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Brew and Go

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I get a new coffee maker…again.

It’s disposable products all over again.

Brew and GoI’ve been using a Black and Decker coffee maker called “Brew and Go” (formerly, “Cup at a Time”) for about fifteen years now. I like fresh-brewed coffee every morning, but Mike doesn’t. It’s silly to make a whole pot — even if I do want a second cup, I won’t take it from a pot that’s been sitting on a burner for 30 minutes. So I make a single fresh cup every time I want one.

(And in case you’re wondering, I usually don’t drink brewed coffee in restaurants. Burner sludgification is one reason. The other is that most restaurants out here don’t know how to put enough coffee in the brew basket to make a strong enough cup. I think it’s because it’s pre-measured and it comes in bags. This is the same reason I’m avoiding those “pod” coffee makers. You can get decent restaurant coffee in New York and on the west coast, but in the midwest, southwest, southeast, and elsewhere, the only way I can get a cup of coffee that’s strong enough for me is to order a latte at a coffee shop.)

The other day, I bought my fourth or fifth one of these coffee makers. They work fine for about two years, then they start getting unreliable. The usual symptom is that they stop brewing before all the water in the reservoir has been heated and pumped up to the grinds. You wind up with a 2/3 full cup of coffee with leftover water. It isn’t a big deal to push the button again — usually that’s enough to get the rest heated and brewed. But experience has taught me that this is only the first of the pot’s symptoms. The next step is that button getting broken. And when that happens, the coffee maker won’t work at all.

So I consider the funky button a warning sign. I’ll need a replacement soon. So I went online and found a replacement for a good price on Amazon.com. (Note to my critics: Sadly, you can’t buy anything like this in Wickenburg, so shopping locally was once again out of the question.)

Oddly enough, they showed two models and the only difference I could see between them was the size of the machine. Since both were under $20 with only a $4 price difference and I figured that I could use one in my hangar, too, I bought them both. I was curious to see how they differed.

They arrived yesterday. Their boxes are identical with two exceptions:

  • One box says “Deluxe” (that’s the $17.99 model) and the other doesn’t (the $12.99 model).
  • One box illustrates and identifies a stainless steel travel mug (the $17.99 model) and the other one illustrates and identifies a plastic travel mug.

I opened the deluxe model and got a good whiff of the plastic aroma that accompanies many new appliances made primarily of plastic. I pulled out all the packing material, plugged it in, and brewed through some plain water. Then I decided to read the instructions for some tip to get the smell out. The instruction book only had four pages in English — not much to instruct.

Of course, the unit is made in China. I’m not sure if the original “Cup at a Time” was made in China. It was a long time ago. It was probably Taiwan back then.

I brewed up a cup of coffee using the built-in filter basket. I usually don’t use that thing because grinds get through it into the coffee. I like my coffee very strong and usually grind the beans to the first “Fine” setting on the machine at the supermarket. The “gold” filters that come with many coffee makers simply aren’t fine enough to prevent the grinds from going through. But I figured I’d try it a few times. If I could make a good cup of coffee with the reusable filter, I’d save a few bucks on paper filters — not to mention the time it takes to cut the #2 cone filters down to size. I’ll experiment over the next few days and maybe even get some coffee ground a litte coarser.

The first cup of coffee tasted a bit like the plastic I smelled. Or at least I assume so — I don’t make a habit out of tasting plastic. There’s a puddle of finely ground coffee at the very bottom of my cup, like mud on the bottom of a pond. The first problem will be remedied with time, the second will probably require a grind or filter change.

But the coffee maker performed flawlessly, using up all its water and making a nice, hot cup of coffee.

The old coffee maker is now sitting in the trash like the three or four that came before it. As we all know, it’s usually more expensive to get these things fixed than to buy a new one. That’s how the disposable economy came into being.

A little side story here. Our original DVD player only lasted about 5 years. We tried to get it fixed and everyone we brought it to quoted us a price to look at it that was more than the thing was worth. Then we tried to give it away to a school or electronics repair training facility so the students could use it to learn about the machine and/or how to fix it. No one would take it. Mind you, this isn’t a machine that had been abused. All of its parts pretty much still worked. It just didn’t play DVDs anymore. The only option was to throw it out.

I recently sold two very old Macs (an 8500 and a beige G3) on eBay. I got 99¢ for one and $9.99 for the other. Plus shipping, of course. Although I’d spent a total of more than $5,000 for the machines years ago, I was willing to take the money. Not because I needed the $10.98 but because I didn’t want to take the two machines — which were still perfectly functioning — to the landfill.

I guess their new owner will do that one day.

It’s time for another cup of coffee.

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Denny’s

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I eat fast food and live to tell about it.

It was Mike’s idea. He felt like eating something different.

“We’ll go to Denny’s and order just a bunch of appetizers.”

I also felt like something different and agreed.

While Denny’s might not seem like something different to you, it is to us. We’ve only been in the Wickenburg Denny’s once since it opened 5+ years ago. And I can’t recall ever being in a Denny’s anywhere else.

And to be fair, Denny’s really isn’t fast food. It’s the kind of food you’d have at home if you did all your shopping in Costco’s freezer section. You know — everything prepared and ready to cook. It’s not as if it’s already cooked and waiting for you under a heat lamp.

When Mike saw the menu, the first thing he said was, “Okay, so this was a bad idea.”

Trouble is, Denny’s appetizers are the same things you can get from the supermarket freezer section. The kind of stuff you’d buy when people you didn’t like very much anyway were coming for a party and you knew they were very easy to impress. Mozzarella cheese sticks. Onion rings. Tiny hamburgers — like White Castle’s. Buffalo wings. Ho hum.

To us, that’s different. We don’t normally eat that kind of junk.

But was “different” an excuse to lower our standards?

We didn’t have much choice. We were there and sitting down with iced teas in front of us. The waitress had already tried to take our order once. We were committed.

We abandoned the appetizer idea. I chose country fried “steak.” He chose chicken fried chicken, which is basically country fried steak made with chicken breasts instead of beef.

I made the fatal error of not reading the description of my meal. Imagine a hamburger made with beef and filler. Now imagine it squished down so it’s thinner and wider than a regular burger. Now coat it in breadcrumbs — a lot of them — and throw it in a deep fryer. When it’s done — which it probably was before it went into the fryer — put it on a plate with instant mashed potatoes, and a white gravy made with cornstarch.

I ate it. I was hungry. And I think I wanted to teach myself a lesson.

Mike’s said chicken “breast,” but when I tasted it, I was pretty sure it had some filler in there, too.

We didn’t have dessert. And that was probably a very good thing.

The lesson I learned came in the middle of the night when I woke up feeling sick. Sick enough to get out of bed and take some Rolaids. And then put on Seabands (a pair of pressure point wristbands that fight nausea). For a while, I thought I was going to puke. But the Seabands kicked in and I fell back to sleep.

The next time he says he wants something different, he can bring it home from Phoenix with him.

Flying for Food

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Mike tries to arrange a group outing for lunch.

We were at Stan’s house on Saturday afternoon when Mike said, “Let’s go fly together somewhere tomorrow.”

Stan’s wife, Rosemarie, and Dave, another local pilot, were there. Stan flies a Cessna 182 and Dave just got a second plane, an RV-4, that he needed to build time in before he could take up passengers. Mike is half owner of a Grumman Tiger.

What followed was a discussion of various responsibilities the next day. We finally decided to meet at the airport at 1 PM and fly somewhere for lunch. The “somewhere” wasn’t decided.

On Sunday morning, during breakfast, Mike and I started to discuss where we could fly. We brainstormed and came up with a list of airports within flying distance that had restaurants nearby:

Restaurants on Field:
– Prescott
– Falcon Field (2!)
– Payson
– Kingman
– Deer Valley
– Glendale
– Scottsdale
– Chandler
– Winslow (weird hours)

Restaurants within walking distance:
– Seligman
– Valle
– Chiriaco Summit (CA)

Restaurants within free shuttle distance:
– Parker (restaurant at the casino)
– Bullhead City (restaurants across river in Laughlin)

Quite a selection. (Note that Wickenburg isn’t on this list. Why someone with a few bucks doesn’t build a restaurant on the field is beyond me. I know why I don’t do it: I’ve already been through the employer nightmare in Wickenburg and have learned my lesson.)

Sunday morning progressed. We had chores to do around the house. We even cleaned a small part of the garage! Then Mike made the fatal error of attacking the mistletoe that had begun killing some of our mesquite trees. (Mistletoe is a parasitic plant and, if not periodically cut out of the trees it infests, it’ll kill the trees.) It was hard work that required him to stand in awkward positions with a heavy saw over his head. After 45 minutes of that, he was too tired to do anything. Including fly.

That didn’t bother me. I wanted to fly anyway. I felt pretty confident that I could get to the destination around the same time as the two planes. Zero-Mike-Lima cruises at 110 knots, but I could easily push it to 120 knots with only two people on board. I’d already called Jim to invite him to join us with his Hughes 500c. Although he wasn’t sure he would, it would be nice to have two helicopters with the two airplanes. I was hoping we’d go to Falcon Field; I really love the Italian restaurant, Anzio’s Landing, on the southeast end of the runway. And there’s plenty of parking right out front.

By the time we got to the airport at 12:40 PM, the wind had kicked up a bit. It was blowing across the runway at about 8 to 10 knots. Airplane pilots don’t like crosswinds. When no one had arrived by 12:55, I got the feeling that Mike’s plan wasn’t going to become a reality.

Jim was already there, working on his Beech 18. He bought the Beech a few months ago in Florida and managed to leak 10 gallons of oil from one of its engines on the ferry flight back to Arizona. Since then, he’d been working on finding and fixing the leaks. He thought he had it taken care of when he flew out to Blythe for some touch-and-goes the other day, but the left engine was still oozing. A bad O-ring on one of the cylinders. He has to pull the cylinder to fix it. In the meantime, he’s begun pulling just about everything else. Last month, he pulled out the floor and replaced it. He’s now waiting for new runners on which to mount the rear seats. Yesterday, when we arrived, he was pulling instruments out of the panel and rearranging them in more logical positions. His helicopter was not at the airport. His wife, Judith, had already said she didn’t want to come with us, so Jim had decided to work on the Beech — something he could probably do for the rest of his life if he wanted to.

Stan and Rosemarie drove up right around 1 PM. I was talking to Jim when they pulled up, so I missed the beginning of their conversation with Mike. But the end result was that they’d come with us in the helicopter. Dave wasn’t coming. So a flight that started with potentially four aircraft ended up with just one.

Of course, with the helicopter, the list of dining opportunities increases. Helicopters don’t need no stinkin’ runway. There were at least five more places we could eat:
– The Wayside Inn, near Alamo Lake, is the destination for Flying M Air‘s “Hamburger in the Middle of Nowhere.”
– Robson’s Mining World, in Aguila, has a nice little cafe.
– Wild Horse West, near Lake Pleasant, has great burgers.
– The Kofa Cafe, out in Vicksburg Junction, used to be very good, but I haven’t been back since my first experience with the new owner.
– A truckstop on I-10 south of Vicksburg has a dirt strip out back where you can land and not dust the truckers.

Mike wanted to go to the Wayside Inn, so that’s where we went. You can read all about it in another blog entry. The food ain’t bad and the atmosphere is definitely different, especially if you live in a big city and don’t have much exposure to an off-the-grid lifestyle.

We flew by way of Robson’s, which was pretty quiet that afternoon. Robson’s big anniversary celebration is coming up on the first Saturday in January, and I think they get more visitors in that one day than they get all year long. I do helicopter rides out there during the event and it’s always a lot of fun. Then we followed Ballard Wash (I think) from its narrow start almost all the way to Alamo Lake. I circled the Wayside once, trying to find a flag to judge the wind, then realized there wasn’t much wind there and just set down in my usual spot near the intersection of two dirt roads and the old, unmaintained dirt strip. (If you ever fly out there in a small plane, I recommend landing on the road rather than the strip; it’s a lot smoother and better maintained.) I kicked up a huge cloud of dust that drifted to the east as I cooled down the engine and shut down.

We crossed the road and went into the restaurant. Everyone at the bar looked at us. “I knew it was you,” the waitress said.

“Yeah, well…” I said. Everyone laughed.

We had lunch among the fish photos and trophies. The place was relatively quiet. The last time we’d been in there with helicopters, a crowd had gathered and the restaurant was completely full. I guess having four helicopters and a plane parked outside is a bit of a draw to the locals. But that day it was just us and a man eating at the bar. A few people came and went.

We paid up and left. As I started up, a few people in ATVs parked at the end of the dirt strip, facing us, ready for a show. They were not rocket scientists. Not only had they parked right in front of me, forcing me to depart in a different direction so as not to overfly them, but they were close enough to get seriously dusted when I took off. I took off to the northwest, along the road to Alamo Lake.

We did a tour of Alamo Lake, then the Santa Maria River, and then Date Creek before heading into Wickenburg. It had been a nice little outing — even if we were the only aircraft to participate.

Fine Dining in Wickenburg, Take 2

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Mike and I enjoy a great dinner…in Wickenburg!

To the people reading these blogs — especially lately — it might seem that I spend an awful lot of time and words thinking and writing about food and restaurants. You need to understand that Wickenburg is a small town in a relatively remote area and fine dining is not something that’s in demand — or apparently understood — by the general population. Although there are restaurants where you can get a good meal, getting a fine dining experience in town is a bit tougher. That’s hard for a transplanted city girl who was accustomed to getting any kind of food she wanted any time of the day or night.

Hopefully, when they start selling all the expensive housing they’re building around town, rich people will move in and there will be enough of a demand for fine dining to open a few new restaurants. In the meantime, I’m waiting.

But last night, Mike and I had dinner at one of the town’s three remaining “American Plan” guest ranches: Rancho de los Caballeros. We’d been eating at Los Cab (as the locals call it) occasionally for the past five or more years. During that time, they underwent a change of kitchen staff, with at least three different chefs. Los Cab’s dining room is the closest you can get to fine dining in Wickenburg and sometimes it’s pretty darn close — close enough to convince me, anyway.

Last year, I was quite disappointed. Mike and I ate there three times and it just wasn’t cutting it anymore. The menu had gotten boring and the service just wasn’t what it should be.

One of my pet peeves in a fine dining restaurant is having a server or busperson address us as “you guys.” I’m talking about a greeting like, “How are you guys today?” Or a question like, “Would you guys like anything else?” I call this the You Guys syndrome. While it’s perfectly acceptable in a place like Screamers, for example, where you walk up and order a burger at the counter and they call your name when it’s done, you don’t expect it in a place that has a dress code. Yet sadly, Los Cab’s staff was suffering from the You Guys syndrome.

How are they supposed to address people, you might be asking? How about “How are you this evening?” or “Would you folks like something else?” Duh. It doesn’t take much imagination. But if the young folks that make up the staff aren’t properly trained, they don’t know they’re doing something that’s not quite up to par. So I can’t blame them.

Last night was our first meal at Los Cab this season and we were suitably impressed. Service was excellent, the menu was interesting, and the food was good. And I didn’t hear a single “you guys” during my entire meal. What else can you ask for?

I mentioned the menu. Los Cab changes its menu daily. This is because all guests staying at the ranch eat all meals there. If you’re there for five days, you don’t want to see the same menu every day. Especially since the menu is somewhat short. Last season, the chef experimented with a single menu and revolving specials, but he saw the light and switched back to the seven menu system midseason.

Last night we had the Friday menu.

I started with a mixed appetizer definitely designed for daring city slicker types — it included fried cactus, home made jerky, and grilled rattlesnake. Unfortunately, they were out of rattlesnake — it is out of season now, you know — but the jerky and cactus strips were very good. I wasn’t too keen on the dipping sauce, which tasted a bit too much like soy sauce for me. Mike had the Tortilla Soup. He said it was a different recipe and a bit spicy but good.

For our main course, I had grilled venison served with tabbouleh and pear slices. It was very good, although I think a little more sauce wouldn’t have hurt it. Mike had roast duck breast atop a smoked portabella mushroom. It was an interesting preparation — most times we’ve had duck, it’s been paired with a sweet sauce, like a cherry or orange glaze. This had a more smokey sauce that was definitely different. We shared a bottle of wine with dinner. (In case you’re wondering, it was served properly in the correct glasses.)

For desert, we shared creme brulee and something called Chocolate Lasagna. The creme brulee wasn’t my idea of a creme brulee, which is an eggy custard served very cold with caramelized sugar still hot on top. (Frank’s in the Myrtle Beach area made the absolute best when we used to do down there about 10 years ago.) This was a more pudding-like concoction served over fresh berries in a thin sugar cookie crust with vanilla creme on the bottom. Very good. The Chocolate Lasagna was chocolate cake layered with marscarpone. It wasn’t my taste, but Mike gobbled it up. Of course, we had that with coffee and tea. My coffee was very good — I’m so picky about coffee — although the bean was a bit darker roast than I prefer. At least it was brewed to the proper strength, fresh, and hot.

What’s nice is that Los Cab has a fixed price menu that includes three courses — appetizer/soup, entree, and desert with coffee. Alcohol is extra, of course, but they don’t nickel and dime you for entree accompaniments or beverages (like one Wickenburg restaurant that gives you free “dessert” — a tiny scoop of half-melted ice cream — but charges you $2 for the coffee you drink with it). And this year, Los Cab accepts MasterCard and Visa — previously it was a cash-only restaurant.

After the meal, the restaurant manager brought our check and asked how everything was. I told her it was great. We talked about last season when both she and the chef were new. She said it was like opening a new restaurant back then and that they had to work out the kinks. I told her that so far, this year was looking much better than last and that we were looking forward to coming back on other days to sample the rest of the menu.

If you live in or visit Wickenburg, you really owe it to yourself to try Los Cab’s dining room for your next special occasions. You’ll need reservations to get in. Because all guests eat at the restaurant, they open up tables to outsiders only if tables remain after all guests have been seated.

So yes, you can have a fine dining experience in Wickenburg. Thank heaven!

Brunch at the Princess

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Now THAT’S a meal to remember!

We spent Saturday night in Tucson after my Apple store appearance. We had a 9:05 AM flight from Phoenix to Boston and it seemed silly to drive all the way back to Wickenburg just to drive back to Phoenix in the morning.

We were actually on line for security at Sky Harbor when we decided to look at our boarding passes. That’s when we discovered that America West had changed our flight to one departing at about 1:30 PM. We were four and a half hours early for our new flight.

I hate when that happens.

Fortunately, we had a car at the airport and it was Sunday morning. Sunday morning in Phoenix means brunch to Mike and me. We normally go to the Biltmore, but we’ve been there so many times that we were interested in trying something new. I suggested the Scottsdale Princess. The information booth near baggage claim had the number. I called and made a reservation for 10 AM.

I should have been suspicious when they told me they wanted a credit card number to hold the reservation. But I just rattled it off — I use my American Express card so often the number is memorized — and hung up.

I never asked about price. After all, how much could it be? The most we’d ever spent on brunch was $55 per person at the Biltmore some years ago, when it was a very good brunch. It’s not quite as good now, but I think it’s cheaper.

We had sticker shock when we saw the sign at the restaurant’s door: $70 per person. Ouch! No wonder they get your credit card number and have a 24-hour cancellation policy. They don’t want to lose potential customers who faint away when they see what they’ll be paying. Silly people like us who don’t ask first.

But they were pouring Taitinger champagne — not the cheap junk most restaurants try to get away with at Sunday brunch. And everything looked good. I mean really good. So we went in.

Oh, how I needed an experience like this! Excellent service, from the moment we stepped up to the door. We were seated by a maitre d’ wearing a crisp, clean suit who didn’t seem the least bit put off by our ultra casual attire. He put us at a table by the window, where we could look out at the gardens. Our waiter appeared almost immediately, offering bottled water and then champagne. He offered to give us a tour of the buffet area, which extended from the restaurant’s interior out to a beautifully decorated Mediterranean looking courtyard. We decided to explore for ourselves and wandered outside.

I have never seen a brunch with as many options as this one. There were smoked and grilled meats with accompanying relishes and sauces. All kinds of smoked fish. Three kinds of caviar with all the fixin’s. Grilled vegetables. Tapas. Plain and exotic fruits. An omelet station, a crepe station, a pasta station, and a carving station — which also offered freshly grilled filet mignon, pork chops, lamb chops, salmon, and trout. Giant, pre-peeled shrimp and steamed crab legs. At least 10 kinds of cheeses. At least 20 kinds of desserts.

Everything was of unquestionable quality, prepared to perfection, and displayed attractively. The staff was knowledgeable and friendly.

We made four trips to the buffet. Although the place filled right up, there was never a line for anything we wanted to eat. Each time we returned with a new plate, our old plate and silverware was gone and new silverware was in its place. Our napkins were neatly folded at our place. Our waiter returned frequently to refresh our champagne. One time, we finished our champagne before going to the buffet for more food and returned to find our glasses still empty. I was surprised that our waiter had apparently slipped. But he appeared with the champagne bottle right after we returned and poured, explaining that he didn’t want the champagne to sit and get warm in our glasses while we were gone.

Was I dreaming? Pinch me!

Oh, how I needed this experience! I’d begun to think that service and quality was something I could no longer expect when dining out. This set me straight again. Thank heaven our flight plans were changed!

After an hour and a half, we asked for our check. When the waiter brought it, he told us that we’d eaten quickly, that people usually stayed an average of three hours. We told him about our flight and he understood.

Brunch cost over $170 for two, including tip. But was it worth it? You bet! I’ll be back again — when other plans don’t “rush” me through my meal.

And one more thing. Our new flight to Boston stopped in Las Vegas and didn’t get to Boston until midnight local time. Our brunch may have been expensive, but it lasted the whole day — we weren’t the least bit hungry on the flight.