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eTOM Decomposition
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Last week I was in China again. Had a new food experience along with some infamous Chinese white wine. I believe this is a misnomer because this variety of wine has 42% alcohol! I also had a new food adventure, sampling chicken leg joints. It’s the joint between the chicken’s lower leg and upper leg. Tiny but flavorful. I couldn’t find a recipe, so maybe one of you can help me out. Sometimes when I eat a new and exotic form of food strange dreams follow that night…or maybe... -
Last week Jeannie and I visited the central part of our great state of Texas near Austin in search of the perfect Texas barbecue. A circle could be drawn around Austin that, when followed, will take you to a number of small towns, each of which has a least one restaurant claiming to have the best barbecue in Texas. While there are more than four fabulous barbecue spots in the area, we did visit four. I won’t go into all the delights we sampled, but if you are interested here is a link to one... -
In China last week for my first visit of the year to that interesting country. I am always willing (perhaps!) to try something new during my culinary adventures. So, when my hosts suggested a house specialty at one restaurant, could I say no, even though I associate pigeons with not-so-nice-things they often do to my car? Also known as squab, I had to try it…deep fried and delicious…and even had it at another restaurant during my stay. If your taste buds are open to something new, here... -
I was back visiting Manila last week, teaching and working with a provider transforming its business. While there I had the opportunity to see a mode of transportation unique to the Philippines – the Jeepney, modeled after World War II jeeps used by US armed forces. Take a look… http://en.wikipedia.org/wiki/Jeepney . They shake, rattle, and roll down the road! Seeing the Jeepneys operate made me think of the song " Shake, Rattle and Roll ", a prototypical twelve bar blues ... -
I was back visiting India last week and thought I had done enough blogging about my Indian food adventures...at least for now! So this blog takes a trip down “nostalgia lane” for me (and all of you I hope!). I’ve been searching for a new ring tone for my mobile device. And, being a child, sometimes referred to as a flower child, of the 60’s, my favorite music was from Motown (then headquartered in Detroit, hence the name). Here is a link if you want to investigate further…... -
Conducted a training “roadshow” last week in Denver. I thought I had traveled northbound until I had dinner at the Yardhouse in the downtown plaza. I took a look at the menu, which can be found at the site here... http://www.yardhouse.com/menus/house-favorites.aspx . I had a vision of a buffalo steak or buffalo burger, but was surprised by the spicy jambalaya offering. I had to try it, since it seemed out of place. I was not disappointed…two large juicy charbroiled shrimp atop... -
I spent the last two weeks on vacation, cruising down the Danube river with my wife Jeannie. It seemed like, as with a lot of vacations, we fell into a pattern during our visits to a number of cities. Seeing the town center, palaces and castles, and eating. And there were some things that didn’t fit the pattern, such as when we decided to have a good ol’ American hamburger in Budapest. We all live with patterns and non-patterns. The components of TM Forum Frameworx contain both. Patterns... -
I’m back in one of my favorite food destinations this week – India, Bangalore to be exact. And, I certainly enjoy the sweets. One I have tried here and at home is gulab-jamoon or jamun, also known as waffle balls in warm syrup. I found it a bit too sweet for my tastes, but an associate here taught me to add a scoop of vanilla ice cream to the dish. What a taste treat and the new way I plan to enjoy them. Here is the recipe if you want to give it a try at home. http://www.indianfoodforever.com/desserts... -
My last two blogs focused on implementing the SID. For a change of pace (and subject), this blog will look at implementing the eTOM. Was back in China this past week, working hard and sampling some more culinary delights. One delight that is hard to find in Shenzhen, where I was, but is found pretty easily in Nanjing is egg dumplings. The wrapper for these delicious morsels is made of egg, rather than the traditional dough wrapper. They are often served in a broth or hot pot together with Chinese... -
Off to China last week on a consulting assignment, but did conduct an eTOM decomposition seminar while I was there, to assist with the member’s development of Level 4 Billing processes. The topic and content may be of interest to many eTOM implementers. So, I thought I would post this in between training assignments. But, first a little about the food in China, a country I have been visiting for the last five months. What a variety –cuts of beef, pork, chicken and types of seafood, vegetables, and...
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