Well, dear readers, I am sitting here like so much contented fish, having just had the best pulled pork sandwich ever, over at Boneyard Bistro, only five minutes from the home environment. I’d gone there when they opened and enjoyed it, but it was very pricey and for whatever reason, I never returned, although I’ve thought about it. But last night after the screenplay reading, Doug Haverty and I went out for a bite to eat – the choices of restaurants were few due to most closing at ten. We didn’t want the calorie count of the Cheesecake Factory and Casa Vega is a late-night haven for the trendy and hard to get into. So, it was Boneyard Bistro for the win. As you already know, I ordered the pulled pork sandwich with coleslaw on it and their barbecue sauce. Our server asked if I wanted to add pickles and onions to it and I, of course, said of course. I ordered some extra sauce on the side, and I used all of it. They also include some mini-corn muffin things that were great. When I was a wee bairn, we had a barbecue jernt we kids loved near our home environment, called Pete ‘n’ Percy’s. I liked it because it smelled so different and there was sawdust on the floor. My memory tells me it was very good, but I don’t really have a sense of the flavors like I do with other childhood jernts. Then we have to leap ahead to the LACC years for my next barbecue memory, which was Crosby’s, just a few blocks north of the campus. That was a great jernt and I also went to their other branch right in front of Kiddieland (or Beverly Park, as it was also known). I don’t think I ever went to Love’s. Then we have to leap forward to 1970 when the then-wife and I moved back to LA and had our Darling Daughter. We found a great barbecue jernt on Sherman Way near the Van Nuys airport, Valley Ranch Barbecue. That became our go-to barbecue jernt. I would mostly have a barbecue beef sandwich and maybe a sandwich and two ribs combo. Valley Ranch had incredible barbecue sauce. Of course, Pete ‘n’ Percy’s, Crosby’s, and Valley Ranch are long gone. For a time, there was Kansas City barbecue, close to Studio City, and that was pretty great until they changed owners and moved. Oh, and back in 1970, located just two minutes from our apartment, was a new jernt – Dr. Hoggly Woggly barbecue – it was very good, but I just didn’t love their sauce. Anyway, I’ll be going back to Boneyard Bistro and they do do DoorDash, so I’ll probably order in from there.
Prior to that, there was the screenplay reading, which took three hours, as a lot of the script was stage directions. I brought in four actors, and they all did great. The other actors were fine. Prior to that, I’d gotten seven hours of sleep, had several e-mail volleys about the book holdup, which is them having to redo the cover files as the printer no longer supports whatever ancient thing, they used to create that cover. They could have told me that three days earlier, but they did not. So, I figured as long as they have to redo it anyway, I may as well fix the flap copy and the blurbs on the back cover. We made the decision that Doug would do the flaps, spine, and back cover, and then just keep the cover, which was fine. So, all they’ll have to do is assemble it, drop in their logo and barcode and we’ll be done and it can go to the printers.
Then we had our two telephonic meetings and those went pretty well, I thought. The rest you know and I’m hurrying to get these here notes posted because of the lateness of the hour.
Today, I’ll be up by ten-thirty, we have another brief phone meeting at eleven, then I’ll go to the mail place to pick up a small package, and after that I’ll just be lazy and then watch, listen, and relax.
Tomorrow is a ME day. Then next week is basically a vacation week. We’ll hopfully get the book stuff done and out prior to July 4, but if not, it will have to wait until the following Monday.
Well, dear readers, I must take the day, I must do the things I do, I must, for example, be up by ten-thirty, have a brief phoner, pick up a package and more importantly, hopefully pick up two important envelopes, I’ll eat something reasonable, and then I can watch, listen, and relax. Today’s topic of discussion: Your barbecue history – your favorite dishes, best barbecue you’ve ever had, and what style is your favorite? Let’s have loads of lovely postings, shall we, whilst I hit the road to dreamland, happy to have had a great pulled pork sandwich.