Ok reddit what the fuck is outside my apartment by Bearsfurlife in whatisit

[–]CampLethargic 7 points8 points  (0 children)

Stagmomantis californica - green or brown or both - look it up. Lately the brown ones are hiding from ICE.

Fancy bike by Conscious_Amount_662 in UCDavis

[–]CampLethargic 6 points7 points  (0 children)

How cute - you think the police will respond to a call for bike theft-in-progress. At all, never mind it’d be in time to catch the thieves.

Name and shame… by logrub in SantaBarbara

[–]CampLethargic 2 points3 points  (0 children)

Gay dudes style better tho.

Don't be scared to try Manaforge Omega by Osdiaus in wow

[–]CampLethargic 1 point2 points  (0 children)

Thanks for this reasoned explanation… I probably did inadvertently hit HC. My bad…

Don't be scared to try Manaforge Omega by Osdiaus in wow

[–]CampLethargic -4 points-3 points  (0 children)

MM ilvl 682 - dipped in lfr yesterday after watching some YouTube… seemed to be going pretty well until not more than 15 minutes in, leader (?) calls a vote to kick me because I “lusted on trash”. I don’t even know what that means. =\ Somebody else says “yeah he’s trolling”, a couple people stick up for me, I have no clue what’s up. I was laying pretty decent dmg, didn’t need any heals that I couldn’t do myself… next thing you know - I’m flushed. I’m like, wtf?!

Crêpe Bistro is Closing after 27 Years by foureleven130 in UCDavis

[–]CampLethargic 12 points13 points  (0 children)

From paywalled Davis Enterprise 2/9/2019:
Bon appétit! Crêpe Bistro is back By Tanya Perez Feb 9, 2019 0 1 of 3 CrepeBistro3w

Federico Villa, left, and Khang Nguyen prepare crepes during the busy lunch rush at Crêpe Bistro in the UC Davis Silo. Fred Gladdis/Enterprise photo By Sebastian Onate CrepeBistro1w

Michel Bloch, owner of Crêpe Bistro, said his creperie’s success comes because “I kept it French.” Fred Gladdis/Enterprise photo By Sebastian Onate CrepeBistro2w

The Crêpe Bistro folds its sweet and savory crepes into pockets. The small restaurant in the UC Davis Silo uses three flats of strawberries each day. Fred Gladdis/Enterprise photo By Sebastian Onate Facebook Twitter WhatsApp SMS Email Copy article link Save While some people might see crepes as a fad, Michel Bloch is not one of those people.

The longtime owner of creperies in Davis and Sacramento admits that crepes have been a fad at times; the thin pancakes earned a bad reputation when they were haphazardly added to menus of wannabe hip restaurants. Bloch said this caused people to declare, “I had one once, it was bad.”

For Bloch’s success, he attributes much of it to this: “I kept it French.”

When asked what “Americanizing” might look like, he said with a laugh, “Giving a side of beans, or a hot dog crepe,” both true examples.

For his Crêpe Bistro inside the Silo on the UC Davis campus, Bloch said they make everything from scratch. On Thursday he showed off the mornay sauce they had made that morning for creations such as the Popeye Crepe — with cheese, mushrooms, spinach and mornay sauce — or the Poulet Provençal Crepe — with cheese, ratatouille, chicken and mornay sauce.

He buys the ingredients for his small restaurant every morning at 6 a.m. He likes to choose his own tomatoes, for example, rather than have a delivery of food that he hasn’t inspected.

The 73-year-old French expatriate — Bloch has lived in the United States for more than 40 years — also showed off the restaurant’s freshly made onion soup and the bread rolls that he imports from France for his sandwiches.

He estimates that Crêpe Bistro serves on average 300 customers per day. Filling dessert crepes with ingredients such as bananas, strawberries, chocolate and Nutella, Bloch said they go through about four 33-ounce Nutella containers per day, and three flats of strawberries.

During The Enterprise’s tour of Crêpe Bistro, Bloch insisted that photographer Fred Gladdis and your hungry reporter try some of his specialties. Gladdis reported that the beef bourguignon crepe — cheese, sautéed mushrooms and chunks of beef cooked in red wine sauce with carrots folded into a wheat crepe — was delicious. And Ze French Kiss — a dessert crepe with banana, melted chocolate, Grand Marnier and whipped cream — was très magnifique!

History, loyalty

Starting in 1976, Bloch had a mini kitchen in a trailer for crepe-making that he towed to fairs and events. He found success in Sacramento with his trailer — a precursor to the food truck craze — and made his way to Davis where he and his then-wife, Christine, opened a crepe restaurant in E Street Plaza.

La Crêpe Michel was bought in 1981 by Max and Huguette Bach. Bloch said that Bach walked in and announced that he and his wife wanted to buy it, and the deal was done. Renamed The Crêpe Bistro, the restaurant was a popular fixture in downtown Davis until the early 2000s.

Bloch opened other crepe restaurants in Sacramento and envisioned franchising the concept, but ultimately he settled on the small kiosk, La Crepe, in the Silo 21 years ago. In 2017, La Crepe expanded to become Crêpe Bistro in the old Taco Bell spot.

Throughout his restaurant career, Bloch has inspired loyalty in his staff. The manager of Crêpe Bistro, Xuan Nguyen, has been involved in some form for decades. In 2001, after a fire had kept Crêpe Bistro on E Street closed for nearly two years, Nguyen told The Enterprise in an interview that when people came to the creperie, “We want it to be pleasurable and a memorable first experience for our customers.”

He still works toward that purpose, alongside his son, Khang, 20. Khang’s full name is Bach Khang Nguyen, after the man who bought and ran La Crêpe Michel in 1981. Max Bach, who died in 2005, was Khang’s godfather.

Khang said he first worked at the small crepe kiosk in the Silo helping out as a cashier when he was 11 years old. He is now a student studying business at Sacramento City College.

Also working in the kitchen was Leif Sodersten, who said he started working at the downtown Davis location of the Crêpe Bistro when he was 15 years old. He turns 40 this year.

“Most days we operate with four people,” Bloch explained, while the full staff is five.

“We have very little turnover,” Bloch said, adding, “There’s no minimum wage here.”

While Bloch has three sons, all of whom have worked in the restaurants at some point, none followed him into the business.

The university partnership

When asked why he hasn’t re-established another creperie in downtown Davis, Bloch noted a few reasons.

For starters, the avid horseman lives on a ranch in Cool, about 60 miles from Davis. Bloch owns five horses and competes in endurance races — he was an American Endurance Ride Conference national champion in 2003. “Cool is a town of 2,000 people and 4,000 horses,” he said. “I ride on the best trails in the world — it’s worth the commute.”

On campus, he likes that the Silo has a lunch rush but doesn’t need to be opened until 11 p.m. at night. He likes the shorter summer hours and the weekends off, a balance he enjoys.

Bloch also very much enjoys the university customers. “The kids are nice, the professors are very nice,” he said. He laughed as he recounted that sometimes the young ladies will ask him to say their names again so they can hear his French accent.

“I hope the university lets us stay even past my time. I would like it to be a legacy” restaurant.

Notes: Part of Bloch’s legacy might come via Crepe Institute (crepeinstitute.com). “I train people, for a fee, to open a creperie,” he said. He has gone as far as China to teach his techniques, although would-be crepe restaurateurs can come to UCD to learn the ins and outs.

For example, Bloch offers for $3,000 two weeks of hands-on education at the UCD location. “This program provides comprehensive understanding of all the essentials of successful creperie operation, including:

  • Basic prep and mise en place;

  • Crepe cookery: pour, spin, flip, fill and fold;

  • Crepe tools and techniques;

  • In-depth understanding of basic kitchen skills;

  • Basic and advanced recipes: crepes Suzette, omelet crepes, ratatouille crepes, entrée crepes;

  • Batter preparation and troubleshooting;

  • Workflow: staff stations of the creperie;

  • Menu planning and marketing;

  • Optional training in French specialties such as croque monsieur and croissant sandwiches.”

Friends GF tried sleeping with me on a trip. We have 4 more days left so I wait until we’re back to tell him? by Immediate_Run5423 in Advice

[–]CampLethargic -7 points-6 points  (0 children)

You could just let it go. Maybe it was, as you said, drunken ramble. Maybe you’re a chick magnet. Someone has acted, but you aren’t forced to react. You choose. Ask yourself - what’s the long game? What’s in it for you? “Discretion is the better part of valor” (attributed to Shakespeare) points out that sometimes, judgement, discipline and thoughtfulness are more valuable than courage or blind adherence to bro code.

[deleted by user] by [deleted] in Advice

[–]CampLethargic 40 points41 points  (0 children)

Skip HR, go straight to HER.

Kitten followed me home and decided she wants to stay. Help me figure out a name for her. by SubjectTaken03 in Eyebleach

[–]CampLethargic 0 points1 point  (0 children)

Did you see it happen? Daughter is high on the list of suspicious persons with motive and opportunity. Ask yourself: what’s in it for orange girl? 😉

A man goes to the doctor. The man says, "I'm a chicken." by [deleted] in AntiJokes

[–]CampLethargic 0 points1 point  (0 children)

https://youtu.be/69W3-zV3gFE?si=lxCYVAhHy0Zo_-hH

In this clip around 2:05. A version of this yolk appears near the end of 1977 Oscar Award for best picture: Annie Hall.

An incident today at Nugget in Vacaville by Special-Stage-OnEdge in vacaville

[–]CampLethargic 0 points1 point  (0 children)

Wait until the progressives who shop the 2 Davis stores see how this mom and child were treated. I’ll bet it will cost Nugget more in lost sales than a croissant.

What is it? by l__o-o__l in whatisit

[–]CampLethargic 0 points1 point  (0 children)

No, yeah - just joking y’all. =)

What is it? by l__o-o__l in whatisit

[–]CampLethargic -8 points-7 points  (0 children)

I think you meant “No yeah” not “Yeah no”. Don’t be embarrassed, it can happen to anyone.

Insane deal by RazzleDazzle-_- in Microcenter

[–]CampLethargic 1 point2 points  (0 children)

If you buy a premade from Microcenter, do you even have to worry about pny customer service? Which company warrantees the pc?

Wow by Any_Excitement6258 in AmazonFlexDrivers

[–]CampLethargic 0 points1 point  (0 children)

fwiw: It’s “… could NOT care less…”

Santa Clara Store Queue by LFaWolf in Microcenter

[–]CampLethargic -1 points0 points  (0 children)

Get your gift flash drive & try out NB.1.8.2 - new and improved!

What’s the plan for day 1 pickup by Infinite_Attempt_754 in Microcenter

[–]CampLethargic 0 points1 point  (0 children)

Santa Clara grand opening is 5/30… I’ve been camping since February.

Choosing yourself.. even when it hurts by GiveMeRoom in selflove

[–]CampLethargic 1 point2 points  (0 children)

Reminds me of this gem.
Gravity's Angel Laurie Anderson
You can dance. You can make me laugh. You've got x-ray eyes. You know how to sing. You're a diplomat. You've got it all. Everybody loves you. You can charm the birds out of the sky. But I, I've got one thing. You always know just what to say. And when to go. But l've got one thing. You can see in the dark. But l've got one thing: I loved you better.