Calculating CJV (Cumulative Jacket Value)

The longer I own and love a thing, the more its initial cost is amortized. When I feel the thing has more than paid for itself, I often say “this [whatever] owes me no money!”

This afternoon (in a rare, unorganized, and somewhat peripatetic fit of cleaning), I decided the leather sofa needed feeding (was going to say that it “needs the lotion,” but that is super creepy), and once I’d well-oiled the sofa I figured I might as well use the still-damp cloth to feed my leather jacket.

That got me thinking about why — and when — I’d gotten the jacket in the first place. It had to have been around 1999-2000ish, when I went to San Francisco to see Larry (who had driven down from Portland, where he lived). After he picked me up, I wanted to go immediately to FLAX Art & Design (cannot resist an art store), and (stupidly) I’d left my suitcase and backpack in his truck (either in the bed, which would have been dumb, or in the unlocked truck, which would have been just about as dumb, honestly). In said suitcase I had (amongst other things) a leather jacket, a necessary layer for coolish San Francisco evenings.

(In case that wasn’t enough foreshadowing) Larry’s truck did get broken into and my suitcase and backpack were stolen while I was looking at pens. Boo.

We were staying near Chinatown, so that evening we wandered up Grant. Upon seeing a leather store, I decided to see if there might be something inexpensive that I could make work. Much to my delight, there was! A black leather jacket in an XXL that would have fit me perfectly if my arms had been about 6″ longer than they were (/are. My arms haven’t grown since then.)

Cheap too! It was $35 or $40 because of the big (probably permanent) “Going Out of Business Sale,” and I figured I could just turn under the sleeves for the rest of the vacation so it became mine (and glad I was to have it, as the nights were indeed chilly).

When I got home, I took the jacket to my tailor (Lee’s in Durham), who worked miracles on the regular for me, as nothing off the rack ever fit me correctly.

And work a miracle she did, by cutting the sleeves to the right length and turning the excess inside out and making a cuff! The one issue is that she still needed a small amount of black leather to go *inside* the sleeves so that the lining didn’t poke out from the sleeve bottom.

As it turned out, a gentleman had brought her some leather pants to hem and told her that she could keep the scraps, which my tailor cleverly turned into the 2″ of sleeve lining she needed. You’d think the coat had originally come with cuffs wouldn’t you?

For comparison, here (someone else’s version of the same jacket, albeit in a smaller size), unaltered:

So, yeah, I’ve had my $50 leather jacket (including the cost of the tailoring — she didn’t even charge me for the leather!) for a quarter of a century. And the jacket?

It’s sort of magic. I’ve taken it on most major trips I’ve taken (when is a leather jacket not perfect for travel?) and worn it nearly every chilly fall day. It still looks fantastic (IMHO) and (somehow, miraculously) has been flattering on my at every weight from 125 pounds to 200.

This leather jacket owes me no money.

Thank you black leather jacket. You done good!

The beginnings of an amazing Japan trip

On customer service and being “seen”

One thing that really delights me[1] is being “seen.”

When someone notices my little quirks, habits, mannerisms or things that make me happy and comments on them — or better yet, acts on them — it makes me feel special. In fact, it was one of the first things I found fascinating about Adrian: not long after we met he observed that I “do a thing” when I meet someone new, whereby I use a relatively consistent system (an “algorithm,” if you will) to figure out how the new person and I are connected.  I knew I could nearly always find a connection, but I hadn’t realized that I had a method for doing so.

The example I always use for the unnoticable part was the casual bar/restaurant at my Dad’s club in Charlotte, where at lunch a basket of individually wrapped packages of crackers (melba toast, saltines, captain’s wafers) was served along with the meal. I love melba toast2 and would usually eat several packages3, yet not once do I remember seeing any of cracker detritus on the table — and that includes the (numerous) crumbs!  They were all whisked away, silently and immediately, without a fuss (as it should be).

The other component of exceptional service happens when people whose job is ostensibly to perform a specific service (serve the food, check me into the hotel, ring up groceries, etc.) do more than that, and *see* me: an employee at a restaurant that, upon learning that I’ll buy cupcakes just to get the icing, *gives* me a tub of icing, or a random hospital employee who walks me to the elevators for parking when it’s clear that I’m not only lost, but also so directionally challenged that any verbal directions would be, uh, lost on me.

Back in August, Adrian and I had dinner at minibar, a molecular gastronomy restaurant owned by José Andrés (who you may also know as the founder of World Central Kitchen). The overall experience was delightful — even in early exchanges about dietary preferences4 I felt like they were *glad* to be making me happy. 

The meal itself was stunning — 26 courses, each plated and served at once to all 12 guests (the restaurant does two seatings of 12 guests every night) along with a narrative about the dish. As is common with molecular gastronomy many of the dishes seemed to be one thing but were actually another entirely: the butterflies in the first image were actually made of beets! 

Minibar is also known for its drinks and is next door to barmini, José Andrés’ molecular gastronomy-inspired craft cocktail bar; however, like many upscale cocktail bars these days, most of the cocktails are based on brown liquor5, which I’m not a huge fan of.

Ok, enough backstory — this is where things get spectacular.  Each pair of guests had someone who was sort of like their concierge. I’m sure there’s a proper restaurant term for their role, but I don’t know what that is, so I’ll just tell you that ours was Rita, and she was fabulous. When the time came to take our drink order, I hesitated as I’d seen the ones listed and, though they looked interesting, they were, like barmini’s drinks, very brown-spirit based. I asked Rita if she’d mind if I told her what sorts of drinks I’m fond of and maybe they could surprise me?  Rita seemed delighted by the challenge and asked what I liked, to which I replied “vodka-y and sweet.”  After clarifying that fruity-sweet was my favorite sweet, Rita briefly vanished, only to return with a great big smile as a tray was brought out with my drink-to-be6

My drink was vodka, mango juice, and a little vanilla whisked with liquid nitrogen until it made a sorbetto. The sorbetto was rolled into little canelles, which were placed into a coupe glass with a tiki pattern on the stem, then topped with cava.

Alongside the presentation was a wee tiki-styled vase containing a demitasse spoon, for stirring my drink as my sorbetto melted.

When Adrian tasted a sip, he asked if they’d sampled my DNA or something, as they’d nailed The Best Drink for Gina so thoroughly. The way Rita absolutely aced the drink order was both: (a) overall indicative of our experience at Minibar and (b) a great example of someone making me feel “seen.”

As it turned out, though, the most delightful bit was yet to come.

Yesterday I received a FedEx box, which contained the letter below7 and three packs of Peeps:

OH WOW. Mind absolutely blown. POOF!

Also note that she sent this letter with the peeps (meaning I hadn’t yet sent her my address), which also means she went to this site, followed the link to my store, and found my address there!

  1. Ok, there are a lot of things that really delight me, but that’s also kinda delightful, right? :-). Feeling like I’ve been seen is definitely a consistent Gina-delighter, though. ↩︎
  2. Though I never buy it. Note to self: look for melba toast at store. ↩︎
  3. I feel I should add that it was a messy affair, as melba toast are crumbly, but to be honest, that is putting too much responsibility on the toasts. I am the crumb-maker, not the toasts. Accountability and all that. ↩︎
  4. Wherein I explained my version of “too spicy” is Old El Paso mild salsa and was reassured it would be no trouble to modify the dishes so my face didn’t get burned off. (And it apparently wasn’t: nothing was “too spicy” for me. :-) ↩︎
  5. Whisky, whiskey, bourbon, scotch, gin (which isn’t brown but often tastes of floor cleaner, so I lump it in there) ↩︎
  6. This would have been a video save for the fact that my version of WordPress seems not to allow it. Harrumph. ↩︎
  7. I removed Rita’s address, of course. ↩︎

The Balloon Glow & Laser Show

Holly Springs, June 8, 2024

Adrian and I went to an event out in Holly Springs that promised hot air balloons and lasers, both things that I thoroughly approve of. There were roughly a zillion folks there and traffic control was…well… somewhat lacking. Thankfully I’d ponied up for the VIP parking, which means that most of our time was spent sitting in the car waiting to get to the lot rather than walking in the much-too-hot-for-Gina sun with the lawn chairs, camera, etc.


Two of the balloons were scary clowns (why?!!) and there were fewer than 10 balloons total, but it was kinda cool when they took turns lighting up (“flaring”). (Trivia: Adrian did some research and discovered that the fuel they use for the night display is actually different than the normal fuel they use for going up!up!)

Not long after we started dating, Adrian and I went to the balloon festival in Statesville, which is HUGE (and we took a balloon ride too!), so I have to admit that I had pretty high expectations.

Once the lasers started, though, things got more interesting. I’d brought my tripod and an 18-300 lens, so I started messing around with some longer exposures. I am pleased with the results: