Rare, Collectible, & Otherwise

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Parties and the table.

There were three of us. We sat down at the only open table, the one with four chairs over in the corner. I’m sure we looked like tourists, because we were.

The talk was about the day’s itinerary and – of course – what we were going to order for lunch in the little café. It was a roadside place on the west coast of Ireland. Nothing fancy, but looking it over as we were, through visitor’s eyes, it seemed extra quaint and cozy.

A man sat down in the open chair at our table.

I have to admit, I was startled. Barging in on a group’s lunch is frowned upon, at least in my circle of dining-out acquaintances. If we’d invited him to sit down that would have been another thing. I hadn’t even noticed him until he joined us.

He was smiling, anyway. Kind of an infectious grin. Maybe that impression was also due to my tourist eyes. He didn’t look like a nut, particularly.

As it turned out, he was a sportswriter for one of the area’s newspapers just popping in for a bite to eat. He saw an open chair and sat in it. I later learned that’s the custom in Ireland and Europe.

In retrospect, I think I would have paid cash money for the experience. Bought a ticket for the dine-with-a-local excursion and looked forward to it, just like the medieval dining night in a local castle. I realized then that it was a shame that Americans are so set apart by our zones of privacy and comfort.

Today is catch-up with bookstacks, but yesterday was another busy day at lunchtime. At one point, three separate parties were looking for a place to sit. There were two ladies who came in independently, and a woman with her husband, who were out to celebrate his birthday.

“We were just looking for a little adventure,” she said.

“I’ll bring out the rhinos,” I answered. (Just kidding about that part.)

One table was open, the four-top (that’s our secret restaurant code for a table that will accommodate four chairs). By the time I arrived to welcome them, they were all settled in and smiling, and I assumed they were all together.

It was well into the experience before I realized three groups had seated themselves together, European-style. Ironically, another guest and I had talked about that very thing earlier in the week, how Americans would turn away rather than share a table with strangers. And here it was, happening.

When one of the ladies excused herself to return to work, I overheard the group saying their goodbyes, using first names, with promises to “call you soon.” Maybe astonished is a little strong, but I was certainly amazed.

There is a bit of coziness amongst the tables here. I have noticed guests speaking to each other from table to table, which I rarely see when I dine out. Of course, there aren’t any booths or wall dividers here. One table is slightly set apart from the others. Perhaps that can be the designated privacy section. Or not.

After getting over the surprise at having the Irish gentleman sit down at our table, I truly enjoyed the chance to learn something about his world and his experiences. It was an opportunity to have a conversation with someone with a different perspective on life, a person I would never, ever, speak to again. A chance encounter.

Here in Broken Arrow, I suppose the odds are better that you might later run into someone you’d spoken to in the little bistro area of McHuston Booksellers. But that’s not a bad thing, is it?

We can all use another friendly acquaintance or two, in my book. And books are what I do.

Come visit!

McHuston

Booksellers and Irish Bistro
Rose District, Broken Arrow OK
122 South Main Street
918-258-3301

Sitting on the dock of the bay (leaf).

Things said in passing – to be embedded in memory forever, seemingly. My dear Mum read the restaurant review in this morning’s Tulsa World.

“I can’t believe you remembered Esther talking about shanty Irish,” she said. “How old were you anyway?”

It seems to me I was about five or six years old.

“So you remember the conversation too?” I asked. “How old are you anyway?” (Just kidding about that last part. I would never ask my mother her age. I already know it.)

I’m indebted to Mr Cherry of the World for his kind comments about the shop and the lunchtime fare. It was a nice article and I was only slightly mortified over his noting the retrieval of a bay leaf from his stew. Bay leaves are deceptive. You think you have them fished out, and yet there is another one – lurking in the bowl of Tulsa’s most influential restaurant critic.

Oops.

Maybe it serves as proof that I make the stew myself.

The article (which I’ve attached in the click-able image, not so much out of pride, but to let you read it for yourself – in case you don’t have the paper tossed on your porch these days…) – the article also mentions my Shanty Club sandwich, the poor cousin of the traditional sandwich. It has no bacon, you see.

Shanty Irish was a pejorative phrase back then that isn’t heard much anymore. It described (mostly in the Irish community) someone from the “other side of the tracks” or the poorer side of town. It could be spoken in a mean-spirited way the way “white trash” is sometimes used. There were plenty of Irish in Parsons, Kansas – a Katy Railroad town where many immigrants found work during the laying of the rail line across Indian Territory to Texas in the late 1800s.

The review created enough interest that I was making stacks of Shanty Club sandwiches at lunchtime today, along with the many, many bowls of Irish Stew dished up and served. Enough of these busy lunches and I may dwindle down to a shadow of myself, running to and from the kitchen. (Like THAT would ever happen.)

Five years old and overhearing the grownup talk, also called gossip, going on in the kitchen – a conversation that stuck with me for some reason for more than fifty years, and wound up on the bistro menu. I realize now Grandma Mimi could afford a little gossip about the shanty Irish. She lived near enough to St. Patrick’s church that should could lean out the window and say a prayer of contrition, and another on Esther’s behalf. (Like THAT would ever happen.)

Plenty of new visitors found the shop today, most having mentioned that they had seen the article in the newspaper, and many of them ordering Shepherd’s Pie and Irish Stew.

I made a particular point of fishing out the bay leaves…

Come visit!

McHuston

Booksellers & Irish Bistro
Rose District
122 South Main St, Broken Arrow OK
918-258-3301

Sunday. That day of rest.

They look innocent, don’t they? Those little cubes of carrots resting in a holding container? Sure. They look that way, but they’re tricky. When you least expect it, they can hurt you.

Two important words:

1. Confidence.
2. Over.

Also important to remember not to put those two together.

As a matter of fact, I’m having a little trouble with my touchtyping as a result of that combination – Overconfidence.

Here I am, on my one day off a week, in the kitchen peeling potatoes and dicing carrots. (Actually, I’m NOT in the kitchen at this exact moment, but you get the work-on-the-weekend idea and the fact that I am now typing.) I thought I could invest a little time on Sunday afternoon and save myself some time in the morning. On these types of things, I work more efficiently in the PM.

Two types of cuts for the carrots. A bigger dice for the stew and a smaller cube for the soup. Pounds and pounds of carrots. So little time. “Hustle!” said Marshall Allen, my first boss, whose voice I still hear when working on any such projects. (He knew I was moving as fast as I could, but I believe he was trying to instill a work ethic in a fifteen-year-old.)

Cut the carrots length-wise and then begin the knife-work. If you’re in a hurry, change up your method and try to make that second cut without flipping the half that landed on the round side. (That’s sarcasm, aimed at myself. The rest of you in the kitchen: don’t really change up your habits when holding a sharp knife.) Confidence. Don’t think any more about it. (Overconfidence.)

Here’s a physics tip, too. Round things roll. After the first slice, one side of the carrot is flat, and the other – well, it’s curved like a half-carrot would be.

Hustle! said Marshall, somewhere in the back of my grey-haired head, from somewhere around four decades ago. Hustle!

Don’t need to flip that carrot onto its flat edge, just slice!

The carrot rolled.

You foodies know that it’s best to hold your fingertips under or curl them down when dicing. It keeps the fingertips intact for use over the rest of your life. Conversely, I should have had mine extended when making that particular slice. The carrot rolled and the knife jumped and the vinyl glove offered no protection whatever.

(I just now thought about one of my young cooks, years ago, and the cheese-grinder episode. My insides clinch, just remembering. I think I was more startled than she was. She was the picture of calm. Apologized even. That sort of coolness isn’t learned or inherited. It must be ingrained in the DNA, and in life-and-death situations, most successful outcomes depend on people like her being in attendance. I’m ashamed I never asked to see her finger, later. I couldn’t bear it then. The family of the work place and the empathy of pain: It turned out okay.)

My fingertip will recover. No guitar playing for a time, though.

As you know, mistakes beget mistakes. While I was fooling around with my fingertip, I scalded a pot and suddenly the kitchen has the aroma of burned popcorn, second on the offensive-smell list only to a roadkill skunk. I jumped up and spun around, trying to figure out what was burning, grabbed the pot and dashed it under the water.

Scrubbing is ahead, still. Tough scrubbing.
Priorities call. Books absorb odors. Readily.

I threw open the back door and propped it that way with a bungee snagged to the dumpster out back. At the front, I wedged a piece of wood to allow the breeze to move through the store. Front to back, McHuston Booksellers & Irish Bistro is a long and narrow location. With Sunday’s north wind, it was near-gale-force as it whips down the aisles between shelves.

Probably have a few minutes to write this, while it airs out.

Why am I suddenly shivering and sniffling? I trot back to the back hall, leaning into the wind that is tunneling through the building. How long have I been typing? Not THAT long! Oh, there was that thing about the firewall and needing to shut down computer security to move the carrot picture to the other computer and another change of the bandage on my finger. The thermostat’s thermometer says it is 53 degrees in the back of the store.

Back door: closed. Trot to the front, passing the front-of-store thermometer: 62 degrees. No wonder I’m a tad chilled.

Front door: closed.

Fingertip wound: closed.

Case: closed.

Happy weekend, almost over as it is. It is back to work as usual Monday morning, except we’ve all sprung forward to Daylight Savings Time and we’ll be starting out in the dark.

Let’s not finish that way, shall we?

McHuston Booksellers & Irish Bistro
Rose District
Broken Arrow, OK
122 South Main Street, 918-258-3301

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