Are You Telegraphing the Wrong Message?

photograph Caroline Gerardo copyright "My children goofing around"

When Gen Kai re-opened after the fire they posted this cheerful welcome back sign. The neighbors had rumored questions about the cause of the destruction. I am not certain the home made banner aided in their recovery. I think Dana Kai is superior sushi. The sushi wars is another story. As long as it is fresh, yum.

I would never run around saying the sky is falling, it is not in my nature to be negative. I might tell you the clouds look particularly full of an unusual number of  full blown asteroids in large shapes and sizes traveling here at a hundred thousand miles per hour.


The tone we use with our children, the greeting to the tired guy at the register, and how we carry ourselves each moment I believe have long term outcomes that we control the universe. Today I witnessed an unusually cranky customer at the bank. She came in the glass door opening it the wrong way forcefully, loud yelling.

"You people have ripped me off long enough!"

The teller kindly inquires, " is there something I can change for you?"

"Change. Change your face."

"Madam I am happy to hear what you need."

The customer goes on with curse words about how the bank bounced her check and caused a roll of problems.

The teller notices, "is this the account statement you are speaking about?"

She points to a statement from another bank, not ours, in the woman's hands. Similar in name, but not the same. The woman comes to realize she has just unloaded on the poor teller and everyone else around - spreading a negative energy that she mistakenly blasted upon others. She does not apologize. She
curses again and storms out.

So it's a kind of extreme example, but she could have gotten so much help from the sweet teller had she started with sugar rather than vinegar. And working in a bank is a sitcom in of it's own new copyright- well yes love and inspiration and new health for all in the T.V. show I will write the treatment... another digression.  First impressions are like this as well, start with your smile and whiten it up and I don't mean with Crest white strips. I refer to having a happy attitude, when you are doing cold calls.

O. K. enough of my valentine love everyone post. xx00

Dizz's As Is- glamour one night and a luxury vacation the next

Dizz's as Is Celebration Dinner


A week ago we had dinner on the patio and Gwen Stefani , her husband Gavin Rossdale, two darling boys and two nannies. Dinner at Dizz’s is always a delight.

Yesterday, last minute my daughter changed her mind about our plans to have her graduation dinner in our backyard. This was fueled by daughter’s worries that her father (my ex) doesn’t get along with anyone in my family, her circle of friends, and some of his own family as well. That’s another story…

So on the morning of the graduation I called Dizz’s and requested a reservation for seven, then in an hour for nine, then hours later for fourteen+ as the number fluxed with who could or could not attend.

The restaurant is now painted a steely grey with clean white trim and is the epitome of old Laguna Beach charm. The menu is cosmopolitan, perhaps a little French with osso bucco, veal picatta, and pasta dishes adding an Italian tone. Every table is unique with mix matched floral tablecloths. The waiters and waitresses are relaxed and sitting under the ficus trees with giant staghorn ferns one might just as well be in the Grandmother’s backyard in Nice (Le mélange a assorti les nappes et les arrangements d'endroit floraux que la Grand-mère pourrait éteindre un mercredi). I had to add just a little comment to give you the feeling of being in the South of France as opposed to South Orange County.



It all was a successful evening and daughter seemed happy to get those pretty envelopes with dough.

Mayur Restaurant Corona Del Mar

   

  I crave Mayur’s Tandor chicken. My affair with Indian food started when I lived in London. In London Indian, Pakistani, and Iranian food was available and inexpensive.  Americans just think Indian food is only curry. Indian food can be healthful, and not necessarily laden with heavy oil and hot spices.  Ask for lighter dishes with yogurt, less oil, less salt, they can prepare spice to your taste.

   There are many regional cuisine styles of India. All are based with vegetables and spices. A dish from Bengali or Goan or Punjabi or Rajasthani may all be named the same but be handed down by generation with different techniques and use local produce. Food is integral part of Indian life experience. In Indian temples, meals are served not only during festivals and holidays but all religious visitors and guests are offered food. Food donation is considered a necessary community service. The food given this way is known as Prasad, which means blessed edible gift.

    My favorite spices are:  cumin, turmeric, garam masala, pomegranate seed (anardana) and Fenugreek (methi). Ghee is used in many dishes. You can order “mild” or spicy- meaning hot. Not all Indian food is chili hot. Studies show chili to be extremely healthfully blood pressure rising. Religious reasons and poverty over history forced Indians to invent marvelous vegetarian dishes, which will surprise your senses to be satisfying and filling

   Majur creates a wonderful Palak Paneer, (also known as Saag Paneer), which has a warm flavor of cooked spinach (Palak) with fresh delicate Indian cottage cheese. The spinach is dark and meaty. This is not American creamed spinach. You can add chicken if you crave more protein. As a side order, garlic nan is the perfect complement. Nan is a flat soft bread. Basmati rice comes as a side. For vegans, substitute the paneer with firm or extra firm Tofu.

     You will find the staff at Mayur respectful and gracious. Anju Kapoor has been running the restaurant most of her adult life. She’s a bit shy for my camera but a warm host. The restaurant is small, and not as cheap as I recall the days in the late 1970’s in England- but then nothing in this world that is great is that price today

Chronic Tacos Yum

  

Chronic Tacos 34255 Pacific Coast Highway Dana Point, CA 92629-3809 (949) 481-3726

Owners Daniel A. Biello and Randall L. Wyner

I love Chronic Tacos. The ingredients are fresh. I like to watch them cook right in front of me. Their burritos are so fat you can’t hold them without five napkins. They ought to change the name of the burrito to the football, because it’s just about that size. Most Mexican food can’t be considered healthy but if you pick the right items Chronic offers a menu that is even good on a diet. Just avoid the chimicanga, fried items and chips and you can go home guilt free.

The line moves quickly and you tell them just how you want it and they will even offer free advice on their grilled mahi mahi.I don’t eat beef and pork but my son swears by their carne asada as grilled tender cuts of beef with plenty of flavor. IF you are watching your weight – get a tostada without the shell, go light on rice and beans (not refried) and pile on the veggies (light on the avocado – I believe avocado makes just about everything in the universe right. —you need a little good fats in your diet so just a little guacamole). The pico de gallo (tomatoes, onions, garlic and lime is made in batches during the day

The prices are reasonable. A burrito ranges from $ 4.75- $ 6.79 depending on the meat or fish you choose, just right for your budget.

Their menu says they have 27 locations but the best is in Dana Point, but the Corona Del Mar one is just as friendly. They also have a location in Newport, Huntington Beach, and Two in Mission Viejo and surely somewhere near you. If you are in a splurge mood go crazy and get pork tamale and a beer and sit outside on the casual tables and chat with the locals. They say they are franchising everywhere. I hope they keep a tight reign on franchisees because the secret is consistency.

 There used to be a wine bar next door but it a sign states a pancake place is coming. P. C. H. seems like a funny location for breakfast place to survive