Low Frustration Tolerance

This really isn't a blog entry about anything. Rather it's just a snitty little reflection on the things that are going on in my life currently.

A friend once commented regarding work frustration: "It's about how much you are willing to change yourself in order to adapt to work, versus how much you can't compromise yourself." This is a decision that has faced me in my career.

I visited some old coworkers, and they listed out their work frustrations. Up til then, I had been looking back nostalgically upon this place. But listening to one of them rant about the same old problems that had plagued us more than a year ago, and realizing that nothing had changed, and things had gotten worse, I was reminded why I no longer work at this place.

I guess what I am trying to say is I have a low tolerance for frustration. When it comes down to the question of how much am I willing to change for work, the answer is only "somewhat". This has led me to move from work place to work place, sometime of my own volition, sometime not, as in the most recent case. But I have had some very interesting career challenges, as a result of my low frustration tolerance, and that I do not regret.

Chicken Tikka Masala

This recipe is from The Best of America's Test Kitchen Best Recipes and Reviews 2009. It's pretty good. See my comments below in blue.

Chicken Tikka

• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 2 lbs boneless, skinless chicken breasts, trimmed (I used drumsticks and thighs)
• 1 cup plain whole milk yogurt (I thought this was a waste of yogurt - try 3/4 cup)
• 2 tablespoons vegetable oil
• 2 garlic cloves (minced)
• 1 tablespoon grated fresh ginger (ginger is difficult to grate since it gets stuck in the grater, try a mini-food processor)

Masala Sauce

• 3 tablespoons vegetable oil
• 1 onion, minced
• 2 garlic cloves, minced
• 2 tsp grated fresh ginger
• 1 serrano chile, minced (I used thinly sliced)
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• 1 (28 oz) can crushed tomatoes (I used 1/5 less tomatoes and it was fine)
• 2 tsp sugar
• salt to taste
• 2/3 cup heavy cream
• 1/4 cup chopped fresh cilantro

1. For the Chicken: Combine the cumin, coriander, cayenne and salt in a small bowl. Sprinkle evenly on chicken. Refrigerate for 30-60 minutes.

2. For the sauce: Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently until light golden (8-10 minutes). Add the garlic, giner, chile, tomato paste, and garam masala; cook until fragrant, about 3 minutes. Add the tomatoes, sugar, and 1/2 tsp salt; bring to a boil. Reduce the heat to medium low, cover, and simmer 15 minutes, stirring occasionally. Stir in the cream and return to a simmer. Remove the pan from the heat and cover to keep warm.

3. While the sauce simmers, adjust an oven rack to the upper-middle position (about 6 inhces from the heating element and heat the broiler). (No wonder my chicken took twice as long. My rack was in the dead middle of the oven.) Using tongs, dip the chicken into the yogurt mixture (the chicken should be coated with a thick layer of yogurt) and arrange on a wire rack set in the foil lined, rimmed baking sheet or broiler pan. (You don't need a wire rack, you can lay your chicken directly on the foil lined sheet.) Broil for 10-18 minutes flipping the chicken halfway through cooking. The exterior should lightly charred in parts. (It took 18 minutes to char on each side if you put the rack in the dead center of the oven.) The chicken should read 160 degrees at its thickest parts.

4. Let the chicken rest 5 minutes, then cut into 1 inch chunks and stir into the warm sauce. Stir in the cilantro, season to taste with salt, and serve.

Aloo Gobi Recipe

Here is the original recipe as posted here with my comments below in blue.

1 small head phool gobhi--cauliflower, chopped into florets and washed (don't chop, tear up with hands)
3 quick cooking potatoes, (they must be the kind that cook in 20 minutes, not the baking kind that take an hour) cut into small cubes and soaking in water (I used 2 small yellow potatoes)
1 small onion sliced
4 garlic cloves cut into slivers
1 tsp crushed fresh ginger
1 tsp whole cumin seeds (substituted with ground cumin)
1/2 tsp turmeric
1/2-1 tsp red chili powder
1 heaping tsp ground cumin
1 stick cinnamon
3-4 cardamon pods
2 bayleaves
5 black pepper corns
5 cloves (all of these whole spices come together in your small packet of whole garam masala in small quantities to make it easy for you)
2-3 whole red dried chilies (I used one medium dried ancho chile)
2 fresh green chilies cut in bite sized chunks (de-seed if u like) (I used 1 sliced serrano pepper)
2 tablespoons of roughly chopped fresh cilantro
1/2-1 tsp garam masala powder
2 tablespoons oil
salt to taste

Heat oil in wok until very hot. Add in the whole red chilies, the cumin seeds, the bay leafs, cloves, pepper corns, cardamon, cinnamon stick, and fry around for about 1 minute.

Then add in the onions, garlic, ginger. Fry until onions look translucent and garlic looks crispy.

Then add in the turmeric, red chili powder, and cumin powder. Let this sizzle for one moment, then add in the potato cubes. They must still be wet from soaking in water...this creates steam to help them cook. Stir around well for a few minutes, getting the masala color on them.

Then lower heat to medium and cover. Leave for 10 minutes, stirring a couple of times to prevent bottom sticking.

Then turn up the heat and add in the gobhi---it helps if you gobhi is a tad wet from being washed as well. Stir again coating in the masala oil. You should add your salt now, too.

Then lower heat to medium again and cover for about 10-15 more minutes, stirring occasionally. By now the potato and cauliflower are both cooked, and it is done. They should be fully cooked, but slightly crisp. Definately not mushy and falling apart. Now add the pinch of ground garam masala and the chopped green chilies. With the heat off, cover again and allow the green chilies to steam a bit for a few minutes. Then uncover, add in the chopped cilantro garnish, and serve.

Kitchen Inspirations

We are thinking about renovating our kitchen. The kitchens that I seem to gravitate towards are contemporary kitchens that are minimalist but still warm. The upper cabinets above echo the latest trend towards horizontal rather than vertical lines. Notice also the spareness of the cabinet fronts themselves. There is an absence of routing or any other details. I also like the vertical brick tilework on the backsplash, which is reminiscent of old tilework (which I love), yet looks modern at the same time.

I don't think of myself as the minimalist type. I usually gravitate towards bright colors. But the above kitchen I feel I could look at and never grow tired of its simple elegance. There is luxury in its spareness.

An example of a kitchen with traditional and modern styles blended together can be seen above. It is also an example how cheaper, painted cabinets can create as much of a visual impact as trendier finished wood cabinets.

This is the most modern of the kitchen images that I liked. The avocado green also goes well with our general color scheme. I am also fond of the high-gloss look of the bottom cabinetry. I would also choose upper wood cabinets with a more subtle pattern.

Christmas in Calistoga, Part II

View from Joseph Phelps Winery

Our second day in Napa was all about food and wine-tasting. We started at Duckhorn Vineyards, which had a lovely tasting room, but the wines were not very good, even their reserve wines. Mark's nose wasn't working, so I had to do most of the discernment. Since Mark is much more knowledgeable about wines than I am, but since his nose was out of commission, I had to take my job very seriously, and took profuse notes.

Our next stop was Joseph Phelps. If you like wine, I HIGHLY recommend going to this winery. Joseph Phelps is famous, although we knew virtually nothing about it going in. Their "Insignia" wine, which is a red wine blend, continually gets 94-96 points from Wine Spectator and Robert Parker. And at $100, it is considered to be more affordable than other cult reds with comparable scores, such as Screaming Eagle. Also, their 2002 Insignia wine won the #1 Bottle of the Year from Wine Spectator for 2005. Meaning: it was ranked the best bottle of wine in the whole world for that year.

But we knew nothing about all of that. We meandered up a hilly road for a good 5 minutes before arriving at a large barn house in the middle of a pastoral scene. For $20, you get to taste 6 incredible Joseph Phelps and Fogdog (sister winery) wines, including their famous Insignia wine, on their beautiful outdoor terrace. The terrace has some of the best views of Napa period. The price of the tasting is worth the solitude and the view. The Insignia wine that we tasted was excellent of course, but for $100, just a bit too steep for our budget. We ended up buying their low end 2006 Fogdog Chardonnay and their 2005 Joseph Phelps Merlot.

Beaulieu Vineyards (affectionately known as BV) has been our consistent visit through the years. Mark collects their Beauzeaux red wine reserve blend every year, so we bought a case of this year's offering (named Fideaux this year).

William Hill was our final stop of the day. A friend gave us a wonderful bottle of William Hill reserve Chardonnay as a gift, and it was probably the best Chardonnay I have ever tasted in my life. We bought two of the William Hill 2006 Reserve Chardonnay.

What to Wear/When to Go

If you've never been to Napa Valley before, here is some information to get you going. Any time of year is suitable for visiting Napa, but I find Fall and Winter particularly nice times to go. February is a great month to bring a loved one because, not only is it romantically apropos for Valentine's day, but the vineyards are scattered with yellow mustard seed flowers, so it is very scenic. It is also warmer in Napa by a few degrees than in San Francisco Bay Area, so it isn't necessary to wear a coat.

Dress in Napa is very casual. Most people wore jeans, warm fleeces, and comfortable shoes. The light in Napa is so fantastic that everyone glows and looks beautiful, inspite of their casual wear.

Information for all Stops Mentioned:

NapaStyle
6525 Washington St.Yountville, CA
(707) 945-1229
Hours: Monday thru Saturday: 10am - 6pm
Sunday: 10am - 5pm

Bouchon Bakery
6528 Washington Street
Yountville, California 94599
Phone: 707.944.2253
Open everyday, 7:00am to 7:00pm

Dr. Wilkinson's Hot Springs Resort
1507 Lincoln Ave. Calistoga, CA 94515
Phone: (707) 942-4102
Spa Treatments: 8:30 am - 3:45 pm

Duckhorn Vineyards
1000 Lodi LaneSt. Helena, California 94574
Phone: 888-354-8885
Daily: 10 am -4 pm

Joseph Phelps Vineyards
200 Taplin Road St Helena 94574
Tastings are by appointment only (although you can sneak in)
tel: (707) 963-2745
Mon-Fri: 9 am- 5 pm
Sat, Sun: 10 am- 4 pm

William Hill
1761 Atlas Peak Rd Napa CA
Tastings are by appointment only
Phone 707-265-3024
Daily: 10:30 a.m.-4:30 p.m

Beaulieu Vineyards
1960 St. Helena Highway Rutherford, CA 94573
Toll free: 800-373-5896
Daily: 10:00 a.m.-5:00 p.m

Christmas in Calistoga

Here is some perspective on how the recession has shaped our travel plans this year:

Dream holiday:
Diving cruise in Palau, drinking kava and visiting the mantas in Yap

Reality:
2 day holiday in Calistoga over Christmas break

Over Christmas break, we usually fly either to Chicago or Seattle to spend time with our families. This year, our flights were cancelleddue to the stormy weather. Rather than finding an alternate way up North, we decided to save our pocketbooks by staying home over the holidays. Well, I put a lot of importance on my vacation days, and insisted that we do something different with our time off. We ended up in beautiful Calistoga, where we got to soak in the thermal mud baths for the first time, and also had a fun time noshing and tasting wines around Napa.

We began our sojourn poking around in Yountville in Napa Valley. We visited one of our favorite chefs, Michael Chiarello's new store, NapaStyle. At NapaStyle, as in everywhere else in Napa, exotic salts are the latest thing. I took a shot of Mark posing in front of a display of pink Hawaiian salt crystals. We didn't buy a thing other than a panini at the in-store cafe, but enjoyed the beautiful store.



Excited and inspired by all of the foodie things to buy at the store, we later entered Bouchon Bakery, where we had two delectable pastries, and Mark bought an enormous loaf of bread. I'm not sure what Mark was thinking by buying a loaf the size of a young toddler, but I have long ago abandoned reining Mark in when it came to his gourmet treats.

With the bread as a third passenger in the back seat, and with the top down on our Mini Convertible, we bombed our way down the Silverado Trail to make our 2:30 thermal mud appointments in Calistoga. Dr. Wilkinson's Hot Springs Resort is considered to be the best spa value in the Napa Valley. For around $300, we got a motel room in the resort, mud baths, hot springs and massages for the both of us. Not a bad deal. With the resort's unpretentious '50s style motel architecture, and the institutional look of the spa interior, I could see why the treatment was on the cheaper end of the spectrum.

After rinsing off in the shower, you are summoned into a large stone bath filled with warm mud. Floating in the mud was like floating in warm jello. The mud had a very gelatinous consistency, but with small pieces of moss fibers thrown in. They pile mud on top of you all the way up to your neck, cover your face with a facial mixture, and put cucumber slices over your eyes. I enjoyed floating in the mud, and playing around by squeezing and flailing in the mud around me. Too soon, the mud bath was over. We were asked to shower off the mud, and immerse ourselves in a bath full of hot springs water while the ladies hosed down the room of excess mud(institutional, right?). I didn't think the hot springs water was any different than any other warm water. Except afterwards, my hair felt like it does after a day at the beach, except the saltiness and stiffness is multiplied by 20X. The massage itself was so-so. But I am more used to being pummeled than being treated to the soft sensual style of Swedish massage.


The spa treatment alone was worth it just to see the look on Mark's face after the treatment since Mark is not much of a spa-goer. Mark looked very relaxed and pink. Mark's impressions:

"All I could think about when I was in the mud bath was that I wanted to scratch my face but could not because of all of the stuff they lathered on my face. I almost fainted several times while in the hot springs due to the heat. The massage was all right. All of the other guys in the spa were quiet. I think they were there accompanying their girlfriends."

After the treatment, we wandered around Calistoga, had dinner (middling pasta) and called it an early night.

To be continued...

This morning, I am grateful for

• People who love me despite my flaws
• Being tough enough to look at myself and gain insight into how I create bad situations for myself
• Experiencing the pure clean morning air in the warmth of my fuzzy sweatpants and sweatshirt
• Having a partner who helps me grow better as an individual
• Being wiser and more temperate than I used to be