Yesterday was Karen’s birthday. She is 55, but tells me her bones feel 65.

She looks 35. I’m a lucky man.

We went to the mall before dinner to check out Dillard’s 30% off of 50% sale where they price things really high then make you do complex math in your head to figure out the real price. After a while, I realize that I don’t need a pair of stylish Dior socks originally $20 but now $7 so I sit on a recliner in the middle of the mall and read 126 Happy Birthday wishes on Karen’s Facebook feed. This is obvious, but she has way more friends than me. Here is one of my favorites:

Happiest of birthdays to one of the best friends in my life. We may not see each other often, but when we do, we are just as goofy as we were in high school. Love you, Karen Mason Taylor!

Kim, you are spot on! She is goofy. Cute, but goofy.

We ate dinner at Laffa, described on the menu as Mediterranean & Middle Eastern. I asked our waitress what was different about the Israeli Cappuccino. She said, “It has a little whipped cream on top.” I replied, “OK, give me the Hot Green Lemon Ginger Honey Tea,” because whipped cream sounded Bavarian and I wanted something more Jewish and with a longer name.

We love the laffa which is a kind of bread. The menu says that laffa is named after the conical oven that is used to make it and that bread is thought of as a gift from God and only the hands should be used to break it because cutting it with a knife would be like raising a sword to God!  If some bread should fall to the ground, it is picked up and symbolically pressed to the lips & forehead as a sign of respect.

We tore Laffa bread with our bare hands and dipped it into West African Hummus-spicy, sweet potato & peanut hummus with a touch of coconut served with curried tehina, balsamic glaze & feta and Muhammara-roasted red pepper spread made with eggplant, walnuts, pine nuts, olive oil, lemon juice, garlic & spices.

There is even advice on the menu from a Jewish grandma which was apparently stolen by my grandma since my people are not as old as the Jewish peoples…(we are Upper Corner White Bread Okies…paternal grandparents northeastern Oklahoma and maternal grandparents northwestern Oklahoma panhandle):

“EAT! You’re skin and bones!”
– Every Jewish grandma’s catchphrase (Along with “take a sweater!”)

We dined with my brother Greg and his wife Jill. I always enjoy our conversations with Greg and Jill. They understand us. We talked about our children who are college age to 28 years old.

Karen is lower right if you need help

Isn’t it interesting how children believe their parents to be fools when they are of “a certain age” and then they pass through vintage moment(s), return to us, and want to hang out, ask for advice, laugh at our jokes (or at least not roll their eyes quite as dramatically)…and yet they are still our children, only smarter than us, better looking, and somehow poised and eloquent and we think it strangely odd?

Except for some moments when they revert to childhood bath hairdos. 

Before dinner, we parked near the Tulsa Performing Arts Center so after the 8:00 showing of the musical A Gentleman’s Guide to Love and Murder, we would have a short walk in the downtown cold and darkness. I brought a stocking cap for the walk from the restaurant to the PAC which any Jewish grandmother would have admired. I told Karen my hat gives me such warmth that I would be happy to sleep outside tonight if I had to. She said that I could still snuggle with her if I wanted which made me glad I married her.

You can never be too careful or plan too well. This is how you get when celebrating birthdays on the downslope of 100 years…as if it matters at this point.

Birthdays change along with us, marking our lives like pencil marks on a door jamb. Some have fat candles, others pin tails on donkeys. This one was fine wine in a vintage oak cask. It was good to stroll along a city street with my girl during the calm of a winter’s evening, basking in the warm glow of family and conversation and a lovely table of food.

Happy birthday my love!


30 days to change

Studies show that if you repeat something often enough, say 30 days in a row, it becomes part of you. A habit if you will. That’s not really science, I made it up, but it seems true.

I’ve decided to practice this to see if it works. I’ll  give you a report after thirty days. I have many 30 day regimens already planned, but I will begin simply.

My first thought is to change something in my diet, to change my stance from vile hatred to, dare I say, affection. So I’m going to eat something I hate for 30 consecutive days.

Cucumbers…I despise cucumbers.


For 30 days, I dine on one whole raw cucumber daily. I can’t wait…



Breaking Bread with my Daughter

I am eating a King Kong Maple Bacon Cronut in my daughters honor as she is graduating next week with a Master’s Degree in Nutrition and Different Stuff. Jenna is a constant source of wisdom about food and life and has taught me some amazing things, not the least of which is how to smile with my eyes while eating with my mouth without slobbering…well, I’m getting better anyway.

Germany Rhine Castle Breakfast
One of my most memorable breakfasts enjoyed from the top ramparts of a castle looking over the Rhine River valley in Germany

In his book, A Tale of Two Cities, Charles Dickens wrote, “It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, we had everything before us, we had nothing before us, we were all going direct to Heaven, we were all going direct the other way.”

Dickens captures how I feel when I eat kale for lunch and New York Super Fudge Chunk ice cream for dinner…one is everything before us and one is nothing before us, one is heaven and the other is not.

I’m not saying which is which, but for now, I’m headed directly to…well, Nashville, to see my daughter Jenna who is graduating from David Lipscomb University with a Master’s Degree in Exercise and Nutrition Science which is just an expensive piece of paper that allows her to condemn my indulgent visit to the 12 South neighborhood in Nashville where this can be found: a King Kong Maple Bacon Cronut at Five Daughters Bakery followed by a sweet walk around the corner to get a dip of Jeni’s Brown Butter Almond Brittle ice cream.

Cafe 324 near Bricktown in Oklahoma City…another great place to get a cronut (vanilla infused with a tiny little flower to provide some penance and loveliness amongst the carnage of sugar)
Jenna Brent Birthday Food Jenna
One of Jenna’s birthday celebrations that included large volumes of fruits and roots

I’m a recovering food junkie who grew up watching Captain Kangaroo when the Captain was only 25 but looked 65, as I munched Lucky Charms & Captain Crunch cereal and drank the milk tossing aside the spoon after the cereal was gone. I tossed back the sweet colored milk with the gusto of a nomad drinking oasis water.

Now I’m grown up…sort of. My Captain Crunch residual milk is fancier now and I fool myself into believing it’s good for me. How do I rationalize my indulgent food excursions for cronuts and ice cream? As my wife is fond of saying, “It must be worth it.” And I would add to that, “It must be memorable.”

What makes food worth it and memorable?

Buckwheat cakes and pure Wisconsin Maple syrup with farm fresh sausage enhanced with a bouquet of edible florals and greens prepared by our hostess at an AirBnB in Pepin, Wisconsin recently

Jenna, you may already know this but your Mom grew up poor. By that I mean, she never saw the inside of a restaurant until she went on a date in high school. I’m exaggerating a bit, but the Mason’s were hard-working blue-collar in a good way, the way that makes you a better person, a more grateful person, one who knows what the initials T.G.I.F. stand for. They stand for payday. Thank the Lord, it’s payday. The thrill of payday was the smell of groceries and fresh deli cold cuts and pickles and cheese on italian rolls. 

There is a great tradition of simple food and simple hardship in your family. Your Great grandfather Taylor once was tossed into jail near Wichita, Kansas while working on a wheat harvesting crew in a pre-Miranda round-up of nomadic workers. Your Pop-pop made concrete blocks, Mom-mom worked an assembly line for Johnson & Johnson, but they all in their own time and place lived with vigor and passion preferring a brown bag of plums and a lunch pail with a ham sandwich to French pastries and Filet Mignon.

Simple food sometimes brings the most joy. Pop-pop and Mom-mom kept a clandestine prune juice jar filled with cold ice tea in the fridge to keep away the thirsty children. It was their secret drink kept safe by a prune label. And on Sunday nights at the drive-in movies, it was buck night for a car load, and your Mom would walk past the concession stand and smell popcorn and hot pretzels knowing it was unattainably expensive and return to the car and a brown paper bag filled with plums and carrot sticks. You probably remember the Red Top and Green Top roadside vegetable stands, but the Garden State was not all garden. We ate hoagies from the Wawa and the Ocean City boardwalk featured Kohr’s ice cream, Johnson’s caramel popcorn, and Shriver’s salt water taffy and fudge.

When we travelled, we often indulged in gas station carnival food, which originated from my youth, in a nutritional wasteland of highways and interstates as five road weary kids walked into a gas station and my Dad paid a whopping dime a bottle for the sweet elixir which we drew from, if we were lucky, the cold dark metal case with the lettering RC Cola. RC cola owned Nehi which meant grape Nehi and a purple tongue for me.  

Nehi Leg Logo

We drank not only from the well of soda pop, but also from the well of pop art, as the name Nehi, pronounced knee-high, was embellished in the world of advertising by a picture of a woman in a skirt high enough to show the leg up to the knee, to illustrate the correct pronunciation of the company name, Nehi.

A more provocative, version of the logo—one showing a single, thigh-high disembodied leg without a skirt—was referenced in Jean Shepherd’s story “My Old Man and the Lascivious Special Award That Heralded the Birth of Pop Art”, as well as in the film A Christmas Story. Shepherd’s now-famous Leg Lamp was derived from this Nehi logo.

Jenna Kitchen Sink
Jenna can make a huge mess in a kitchen…but it’s always worthwhile

 Sometimes, we play with our food, or we throw it, like the time at Osage Christian Camp when someone yelled, “Food fight,” and peas, carrots, bread, and meatloaf rained down like manna from the rafters onto the unwashed who became even more unwashed. Or, in your case Jenna, we sleep on our food, like the time you fell asleep at Nammy’s table and head-bobbed down into a peaceful slumbering pillow of roast beef, potatoes and gravy.

Memorable food doesn’t always mean good tasting food. For instance, I’ve never been any good at eating organs, hearts, brains, gizzards…but liver is the worst…which is why the Germans call it liverwurst. Only the Germans could engineer a sausage made from an organ that removes toxins like alcohol, to cleverly cloak intoxication. This is why Germans give their dessert names like Streuselkuchen so you’ll never know if they are inebriated or if that is just how they talk…mmmm Streuselkuchen.

Which brings me to a battle over liver, between me and your Nammy when I was six years old. I was not allowed to leave the dinner table until I finished eating my liver and onions. I refused. I sat there for an hour rallying for the liberty of all those refusing to partake in flesh once used to filter toxins.

Americans, as it turns out, haven’t always had King Kong Maple Bacon Cronuts and Brown Butter Almond Brittle in our wheelhouse. We arrived from bitter culinary places of striving. During the Great Depression, most people were economic losers, but from a gastronomic perspective, dietitians were big winners, and with the country in desperate need of nutrition, dietitians had an opportunity to change America’s food. My parents and grandparents experienced the worst hard times but they were nevertheless memorable times and worthwhile times. But, my childhood food was perhaps more sugar-coated because of their struggles, and the Depression was a time in American history when dietitians had an excuse to innovate in the name of nutritional efficiency. This is when they invented chicken nuggets and white bread and cream gravy, one of your first food loves, as American homogenization trumped immigrant cuisine which meant a great deal of milk and white sauce and Wonder bread.

Your great-grandmother Mildred Davis grew up in the panhandle of Oklahoma in the midst of the Dust bowl when nutrition was more about being thankful for whatever you could find to eat. She often belittled my chicken leg-eating inefficiencies at Sunday dinner by grabbing the mostly denuded chicken leg from my plate and gnawing off what I had missed. No gristle, skin, or flesh was safe. She ate it all because she remembered how it was in her moments of want, wondering if the sun would shine again, if her children would eat, and if the wheat would ever take root again in the blowing dust.

Food is the best of times, it is the worst of times…and like the old church hymn, I’ve been redeemed. Redeemed by people like you and your Mother who’ve taught me to enjoy food, but to not abuse food, to embrace the feeling of hands in a garden of dirt on a spring day and the thrill of autumn harvest, bringing that harvest onto our plates where it sustains us and gives us life and health. Soak it up, drink it in, smell the aromas, make memories, and like that old Nehi ad, take a good look at life lived simply and gratefully, and say with Tevye from The Fiddler on the Roof, “L’chaim.”

Jenna and Andrew  June 24, 2017 Wedding!

Bon appetit to you and Andrew, and L’Chaim! To memories yet to be made, of  roasted corn and sautéed garlic Brussel sprouts with bacon and fresh blackberries with cream, and the dirty dishes of a well-cooked in kitchen, rounded out with the soft conversation of loved ones around a table of food…eat well and live well, it’s the stuff dreams are made of, memories that live forever.

Congratulations Jenna! And Andrew! Go preach the word of nourishment and life.

An Artist is Never Poor

Mushroom consomme’ with asparagus dumpling, watermelon radish, baby greens and chili oil…Spring pea & Carrot Salad with shaved rainbow carrot, pickled cucumber, hijiki seaweed, Parmesan, nori cashews & orange-mustard vinaigrette…Alaskan Day Boat Halibut with Chanterelle mushroom, fava beans, cherry tomatoes, quinoa tabbouleh, cinnamon, ginger beer gastrique & smoked fumet…Espresso alongside dessert of whipped chocolate ganache, almond brownie, orange caramel & vanilla.

IMG_1520That was my favorite meal from a recent vacation with Bob and Sheila Martin, Beck and Lauren Martin, and my wife, at a restaurant that is 100% powered by wind energy, called Root Down. So yes, it’s a trendy chic hippy-dippy Denver hot spot, but after paying the check, I thought about a couple of wonderful lines from Babette’s Feast, a short story by Isak Dinesen, who also wrote  the book Out of Africa, “I had a farm in Africa at the foot of the Ngong Hills.”

IMG_1570The waiter asked if we wanted dessert, I said give us the first four listed at the top of the menu. There is a fine line between gluttonous indulgence and eating sensibly. It was such a memorable meal partly because I had to check my credit card balance after paying because it was, well, a lot. But not 10,000 francs like in the story Babette’s Feast.

So I thought about how those who share great food and friendship are never poor even if they have nothing else, and of two great quotes from Babette’s Feast.

The first great quote is a toast after the feast prepared by Babette. General Lorens Löwenhielm, now an old Swedish cavalry officer and once a young dashing suitor of Martine, the object of his unrequited love, is now famous and married into royalty. As the various never-before-seen meal ingredients arrive from Paris and preparations commence, the pious sisters, Martine and Phillipa, begin to worry that the meal will become a sin of sensual luxury, if not some form of devilry.

In a hasty conference, the sisters and the congregation agree to eat the meal, but to forego speaking of any pleasure in it, and to make no mention of the food during the dinner. It’s comical to watch the congregants attempt to not enjoy something truly remarkable as it overwhelms them. As a man of the world and former attaché in Paris, Lorens is the only person at the table qualified to comment on the meal. He regales the guests with abundant information about the extraordinary food and drink, comparing it to a meal he enjoyed years earlier at the famous “Café Anglais” in Paris.

Although the other celebrants refuse to comment on the earthly pleasures of their meal, Babette’s gift breaks down their distrust and superstitions, elevating them physically and spiritually. Old wrongs are forgotten, ancient loves are rekindled, and a mystical redemption of the human spirit settles over the table.

“There comes a time when our eyes are opened and we come to realize that mercy is infinite. We need only await it with confidence and receive it with gratitude. Mercy imposes no conditions. And lo! Everything we have chosen has been granted to us. And everything we rejected has also been granted. Yes, we even get back what we rejected. For mercy and truth have met together, and righteousness and bliss shall kiss one another.”

Denver Martin Taylor Vacation 2016

After this once-in-a-lifetime meal, the sisters assume that Babette will now return to Paris. However, when she tells them that all of her money is gone and that she is not going anywhere, the sisters are aghast. Babette then reveals that she was formerly the head chef of the Café Anglais, and tells them that dinner for 12 there has a price of 10,000 francs.


Martine tearfully says, “Now you will be poor the rest of your life”, to which Babette replies, (this is the second great quote)

“An artist is never poor.”

Philippa then says: “But this is not the end, Babette.. In Paradise you will be the great artist God meant you to be” and then embraces her with tears in her eyes saying: “Oh, how you will enchant the angels!”, which is how the story ends as well as the movie which was made in 1987.

Here’s a clip of the General’s Speech from this incredibly simple but remarkable movie…but don’t watch it hungry!