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Tag Archive: Schlotzsky’s


Corey Feldman and the Angels

Cyndy and I drove to Houston last Saturday, the 29th, to see Corey Feldman and the Angels at White Oak Music Hall. We had seen them in San Antonio at the first of the summer tour. Granted Feldman’s music is not what we usually listen to. With the exception of cover songs like Rock On. Then again, we weren’t there because we thought Corey Feldman had a lot of talent.

We were there to see the band – in particular, the 21 year old guitarist, Jimena Fosado. The other

The Angels

members are Margot Lane (keyboard, acoustic guitar, and violin), Jackie Von Rueden (bass), and Marisa Testa on drums. Courtney Feldman is DJ and vocalist – I use both terms very loosely. The girls are trying to prove wrong the perception that they are just pretty, sexy women dancing around behind Corey.

Jimena Fosado in her happy place

Marisa and Jackie provide a steady rhythm section. They both have decent voices for their solo songs, but it’s hard to distinguish when Courtney sings with them. Jackie played bass when Corey played drums. Which is a good thing because someone had to keep the beat. Margot played acoustic guitar on her solo song. She also played violin when not playing keyboard. She plays all three well.

The guitarist, however, simply kicks ass. Jimena Fosado is one of the best young guitarists I have

Jimena Fosado

heard in a while. I’m a little biased because her boyfriend is our oldest son, Conner. Fortunately, you don’t have to take my word for it, although you should. She has played with Steve Vai and if he says she’s good, you can take it to the bank, as it were. Check out her YouTube channel. I’ll be posting a video of her solo from Saturday soon on my YouTube channel after this post is published. If Jimena is still with the band when they play in Dallas in October, you should go see them just to see and hear her play.

The perception of the women would be better if the costumes weren’t so god awful. Corey goes through costume changes more than Stevie Nicks at the old Fleetwood Mac shows. Mostly just jackets and hoods, all of them ugly. The hoods didn’t make sense when he would just throw them off after a verse and chorus.

The sound man mercifully had Corey’s mic turned down – although he could probably hear his voice louder in the monitors.  And the bass was up, so you could hear the words some of the time, but you couldn’t hear the missed notes as well. Not hearing the words had nothing to do with the sound being adjusted. They just all ran together.

Myself, Jimena, and Cyndy

By the time the show ended a little after midnight, the crowd had dwindled down to a smattering of groups spaced around the room among the garbage on the floor. There had been about 200 when they started playing. Some of them were there for the opening acts and stayed for a while. We waited while Jimena changed clothes and came out to visit with us. The cloudiness of the picture of the three of us is due to the humidity, not the camera.

It was good to see Jimena again. We introduced her to Schlotzskys between the sound check and the show. Hopefully, we’ll see her in October.

Keep writing the songs that are in your heart.

Peace be with you.

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bowl-of-mac-and-cheeseMacaroni and cheese – a simple concept. Cook the macaroni and then bake it with cheese. Which introduced the crust concept of macaroni and cheese (heretofore referred to as mac and cheese). Everyone was happy. The variation came in the kind of cheese used. Deluxe mac and cheese came about by adding more than one cheese. But it was still mac and cheese.

Then Kraft came out with mac and cheese packages. There was no reason to measure ingredients anymore. Cook the noodles and then add the cheese packet. Pretty much the way it always was. Velveeta got in the game, but the basics were still the same. Now you have individual bowls for single servings. But it’s still mac and cheese.

Then restaurants began to take advantage of the popularity of mac and cheese. It was cheap to make. They thought maybe if they added a bunch of crap and called it deluxe or gourmet mac and cheese, they could charge $8 a serving. And they were totally confused. They forgot one simple thing – which I will get back to.

Schotzsky’s made the more recent foray into the mac and cheese world. They have four new mac and cheese dinners. Actually three, with a variation on the third. One has chicken, one has shrimp, and two have brisket – albeit all with different extra ingredients. They have continually had sales and deals on the dinners, so it would seem that the options were not all that popular.

I need to say, however, that I eat Schotzsky’s sandwiches almost every Monday. Cyndy and I enjoy the Pick 2, the salads, and the flatbread options. But we will not have the mac and cheese dishes. Regardless of the coupons I receive by email. Obviously it is not because their food is not good.

I saw a commercial the other day from Red Lobster that mentioned a lobster and mac and cheese dish. Are you freaking kidding me? As Cyndy said , it might be palatable with a white sauce. But, seeing the commercial again, it was “regular” mac and cheese.

I’m amazed at the confusion that created all these dishes in the first place. What led them to completely misunderstand the name of the dish? It is as simple as anything could be. It worked really well for over 50 years. No one had any problem with it. Children loved it and it could keep them from yelling for food for a period of time.

Then restaurants decided – does this sound familiar – that if they added ingredients they could charge for a “gourmet” dish. It didn’t matter that the ingredients had nothing to do with mac and cheese. Forget the fact that you would taste little of the original mac and cheese. Our son, Cameron, had one of the Schotzsky’s mac and cheese dishes and threw half of it away.

Here is the one thing they all forgot or ignored. And that is the name and basics of the dish. It is macaroni and cheese. It is, has been, and always will be, a two ingredient dish – whether it’s a main course or side dish. You can have almost anything with mac and cheese – on the side. To add ingredients in order to make it “gourmet” and charge more money is a bastardization of the original dish.

If you have not reached this conclusion by now, here it is. The dish is macaroni and cheese. Just to be clear, the ingredients are macaroni and cheese. To call it gourmet would be with more than one kind of cheese. But the ingredients are still – say it with me – macaroni and cheese. I don’t understand the confusion.

Peace be with you.

[Possible bonus points: 10]

On Monday nights, I usually play at Mr. Troll’s open mic at Poor David’s Pub. It’s the best listening room in town and Carlos Sanchez is the best sound man in town. Troll also let’s me talk about the Dallas Songwriters Association before my set. But the point is that I stop by Schlotzsky’s on the way because dinner usually isn’t ready when I leave. I go the location on Midway, just south of Spring Valley, before getting on the tollway.

I walked into Schlotzsky’s and stood back looking at the menu. The young man that has helped me out for the past several weeks (and seems like he’ll be there a while, unlike some) told the girl behind the cash register to treat me right because I was one of his best customers. She smiled, and he added that I would tell him if she didn’t treat me well. By this time, I was smiling, too.

I looked at the menu while she stood, patiently waiting. I considered having salad and perhaps soup as a pick two deal. Then I smiled and shook my head.

“I’ll just go for the same old thing. I thought about having a salad, but I have a show tonight and it’s hard to eat salad.”

“Show? What do you do?” she asked as she rang up my sandwich and chips.

“I’m a singer/songwriter.”

“Oh, really? Where do you play?”

“Well, I’m playing at an open mic at Poor David’s Pub tonight, but I play places around here quite a bit.”

While we were talking, I reached into my pocket for a business card.

“I have a friend,” she was saying, “he plays music and he moved…”

She stopped as she looked at my card. She looked at me kind of puzzled.

“Do you have a son?”

“Yes,” I answered, not bothering to add that I have three sons.

“Conner?”

“Yes, I’m Conner’s father.”

“Conner, that just moved to California?”

“Yes.”

“We’re Facebook friends. We have been since early in high school.”

“Tell him you saw me.”

“I will,” She stuck out her hand. “I’m Martha.”

“Dan.”

I waited for my sandwich, left, and headed for the tollway.

You get the 10 bonus points if you figured out that Conner was the friend she was about to tell me about when she read my card.

Peace be with you.

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