The greatest benefit from working at the bakery for me personally is the opportunity to spend with my daughter over the holidays and vacations. You see Mandy lives with her mom in Arkansas. So often our time together is limited and this makes it valuable. No other job has she been able to visit me at work like she can and does here. And I know any dads in a similar situation can appreciate this.
Our trip to see True Grit opening night couldn't have been any better. The movie was even better than expected with the directing and all actors were outstanding. We really enjoyed it and can highly recommend it. In fact, I might see again before it leaves the theaters.
Mandy grew a inch and a half since the 5 months I saw her. And not quite as thin so she looks healthy. And acts very happy.
It's been a good year at the bakery with lots of good changes and hard work. The best part, ( our people and recipes) stayed the same. We are looking forward to 2011 and remain positive about our future and yours too.
See you next year.
Friday, December 31, 2010
Tuesday, December 21, 2010
Winter Break
We realize that, like us, a lot of you are busy this time of year, too much so to be reading long blogs, so we will try to be brief.
Of course, we are super busy at the bakery, we are already sold out of Fruit Cake and orders for pies and Quick breads are growing every day. But it's fun and everything is going pretty smooth.
On a personal front, we have Mandy but Dallas was unable to be with us and it's his last year of high school. We hope to see him soon. The good thing about working with family is that it takes some pressure off during the holidays. We do plan to take us to see my mom this weekend and then run Mandy home. My Sis is coming up today and my nephew may come up tomorrow to see True Grit on opening night.
So , a bunch to do at work and with family this week, but I bet your busy too, huh?
Thanks for your business and paying attention to us this year, and I hope we made you smile in one way or another. Be safe.
Of course, we are super busy at the bakery, we are already sold out of Fruit Cake and orders for pies and Quick breads are growing every day. But it's fun and everything is going pretty smooth.
On a personal front, we have Mandy but Dallas was unable to be with us and it's his last year of high school. We hope to see him soon. The good thing about working with family is that it takes some pressure off during the holidays. We do plan to take us to see my mom this weekend and then run Mandy home. My Sis is coming up today and my nephew may come up tomorrow to see True Grit on opening night.
So , a bunch to do at work and with family this week, but I bet your busy too, huh?
Thanks for your business and paying attention to us this year, and I hope we made you smile in one way or another. Be safe.
Monday, December 13, 2010
Let's Talk Coffee
Gotta second? Let's talk. Let's talk about coffee. You may want to sit down.
Coffee is a brewed drink prepared from roasted seeds, commonly called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa. Green unroasted coffee is one of the most traded agricultural commodities in the world.[1] Due to its caffeine content, coffee often has a stimulating effect on humans. Today, coffee is the third most popular drink in the world, behind water and tea.[2]
Are you with me so far?
Well we think we have some of the best you'll try anywhere. Let's talk about Topeca coffee.
http://www.topecacoffee.com/
You may want to loosen your shoes for this
In the middle of the 19th Century, Rafael Álverez Lalinde left the comfort and stability of his home country in Colombia in search of wealth and happiness in the wild frontier of El Salvador. With his family, he brought precious cargo including a caféto. Not just a coffee tree but a strain of the original Arabica coffee bean called "Typica." Rafael had no idea that within two generations, his family would become one of the most influential families in coffee.
In 2001, six generations after Rafael Alvarez first introduced coffee to El Salvador, the industry was in trouble. A world-wide glut of coffee caused prices to tumble to an all time low. Many plantations like Topéca ceased operations because coffee beans had become more expensive to produce than they were worth on the open market. Despite these unfavorable conditions, Rafael Alvarez’s great-granddaughter, Margarita Lucia Díaz de López, convinced her son, Emilio, and her son-in-law, John Gaberino, to help her save the family’s coffee legacy.
Emilio and John quickly realized that the key to success was to take Topéca directly to the end consumer. With continuing investment in equipment and employee training, Topéca is now one of the few companies in the world that controls its coffee beans from time they are planted to the time they are roasted. This process, which they’ve dubbed “Seed-to-Cup”, allows Topéca to control the quality of its coffee with an obsessive level of attention. It’s also given Emilio and John the chance to extend Topéca’s legacy for another six generations.
Topeca is roasted just about 2 blocks from the bakery. Come try a cup and we think you'll taste the difference. How's that for fresh?
http://www.topecacoffee.com/
Coffee is a brewed drink prepared from roasted seeds, commonly called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa. Green unroasted coffee is one of the most traded agricultural commodities in the world.[1] Due to its caffeine content, coffee often has a stimulating effect on humans. Today, coffee is the third most popular drink in the world, behind water and tea.[2]
Are you with me so far?
Well we think we have some of the best you'll try anywhere. Let's talk about Topeca coffee.
http://www.topecacoffee.com/
You may want to loosen your shoes for this
In the middle of the 19th Century, Rafael Álverez Lalinde left the comfort and stability of his home country in Colombia in search of wealth and happiness in the wild frontier of El Salvador. With his family, he brought precious cargo including a caféto. Not just a coffee tree but a strain of the original Arabica coffee bean called "Typica." Rafael had no idea that within two generations, his family would become one of the most influential families in coffee.
In 2001, six generations after Rafael Alvarez first introduced coffee to El Salvador, the industry was in trouble. A world-wide glut of coffee caused prices to tumble to an all time low. Many plantations like Topéca ceased operations because coffee beans had become more expensive to produce than they were worth on the open market. Despite these unfavorable conditions, Rafael Alvarez’s great-granddaughter, Margarita Lucia Díaz de López, convinced her son, Emilio, and her son-in-law, John Gaberino, to help her save the family’s coffee legacy.
Emilio and John quickly realized that the key to success was to take Topéca directly to the end consumer. With continuing investment in equipment and employee training, Topéca is now one of the few companies in the world that controls its coffee beans from time they are planted to the time they are roasted. This process, which they’ve dubbed “Seed-to-Cup”, allows Topéca to control the quality of its coffee with an obsessive level of attention. It’s also given Emilio and John the chance to extend Topéca’s legacy for another six generations.
Topeca is roasted just about 2 blocks from the bakery. Come try a cup and we think you'll taste the difference. How's that for fresh?
http://www.topecacoffee.com/
Thursday, December 9, 2010
Gingerbread and Fruitcake
I was looking for inspiration for another blog subject and we received a phone call about our fruit cakes, a culinary store in town is having a chef in from out of town, that was going to show her that fruit cakes, don’t have to be “bad”. She politely replied “O, I know! Ann’s Bakery makes the best fruit cake ever”!! So, a fruitcake show down is on!!
All of my life I have been surrounded by fruitcakes and gingerbread boys. I have to admit that it wasn’t until I was an adult that I tried our fruit cake. I was sorry that I had been missing it all those years!! Gingerbread boys, on the other hand, I had eaten from as far back as I can remember! I remember putting the raisins on hundreds of them as a kid! I didn’t quite understand the importance or significance of “our” gingerbread boys, until we “tried” supplementing with some “ready to bake” boys to help us out one holiday season. Oh No!!! You would have thought we shot the Governor! I knew I could tell the difference, but we had the most expert palates scolding us! Soooo, yes, this recipe we cherish. Please come try them out!
Back to fruit cakes, these have long been the center of ridicule, or jokes, about how they could survive a nuclear war, substitute for bricks, break a tooth, you name it! Our fruit cakes, though are delicious! Every November we start getting calls about making them and shipping them. The various ways to make fruit cake are similar in some ways, and each have there own little special ingredient to make them unique. I found recipes with dates, coconut, condensed milk, brandy, candied pineapple, maraschino cherries, the common ingredients are, of course, flour, shortening, sugar and pecans. We have our “special” ingredients, too, that make ours special! I found come interesting facts and myths about fruitcakes you might find interesting:
(this being my favorite)
Referring to someone as being "as nutty as a fruitcake" (which was first recorded in 1935.[3]) implies that the person is mad, strange, insane, or very silly.
(and the rest is also interesting)
Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are often served in celebration of weddings and Christmas.
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added, and the name "fruitcake" was first used, from a combination of the words "fruit" (Latin: fructus, Old French: frui), and "cake" (Old Norse: kaka, Middle English: kechel).[1]
Fruitcakes soon proliferated all over Europe; however, recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432-1492) finally granted the use of butter, in a written permission known as the 'Butter Letter' or 'Butterbrief.' The Holy Father softened his attitude, and in 1490 he sent a permission to Saxony, stating that milk and butter could be used in the North German Stollen fruitcakes.[2]
Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.[3]
In the 18th century in some areas in Europe, fruitcakes were made using nuts from the harvest for good luck in the following year. The cake was then saved and eaten before the harvest of the next year.[4] The fruitcake also remained popular at Victorian Teas in England throughout the 19th century.[5]
If a fruitcake contains alcohol, it could remain edible for many years. For example, a fruitcake baked in 1878 is kept as an heirloom by a family in Tecumseh, Michigan.[9] In 2003 it was sampled by Jay Leno on the Tonight Show.[10]
Another exciting development!! We are working on our gluten free line of cakes! We have found a delicious recipe for yellow cake, and we are working on more! Come in and try them out, were going to have samples through the end of the week! Yippee!
All of my life I have been surrounded by fruitcakes and gingerbread boys. I have to admit that it wasn’t until I was an adult that I tried our fruit cake. I was sorry that I had been missing it all those years!! Gingerbread boys, on the other hand, I had eaten from as far back as I can remember! I remember putting the raisins on hundreds of them as a kid! I didn’t quite understand the importance or significance of “our” gingerbread boys, until we “tried” supplementing with some “ready to bake” boys to help us out one holiday season. Oh No!!! You would have thought we shot the Governor! I knew I could tell the difference, but we had the most expert palates scolding us! Soooo, yes, this recipe we cherish. Please come try them out!
Back to fruit cakes, these have long been the center of ridicule, or jokes, about how they could survive a nuclear war, substitute for bricks, break a tooth, you name it! Our fruit cakes, though are delicious! Every November we start getting calls about making them and shipping them. The various ways to make fruit cake are similar in some ways, and each have there own little special ingredient to make them unique. I found recipes with dates, coconut, condensed milk, brandy, candied pineapple, maraschino cherries, the common ingredients are, of course, flour, shortening, sugar and pecans. We have our “special” ingredients, too, that make ours special! I found come interesting facts and myths about fruitcakes you might find interesting:
(this being my favorite)
Referring to someone as being "as nutty as a fruitcake" (which was first recorded in 1935.[3]) implies that the person is mad, strange, insane, or very silly.
(and the rest is also interesting)
Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are often served in celebration of weddings and Christmas.
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added, and the name "fruitcake" was first used, from a combination of the words "fruit" (Latin: fructus, Old French: frui), and "cake" (Old Norse: kaka, Middle English: kechel).[1]
Fruitcakes soon proliferated all over Europe; however, recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432-1492) finally granted the use of butter, in a written permission known as the 'Butter Letter' or 'Butterbrief.' The Holy Father softened his attitude, and in 1490 he sent a permission to Saxony, stating that milk and butter could be used in the North German Stollen fruitcakes.[2]
Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.[3]
In the 18th century in some areas in Europe, fruitcakes were made using nuts from the harvest for good luck in the following year. The cake was then saved and eaten before the harvest of the next year.[4] The fruitcake also remained popular at Victorian Teas in England throughout the 19th century.[5]
If a fruitcake contains alcohol, it could remain edible for many years. For example, a fruitcake baked in 1878 is kept as an heirloom by a family in Tecumseh, Michigan.[9] In 2003 it was sampled by Jay Leno on the Tonight Show.[10]
Another exciting development!! We are working on our gluten free line of cakes! We have found a delicious recipe for yellow cake, and we are working on more! Come in and try them out, were going to have samples through the end of the week! Yippee!
Monday, November 29, 2010
Family
One thing we all appreciate about time off for the holidays, is time off to spend
with our families.
But just what makes a modern family? The standard from 100 or even 50 years ago no longer applies in today's world. For many people today, "family" is our "work" family, and that's alright with me.
Think about it, we spend several hours each day with these people, often time spent with our real family is limited due to distance, death, or other sometimes complicated reasons, so the only companionship, emotional support we get is through our workmates.
Just like family, we can't pick who that may be. Even when you're the boss, your smart decisions should come from the people whose talents best benefit the business, not just who you would hang out with. And like real family, sometimes we step on each others toes. But you know, when times are hard, they are the ones that will have your back.
So let me tell you a little about ours. Many of our employees have been with us for years. They are loyal, conscientious, people who genuinely care about the bakery, it's not just a job. Anyone that has worked at a place where that's not the case, knows how great that is. They all have unique and interesting personalities and have there strong points that benefit the bakery.
Yes, our family is great and we are proud of them. And it's not our location of 72 years that make the company. It's our employees, our family.
with our families.
But just what makes a modern family? The standard from 100 or even 50 years ago no longer applies in today's world. For many people today, "family" is our "work" family, and that's alright with me.
Think about it, we spend several hours each day with these people, often time spent with our real family is limited due to distance, death, or other sometimes complicated reasons, so the only companionship, emotional support we get is through our workmates.
Just like family, we can't pick who that may be. Even when you're the boss, your smart decisions should come from the people whose talents best benefit the business, not just who you would hang out with. And like real family, sometimes we step on each others toes. But you know, when times are hard, they are the ones that will have your back.
So let me tell you a little about ours. Many of our employees have been with us for years. They are loyal, conscientious, people who genuinely care about the bakery, it's not just a job. Anyone that has worked at a place where that's not the case, knows how great that is. They all have unique and interesting personalities and have there strong points that benefit the bakery.
Yes, our family is great and we are proud of them. And it's not our location of 72 years that make the company. It's our employees, our family.
Monday, November 22, 2010
~Fall Fun~
It’s funny how when the weather starts getting colder and things start changing color, how the cravings for pie and bread start ruling our thoughts. Good thing for us!! I do love this time of year, it’s always a little difficult to adjust at first but the scenery and the cooler weather are definitely a plus. The last six weeks of the year are always our busiest, when it comes to sweet things other than cake; it’s a nice change, for a little while anyway. We have all been tossing around ideas for delicious new ideas for this season, maybe some tasty pecan treats, pecan brittle has been mentioned more than once. Of course, we will be making all of our usual goodies, pies, dinner rolls, cookies, cobblers, cakes, you name it! (Be sure and check out our website www.annsbakery.com for a complete list.) We are also working hard preparing for our big wedding show coming up in January. The Tulsa Wedding Show, it has always been a good show for us, and we look forward to planning for it and meeting new brides-to- be every year. If you didn’t already know, we are part of a wonderful wedding vendor referral group, The Tulsa Wedding Society, www.tulsaweddingsociety.com , it is a great, very professional group of highly talented individuals that specialize in weddings, and some are also involved in other areas but have come together in this forum to provide outstanding wedding services. They have proved to be a great group to be involved with and have become great friends in the process. I hope you check out the website!
Another idea we have been tossing around is the “gluten-free” options. I found out a few years ago that I have a gluten allergy, not severe, but definitely have improved health upon eliminating it from my diet. Imagine that!! Practically born and raised in a bakery and now I can’t eat most of it anymore! I still sneak some icing now and then, (often) and we do make our Turkish macaroon cookies without flour, so I can munch on those when I need a sweet. But….back to the point, I’m hoping I can make some gluten free options, in particular, cakes. If any one has any input, please email me at the bakery, annsbakery@sbcglobal.net, I would love to hear any ideas, feedback, etc… Our icing is already free from any gluten issues, so I’m just working on finding some good gluten free recipes. I will probably start small with just a few flavors of cake. And I am dying to have pie, so one of my sons is working on a gluten free pie crust. Our cream pies are all flour free excluding the crust, so that’s a good start!! Yippee!!
So happy to be in Tulsa, It’s such a great city! I can’t believe the wonderful growth in the past few years, makes me feel like there is a renewed pride in our fun little town! I was called to do a phone interview concerning the construction on the Tulsa streets. If you haven’t been down Harvard toward our place, it has been a mess for almost a year. Anyway, even though it has been a mess, we have gotten to know some of the workers; we made the effort to go out and approach them and ask them about the project. We also suggested (insisted) that while working in front of the bakery, while our main entrance was blocked, that they needed to come in for breakfast, and lunch to help us out!! Well, not only did they come in, they helped get us a sign posted to reroute our customers to an alternate entrance. Now that our entrance is back open, they still are coming in, buying goodies from us, and we feel we have made some good friends! Oh! Back to the interview…. I think they were wanting more of a negative, “I’m so tired of this mess…wish they would hurry…..etc etc etc….” but I decided to be positive, and praise them for doing a good job, being so conscientious about our business and helping us out. Little did I know that they actually played my interview and some of the workers heard it!! They were soooo appreciative that we spoke about them positively. I feel for them, they are just doing their jobs.
I guess that’s enough from me this week! My crazy other half will be in next week to entertain, I have to say I’m looking forward to it! Don’t forget to order your cakes, pies, rolls, and cookies!!! You will not be disappointed!
Another idea we have been tossing around is the “gluten-free” options. I found out a few years ago that I have a gluten allergy, not severe, but definitely have improved health upon eliminating it from my diet. Imagine that!! Practically born and raised in a bakery and now I can’t eat most of it anymore! I still sneak some icing now and then, (often) and we do make our Turkish macaroon cookies without flour, so I can munch on those when I need a sweet. But….back to the point, I’m hoping I can make some gluten free options, in particular, cakes. If any one has any input, please email me at the bakery, annsbakery@sbcglobal.net, I would love to hear any ideas, feedback, etc… Our icing is already free from any gluten issues, so I’m just working on finding some good gluten free recipes. I will probably start small with just a few flavors of cake. And I am dying to have pie, so one of my sons is working on a gluten free pie crust. Our cream pies are all flour free excluding the crust, so that’s a good start!! Yippee!!
So happy to be in Tulsa, It’s such a great city! I can’t believe the wonderful growth in the past few years, makes me feel like there is a renewed pride in our fun little town! I was called to do a phone interview concerning the construction on the Tulsa streets. If you haven’t been down Harvard toward our place, it has been a mess for almost a year. Anyway, even though it has been a mess, we have gotten to know some of the workers; we made the effort to go out and approach them and ask them about the project. We also suggested (insisted) that while working in front of the bakery, while our main entrance was blocked, that they needed to come in for breakfast, and lunch to help us out!! Well, not only did they come in, they helped get us a sign posted to reroute our customers to an alternate entrance. Now that our entrance is back open, they still are coming in, buying goodies from us, and we feel we have made some good friends! Oh! Back to the interview…. I think they were wanting more of a negative, “I’m so tired of this mess…wish they would hurry…..etc etc etc….” but I decided to be positive, and praise them for doing a good job, being so conscientious about our business and helping us out. Little did I know that they actually played my interview and some of the workers heard it!! They were soooo appreciative that we spoke about them positively. I feel for them, they are just doing their jobs.
I guess that’s enough from me this week! My crazy other half will be in next week to entertain, I have to say I’m looking forward to it! Don’t forget to order your cakes, pies, rolls, and cookies!!! You will not be disappointed!
Monday, November 15, 2010
Art
Art is the product or process of deliberately arranging symbolic elements in a way that influences and affects the senses, emotions, and/or intellect. It encompasses a diverse range of human activities, creations, and modes of expression, including music, literature, film, photography,sculpture, and paintings
Personally, other than music, art rarely has an affect on me. I can't remember when a film or a painting caused a second thought. Well, just twice.
In 2006, walking thru the Louvre, past the the Venus de Milo, past hundreds of beautiful paintings, nothing made me hesitate to give a second look. Not until a walked into a room, and in the middle on a wall, she made me stop in my tracks, the hair on the back of my neck stood up. I'm of course talking about the Mona Lisa, and really wasn't prepared for that reaction. It was not as if walking by another painting, but walking into a quiet room with a beautiful smiling lady. I can only remember feeling that way once before, years before.
That time, was with a movie. Movies were big with my family, but I could always take them or leave them, even walk away in the last ten minutes of a film with no regret. Star Wars left me wondering....what's the big deal?
But in the infancy of the VCR, my sister rented movies that were somewhat obscure, and most were for good reason. But there was one that was different, one that gave me cold chills.
That movie was Badlands, a movie that excited me as to the possibility, of what film could be.
Years went by and I remember reading in the late 90's about the director, Terrence Malick,
(born November 30, 1943) an American filmmaker, screenwriter, and producer. In a career spanning decades, Malick has directed four feature films.
Numerous critics consider Malick's films to be masterpieces. Malick was nominated for an Academy Award for both, Best Adapted Screenplay and Best Director for The Thin Red Line.
Why is this now important ? Because he over the last few months he has been making a movie in Bartlesville! ( his parents live there)
Can you imagine living in the time of Leonardo? ( the painter, not the actor) and watching a genius for all the ages, be creative?
I do think film is the most important art of the 20th-21st centuries. Hundreds of years from now, what will it be that stops them in their tracks? Transformers? Jurassic Park? Not likely.
I don't know what film it will be. But, I'm betting that whatever is, the artist name will be Terrence Malick.
Written by Faron Harris
Personally, other than music, art rarely has an affect on me. I can't remember when a film or a painting caused a second thought. Well, just twice.
In 2006, walking thru the Louvre, past the the Venus de Milo, past hundreds of beautiful paintings, nothing made me hesitate to give a second look. Not until a walked into a room, and in the middle on a wall, she made me stop in my tracks, the hair on the back of my neck stood up. I'm of course talking about the Mona Lisa, and really wasn't prepared for that reaction. It was not as if walking by another painting, but walking into a quiet room with a beautiful smiling lady. I can only remember feeling that way once before, years before.
That time, was with a movie. Movies were big with my family, but I could always take them or leave them, even walk away in the last ten minutes of a film with no regret. Star Wars left me wondering....what's the big deal?
But in the infancy of the VCR, my sister rented movies that were somewhat obscure, and most were for good reason. But there was one that was different, one that gave me cold chills.
That movie was Badlands, a movie that excited me as to the possibility, of what film could be.
Years went by and I remember reading in the late 90's about the director, Terrence Malick,
(born November 30, 1943) an American filmmaker, screenwriter, and producer. In a career spanning decades, Malick has directed four feature films.
Numerous critics consider Malick's films to be masterpieces. Malick was nominated for an Academy Award for both, Best Adapted Screenplay and Best Director for The Thin Red Line.
Why is this now important ? Because he over the last few months he has been making a movie in Bartlesville! ( his parents live there)
Can you imagine living in the time of Leonardo? ( the painter, not the actor) and watching a genius for all the ages, be creative?
I do think film is the most important art of the 20th-21st centuries. Hundreds of years from now, what will it be that stops them in their tracks? Transformers? Jurassic Park? Not likely.
I don't know what film it will be. But, I'm betting that whatever is, the artist name will be Terrence Malick.
Written by Faron Harris
Monday, November 8, 2010
Stories, Movies and Our Lives
Growing up in Oklahoma, history was a subject at school that seemed a recital of names and dates that had little effect on our lives.
That was until the 7th grade(1977) and the Oklahoma history teacher gave us a short list of books from which to do a book report. I chose "Hell on the Border", which is the story of "Hanging Judge" Parker, and his court over Indian Territory ( Oklahoma ) in the latter part of the 19th century. This book was amazing. It was violent, quirky, and opened my eyes to an amazing world that took place right where I lived.
The way they dressed, talked, and lived was far removed from Hollywood Westerns and I was mesmerized.
So later that year, when I picked up an issue of The Saturday Evening Post and realized the a story they were featuring in a serial was a fictional account of the Judge and his Marshals , I had to read it. The title was "True Grit", and was compiled and released in book form, so I went to the city library and checked it out.
Here was an author that "got it", Charles Portis had written an American classic. He may have lifted stories and events directly from "Hell on the Border", but like the Beatles once said, steal from the best.
Of course it had been made into a movie some years earlier(1969) and John Wayne had won his only Oscar for his portrayal of the one-eyed Marshall Rooster Cogburn.
I was so excited to watch it when it came on one Saturday afternoon. My thoughts on the movie? Certainly entertaining, but as my vision of being true, it fell far short, just another formula- looking western with a better than average story.
Years late, while on " the million dollar highway " in the San Juan mountains of south western Colorado, I remember reading a marker proudly boasting of being the site for the filming of True Grit. Beautiful country but little does it look like Oklahoma, even the rugged, green southeast corner of the state. Of course there, along Talimena drive, you'll find a marker explaining that this is the setting for the climatic scene from the book between the Marshall and outlaws.
So,memorable stuff from being a kid, but years go by and life happens , and in 2009 I find myself with a new family and life in Tulsa, traveling to Little Rock to pick up my 12 year old daughter from a previous marriage. Now let me tell you a little about Mandy. She's a platinum blonde , 80lb, 5'3" outdoor type, a living doll.
Always excited to see us , she begins to tell us of an audition for new movie that she attended. The name of the movie? True Grit!
A quick search by my wife Shannon on her smart phone revealed that the Coen brothers were re-imaging and directing the film more closely to the book with Rooster being played by Jeff Bridges, and also starring Matt Damon and Josh Brolin.
The auditions were part of an nation wide search with over 15,000 girls trying out.
Mandy did get a call back and film test. They liked her hobbies( caving, riding a unicycling, repelling ). Eventually the part went to a beautiful 13 year old in California, but it was exciting for her and us just to think about having a part in a book and movie that was so important to me as kid.
The movie was filmed in Texas and New Mexico this past summer( still not Oklahoma!) and will be released December 25th and already there is talk of Oscars for the movie and Jeff Bridges. Deja Vu ? The trailers do look spectacular.
But two things are for certain, I'll be first in line, and Mandy, you are my star.
That was until the 7th grade(1977) and the Oklahoma history teacher gave us a short list of books from which to do a book report. I chose "Hell on the Border", which is the story of "Hanging Judge" Parker, and his court over Indian Territory ( Oklahoma ) in the latter part of the 19th century. This book was amazing. It was violent, quirky, and opened my eyes to an amazing world that took place right where I lived.
The way they dressed, talked, and lived was far removed from Hollywood Westerns and I was mesmerized.
So later that year, when I picked up an issue of The Saturday Evening Post and realized the a story they were featuring in a serial was a fictional account of the Judge and his Marshals , I had to read it. The title was "True Grit", and was compiled and released in book form, so I went to the city library and checked it out.
Here was an author that "got it", Charles Portis had written an American classic. He may have lifted stories and events directly from "Hell on the Border", but like the Beatles once said, steal from the best.
Of course it had been made into a movie some years earlier(1969) and John Wayne had won his only Oscar for his portrayal of the one-eyed Marshall Rooster Cogburn.
I was so excited to watch it when it came on one Saturday afternoon. My thoughts on the movie? Certainly entertaining, but as my vision of being true, it fell far short, just another formula- looking western with a better than average story.
Years late, while on " the million dollar highway " in the San Juan mountains of south western Colorado, I remember reading a marker proudly boasting of being the site for the filming of True Grit. Beautiful country but little does it look like Oklahoma, even the rugged, green southeast corner of the state. Of course there, along Talimena drive, you'll find a marker explaining that this is the setting for the climatic scene from the book between the Marshall and outlaws.
So,memorable stuff from being a kid, but years go by and life happens , and in 2009 I find myself with a new family and life in Tulsa, traveling to Little Rock to pick up my 12 year old daughter from a previous marriage. Now let me tell you a little about Mandy. She's a platinum blonde , 80lb, 5'3" outdoor type, a living doll.
Always excited to see us , she begins to tell us of an audition for new movie that she attended. The name of the movie? True Grit!
A quick search by my wife Shannon on her smart phone revealed that the Coen brothers were re-imaging and directing the film more closely to the book with Rooster being played by Jeff Bridges, and also starring Matt Damon and Josh Brolin.
The auditions were part of an nation wide search with over 15,000 girls trying out.
Mandy did get a call back and film test. They liked her hobbies( caving, riding a unicycling, repelling ). Eventually the part went to a beautiful 13 year old in California, but it was exciting for her and us just to think about having a part in a book and movie that was so important to me as kid.
The movie was filmed in Texas and New Mexico this past summer( still not Oklahoma!) and will be released December 25th and already there is talk of Oscars for the movie and Jeff Bridges. Deja Vu ? The trailers do look spectacular.
But two things are for certain, I'll be first in line, and Mandy, you are my star.
Friday, November 5, 2010
VIB (Very Important Bridal) Room
After much thought about what to write about this week, I settled on “Wedding Consultations”. One reason being a bride came in to see us this week and she was so grateful for the time we spent with her, and it really helped us to see that the decision to make our VIB room (Very Important Bridal) was a great one! Of course, we love to have appointments scheduled in advance, but some times we get, and welcome drop ins, anyway, we can meet with brides in a more personal setting, not many distractions, and take some time with them to work out the kinks or just listen to what they are wanting. Some brides come in with it all figured out, some come in with a blank slate. We want to be here to handle each situation as it’s presented. We try to make sure we have all or most cakes available to taste everyday. Especially when brides take the time to call ahead and schedule. We realize planning a wedding can be very stressful and we definitely don’t want to add to the stress. Think about it, you get to come in with your closest friends, mom, your fiancé’ and EAT CAKE!!! Yay! We also have beautiful monogram letters for the top of your cake, 5 or 6 different styles. We also have the traditional and nontraditional bride and groom tops. For your bridesmaids and groomsmen, we have gift options that we can order and have personalized, invitations, save the dates, wedding favors and more!!
Some recommendations for helping in go smoothly:
Check out the website http://www.annsbakery.com/; see what flavors, fillings etc. that we have to offer, and check the basic pricing.
Jot down questions, ideas, flavors that you would like to discuss
Look at pictures!! On our site, other websites, “The Knot”http://www.theknot.com/ is a great source for ideas.
Print pictures off that you like, even if it’s the border on one cake and flowers on another, we can combine styles that you like and make it special and personal.
Pick the 3 or 4 people, important, that are the most reasonable, to come with you. Don’t forget it’s YOUR cake, YOUR day; you make the decision on what you want!!
We have really enjoyed the past year, getting to work with brides in our new room; it has definitely made it easier for us also! Please come in and see us!
Some recommendations for helping in go smoothly:
Check out the website http://www.annsbakery.com/; see what flavors, fillings etc. that we have to offer, and check the basic pricing.
Jot down questions, ideas, flavors that you would like to discuss
Look at pictures!! On our site, other websites, “The Knot”http://www.theknot.com/ is a great source for ideas.
Print pictures off that you like, even if it’s the border on one cake and flowers on another, we can combine styles that you like and make it special and personal.
Pick the 3 or 4 people, important, that are the most reasonable, to come with you. Don’t forget it’s YOUR cake, YOUR day; you make the decision on what you want!!
We have really enjoyed the past year, getting to work with brides in our new room; it has definitely made it easier for us also! Please come in and see us!
Tuesday, November 2, 2010
Bigfoot and Baking
Now , let me ask you this. What do these seemingly different subjects have in common?
Well I want you to think back , back when you were a small child and you wanted to play outside in the cold. Didn't your Mom make sure you were bundled up? What does that have to do with anything? Nothing , but isn't this a good memory? Yea, I thought you needed it, the way this day has been going...and your welcome.
But I guess what I'm saying is that hunting Bigfoot and baking will teach you a couple of things, and those things are (1) patience &(2) faith.
And isn't that something the world needs more of? Along with more jobs & less crime. But maybe if people would do more of the former, it would fix the latter.
Anyway I hope this helps.
Well I want you to think back , back when you were a small child and you wanted to play outside in the cold. Didn't your Mom make sure you were bundled up? What does that have to do with anything? Nothing , but isn't this a good memory? Yea, I thought you needed it, the way this day has been going...and your welcome.
But I guess what I'm saying is that hunting Bigfoot and baking will teach you a couple of things, and those things are (1) patience &(2) faith.
And isn't that something the world needs more of? Along with more jobs & less crime. But maybe if people would do more of the former, it would fix the latter.
Anyway I hope this helps.
Friday, October 29, 2010
Sweet News
Oh! The improvements that we have seen around here!! I think what plagued us over the years is not having enough time to make the needed changes, and not having someone here to just give us a little nudge in the right direction. My husband (Faron) came to work for us in February, after working in sales for the past 11 years. He came in and basically said “What needs to be done?” In which I started chirping off what seemed like a hundred things! But…..he went to work! He started with transforming an empty room, which was once a little craft storefront for a family friend and a candle making room (the time factor again), into a room for Brides to order their wedding cakes in, it allowed more individual attention and a lot less distractions. He cleaned, painted, put up shelves…..and rearranged, moved furniture and it looks beautiful! But…when that was done, here he came again…what’s next? We began looking for a contractor to help us transform an office into a public restroom, in which enabled us to install a counter top with seating, so our “great” customers could sit a while and have some coffee and goodies. He went to work!! We found a great guy, highly recommended, Mickey with the Happy Hammer. He went above and beyond to help us with our remodel project and got us on our way. In the meantime, I had got our face book fan page up and running , but I just didn’t have the time and energy to keep up with it. We decided on some incentives to gain some fans, some cupcakes, cookies, t-shirts, you name it! So I knew I would have to start keeping up with it, yuck, when could I?!! Soooooo, my witty and humorous husband again stepped up and offered to keep up. Well, if you have seen our fanpage, you know the rest of the story! If not…..please check it out, he still manages to make me giggle on a daily basis with his posts! He also reminds everyone what great stuff we have, what great history, great employees, and great customers we are soooo blessed to have! We are still working on some additions and improvements, but taking alittle more time to enjoy the ones weve made to date.
We’ve had some really great shout outs lately, and we are so appreciative! Tasha Does Tulsa, http://www.tashadoestulsa.com/2010/10/anns-bakery-barbie-dress-cake/#comments wrote a wonderful blog about us and her birthday doll cake, she’s a real DOLL. Nancy with the Tulsa Historical Society wrote a great blog about our history on her personal blog, Tulsagal. http://www.tulsagal.net/2010/10/historic-food-anns-bakery.html Please check them out!
What can I say? October is the new June! This October has been the busiest I’ve seen so far, we have made more wedding cakes this month than any month this year. No wonder, the weather is beautiful this time of year. The only problem I have with it, is that I would love to be out in it! We are looking so forward to seeing all the pictures from the weddings, it always ties everything together that we don’t get to see, just making the cake.
Some of you may remember our face book wedding cake giveaway in the month of August, if not, it was a contest for couples to bring their friends and family to the Ann’s Bakery fan page and post which couple they are supporting and “like” our page. The winners Cody and Stacey, we married this past Sunday and we were so excited for them and are looking forward to seeing all the pictures from Andrea at Andrea Murphy Photography. We are hoping to have another contest soon, so check back and we’ll try and settle on a month to announce soon.
Looking forward to the coming holiday season, we are going to be busy making party trays and cakes for office parties so keep us in mind, were going to be making pumpkin, pecan and all the usual fruit and cream pies. Call us early to get in your orders, we don’t want to run out or not make enough! I will be posting our pie lists, and breads soon!
We’ve had some really great shout outs lately, and we are so appreciative! Tasha Does Tulsa, http://www.tashadoestulsa.com/2010/10/anns-bakery-barbie-dress-cake/#comments wrote a wonderful blog about us and her birthday doll cake, she’s a real DOLL. Nancy with the Tulsa Historical Society wrote a great blog about our history on her personal blog, Tulsagal. http://www.tulsagal.net/2010/10/historic-food-anns-bakery.html Please check them out!
What can I say? October is the new June! This October has been the busiest I’ve seen so far, we have made more wedding cakes this month than any month this year. No wonder, the weather is beautiful this time of year. The only problem I have with it, is that I would love to be out in it! We are looking so forward to seeing all the pictures from the weddings, it always ties everything together that we don’t get to see, just making the cake.
Some of you may remember our face book wedding cake giveaway in the month of August, if not, it was a contest for couples to bring their friends and family to the Ann’s Bakery fan page and post which couple they are supporting and “like” our page. The winners Cody and Stacey, we married this past Sunday and we were so excited for them and are looking forward to seeing all the pictures from Andrea at Andrea Murphy Photography. We are hoping to have another contest soon, so check back and we’ll try and settle on a month to announce soon.
Looking forward to the coming holiday season, we are going to be busy making party trays and cakes for office parties so keep us in mind, were going to be making pumpkin, pecan and all the usual fruit and cream pies. Call us early to get in your orders, we don’t want to run out or not make enough! I will be posting our pie lists, and breads soon!
Thursday, October 28, 2010
The First Blog of the Donut
SO excited to share this blog with you! Stay tuned for updates, thoughts and more.
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