Blackout, Cookout, Dine Out!

So Tropical Storm Isaias came and went and left quite the path of destruction in its wake. A blackout that lasted 4 days, so no tv, no radio, no lights, and the worst was a fridge and freezer filled with goods about to spoil. Living in the dark for an extended period of time with only cold water to shower and battery operated lanterns for light made me feel like I was camping in my own home. Now I’m not someone who likes to go camping. Anyone who knows me knows that I will avoid it at all costs. I think it started with the trauma of my folks sending me to Girl Scout Camp in 4th Grade and being forced to sleep in a tent and use a latrine. I went with a friend from my troop and when she called her folks, they picked her up but well, my parents told me to tough it out. Ha, I’d like to see either of them do this for 2 weeks, they’d be calling me to come get them. Call me soft, and I won’t argue! Or maybe it was in 8th grade when my school forced us to spend 10 days roughing it as part of the curriculum. Oh yeah they had their own facility in the mountains and a Searchers like program, but the day they dropped us off in the middle of nowhere with just a compass and told us to get to the base camp, I knew I was in trouble. Yuck, a 3 day hike was how it was to end, and my group hated it so much, we decided to do it in 2 days. I think this was the school’s way of laughing at us — take away our subway tokens (now I’m aging myself) and hairdryers (it was the 80’s folks) and put us in the middle of nowhere to tough it out. I won’t even talk about the food in any of these outings — no glamping here!

Not that there’s ever a good time for a storm and blackout but this one’s timing during a pandemic couldn’t have come at a worse time. Of course if you know me by now, my fridge and freezer were packed. Not only were they packed because as I’ve explained, it’s in my DNA handed down from grandparents to parents to me, but, because of Covid-19 I did not want to go out shopping as frequently. Panic set in, not just because at night my neighborhood was pitch black out, but because I was afraid I’d lose everything in the fridge and freezer. After the storm settled down and the skies cleared, I like everyone else in the complex started to grill. I live in the burbs in an apartment complex so thank goodness we all have grills. Nothing fancy, just hot dogs, and a chicken burger, but at least I had the grill — now what to do with all the rest of the food! The next morning I ran out super early and searched for coolers and as much ice as I could get. Score! Came home with both and packed the freezer with ice and hoped it would only be a day without electricity. Well no such luck, the power company had very little information but the rumor mill was that it could be as many as 5 days in the dark. I knew my ice would not hold out too long and luckily a friend came for the contents, took them home to her mom who had — now hold on, 3 freezers so she had room! A woman after my own heart, 3 freezers in her house, I knew my food would be in safe hands. The contents of the fridge, well that was another story. Sadly, and I mean sadly, most wound up in the trash. How horrible, in this time when food is in short supply due to the pandemic and folks are getting their from food pantries, I had to throw out food. What a waste but there was nothing else I could do — even the veggies were getting spoiled.

When I woke up the first morning without power, all I could think of was, coffee. Dilemma what would I do for coffee, I had no milk because I had to throw it out! Can’t live without coffee! Ok being melodramatic, but thank goodness down the hill they had power and good old Starbucks was up and brewing! I could tolerate the cold showers, but no coffee, that I could not tolerate! Now that the fridge was empty, the freezer bare, and the only way to charge my phone was in the car, the boredom started to set in. At least it is summer and I could be outdoors during the day, but at night, reading by camping light was not my idea of entertainment. I could have used the grill more for lunch and dinner, it would have worked for boiling water on it for pasta, or cooking eggs, if I had any, in a pan but I actually just didn’t want to. Besides I didn’t have much left in the fridge, so even with my still stocked pantry it was not easy to put a meal together. My complex became a ghost town with many fleeing to friends and relatives, because it was getting hotter outside and inside, so they left in search of electricity.

Night 2 a friend from the city surprised me and we had a lovely dinner outside by the Hudson River. Night 3 I got a call from one of the neighbors who suggested that we go out for dinner since she too had nothing left in her fridge, so we did. Maybe not the smartest move or best choice of dining because, the end result was heartburn on top of heartburn — who knew your heartburn could have heartburn, but you can trust me!

By day 4 this was getting old. I saw another neighbor who had stayed behind and we decided that we’d sit out on my patio and I’d grill what she had saved from her freezer. By the time I was ready to start, the electricity was back on and we were all happy again. Her saved steaks, sausages, were paired with grilled veggies a homemade chimichurri with my garden herbs, and of course wine! We celebrated the return to modernity with a feast.

Homemade chimichurri: combine 1/2 cup olive oil with 1/4 cup red wine vinegar (or more I like more vinegar) 1/4 tsp jalapeno minced (more if you like it spicy) some minced onion, maybe 2 tablespoons, and a blend of fresh parsley, oregano and I added a bit of mint, salt to taste. Chimichurri in my opinion has no formula! Every cook has her own tastes and things on hand so have fun with it, play with herb combinations. This makes 1 – 2 servings

Food and wine brings us together, I’ve said this many times. Sharing a meal, sharing stories around the table, these are some of life’s greatest pleasures. The food doesn’t have to be fancy. The wine doesn’t have to be the most expensive. It’s about the sharing, the caring, the nourishing of your belly and the nourishing of your soul.

Step with Both Feet Forward, Now Pivot!

The past year and a half has been interesting to say the least. At bit overwhelming at times to say the most! So here goes from the beginning the actual timeline of change: mom goes into hospital, new president joins my old company, mom passes away, new boss joins company, leave city after 20 some odd years, move back to childhood home, sell apartment in city. Then I decide I need more change so I leave my job of 29 years for the unknown. And that was only the first 6 months. Flashforward from there another 8 months. Change in life is inevitable, it’s how you embrace it and move forward that is the interesting part. You can chose to crawl under a rock, let it all overwhelm you or you can move forward and pivot – change direction and find a way out. I had only had one job in my career of working; I had never not worked as an adult. I was not in a position not to work, too young, not a trust fund baby, so I chose to find the way out — to strategically pivot and find a new path. After applying for similar positions to the one I had previously, I decided to pivot and set out on my own.

My high school friend, Allison Kluger lectures about Strategic Pivoting at the Graduate School of Business at Stanford. To quote her, “Pivoting is an intentional, methodical process for nimbly navigating career changes.” Check her out, from being a tv producer to being a professor, she too had pivoted her career. In fact Alex Rodriguez is a guest lecturer about career pivoting. Tyra Banks also teaches with Allison as a co-lecturer on Personal Branding, much of which involves pivoting your narrative, your interests, and message as you evolve in your career.  Being nimble and able to take your own personal assets and find a new way to use them is really what life is about. How do we adapt and find that path forward that’s the main question and task. Once you’ve defined what you have to offer and have evaluated your personal assets, then you need to figure out how to use them! Simple, not so simple, kind of like putting a puzzle together but once the pieces fall into place the answer becomes more clear.

Behind The Scenes Strategic Pivoting - YouTube
Allison Kluger’s Class

I looked inward, reached outward and came up with creating 2 opportunities for myself and the pivot began! Blogger and Sales & Marketing Consultant for the Wine & Spirits Industry were the 2 paths I chose. I knew that I had a lot of stories in me about food and wine. I grew up in the industry, went to culinary school, travelled around the world of wine from a young age, met many of the industry’s most iconic figures… all this led me to create my own blog called FKDecanted, My Life’s Journey in Food and Wine. I never thought I’d have the patience to write. I’m not inherently a patient person as those who know me can attest! But with change comes well, change and I’ve learned to be a bit more patient. Writing, I have found is not only cathartic, but is also enjoyable and comes fairly easily to me once I’ve developed the idea.

The second career path has been to create my own Sales & Marketing Consulting Firm for the Wine & Spirits Industry, called WineDistilled. I thought long and hard here; how do I use my experience and create something of my own that is of value to those in the industry. It wasn’t until after I had taken a trip to Argentina for fun that I had a revelation — I not only have the contacts but the valued experience in the Argentine wine world to become a consultant to wineries. But really it wasn’t until I spoke with a dear friend of mine who represents one of the iconic wine brands in Argentina that I realized this would be my new path. It was he that said to me, “take your own assets which are your passion, knowledge and contacts in the Argentine Wine Industry and set out on your own!” Thank you Ramiro, because once I got home I knew that this would be my path. So I pivoted, changed my way of looking for a career and set out to create my own company. Once I set my mind to this direction I did so with a vengeance and created WineDistilled LLC. I traveled, spoke to, met with and it all worked! Pretty soon once was all was in place I landed my first client.

I find it fascinating that so many of my friends, work friends and peers have also found themselves in the same position and all of us around the same age. In fact what strikes me is that so few of my friends have not had a major work life changes. Some have pivoted by choice, and others because they had to do so. Some have gone in totally different directions; and some have stayed closer to home. The common thread has been that once they decided upon a direction they were all in! They took a step forward and pivoted.

I look at what we are faced with today with Covid 19. Pivoting, being nimble, being able to adapt your business strategy, is more important than ever. I am watching my industry the wine & spirits as well as hospitality industry, do this and it’s fascinating to watch. How do such a huge industries with multiple facets change, pivot and find new ways to do business so quickly. Virtual tastings, virtual education, virtual sales calls, social distancing at point of purchase, ready to go cocktails, ready to go wine by the glass. Virtual ordering platforms, and e-commerce had just started to be implemented by our distributors prior to the pandemic, are even more important than ever, Direct to Consumer on-line sales, and so much more – our industry is Pivoting at a rapid pace. We are turning this ship around not slowly, but rapidly and at times into uncharted waters. There is a positive, can do energy and it will makes us even stronger once things have opened up completely. Our industry’s way of doing business will change and become different from what we have been used to all these years. The strong ones who are innovative and ready to not only embrace change but lead the change will come out of this stronger.

As has been my custom here’s a picture of one of my favorite culinary creations from during the lockdown. Cooking has been my joy while home and I’ve become very adept at using what’s in my pantry, freezer and refrigerator. I’ve turned pantry cooking and freezer cooking into mini homecook episodes of Chopped. I look in, assess what’s inside and then create! I had farm tomatoes, zucchini and eggplant, onions and a piece of arctic char and homemade pesto. So I whipped up a Provencal Tian and a pesto coated Arctic Char. Simple, good food that is easy to make and used what I had on hand!

I’m super excited about all the possibilities ahead of me. So many more things I’d like to do with career. So go ahead embrace the future. You have nothing to lose and potentially everything to gain!!! And with both feet, take a step forward and pivot!