Tag Archive: tips

5 Tips on How To Create Your Roller Derby Name

LADD Pack photo by Mark "Stalkerazzi" Campos

Pack photo (from left: Suzy Snakeyes, Haught Wheels, Venus D Maul'r, Gori Spelling, Kubonator, Aggro Vader, Agnus Die, Skatum O'Neal) by Mark "Stalkerazzi" Campos.

Remember that game you played as a teenager where you take the name of your first pet and the name of the first street you lived on to create your stripper/drag queen name? (Mine is Cuddles Hayes.) Well after I rented Whip It, that Drew Barrymore-directed movie about a roller derby team, I totally wanted to come up with my own roller derby girl name. The girl skaters in the movie had such hilarious, memorable but appropriate names, like Bloody Holly, Smashley Simpson and Iron Maven. But unfortunately, a cool skate name is harder to come by than a drag queen name. So I asked a bunch of our own L.A. Derby Dolls for some guidance and how they came up with their noms de skate.

Here are their stories:

Agnus Die: “My own name is a Latin pun (Agnus Dei means Lamb of God [or Jesus], so Agnus Die is Lamb of Death). Not that many people get it — mostly Catholic school survivors and history students — but it works for me.”

Double D: “A lot of people think that I came up with my name based on my bra size (not accurate and yes — it is my bra size). I was nicknamed Double D after attending a party where, of course, I had a lotta fun. My real name’s initials are D.D. and one of the party’s attendees thought I was ‘dangerous’ (me? really?) and thus, the Double D name. Double D also can be interpreted for ‘double danger.’ Beware on the track!”

Felon D. Generous: “So obviously it’s a take off on Ellen, who I think is awesome but the back story is I do family mediation but I also do felony victim/offender cases. I believe that youth can learn from mistakes and become conscious adults, especially if the offense is non-violent and the offender is remorseful. I tend to be lenient in that I have the punishment fit the crime, as much as possible, with no permanent record and no jail time.”

Madam Bomb: “After making an actual physical list of over 70 names (ranging from the punnily brilliant to the cringe-worthy), ‘Madam Bomb’ came to me while I was sitting in traffic on the way to practice. It couples my femininity and status as the proprietress of a brothel with my desire to destroy and obliterate in a historically tragic manner. And it beats ‘Ernest Outtamyhemingway’ by a long shot.”

Raven Seaward: “Born from an obsessed Arrested Development fan. When the day came to submit my name, I was still lukewarm about another AD-centric name I had come up with. Posting one last time to Facebook, Trixie Biscuit, a team skater and trainer for LADD, said ‘I’ve always wanted someone to do a well worded Seaward reference, like Raven Seaward.” And I was sold. Granted, not everybody understands the true genius of this name the first time they read it, but the look on people’s faces when it finally comes together is priceless.”

Hit the jump for how to come up with your own roller derby name.

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5 Things I Learned From My Booze Fast

My first cocktail post Booze Fast: Penicillin

My first cocktail post Booze Fast: Penicillin

After 39 lonnnng days I finally broke my booze fast with a Dalmore Scotch lunch at the Varnish yesterday. Contrary to popular belief, most days this fast — inspired by Lent but by no means religious — was easy to pull off. I never got the shakes or spontaneously salivated, although in the second week I did have nightmares about drinking and then felt incredibly guilty.

But it was during St. Patrick’s Day, a Radio Room, a wine tasting and a weekend in Mammoth with my boozing blogger friends where my resolve was tested to the nth degree. And yet somehow I managed to power through without consuming a drop of booze. Well, not counting that time that Ortega 120 mistakenly gave me a regular margarita instead of the virgin coconut one I ordered. But even then I wasn’t tempted to “accidentally” take more than that first shocking sip. I think it helped that I made a list of things I wanted to drink as soon as the fast was over. Gave me something to look forward to.

Anyway, I wanted to share some revelations I experienced during my liquor-free Lent-ish for the curious who have been toying with the idea of doing one themselves. Although your experience will probably be different from mine:

  1. I didn’t feel different. Not healthier, not more energetic. But I did feel bored. I had to say no to lots of things since it didn’t make sense for me to do happy hour or go to a lot of events where there was booze paired with food. Suffice it to say, I stayed home a lot.
  2. Oddly enough, I didn’t lose weight but rather gained weight. Five pounds to be exact. Seems that depriving myself of cocktails aggravated my sweet tooth so I never passed on dessert and was always snacking. I think this was also due to my wanting to replace one vice for another. “Well since I’m not having a cocktail, I can order that creme brulee.”
  3. I learned to appreciate cocktails on a whole other level. When out with friends at bars, I’d always ask to smell the cocktails that they ordered. They thought I was just torturing myself but I saw it as appreciating that aspect of drinking most of us usually skip which is to take in its aroma like one would with wine before a sip. “Mmm, I can smell that hint of ginger, the warmth of the Scotch and a whiff of lemon.” This is something I’ll continue to practice as it really creates a well-rounded drinking experience and makes the cocktail all the more satisfying to consume.
  4. I don’t have to finish every drink. Because of this practice of mindful drinking I found yesterday during the Scotch lunch that I didn’t feel compelled to dry out every glass of booze set in front of me. When I had my fill, I stopped. No biggie.
  5. There are plenty of great alternatives to cocktails, especially at bars that have fresh produce like at Rivera and Copa d’Oro where they can fix you up a delicious mocktail with a cocktail-worthy presentation. Mmm, blackberry with ginger beer. But at regular bars, I made do with ginger beer with orange juice or just ginger ale. When that got too sweet, club soda with lime for a refreshing sip.

Although I didn’t feel any different and I didn’t lose the weight I hoped I would, I’d do this again. It was really nice to take a break from drinking because for awhile there I felt like I was drinking every night. Not good.

Plus it really made me learn to practice mindful drinking where I actually slow down and savor the cocktail by enjoying its presentation, aroma and taste. Some things that I probably took for granted before.

Anyway, it feels great to be off the wagon again. FYI, if you feel like celebrating with me, I’ll be at First & Hope tonight for their new bar night, Red Rover, Red Rover for some drinks, jazz and appetizers. Hope to see you there. BTW, although there’s no cover to get in, it’s cash only at the bar so make a quick stop at the ATM first.

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Tips on How To Send Back a Bad Meal at a Restaurant

Oversalted gnocchi.

Oversalted gnocchi. Return it or deal with it?

You’re at a nice restaurant and discover that your entree is not up to snuff. Maybe it’s missing the goat cheese that was listed in its description on the menu, maybe it’s supposed to be a hot dish and it arrives cold. Do you a) complain to the server and ask the kitchen to remake it or b) keep quiet and power through it?

As my foodie friends can attest, once you get in the habit of dining out a lot, you develop standards and then it just gets hard to suffer through a bad meal. We gotta say something. I’m not saying to complain just because you ended up ordering something you didn’t like, but rather if the dish is basically inedible.

“But what if the kitchen spits in my food because I complain?” you ask. I know, there was a time when I feared that, too, but then realized that the kitchen does not take these things personally and if you handle the situation right then chances are your redone dish will remain spittle free.

Mercantile refrigerated cases

Mercantile refrigerated cases.

I found this out with blogger friends Esther, Lindsay and Maya at our dinner at The Mercantile in Hollywood. We were using of our Blackboard Eats code to score the $20 three-course prix fixe dinner.

Our first course, the endive salad with dates, watercress, smoked almonds and warm goat cheese was divine. Even though it was pretty salty it was balanced with the sweetness of the dates, the tang of the goat cheese, and the freshness of the endive and watercress.

However, our next course of gnocchi with mushrooms, peas and parmesan didn’t fair as well with all the salt. Since there was nothing to balance out that very pucker-inducing seasoning, each bite just got more and more salty. I could feel kidney stones developing, heh. “Maybe they want us to drink more wine,” I joked. But the girls weren’t having it. Finally Esther flagged down the server. We calmly and very nicely explained how we thought the dish was unusually salty. “It tastes like it has potential to be good but the salt just ruins it,” we pleaded our case to her.

She listened carefully with nary a trace of attitude or defensiveness and then asked if she could take one of our dishes, since we had all four ordered the gnocchi, and have the chef sample it. After a short while she came back to tell us that Executive Chef Kris Morningstar said he’d redo our dishes. So nice!

Well, turned out he didn’t after all but the “managing chef” did. “Now it seems like he undersalted it,” Lindsay said. I was about to agree because it seemed so after tasting the really salty gnocchi, but then I continued to pop the delicate pillows of gnocchi in my mouth and savor the mushrooms. No, it was much better. You could actually taste everything now. In the salad that saltiness was fine but here it had nothing to play with. There was no sauce in this dish, no greens.

Caramel corn and vanilla bourbon ice cream.

Caramel corn and vanilla bourbon ice cream.

After scarfing down our entree we were relieved that we took a stand instead of just silently suffering through the meal and perhaps complaining about it in a blog later.

Bonus was that apparently Mercantile was so sorry that we were initially unhappy with our meal that they only charged us for two of our prix fixe dinners. Of course they didn’t have to do that but it was so nice that they did.

I used the extra money I saved to purchase an extra scoop of ice cream ($3) for dessert and a pint of vanilla bourbon ice cream ($7) to go, which by the way was sooo bourbony and delicious that I felt like I was cheating on my booze fast.

So what do you do when you’re not happy with your meal? Here are some tips. If you’ve got some of your own, feel free to voice them in the comments:

1) Don’t eat more than a quarter of your dish before you complain to the server. If you eat over that amount, you’re already committed to that dish. Let the server know asap that something’s wrong with your dish.

2) Be nice to your server, it’s not their fault after all. Tell them in a very calm and nonaccusatory way why you are not happy with your meal. The more specific you are the better since they will be able to address your issues more easily.

3) Do not act like you’re entitled to anything more than your dish getting redone. Don’t ask for a free dessert or a comped meal. If you don’t like your dish and they offer to redo it, that’s pretty fair.

4) Thank your server for taking care of this matter for you.

5) Be patient waiting for your dish, part II. If you want it done right, waiting for it is a small price to pay.

Now, we were lucky that our server at The Mercantile was very accommodating and friendly. Really great customer service in this instance. At other restaurants, that might not always be the case unfortunately.

At Capitol City in Hollywood when I had sent back a cocktail because it had more St. Germaine than Maker’s, my server came back with a drink that simply had a shot of Maker’s added which completely ruined the drink. But all one can do is be diplomatic. And if you still get bad service, i.e. the server is rude or refuses to remove the item from the bill even when the issue isn’t fixed, reflect that in the tip.

For more suggestions, check out this handy “foodie flick” about “How To Send Food Back at a Restaurant” on Slashfood.

The Mercantile
6600 West Sunset Boulevard
Hollywood, California 90028 (map)
(323) 962-8202

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