Tag Archives: 3B

Second Birthdays or: The Longest Day

18 Sunday Apr 2021

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Salutations™!!

Today, Dear Reader, is my ninth birthday. My ninth second birthday that is. Nine years ago today, I was shorn of every hair on my body that wasn’t on my head. Every single hair, from my chest, to my back, my armpits, my legs, there all the way down to the hairs on my toes. Why, you ask? Well, because I was a mere hour or so from being wheeled into an operating room to have my chest sawed open, my shoulders pulled back toward each other, my ribcage separated and my body basically put on a machine while my heart was disconnected. There was a couple of holes in my abdomen for drainage tubes. Then, a vein was removed from my leg slightly to the left of my right knee cap and snipped about halfway down my shin. That was used to create a bypass of three arteries, therefore constituting a triple bypass.

A CABG (pronounced cabbage), which means Coronary Artery Bypass Grafting.

They put a wire or two around my sternum to help it heal, did internal stitches on me that dissolved on their own, wheeled my on to recovery where I spent a whole day asleep, basically. My lungs were still collapsed and weren’t inflating so I had to stay on a respirator with tubes in my stomach, down my throat and on a lot of sedatives. My mother tried to be funny and tell me that I really do have a heart, to which, I motioned for the nurse to bring me a pen and paper. I wrote, “leave the comedy to me.” Everyone told The BCPF that I was going to look bad and be in a bad mood and all that stuff when I finally woke up. They prepared my son to see me like that. To everyone’s surprise, I was not bloated and didn’t look bad, considering the circumstances. And, I was in a good mood, again, all things considered.

This picture, that I use every year was taken 24 hours after my surgery. All I wanted to do was post a selfie showing that I was still alive. That was immediately after being wheeled into my room.

And there you have it. It’s my ninth second birthday today. I’m glad to be here.

Until tomorrow, same blog channel…
Scorp out!

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“Open-heart surgery is now part of a typical life experience for many people. Folks talk casually about ‘having a stent put in,’ as if they had their tires rotated.” – Roger Ebert

That’s My Boy or: The Debut

15 Thursday Apr 2021

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Salutations™!!

The BCPF works for a non-profit that is a trade association for multi-family housing in the Piedmont Triad area of North Carolina. Their big award ceremony for the industry is called the Diamond Awards. It’s virtual this year, as it was last year. They wanted to have a video from a local food person to give something that people could make at home or have a watch party. She put out a call to local chefs and things were busy for all of them. I took the opportunity to bring our boy, 3B in to do his thing. While I know it was work for him and he was a bit uncomfortable, he did a great job and I believe this is just the beginning of his food journey. I hope you enjoy the first video shot of an 18-year old chef-in-training.

Until tomorrow, same blog channel…
Scorp out!

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“I hope you have fun and add your own flair and personality to it.” – Trey Beeman

Boy No Longer or: Man of All Season(ing)s

05 Friday Feb 2021

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Salutations™!!

Trey/3B

Today was a very Proud Papa moment. Today, my son, Trey (yes, 3B) and my nephew, Ryan, graduated from Providence Culinary Training. According to the website: Some who enroll in our culinary training program want to learn new skills and make new connections after a job loss. Some want to enhance their skills and pursue better-paying opportunities in the culinary field. Some want to fine-tune their knowledge to start a business. Some are simply seeking a fresh start. Everyone who enrolls is supported as an individual as they move through the Providence Culinary Training program and as they establish themselves after graduation.

Trey and Ryan actually finished his program late last year but C-19 kept the graduation from happening. They each went on to work at a few other places and Trey got hired at Providence full-time. He does catering, events and other things. But, he’s still getting a boatload of education from this.

As for the graduation, each class member (there were four classes with the number of students ranging from two to five) got to have one person attend. So, I was lucky enough to be his guest and my sister was Ryan’s guest. As part of the graduation, each student got a nice Chef’s knife set and a Providence cook book.

Ryan

Each class had a student that won the “Golden Cutting Board” which was for most outstanding student. Well, I’m going to just cut to it… Trey won the GCB for his class. I mean, was there any doubt? Not from me. He got up and spoke both during the graduation part and the GCB part.

The part that was really the surprise was when it was announced that Trey is actually in the Providence Residency Program. That means that he’s getting top-notch training in all aspects of the culinary industry for two years and getting paid for it. I asked him about it prior to the program’s commencement and he said he wasn’t, that he was just an employee.

Chef Jeff Bacon announced when one person was “graduating” from that program, that Trey was part of the residency and even said, “he thinks he’s just an employee.” It was a fantastic feeling.

Trey getting the Golden Cutting Board

Then it happened. Chef V (Vanessa, I don’t know her last name) who had “retired” from Providence this past month spoke and gave a moving speech. Afterward, I got to thank her for all she had done for all the students but especially my boy, my world. She talked about how he was her “right hand” and was able to almost predict what she was doing or needing. She said she told Chef Brian, who took her place, “make sure you take care of Trey.” She wished that he goes on to great things and that he has the talent and ability to be amazing. “He’s going to go very far.”

So, my “boy” that just three years ago I worried would never find their footing or direction, is doing manly things, not just here but in other situations that he had to deal with this week that I won’t speak of. He’s a mature, handsome, talented, and driven young man. I love this guy so much. So, yeah, Proud Papa, indeed.

And, on top of that, I walked 5663 steps (just 337 from my “goal”). That equates to 2.62 miles. Yay me!

The Golden Cutting Board

Until tomorrow, same blog channel…
Scorp out!

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“Our intensive classes meet five days a week, six hours a day, for 13 weeks, wrapping up with a one week internship at a local restaurant or foodservice organization.” – Providence Culinary Training

Silent Sunday or: Two of My New Favorite Things

03 Sunday Jan 2021

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Salutations™!!

The Good Stuff indeed!!!

We didn’t go to Underdog Records this week because Jonathan is taking well-deserved time off. But, I decided to show you what I’ve been loving. My friend Jim Young got me a bottle of Templeton Rye Whiskey for my birthday and my son got me Stormtrooper Ice Cube Molds for Christmas. You can’t really tell the Stormtrooper but trust me, it’s there. I love those things. And, man that rye is so smooth. Thanks to both of you. Enjoy your Sunday, everyone.

Until tomorrow, same blog channel…
Scorp out!

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“GOOD WHISKEY GETS BETTER WITH AGE. That’s why, back in 2010, we set aside a few select barrels of The Good Stuff for extra aging. Six long years later, the wait is finally over. Our release of Templeton Rye 6 marks our first new product in over a decade. Aged six years in new American oak barrels, this limited release of Templeton Rye whiskey is 91.5 proof with an unforgettable flavor. Now there’s even more to love about The Good Stuff.” – Templeton Rye

Proud Papa Moment or: It Slices, It Dices

10 Friday Jul 2020

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Salutations™!!

I have to stop and talk, real quick about my boy, 3B. Yeah, he’s technically a man now but he’s always gonna be “my boy.” 2020 hasn’t been what he thought his senior year would be. But, that’s all over and he’s graduated primary school. Next, he moves on to a new life, one that includes, at least for now, culinary training.

In fact, he and my nephew started their 13-week program at Providence Culinary Training. Today, he had Knife-Skills Tier 1 and my friend Chef Antwan Hairston is his instructor for that. Chef Antwan tagged me in a post about it today. I just wanted to share the pic because I’m proud of it.

3B
Nephew

Until tomorrow, same blog channel…
Scorp out!

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“Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.” – Eric Ripert

(Not So) Silent Sunday or: The Father’s Day Edition

21 Sunday Jun 2020

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Salutations™!!

The record post will be tomorrow. Today is Father’s Day, my 18th. My son was born in May and I have now had 18 of these things. I love that he let me be one. I had to earn the title “Dad.” As I say on The Beer Dads every week, “any knucklehead can father a child but it takes a real man to be a ‘Dad.’” I believe that, too. I think 3B allows me to be a Dad.

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It may be cliché (and clichés usually are there for a reason), but my dad is my hero and one of the two biggest influences on my life. As I said last year in my post, he taught me to be a man, be my own man. He taught me what I know in business (again as did my mother). My dad taught me to give folks the shirt off my back (although no one wants to see that) who need it. We certainly aren’t rolling in but we aren’t living on the streets, either. So, we give what we can when we can. My dad is no bleeding-heart liberal like The BCPF and I are, but he still has compassion for those in need.

I see that he’s proud of me; he doesn’t have to say it. I’m proud of my son and things he’s becoming and things he’s done even at this young age. He’s made steps for his future and while those may change, this “Dad” is proud as heck to call him “Son” as I think my dad does me. So to my “Pops” and my readers who are “Dads,” “Stepdads” or even “Father Figures.” Happy Father’s Day and I hope it is wonderful for you all.

Not only is it Father’s Day today, it’s also my parents’ 52nd wedding anniversary and the 34th anniversary of me moving to WSNC. I got to see my family and my son and his girlfriend went with The BCPF and I to eat for lunch and it was fantastic!

Until tomorrow, same blog channel…
Scorp out!

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“I have a Father’s Day every day.” – Dennis Banks

The Commencement or: All These Years

15 Monday Jun 2020

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Salutations™!!

Today was the culmination of 13 years of matriculation for my only child, my son, my world, 3B. He started out the brightest in class and hit some snags when it became less than important to him. Over the past couple of years, though, he’s found his direction with the culinary path. Of course, that could change, which is perfectly fine, I just want him happy. But, I do love watching him in his element and doing what makes his heart content. 43462-01

He’s got a great girlfriend that possibly has something to do with getting him back in line, but, again, he’s happy. That’s all that matters.

The class of 2020 has had a long, arduous row to hoe this year alone. All those 13 years building up to it was also a long trek but it certainly seems to have flown by. He’s had great teachers along the way. I have to admit I wasn’t as connected once he entered middle school. But, being PTA president for 5 years wears you out. Having daddy there once you’re out of elementary school is probably too much and embarrassing to a middle and high schooler. I get it.

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But, 2020 has been a bit screwed up. No one saw this coming when we were sitting in a trailer at Diggs Elementary for parent orientation. I knew he was going to grow up to be a swell dude but he’s a really awesome guy. I can say “kid” but he’s a man. He said to me today that he didn’t see why this was such a big deal and he didn’t want to go through the ceremony. I told him that ceremony wasn’t for him. It was for me and his mother and his stepmother and his grandparents. It was good.

I do hope, however, that we have heard the last of the robocalls that we got more than enough of. Sometimes up to six or seven times a day. We’ll see. Anyway, I love that boy of mine. I love you, Trey Beeman.  I am so proud of you. Stephanie is proud of you. Your mom is proud of you. Mamaw, Papaw, and Granny are proud of you. Sissy and Kenneth are proud of you. Here’s to all the great things in your future.

Until tomorrow, same blog channel…
Dad out!

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“The doer alone learneth.” – Friedrich Nietzsche

The Legality of It All or: ‘The Boy’ Who Became a Man

15 Friday May 2020

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Salutations™!!

Today, at 242p, my “itty bitty boy,” 3B, will be 18 years old. Technically, no longer a “boy” and now a man.

Here’s my post from a year ago with some edits to fit the current situation.

I remember getting up at 4am 18 years ago and getting his mother and myself ready to relieve her discomfort and welcome our child into this world. He didn’t want to come out, either. 42370

We were there by 530a and got settled in. The doctor came in and they started the “induction” process. When he did that, her “water” burst and we went through all the towels, sheets and pillowcases in the birthing room. Seriously, it was like someone turned on a water hose and left it laying in the yard. It wouldn’t stop coming.

The baby, however, did stop coming. He didn’t want to leave the comfort of the womb. In fact, he went backward. Instead of coming down toward the birth canal (yeah, I hate that term, too), he went further up in the womb. On top of that, as they had started inducing the birth, contractions had already started. But, the baby’s heart rate started going down each time a contraction happened. We started to get worried. The doctor, Doctor V as we called him, seemed only moderately concerned. He waited around for a bit and then went and did some “rounds.” It was like we had cut off the baby’s jacuzzi and he was mad!

We stared at the heart monitor and sure enough, every time a contraction happened, the heart rate diminished. The nurses came in and checked. My mother and her mother kept us company, but it really didn’t help much. Dr. V called a few times and around noon — remember we had been in this holding pattern since around 6a — he told us that he thinks it would be best to have a Caesarean Section since this heart rate issue was starting to concern him, too. We spent around two minutes weighing the pros and very few cons. We told Dr. V that the C-Section was a go.

We rolled into the operating room around 230p and they had her split open and the doctor and nurse were tugging hard and pulling her apart. I sat down by her head and she was numb but mostly lucid. She was being jostled and wanted to know what was going on. I sat up straight and realized that I was over the curtain divider. I could see everything that was going on. I told her I was going to watch. I have a hard time with blood and entrails and things but this was different. I watched as they pulled my child into the world. I had a camera and was taking pictures of this happening. The first thing I took a picture of? His scrotum. I had a son and dang it! I was excited!

We named him after my father (which is who I’m named after) and set on watching him grow. And grow he has.

He’s a very intelligent kid, almost a genius, but he won’t use and seems to plan to use that power for good. Like many his age, he’s content with putting his nose in a phone or computer and whiling away his life. Well, he finally found something that he’s into and luckily is very good at, cooking. He’s in the culinary program in the local trade school and we have a few plans for him once now that he’s out of school.

He had a job. Before the Covipocalypse happened. It’s not often that our first job is actually in the field we want to pursue, right? He was working in a restaurant and as far as I can tell, he was doing great there. I know the owner, the GM and the chef and they were happy with what he was doing.

The pandemic happened and all but robbed him of his senior year. The first semester was good and he did the state cooking competition (he led his team to a silver medal). But, afterward, he lost his prom, finishing the culinary program, and the graduation ceremony and all other things that seniors do and look forward to.

We believe that the next step will be doing the Providence Culinary Training program at Providence Restaurant and will continue to hone his skills. There are a few restaurants that have shown interest in helping him advance his career. He has told me that he wants to get some experience and then possibly explore other places around the country or world to get more of that knowledge. I support his decision as such.

He has grown into a fine young man and I love this “boy” with all my heart. 18, 5’11”-6′ and into food, video games and his girlfriend. He’s smart, asks a lot of questions, loves football, and is all-around a great kid. I got lucky, really. I had lunch with him yesterday and we had, and have been having good conversations.

So, happy birthday, son. I love you and cannot wait to see the impact you make on the world.

Until tomorrow, same blog channel…
Scorp out!

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“If you can keep your wits about you while all others are losing theirs, and blaming you. The world will be yours and everything in it, what’s more, you’ll be a man, my son.” – Rudyard Kipling

The Now Normal Continued or: How A Decade Goes

26 Thursday Mar 2020

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Salutations™!!0001Trey

At least I still get to see The Boy, aka 3B a few days a week. He cut his hair a little, too. He still has more than I ever had and I’m still jealous as heck, but he did cut a bit of it off. I’d say around 8 inches.

A few days ago, one of those memories came up on Facebook and it was from 10 years ago. It was the picture of 3B holding my guitar, in my bedroom, doing his best rock pose. Today, I got him upstairs to hold the guitar again and in the same pose. Wow, time is fun when you’re having flies. A decade passed. Wow, again. Wow.

Until tomorrow, wash your damn hands…
Scorp out!

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“How did it get so late so soon? Its night before its afternoon. December is here before its June. My goodness, how the time has flewn. How did it get so late so soon?” – Dr. Suess

Proud Papa Moment or: Feel the Burn

08 Saturday Feb 2020

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Salutations™!!

I don’t hold back when I have a “Proud Papa Moment” and this is one of those. So, if you’re not into the doting dad thing, then you may want to skip on this one.

Yesterday morning, at 5am, I took my son, 3B to the Career Center to grab a bus to head to Charlotte to Johnson & Wales University to compete in the state culinary arts competition. When I got to my mother’s house (where he was staying) to pick him up, he had already gotten himself up and was ready to go. That doesn’t happen often. Usually, it’s a fight to get him going. But, not this morning.

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3B wearing his silver medal

He got on the bus and took the trip, competed and came home. He sent me a text at 230pm, on the trip back, and said “silver.” Silver is great! 2nd place, right!? Well, not exactly, but still… He said he would have done better had he not burned his hand. He was basically handicapped the whole second part of the competition. I say not exactly because there were eight teams. Three won silver and five won bronze. So, there was no gold but the team still kicked butt!

He had a kitchen towel over his hand to grab a pan of sweet potatoes but he adjusted his hand and the towel fell off right as he was grabbing the pan. So, yeah, he burned it.

I talked to his teacher, Chef Estep, and as he got off the bus, he pointed at 3B and nodded his head with a big grin. I asked if he did well and he said, oh yeah. Holding up his fingers showing about a half-inch gap said “this close to gold.”

Earlier, I had told Chef Travis Myers how he did and that if he stays on his path he should be really good at what he’s doing. Chef Travis said, “well, we’re building a lab to grow him,” speaking about the newly announced restaurant that he and Ryan Oberle are creating. I told Chef Estep about that and Chef Estep said, “he’s ahead for his age.” I’ve witnessed 3B in the kitchen and he really does know what he’s talking about.

When we got back home, I checked the mailbox and he had gotten a package from the National Society of High School Scholars and he gets to wear a golden cord and has a large diploma-like certificate stating that he has membership in it. He also has a golden medallion to wear, as well.

So, it was a good day for him and a good “daddy day” for me. I love this boy so much and am so proud of him. If he keeps straight, there really is no limit to his opportunities, especially with the contacts in this industry that I have here locally and the network the contacts have. He will go places if that’s what he wants to do. He has dreams and aspirations and I plan to help him get to those however I can but he has to put in the work.

Again, so proud of my boy!

Until tomorrow, same blog channel…
Scorp out!

—
“The university offers a wide variety of degrees, including Accounting, Fashion Merchandising & Retail Management, Equine Studies/Equine Business Management & Riding, Management, Marketing, Criminal Justice, Entrepreneurship, Hotel & Lodging Management, and Sports/Entertainment/Event Management. The Providence Downcity campus offers two- and four-year degree programs in areas of technology such as network engineering, electronics & robotics engineering, computer programming, biology, health science, and graphic design.” – Johnson & Wales University