My Life At Arnold's

Precipitation Retaliation

2012-02-22T22:41:00.000-05:00

The Perfect Manhattan

2012-02-22T09:16:00.000-05:00

Don't Screw Up On Valentine"s Day... Cincinnati Ballet & Arnold's Dinner Package Made Easy!

2012-02-11T09:18:00.000-05:00

Slip this little package in with the flowers or the candy or the engagement ring. Your special someone will think you are the hottest ticket in town! Don't screw up by thinking this party is on Valentines day, it is on Saturday, February 18. The show starts at 8pm so be here by 5:30 - 6:00 to enjoy your meal!

I am making it easy for you to go get a ticket to The Cincinnati Ballet AND dinner at Arnold's. CLICK HERE This includes DINNER, TIP, TAX AND SHOW. WOW!

I am so proud to do these dinners with The Cincinnati Ballet. Really think about it. Dinner, tax, tip and show all rolled into one for a low low price of $45.00.

Below is the great menu I have planned for you

1ST COURSE...
Soup or Salad

2ND COURSE
Veggie or Meat Lasagna
Blackened Talapia Over Black Beans And Rice
Burger And Fries
Greek Spaghetti

3RD COURSE
Mixed Berry Cobbler Served Warm With Ice Cream
Chocolate Flourless Torte

Top Ten Reasons To Attend The 20th Anniversary BockFest Dinner

2012-02-10T09:29:00.000-05:00

Reason 1. Because it pays for the BockFest Parade and we all know it is the coolest parade around
Reason 2. Because it's going to be SO much fun and you don't want to miss the fun
Reason 3. Because you love hanging out with beer people
Reason 4.   Because you love taking tours of what is very soon going to be the next full brewery in town
Reason 5. Because you have always wanted to drive a bathtub
Reason 6. Because the food is going to be delicious
Reason 7.   Because of the cool swag you get to take home (include coupons to Arnold's)
Reason 8.   Because you want to drive the bathtub in the BockFest Parade
Reason 9.   Because you want to stay in the penthouse room at the Garfield the Friday of Bockfest.
Reason 10. Because it's going to be a night you will never forget, ever!

You swag package will include (2) $15.00 coupons to redeem at Arnold's, BockFest Beer Glass, signed copy of this years Bockfest Poster.

Bathtub and Penthouse will be given away to a person in attendance that evening.

Please visit http://bockfest.com/ and click on 20th anniversary dinner, then add to cart.

For my last blog on this please visit http://www.mylifeatarnolds.com/2012/01/join-beefsteak-club-and-cruise-bathtub.html

Dear Jake Speed and The Freddies/Dear Jake Speed and The Freddies Fans

2012-02-08T10:34:00.000-05:00

Dear Jake Speed and The Freddies,

My family would like to sincerely thank you guys for hosting the Old Time Music Revue at Arnold's. I only wish I could express my gratitude for your generosity.

It has been a honor to have Jake Speed and The Freddies give Arnold's all they have given. Time and time again you could have filled bigger houses, made more money. But you didn't, you stayed at Arnold's. Arnold's was your home and you know how being home is. Sure you have had your flings with other bars, bigger bars, newer bars, even taken over towns such as Rabbit Hash. You have been in parades, and invited goats into your homes. Still, the "Old Time Music Revue" was only for Arnold's and that has been something we have been proud to say.

As life moves on I wish everyone of you the best. I look forward to you playing more shows at Arnold's. Even without the "Old Time Music Revue" part of it, we will still be honored that we get to have you guys play.

With Love and Sincerity,
Ronda Androski/Proprietor

Dear Jake Speed and The Freddies Fans,

I write this note in honor of the band. I know how you have loved them over the years. How you clung to your love notes praying for Jake to read yours. You waited in anticipation to raise your arms to yell "HUZZAH HUZZAH". We thank you for your support over the years.

For The Freddies last show, Saturday Febuary 18th, we are doing things a bit different. We will be having two show seating's that night. The first show, starting at 9pm will be sat from 8pm - 10:30 and will be by reservations. Once we get the room cleared and tables moved we will have open seating for the 11pm - 12:30 show. Due to the amount of people and time put into this show we will be passing Jake's watering jug around the crowd. All proceeds from that jug will go directly to the band. You can call 513-421-6234 for dinner reservations and a seat for Jake's first seating at 8pm. Please remember the 11pm show will be open seating. Thanks for supporting Jake Speed and The Freddies and Arnold's.
With Love and Sincerity,
Ronda Androski/Proprietor

Cincinnati Does Not Suck

2012-02-07T11:59:00.000-05:00

The best quote from The Queen City Project on this video: "Cincinnati does not suck"

Super Simple Superbowl Salsa

2012-02-05T08:02:00.000-05:00

This is delicious, easy and not too expensive.

1 cup container of mixed fruit from produce counter at grocery (yes, the one already made for you). You can also just use a 1 fruit cup if you desire.

1 small container of cherry tomatoes or 2 Roma's quartered

1/2 jalapeno pepper

1/4 red onion

1/2 lime cut up into about 8 pieces (yes skin and all)

2 TBS honey (you could also sugar)

enough cilantro to cover the palm of your hand, about 2 or 3 TBS.

Salt to taste

Put all ingredients in food processor and rough chop (pulse) until desired consistency. If you don't have a processor or just don't want to get it out just chop the stuff by hand!

Photographer Fridays: Rewind - The Queen City Project

2012-02-03T11:14:00.000-05:00

Channel 9 news WCPO is doing a story on the Queen City project tonight as six. They even stopped in and interviewed me about the project. So I figured today would be the perfect opportunity to repost the video they did of us along with some of their other videos.

the Queen City Project :: Arnold's from the Queen City Project on Vimeo.

the Queen City Project :: Cincinnati Symphony Orchestra from the Queen City Project on Vimeo.

the Queen City Project :: Shadeau Breads from the Queen City Project on Vimeo.

the Queen City Project :: Coffee Emporium from the Queen City Project on Vimeo.

the Queen City Project :: Cincinnati at Christmas from the Queen City Project on Vimeo.

Join the Beefsteak Club and Cruise the Bathtub

2012-01-26T13:20:00.000-05:00

My friends and most of my customers know how dear BockFest is to me. Not only is it financially needed over the cold winter months for all the bars/restaurant from Arnold's to Main Street to BockFest Hall but it is also good for our city and OTR. We have many events (such as the pretzelfest) before BockFest that leads up to the event. The reason we do this is because it takes a great deal of money to pull this awesome festival off! I do a fundraiser every year where all the proceeds go to help pay for BockFest. This is the 3rd year for Arnold's to do this. The past 2 years have been done at Arnold's. This year we have decided to move it to BockFest Hall for something different. Please read below the press release we have sent out for this event. The price of the tickets are $80.00 per person. So, if you have always wanted to drive the bathtub this night will be your chance. The bathtub will be at BockFest Hall and a course will be set up to drive it around.

For immediate release...

In the Spring of 1896, the Windisch-Muhlhauser Brewery hosted some of the most prominent Cincinnatians. Guests enjoyed an elegant meal with beer pairings in the unlikely ambiance of the brewery. Cincinnati's political and social elite enjoyed the experience so much that it became a regular occurrence, and the standard guest list called themselves members of the Beefsteak Club.

Bockfest and Arnold's are proud to announce the resurrection of this tradition. Instead of steak and Windisch-Muhlhauser, we will be serving slow roasted pig and goat (with apologies to Schnitzel), southern sides of sauces, greens, red beans and rice, yams, potatoes, all paired with Moerlein lagers and ales. Of course, there will be pie, bread pudding, and coffee to end the dinner off. You do not need to hold elected office, wear a bowler hat, or own a monocle to attend, but we do consider the people who join us to help make Bockfest possible to be the finest and most important members of Cincinnati society.

The historic malt room in the new Christian Moerlein Brewery will be transformed into a private dinner club decorated with many of the original works of art associated with Bockfest. Artist Jim Effler will unveil the 20th Bockfest Celebration original oil painting; and Effler and other hosts will discuss the storied, inside history of twenty years of Bockfest. Guests will get a behind-the-scenes tour of the nineteenth century lagering cellars under the brewery and free rides in the famous Arnold's bathtub. In addition to great food and drink and a signed copy of this year's Bockfest print, one guest will win free accommodations in a penthouse suite at Garfield Suites for Bockfest 2012, a chance to drive the Arnold's bathtub in the Bockfest Parade, and a dinner for two at Arnold's. Come join the people behind Arnold's, Christian Moerlein and Bockfest and become part of our version of the Beefsteak Club. All proceeds of the event go toward making Bockfest happen. Your support is needed and doing the right thing is almost never this much fun.

How To Make A Delicious Risotta

2012-01-25T22:47:00.000-05:00

The word in itself is impressive and a bit frightening. Sort of like Escargot or Caesar Salad or Creme Burlee. All those items are easy to make but for some reason we have been brought up to think that only a "qualified" chef could make them. I am about as "unqualified" as it gets and can make all of those dishes beautifully. So today you learn to make risotto, which is a fancy name for arborio rice cooked just right. Arborio is the region the rice comes from. It is very high in starch, which is what makes it sticky and creamy. Once you have learned the simple way to make risotto you can do anything and add anything you want. Today for you I make a simply blueberry rice for you. This makes a ton of rice so you can cut the recipe in half.

2 small jalapeno peppers
1 medium onion
3 cloves of garlic

3 TBS salt
1 TBS pepper
2 TBS ground cloves
Add above ingredients to food processor and pulverize

1/4 cup olive oil

2 cups arborio rice
4 cups water (you will be using 12 cups total
1 cup white wine
1/2 pound Swiss cheese
1 qt heavy cream
1 pt fresh blueberries
1 cup fresh chopped parsley

In nonstick pot add olive oil and pulverized ingredients cook at high heat until tender and onions are translucent then add rice and stir until rice is somewhat brown.
Add 4 cups of water and 1 cup of white wine and stir often, mixture will start to boil and thicken. As water is absorbed but not totally dry add 4 cups of water. Do this one more time with your last 4 cups of water. This cooking time will take about 20 - 25 minutes.
Once your water has cooked down and your rice is tender (if it isn't tender yet, add 4 more cups of water, but it should be) turn off burner. Add the Swiss cheese (small cubes) stir until melted then your heavy cream, blueberries and parsley. If it is too thin let it sit or turn on low to heat and thicken up. The ingredients can always change but the cooking process should always be the same. This is a very delicious dish that requires patience but is easy and so worth it in the end. Enjoy!

Cincinnati Beer Week at Arnold's

2012-01-24T10:45:00.000-05:00

February 2nd through the 9th is Beer week in Cincinnati. Here is Arnold's line up of events for it.

Thursday February 2 at pm

“A Cincinnati Brew Story” presented by Far-I-Rome Productions, Hudepohl, Little Kings and Burger

Beer Week Kickoff Party featuring Cincinnati’s Heritage beers

Arnold's is kicking it old school with a celebration of Cincinnati's beers of yore. Far-I-Rome and Hudepohl are presenting a full night of folk/pop music with three bands, The Evans Collective, Billy Otten and The Bostic Family Tent Revival. Arnold's will be providing 2.00 beer specials all night on Hudy 14k, Hudy Delight, Little Kings and Burger.

Friday February 3at 5pm

Arnold’s Bourbon Barrel 1861 Porter Happy Hour Tapping

In honor of beer week Christian Moerlein has remixed a batch of the Arnold’s 1861 Porter. Arnold’s is already the only place that you could get the Porter, but for this special release, Christian Moerlein will be aging the same beer in a bourbon barrel. Live music from The Cincy Brass at 9pm

Saturday February 4 at 6pm

Great Lakes Brewing Company - Dry Hopped, Cask Conditioned Burning River Happy Hour Tapping

Arnold’s will be the only place to get it in town and they have only 1 quarter barrel available. Great Lakes beer reps will also be on hand giving out free swag.

Cask-conditioned beer, often referred to as 'real ale', is brewed from only traditional ingredients and allowed to mature naturally.

The unfiltered, unpasteurized beer still contains live yeast, which continues conditioning the beer in the cask (known as 'secondary fermentation'); this process creates a gentle, natural CO2 carbonation and allows malt and hop flavors to develop, resulting in a richer tasting drink with more character than standard keg ('brewery-conditioned') beers.

Monday February 6 at 6pm

Rivertown Sensory Analysis

Sensory beer analysis course and discussion on starting a craft brewery. Join Brewmaster and CEO and Co-Founder Jason Roeper and Randy Schiltz as they discuss the finer points of craft brewing along with a full line up of Rivertown beers! Ever dreamed of starting a Microbrewery? you dont want to miss this event!

Tuesday February 7 at 5pm

Bell’s, Blues, and Barbecues

Bell’s beer is offering up not one, but two of it’s Pub Brews on tap. Arnold’s is the only place in Cincinnati that will have them and the only other place that you can get them in the world is at Bell’s own Brew Pub in Kalamazoo, MI. This release is super limited and there is only 1 quarter barrel of each in town. Bell’s reps will also be in handing out free swag. In addition to that John Redell will be on stage playing live Blues from 7-9 and Arnold’s will be serving an entirely Barbecue themed menu.

Wednesday, February 7 at 5pm

Listermann’s Cask Conditioned Imperial Baltic Porter Happy Hour Tapping

Super limited release from Listermann’s brewed in honor of beer fest. Lightly smoked and fermented in a Bourbon Barrel. Arnold’s is the only place that you can get it before Beerfest and our supply is very limited.

Cask-conditioned beer, often referred to as 'real ale', is brewed from only traditional ingredients and allowed to mature naturally.

Thursday February 8at 10:30pm

The Little King’s Sausage Queen Competition

The renowned (and sometimes notorious) Sausage Queen helps lead the Bockfest Parade by carrying a symbolic tray of Bockwurst sausage. The Sausage Queen is Bockfest royalty who is anointed in the least aristocratic manner we could create: a gender-neutral pageant that has multiple preliminary rounds in local bars. Winning contestants receive prizes, but are mostly vying for the honor and prestige of being the 2011 Sausage Queen.

In the weeks leading up to Bockfest, each participating venue will select its Queen contestant for the 2011 finale, held at the Hall during Bockfest. At each venue, a panel of "expert" judges (i.e. easily bribed) will determine the best applicant based on the following criteria:

• Personality: Good traits will include a love of bock beer, a sense of humor, and a taste for meat. The personality round will involve a series of questions posed to the contestants by the judges.

• Presence: The contestant must look good carrying a sausage and have diva tendencies. The presence round will involve a very short catwalk turn while sporting a string of bockwurst.

• Talent: Whatever "talent" you think a Sausage Queen should possess is good enough for us.

Rules For Competition:

• There is no admission fee.

• There is no need for registration prior to the night of the competition (except that the Final Judging will only be open to winning candidates from the preliminary rounds.)

• Contestants should register at the venue prior to scheduled start of the competition.

• The Sausage Queen will rule until the following year's Bockfest Sausage Queen Competition. It will be virtually impossible to commit any act unbecoming of a sausage queen sufficient to cause revocation of the title.

Contestant Requirements:

• Contestants must be at least 21 years of age.

• Contestants must have an appreciation for bock beer and sausage.

• Contestants must be available to compete in the March 5th Final Judging and available for the Bockfest Parade on March 4, 2011. The Queen must not be too much of a diva to show up to these events on time and must be capable and willing to traverse the full parade route.

• Contestants must be open-minded and fun. The competition is gender neutral. It is open to all shapes, sizes, and varieties of potential Bockfest royalty.

• Manner of dress is up to each contestant.

At each of the participating venues, a winner will be selected to participate in the final round.

The final round will be held at Bockfest Hall on Saturday March 5, 2011 at 7P.

Guest Blog: Mondays with Jimmy

2012-01-23T15:19:00.000-05:00

For the next 8 Mondays we will be featuring a guest blog from our friend James Cira. He will be doing two four part series. We hope that you enjoy.

My name is James Cira, but everyone at Arnold's knows me as Jimmy. I have been coming to Arnold's for quite sometime and, through my experiences at the most wonderfully eccentric bar & grill in the city, I have developed some amazing relationships that I will have for the rest of my life. One of those friendships is with Ronda Androski, and she has graciously invited me to write two four-part blogs over the next eight weeks. Since I am working hard to launch my own blog, I thought this would be a great opportunity to gain a little exposure and touch on some of the issues that are greatly important me. They also have quite an impact on the city that I love, as well. Therefore, without further adieu, I feel that is extremely important that we discuss the issue of homelessness in our city.

During the holiday season, we are always thinking of charity. Everywhere we go, we are asked to give to the less fortunate. Whether it is with the Salvation Army outside of the grocery store, the Toys for Tots barrels manned by the Marines, or donating to the Ruth Lyons' Children's Fund - We all gladly donate our money because it is the right thing to do. I was volunteering in a soup kitchen over Christmas and volunteers were pouring in to serve up holiday meals, donating fresh baked cookies with red and green sprinkles, and even bringing their children to teach them what the season is "all about". Unfortunately, once the Christmas trees come down and the lights are turned off until next season, this enthusiasm dramatically ends with the cold, bitter winds of January.

As the days grow longer and the snow blows in, that is exactly when our charity is most needed, especially for the homeless. Sometimes, I try to put myself in the shoes of a homeless person. What if I burned all of my bridges, had doors closed on me by my friends, and lost my apartment as a result? In a short time, I could be homeless. Out on the streets, alone, searching for a way to eat, and trying to find a dry, warm place to sleep. To be honest, with that thought in my mind, that is why I give change from my pocket and donate my time to a soup kitchen.

Did you realize, according to the website of the Greater Cincinnati Coalition for the Homeless, that a shocking 3.5 million people could experience homelessness at any given time during the year, and approximately 744,000 men and women could be homeless at any given night in the United States! Now, let's take a look our local statistics in order to really understand this crisis. In the Queen City, we have about 25,000 people who have experienced homelessness at any given point during the year, with between 1,300 and 1,500 are homeless every night! Within our city, 25% of our homeless population are children and almost half are five years old or younger. With a child of my own, this number absolutely breaks my heart.

With that being said, I will no longer be standing on the sidelines as an innocent bystander. My mom always told me that it is my duty to leave the earth in better shape than when I got here. Even if I can impact just a couple of lives and create some positive change, I have done my duty. Therefore, I am taking a step to helping out the homeless within our community. During the holidays, I started volunteering at the Saint Francis Seraph soup kitchen on the corner of Liberty and Vine streets, in the heart of Over-the-Rhine. In speaking with the Director of the soup kitchen, he told me that he is always overwhelmed with volunteers in December, but that number dramatically decreases in January. Therefore, I have made a commitment to volunteer once per week at Saint Francis and to write about my experiences here for the next for weeks. I look forward to sharing my experiences with each and every one of you and, hopefully, I can inspire someone to volunteer, as well.

The Warmth Of Chicken Cacciatore

2012-01-23T07:52:00.001-05:00

It is in my roots to make stews and soups and one pot meals. It just doesn't leave me. My mom served this stuff with Zesta crackers, or buttered white bread. We also had lots of iron skillet cornbread and biscuits. These dishes are usually easy and you usually throw whatever is in the kitchen into the pot. I do have the luxury of having a small grocery store inside of Arnold's (our pantry) so I usually have plenty to choose from.

I made Cacciatore this past weekend as an Arnold's special. Perfect for our Local Local Local event and for a weekend filled with ice and rain. I also cooked this 3 hours in a 325 degree oven.

DO NOT ADD ANY SALT TO THIS RECIPE

4 chicken breast uncooked in a baking pan
add to pan
1 large can diced tomatoes
2 TBS capers
1/4 cup any kind of pitted olives. I used black, green and kalamata
4 pepperocinis chopped (leave seeds if you want it spicy)
8 whole garlic cloves
1/4 small red onion cut in half and sliced thin
pinch of cayenne (1/8 tsp)
pinch black pepper
10 large fresh basil leaves or 15-20 small ones just ripped in big pieces
1/2 cup of beer (I used for the event) or 1/2 cup red wine
Make sure everything is mixed up and your chicken is laying evenly in pan
Cover with foil and bake
Serve over fettucine or some broad noodle
Dust with fresh grated romano. Served with bread and butter!

Old Chair and Old Chair With New Look

2012-01-16T15:54:00.001-05:00

Things that get done when the restaurant is closed.

Local Local Local 3

2012-01-04T13:30:00.000-05:00

Local Local Local 3

A celebration of all things local

On Saturday January 21^st Arnold’s is throwing a party to celebrate all things local. For our third installment we have brought in more people than ever. For local music, we have Jake Speed and the Freddies Old Time Music Revue featuring local phenom and Sub Pop recording artist Daniel Martin Moore. For local beer, we have the owner and CEO’s of three local breweries (Greg Hardman of Christian Moerlein, Jason Roeper of Rivertown Brewing Co. and Dan Listermann of Listermann’s Brewing Co.) in house to hand out free swag and tell you anything that you would like to know about their brews. We will also be featuring 3.50 pints on craft beers from all three companies the entire night and a full local beer infused specials menu for the food. Madisono’s will also be on special for dessert. New this year, we are having a vendor area featuring 5 local etsy style artisans like Libre design and Robot Inside selling their crafts and artwork on site. Also new this year, everyone in attendance will receive a coupon book with discounts from local businesses like Park + Vine, Atomic Number 10, The OHIO Bookstore, Iris Book Café, Urban Eden, Another Part of The Forest and more. Beer and food specials run all day, Brewery owners show up at 7pm, Vendor area opens at 8pm and the music starts at 9pm.

A Cold Night And A Hot Curry

2012-01-04T09:52:00.000-05:00

I love curry dishes and there is little that can go wrong with them. 2 basic ingredients will always get the same results, delicious! Those 2 ingredients are a can of coconut milk and 2 TBS. curry. This night I kept it very simple but delicious. It was the perfect balance of sweet and spicy. You can add basil, mint, garlic, vegetables, fresh ginger. Go ahead and be creative, just don't over spice!

Monday Bret nor I wanted to leave the house. Me sick and Bret lazy. I scoured the fridge and this is the dish I made.

About 1 cup of leftover fried rice
6 scallops
6 shrimp
2 TBS curry
1 can coconut milk
2 TBS hot pepper jelly (Thanks Kristen for the great present)
My jelly was homemade but you can buy it at Kroger's

In a non-stick skillet add coconut milk, curry and pepper jelly. Let cook on high for about 4 minutes, until thick. Add scallops and shrimp until cooked. Place on top of rice or mix rice in with sauce.

Thank You Cincinnati For Our 150th Time

2012-01-02T11:49:00.000-05:00

Chris (my son/Gm/Social Media) and I have tolled with how to write this for a week. We both thought we should include everything that has happened in the last year. Every band, every event, every wonderful thing, every wonderful person. Well in doing that you leave out people and we would not want to do that. We really need to thank all of the Cincinnatians that help spread the word that we were here.  With you, your patronage, your company, your talent, your friendship, your products, your sources we were able to have a year a business can only dream about.

My family and our employees would like to thank you Cincinnati. You provide us with jobs to be productive members of society. There are 40 of us. We have roughly 30 spouses, mates or partners. We have roughly 20 children with a new one on the way this February. We own homes and rent homes.  Many of us own cars and the ones that don't take a bus. We go to bars and eat at local restaurants. We see movies, concerts and theatre. We spend the money you provide us.

Thank you Cincinnati. We look forward to serving you in 2012. That is our 151st Anniversary.  I can only image the Arnold family had no idea...   Dreams really do come true. Daily.

the Queen City Project :: Arnold's from the Queen City Project on Vimeo.

Holiday Celebration Part 3... A Daughter-In_Law, The Greatest Gift Of All

2011-12-22T10:53:00.000-05:00

I knew I liked her and I knew something odd was going on around me. Chris had that "smile" on his face and a lighter step. I couldn't put my finger on it and the staff was hush hush. Which around me, depending on how severe the gossip is they can be hush hush. And Bethany avoided me, she stayed under my radar. I never thought much about it until Derby Day two years ago. Bethany, Chris and their friend Henry were going to Louisville and man were they decked out. While they were gone, someone said something as I was passing about them dating. HaHa me being the crack investigator, as I am, I knew now what that smile was about.

Chris and Bethany have now been dating for almost two years and I couldn't be happier. Anyone reading my blog for the first time, Chris is my son. He has a wonderful heart and a great sense of adventure. Yesterday, Chris got down on his knee (with Bethany's dads approval) in Melt (their date place) and asked her to marry him. He will make Bethany a wonderful husband. She deserves none less since she is such a wonderful person herself. They have that click.

Chris is now the General Manager at Arnold's and is also in charge of events and social media. He has been a part (and I credit many) of turning Arnold's into a thriving entertainment mecca of the wonderful City of Cincinnati. Bethany is a server at Arnold's and also a dance instructor. She is as hard of a worker as anyone. I am thinking this is the perfect setup for a reality TV show.

I am done writing my blog for the rest of the year. Chris can look for guest bloggers (which do better than me). I was going to go strong with all the things I love about my job, my life and Arnold's. My life at Arnold's has allowed me to have this wonderful life with family, friends and all the things I need. I am grateful beyond believe to live my life one day at a time, with serenity, to share my stories, hope, dreams and yes, food with all of you. I thank you from the bottom of my heart for all you have given me. I welcome Bethany into our family with open arms and can't wait to live my future with her in it. Merry Christmas, Happy Holidays and the Happiest of New Year.

My Holiday Celebration... Part 2 Bad Grammar But I Can Kick Your Ass At Scrabble

2011-12-20T18:58:00.000-05:00

I am killing two birds with one stone today (my mom used that expression a lot). I get to talk about where I came from and my roots (part of my celebration for life). Then, I forever have wanted to express to some people how hurtful it is when you correct others grammar.

In this computer age very few people could be online and having a wonderful time if they had to be perfect on grammar. I now delete someone that rudely corrects me or Arnold's on grammar mistakes. I will gladly change something if you message me in private and let me know with a friendly reminder that I have used your instead of you re or you're. Or even you instead of your, a big keystroke mistake for me. If anyone of my friends or customers that love me dearly and would never want to hurt my feelings care to edit this post please do so and I will re post with the corrected post. I will even give you credit if you so desire.

I grew up in Newport. In a poor and caring neighborhood. It was on 2nd and Park.  Now called, "Mansion Hill".  Our gas and electric was often turned off and my grandmother often bailed us out of debt. Odd thing is I didn't know I was poor until I was in my thirties.  All of us kids started working in one form or another when we were under 10 years old. We baby sat, we worked at race tracks and carnivals. We sold cotton candy and ice balls. When I was 15 years old I went to Kings Island (just opening in 1972) and taught their workers how to get the most out of making a cotton candy. See I was really good at putting air in it and making them beautiful. The Gold Medal Company asked me to do that and as pay, me and my sister got to spend the day there.

When I was 14 years old my brother and sisters all moved out.  Three of them and all 2 years apart. My mom worked on a steam table in a restaurant and my dad had many jobs. My job was to finish or make dinner before my mom got home at 8pm. It wasn't daily but it was often. My mom always told me what to cook or how to finish something off. As I stated, I didn't know I was poor until I was in my thirties. I think one reason for that was because my mom was an awesome cook. That is where I started learning.

I come from a hard working family. That was important. To learn the skills to earn a living and take care of yourself. Welfare was unheard of and food stamps were not going to be an option in our family. Never. We were expected to do our homework and to pass. We were expected to get jobs and if someone chose to go to college that would have been okay, as long as we worked to do it. My parents didn't have the money to give us. If we did it, it was up to us. I did go to Cosmetology school and I did graduate. I made more money working in a restaurant so decided to do that instead.

When I was 26 I decided I would be a waitress forever. I made enough money at it and it was what I knew. I didn't need to go to college. I was raising a kid on my own and was doing well.   I did get married a few years later (then became single again and married again) and I did go to computer school for a few semesters. When I got promoted to Assistant Manager at Arnold's I asked my teacher if I should take the job, it was paying $10.00 per hour or if I should hold out and finish school. He told me I would probably never make that kind of money in computers. I wonder if I was a bad student or if that was the best advice he could ever give me.

My point is this. I never needed grammar to add up a customers check or to hug my son or to cook dinner. I never needed grammar to love my friends and family. I never needed grammar to have good credit and work my ass off and work my way up to owning Arnold's. I never needed grammar to play scrabble with my mom, my sisters or our next door neighbor. I never needed to learn grammar to succeed in my world. So now I am thrown into a delightful world of computers where people get to read my poor grammar.  If it had to be perfect I wouldn't know many of you. I didn't have time to learn it then and I sure as hell don't have time to learn it now.  Scrabble anyone?

My Holiday Celebration... Part 1, Latka's And Margarita's, A Hanukkah Fiesta...

2011-12-19T07:50:00.001-05:00

My blog today is a lead into a few post I am going to be writing over the next week. My friend Judy, which is my friend Sue's really good friend, asked me why I love Arnold's and my job. I always think that is a given but it made me think and is still making me think of all the reasons I love Arnold's, my job and my life. What can I say, it's that time of the year.

I met Sue at Arnold's though my friend Shannon Rae. She said she thought we should meet. Boy was she right, Sue and I have become dear friends over the years.

Latka's and Margarita's is a celebration dinner at my friends Sue and Rob's home. She celebrates Hanukkah and loves having her friends around to celebrate with her. It's a mixed crowd of no more than 14 people and it changes from year to year. I have been honored to attend several years. It's a light twist on a holiday that is very dear to Sue's heart.

We start the evening in Sue and Rob's kitchen with Mexican appetizers and some kick ass Margarita's that Sue makes from Tequila, agave, and fresh limes.  The sourness almost makes you pucker but the sweet agave smooths it at the end. It isn't written in stone but no one seems to have more than one or two, we do have to drive home, you know. While we are talking, eating and drinking, Bob (another friend), is making homemade Latka's on the stove. These are made from shredded potatoes, herbs and a pinch of flour. They are a bit thicker than Izzy's potato pancakes and very crispy. He makes tons of them.

Meanwhile Judy is making a salad which the greens are from her garden in Madeira. She is STILL growing micro greens in her community garden in the middle of December! She adds some tomatoes that I believe ripened on her window sill, green peppers and a cucumber. Her salad "dressing" is made of feta cheese, oregano, olive oil and a touch of red wine vinegar.  It was just sprinkled over the salad. I have to say, it was one of the most delicious salads I have ever had.

The salad is then place individually on the dining room table, the appetizers are cleared and the "buffet" is set. Sue carves the beef brisket that is the star of the show, believe it or not. She had to get the recipe from her mom because this brisket is that good. I Jones for that brisket throughout the year. She also has this deep red sauce to go with it. It isn't bbq sauce and it isn't spaghetti sauce. It is a deep rich flavor of tomatoes and beef. I think not asking her for the recipe is a huge compliment to her.  That's the respect I have for her and the dish.

Placed on the buffet table is the latka's, the brisket, the sauce (in a gravy boat of course), sour cream and apple sauce for dipping the latka's.

There are thirteen of us at a table for 8 and for some reason there is plenty of room. It is cozy, we eat our salad and then our meal. There are tiny candles on the table which burn out long before the dinner and the conversation. The meal is finished and removed from the table for dessert. Jody has made cookies and Bret (my husband) is always responsible for making the traditional apple cake (recipe below).

This dinner is one of my favorite things to do over the holiday season. Bret and I missed it last year because we were "too busy" at the restaurant. This year we decided to jump though every hoop possible, life is too short. The meal is awesome but the friends are more awesome. It is a night of happiness and joy. We remember Sue's mom that passed this year and the time we called her and she sang to us. Sue reads a hilarious letter she received from a friend. Jody ad libbing to put us in stitches. This is just one thing I love about Arnold's, my job and my life.

Jewish Apple Cake
1 1/2 c sugar
1/4 c sugar (use last)
1/2 c butter
1 tsp vanilla
6 oz. cream cheese (3/4 cup)
2 eggs
1 1/2 c flour
1 1/2 tsp baking powder
1/3 tsp salt
2 tsp cinnamon
2 TBS cinnamon (use last)
3 c chopped peeled apples (2 large)

Preheat oven to 350
Beat 1 1/2 c sugar, butter, vanilla and cream cheese
Add eggs 1 at a time
Combine flour, baking powder and salt then add to liquid ingredients
Combine 1/4 c sugar and cinnamon mix in bowl and toss chopped apples then fold into batter
Pour batter into 8" springform pan that has been oiled (Pam)
Sprinkle remaining cinnamon over batter
Bake 1 hour 15 minutes or until cake pulls away from pan

Pumpkin Pie Crisp Bread Pudding Recipe And The Love That Goes Into It

2011-12-15T11:41:00.000-05:00

Yep I am going to give it up. At least I am going to try. A customer came in and asked straight up if they could have this recipe. I give almost all my recipes, it's just some of them we don't write down. Some recipes are more of a love.

Joe in the kitchen is a control freak. If I am making something he has to learn how to do it and then the next thing I know I come in and he has made it. This had happened with the creme burle, many of my soups and now the bread pudding. So talking to him and asking how I could get this recipe down so someone else could make it we both agree it has a lot of love in it. Finding the right doneness is more of a feel. Here is our attempt at telling you guys how to make it.

This is a bread pudding with a pumpkin pie on top then crisp (like from an apple crisp) on top of that. It then gets ice cream and a sweet vanilla glaze on top. Of course whipped cream for a final touch. You just might want to buy it at Arnold's since that would be way easier. I change the flavors of the bread puddings when the seasons change so this will be available until early spring. Our recipe makes about 40 orders requiring 2 extra large pumpkin pies so here is my best attempt for home use.

You have three layers, the bread pudding, then the pie filling, then the crisp part with the pie crust.

2 cups brown sugar

5 large beaten eggs

2 cups heavy cream

3 cups cubed bread (we use the ends of our grilled cheese loaves)

1 Tablespoon ground nutmeg

Place all ingredients in a large plastic bag, take all the air out and place in the refrigerator for 24 hours.

You need to use a deep pan like a roaster or buy a throw away pan (called a 1/2 pan) at the store. I am thinking a 9 X 11 will work, it doesn't rise much so once all the ingredients are added it can be about an inch from the top.

Spray or lightly oil the pan and place mixture in pan, if it seems dry you can add some milk to your mixture. It should be the consistencey of cake mixture only it will be lumpy if that makes sense. Preheat oven to 325 and bake for 20 minutes. wiggle pan, it should be wiggly but firm. If not place back in oven for 5 minutes.

Meanwhile you have a pumpkin pie that you have made or bought at Frischs Big Boy. After the bread pudding has baked take and scoop out the pie filling and place on top of bread pudding and spread evenly.

Topping

2 cups Oatmeal

1 cup brown sugar

1 cup chopped pecans

1/4 c melted butter

1 Tablespoon cinnamon

The pie crust from the pie

Mix all ingedients and then break up into pieces the pie crust. About the size of 2 quarters. Lightly toss with Oatmeal mixture and place on top of pumpkin mixture.

Return to oven for 15 minutes. Pan should have a slight firm movement. If too wigglely place back in oven and check every 5 minutes until done. Leaving in oven no longer than 25 total minutes.

This pudding is not a dry pudding. The slight wiggle says it is done and will be moist.

Sauce

1/4 cup heavy cream place on stove until just hot then take off stove. Add 1 Tablespoon of Vanilla. Start adding powdered sugar until you get a thick sauce but still pourable, like gravy (about 1 cup I am thinking but maybe a bit more.

This takes a lot of work and a lot of love. We have learned the love part of it is as important as the work part. I cooked bread pudding or a few years before I could say I was totally happy with it. Joe cooks it now, it didn't take him as long. It took him some time to get the love part of cooking but I think he has it now!

Super Easy And Delicious Indian Veggie Soup

2011-12-13T07:40:00.000-05:00

This soup is delicious and easy. In this recipe I am using canned bean for convenience. If you want to make your own, get a bag of mixed beans and you will be covered. If making your own beans, you don't need to season them while cooking.

1 can garbanzo beans
1 can cannellini beans
1 can black beans
1 can coconut milk
1 can diced tomatoes
1/2 cup uncooked arboria rice (other types of rice can be use. don't use instant rice so not sure how that would work with this soup)
mixed veggies totaling 2 cups (I used shredded carrots, onions, roasted red peppers, spinach)
1 TBS chopped garlic
                                                                     3 TBS curry (be brave)
                                                                     1 tsp cayenne (be cautious)
                                                                     2 TBS craisins or raisins
salt and pepper to taste (do not add salt when cooking but when finished)

Add all ingredients except the beans and coconut milk to a big pot. Add 2 cups of water and bring to boil. Lower heat and simmer until rice is cooked, about 15 - 20 minutes after boil. This is a thick soup and there shouldn't be too much liquid. If there is, turn your burner up and cook off some of the liquid. Add beans and coconut milk. Eat and enjoy! Your soup should look like the picture.

Jewelry Fridays: Amy E Wallace

2011-12-09T09:33:00.000-05:00

I decided to break away from photographers for the entire month of December and feature different artists from around the Arnold's community. Today's guest artist is Amy Wallace. She makes her own jewelry from scratch and that is pretty awesome.

Hello. My name is Amy E Wallace and my company name is Ovenfried Beads. I live downtown and visit Arnold's a LOT. Polymer clay has been my longest-running creative passion....16-1/2 years ago I started toying around with it and turned it into a part-time job. I make beads and buttons by hand and create jewelry from the beads. My main influences include fabric designs, natural formations and unconventional use of color. Most of my pieces start out very experimental, so I always feel like I'm playing rather than working. Bead embroidery is another artistic passion, and I have worked on several bead embroidery pieces while enjoying a tasty Moerlein, right there at the bar (or outside on warm and sunny days).

Work by Ovenfried Beads can be found in several local shops: Indigenous in O'Bryonville, Urban Eden in Over-the-Rhine, NVision in Northside, the public library downtown, and the Catherdral Shop on 4th Street downtown. You can also find my work on Etsy at www.ovenfriedbeads.etsy.com. On Thursday, December 15, I will be exhibiting a special trunk show at Indigenous from 3pm-8pm for the Third Thursday Wine Walk. Visit www.indigenouscraft.com for more information.

New Years Eve with The Young Heirlooms

2011-12-08T14:09:00.000-05:00

I know, I know, just when you are knee deep in holiday cheer I mention those 3 little words. New Years Eve. Well I am thinking this year you don't have to go crazy at the last minute trying to figure out what to do. Pick up you phone and call Arnold's for a reservation! 513-421-6234. No deposit required!

I am always excited about New Years Eve as it is the end to our holiday season. It is the end of our fiscal year and the beginning of a new anniversary. Next year will be 151 in case anyone didn't know.

What is so special about Arnold's this year is what we are not doing. We are not charging a cover, no inflated prices, no prix fixe menu. Just great food, great fun, great music and an affordable New Years Eve night out at Arnold's. I never know if people want cajun or traditional, Italian or Mexican. This year we are going to do our regular menu with some 16.95 specials. The entertainment for the night is the awesome new band the Young Heirlooms. We are not charging a cover, but we will pass the hat like always. We will also be well stocked with plenty of free party favors and a Champagne toast at midnight. We will also take reservations for the courtyard for the music (something we don't normally do).

Here's the deal...
Todd Hepburn on Piano from 6 - 8pm
Young Heirlooms from 9 - 12:30
All seating in the courtyard is for dinner seating until after 10:30.
Regular Menu plus specials

SPEICIALS
PRIME RIB... Prime rib coated in fresh herbs and seared in a giant cast iron skillet then slow roasted until rare. Finished on the grill to your liking. Served with garlic mashed potatoes, fresh sauteed green beans, au jus and horseradish sour cream.

BABY BAKE RIBS... Slow roasted until fall of the bone then char grilled in a spicy pineapple bbq sauce. Served with french fries and cole slaw.

FLAT IRON STEAK... Delicious! Grilled to your liking and topped with Ronda's bernaise. Served with garlic mashed and fresh asparagus.

SPAGHETTI SQUASH CASSELOT... Spaghetti squash, fresh spinach, red onions, sun dried tomatoes, artichoke, sundried cherries baked in a casserole with a spicy pumkin thai sauce. Topped with blue cheese crumbles and chopped pecans. Served with baked garlic bread.

The "GingerBreadMan" Drink at Arnold's

2011-12-06T09:34:00.000-05:00

This drink turned out very well and is incredibly spicy with just enough sweetness. I do let it "infuse" and make a large batch. Let this set at least a day before serving.

1 bottle 750mL Vodka (I used Stoli)
1 bottle 750mL Bailey's Irish Cream
1 quart heavy cream
1 TBS nutmeg
2 TBS grated fresh ginger
2 TBS ground dried ginger
1/2 cup simple syrup (make by dissolving 1/4 cup of sugar in 1/4 cup very hot water)

Let the simple syrup cool before you mix with other ingredients. Let sit for at least 1 day. Strain before using unless you want the bits of ginger in your drink. Serve in a rocks glass with ice and a cherry