Thought I'd include this bad experience I had written about in a previous blog from last year.
Bad experiences I have had occurred at Wild Wing Cafe one night (Ardsley Plaza, Charlotte, NC) when we ordered nachos with NO jalapenos and told the server I am allergic to them. A different guy brought out the platter and each cheesy chip had a jalapeno sitting on it. We told him I am allergic to them and sent it back only to have the same one returned with the jalapenos picked off! We could still see the indentation from them on the cheese AND some droplets of jalapeno juice were still on the chips! Now, it wouldn't have KILLED me to eat them but I would have become tremendously uncomfortable with hives, swollen and runny eyes, asthma coughing and of course, the need to give myself a shot, which I hate to do.
Another bad experience was at the Fox and Hound in Winston-Salem, NC. I handed my allergy card to the waitress and asked her to check with the kitchen staff if the tartar sauce was safe for me to eat. I rarely eat fried foods but the Fish & Chips sounded good. She came back a little while later saying, "they don't know, so you better just not order it." SAY WHAT? I got up and asked for the manager on duty to come speak to me. I handed him my card and asked him to check the label of the tartar sauce and see if it was safe for me. (Often contains mustard powder or mustard flour.) He checked, I couldn't eat it. But to have to go through the hassle of demanding service like that is bollocks! Hello? Is anybody listening? CUSTOMER SERVICE IS NOT A REQUEST, IT IS AN EXPECTATION! I have more than 20 years of food and beverage service under my belt and know this is not the way good business is conducted.
Tuesday, January 13, 2009
Hard to Feed Lady ~ Loves to Eat at Blue! (Food Allergy Queen)
My most recent experience at Blue was after the Second Harvest Food Bank's Awards Banquet for their "Canstruction" competition, at the Convention Center, Uptown. Local architects and builders created sculptures out of nothing but food products, which were really amazing to see!
Well, at the banquet, there was NOTHING safe for me to eat. (Due to my crazy food allergies that came on just a few years ago, I have to be REALLY careful about what I eat.) Everything had either some sort of mustard sauce or paprika splashed all over it, which would have made me blow up and need a trip to the hospital...yuck! Bad choice. Other options were meat products, which I don't eat. So, I stood there nibbling dry crackers and sipping a glass of wine while everyone else gorged. Nathan said, "We gotta' feed you!" We walked back to the parking garage, took his car around the block and started to drive around Uptown. Neither of us wanted pizza or pasta, so Fuel and Brixx was eliminated. The evening was getting started into "club scene," so sushi at Cosmo's was nixed, we could have gone with one of the big name steak houses; but they usually have only two choices for me. A shell fish of some sort, or a grilled slice of fish, which is often prepared as blandly as possible. I wanted something tasty. We looked at each other and both said, "Blue."
Since it has been a while between this blog and our visit, I'm only going to comment on what I REALLY remember perfectly. (I promise to be quicker with other reviews!) Our server was excellent and I don't remember his name, so I will have to investigate.
A few years ago, Nathan made a laminated allergy card for me and it lists all of the seasonings I'm allergic to, as well as the warning to be aware that cross-contamination of utensils, gloves and other food handling need to be closely observed, when preparing my food. Everywhere we go, managers, servers and chefs LOVE the card. I want him to patent and sell them.
I've gotten so tired of telling servers about my allergies and whipping out the card, that I let Nathan do it when we're out together. (After all, I have to handle it all the times he's NOT around, don't I?)
As we had our drinks, Nathan had a Booker's on the rocks (I think) and I was drinking a split of Moet and Chandon, Champagne (I know), we looked at the menu and studied the seasonings. (Nathan knowes them by heart, too.) Usually what I do is, find a few items on the menu that sound good to me and ask the server to see if they are safe. On this night at Blue I did the same and the server left, with my allergy card in hand, to speak to the chef. When he returned, he told us that Chef Gene Briggs has a relative in his family, who also has food allergies, so he really understands the special needs of a person like me. Chef Briggs had an area cleared away in the kitchen, which would serve as the only place where my food would be prepared. This way, my food is separate from any of the seasonings that can harm me, and there would be great diligence in hand washing and glove changing, he would personally see to it. I almost wanted to cry, or run back to the kitchen and hug Chef Briggs around the neck. The server also said that the chef remembered seeing my allergy card before, on other visits to Blue and that tonight, he took the liberty of making a copy of it to keep it on file. So, from now on, when I know I am going to Blue, I can fax or email Chef Briggs directly to let him know I am coming. He can be prepared and make something special for me.
He has done exactly that twice. One night, Chef Briggs made something VERY special for me with the Jumbo Diver Scallops, and my mouth is watering as I recollect the meal. Nathan and I were going to see The Cure at Bobcat's Arena with our friends, Phil and Sara Harris. We met up at Blue before the show for a quick bite and a drink. I wanted the Scallops so much but they were wrapped in Procuitto and I don't eat meat, don't even like the flavor if it's peeled away. Chef Briggs made a completely different recipe, off the menu for me that night and I can't even describe it. To say it melted in my mouth is so cliché' but it did…the food was so full of flavor but not overwhelmingly so. Incredible. When a Chef is willing to accommodate a diner by going so far "off menu," you know this is the place to eat.
So, on the night of the Second Harvest Banquet that couldn't feed me, I wanted to eat something different from that previous visit, with Phil and Sara Harris. So, I ordered the Whole Roasted Mediterranean Sea Bass, with fresh herbs, artichokes, pear tomatoes and a lemon spinach orzo pasta. This menu description immediately had my attention because I love sea bass, lemon, spinach, artichokes and I'm very fond of orzo. I don't remember if Chef Briggs had to change the recipe at all to accommodate my allergies. There may have been some seasonings he had to leave out or substitute, it doesn't matter to me, the meal was excellent.
The server brought the fish…as the menu says, the WHOLE fish to the table and cordially asked if I would like him to remove the fish's head and bones. I replied that, I would appreciate his doing so. (I don't eat fish very often anymore and I certainly don't want it looking at me while I do! Picking and spitting bones, also not too ladylike.) He worked quickly, so the fish was still hot once I was able to begin eating. Nathan was waiting for me to get my meal before he'd begin eating, so I encouraged him to start without me (isn't that sweet? 8 years later and he's still so chivalrous). He had ordered the Pomegranate Glazed Lamb Loin Grilled over an apricot and toasted pine nut couscous with a carrot, mint salad and a cardamon scented yogurt. Nathan was very happy with it and said it had been cooked to perfection. (He practically licked his plate clean, so I know he liked it!) I remember l loved mine as well and that I had no complaint whatsoever.
Alex Myrick came over and spoke with us for quite a while. He wanted to come over and make sure that everything had gone well with my meal and most importantly, that I felt Ok. From across the room, Alex was simply approaching the table where "the blonde lady with the allergies" was sitting. Once he got to our table and saw us up close, he realized he knew who we are. Alex and Nathan have known each other for a long time, and between Blue and Table, we've seen him a few times over the last several years. However, the topic of my allergies was the main focus at first. We told him how my food allergies came on just a few years ago, in my late '30's….literally out of nowhere, practically overnight. Alex and I agreed that part of the training process in food and beverage related industries, should be based on the topic of food allergies. I have more than twenty years of food and beverage experience, and I can honestly say that very few places I have worked, managed and trained employees; spend enough time discussing the dangers of anaphylaxis.
As for the rest of the meal that night, I remember Nathan had a top-shelf bourbon on the rocks just not positive which one (they have all the best), and I had a couple of Moet & Chandon White Star, Champagne splits. During other visits there, we've had some really great wine.
Alex Myrick has an amazing wine list at Blue and as a former bar manager myself, I'm very impressed with the variety of gorgeous flavors. Not all of them are the highest dollar bottles on the market either. Some of my favorites are really fantastic grapes and they're not the most expensive on the menu, either. The Vignale, Veneto Pinto Grigio is from Northern Italy, it's light, not too overpowering and get this, it's Vegan/Organic! However, Santa Margherita, Valdadige, Pinot Grigio is my personal favorite and it's a bit higher in price. Chardonnay's Rombauer is a MUST on any decent wine list and Alex has it at the top of the Carneros Region wines.
You can check the wines for yourself, so I'll leave them at that, except to say I am surprised at the lack of Sonoma Valley wines he has (that aren't in the Reserve price range). The Napa Valley selection is huge, don't get me wrong – he has an amazing selection. What I was looking for specifically, was either the Merlot or Cabernet Sauvignon Rodney Strong (he has the Reserve) or Chateau St. Jean's Cabernet Sauvignon. Now, I know he can't carry EVERYTHING that everyone likes and some wines just have to be left off the list. It's just my personal opinion that the Sonoma Valley gets too little attention and is overshadowed by the Napa Valley, not only by Alex Myrick at Blue – but really, by many other restaurants, too. But I'll get to those at another time!
Overall grade – A+
Awesome job by our server (I really wish I could remember his name and the next time I see him, I will remedy this!)
Fantastic care by Chef Gene Briggs and the rest of the kitchen staff.
Personal attention from the owner and not only because of the previous friendship with Nathan!
Well, at the banquet, there was NOTHING safe for me to eat. (Due to my crazy food allergies that came on just a few years ago, I have to be REALLY careful about what I eat.) Everything had either some sort of mustard sauce or paprika splashed all over it, which would have made me blow up and need a trip to the hospital...yuck! Bad choice. Other options were meat products, which I don't eat. So, I stood there nibbling dry crackers and sipping a glass of wine while everyone else gorged. Nathan said, "We gotta' feed you!" We walked back to the parking garage, took his car around the block and started to drive around Uptown. Neither of us wanted pizza or pasta, so Fuel and Brixx was eliminated. The evening was getting started into "club scene," so sushi at Cosmo's was nixed, we could have gone with one of the big name steak houses; but they usually have only two choices for me. A shell fish of some sort, or a grilled slice of fish, which is often prepared as blandly as possible. I wanted something tasty. We looked at each other and both said, "Blue."
Since it has been a while between this blog and our visit, I'm only going to comment on what I REALLY remember perfectly. (I promise to be quicker with other reviews!) Our server was excellent and I don't remember his name, so I will have to investigate.
A few years ago, Nathan made a laminated allergy card for me and it lists all of the seasonings I'm allergic to, as well as the warning to be aware that cross-contamination of utensils, gloves and other food handling need to be closely observed, when preparing my food. Everywhere we go, managers, servers and chefs LOVE the card. I want him to patent and sell them.
I've gotten so tired of telling servers about my allergies and whipping out the card, that I let Nathan do it when we're out together. (After all, I have to handle it all the times he's NOT around, don't I?)
As we had our drinks, Nathan had a Booker's on the rocks (I think) and I was drinking a split of Moet and Chandon, Champagne (I know), we looked at the menu and studied the seasonings. (Nathan knowes them by heart, too.) Usually what I do is, find a few items on the menu that sound good to me and ask the server to see if they are safe. On this night at Blue I did the same and the server left, with my allergy card in hand, to speak to the chef. When he returned, he told us that Chef Gene Briggs has a relative in his family, who also has food allergies, so he really understands the special needs of a person like me. Chef Briggs had an area cleared away in the kitchen, which would serve as the only place where my food would be prepared. This way, my food is separate from any of the seasonings that can harm me, and there would be great diligence in hand washing and glove changing, he would personally see to it. I almost wanted to cry, or run back to the kitchen and hug Chef Briggs around the neck. The server also said that the chef remembered seeing my allergy card before, on other visits to Blue and that tonight, he took the liberty of making a copy of it to keep it on file. So, from now on, when I know I am going to Blue, I can fax or email Chef Briggs directly to let him know I am coming. He can be prepared and make something special for me.
He has done exactly that twice. One night, Chef Briggs made something VERY special for me with the Jumbo Diver Scallops, and my mouth is watering as I recollect the meal. Nathan and I were going to see The Cure at Bobcat's Arena with our friends, Phil and Sara Harris. We met up at Blue before the show for a quick bite and a drink. I wanted the Scallops so much but they were wrapped in Procuitto and I don't eat meat, don't even like the flavor if it's peeled away. Chef Briggs made a completely different recipe, off the menu for me that night and I can't even describe it. To say it melted in my mouth is so cliché' but it did…the food was so full of flavor but not overwhelmingly so. Incredible. When a Chef is willing to accommodate a diner by going so far "off menu," you know this is the place to eat.
So, on the night of the Second Harvest Banquet that couldn't feed me, I wanted to eat something different from that previous visit, with Phil and Sara Harris. So, I ordered the Whole Roasted Mediterranean Sea Bass, with fresh herbs, artichokes, pear tomatoes and a lemon spinach orzo pasta. This menu description immediately had my attention because I love sea bass, lemon, spinach, artichokes and I'm very fond of orzo. I don't remember if Chef Briggs had to change the recipe at all to accommodate my allergies. There may have been some seasonings he had to leave out or substitute, it doesn't matter to me, the meal was excellent.
The server brought the fish…as the menu says, the WHOLE fish to the table and cordially asked if I would like him to remove the fish's head and bones. I replied that, I would appreciate his doing so. (I don't eat fish very often anymore and I certainly don't want it looking at me while I do! Picking and spitting bones, also not too ladylike.) He worked quickly, so the fish was still hot once I was able to begin eating. Nathan was waiting for me to get my meal before he'd begin eating, so I encouraged him to start without me (isn't that sweet? 8 years later and he's still so chivalrous). He had ordered the Pomegranate Glazed Lamb Loin Grilled over an apricot and toasted pine nut couscous with a carrot, mint salad and a cardamon scented yogurt. Nathan was very happy with it and said it had been cooked to perfection. (He practically licked his plate clean, so I know he liked it!) I remember l loved mine as well and that I had no complaint whatsoever.
Alex Myrick came over and spoke with us for quite a while. He wanted to come over and make sure that everything had gone well with my meal and most importantly, that I felt Ok. From across the room, Alex was simply approaching the table where "the blonde lady with the allergies" was sitting. Once he got to our table and saw us up close, he realized he knew who we are. Alex and Nathan have known each other for a long time, and between Blue and Table, we've seen him a few times over the last several years. However, the topic of my allergies was the main focus at first. We told him how my food allergies came on just a few years ago, in my late '30's….literally out of nowhere, practically overnight. Alex and I agreed that part of the training process in food and beverage related industries, should be based on the topic of food allergies. I have more than twenty years of food and beverage experience, and I can honestly say that very few places I have worked, managed and trained employees; spend enough time discussing the dangers of anaphylaxis.
As for the rest of the meal that night, I remember Nathan had a top-shelf bourbon on the rocks just not positive which one (they have all the best), and I had a couple of Moet & Chandon White Star, Champagne splits. During other visits there, we've had some really great wine.
Alex Myrick has an amazing wine list at Blue and as a former bar manager myself, I'm very impressed with the variety of gorgeous flavors. Not all of them are the highest dollar bottles on the market either. Some of my favorites are really fantastic grapes and they're not the most expensive on the menu, either. The Vignale, Veneto Pinto Grigio is from Northern Italy, it's light, not too overpowering and get this, it's Vegan/Organic! However, Santa Margherita, Valdadige, Pinot Grigio is my personal favorite and it's a bit higher in price. Chardonnay's Rombauer is a MUST on any decent wine list and Alex has it at the top of the Carneros Region wines.
You can check the wines for yourself, so I'll leave them at that, except to say I am surprised at the lack of Sonoma Valley wines he has (that aren't in the Reserve price range). The Napa Valley selection is huge, don't get me wrong – he has an amazing selection. What I was looking for specifically, was either the Merlot or Cabernet Sauvignon Rodney Strong (he has the Reserve) or Chateau St. Jean's Cabernet Sauvignon. Now, I know he can't carry EVERYTHING that everyone likes and some wines just have to be left off the list. It's just my personal opinion that the Sonoma Valley gets too little attention and is overshadowed by the Napa Valley, not only by Alex Myrick at Blue – but really, by many other restaurants, too. But I'll get to those at another time!
Overall grade – A+
Awesome job by our server (I really wish I could remember his name and the next time I see him, I will remedy this!)
Fantastic care by Chef Gene Briggs and the rest of the kitchen staff.
Personal attention from the owner and not only because of the previous friendship with Nathan!
Monday, January 5, 2009
Tense Writing
While reading various articles and doing research, I frequently come across business writing and web items that I think I can write better. I'm a proofreader and editor, it's what I do! When trying to write for business or any other sort of correspondence, it is important to maintain a consistent voice. One mistake I find on a regular basis is when web designers do not maintain a common tense. I think the mistake of switching tense is often made when a writer is trying to keep the tone of the text casual. Or, a writer might misuse tense by trying to keep the same tense. A few tips can be pulled from these examples to get you on your way to writing better business correspondence.
This example is pulled from the biography of a professional:
XYZ Company was founded in 2005 by Jane Doe. Ms. Doe's mission was to assist companies in achieving their strategic business goals.
In trying to be consistent, this writer has made an error in tense. The word "was" indicates that particular mission is in the past, which therefore, implies her mission has changed. If the mission has not changed, the sentence should be revised. One option is:
Ms. Jane Doe founded XYZ Company in 2005, with the continuing mission to assist companies in achieve their strategic business goals.
However, aren't most companies goals business related? Is it necessary to spell out "business goals?"
The XYZ Company was founded in 2005 by Ms. Jane Doe. XYZ's strategy is based on Ms. Jane Doe's mission to guide companies as they realize their goals.
If someone has to read something more than once to understand what it means, rewrite it for clarification.
We accept a 25% - 50% up front payment after agreement of project scope and terms, remaining balance is due upon successful completion, unless other terms have been arranged.
Three separate clauses are awkward and have to be re-read in order to be properly understood.
Rewritten:
When the client and our firm have reached an agreement on the project’s scope and terms, we expect a 25% to 50% payment before work begins. The remaining balance is due upon completion. Any other arrangement of terms will be written into the contract. We find this protects your interests, and ours.
This example is pulled from the biography of a professional:
XYZ Company was founded in 2005 by Jane Doe. Ms. Doe's mission was to assist companies in achieving their strategic business goals.
In trying to be consistent, this writer has made an error in tense. The word "was" indicates that particular mission is in the past, which therefore, implies her mission has changed. If the mission has not changed, the sentence should be revised. One option is:
Ms. Jane Doe founded XYZ Company in 2005, with the continuing mission to assist companies in achieve their strategic business goals.
However, aren't most companies goals business related? Is it necessary to spell out "business goals?"
The XYZ Company was founded in 2005 by Ms. Jane Doe. XYZ's strategy is based on Ms. Jane Doe's mission to guide companies as they realize their goals.
If someone has to read something more than once to understand what it means, rewrite it for clarification.
We accept a 25% - 50% up front payment after agreement of project scope and terms, remaining balance is due upon successful completion, unless other terms have been arranged.
Three separate clauses are awkward and have to be re-read in order to be properly understood.
Rewritten:
When the client and our firm have reached an agreement on the project’s scope and terms, we expect a 25% to 50% payment before work begins. The remaining balance is due upon completion. Any other arrangement of terms will be written into the contract. We find this protects your interests, and ours.
Detailed Service Description
Passionate professionals who use the power of the written word to help you achieve your objectives.
Just because there is a header, doesn’t mean the sentence below it shouldn’t be capable of standing alone.
Rewritten:
Our services are provided by passionate professionals using the power of the written word, to help you achieve your objectives.
Obviously, a casual and conversational tone works very well and is expected in certain circumstances. Formal language and technical verbiage can appear snobbish, and frankly, it can look as if the writer is working too hard to prove they know big words. Appearing erudite is not necessarily a bad thing, when it's shown in small doses. – wdw.
Friday, December 12, 2008
Another Semester of School
So, another semester until I graduate. It's my own fault I didn't pass the MA exam. I took on teaching a Film Class at the University because my vanity screamed, "Yes, Professor! Of course I'll teach the class because you think I'm so brilliant and worthy - with high quality lecture skills and vast amounts of film knowledge!"
Then of course, there is the stupidity of my own making where I misread the required list of works to read and study. I thought I already knew over half of them. All summer, I kept saying (not only to myself, but out loud to others), "I really should be studying and reading for my MA exam..."
There is no silver lining yet but there is a silver line. My independent study professor has agreed to continue helping me write my novel next semester. Thank God! I got stuck - or rather, the freaking people in my head got stuck. Oh, they've been busy - don't get me wrong...they're always busy. They were actively trying to escape while I was studying and cramming and STRESSING during the MA exam prep time but NOW?
Now that it is time for them to get out and get on the page, they've started to argue with me. They don't want to do this...they don't want to do that....the water's too cold...the dog wouldn't do that....a snitch wouldn't break so easily....and on and on. They cooperate to some degree, they love me if they're supposed to love me, they creep me out if they're murderers, but their ACTIONS are ........... stalled, on the side of the road with a white flag sticking out of the window.
Then, this other chick came along and had the nerve to create a whole other story line in my head. Not only did she do that but her story line involves TWO separate story lines! Kind of a "Sliding Doors" deal but not really that easy. She doesn't know where she's going either....her name's Shelley...brunette, drives a convertible - which I kind of think is a flaw in her character. It's a grossly vain thing but one of the story lines gets rid of it.
Anyway, the screenplay was no easier to write because the characters took over and barely let me speak at all. See, they were only dialogue. So they got to do, say and take the story where ever they wanted! I couldn't control them at all sometimes, couldn't reel them in. At least with the novel, I can hold them in, suck 'em back, cross my legs and negate their birth...I just can't always make them do what I want them to do...UGH! KIDS! Right?
Then of course, there is the stupidity of my own making where I misread the required list of works to read and study. I thought I already knew over half of them. All summer, I kept saying (not only to myself, but out loud to others), "I really should be studying and reading for my MA exam..."
There is no silver lining yet but there is a silver line. My independent study professor has agreed to continue helping me write my novel next semester. Thank God! I got stuck - or rather, the freaking people in my head got stuck. Oh, they've been busy - don't get me wrong...they're always busy. They were actively trying to escape while I was studying and cramming and STRESSING during the MA exam prep time but NOW?
Now that it is time for them to get out and get on the page, they've started to argue with me. They don't want to do this...they don't want to do that....the water's too cold...the dog wouldn't do that....a snitch wouldn't break so easily....and on and on. They cooperate to some degree, they love me if they're supposed to love me, they creep me out if they're murderers, but their ACTIONS are ........... stalled, on the side of the road with a white flag sticking out of the window.
Then, this other chick came along and had the nerve to create a whole other story line in my head. Not only did she do that but her story line involves TWO separate story lines! Kind of a "Sliding Doors" deal but not really that easy. She doesn't know where she's going either....her name's Shelley...brunette, drives a convertible - which I kind of think is a flaw in her character. It's a grossly vain thing but one of the story lines gets rid of it.
Anyway, the screenplay was no easier to write because the characters took over and barely let me speak at all. See, they were only dialogue. So they got to do, say and take the story where ever they wanted! I couldn't control them at all sometimes, couldn't reel them in. At least with the novel, I can hold them in, suck 'em back, cross my legs and negate their birth...I just can't always make them do what I want them to do...UGH! KIDS! Right?
Monday, December 1, 2008
This New Thing - A VERY old Blog
This is pretty cool. Being able to just write stuff and send it out there. The main thing that I have been going through lately is written below. It's been a hard road since I lost my boy, Spanky. I'll come up with something new next time. For now, I'm still so sad that this is all I'm concentrating on. WDW
Subject: Spanky Doodles
I wanted to let you all know that I am back online from my recent move. While I am happy to be in my new home, the joy has been dimmed due to the departure of my beloved, Spanky. My cat of nearly 15 years has left us to go to a place where there is no pain, no kidney failure, no ulcers, no organs shutting down and no more wasting away. He was very brave as he stared into my eyes when he left to go into the Light. We had been preparing for this for a while now and over the past few days when I knew he was feeling as bad as he ever has, I told him I would do whatever he wanted me to do. If he wanted me to alleviate his pain with eternal slumber, I promised I would. If he wanted a bag of doughnuts, I told him I'd get them. Unfortunately, he had stopped eating for the last few days of his life. Spanky had been losing weight over the past few months and those of you who knew him at his full and gloriously muscular 25 pounds would have been very sad to see him at his final 12 pounds. His robust, baritone voice had turned into an old man's craggy complaint. His naps got longer and his waking time was shorter. He began to instigate fewer and fewer of our "stare down" games with his enormous yellow eyes. He would never lose by blinking first and would only lose if he looked away first. Normally though, it was rare that I would win a game of "stare down" with my boy. He was just too good at it.
Dr. Bissell from the Charlotte Cat Clinic said that she could "fix him up" and send him home with me after teaching me to inject him and give him IV fluids. She said that he would not nor ever be the same cat that I had known and that it would have been merely post-poning the inevitable in order to help myself adjust to his dying. I told her that I loved him way too much to let that be the way he lived his final days. I would rather say goodbye to him than see him in the pain I knew he must have been feeling. Once she gave the first injection that made him sleepy it was 5 to 7 minutes until the final injection that would quiet him forever. During the last few moments we had, I held him, sang his song and Pasha's song to him, and rubbed his belly as he always had loved. He held his gaze in my eyes throughout the entire experience. Instead of me telling him it was OK for him to go, I believe he was telling me it was OK for me to let him go. Even after he had passed, his eyes were still staring directly into mine. He won our very last game of stare down and I wouldn't have had it any other way.
God Bless Spanky Doodles
February 14, 1990 - September 20, 2004
Subject: Spanky Doodles
I wanted to let you all know that I am back online from my recent move. While I am happy to be in my new home, the joy has been dimmed due to the departure of my beloved, Spanky. My cat of nearly 15 years has left us to go to a place where there is no pain, no kidney failure, no ulcers, no organs shutting down and no more wasting away. He was very brave as he stared into my eyes when he left to go into the Light. We had been preparing for this for a while now and over the past few days when I knew he was feeling as bad as he ever has, I told him I would do whatever he wanted me to do. If he wanted me to alleviate his pain with eternal slumber, I promised I would. If he wanted a bag of doughnuts, I told him I'd get them. Unfortunately, he had stopped eating for the last few days of his life. Spanky had been losing weight over the past few months and those of you who knew him at his full and gloriously muscular 25 pounds would have been very sad to see him at his final 12 pounds. His robust, baritone voice had turned into an old man's craggy complaint. His naps got longer and his waking time was shorter. He began to instigate fewer and fewer of our "stare down" games with his enormous yellow eyes. He would never lose by blinking first and would only lose if he looked away first. Normally though, it was rare that I would win a game of "stare down" with my boy. He was just too good at it.
Dr. Bissell from the Charlotte Cat Clinic said that she could "fix him up" and send him home with me after teaching me to inject him and give him IV fluids. She said that he would not nor ever be the same cat that I had known and that it would have been merely post-poning the inevitable in order to help myself adjust to his dying. I told her that I loved him way too much to let that be the way he lived his final days. I would rather say goodbye to him than see him in the pain I knew he must have been feeling. Once she gave the first injection that made him sleepy it was 5 to 7 minutes until the final injection that would quiet him forever. During the last few moments we had, I held him, sang his song and Pasha's song to him, and rubbed his belly as he always had loved. He held his gaze in my eyes throughout the entire experience. Instead of me telling him it was OK for him to go, I believe he was telling me it was OK for me to let him go. Even after he had passed, his eyes were still staring directly into mine. He won our very last game of stare down and I wouldn't have had it any other way.
God Bless Spanky Doodles
February 14, 1990 - September 20, 2004
Saturday, November 22, 2008
Edwin Van der Sar's Beautiful, Sticky Hands!
This post is from an older blog that I transfer to this new site. It's in praise of our amazing keeper, Edwin Van der Sar.
Aston Villa vs. Manchester United - November 22, 2008
How about that lovely save and keep that our AMAZING Edwin performed during this particular game? With ONE hand on the ball, right at line, his hand stayed on the ball, Milner's foot kicked it, Van der Sar's hand KEPT the ball, then his other hand came around, both hands picked up the ball and Edwin stood up.Incredible! It was a beautiful move. The commentators (the ones I suffered through here in the South East USA) were saying how Van der Sar's gloves must have glue on them....but nope, we all know it's just his fantastic talent shining through.A one-handed ball retention, against Milner's kick! THAT deserves some recognition!(Manchester United is the best team on the planet and they will prove it again this year! - I agree they are having a rough start but you just wait and see - they'll pull it out and take the cup! FIFA can blow Sir Fergie's arse!)
Obviously, we know that now -- the World Cup has been taken by our lads!
Aston Villa vs. Manchester United - November 22, 2008
How about that lovely save and keep that our AMAZING Edwin performed during this particular game? With ONE hand on the ball, right at line, his hand stayed on the ball, Milner's foot kicked it, Van der Sar's hand KEPT the ball, then his other hand came around, both hands picked up the ball and Edwin stood up.Incredible! It was a beautiful move. The commentators (the ones I suffered through here in the South East USA) were saying how Van der Sar's gloves must have glue on them....but nope, we all know it's just his fantastic talent shining through.A one-handed ball retention, against Milner's kick! THAT deserves some recognition!(Manchester United is the best team on the planet and they will prove it again this year! - I agree they are having a rough start but you just wait and see - they'll pull it out and take the cup! FIFA can blow Sir Fergie's arse!)
Obviously, we know that now -- the World Cup has been taken by our lads!
Subscribe to:
Posts (Atom)
