They don't make them like they used to!

Yes, it's a cliche, but it's a really good one.  Know why?  Because it's the one pure steady truth in today's world.  Nothing's built like it once was...with pride of workmanship.  I've probably gone off on this before, but it's worth repeating.  What got me thinking about it today is my waffle iron.  Actually, waffle irons.

My parents were married March 26, 1966.  Like most couples, they received their china, crystal, flatware, and small appliances as gifts.  But you know which one we're all still amazed by?  That's right; the GE waffle iron.  

I love this little work horse!

This thing is like no other.  It has waffle plates that clamp on and bake perfect waffles.  But, what makes it truly invaluable is that the plates flip over and become flat griddles.  Picture the perfect grilled cheese, panini or pancakes.  And, it's operation is so simple, it's genius.  Slide the lever to low, medium or high.  Novel concept.  When it reaches temperature, a clever little red light illuminates on the top and viola!  you're ready to roll.

Why is she telling me all this?  BECAUSE THE ONE MY PARENTS GOT AS A WEDDING GIFT IN 1966 IS STILL BEING USED TODAY.  Yeah, I yelled that at you.  This waffle iron is so solid, built well and keeps on truckin'. I actually asked my mom if I could have it when she dies.  Then, along came that fateful day that I happened to end up at the Jamil Temple Shriner's garage sale (I know, I know.  I'm still not exactly sure how this happened.)  But what Divine Providence!  As I meandered through the rows and rows of "treasures" I came across a miracle.  I called to mom.  She hurried over.  I pointed.  We stared.  We squealed with delight.  (Any of you who know us know that it takes a lot of doin' to get us to actually "squeal" at all.)

Yes, friends, there was a GE waffle iron with changeable flat iron plates and it was in great shape.  Even better was the price tag.  A whopping 5 bucks! I snatched it up and ran to the check out.  Major score.  An appliance from the 1960's!  Because after all, they don't build 'em like they used to.

Fast forward now several years.  I happen to walk into the Salvation Army to donate a bunch of miscellaneous stuff.  When you donate, you go in the back where they process all the stuff they receive.  As I waited for my receipt, I casually glance around. There was a flash of light, I heard a loud Hosanna, and there it was.  A 1960-something GE waffle iron.  This one looked like it had never been used.  It shone like a new DeLorean.  When the man came back I asked him how much it was.  He looked over at it and said, "I don't know, we just got it.  Haven't even checked it in yet."  So, I said, "I love it.  I need it.  How about five bucks?"  He agreed and I skipped off happily.

Now, you're probably asking yourself.  Why in the world does this kooky broad need two 1960-something GE waffle irons? Well, I'm glad you asked.  #2 is a back up for when #1 dies.  Of course!  But here's the really amazing thing.  Recall that mom's from 1966 is still very much alive and kicking. I bought my #1 around 1993.  It's still going strong and the only time I've ever used #2 was when I was making panini for a crowd.  At this rate, I'll be able to give the second one to Vivian as a wedding present.  That should be about 2036.  Between the two of us, we'll be able to serve up magnificent waffles and grilled cheese well into the next century.  I'd love it if someone from GE would get their hands on this.  But, rather than inspire him/her, they'd probably celebrate that the old days are over because this means they'd only sell a person a waffle iron once every 70 years or so.  Sad but true...quality construction and pride in workmanship has gone by the wayside in most aspects of the modern world.  But, I've got my killer waffle/grilled cheese/panini/griddle until the day I die and beyond!

P.S.  What got me thinking about this today was the amazing pressed Cuban sandwiches I made for supper.  Hoagie roll, roast pork, ham, sliced Claussen's pickles, mustard from Asheville, NC,  provolone (I was outta Swiss) and a little mayo. Thanks GE! 

More fun at Mojito's

Several months ago I wrote about Mojito's. It is a family-owned Caribbean restaurant in Columbia's Vista.  If you haven't made it here yet, I urge you to do so.  The food is excellent and I blogged to you all before that their Cuban sandwich is the best one I've ever had.  But what I like most about Mojito's is the entire vibe they have going. The decor is very mod and hip, yet carries their Caribbean theme, the location is prime, and the owners are present and accessible.  In fact, Jane (the matriarch) is on the floor moving from table to table...in a good way.

Mojito's has the MoJo!

Today I finally made it to Mojito's to give it a try.  I had posted a comment and a "Call to Action" a few days ago.  I'd like to publicly thank all of you who joined me today at my "Restaurant Rave" and supported this family business AND my friends who went earlier in the week to try them out.  Your dedication to local business is admirable and vital to our city's growth and culture.

Here we go...I love this place!  First, as soon as I crossed the threshold, I was impressed with the decor.  Rich wooden floors, warm colors, cool drinking glasses and plates, plants and the large screen at the back of the restaurant shows the surf rolling in and out on some beautiful Caribbean beach.  Nice touch.  Some of my friends were already there.  As soon as I joined the table, our very polite and friendly server was right for my drink order.  All of us opted for, you guessed it, a MOJITO.  Delicioso indeed.  

My friend Laurin and I decided to share two dishes so we could sample more.  She ordered the Mojito Cubano Sandwich with the cilantro-pesto pasta salad on the side.  I chose the Piccadillo Empanadas.  Our server suggested having one chicken and one beef for comparison.  This plate came with black beans, a side of yucca, grilled plantains and a vibrant yellow rice.  The Cuban sandwich was just as my Dad said: the best Cuban I've ever had.  Instead of roast pork slices, Mojito's uses roasted and pulled pork.  The pork had a very clean flavor; not over-seasoned.  Neil would really like it because too often he complains that dishes hide the meat's flavor; he just likes to actually taste the meat.  Also tucked in there was a nice smoked ham, delicious pickles, melted cheese and the bread was wonderful.  I'm not usually a big devotee of pasta salad, but the cilantro-pesto was a bright and pleasing dressing for the bowtie pasta.

Chicken and Beef Empanadas "Piccadillo"

The empanadas were also a "thumbs up" dish.  I've read a bazillion recipes for Piccadillo over the years, but have never made it myself so I was very curious about this dish.  My helpful server prefers the chicken, but since beef is more traditional, she recommended getting one of each.  I'm glad she did because it was interesting to compare the two. Laurin preferred the beef and I went the way of the chicken.  I felt like the chicken had more of the green olive flavor, which I really like.  The black beans and rice were both very well cooked, although I might add a light touch of salt if I were in the kitchen, but of course, y'all know I'm a big advocate of NaCl.  I've also never eaten yucca before so I was really looking forward to tasting it.  It has a similar feel and consistency to a potato, but sweeter.  And lastly, the plantains were sweet, well cooked and delicious.
 

Now, I had the pleasure of meeting Jane, the owner.  Her son and daughter are her business partners.  She is a delightful lady and the place just lit up once she arrived.  She talks to her patrons, but not hovering around your table like a Ruby Tuesday manager who says boiler plate stuff like "How is everything you guys?"  In a real way...Jane knows a lot of her customers by name, she laughs, she thanks people for being there.  She's a friendly face and certainly a hands-on influence in her restaurant...like it's supposed to be!

Jane bringing Mom that signature Avocado Pie

Before we wrapped things up, Jane brought our table a dessert smorgasbord.  First, that avocado pie that my Mom keeps raving about...I get it!  It is absolutely fabulous.  It is so smooth and creamy, not overly sugary and sweet, and it's beautiful to look at .  Also on the tasting plate was a wonderful coconut cake, a strawberry layer cake and a cheesecake that made Laurin oohh and ahh with delight. She's a cheesecake lover, you see.


In short, this is a great restaurant folks!  It's in the heart of the Vista and close to the "work" district (Main St., Statehouse, Assembly St.).  Family owned businesses are the key to a thriving local economy.  In Columbia, we are lucky to have a pretty decent restaurant scene for a town our size.  Without local restaurateurs there is no restaurant scene.  It would be corporate crap; just another Harbison Blvd.  Please try Mojito's.  I have a feeling you'll like what you find there and you'll be happy to become a regular customer. 

Call to Action: ***Local Business Needs Support

I have been asked to appeal to you, my loyal readers, to a true Call To Action.  As most of you know (or should) is that Neil and I, and my whole family for that matter,  are big supporters of local business, especially restaurants.  My parents (let's call them Jim and Dottie) have discovered Mojitos on Gervais Street in Columbia's 'Congaree Vista.'  I have heard their praises of this place but have yet to make it there myself.  Well, that's going to change.

Mojitos is a Cuban restaurant located at 1004  Gervais Street (zip 29201 for all you GPS'ers).  From Mom and Dad I've heard that the Cuban sandwich is good enough to make you slap your mama and call her Loretta.  My mom is in love with the Avocado Pie. Yes, I realize that sounds strange to us gringos, but from what I've heard, it's worth diving off the cliff and trying it.  In fact, my mom loves it so much, she and the mama of the family have formed a relationship as a result.  During the course of their conversation today, Mom learned that they just had a cook who was terminated and STOLE their family recipe book.  I hope I can find out who this tool is and circulate his name through Columbia's restaurateurs and "guarantee" his continued success in our restaurant scene.  And, thanks to our 'stellar' water pipe system, the City has Gervais Street dismantled right in front of their restaurant, blocking any street parking remotely close to them.  Anyway, the bottom line is that this restaurant is family owned, authentic Cuban cuisine, unique to Columbia and we need to support them and keep them alive in Columbia!

Mom says the avocado pie is similar to key lime, yet not...you know, because it's avocado.

So, I am appealing to you guys here in Columbia to make the concerted effort to seek this place out and try it.  According to my Dad, you will not be disappointed.  And as strange as avocado pie sounds, my Mom assures me that it will stop traffic.  Here's my disclosure:  I have not been to Mojitos.  Not because of lack of interest, but lack of time/opportunity so far.  So, I have a plan...  (oh, the suspense is terrible!!!)


I am proposing a RESTAURANT RAVE.  Yes, I just made up that term and patent is pending.  I have scheduled myself for lunch at Mojitos on Wednesday, January 19, 2010.  If you are available, and in Columbia of course, I'd love to see you join me.  Let's all show up on this day, try it out, give our support to a locally owned family restaurant!  If you like it, tell everyone you know.  Or, schedule your own RAVE within your Sphere of Influence.  We can't afford to let good family owned businesses fail in our community.  Post your comments so others can see your opinions!


I appreciate all of you who read this; I want to be sure that you know that.  If you're available, please join me in helping this family biz get more exposure and more fans.  Remember, what goes around comes around!  :-) 

What's for Dinner?

So far, pork tenderloin is on the menu. I have a great rub (ok, I've made this before) that is fantastic. Last time I made this particular recipe, we used the leftovers for Cuban sandwiches. Frankly, I think those Cubans turned out better than any of the ones I've had in a restaurant before.

So, here's how it goes:

• 1 lb. pork tenderloin
• 1 Tbs brown sugar
• 2 tsp curry powder
• 1 tsp dry mustard
• 1/2 tsp salt
• 1/2 tsp Hungarian sweet paprika (hot is good too)
• 1/2 tsp pepper

Trim fat from tenderloin. Combine sugar & next 5 ingredients, stir well. Rub all over tenderloin.
Place in a broiler pan coated with cooking spray. Bake at 425 for about 25 minutes (150 degree meat temp). Let stand for 5 minutes before slicing.

But what else? Maybe I'll go Southern and add some field peas? Fresh spinach is in the house...let me get that cookbook I have on leafy greens!