Rare, Collectible, & Otherwise

Tag: Bixby (Page 115 of 116)

Scoring an Ace.

Stop and think, someone used to tell me. Sounds like parental advice, but it could have been an early boss repeating that line. Stop and think.

On the other hand, some thinking is best left undone.

I was un-jamming a staple from my trusty Ace Clipper, model 704. Being a well-built thing, it doesn’t jam often, thank goodness. Even so, it has happened often enough that I automatically reach for the scissors, stab them into a slot near the hinge and twist. That usually brings an edge of the jammed staple out far enough to pinch it with the scissors and pull it out. Twenty seconds, tops. Five on a good day.

It was so automatic that it made me – stop and think. How long have I been doing this for it to become so routine?

The stapler was given to me by a coin dealer who was buying my business with rare coins. I’m sure he was making a profit doing it, but he was turning them over to me at prices that allowed me to set up a rare coin shop and sell them at a profit. For mail order, he said, you need a good stapler.

Thus, the Ace Clipper.

The thing has sealed up many a padded mailer in its day, and surprisingly, it has remained as a tool used regularly over the years. Before the sticky-glue-peel-the-paper-off-and press-down type envelopes – they had to be stapled. I used the Clipper everyday back then, and use it every day now.

At least thirty-five years in between.

Do they make such reliable items any longer? I had a plastic staple gun/tacker that broke right away. Oh, it still worked, but a plastic flange snapped off. The Ace, though – all chromed up and shiny as the day I got it.

The staples are back in and having joined the two receipts together, the trusty Ace Clipper model 704 is back hanging on its designated nail at the checkout counter.

Ace Fastener Company, Chicago. Made in the USA.

Twilight on Main.

It is pretty rare to have open parking spaces in front of the shop in the early evening. It is the week following Thanksgiving, and it could be that people are at home recovering from Black Friday, Cyber Monday (with Small Business Saturday wedged in between), and those dollars spent on turkey and the fixin’s.

Not just the Rose District on Wednesday evening, either. Fab reported her first slow day in years in Midtown with only a slight increase in hungry-traffic from breakfast to lunch.

I took the opportunity to take some pictures – strolling outside just after dusk. A cool evening, the breeze having died down. Not cold, but comfortable for this late in November. Delicious is drifting by, no doubt something on the grill at the Main Street Tavern. Click on the image to join me on the street corner…

In the darkness of the twilight, it is a little easier to see inside the shop. The window tinting makes for a greatly reduced electric bill, but makes it tough to peer in during the day. And it’s clear that I need some outside lettering on the windows to replace the hard to read computer printed sign taped up on the inside. (That’s been in the plans all along, but all things have their time and place on the priority list.)

The awning stands right out though.

There is news in the Tulsa World this morning about imminent announcements regarding the Rose District, including further restaurant plans. There have been rumors along Main Street for a time, and it is exciting that the details will shortly be shared.

I’m happy to be a part of the new Rose District, and there are changes and new announcements being readied for McHuston Booksellers and Irish Bistro as well.

Stop in and see us, or at least – keep in touch!

A pie for your eye.

That’s what the image is – Eye Pie – (as opposed to eye-candy).The pie itself is intended for the hungry stomach.

For me, it’s comfort food. Maybe because I served up so many in the days at Paddy’s Irish Restaurant I thought everybody knew what a Shepherd’s Pie was, and ordered one regularly for good health, vigor, and shiny hair. (Or just because they taste good…) Sure, the recipe may vary from place to place, but it has basically the same ingredients: Meat, potatoes, cheese.

McHuston-style is similar to that served up at Paddy’s back in the day: a heaping helping of Irish Stew topped with fresh, mashed-by-hand potatoes and grated cheddar cheese. A bit o’ stew gravy over the spuds. We used to melt the cheddar but it seemed to me that caused all the cheese to come off in a single bite.

There is another version in Broken Arrow that consists of a slice of meatloaf topped with mash and cheddar. I’ve seen it cooked up in a casserole dish with a mixed vegetables covered with a thick layer of mashed potatoes and topped with cheese, then baked to a lasagna-like consistency.

The baking process adds a crispiness to the top of the potatoes and melts in the cheese, and probably is closer to a pie – from which it originated. Personally, I like my mashed potatoes fluffy rather than crispy, so I leave out the baking step. The stew and taters are already cooked anyway… In the 1700s, the potato was finally becoming accepted as an inexpensive and widely available food source in Europe (after being grown for centuries in other parts of the world…). The term cottage pie came to describe a meat pie made from leftover roasted meat and cooked in a pan lined with potatoes.

Of course, there are no leftovers in the Shepherd’s Pie here, since the roast is prepared especially for the stew. And while the term Shepherd’s Pie can indicate the dish contains mutton, that doesn’t necessarily hold true in the US. This is beef country, and we all know it.

My stew and mashed potato cooking is better than my photography, but I took a cell phone shot of the Shepherd’s Pie to include in some of the little table-topper signs.

At least it will give those unfamiliar with this humble (but tasty!) dish an idea of what they’ll find in front of them should they decide to give it a try!

Serving at lunchtime Monday thru Friday, 11:30am to 1:30pm. Call-in orders to go at a 10% discount: 918-258-3301.

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