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Saturday Dinner

Roasted Squash Salad With Crispy Chickpeas: https://www.bonappetit.com/recipe/roasted-squash-salad-with-crispy-chickpeas

Charred Broccoli Chopped Salad with Spicy Cashew Dressing: https://alexandracooks.com/2020/04/02/charred-broccoli-chopped-salad-with-spicy-cashew-dressing/

Horowitz

enterprise vs. startup: inbound / interruption driven vs. initiative driven: nothing happens w/o you making it happen

On Leadership

Articulate the Vision: Jobs

The right kind of Ambition: Bill Campbell Ownership
Extreme Ownership
Cares Deeply About Employees

Achive the Vision: Andy Grove
Competence

War Time vs. Peace Time CEO

Life is struggle – marx
Embrace the struggle

g. hamilton

“But it was from him – with his cool, long sideburns and aviator sunglasses, and box of watercolor paints (and artist’s paycheck) – from him we learned how to create beauty where none exists, how to be generous beyond our means, how to change a small corner of the world just by making a little dinner for a few friends.”

“The reader reads aloud, with a sing-song up … then down … then down again cadence. My mood shifts from merely reluctant to derisive. It’s a tired reading style. I’m sick of it. It attaches more importance to the words than the words themselves—as they’ve been arranged—could possibly sustain, and it gives poets and poetry a bad name.”

“That is my favorite kind of integrated person. Some of each thing and not too much of any one.”

bourdain

“I got, finally, the hands I always wanted. Hands just like the ones Tyrone taunted me with all those years ago.

It’s been twenty-seven years since I walked into the Dreadnaught kitchen with my hair halfway down my back, a bad attitude, and a marginal desire to maybe do a little work in return for money. Twenty-six years since my humiliation at Mario’s when I looked up at Tyrone’s mightily abused claws and decided I wanted a pair like that. I don’t know who said that every man, at fifty, gets the face they deserve, but I certainly got the hands I deserve. And I’ve got a few years to go yet.

Lying in bed and smoking my sixth or seventh cigarette of the morning, I’m wondering what the hell I’m going to do today.

I’ve left a lot of destruction in my wake, and closed a hell of a lot of restaurants. I don’t know what happened to many of my early owners, whether they’re back pulling teeth for a living, or whether they still cling to the dream, trying to get some other operation off the ground, trying to stay ahead of their latest creditors, the latest unforgiving developments of market forces and broken equipment, unreliable cooks and menacing moneylenders. I don’t know. I know I didn’t do the best job for some of them, though I did the best I could have done-at the time.

I’ll be right here. Until they drag me off the line. I’m not going anywhere. I hope. It’s been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn’t have missed it for the world.”

On identity

Passion, creativity, focus, loyalty; stopping everything you are doing right now because you have identified the single most important thing to be focused on

Prelim menu

Clarified whiskey cocktail

Brainstorm apps to cook at scale

Brainstorm unique, grilled veggies dishes

Mains will be fish

Berries and fresh cream dessert dish

Need long table

Servers

Band / music

Bday?

c’s bday

Figs with Bacon and Chile

milk washed whiskey pandan

Red Snapper and Morels in Port Reduction

Apple Pandowdy

Decoy California Cabernet Sauvignon 2018