What kind of day are you having?
How many times have you heard the expression “having a bad day”? Well you’re in luck, because today is “have a bad day” day. In a way, it’s kind of a mental health day. When shopping, the clerk is, often, required to say, “Have a nice day” upon completion of the transaction. But, that’s pretty obnoxious for multiple reasons. The two biggest problems are that the clerk doesn’t necessarily mean it;, and, you may not want to have one. Perhaps, they should ask: What kind of day are you having?. Then, there can be a real conversation. As George Carlin said, Maybe you had 116 nice days in a row and you want a crappy day. Don’t put that pressure on someone to have a nice day.
So, what’s to be done on Have a bad day day? Just let the day unfold, and you’ll see. Let the workers express themselves for a change. They don’t really want to wish anything for you. Remember, you’re relationship is strictly transactional. You buy something, they receive payment and send you on your way. That’s it. You’re not obligated to do anything more for them. And, they’re obligation ends with the exchange of goods, services, and payment. Maybe they want to have a crappy day themselves. So, have a bad day day is a boon to both the worker and the customer: no expectations. Ju7st be yourself. Finally, some honesty.
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Only Loved ones care about What kind of day you are having
But, even there, sometimes it can be just a conversation starter. Sitting at the family dinner table, exchange niceties. It may start with How was your day dear? Oh, just fine. It’s kind of like greeting people with a “How you doin’?”. Some days, you really do care. But, sometimes, you just say the words. It’s like so called Christians going to Mass, reciting prayers from memory, then swearing at the traffic as they leave the parking lot. The next day, they go back to their life of belittling people, and exploiting the world. Spouting rote words doesn’t undo the sins or spread love and joy. Similarly, saying “Have a nice day” is meaningless.
Unfortunately, some companies require employees to use rote statements or similar tactics to engage customers. On Seinfeld, Kramer gets a settlement for a bank teller not saying “Hello”. Recently, Target instituted a so-called 10-4 policy requiring employees to engage customers in a friendly manner. What kind of crap is that? As an employee, you can’t be forced to “be happy and friendly”. And, as a customer, you shouldn’t be subjected to someone engaging you unless you actually need assistance. If you want to make friends, there are plenty of avenues for that. I’m buying toilet paper from a complete stranger, just make this exchange as quick and painless as possible. Then, let me get back to my perfectly bad day. And, stop with that stupid song!
A bad day in the kitchen is dangerous
These transactional encounters have limited impact on your day. But, we are a food blog. So, having a bad day takes on new dimensions. When you cook something, if your recipe fails, your souffle falls, or you burn a steak, that creates frustration and a feeling of ineptitude. But, it can get far worse. There are so many dangerous things in the dangerous kitchen. There is the clear and evident danger of flames, heat, and sharp implements. And, then there are problems with proper ventilation. And, worse, the myriad unseen dangers of micro-organisms and pathogens multiplying in improperly handled food. A bad day in the kitchen could result in serious injury, sickness, or death.
And, if you were having a bad day before entering the kitchen, these threats multiply. This is why ordering takeout is so popular. Despite the clerk’s request that you have a nice day, by the time you get home, you’ve already experienced enough trauma for the day. And, your lack of sensitivity in proceeding to have a bad day indirectly affects the person who asked you to have a good one. So, their efforts were for nothing. Now, they have a bad day because their words have no effect at all. And, that’s how we end up here with have a bad day day. Since there is a spiral connection of cause and effect, having a bad day is the default. So, by wishing for a bad day, expectations are low. And, once you encounter the first thing that’s less than perfect, your obligation is fulfilled.
The kitchen doesn’t ask What kind of day are you having
We come to understand that nothing is 100% anything. Everything has degrees. Not every step of your day was truly bad. Otherwise you wouldn’t have made it through the door in the morning. As the Monkees sang: Today there is no black or white, only shades of grey. So, when you come home to the kitchen, know that you made it that far. And, remember all those dangers are controllable. Plus, you may find redemption in your day since it can’t all be bad. Maybe you don’t try anything too elaborate. We have some relatively easy recipes to try here. Just be careful. Whoops. There we go again, telling you what to do. At least we’re not telling you to have a nice day. Who needs that pressure?
Southern dry rubbed chicken with bourbon barbecue sauce
Ingredients
- 2 whole grilling chickens cut into 8 to 10 pieces each (about 3 to 4# each)
- For the rub:
- 2 Tbsp Chili Powder
- 2 Tbsp Paprika
- 1 Tbsp rubbed sage or pultry seasoning
- 1 Tbsp Onion powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Basil flakes
- 2 Tbsp Dry Mustard powder
- 2 Tbsp Brown sugar
- 1 Tbsp Dry Thyme
- 1 tsp Kosher salt
- 1 tsp Fresh ground black pepper
- For Sauce:
- 1 Pint Good quality Barbecue sauce (either home made or store bought)
- 1/4 cup Diced fresh onion
- 1 Tbsp chopped fresh garlic
- 1 each whole small chili, split
- 1 tsp sugar
- 1/2 cup Bourbon
- 2 Tbsp cider vinegar
- 1/4 cup orange juice
- 1 tsp vanilla extract
- oil for cooking
- Salt and Pepper to taste
Instructions
- Make the dry rub by mixing all the spices well or buy a quality BBQ spice mix. Try to avoid the larger commercial spice rubs. They tend to have preservatives that you don't want, and the flavor is designed for a general audience. By making your own or buying local, you can adjust the seasonings to your taste. This rub has a good blend of sweet, spicy, and earthy.
- Cut the chicken or get a chicken cut into 8 to 10 pieces. Place the pieces in a container large enough to toss around with the dry rub. Add in the rub a little at a time. You probably won't need all of it. That's fine. Save the extra for the next time. Evenly coat the chicken pieces and refrigerate overnight.
- make the sauce: Heat oil in a heavy pot over high heat. Add in onions, chili, and garlic. Stir. Cook until translucent. Then add in the whiskey, vinegar, and OJ. Reduce by half. Add in the remaining ingredients and turn the temperature down to a low simmer. Allow to simmer for about an hour, stirring occasionally. Add a little water if it gets too thick.
- Pre-heat a grille to high temperature. Mark the chicken on the grille, about 3 minutes per side. Then turn the temperature down to below medium (between 250 and 300 degrees). Let the chicken cook slowly for about an hour. If you have multiple levels, put the smaller pieces up away from the heat, so they cook to the same degree. Check the temperature of the chicken with a meat thermometer. It should reach 165.
- Serve with the sauce on the side or glaze the chicken with the sauce.
Notes
Parslied Horseradish mashed Potatoes
Ingredients
- 2 Lb Peeled and quartered Yukon Gold Potatoes
- 1/4 Cup Fresh grated Horseradish root (or 1/2 cup prepared horseradish)
- 1 Cup Chopped Fresh Parsley
- 1/2 Cup Almond or coconut milk
- 1/2 Cup Olive oil
- Kosher Salt and Pepper to taste
Instructions
- Boil the potatoes in salted water until tender. Strain well. Then mash with a hand masher, through a food mill, or in a mixer. Add in the rest of the ingredients. Mix well, and season to taste. Serve hot.
Basil Scented Asparagus and Baby Carrots
Ingredients
- 20 pieces Asparagus (cut about 1.5 inches from the bottom to get rid of the tough stem)
- 12 each Peeled baby carrots (real baby carrots, not the nubs)
- 1/4 cup basil oil
- Salt and pepper to taste
- Basil leaves to garnish
Instructions
- preheat oven to 400
- Toss asparagus and baby carrots in basil oil, salt, and pepper. Lay them out in a single layer on separate sheet pans. They cook at different temperatures.
- Roast the carrots for about 15 minutes until they soften enough to eat. Roast the Asparagus for 8 to 10 minutes. It should be pliable, but maintain its color. Serve hot with a basil garnish.
Sweet Vinegar Cucumber Salad
Ingredients
- 1 Large European Cucumber, Peeled and sliced
- 1/4 Cup Thin sliced Shallot or red onion
- 1 Tbsp Thin sliced Red Bell Pepper
- 1 tsp Chopped Fresh Dill
- 1 tsp Chopped Fresh Chives
- 1 Large Clove Garlic, shave thin on a mandolin
- 1/2 Cup Seasoned Rice Vinegar
- 2 Tbsp blended sesame oil
- 2 Tbsp Honey
- 1/4 tsp Kosher Salt
- 1/4 tsp Crushed Pink Peppercorn
Instructions
- Heat the oil over medium heat. Add in the garlic. Cook until lightly toasted, stirring as needed. Then add in the vinegar and honey. Bring to a simmer and stir to blend all the flavors. Remove from the heat and allow to cool. Stir in the Salt and Pink Peppercorn.
- Toss all ingredients in a bowl and coat evenly. Refrigerate at least an hour before service.