Friday, October 28, 2011

Photographer Fridays: Mark Byron

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Today's photographer is the very talented Mark Byron. A regular from way back even before he was really taking pictures. His post today is concert photos but I decided to display one of my favorite photos that he took here, all those year back before he went pro, as the blog post head picture. It has been interesting to watch his career blossom since back then. I present to you Mark Byron.






Wednesday, October 26, 2011

ARNOLD'S ATTIC: From Arnold's To Texas And Home Again

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I received this letter and medallion in 2003.  What a wonderful gift and part of history to have.  I do have one other medallion I found at Arnold's. 

July 29, 2003
Dear Ronda,
I just wanted to say I enjoyed our telephone conversation last Saturday and I’m delighted that you have interest in the medallion that is enclosed in the envelope.  I’m glad to have found a part of history memorabilia.

Just for history's sake I will repeat the story I told you last Saturday.



On June 23,2003 my husband and I were tilling up a part of our yard where grass had
died. We were preparing to plant some grass seeds. Years ago we had placed loads of
sand in that area trying to level our yard and mix sand with our clay soil. My husband
tilled up the soil and I found the medallion later as I was raking and removing rocks.
When I saw the medallion I thought it was a coin. I gave it to my husband to look at and
he said he would have to clean some of the dirt off and look at it later. Short story and
certainly not grandiose! We were both excited when we saw the 1948 date on the
medallion.
Our daughter saw the medallion later and wanted to see if she could find an Arnold's
Grill on the Internet, which she did.  You were contacted after my husband and I
discussed many scenarios as to how the medallion got there. Before these homes were
built on this land we had heard that a lot of people had used the land for dumping!
In any case we are delighted to send the medallion back to its original home! We hope
you and your customers enjoy looking at he medallion and perhaps make up some
scenarios of your own.
Respectfully,We wish you the best for the future.
Shirley
P. S. As requested I have included our address and phone number.



Monday, October 24, 2011

BALLET AND BRUNCH SATURDAY OCTOBER 29TH.

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The date is different on the ballet's website than it actually is.  When you are purchasing the ballet and brunch ticket you are purchasing a ticket for Brunch on Saturday October 29th.  The performance starts at 2:00 pm.  Seating will be available at Arnold's from 11:30 on.  

BALLET AND BRUNCH MENU

Enjoy fresh fruit and crackers while waiting on your choice of one of the following dishes...

Sausage Gravy Cassolet... Bake dish of biscuit, sausage and eggs.  Topped with rich cream sauce and Pepper bacon.  Heaven in a dish!  Served with Ronda's hot potatoes.

Grilled Cheese and Egg... Take our regular grilled cheese of mozzarella and provolone add scrambled egg, fresh spinach, onions, roasted red peppers, artichokes and portabellas.  Served with Ronda's hot potatoes.

Keep It Simple... Scrambled eggs, pepper bacon, Ronda's potatoes and whole wheat toast.

Pesto Egg Fratatta... Pasta, mozzarella, pesto, prosciutto and red onion sauteed with eggs to form this delicious fratatta.

Glutton Free Caramel French Toast... Glutton free bread marinated in a cinnamon egg mixture and grilled.  Topped with fried apples, walnuts, caramel sauce and whipped cream.  Served with pepper bacon.

Turkey Sandwich and Soup... Already had breakfast then have a turkey sandwich.  Fresh baked in house turkey served on whole wheat bread with lettuce and mayonnaise.  Served with a cup of soup of your choice.


 



Thursday, October 20, 2011

Yuengling Official Kickoff Tapping

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We are beyond honored on this one. So many things have come to us in the last year, it really has just been amazing.  Here is the press release for the tapping that Yuengling is having here on Oct 31st.


Yuengling’s Official Cincinnati Kickoff Tapping
America’s Oldest Brewery Meets Cincinnati’s Oldest Bar

On Monday Oct 31st, Yuengling Brewery will host their official kickoff to the Cincinnati area.
They will ceremoniously deliver the first keg to be tapped in Cincinnati by way of  horse drawn carriage at 10am sharp. Top Brass from both Heidelberg Distributing and Yuengling Brewery will be on hand giving out free, super cool swag and answering any questions patrons may have about the storied beer finally making it’s way into the Ohio valley.
This is an event for the true fanatics. The first 100 patrons to order a Yuengling will receive a frame worthy certificate, hand signed by reps from Yuengling and Arnold’s, stating that you were one of the first to get a Yuengling beer when it was made available in Southern Ohio.
Top all that off with Arnold’s offering 12 oz drafts and bottles for just $2.00 until noon and you have a pretty darn good, early morning, beer drinking, event.



Tuesday, October 18, 2011

My Life With Joe And A Pot Of Chili

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If you scroll way back in this blog you will see a post about Joe's first soup and how awesome it was.  Well Joe has made many soups since then and I can always lean on Joe anytime I am too busy to do something.  Joe is the kind of guy that says, "I want to make that Creme Burle".  Next thing I know he is making the Creme Burle.  Or the bread pudding.  Or the stuffing on Thursdays.  The list goes on and on.  I trust Joe.  I am HIS backup at lunch, not the other way around.  Joe is the kind of guy most people would "give their eye teeth" for.  I knew today a major advancement had been made.  Joe made a pot of chili and we tasted it.  I said, "What does it need Joe?".  He tasted it and said, "Sugar".  I was so proud of him to take the complexity of a pot of chili and figure out you need sugar, out of all the ingredients you have added it truly an amazing thing.  To know the balance of the chili is only short of that ingredient is a big deal. 

Below is Arnold's recipe for making Chili.  We don't have it written down anywhere, we just go by the way my mom use to make it.  Also we increase this by about 10 times so you will need to taste it and maybe alter the sugar or the salt or the cumin.  Just like Joe did. 

  1 pound lean hamburger browned in 1 cup of water with 1/2 onion chopped
Add to browned beef
1 12 oz. can diced tomatoes with green chiles
1 12 oz. can tomato sauce
4 12 oz. cans water (I always use the tomato can's for measuring)
1/2 green pepper finely chopped
1 small jalapeno finely chopped
1 TBS minced garlic
2 TBS cumin
1/4 chili powder (trust me)
2 TBS coriander
1 TBS salt
1 TBS
2 TBS sugar
1/8 tsp cayenne
1 12 oz can kidney beans (add these AFTER the chili has cooked for 1 hour)
Bring to boil and then slow simmer for at least 1 hour.  Chili will thicken as it cooks down. Now add your beans.


Friday, October 14, 2011

Photographer Fridays: Brandon Frimming

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This weeks photographer is Brandon Frimming. School teacher and budding wedding photographer. He is a photographer on the rise. Keep an eye out for him.



Wednesday, October 12, 2011

ARNOLD'S ATTIC: Ziggy, A Mystery And A Long Overdue Thank You

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Interesting enough this story is somewhat like the "Wire Art" blog I posted about a few weeks ago.  Again this was a mystery person that gave me a gift. 

It was 2001 and times were tough.  Tough for a lot of reasons but also the business was way down.  People knew it because we (I had a partner then) made a public record of it.  We sang it from the highest tree and thank goodness people listened. 




Friday, October 7, 2011

Photographer Fridays: The Queen City Project

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The first time I met Adam and John they asked us if we delivered.  We said sure we can bring it to you, where are you?  They were next door at Alias Imaging!  I took it over and saw a really cool space they had just moved into.  They were taking pictures.  Since then we have gotten to know these guys and what awesome people they are.  I love them being our next door neighbors.


I asked them if they would do one of my Photographer Friday blogs. When they agreed, little did I know that they were going to team up with the fellas from Bluestone Creative to use still photos to create an awesome video that would knock my socks off. I am so honored they chose "The Queen City Project" to showcase on Arnold's blog.  It is the world premeire!  Please take a close look at what these guys are doing, it is awesome!  Although this is not an advertisement I will say they are available for personal projects and they are super awesome to work with. The video is above, make sure to click play on it.


I present to you : The Queen City Project




Thursday, October 6, 2011

My Friend John And The "Bouquet" He Gave Me

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People that know me know how I love getting flowers.  Welllll how about this arrangement!  John, one of Arnold's next door neighbors, brought me this delightful hand picked arrangement right from his garden.  The basil will be used in our pesto, soups and this weekend a special salad will be featured with a lemon basil vinaigrette dressing. 

Look for tomorrows blog where John and his partner team up to present "Photographers Friday". 

John and Bret's Salad... This is called John and Bret's salad because John grew the basil and Bret grew the tomatoes that are in the salad.



Wednesday, October 5, 2011

ARNOLD'S ATTIC: Yes We Say Speak Easy...

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Doorbell leading out to alley



Sunday, October 2, 2011

Gluten Free Skillet Cornbread Recipe

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Being Glutton Free now I do sometimes miss bread if I don't make sure to get some.  Here is a quick easy way to get your bread fix.  
1 cup corn meal
1/2 cup corn starch
1 TBS baking powder
pinch of salt
1 TBS sugar
pinch of baking soda
1 egg
1 TBS oil + 2 TBS oil for skillet
1/3 cup milk
Heat oven to 400
Mix all dry ingredients then add wet ingredients to batter.  Should be a little thinker than a pancake batter. 

Put 2 TBS oil in individual cast iron skillet.  If you do not have cast iron use skillet you can put into oven.  Once oil is heated really hot but not smoking add your batter and cook until bubbles start to form, about 2 minutes.   Place in 400 oven for 6 - 8 minutes.  Toothpick inserted should come out clean. 

Flip over and place on plate.  Good for 2 servings.  You may also add spices or whole corn, jalapenos, bacon, etc.