May 3, 2024

Somewhere in my youth, someone (though I do not remember who) inspired me to consider writing a diary.  Rather than act out the feelings of a budding teenager, I should write them down.  I was probably in Junior High School at the time.  So, I was becoming quite self-aware.  I wrote for a few weeks in a spiral notebook and enjoyed the exercise of it.  One day, my parents asked me some pointed questions about a topic they could only have knowledge of by reading what I had written.  I was angry, hurt, and felt violated because that was my private notebook.  I kept it hidden under some old stuff in the back of my closet.  No one could trip over this notebook.  It could only be found in a rather in-depth search of my belongings.  I knew then, privacy would never exist in that house.  So…no diary. 

Years later, I tried again. This time, I used a computer. That original notebook was blue.  So, I called the file “bluebook.”  I was in a relationship with a woman who saw the file and asked what it was. She couldn’t get into it because it was password protected. I told her it was a journal.  She wanted to read it.  I said, ‘no.’  The decline of that relationship was quick after that. 

Through the following years, I have often thought of writing, either in a journal form, or something like this newsletter.  And, I have thought that the greatest three words to begin with would be, “There are times…”  Think of the endless possibilities to completing that phrase. I almost named this newsletter ‘There Are Times’, but a couple of people wrote to me that ‘You OTT To Read This’ would be a good title, and it’s true.  So, here we are. 

This past week was interesting.  It’s fun to see so many different groups in the area.  On Saturday, we were at Brothers Craft Brewing.  We fed people all day, but from 4-7, there was a party to send off a retiring founder and leader of Rise Community Church.  They were a fun and interesting group!  Then, on Monday and Wednesday evening, we were at Rockingham Park (just East of town on Route 33) to serve the players and families of youth baseball!  It’s great to see kids in their uniforms, parents, grandparents, and siblings cheering them on.  These kids are not becoming part of the couch, killing 49 Zombies in three and half minutes in gory ways utilizing shotguns and machetes to get to the next ‘level’.  They are on a field, waiting for a pitch to be thrown by another real kid.  The ball is hit, and the child begins to run to first base like his life, and the life of his teammates depends on it.  The ball is gathered by the other team, and it’s thrown to first base.  Will the first baseman catch it?  Will the kid beat the throw to first… Kids were playing…with other kids.  In this world, it’s great to see.

Saturday morning, we will be setting up some tables and selling some drinks and snacks at the Asbury United Methodist Church in the parking lot. The Arts Council of the Valley will be hosting a kid’s activity of creating artwork with sidewalk chalk!  How great is that?  Later that day, we will be at Brothers Craft Brewing for Star Wars Day!  After all, it will be May 4th (May the Forth Be With You).  They will be showing a Star Wars movie marathon and we have come up with a Star Wars menu for the occasion.  That night, we will leave the food truck right there, because the next day is May 5th, Cinco de Mayo!  So, we have been invited to play at Brothers Craft Brewing again.  This time, we will have a Mexican menu, or the best we can do. After all that weekend excitement, we head back to Rockingham Park for baseball on Monday and Wednesday evening from 5:30-8:30.  Thursday evening (4-9) we have been invited back to Alpine Goat Brewery in Weyers Cave. On Friday evening (5:30-10:00) we will be at Bluestone Vineyards for a musical evening.  And Saturday, we will be catering a wedding! 

I remember last year wishing we were busier, wishing we would get calls for events or catering.  As everyone says, “Be careful what you wish for.”  Or, as someone once told me, “When God wants to teach you a lesson, He grants your wishes.” Don’t get me wrong. I am happy that Ott Street Eats is starting to get a life of its own.  I am glad it is truly starting to pay for itself.  I am VERY happy that we are able to start giving some hours to our dearest friends.  And I feel that as things progress, we will be able to employ others. 

A woman came to the truck recently to say, ‘HI.’  Since we started parking the food truck on the lot downtown, we have had the chance to get to know her and her husband because they live close by.  Her name is Teresa.  She and her husband Gabe are a couple of the most interesting, fun, funny, educated people I have ever met.  It’s been great to get to know them.  Anyway, Teresa stopped by to chat as she was heading out on a walk.  She said she would stop by on her way back to get a cheesecake for her husband.  She did.  I told her to take it, no need to pay me for it.  She said, ‘But John, capitalism has to come into play for you. You have to make money here.’  I told her that we started this when we were retired. We do not need this food truck to make money for our survival. Her next comment struck me.  “That must be so freeing.”  I have been thinking about that for the rest of the day.  Yes, yes it is.  We can serve what we like.  Sure, we hope it sells.  We certainly don’t want to simply throw money away.  But, if we were to sell only what we believe people will buy, it would not be us.  Basic hot dogs, hamburgers, fries, pulled pork sandwich, Coke, Diet Coke, Onion Rings, Tacos…they are all reasonable foods.  And there are plenty of others selling them.  We like to elevate things, try things, explore cuisines, techniques, recipes and ingredients.  Yes, Teresa, it is freeing, and we know we are blessed to have that opportunity.  We hope many of you enjoy the journey with us.

So…Saturday from 12-7 at Brothers Craft Brewing, we will be serving:

May 4th (be with you!)

Brothers Craft Brewing

¨ Darth Vader Dogs                                     $12

Neon Relish and Tomato Chutney, with Ribbons

¨ OBI Wan Kababies                                    $10

Bourbon Chicken Apple Sausage with Strawberries, Honeydew, Cantaloup with Honey Mustard Sauce

¨ Pretzel Stick Light Sabers                           $7

Salty and Chocolaty

¨ Princess Leia Turkey Sliders                        $10

Smoked Turkey, Broccoli Slaw, Cranberry Mayonnaise

¨ Fried Potato Ribbons                                 $6

Chipotle Honey Mustard Sauce

¨ Soft Pretzels                                                  $6

With German Mustard Dipping Sauce

¨ Frozen Hans Solo Cup                               $5

Filled with Vanilla Cheesecake Mouse

Then, on Sunday at Brothers Craft Brewing we will be serving:

May 5th

Cinco de Mayo!

Brothers Craft Brewing

¨ Baked Enchilada Meatballs                          $8

Mexican style meatballs in red sauce, melted cheese.

¨ Vegetarian and Gluten Free Nachos               $10

Corn Chips, Guacamole, Purple Cabbage, Pico De Gallo, Optional Toppings (cheese, sour cream, plant based cheese)

¨ Elote Salad                                             $7

Mexican Street Corn Salad

¨ Smoked Turkey and Shrimp Quesadilla           $10

With Lime Rice

¨ Fried Potato Ribbons                                 $6

Chipotle Honey Mustard Sauce

¨ Soft Pretzels                                                  $6

With German Mustard Dipping Sauce

¨ Churros                                                 $5

Cinnamon and Brown Sugar

Let’s have a brief chat about pulled pork, shall we? I am grateful for all the amazing comments and compliments concerning the pulled pork I make.  Yet, it really is one of the simplest things I make.  Let me walk you through the process, so you can get those rave reviews as well with all the summer parties coming on, picnics, and just good snack food. Pulled pork can be used in so many ways: pulled pork sandwiches, nachos, omelets, tacos, on a cracker, in soup…to name just a few.  However you like it, you can make it. 

Start with a bone-in pork shoulder.  They are not expensive, or seasonal. They are usually available at any grocery store. Remove the wrapper over the sink.  There will usually be a little fluid in the wrapper, just let that go down the sink before throwing the wrapper away.  Move your pork shoulder to a cutting board, or other work surface.  Have some kosher salt, black pepper, and garlic powder ready. If there is a rather thick band of fat on one side, I would recommend cutting that off, carefully.  Throw that fat away.  Next, rub the pork with salt, all over.  Turn it over.  Get the sides as well.  Once salt is everywhere, do the same with the pepper, and then the garlic powder.  Now, place the whole thing into a crock pot. I have a fairly large one so I can fit it all in.  If you have a smaller one, you may need to cut up the pork into smaller pieces to get as much as you can into yours.  The pieces don’t have to be pretty. Remember, the end result will be shredded pork.  Anyway, once in the crock pot, I usually add a beer, usually a fruity IPA, though I have used dark beers before, or even a Bud Light.  Then, I put in a squirt of lemon juice. I try not to fill the fluids to the very top because the pork will release some fluid as it cooks.  Have you heard the phrase, “Set it and forget it!”?  Here is the beauty of a good old fashioned crock pot.  I can do all the above around 6 or 7 at night.  I will turn it on either low or hi.  I will watch tv with my wife and eventually go to bed.  In the morning, I will stumble down the stairs and crawl towards the coffee machine, all the while realizing something smells so amazing that it makes me feel like I am starving. I open the lid and put a fork in the meat. It shreds off without effort. It tastes wonderful. The smell alone wakes my wife up. We take it out of the crock pot and put it on a cutting board, still warm.  I use just two forks and shred it.  From here it can be put into zip lock freezer bags, portioned out, and frozen.  Or it could be panned and refrigerated for a week or so.  Or just make yourself happy and eat it.

So, this is my overnight method.  If your time is short, you can accomplish the same effect in about three hours.  I would have to tell you that you will need to cut that pork shoulder up into fist size pieces to get it cooked all the way. But it can be done.  The longer it cooks in the liquid, the easier it will pull apart. So, there you have it.  Pulled pork is just that easy.

Thank you all for wanting to know what we are up to.  It makes me happy to know so many of you are interested. I hope this newsletter is entertaining, and informative. See you all soon, we hope!!

Johnnymac