Tag Archives: Love lessons

April 12, 2011 · 11:42 pm

#16/52: Egg Cream Creation at Hinsch’s

It’s 77 degrees and sunny.

New York City is having a heat streak.

As winter takes an early exit and our premature summer takes center stage, I’m feeling ready to release a few layers. I dispense of my dependable down jacket and store away my series of scarves. I tuck my winter-wear deep into the depths of my narrow New York closet and unearth an enormous amount of sleeveless summertime survival gear. Unfortunately, my comfy winter coat covers nearly half of my hallway hanging space and I come to the conclusion that I need a more sensible scenario.

After a quick tap on Target.com and a delivery 2 days later, I find myself on the floor of my 300 square foot apartment contorted and confused as I build a new 36 piece clothes closet that will house my seasonal skirts and summer shirts. Sweating and suffering from 3 hours of Spanish-only assembly instructions with more washers and wooden dowels than I care to mention, I place the final fixture atop my 6 foot 5 inch creation and hope that my 3 years of Ms. Crecca’s high school language lessons have served me well. I gained a brand new closet to store my seasonal stock but depleted my recources and exhausted my energies in the process.

I need a drink.

And not one of the alcoholic variety but rather, one of those sweet syrupy refreshments that symbolizes that summertime is about to bloom out of this springtime of indecisiveness.

I quenched my thirst last Thursday making Egg Creams at Hinsch’s Luncheonette in Bay Ridge, Brooklyn.

The handsome Hinsch’s sign, Bay Ridge, Brooklyn – sandyhechtman.com

I wake at 7AM with only one item on my agenda: To craft the quintessential Brooklyn Egg Cream. My only obstacle is the R train. After 2 unexplained train delays and 22 sessions of “please stand clear of the closing doors” I arrive in the Borough of Brooklyn for my morning shift.

Awaiting the R train – Photo by Sandy Hechtman – sandyhechtman.com

I was raised hearing histories of a Brooklyn of an ancient era. My parents painted a picture so pure and peaceful that I sometimes wish the subway was a modern day time machine. I wish that when I emerge above ground on the other side of the East River that I will arrive in a Brooklyn filled with stoop ball and Spaldeens and sock hops and sweet confections sold for 5 cents at the corner store.

As I arrive at at 8518 5th Avenue and spot the old-school style sign for Hinsch’s Luncheonette that stands out among a sea of modern meal monopolies, I begin to wonder if all my wishing has been rewarded. I’m about to enter one of the few old-time luncheonettes that have been lost on our recent city landscape. This one is complete with its own confectionary. Yes, they even make their own malted milk balls and nonpareils and the best-I’ve-ever-eaten-butter-crunch in small batches off site and sell it here at Hinsch’s. I’ll have to save some of those for later. What I’m most in need of is a good old fashioned egg cream. But I’ve got to begin with the rites and rituals of this carbonated concoction before I can quench my thirst.

You’ll love Hinsch’s too – Photo by Sandy Hechtman – sandyhechtman.com

In a sea of sameness, one stands out – Photo by Sandy Hechtman – sandyhechtman.com

As I enter the 1890’s building the series of forrest green bar stools beckon me back in time. The wallpaper patterned plastic booths invite 3 scoops and 2 spoons to savor Hinsch’s homemade ice cream. But I’ve got labor longer before I enjoy her rewards. At Hinsch’s, as delicious as the dinners are… it’s all about the drink.

Old school bar stools beckon – Photo by Sandy Hechtman – sandyhechtman.com

Simplicity. What more might you need? – Photo by Sandy Hechtman – sandyhechtman.com

I meet Raul, the ice cream professional who schools me on the subtleties of egg cream creation. With a passion for perfection, Raul instructs me on the proper proportions and the ideal order of ingredients. Raul corrects my mistakes as I make them – and there are many. The egg cream is an art form created at the fountain and focusing on 3 specific items: milk, seltzer and Fox’s u-bet brand chocolate syrup – in that order and with specific measurements.

A proper education – Photo by Sandy Hechtman – sandyhechtman.com

I reach for the proper vessel but am overwhelmed by the shelf lined with banana split bowls and antique sundae dishes. Raul guides me to the classic coca cola glass and places it on the countertop. My tentative pours lead to much less milk than my recipe requires and my stirring ability lacks speed. The signature frothy foam atop my egg cream is in danger of losing its bright white color as I drizzle a dab of chocolate syrup in the wrong direction. Raul coaches me a few more times before I make an egg cream worthy of the next customer that wanders in.

Choose your weapon – Photo by Sandy Hechtman – sandyhechtman.com

I’ve never met a drink so ritualized and revered and with so many obstacles to perfection. My own Father often schooled me on the secrets of a excellent egg cream. His every-other-evening treat was an exercise in potions and portions. He offered me ingredients and insight as he spoke standing at his perch at our kitchen countertop and instructed in such a stoic manner as to signify the ultimate importance of: Milk, then seltzer, then syrup, then a speedy swirl of the spoon.  And even today, with Raul watching my every move and with my father’s voice echoing in my ears, the excellent egg cream eludes me.

My first foray – Photo by Sandy Hechtman – sandyhechtman.com

The proper proportions.

Even the name egg cream is crowded in confusion and marred with mistakes. There’s no egg.  There’s no cream. And mysteries surrounding the moniker abound. One story suggests that the use of grade ‘A’ milk lead to the name:  “A” cream, which sounds suspiciously similar to ‘egg’ cream. Another theory attests that ‘egg’ is a corruption of the German word echt (meaning genuine or real) and that this drink was indeed an echt cream. Another argument in this unending debate travels all the way from Paris, France where the ‘chocolat et crème’ (chocolate and cream) morphed phonetically into our beloved Brooklyn beverage. A final sentiment on the subject suspects that the first version did, in fact, use egg and cream, but that those ingredients were eliminated due to food restrictions during WWII. And even though my cocktail technique may fall short of perfection, Raul appears impressed with my egg cream understanding.

Fast friends – Me & Raul – Photo by Sandy Hechtman – sandyhechtman.com

An egg cream understanding – Photo by Sandy Hechtman – sandyhechtman.com

My best shot at the Egg Cream

All this egg cream investigation has me thinking about a few labels of my own. I wondered about the words we so regularly whisper but seldom scrutinize. Our cast of characters is filled with lovers and enemies, friends and foes – all playing overlapping roles. And what about the word family? How do we define a word that is littered throughout our lives so frequently, that it often escapes explanation.

I have an adorable uncle named Stanley who, by definitions sake, is not really my Uncle. Many years ago my Dear Uncle H passed away. My Aunt met a nice man at a meeting and although they’ve never married, Stanley is more my uncle than many others, though there is no bloodline between us. And from my vantage point, whenever I stand on my Cornelia Street stoop and look lovingly all around, I see my extended family: I have 15 blue shirted brothers who work behind the counter at Faicco’s at the beginning of our block. I have a best friend who also happens to be my boss. We all share one beautiful black coated canine named Charlie who resides at 29 Cornelia. And lastly, I have a husband at Home Restaurant and although he may not exactly fit the origins of the word (from the Old Norse meaning Master of the House) he serves as more of a husband than others who have held his position. Although none of them know this is their namesake, our Greenwich Village Family – while not ancestors, nor blood, nor brood – share a Cornelia Street kinship that is apparent to anyone who is willing to extend their dictionary definitions.

As I think about my new friends back at Hinsch’s, I am starting to see some of these very same characteristics. There is a difference between dining in a restaurant and being adopted into family. And Hinsch’s has perfected the latter with its proud papa and protective patriarch: Roger Desmond at the helm. Roger is the type of owner who offers hellos, handshakes and ‘how ya doings’ to each and every one that enters. Hinsch’s is not an exclusive club. One needs no engraved invitation. There are no formalities, no fancy furnishings or tables topped in white. No velvet ropes to wrestle with and no reservations required. This is a flock of friends who have formed into family. Just one order of their well known waffles and you’ll feel the same.

A second home to so many – Photo by Sandy Hechtman – sandyhechtman.com

But this family – Hinsch’s happy family, like so many other families – is marred with mourning and near misses.  After 6 generations of family-run fun and countless egg cream creations – Hinsch’s was going to be history. On September 29, 2011 a sign in the front window read: HINSCH’S IS CLOSING AFTER 63 YEARS OF SERVICE. It struck me that, in NYC and beyond, you never know what you’re walking by until it’s gone. Well loved shops with long histories fall by the wayside, just as my Grandfather’s did. And Hinsch’s was about to suffer the very same fate. Hinsch’s originally opened in 1915 as Reichert’s Ice Cream Parlor before Herman Hinsch took over the business back in 1948. Hinsch eventually sold, in 1962, to the Logue Family who carried on the namesake – along with handmade chocolates and hand packed ice cream – until the current economic crisis, rising rent and desire to retire threatened this beloved brooklyn eatery.

Hinsch’s went the way that so many Happy Days era diners do. They were done for.

When the doors shut on that dark day, this story might have ended sharply. The headlines were headed to print (and printed) and the locals forced to find another hangout to call home. Another New York institution loses its life.

The sad neighborhood news on 9/29

Symbolic little engines that travels Hinsch’s perimeter – sandyhechtman.com

But Hinsch’s fate followed a less predictable path. She’s the little luncheonette that could.

Enter Roger Desmond: Local business owner. Neighborhood guy. Hero.

When the nostalgia nestled in Roger was inspired, then inquired and eventually acquired Hinsch’s. He remembered the Hinsch’s of his youth – he’d stop in after school whenever he was in the mood for a good old grilled cheese & some neighborhood girls. His heroism is not completely lost on him. As humble as he is, Roger does get a kick out of his newfound status. “I own Hinsch’s, for gosh sakes.” It’s a bit of a self esteem boost for him. “If you can make Hinsch’s come back, thats nice.” There’s something sweet and simple about the sentiment. But after all, there’s something sweet and simple about Hinsch’s too. And after 2 months of renovations, the doors eventually opened again. Long live the luncheonette.

Roger is the one-time bartender turn soda fountain owner responsible for saving our fair Hinsch’s. He’s the man that made is possible for Edna to eat her 3 meals a day – every day – here at Hinsch’s. He’s the guy who remembers where Vicki went on vacation when she comes in after a few weeks away. He’s the angel who allowed Julie and James to have a place to celebrate (on the house) the fact that today – on the day of my employ – their doctor informs them that they will soon be proud parents. Julie and NYC firefighter James always visit Hinsch’s for their small scale celebrations – as their family has for 3 (and soon to be 4) generations. Roger is the host who warmly welcomes his diners. With boldness and  brevity he simply asks, “a little lunch?”

And even if you’re not yet a regular, wait a little while – you surely will be soon.

A verbal & visual tour – Photo by Sandy Hechtman – sandyhechtman.com

Enchanting tales of his takeover – Photo by Sandy Hechtman – sandyhechtman.com

Hinsch’s is his labour of love – Photo by Sandy Hechtman – sandyhechtman.com

He has my attention and he’ll have yours when you meet him – Photo: sandyhechtman.com

Julie & James – a reason to celebrate – Photo by Sandy Hechtman – sandyhechtman.com

A sentiment shared – Photo by Sandy Hechtman – sandyhechtman.com

And so Hinsch’s was saved – as the backside of the staff shirts proudly proclaim. Brought back from the brink and rescued from a harsh reality – as so many of us have. I, too, remember a time when I was feeling quite lost myself. And my savior? The city itself. To her, I am forever indebted. I recall a time in late August of 1998 when I wandered jobless and joyless just after grad school graduation. I moved from my small Hamptons hometown to live in the corner of a cousin’s kitchen on 77th and Columbus. I knew nearly no one except for the next-door neighbor I dated for a short time, only to discover he was also dating his next-door neighbor – one wall away from me. I’d listen at the door for the sounds of his arrival and often sat in silence when he wouldn’t return for a while. I figured it was time to find another friend so I turned to New York and asked for her assistance. She became my constant companion. I devoured her sights and sounds, block by block. I rarely took her subways  but preferred a more intimate approach. I pounded the pavement and after 3 miles to work and 3 miles back, a best friendship was born. And as strange as it may sound, as long as I’m in NYC surrounded by her skyscrapers and brownstones, and even when I’m alone, I am never ever lonely. She’s a warm blanket and a cozy cocktail. And only a New Yorker understands her offerings and gets her gifts.

So sometimes, as in the case of Hinsch’s, we save the city. And sometimes, the city saves us.

We all suffer in silence at select moments of our lives. And just when we need it most, sometimes someone swoops in and gives us a save. My only question to you is: Who or what saved your soul in these last few seasons of your life and are they even mildly aware of their influence?

Back in business – Photos by sandyhechtman.com

Hinsch’s before it was Hinsch’s: Reichert’s Ice Cream Parlor – sandyhechtman.com

Always an ice cream parlor in this spot – Reichert’s

Lunch break with The Cardinal – Photo by Sandy Hechtman – sandyhechtman.com

In addition to egg creams and countless other items (I had the utterly amazing Chicken Cardinal with fresh local mozzarella and roasted red peppers on ciabatta lightly brushed with herb butter) that fare much finer than so many other diners, Hinsch’s still sells those sweet handmade confections as it has for 60 years. Their nonpareils are the best I’ve had and well beyond any boxed candy variety. And it’s perfectly appropriate that those dark chocolate discs dotted with white are Hinsch’s bottom line best seller since the French word nonpareil literally translates into: having no equal or unparalleled. I think it’s fitting.

Be sure to stop by Hinsch’s Luncheonette in Bay Ridge, Brooklyn and visit with our hometown heroes, Roger & Raul. And maybe even wave hello to Julie, and James of the FDNY.  And don’t forget to order an egg cream for an experience of unparalleled proportions.

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November 1, 2010 · 2:54 pm

#17: Rice Balls at Faicco’s Pork Store

It’s 8:58 and I’m already late.

Lucky for me, I can be at work in only 2 blocks time. But in my race to arrive on schedule, and as I exit my apartment and pull the door to slam it shut, my flimsy full length mirror slides from its unstable perch and falls to the floor.

Cracked.

I have 200 tiny little pieces and seven years of bad luck to contemplate. As I painstakingly pick up the shattered slivers, I start to wonder about the reality of that old wives tale. Legend leads us to believe that a mirror not only reflects our outfits, but actually steals our soul. And when we New Yorkers run around with no time to spare and crowd our oh-so-tiny abodes leading to living room liabilities– we not only bump into and break our mirrors but we damage our destiny in the dealing. Since our cells and our souls are said to regenerate every 7 years, I may have several seasons of unseemly events to sort through.

Feeling like I could use a little luck, I went in search of a cure to combat my curse. I had hoped for a Ladybug landing or even a penny in my path, but no such luck. And unfortunately, the only wishing well I know is 2 hours east of here on Mill Race Road in my hometown of Hampton Bays. Finally, I found a food that would force my good fortune to return. Ancient Chinese tradition hints at the historical significance of rice as a source of good luck – which is one of the reasons we sprinkle the seed ceremoniously on the bride and groom. To combat my 7 years of instability, I must attempt to harness the healing and restorative recources of rice. But in my Italian neighborhood of Greenwich Village, the only suitable starchy seed to secure is the one found in the rice-centric Sicilian Arancini.

I spent last Thursday making Italian Rice Balls at Faicco’s Pork Store at 260 Bleecker Street. And without that full length mirror to monitor my appearance, the 10 hardworking and honorable hunks at Faicco’s must fill the gap. Indeed, Faicco’s is the only place I know that a self conscious single girl can walk into feeling a little uneasy and alone and, after a few supportive smiles, can walk out feeling like the loveliest lass in the village – and without a mirror in sight.

Internationally known – and for good reason – sandyhechtman.com

With my luck ready to run out and a rainstorm about to arrive, I step into Faicco’s small space and walk safely over the sawdust covered blue and white checkered tile floor. The soft yellow streamers hung from the ceiling serve to brighten this grey day. I’m compelled to step further into Faicco’s by the calling of the clear glass cases featuring house-made sausages in Sweet Italian, Hot Italian and Plain Sweet Italian – although there is nothing plain about the sweet Italian on the other side of the counter.

The streamers change seasonally. The customers stay the same.  Photo by Sandy Hechtman – sandyhechtman.com

SWEET, HOT, ITALIAN Sausages – Photo by Sandy Hechtman – sandyhechtman.com

Sweet Italian from Sorrento – Photo: sandyhechtman.com

At Faicco’s, you’ll never feel like a piece of meat-sandyhechtman.com

I have entered an old time meat market that has been holding its own for over a hundred years. I am the only female in sight and the staff seems eager for my arrival. I have never felt more welcomed. Judging by the line of ladies that forms around lunchtime for Faicco’s famous Italian Special Sandwich, I am not the only one who feels at home here at Faicco’s.

Awaiting my arrival – Photo by Sandy Hechtman – sandyhechtman.com

Carefully sidestepping the considerate compliments from Faicco’s baby-blue-shirted cast of lovable characters, I immediately go to work– hoping my rice ball creation will revive my fortune. I walk past the display cases filled with Pork Chops and Pinwheel Steaks and skip over the shelves lined with everything from anchovies to artichokes and escape to the secret space in the back of the shop. As I round the corner I get a glimpse of the coveted rice ball propped up like a pyramid behind the old-school-style sign. I only hope my rice ball preparation will yield equally appetizing results, and provide a little luck to spare.

Everything you need is in this tiny shop – Photo by Sandy Hechtman – sandyhechtman.com

The pride of Faicco’s – Photo by Sandy Hechtman – sandyhechtman.com

In fact, I’m already starting to feel just a little luckier than I did a few hours earlier. I’m about to be schooled by the chief of the shop. In a city of shiny facades and false fronts, and with so many avenues filled with awnings advertising the names of absentee or non-existent owners, here at Faicco’s, there actually is a Faicco – and his name is Eddie. By my side to teach me the tricks of his inherited trade is the ever popular Eddie Faicco – leader of the pack and owner of the shop.

Eddie Faicco – Photo by Sandy Hechtman – sandyhechtman.com

Coffee and our classroom – Photo by Sandy Hechtman – sandyhechtman.com

Behind the scenes and below the degrees- Photo by Sandy Hechtman – sandyhechtman.com

Watching & learning – Photo by Sandy Hechtman – sandyhechtman.com

Tricks of the trade-Photo by Sandy Hechtman-sandyhechtman.com

Faicco’s sells nearly 600 rice balls on their busiest day so I’ve got 600 chances at salvation. I have no time to waste. Eddie advises me as we combine our cheese-lovers trifecta of fresh ricotta, chopped mozzarella and grated romano. We mingle the mix together and add a sprinkling of seasoning: salt, pepper and parsley. Next, I suffer through the long process of laboring over 10 pounds of long grain carolina rice. Julio and I keep the flame low and the mixing to a steady speed. If we burn the bottom, our entire pot of rice is ruined and we’re all out of luck. For 15 minutes we steadily stir as each turn of the wooden paddle becomes a struggle to complete. Our only saving grace is the timed 10 minute break while we wait for our rice to thicken. Julio and I return to our mixing madness, combining the cheese trio with our ready rice. Eager to glean some luck from each grain – and while Julio isn’t watching – I sneak a taste as I bring the fantastic formula into the fridge where it will cool and become ripe for rice ball formation.

My lucky rice getting ready – sandyhechtman.com

The magical flavors mingle – sandyhechtman.com

Harder than it looks – sandyhechtman.com

While no one is looking, except for: sandyhechtman.com

Hoping the luck will rub off – sandyhechtman.com

It’s 10 minute resting place – sandyhechtman.com

With Julio on hand for advice, and Eddie always an earshot away, it’s time for Franco and me to mold each ounce into a full tray of 85 perfect portable bites. We drench them in egg wash, shower them with bread crumbs and dip them in the deep fryer. 85 down and 215 to go to complete today’s rice ball requirements. Franco works fast and he works hard. But according to him, he has a debt to repay to the ‘best boss in the world.’ As we round off those rice balls, Franco – with the passion of an Italian – fills me in on how he is forever indebted to Eddie Faicco. When Franco asked Eddie for a job, it became instantly clear that he didn’t need anyone new. But since Eddie has the biggest heart on all of Bleecker Street, he took him on anyway. Maybe these rice balls are lucky after all? Not only does Eddie take on the lost, lonely and unlucky, but he buys us breakfast every morning as well. In these tight quarters in the back basin of Faicco’s, it’s difficult to tell where one worker ends and another begins. They finish each others task and do so with speed and a smile. I’ve rarely seen 10 guys so talented and attentive. But then again, the father of this ‘family’ is worth working hard for.

Julio, finding my inabilities humorous – Photo by Sandy Hechtman – sandyhechtman.com

Getting the size right with an ice cream scoop – sandyhechtman.com

Almost edible – Photo by Sandy Hechtman – sandyhechtman.com

Teamwork at Faicco’s: Franco and me – Photo by Sandy Hechtman – sandyhechtman.com

Not quite perfectly round – Photo by Sandy Hechtman – sandyhechtman.com

Franco enjoying my still flawed rice balls – Photo by Sandy Hechtman – sandyhechtman.com

Perfectly round rice balls ready for breading – sandyhechtman.com

Hoping for no shells – sandyhechtman.com

A quick dip in the bread crumbs only adds to the flavor sandyhechtman.com

215 to go for today – Photo by: sandyhechtman.com

Almost complete – Photo by Sandy Hechtman – sandyhechtman.com

Final fryer phase – Photo by Sandy Hechtman – sandyhechtman.com

Eddie Faicco’s family arrived in America in 1897 and they opened Faicco’s Pork Store 4 years later. Eddie’s Great Grandfather (Edward) passed the store down to his Grandfather (Joseph) who handed it to his Dad and Uncle (Joseph and Edward) who proudly passed this shop and their Brooklyn store  on to Eddie and his two brothers. And if you arrive at Faicco’s on a Saturday afternoon, you might just see the next generation ready to force Eddie into early retirement: daughters Jillian and Gianna are always eager to stock the shelves and serve the sea of customers.

Just like his daughters, Eddie started his work behind the counter at age 7.  He began with one simple task: to crack open their Green Sicilian Olives with a wooden mallet. It was an all day affair. He’d place the olives upon a butcher block, which was worn down from repeated use, and crack each one of the 100 pound pail. Olives are often cracked so that they can absorb the curing materials faster resulting in a fuller flavor. After all that cracking, Eddie’s olives were bathed in oil, fresh garlic, chopped parsley and crushed red pepper. And since they’re cracked open, all that goodness can seep inside.

Cracked Olives – Eddie Faicco’s first job in the family business – sandyhechtman.com

I started thinking about my cracked mirror back at home and the poor luck that was predicted. The word cracked reminds us of broken-mirror-bad-luck and of step-on-the-crack-break-your-mother’s-back childhood rhymes. And looking deeper, I discovered the mid-15th century meaning of the word cracked to be defined as Mentally Unsound, Unstable, and Insane. But after one bite of Eddie Faicco’s Cracked Sicilian Olives, I started to think that cracking up and breaking the mold might not be so bad. I may have some shattered shards of glass waiting for me back home and I may not always follow a predictable path free of zig-zag nooks, crannies and cracks in my timeline, but in my mind and for my life, these dents and seams seem to provide the most flavor.

Faicco’s seems to support this very same philosophy. A few cracks and seams in it’s only-timely atmosphere only make for richer rewards. And while their sandwiches and other italian specialties are always top notch, Faicco’s sees no need for a shiny new makeover. This shop is one of the few you’ll find in New York City that is still filled with warm souls not fake smiles, real people not unnecessary artificial attitudes. Here you’ll find a personal touch as evidenced by the handwritten signs hanging everywhere and the absence of many modern technologies and corner cutting techniques. Faicco’s serves as a model for so many newly opened shops attempting to appear old fashioned. But this deli is the real deal. Faicco’s is one of the few in NYC that has achieved an utterly effortless authenticity, absent of any pretension or pomposity.

Equally appealing: The meat and the men at Faicco’s-Photo by: sandyhechtman.com

A little break with one of my Faicco’s favorites – Photo by Sandy Hechtman – sandyhechtman.com

Hand written with heart – sandyhechtman.com

As I untie my apron strings and step out from the Faicco’s inner sanctum I see the buzz of midday shoppers lining up all around me. After Shaheer advises me on how to slice the meat for Faicco’s famous Italian Special Sandwich, I consult with one of our regulars while she is waiting in line, Tribeca based writer Wickham Boyle.  Wicki’s been shopping here since 1972 and today’s she picking up some house-made hot and sweet sopressata for her husband. ‘Meat makes men happy’, she says, and Faicco’s is thrilled to maintain her merry marriage. Wicki is an intriguing character who serves as tornado of optimism and positivity. On her way out she informs me that today – Thursday, April 26th – is the 10th annual Poem in your Pocket Day – a NYC invented, and now National, celebration. Wicki hands me a small card with a poem written on it and she’s gone. In a flash she speeds away on her basket fronted bicycle and it’s almost as if she was never even there. All I’m left with is the card in my hand with a poem that reads:

Ladder
Lord knows you can’t avoid it sometimes,
you need to walk under a ladder —
but what about the bad luck?
Try this, if you have faith:
They say spit on your shoes and let the spit dry
and you are safe to walk on through.
I believe it. Sort of.
Do you?
 

My new friend, Wicki – Photo by Sandy Hechtman – sandyhechtman.com

Spreading the Poem in Your Pocket message for all – Photo by:  sandyhechtman.com

Wicki is an intriguing character and someone worthy of tracking down and talking to some more. She’s grounded yet mysterious and mystical and by some miracle she handed me a Poem in Your Pocket that provided some insight into my recent search for lucky charms and superstition solutions. Maybe all my work with those rice balls has instantly paid off. Maybe my dear Wicki and her pocket poem was sent to foster my faith. I’m starting to feel a little bit lucky to have met Wicki and mostly, to have worked with my Faicco’s friends… but only time will tell what the next seven years have in store.
I suppose the luckiest landing of all is that I currently reside in this fair city and only a few paces from Faicco’s front door. As my friend Mayor Bloomberg put it best, 50.5 can’t be wrong. Be sure to pop over to Faicco’s at 260 Bleecker Street in NYC and say hello to Eddie and the gang. You’ll be instantly transported back in time and with one bite of NYC’s tastiest rice-centered treat – you’ll start to feel a little bit lucky yourself.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
50.5 Million Can’t Be Wrong
By Mike Bloomberg – For Poem In Your Pocket Day
Hey there, fella! Lady, hey!
Didja hear? It’s “Poem in Your Pocket Day!”
Tenth anniversary—the bubbly’s flowing
People are cheering… yelling… Tebowing
Where best to celebrate this whole affair?
The Crossroads of the World—Times Square
Historic site of many a saga
And on New Year’s Eve… one Gaga
From across the globe, they visit here
50.5 million last year
Wanting to see all they’ve anticipated
Just follow directions—it’s not complicated
Bronx Zoo? (Take the 5 or the 2)
Rockefeller Center? (Walk 6 blocks, then enter)
Empire State? (Bus to Fifth, then go straight)
Ferry to Staten? (At the tip of Manhattan)
Unisphere in Queens? (Get there via several means)
NY Aquarium? (Too far for kids to walk. Just carry ’em)
“Mamma Mia”? (Right behind you. See ya.)
So on this big birthday of PIYP
Have a fantastic day in NYC
Take in the town—there is so much here to do!
(Just have a Poem in Your Pocket when you do)
 

The well known & much loved Faicco’s Italian Special Sandwich/sandyhechtman.com

~Rice balls and story brought to you… lovingly… by Amy Bandolik.

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September 23, 2010 · 5:09 pm

#15/52: Pasta Prep at Centro Vinoteca

Summer is officially over.

Summertime – a season truly carefree in character – has ended.

The 90 degree days have faded fast and I have started to feel those fall winds begin to blow. My strappy sandals are quickly replaced by my newly bought boots. Gone are the days of sweltering city walks, dips in my parents pool and trips to the beach – both Long and Brighton.

As the mercury hits the high 50’s for the first time, I turn off my overworked air conditioner and open the window by my bedside, allowing the cool courtyard breeze to enter.  I look longingly at my unused fireplace and survey my cabinets for soups, stews – and pastas too. With fettucini in my future, saying goodbye to Summer is suddenly less stressful.

Pasta – the ultimate Italian comfort food – has found its way into my Fall fantasies. But my kitchen survey reveals sad results: one half-full, half-eaten box of De Cecco brand Rigatoni no. 24. My pantry is paltry. My dried, boxed, decade-old pasta leaves me disappointed.

In my quest for perfect pasta, I spent last Thursday learning the art of making and molding fresh pasta at Centro Vinoteca.

It is Noon on Thursday and as I stand on the stoop of my Cornelia Street apartment I can hear the church chimes beckon me towards my next assignment. As the first fall breeze blows, I quickly cross over the cold and congested 7th Avenue to the calm and quiet streets on the other side. Our Lady Of Pompei rings her last bell, and just in time, I arrive at the sleek and stylish restaurant at 74 7th Avenue South.

The alluring entryway - Photo by Sandy Hechtman - sandyhechtman.com

I round the red brick corner and arrive at the open doorway – the cool, calm, strikingly clean interior draws me inside. The inventively shaped corner building and movie theatre marquis above the front door inform me that I am in store for a show unlike any other. Centro is stylish, swanky and smooth – as are the two brothers at its helm – Enver and Rizo.

Bar stools begging for attention - Photo by Sandy Hechtman - sandyhechtman.com

Liquid eye candy - Photo by Sandy Hechtman - sandyhechtman.com

Everything is bright and white as the light floods in through the floor to ceiling window panes. Each curve and bend of the oddly shaped bar begs you to join her for a drink. The aromas from open kitchen tease, tempt and toy with you as they urge you order something more. The colorful chalkboard menu demands that you dabble in the dolci of the day: Fresh Ricotta Cheese Cake with Slow Cooked Apricots & Mint. The only thing that would make that dessert more delectable is if Enver or Rizo would deliver it to you.

Tempted? - Photo by Sandy Hechtman - sandyhechtman.com

Tempted again? Enver and his wines - Photo by Sandy Hechtman - sandyhechtman.com

In here, it’s comfortable but cool. In here it’s classy but casual. In here it’s airy and open and always inviting. In here, it’s almost always summertime. And brothers-in-charge Enver and Rizo would be your ideal beach companions.

The other half of the brothers Boljevic - Rizo

As quickly as I arrive I am shuttled to the lower level to begin my pasta prep.

The prep kitchen is as clean as my apartment – only after my parents arrive for a visit. Shiny equipment, stainless steel pasta dough mixers, and enthusiasic workers fill the space. But those cool afternoon winds never wind their way down here. Busy workers and boiling bowls of red sauce raise the temperature by 15 degrees. My only escape is the refreshingly cold but painfully brief breeze I feel from the oft opened freezer door. Despite the heat, I attempt to explore the endless possibilities presented by pasta – which starts so simply with eggs, flour and salt but becomes so much more.

An intense environment for our pasta prep - Photo by Sandy Hechtman - sandyhechtman.com

I meet Humberto – affectionately know as the pasta  guy – and he talks me through the series of shapes we are about the prepare – six in all. I love the idea that by simply changing the shape of the pasta – the tabletop is transformed. Cavatelli cups its sauces. Papardelle playfully dances with its braised lamb. Ravioli wraps around its ricotta. Same ingredients – yet such dissimilar results. But I am suddenly humbled by Humberto. My formative pasta years involved a battle between Ronzoni brand Spaghetti versus Ronzoni brand thin Spaghetti. There was little diversity in our dishes and I have so much to learn from my new friend.

My pasta guy, Humberto - Photo by Sandy Hechtman - sandyhechtman.com

Humberto explains the seemingly simple steps and the types of pasta we need to prepare for tonight’s menu. There are so many that my mind is racing and I am ready to run home to grab that box of dried pasta from my shelf and dump it into a bucket of boiling water. But I wait, and make an attempt to learn these lessons – with Humberto and his 3 years of pasta prep hovering over me all along the way.

I lay one thin sheet of pasta dough atop my new favorite tool – the italian ravioli maker. The pasta is so thin – so delicate – I can see my fingers clear through the other side and fear I might tear it if I tug too much. Humberto assures me my sheer strength won’t damage this delicacy. I brush the pasta with a light coating of egg mixture and dot each chamber with a concoction of cream, chives and shrimp. I place one pasta sheet on top to cover my creation and our ravioli is mere moments away from being born.

We pinch and seal each side and roll the fluted pastry wheel (also know as a ravioli cutter) along the edges and between each piece. My unsteady hand seems to snag the ravioli ending in an uneven and imperfect pocket. Humberto corrects my work and guides my hand along the way. Making pasta is a delicate dance – a tender twist as I try not to tear or tug the soft sheets of dough. At the end one of session – we have only 12 raviolis to speak of. We’ll need many more if this dish is on the menu tonight. I’m losing hope in my pasta prep but Humberto and I continue to work side by side and make some more. Each little pocket is looking better than the one before: the filling is just right, the sides are sealed tight and the perferations are now perfect.

Early lessons - Photo by Sandy Hechtman - sandyhechtman.com

Ravioli rules - Photo by Sandy Hechtman - sandyhechtman.com

A dab of egg - Photo by Sandy Hechtman - sandyhechtman.com

Careful not to tear - Photo by Sandy Hechtman - sandyhechtman.com

Shaky hands - Photo by Sandy Hechtman - sandyhechtman.com

Sealing the sides - Photo by Sandy Hechtman - sandyhechtman.com

The word Ravioli is said to have originated from the word Rabiole – meaning things of little value or left-overs. On long journeys by ship, sailors – not wanting to be wasteful – collected and chopped up all the left-overs (the rabiole) from their meals. They stuffed those leftovers into little envelopes of pasta dough.

I, too, have found myself feeling much like the ravioli I have just crafted. On my best days I feel firm and presentable on the outside. And on the inside – and on my worst days – I have felt glimpses that are reminiscent of that ravioli: that I have little value or that I have been passed- or left-over. Chalk it up to those unpopular junior high school years. Or maybe it was that moment, when one year ago I sat down across from my live-in boyfriend of two years and by the end of the evening I was not only short the $25 dollars for the cost of the meal, but I had to subtract one boyfriend and one apartment from that scenario. Homeless, aside from my sisters couch, I started to feel a bit like those ravioli of yesteryear.

Ravioli, however, has come a long way. Gone are the days of leftovers encased between two thin sheets of  pasta dough. No longer are they filled with things of little value. Now their inner workings are so precious and filled with such worthwhile ingredients – think: shrimp, chives and cream at Centro Vinoteca – that our main task (Humberto’s and mine) as it relates to ravioli is to be sure that those insides don’t escape their safe shell and find themselves floating around a hot pot of boiling water. After we fill the ravioli we press the edges to ensure they are sealed. We press. And we seal. And we press again. This small task is life or death for our dish. And we learn that even though something starts out being undervalued or looked over, the world eventually comes around to getting it right. We are no longer in high school and gone are the days of that disasterous Greek meal on Amsterdam Avenue. Our ravioli is sealed with goodness inside. No shrimp will dare swim away. And your tastebuds will be the better for it.

Humberto and I continue with Cavatelli. We slice our pasta dough into a long sections about 1/3 of an inch thick. After a quick lesson, I begin to roll the dough gently through the italian imported cavetelli maker and spin out a series of shapes that are ripe and ready to be joined with broccoli rabe. This task is remarkably easier than the one before. And while cavatelli is traditionally made by hand (think southern italian or sicilian grandmother cooking in her home kitchen) I have a newfound appreciation for the tools of the trade.

The Cavetelli connection - Photo by Sandy Hechtman - sandyhechtman.com

Perfect little pieces - Photo by Sandy Hechtman - sandyhechtman.com

Humberto's hands - Photo by Sandy Hechtman - sandyhechtman.com

The word Cavatelli is derived from the Latin word cavum. Cavatelli means a hollow or cave; a hole, a cavity or a depression.

In my hometown of Hampton Bays the day after Labor Day was referred to as Tumbleweed Tuesday. It was always a sad day. A sense of loss prevailed – a loss of the freedoms that summer afforded us. Summer has indeed ended and a palpable shift has take place – here in NYC and in Hampton Bays too. And with its passing I am left with an empty space, a deep void — a cavum. But within that loss there is now a space for something more to enter in. In that cave – that hole, that depression – enters something new: new friends, new classes, new goals and a new space and clean state to begin again. In that space of our cavatelli – in that soft and subtle void of our pasta shape – there is space for sauces: for pestos, for browned sage butter and for bolognese too. I am beginning to rethink the very definition of depression.

With ravioli and cavatelli completed, we move on to long strands of papardelle and pici, to roasted mushroom stuffed cappellacci and spin out some beautiful black tagliatelle.

Cappellacci class - Photo by Sandy Hechtman - sandyhechtman.com

The tricks of the trade - Photo by Sandy Hechtman - sandyhechtman.com

A perfect little hat - Photo by Sandy Hechtman - sandyhechtman.com

Strands of pici pasta - Photo by Sandy Hechtman - sandyhechtman.com

Papardelle means: To gobble up - Photo by Sandy Hechtman - sandyhechtman.com

The final task: Black Tagliatelle - Photo by Sandy Hechtman - sandyhechtman.com

My arms are getting tired and my fingers are freezing up from all this pressing and pushing and molding and manipulating of these pasta shapes. I will never look at a plate of pasta without imagining the hours of labor involved. I run upstairs to take a breather. On my way, I hesitate for just a moment and stand in awe of the hundreds of bottles of wine that line the walls – all Italian and from regions of Italy I have yet to discover. I imagine a warm red would be the perfect pairing for the pasta I have just prepared. I must admit my wine knowledge is a little lacking and standing there with these bottles towering over me, wondering what I would choose  – my confidence is shaken and my knees are feeling weak.

The wall of wine - Photo by Sandy Hechtman - sandyhechtman.com

Enver leans in close and whispers wine to me. He enthusiastically explains how he chooses his wines from lesser know regions, like le marche, based on its agricultural advantages. Speaking of advantages, Enver is an expert with his wines and you’d be remiss to not mark your calendar and schedule your own private tutoring session.

The underrated regions - Photo by Sandy Hechtman - sandyhechtman.com

Enver enthusiastically explains - Photo by Sandy Hechtman - sandyhechtman.com

And if there is anything to get you out of your cavatelli cavum, your depression – it’s brothers Enver and Rizo, a seat at the bar and a glass of my favorite – and house favorite – bubbly: prosecco di valdobbiadene, terra serena.

After my lesson in libations, I turned my attention to Greg Pollio for the final phase of my cooking class. Greg, the former student of ornithology (think birds) and herpetology (think reptiles) turned Sous Chef, guides me as I plate my well-made papardelle. Greg’s study of the sciences makes him a master in the kitchen as he teaches me about the subtleties surrounding pasta shapes and their contrasting cooking times. My pasta hits the hot water and hovers there for mere moments. All the while I am sauteeing Greg’s braised lamb bolognese and seasoning it with white wine and mint while my pasta cooks for what seems like a split second. Before I plate the papardelle I stop and perform my most important task: The taste test. I bring the sauce straight from saute pan to the spoon and into my mouth before it ever reaches the dish. There is nothing quite like that first forbidden kitchen bite – and the assurance that you did everything just right. Greg’s bright eyes, even brighter smile and his easy and natural way around the kitchen make you want to take him home along with your leftovers. If you visit Centro Vinoteca I’m sure you’ll agree that Greg only adds to the atmosphere inside. And I’m doubly sure you’ll understand the sentiment: Thank you open kitchen.

Watching and learning with Greg - Photo by Sandy Hechtman - sandyhechtman.com

Did you run to make your reservation? - Photo by Sandy Hechtman - sandyhechtman.com

Prepping the Papardelle - Photo by Sandy Hechtman - sandyhechtman.com

So it doesn't stick - Photo by Sandy Hechtman - sandyhechtman.com

The taste test - Photo by Sandy Hechtman - sandyhechtman.com

Spinning and swirling - Photo by Sandy Hechtman - sandyhechtman.com

When I left Centro Vinoteca I noticed a few leaves had fallen and the winds began to pick up and swirl around the sidewalks. I held a sense of renewal in my heart and a flutter inside for what might be to come. With these fall winds beginning to blow and the new year upon us, I have started to feel far away from any resemblance to those left-over filled ravioli. I’m not sure if it was the change of seasons, or the bright and futuristic chandeliers floating overhead at Centro Vinoteca or the smiles on the faces of Enver and Rizo and the regulars than dine there, but now I am feeling much more like the one pasta I didn’t even prep: farfalle, and its literal translation: butterflies.

Proud plating - Photo by Sandy Hechtman - sandyhechtman.com

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November 25, 2009 · 3:25 pm

#4/52: Van Leeuwen Ice Cream Truck

The best single food item I ever ate was a knee-buckling, life-altering, chocolate crepe from a street vendor on the Boulevard du Montparnasse on the left bank of Paris.

Maybe it was so good because I was cold and it was warm. Or maybe it was because I was 25 and it was Paris. But maybe – just maybe – it was so downright delicious because it was so unexpected, something I just happened upon while wandering down the street on my very first night in the city of lights.

I never found that crepe stand again. And that too was part of the allure.

The search and the find – and sometimes even the loss – makes the treat that much more desired. Crepe stands are a dime a dozen on the boulevards of Paris. The Van Leeuwen Artisan Ice Cream Truck is a touch harder to track down.

I spent my Thursday in confined quarters alongside gallons of all-natural artisan ice cream, meltingly delicious Michel Cluizel hot chocolate and perfectly brewed Intelligentsia coffee.  I also got cozy with jumper cables and power cords – proving that the life of a Food Trucker is truly a challenging one.

I am up before the sun at 4:30 in the morning. I take a drowsy shower and pray that the scalding hot water snaps me out of my sleeping state. No such luck. I travel deep into an unknown, unexplored and undesirable part of Brooklyn. By 6AM it is still dark and I am still cold. I am standing on a street corner in an industrial section of Bushwick. I am alone, with the exception of a few hooded locals who brush me by. This is not the friendliest neighborhood. But granted – it’s early.

Finally, I set my eyes on two welcoming sites moving speedily in my direction. The first is Mandi, a 5 foot 9 inch, slender, graceful, willowy, blond-haired former model turned college student. She wears no makeup but is simply and naturally stunning. With peaches & cream skin and strawberry lips – she’s as delightful as the ice cream she will be serving later today. To call her beautiful is an understatement. I prefer the word angelic. Trust me – if you see Mandi in the window of the Van Leeuwen Ice Cream Truck, you would definitely want to buy a scoop from her. Maybe even two. Even in the cold.

Mandi Nadel - ice cream girl - http://theothericecreamman.tumblr.com/ - Photo by Sandy Hechtman - sandyhechtman.com

The other site I see is equally as alluring: The Van Leeuwen Artisan Ice Cream Truck. She is a former postal truck with a gorgeous makeover. Your typically ugly duckling turn swan story. Not only is her exterior striking – she’s got the goods inside as well.

The Van Leeuwen Artisan Ice Cream Truck - Photo by Sandy Hechtman - sandyhechtman.com

Mandi and I unplug the truck from its power source and stock her full of treats. It’s going to be a rocky ride so we lock everything – from cups to cones – in place in an effort to avoid showering the streets of Brooklyn with ice cream and hot fudge. Although, I can think of worse things.

The garage door raises and the first streaks of sunlight begin to appear. We drive, Mandi at the wheel and me in the passenger seat, over the Williamsburg Bridge and up 1st Avenue. We steal a series of snapshots of the Manhattan skyline at sunrise, along the way. It’s a bumpy and loud ride with lots of rattling in the back but Mandi takes the corners quite smoothly. I’m just thankful I’m not driving.

(Great song. Not an accurate account of our car ride. Just a great song)

A shaky shot of Manhattan at sunrise with me at right - photo NOT by Sandy Hechtman

The last time I found myself behind the wheel of a truck was in 2004 when I drove a 16 foot Penske for 24 hours straight. I drove –  75 miles an hour and full speed ahead – desperate to arrive back home in New York after five years of South Florida living. I handled the road with much less grace than Mandi. I have a vague recollection of visiting a gas station in New Jersey and taking its roof with me when I left. I also got lost 10 minutes from my parent’s house in Hampton Bays – a town I had lived in for 25 years. Lets just say that if I was driving in place of Mandi, the world might not have gotten their ice cream.

We park on the corner of 19th Street and 6th Avenue and like any fancy lady standing on a street corner before 8am, the truck seems to attract alot of attention. She is dressed in a soft, pale, buttery yellow with delicate drawings of vanilla beans, ginger and mint leaves dotted throughout her exterior. Large open windows fill the truck with light and confirm that her ingredients have no secrets: Ice creams filled with Sicilian pistachios, pure organic peppermint, Hudson Valley red currants and fair trade coffee beans.

Open for business - Placing the sign on the sidewalk - Photo by Sandy Hechtman - sandyhechtman.com

Before we have even turned off the lights up front, we have a customer standing at the window in back. It is only 7AM and she has already begun to sing her siren song. As customers walk up to the truck I listen closely to their conversations. I notice bursts of excitement and shouts of glee as they round the corner and set their eyes upon this truck full of treats.”Oh there she is” and “cool, we found it” litter the pavement as they approach. Coffee-deprived customers come to the window and tell us how they have been searching for us all along the stretch of 23rd Street until they finally discovered us here. This is the nature of our business. The truck moves from block to block – never wearing out her welcome and never staying too long in one place –  like a lover playing hard to get. Now that they’ve found her – I can see relief in their eyes.

The truck is like that partner in relationship that always keeps his distance and then decides to re-appear out of nowhere with a bright and smiling face. I lived in Florida for a few years – a brief blip – and I dated a computer science professor named Khaled – also a brief blip. We met in the cafeteria of the college campus where I worked as a counselor. At the time I had fantasies about becoming a ‘university couple’ and the charming half-French/half-Turkish Dr. Deeb fit the bill. Like the truck, Khaled was deeply attractive and darkly elusive – always one step away from my grasp. Khaled was the kind of guy that would call 3 times a day – and then not call for 3 days straight – and then he would repeat the cycle. At that time in my life, there was something exciting about the rush: glancing at my ringing phone, praying his name would pop up on my caller ID and being disappointed when it didn’t. I became like a detective trying to figure out his formula; What was he doing? When would he call next? And when would I not-so-accidentally bump into him in the college cafeteria? The wondering, the waiting, the searching and the finding all drew me into his spell. Later I found out he had several other girlfriends – all of them also eating in that college cafeteria. I can’t help you keep tabs on your man – but here’s how to track down your truck: http://twitter.com/VLAIC

The line forms - Photo by Sandy Hechtman - sandyhechtman.com

We are nestled close to the curb on 6th Avenue with a McDonald’s to our South and Cosi sandwich shop to the North. I can see Staples on my left and Burlington Coat Factory up ahead. In a sea of sameness and chain store monotony, this little truck stands out as different. And different we are. Our front door is a window. Our welcome mat is the curb. Our address is wherever we can find a spot. The weather is both friend and foe. We stand in danger of getting side swiped and losing a mirror and when the street sweeper rides by, he rattles our little shop of meals on wheels. Lots of things can happen that most store front shops never think about. We might even lose our generator power or leave the headlights on too long and burn out the battery – which, unfortunately, we did.

In an attempt to move the truck from 6th Avenue and head to 23rd Street we discover a dead battery. I think this is the truck’s attempt to show us who calls the shots in this relationship. She will not be taken for granted.

Surrendering to her power, Mandi and I hop out with jumper cables in hand and attempt to flag down anyone who might give us jump. We stand there, helpless, for about 10 minutes. We offer everything from ice cream to a steaming cup of hot chocolate. We get many rejections. Finally a NYC taxi pulls over with Sharif at the wheel. It takes quite a while to get enough juice to turn the engine over and Sharif patiently waits with us until we have success. In Arabic Sharif means honest and noble – and I think he was.

The truck, the taxi & Sharif - Photo by Amy Bandolik

The truck, the taxi & Sharif - Photo by Amy Bandolik

The truck, the taxi & Mandi - Photo by Amy Bandolik

Jump started and ready to roll, Mandi and I round the corner to 23rd Street near 5th Avenue. As soon as we park, and before we are even ready to serve, the line forms as if we are The Beatles and the fans have been chasing us from 4 blocks away for an autograph. Granted, Mandi is a former model, but this time it’s the ice cream they are after.

“You moved. Why did you move?” they ask, feeling deserted by their dessert. But just like Khaled, we make up for it by plying them with sweetness: pear ginger muffins with brown sugar on top, hazelnut brown butter cakes with mascarpone, and bowls of ice cream in ginger and giandujia (pronounced jahn-doo-yah) and my favorite – Affogato al Caffè – Vanilla ice cream drowned in espresso – perfect for a chilly day.

Working - Photo by Sandy Hechtman - sandyhechtman.com

Working - Photo by Sandy Hechtman - sandyhechtman.com

Serving it up - Photo by Sandy Hechtman - sandyhechtman.com

Working the ice cream truck is nothing new in my family. In the summer of 1960, at the age of 18, my father was employed as an ice cream man for the Freezer Fresh truck. He was stationed in Dyker Heights, Brooklyn and he was required to work every day as long as it wasn’t raining. Weather permitting, he would work from 10AM until midnight – quite a long shift. Unfortunately for him, he happened to start working during a particularly dry stretch of summer – not a cloud in the sky. He lasted only two weeks – considering himself more of a beach bum than an ice cream man. It all worked out quite nicely though. After only three weeks my father found himself hanging out on Manhattan Beach and sharing a beach blanket with a lovely girl named June. I guess she didn’t think he was such a beach bum.  They have been married for 42 years.

It’s afternoon and Mandi and I are a little worn down from our battle with the battery. She’s off to study for an exam and I’m off to sleep. Working on a food truck is not simply about the food – it’s about the truck too. She needs to be tended to and taken care of. After all, she is a highly coveted sight on the streets of NYC. She is also an independent and mobile creature, who doesn’t wait around for someone else to come calling. She goes where she wants to go and does what she wants to do – and if you’re lucky enough to find her – you will indeed be rewarded. And if you happen to make your way to the streets of Paris and you find a fantastic chocolate crepe somewhere on the left bank – say hello for me.

A girl and her truck (for the day) - Photo by Sandy Hechtman - sandyhechtman.com

Enjoy a little Eddie Murphy – watch with caution – some cursing. 😉

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