Scott Griffiths
CEO - 18/8 Fine Men's Salons
Professor - Grazadio School of Business and Management -
Pepperdine University
The University of California Irvine - Chief Executive Roundtable
Member - Luxury Council / Board - The Surf Heritage Foundation
If you believe as I do that life is something special and becomes more special when we squeeze as much nectar from it as possible…then this site is for you.
If you know that to be curious is to be interested, and to be interested is to be interesting; and if you believe that education comes from books and your experiences... then this site is for you.
If you enjoy the arts, cooking, and excellent foods; if you appreciate a handmade super-180 suit, a fine 25 year old Macallan’s with a vintage Cohiba; if you travel to other countries to learn their languages and cultures; and if you believe that business is what you create and build, not just what you manage…then this site is for you.
Along with my team and our readers, I will be posting interesting, intriguing, and useful articles on art, wine, spirits, travel, restaurants, and grooming, along with great recipes for guys and features exploring the subject of renaissance men. This site is for you as interesting and intriguing men…and men on the path to becoming more interesting and intriguing...
In our newest column, Alexa will be offering the advice you need to become an 18/8 man; that man who is well-versed and cultured, who knows how to impress and captivate a smart woman, and who wants to be the best that he can be.
….because cardiologists need to make a living too!
This is a fabulously simple, hearty, quick, delicious dish that you should feel thoroughly guilty about as you go for your third helping. It’s got everything to make your taste buds say YES! and your heart to say NO!!!!
The best way to prepare this dish is to take large baked potatoes that were previously cooked, put in the refrigerator so they’re cold.
Take three large baked potatoes, and smash/cut into irregular chunks. Put into super hot skillet, preferably a black skillet. The skillet should have been coated with olive oil that is also sizzling hot.
Put the potatoes in, cover, and let fry so they are crispy on bottom. Every 3-5 minutes, toss so as to crisp in other areas. Add salt and pepper for seasoning.
Then add a quarter of cube of butter, let melt, as you are flipping the potatoes.
Meanwhile, there’s more fun in your other black skillet. This one is frying up generous amounts of thick-cut apple smoked bacon. Cook up 6 - 10 strips. Let your conscience be your guide as to quantity. You might just say 10 - Hail Mary’s and make it 12.
Back at the ranch, add a half pound of grated sharp cheddar cheese to the potatoes, cover pan, and reduce heat to low.
Toppings:
- six to eight stalks of scallions
- sour cream - quantity - your choice
- chopped jalapenos - Ole
- hot sauce - go for it
- avocado - why not
- diced tomatoes - two or three whole tomatoes
Be sure to set aside $300 for extra time you’ll need to spend with your private trainer.
Enjoy!!
