National championship hopes over

Damn, the Ducks can't seem to catch a break- unless it's someone's leg, acl, etc. Come on- Paysinger, Colvin, Johnson and now Dixon! Just think how strong the team would have been if we had all those parts together. Now we have Brady Leaf hobbling around and handing off to Stewart- and everyone knows he's getting the ball. Forget trying to play the point spread- just enter a pool for the next injured Duck. My guess, Leaf- although it would be par for the course if Stewart got hurt. Anyway, I know we'll make a bowl game, maybe even a BCS bowl still, but who cares- we won't have anyone left to actually play in the bowl game.

More stuff

So I finally tried Sel Gris, where a couple of friends from school are working with Mr. Oregon Iron Chef Daniel Mondok. I have to say, I was pretty impressed. I like the restaurant itself- a small place that seats maybe 50 max. It has a small, but nicely equipped open kitchen. We went late night (being it's the only time I can go). Since I started working in fine dining I have discovered foie gras is one of the best things on earth. My dinner- a foie gras burger- which consisted of ground lamb and beef, not only topped with foie gras, but also with foie gras in the burger. And if that wasn't enough, it's also got foie in the aioli. Served on house baked brioche buns- this was probably the best burger I've ever had. Kristen had an interesting "frito misto" which loosely translated means assorted fried seafood. It was more than just a fish plate. It had squid, halibut and rock shrimp, but also preserved lemon and parsley. My friend told me that the entire dish is initially prepared in similar fashion to a ceviche and then fried to order. Good stuff. The pastry chef at Sel Gris is outstanding. We had a chocolate covered cherry bombe- and it tasted just as good as it looked- which was awesome! We plan to go back to SG to sample the dinner menu when I have time off in January.



Other news- not much going on. Just working hard. The mushrooms just keep coming in at JPH, we can't process them fast enough.



Well, it's late and I'm hungry, time to go eat and set my clocks back.