not to be able to respond to messages until late night/early morning, but so far, my friends don’t seem to mind. I just always hope that they can sleep through their phone dinging…..

But I also hope they notice that I am happy, and that’s the best part. I get a place where, again, internal satisfaction is high, and I can relax with a beer or a soda at the end of the night with people I genuinely like. Heads up that we have Mexican style cola on draft. It is so crazy good that it’s officially on my Chef’s Game last meal. I don’t drink it too often, though, because club soda is still my favorite.

It reminds me of being 14 and visiting jazz clubs when I was too young to drink, yet still wanted to look sophisticated. One of the things I’ve lost in my many moves that I regret to the ends of the earth is that in one of those visits, I brought my Arban book (the Holy Grail of trumpet educational exercises) and Dizzy Gillespie signed it. He said, “man… I haven’t seen one of these in years.” It was just one of the highlights of my short career as a jazz trumpet player, and by “career” I mean high school.

And on that “high note,” I think I’ll actually take a shower while I still have enough energy to get in. Hot water and soap sounds delicious because last night, I was so exhausted that I fell asleep in my clothes (double yuck). Believe me, I think you all want me to take a shower, because I’m betting you can smell me from there.

Long Days, Short Nights

~ Leslie Lanagan ~ 7 Comments

I find that the longer I work at the pub, the stronger I get. This is naturally what’s supposed to happen. You can’t carry stuff that heavy and do what’s basically a cross between Zumba and hot yoga for six to eight hours at a clip and not feel a change in your muscle mass. Although I will admit that though I’ve been tempted, there’s been at least twice where I just wanted one of the guys to take over. I couldn’t bring myself to ask.

I’m short, and I have trouble dead lifting 50-60 lbs over my head. I also have trouble admitting that men have better upper body strength and are taller, because what comes to me first is that women can do anything men can do, and I’m just admitting weakness and proving to myself that they can’t. Simultaneously, I would kill for someone to say, “that looks heavy. Let me carry it for you,” while I am thinking ” I would legit fall over and die before I admit defeat.” I feel I am forgetting something important- that it’s not my femininity that’s the problem. It’s that I personally am short and weak after long years of computer butt. To my credit, the “I would legit fall over and die before I admit defeat” part of me won, and I muscled through. Unfortunately, there’s not a lot of working smarter and not harder. The walk-in refrigerator is set up the way it’s set up. There’s nothing to lever, pulley, or otherwise physics into being. It’s just mind over matter. If I think I can or I can’t, I’m generally right.

It makes me feel good to see these changes in my body after such a long dormant period. Even working in an office is physically lazy, though I mean no offense. It is mentally taxing to an enormous degree. This has changed due to Bluetooth, people bringing their laptops to you on battery power, and wi-fi, but when I was low on the food chain in IT (late 90s, early 2000s), I did get workouts from climbing under desks to fix cabling and the like. In IT now, you barely have to get up.

Even with the relaxed atmosphere physically, depression and anxiety build up for two reasons. The first is that you tend to see the same problems every day, sometimes from the same people… every day. The second is that they’re always mad about it, and no matter what they did, it’s all your fault. I had one person get mad at me because their thesis disappeared- they’d stuck their floppy disk onto their refrigerator with a magnet and of course, had no backups, because why would they?

For me, the difference between working in IT and working in a restaurant is that with cooking, it’s always fresh hell instead of stale. It is also a proven fact that movement is an excellent treatment for depression, anxiety, and PTSD. None of my own mental problems were caused by working in IT, but if you’re already feeling all of these things, being mentally taxed and not physically makes it ten thousand times worse.

People haul off and call you a piece of garbage and you’ve agreed with that for years, despite the fact that you cannot help them fix their computers while their computer is on their desk at work and they’re out driving and just thought to call you from the car. I am sure that now it’s possible with remote desktop, but not if their computer is off and they’re in New York and you’re in Oregon. I’ve often been sorry for not being able to plug a computer into the wall from 3,000 miles away.

You might laugh at this, but I guarantee it’s a sad place to be, because the feeling is so helpless. You couldn’t do anything to fix the problem and even though you’ve just spent 15 minutes on the phone with a total idiot explaining in three different ways why you’re useless, it gets to you. You live for the moments when all you do is walk into a room and press one button and the entire office thinks you have magic powers.

IT jokes about idiot users conceal deep, deep rage for the very scenarios I’ve described… especially when the customer is always right and their idiocy has to come with an “I’m here to serve you” patois.

With cooking, there’s a buffer zone called waitstaff, and never think I’m ungrateful for it. While cooking is busy, it’s not nearly as abusive as working with the public.

It is, however, perpetually exhausting even as you get stronger, because I can’t speak for everyone in my profession, but my sleep cycles have gotten shorter as my body rebels against my natural circadian rhythm. If I don’t go to bed until 0200-0300, I’m still up by 0630-0700. Part of this is that there’s a ton of natural light in my room. Part of it still is that the rhythm of the world keeps going- traffic noise, lawns being mowed, construction… I try to nap, but so far, that isn’t doing anything for me. I just “keep calm and coffee on.” Because of the noise, even if I take a sleeping pill, it doesn’t keep me asleep. I just feel like I’m walking through a Jell-o mold at dawn.

Yet another reason why my shift drink is usually club soda with extra ice and lime. The sugar rush of beer keeps me up even later. I give in when I don’t have to work the next day, because sometimes a cold one after work is a good thing, and it is also important to say that I’ve at least tried our products…. I haven’t had a bad beer yet, and it is vital to me that what I’m drinking is local to my adopted hometown.

I have also learned the hard way that too much alcohol makes my medication less effective, and the last thing I need on earth is that happening. And, apparently, too much alcohol, for me, is having a beer every night… something lots of people do, and I joined them until I had my own epiphany about it. Too much for me is different than most people, and I’m okay with that.

Plus, beer doesn’t have ice in it, and by the time I get out of the kitchen, it is the first thing I want. I could take a bath in ice and it wouldn’t be too much…. and in fact, might be a good idea given how badly I have osteoarthritis in my back and hands.

But for all my aches and pains, I never think about what’s happening mentally with me. I just act on instinct. Childhood trauma and adult chemical imbalances mean nothing to the ticket machine, which, for me, is all about saving the waitstaff from customer abuse. In a way, it’s giving back to all the people who’ve helped me along the way.

I do get a break on Memorial Day, though. It’s up in the air as to what I will do, because there will be several parties going on that I don’t want to miss, giving toasts to the fallen… with extra ice.

That Moment When…

~ Leslie Lanagan ~ Leave a comment

That moment when you feel like you’ve just run a marathon in the kitchen is one of the best adrenaline rushes on earth, but it is often thankless. Last night, it wasn’t…. a moment I want to record here for posterity. One of the waitstaff came into the kitchen after about a four hour run and said:

Ticket times were on point. You guys rock.

I swear to God I almost started crying, because emotions were already running high in a “we made it” sort of way. The bar was busier than usual due to the Washington Capitals game (which we won- go Caps), and to say it was relentless was an understatement, especially with only me, one other cook, and a dishwasher. It really helped that this same waitress took time out to help us expo, which is shorthand for calling out to us what she needed and in what order, because we had so much food to hand out. She was the real hero. We were just background noise.

Generally, on nights that busy, there is a permanent expo- another cook or the kitchen manager- but no one expected us to be that busy on a Wednesday. Generally, expo is reserved for the weekend. This particular weekend is all hands on deck, because it’s a holiday known for three days of Bacchanalian splendor. IMG_0024It seems to defeat the purpose of the holiday. I can’t help but give thanks for the veterans who made it possible for us to have picnics and beer in our American egocentricity, when we forget that we get all these privileges for which they died to protect.

I know that I have ancestors who have died in wars, but I don’t have any friends who have. Luckily, all my friends who have served have made it home in one piece… but not necessarily in one peace. Because of this, I believe Thank You For Your Service is required viewing in addition to all your hot dogs and beer this weekend. Not only is it about death during wartime, but the aftermath of what those deaths do to the living, and the absolute hell the survivors go through in order to get help for it.

So while I am slinging hash, I’ll be thinking about why. The above picture is one that I took at Arlington National Cemetery myself, surrounded by people ignoring the signs to be quiet and respectful.

This weekend, it’s them that deserve your praise. Being able to cook well is a distant thousandth compared to their bravery, even the cooks in the military. I haven’t done it, but I am assuming that cooking is even more stressful under the threat of the mess hall being bombed. It makes me grateful for everything I have, and everything I ever will.

My job is often thankless because I’m just doing what I’m paid to do. It’s nice to get thanked, but it is not necessary. I make good money to do what I do, and I am internally satisfied when it goes well.

If their job is thankless, we are not doing so well in the basic humanity department. So, no matter what you’re drinking this weekend, from Diet Cokes to margaritas, raise a glass to the fallen. It’s the least we can do because they allow us to drink them. If you see a veteran this weekend, make sure to say “thank you for your service and sacrifice.” This is because it ignores how they might feel about why they did what they did, and how they might feel about what the top brass asked them to do. It is a simple acknowledgement that when you sign on the dotted line, you serve and you sacrifice.. no matter the administration or the justification for the fight.

Yes, Memorial Day honors those who have lost their lives, but at the same time, it is not a bad thing to honor the living while we’re at it. Some soldiers suffer incredible survivors’ guilt, and though it is inappropriate to say so, you never know what kind of sacrifice you’re honoring that day…. and maybe, just maybe, it is exactly what that soldier needs to hear at the time he or she needs to hear it.

Dish

~ Leslie Lanagan ~ Leave a comment

The more things change, the more they stay the same. Things in the kitchen haven’t progressed in thousands of years. Everything is done the same way, for good reason. The most important thing is that line cooks only have to be trained once… well, sort of. There are surface tasks that come with every new restaurant, but equipment is basically standard, and if you know how to clean one brand of range, oven, salamander, griddle, etc., you probably know how to clean them all.

What is different is staff personalities, and I am lucky in my kitchen that everyone gets along, even (unusually) the waitstaff and the cooks. There is not the back and forth blame game that generally exists between front of house (FOH) and back of house (BOH). For all you customers out there, never blame the waitstaff and stiff them if a) it takes a while to get your food b) something is wrong with the food. Neither of these things is ever their fault. It’s not like they’re lazy and just forgot to pick up your order.

Most likely, something was dropped, spilled, or otherwise ruined by one of my ilk and we’re not in the back trying to fix a mistake- we’re redoing it from scratch because nothing can ever really be “fixed.” I don’t think a customer has ever said “just pick it up off the floor… it’s faster that way.” It should be a comfort to you that we never do.

The other thing I’ve noticed that customers do all the time is tell the waitstaff that the food is fine rather than send it back. Especially in DC, food is expensive. I never want you to pay that much for a sub-par meal, even though I’ve done it because I’m sensitive to the kitchen- overwhelmingly so… even though I know that the cooks would be more embarrassed not to know that the food wasn’t great. Even if it’s something small, like the fries are cold, send it back.

Also, never blame the waitstaff if your drink is taking a long time unless you’ve ordered tea, coffee, water, or a soft drink. The bar is just as busy as the kitchen, and a table full of mojitos is manual labor. In fact, I would probably go so far as to say you should tip more for a martini, Old Fashioned, or a mojito than a beer, because the bartender has to take extra time just for you. Anything that has to be muddled or shaken takes longer.

Actually, let’s just put out the general rule that if you don’t have enough money to tip well, you don’t have enough to go out to eat.

Things in my personal life have also changed by going back to the kitchen. It feels overwhelmingly good, because the race brain of rumination has stopped. I love working with my hands for this very reason. As a writer and empath, I am all too often up in my head. The fast pace of a restaurant makes it impossible. I am only thinking about what’s right in front of me, and trying to anticipate what’s next. Before work, I have an amazing amount of caffeine and an anti-anxiety pill, because I need to be sharp and, at the same time, unfazed when I am ass deep in tickets. When there are 30-40 people waiting for food at the same time, I cannot afford to panic. The medication does not stop the feeling of being panicked, it stops the part where my heartbeat goes to 150 and I can’t breathe all the way down, can’t calmly do the math of what needs to go where and when. It’s worse in a pub, because in fine dining, people are seated in order, and though the pace is fast, it’s not the same as people seating themselves and literally fifty people ordering within two minutes of each other, all expecting food in the next 10. It is gymnastics, and we pull it off… I am still not sure how. All I know is at the end of the night, I feel like I should be standing on some sort of podium complete with a John Williams fanfare.

After work, I have a short adrenaline rush and then I can barely move, my brain leaking out of my ear. I know beyond a shadow of a doubt that I need to shower, because I’m covered in grease and maybe food. But I don’t have much luck in making myself. I walk into my room and see my bed and then it’s all over.

When I do take a shower, I have needed to change soaps. I used to use something non-drying that cares for my skin. Now, I basically need a degreaser, even on my face. I have not tried showering with Dawn™ yet, but it wouldn’t be out of place. I can just hear it now from my roommates…. “Leslie, why is there a bottle of Dawn in our shower?” “Oh, I worked fry station last night.” Every time I drop in French fries, taquitos, or anything else, a bit of grease splashes onto me. After six or eight hours, I have a vegetable oil facial…. which is actually not as much fun as it sounds.

I generally take an Uber Pool home, because the buses have stopped running. I get into the car and immediately apologize. “I just got off work and I’m really sorry if all you can smell is fried food.” Generally, no one minds, especially the driver, who’s just glad he didn’t come to a pub to pick up a drunk.

Although he might has well have. At that point in the evening, my mind works, but I have about as much control over my limbs as they do… my entire body feels like spaghetti and I can hardly lift my backpack, even when I’m only carrying my phone, wallet, knife (in its sheath), and shoes. I carry a different pair so that after work, the pressure points on my feet are different than my kitchen shoes. It helps.

I’m also wearing jeans in the kitchen until I can get my chef’s pants tailored, because I can roll them up and they’ll stay for about five minutes, and I can’t afford the time to keep rolling them OR to trip. If I trip on the line, I can easily take three people down with me. It’s a gift.

Well, the real gift is cooking altogether. I can’t think of any job I’d rather have, because while it is not known for making one rich, it is definitely known for making one happy. Even though I’ve said it before, I can’t think of anybody who has more complaints than a line cook… mostly about how much they hurt… but never, ever ask them if they’d rather be doing something else.

It’s, as Anthony Bourdain would say, “a tribe that would have us.”

And, like Bourdain, I am glad that I have a job that allows me to continue to write, because for all its flaws, cooking doesn’t have homework and there’s no tether to all my technology for e-mails that come in the middle of the night. Perhaps one day I’ll have that type job again, but for now, I can’t think of anything more perfect than a nice cup of coffee and a sit down, where I get to “dish.”

Dos Lenguas

~ Leslie Lanagan ~ Leave a comment

I continue to be mystified by Spanish, and I am quite tired. I wish I had a Matrix-like existence that could just load the language instantly, because I would be in much better shape. This has nothing to do with my coworkers, but with me not wanting to be THAT white girl….. the one who insists that everyone speak English. I’m the outlier. I need to learn. Immersion is the only way, but right now, my phrases are limited and my comprehension equally so. I can have short conversations, and I was proud of myself when I said, que necessitas (what do you need)? and they answered seis zanhorrias, I understood that meant six carrots.

I only ask people to speak English if they are trying to explain something to me technically, and yet, there are only three people in the kitchen that can do so. Tonight I worked with two people who knew no English at all, and to say I was lost most of the time is an understatement. I am barely above “Spanglish” at this point.

The good thing is that in a kitchen, people say the same things regardless of what language they speak, and reading their facial expressions tells me most of what I need to know. But speaking so little Spanish is isolating to a tremendous degree, and I am trying to learn as quickly as I can. It would be nice to be able to contribute to a conversation that doesn’t have to do with camping or bears that go shopping (Why High School Spanish is Useless, by Leslie D. Lanagan).

The good thing is that Rachel (my chef’s knife) and I had a breakthrough in our relationship. When I got there, I was immersed in prep for a private party, and my knife callous finally came in… after seis zanhorrias, four shaved red cabbages, and 20 pounds of Brussels sprouts. The pain has stopped, and the fun has begun. I’m faster than I used to be, and people have noticed. Until my knife blister healed and rough skin covered it, I was in pain with every cut. It didn’t show in my technique, just my speed. Tonight I was called an “honorary Mexican,” and I believe I have never been more honored in my life. Keeping up with any Central/South American line cook is often a lesson in futility…. but I did it, and I did it well.

Nothing prepared me for shaving those red cabbages like being tutored by Anh Luu. I worked at Tapalaya for a bit, and was assigned to the salad station. As the then-sous chef, that was her area, and she was going to make me good at it if it killed her. If she has any grey hairs, I’m pretty sure I gave them to her.

Anh is easily the toughest sous chef I’ve ever worked for, so two things about that. The first is that I am not surprised in the least she’s the executive chef and owner of Tapalaya now. The second is that I understood from the beginning that her toughness was to make me better, and it did. In my head tonight, all that ran through while I was chopping were the things she said to me, when I was just a baby at fine dining (and will never make it past that due to my monocular vision, I’m afraid). If I was having trouble, her words would lift me up, and I’d get better and faster almost instantaneously.

I also got the break for which I’ve been wishing, which is it being my job to clean the griddle. I made it look brand new two nights in a row, and I think I am close to being asked to please stop. 😛 In fact, I was so proud of myself last night that I took a picture, just to remember over and over again how proud I was of myself…. that there is something in this kitchen that I can do better than everyone else.

Also, my new Crocs are really working out. The advice to buy a size smaller was crap, because even though they make my feet look like boats, they aren’t uncomfortable after six hours in the heat, when my feet have swollen in the clear message that they are not having it. Not at all.

It feels so good to be back in the kitchen. I feel like I’ve won some kind of award because if I can hang here, I’m truly worth my salt.

And that’s all any line cook really ever wants to know about themselves.

The best moment of my cooking life involves salt, and even though it’s tiny, it makes me choke up. If you’ve ever been a line cook, you’ll understand why. The rest of you will wonder what the big deal is. Trust me when I say this is a very, very big deal indeed.

Let me preface this by saying that people tend to call all cooks chefs. This is not so. Chef literally means “boss.” They are the eyes and ears of the entire kitchen, the voice of God as far as you’re concerned.

My chef asked me to taste something, so I did. I said, “it needs salt.” He put some Kosher salt into his hand and sprinkled it in, and I had a hard time not tearing up.

The chef asked for my opinion, and trusted it. So, you see, something that seems minute, is, in fact, enormous. It is a moment I will never forget, not in any lifetime.

And hopefully, eventually, I will remember it in dos lenguas.

Love, Love, Love

~ Leslie Lanagan ~ Leave a comment

I have decided that Michael Curry is now my favorite preacher. No offense to Nadia Bolz-Weber and Thomas Long. You’re close seconds. But Curry’s sermon at the royal wedding was a barnstormer. I hope to God, literally, that everyone was paying attention.

…[Pierre Teilhard] de Chardin said fire was one of the greatest discoveries in all of human history. And he then went on to say that if humanity ever harnesses the energy of fire again, if humanity ever captures the energy of love, it will be the second time in history that we have discovered fire.

If only we could take the power of transforming love and apply it to ourselves right now, the world would be a different place. Love envelopes a grace and mercy not available anywhere else. It contains forgiveness that passes all understanding. It is the energy that drives compassion. If we could take the rose-colored glasses of love and apply them to every relationship, romantic and platonic, it would indeed set the world on fire.

It begs the question, if love is that powerful, why don’t we use it?

The simplest answer is that in all of our fallible “humanness,” we get stuck. It’s easy to love the people that love you, especially the ones that believe in your dreams and try to help you reach them. It’s so much harder to love people who have treated you badly, have stomped on your feelings, and though they may have done nothing wrong, the people you don’t know. We tend to be conservative with love when it comes to those people, even though people who have acted badly and the stranger need love the most.

For people who have behaved badly, it is the much needed peace of feeling secure in the fact that their sins against you aren’t held against them. No one should be trapped in the worst moments of their lives, unable to move forward. It is soul-crushing to lose important relationships because you were in an emotional place that carried no light, and aren’t anymore… but people still treat you as if the darkness is your only narrative. What would it be like to live in a world where we automatically assume that eventually, one’s internal candle will once again burn? What if we knew, beyond a shadow of a doubt, that people recover more quickly when they see that they haven’t lost love while their flames were deprived of oxygen?

For strangers, it is the extravagant welcome that makes them strangers no more. There is a reason that the parable of The Good Samaritan is incredibly powerful. We recognize how badly the people who just walked by look to us, but often we are unwilling to apply the parable’s lesson, because we are frightened. It is hard to overcome fear of the unknown, especially when society perpetuates it by demonizing strangers so that the extravagant welcome they deserve is lost. What would the world look like if no one merely walked by? What would happen with recognition that we are all citizens of the world, not just the community in which we live?

Both philia and agape are the tools we need the most right now. Philia is defined as “brotherly love,” and agape is defined as “the highest form of love and charity, loving one’s neighbor as they love themselves.” We are often capable of philia, because loving each other is so much easier than loving ourselves. Relationships with others become a reflection of how we see ourselves, and if we look in the mirror and see ugliness, that is how we move in the world. We may not treat everyone that way, but often those closest to us. It is easier for us all to treat people we don’t know well with kindness, because we haven’t let them into our inner circle. They don’t know us well enough to know our flaws and failures. It takes loving ourselves to be capable of both kinds of love, the higher power for which we reach, but often fall short in the process.

We can’t help it, because again, we are human. It takes reaching into the divine to see perfection…. and it doesn’t matter what you call divinity. For some people, it is the love of God. For others, it is the power of secular humanism. It is a spectrum that encourages divine love no matter what, because whether you believe there’s a God, or that we are all connected to each other through human bonds, that is the power of the universe. All we need to do is tap in.

If we are capable of finding fire a second time, this is the form it will take. We will have a collective recognition of chords run between us whether we are partners, friends, or neighbors across the world. Each of the candles that burn inside us will set the world ablaze……………….

Amen.
#prayingonthespaces

It Still Hurts

~ Leslie Lanagan ~ Leave a comment

This morning was rough. The first thing I do when I open my eyes is check my phone, like most people, because I fall asleep early and I want to catch up with everything that happened from the night before. A large, large amount of my friends are on the West Coast, so hearing about their lives doesn’t even begin until after 9:00 PM my time. I also got a Facebook direct message that dinged last evening, and I was so completely dead to the world that I didn’t even hear my phone go off.

Speaking of which, if you’re trying to reach me in the evening, your best shot is to call, because the ringer plays longer. It’s set to Unsquare Dance by Dave Brubeck, which I hadn’t heard until I saw the movie Baby Driver (big fan of Brubeck, but I tend to listen to Time Out repeatedly….). Speaking of Baby Driver, the link is to the first six minutes of the movie, which I have watched, and this is a conservative estimate, 25 times.

WORTH IT. STOP EVERYTHING. GO NOW. I’LL WAIT.

Back to our regularly scheduled program.

This morning was rough, because the first notification was not from a friend in Oregon or California, but a birthday announcement. Carolyn Baker’s birthday is June 11th. If you’re bringing friends together, invite them by making an event. For the love of God. I have done everything I can, both on my own profile and on hers, to mark her as deceased.

This picture is the last one of all of us together on Mother’s Day, me FaceTiming in from DC. It’s the last one, and I’m blurry. I would give anything, including all future earnings, limbs, whatever, to be able to go back in time. 13138797_10153554247046596_1204332628069398810_n (1)But in order for me to know exactly how important this photo is, I would have had to know it was the last one, and you never get to know that in advance. What I do like about this picture is how happy and beautiful both my mother and sister look. It was originally in color, but given the situation, I think it looks better without it…. because losing my mother so instantaneously plunged me into a world of greyscale, anyway.

Perhaps Facebook still brings these things to my attention because an event marking her birthday’s importance even though she’s dead can be healing, but I don’t think they’re that observant. She also didn’t have a legacy contact, so there’s no way to go into her account and either close it or make it a memorial, etc. Because of this, I chose Caitlin as my own legacy contact, because I’m not planning on dying anytime soon, and she’s my youngest sibling by ten years.

Actually, I just thought of an idea. I wonder if I could find a way to e-mail or direct message Sheryl Sandberg, because if anyone would understand the situation, it would be her. I’m assuming that a lot of people already know this story because it was so public, but she and David, her husband, were on vacation when he was working out and had a heart attack while running on a treadmill, which caused him to fall and hit his head, dying instantly. Not only did he die young, but they were on a parents’ only trip, and Sheryl had to come back alone and tell her children, probably the most heartbreaking aspect of a sprawling mess. It reminds me of a quote from Harry Truman when Franklin Roosevelt died… Well, gentlemen, if you’ve ever had a bale of hay dumped on you, you know how I feel.

I think that’s the hardest part of my own grief now. Because my mother and I lived so far apart for most of my adult life, there are moments when the fact that she’s dead slips into the back of my mind, because we were not used to talking every day, anyway. I feel most of the time like she is still on the other end of the line, and pick up the phone to call her, the bale of hay dropping over and over again.

I am truly not that forgetful. I believe it has become a coping mechanism. Grief gets locked away so that I can still function, because living in the smallest emotional place of missing my mommy is intolerable in terms of still moving amongst the living. My inner child just cries out, unable to imagine a world in which my mother is not here.

Cooking, because of its fast pace and utter relentlessness, is the one area of my life in which I am too busy to dwell on my feelings. Even when orders aren’t coming in like gangbusters, there’s still prep and cleaning that has to be done fast, because you never know when a pop is coming. If I am knee-deep in grief, my mind wanders too much to be quick.

I come out of the kitchen, sore and exhausted, and grief still doesn’t bubble up because I am too tired to think about anything, much less emote. Most of my energy goes toward complaining about how much I hurt physically…. breaking a cardinal family rule about complaining before I’ve taken anything for it. I will rarely have a beer to take the edge off, because what I find is that my tolerance is so incredibly low that one beer, even at 3.2% alcohol, will knock me on my ass, and I feel like I can’t think clearly, the death of creativity for a blogger. I think it was Ernest Hemingway who said to write drunk and edit sober, but he wrote fiction. Diarists are a different breed, because they have to remember things accurately. I hate doing anything that makes reality malleable. But sometimes I give in, because that fuzzy feeling makes my back hurt less… or maybe it just makes me care less that my back hurts.

Whatever.

It also loosens my inhibitions so that I laugh a little easier, because I’m not all up in my head, working in the same way that cooking does. Using my hands takes me away from thinking, and sometimes I just need a damn break from the interminable march of Sundays away from October 2nd, 2016. At first, I counted them like a Lectionary, but let that go when I realized that no Sunday would ever be in Ordinary Time ever again. For the first year, every week was a terrible Good Friday on an otherwise lazy Sunday morning. For the first time in my life, I feel that I have lost my way with Christianity, and not the part that’s spiritual. The part that is community-based, because I don’t believe religion happens in a vacuum.

The difference between spirituality and religion is going into your closet to pray, as opposed to praying through shoe leather, working to foster the theology of liberation and inclusion. It will come again in time, but right now, every time I enter a church, I am enveloped in sadness that I cannot put away and just enjoy being in my community… even though getting through rough times is often why you need it.

I have severe problems with losing it in public, and sermons often pierce my heart with a knife so that I can’t keep it together. I feel like I need time to grieve in my own way, and for now, my process is making food that brings people together… even though in my grief I often reflect on the fact that I might be making The Last Supper. It’s a dark thought, but losing someone suddenly tends to kick you in the back of the face. That being said, my thoughts aren’t always that bereft.

Getting this job as a cook is the first time I’ve truly felt Easter…. resurrection happening in the middle of the mess (Dr. Susan Leo). I am learning new things, because every kitchen is different, and it is opening my mind to have to think in both Spanish and English.

Dios te bendiga.

Amen
#prayingonthespaces

Let’s Get Some Shoes

~ Leslie Lanagan ~ Leave a comment

The tread on my Bistro Crocs was wearing thin, and I didn’t notice until we were cleaning the floors. I was sliding around more than normal, and started to calculate exactly how long it had been since I’d bought them. I got them when I was working at Biddy’s, so that’s at least ten years.IMG_0069 Plus, I’d gotten them a size smaller on the advice that they would stretch out, which they did, but they are also scuffed where my big toes stuck out in accommodation. So, it was time for a new pair. I asked my bosses what the rules were for crazy pants/shoes in the kitchen, and they said go for it. We don’t care. I probably need another pair of pants, but those can wait. I have a dish washing shift coming up next Sunday, so shoes take precedence. Bet you didn’t know I could switch hit.

Some of my chefs would agree with you that I cannot. However, there are long stretches of radio silence in which to catch up on a Sunday, so I’m not worried. I’d do anything just to be there. Being in a professional kitchen is where I feel the most alive.

I really want to meet Anthony Bourdain now, because he said on No Reservations that he’d never seen a white person apply for a dishwasher position before. I didn’t apply for it, that’s just where they needed me, but it still counts, right? Right?

Keep in mind that I would not be going for the crazy pants/shoes look if I was doing fine dining. I work in a brewpub, where our basic uniforms are jeans or chef pants and company t-shirts…. and most of mine are black and red, the logo for Lowest Lord ESB. Well, technically the logo on the beer tap/can is orange, but the t-shirt made for it is black with white, yellow, red, and grey printing. Even my official logo shirts are black. I am so in style now… well, for the kitchen. It’s not like I’m going to wear these to the opera (wait… I can’t promise anything).

It’s not enough to dress the part, though. Getting new shoes and new chef pants is just an adornment on what is often technically difficult and demanding work. For instance, we have the same french fry cutter that In-N-Out Burger does, the one that slices the whole potato into strings at once.

You cannot imagine how difficult it is for someone of my stature and lack of strength to cut through a huge baking potato lengthwise by pulling a lever that tends to get stuck halfway through, or the potato bends, without an enormous amount of pressure. Part of it is that my upper body strength is weak. Part of it is the placement of the slicer on the wall. I have even less body strength when I have to reach that far up. I’m only 5’4, and I always feel like I’m trying to slice a potato on a professional height basketball goal. For most of the guys, the lever is at their waist. On the plus side, I now have a gym at my disposal. Pretty much anything in the walk-in weighs at least 40 lbs, and cardio is 20 tickets on the rail and 20-30 that won’t fit yet behind them. Also pretty sure I could use the potato slicer as a chin-up bar (that was like, half a joke).

The reward at the end of the night is always a shift beer, but I’ve only taken them up on it twice. This is because all I really want when I’m done is a large pitcher full of ice water and a straw. But both of the beers I’ve tried were wonderful. One was Georgia Avenue White Peach Weisse, and the other was Third Party Belgian Tripel. I can’t recommend one over the other, because that would be like comparing donuts to Chevrolets. They’re both amazing in their own ways.

In terms of after-work activities, I don’t have any. I’m too tired. I’ve been watching a little TV, starting Fargo from the beginning. I absolutely love it 20 minutes at a time…. which is about how much I watch before I fall asleep and have to rewind when I wake up.

Last night I was so exhausted I left both Rachel and her sheath at my workstation. It’s not like anyone will steal/destroy her, but I am so possessive that if the weather weren’t this horrible, I’d go get her just to make sure. In a professional kitchen, I don’t even care if she goes through the dish machine…. or as my old chef reminded me, Leslie… it’s a dish machine, not a dish washer. What, you think when you press the button little elves are going to jump out and wash your dishes? Professional dish machines are mostly for sanitation, getting the dishes hot enough for reuse. Not much washing is going to get done in a two minute cycle.

That’s why human dish washers are so important- all the food has to be off the dishes and the pots have to be scrubbed before you put them into the machine, where the water is hot enough to burn Satan’s asshole.

Oh, look. My kitchen vocabulary is coming back. My mother will be so proud.

Oh My God

~ Leslie Lanagan ~ 2 Comments

The past few days have been the most exhausting of my life. I had Sunday and Monday off, which I truly wish hadn’t happened. The only cure for muscles that sore is to keep going, and not having that level of activity for two whole days has rendered me into spaghetti. I go to work in two hours, and I hope to God I can still move afterward.

My cuts and burns still haven’t healed, so I’m not looking forward to wearing gloves in the kitchen, because here’s the thing. Sweat gets trapped under the latex so that the glove fills with water, and no matter what you put on a wound, whether it’s a Band-Aid or Superglue, floats off. I did not cut myself with a knife, but shredding carrots on a mandoline. It’s not bad, but it looks like a cat scratched my palm. The burn came from my workstation being up against a convection oven and my knuckles accidentally touched it for less than a second, but that’s all it took. A blister bubbled up immediately. I also bumped my elbow on it, but luckily the skin was tough enough that it just turned a little red and healed overnight. Why convection ovens aren’t cooler on the outside like regular ovens is beyond me. Sure would make being cornered against one easier….

It’s been a while since I was in a kitchen, made even harder by the fact that I’m not fluent in Spanish. I am learning, but I’ve taken it upon myself to listen to a Rosetta Stone course. It’s helpful that since I’ve studied Spanish before, I could skip to the more intermediate lessons. But not being fluent has led to some interesting conclusions…. like only being able to talk around the thing I need and not ask for it directly. I asked for a carrot peeler, or thought I did, and I was handed a mandoline. I needed it anyway, but still. At least I’m in total immersion unless I’m really having a problem and need to resort to English because I’ve worked myself into a corner and can’t get back out. Immersion is the only way. Truly. I learned more in Mexico than I ever did taking Spanish in school.

I have made friends, though. I am particularly close to the dishwasher, because she’s the closest to me in proximity as well. It came slowly, because she speaks no English and my Spanish is still questionable at best. But everything is made better by kindness. I asked her if she’d like an ice water. Hours later, she asked me if I’d like half a sandwich.

As a cook, my favorite thing about Spanish is that there’s only one letter difference between ice and heaven. When the kitchen itself becomes a convection oven, they’re truly the same thing.

I wish I had time to write more, and I will… but believe me that the reason I haven’t been pouring out my soul is that I’m just too tired to do so. When I come home, I generally put myself into a coma with Benedryl and ibuprofen because sleep is really the only cure for muscle soreness. I don’t even have time to watch movies or listen to podcasts, because I fall asleep roughly three minutes in. I did just drink two cups of very strong coffee, though, and I’m scheduled for a short shift today. Perhaps tonight I’ll actually get some real writing done because my brain might not be leaking out of my ear. If I feel industrious enough, it will be time for more Spanish lessons.

The last one I listened to was about holidays, and it reminded me so much of David Sedaris’ Jesus Shaves that I laughed out loud.

It feels so good to laugh, and to be tired from hard, hard work…. mentally and physically, because not only do I lift and cut and stoop and carry, I (try to) do it in two languages.

Big Night -or- Low and Slow

~ Leslie Lanagan ~ Leave a comment

I got to the pub around 4:30, because even though I wasn’t officially on the schedule until 5:00, I had stuff to do. I got some t-shirts, I took my time getting ready, and I just watched for a few minutes before I took Rachel out of her sheath. Then, it was business time.618uwbCFL3L._SL1500_ However, I did not get to use her as much as I wanted, because there was too much to do in other stations. I used her more with prep for the next day than I did during my actual shift, where I watched with trepidation as my kitchen partner used her for tomatoes. She made short work of them, but as I’ve said before, skins are death to a blade, but being only hours old, I reasoned it was okay and went to my happy place.

As I predicted, it was literally walking into a hurricane, as you are wont to do in a pub kitchen at Happy Hour on a Friday. I introduced myself to my kitchen partner. It was his third day. Luckily, we had an experienced cook coming to join us, because my kitchen partner only knew two days more than I did. There were orders coming through that no one had shown either of us how to make, but having been cooks before, we pulled it out of the fire, as it were. Once she got there, relief was palpable. We were “in the weeds,” and when it’s that busy, it took us hours to pull ourselves back out…. and I’m not sure that we actually did. Eventually, it just slowed down. At one point, we were up to an hour wait, not for the food, but the number of people waiting for tables. As I’ve said before, this particular pub is quite popular.

At one point, I was moved to the back kitchen for the sole purpose of making one batch of fries after another, which I deemed the most important job of all of us, because pubs get judged on their fries more than any other thing…. especially at Happy Hour, when they become an entrée.

We serve ours tossed in salt and Parmesan. It was awe-inspiring watching the lead cook toss the very largest bowl in the kitchen, because she’s maybe five feet tall, and about my body build.WW-SantaCruzGarlicFries-Up Once I’ve been there long enough to make suggestions, I want to add garlic fries to the menu if its welcome, because the fries at The Laurelwood are some of the best I’ve ever put in my mouth. But my job is not to do anything but watch right now…. and some kitchen managers are open to menu suggestions, and some aren’t. For reasons I will not disclose, Jorgé does not work there anymore, so it remains to be seen what the new kitchen manager will allow. We’re hoping to get the position filled by next week.

As the fry cook, I was also in charge of salads and Brussels sprouts, which we deep fry until they’re crispy and toss in Ponzu sauce. Because the prep cooks had taken care of most everything, I didn’t get to use Rachel much at all, but my kitchen partner freaked out because my knife was also his favorite brand, and he has a Global. Here’s the thing about Globals, Wusthofs, Henkels, etc. They’re all amazing, and you can pass them on to your grandchildren’s grandchildren if you take care of them. But Chicago Cutlery is the absolute best for the price point, and I wouldn’t be surprised if they could be passed down with the proper care and feeding, as well. The handle is just so comfortable, and truth be told, seems to need less babying to achieve awesome. All our lettuce for burgers has to be shaved so thinly you can read a newspaper through it, and for Rachel, it was the easiest task ever. Before I had her, I was using a dull knife that just couldn’t achieve perfection. She also took down some spring onions like they were butter.

Also, a true achievement for me, I did not cut or burn myself during the entire evening, even though I was working with very, very hot oil. I just tried to work as clean as I could, as fast as I could, and it worked. I tried not to leave a mess by cleaning as I went so that the end of the night was easier to shut down…. although there were times when it just wasn’t possible due to the speed with which everything had to be done. With that amount of people, I would get a little messy, wait for the inevitable break, and do it to it.

It was a godsend to have three people in the kitchen, because there are two complete sets of fryers and ranges. That way, I could keep fries going at an alarming rate, the color and crispiness perfect.stainless-steel-bain-marie-pot-42-litre Towards the end of the night, the ticket machine became calm enough that two people could handle it, so I got out a medium-sized bain marie (the bottom pan for a double boiler), and filled it with a few drops of dish soap and lots of water, just like Kinkaid taught me, and went after every surface that still had oil on it. The dish soap wasn’t Dawn brand, but it was serviceable. While every blue dish soap contains a degreaser, there really isn’t a substitute for the real thing. You just need it in proportions that won’t leave bubbles on whatever you’re wiping down so that you don’t have to go over it again with more water.

Because I was cut before the heavy cleaning began (disappointed, truly), I didn’t get to clean the griddle. It’s my favorite chore, because few people can do it better. If you’re not in the know, you need to pour a little lemon juice or white vinegar and club soda on it while the griddle is very, very hot to basically deglaze before you start scraping and scrubbing. You don’t need much- otherwise all the liquid will fill up the grease traps and possibly overflow them so that everything runs onto the floor…. always a good day, and I’ve done it many times (dumbass attack). But the basic point is that you should let the heat do most of the work. By the time I’m done, it will look brand new. It was John Fot who taught me the soda water trick- the carbonation is invaluable, as is the acid. If the pub ever starts a brunch program, it is an even better method, because bacon and beef grease stuck on is les worst.

We do our burgers on an open flame, but when I’m making my own, I prefer a griddle to let the meat confit (cook in its own fat). An open flame makes all the fat drip off- probably healthier, but to my palate, doesn’t taste quite as good. However, it is a matter of personal taste. Some like grilled better, some don’t. With both methods, you have to respect first contact. If you put something on a grill or griddle, leave it alone. Keeping the meat flipping will rip it to shreds, because you are essentially removing the meat’s ability to sear on the outside so that it will lift on its own, also taking off the outside layer of crispy goodness. a63bc3e1-52f9-46e1-9451-d4e6e8c4091e_1.82a983e49d612bf851d8e35c2a88d911In a kitchen, you just don’t have time to do this, but the best way to cook any meat is low and slow. My favorite is  turkey Spam (bet you’re singing the Monty Python song right now), sliced thinly so that it’s brown and crispy like thick-cut bacon, with a tiny, tiny bit of mealiness in the middle. It takes 15-20 minutes to achieve that kind of perfection, but it’s worth it. For those who say, Spam…. ew…. you’ve never tried it the way I make it, so get the fuck out of here with your judgment. There’s a reason it’s insanely popular in Hawai’i. Just trust me on this one. If you hate the taste of Spam, it’s probably because you’ve just warmed it up, perhaps in the microwave, or taken it out of the pan before it’s honestly and truly finished. Again, respect first contact. Low and slow, completely browned on the outside, strips thin enough that you won’t even recognize it as Spam in the first place. If you really want to fool someone, cut off the rounded edges and feed them to the dog….. 😛

Now I’m getting hungry. I think it’s time for breakfast. I go back to the pub at 5:00, so I need some sustenance and a nap to restore at least a bit of lactic acid in my muscles and myelin on my nerves. I need it, because I am again, walking into a hurricane.

With Rachel.