Why the 2008 season will be Mike Nolan's last with SF

The San Francisco 49ers look like a new team this year. The addition of offensive coordinator Mike Martz and versatile journeyman J.T. O'Sullivan at the quarterback position have produced quick results:

• After 3 games JT O’Sullivan has a QB rating of 104.6, which puts him in the top 5 overall in the NFL.
• JT’s 123.3 passer rating was the highest for a 49ers QB since Garcia posted a 130.3 back in 2003.
• Justin Smith has already matched his sack total from last season.
• The over 30 points in back-to-back games hasn’t happened since 2003.
• Frank Gore is ranked in the top 5 in overall rushing through the first three games this season.

So why do I believe this year will be Coach Mike Nolan's last with the Niners?

Consider that this season is Nolan's fourth. After an unsuccessful three years if this year were to also tank, he would almost certainly be fired. However, if this year is successful, credit will go to Martz, not Nolan. Martz can expect to receive a number of head coaching opportunities elsewhere in the league. After a successful season it would be boneheaded if owner John York didn't fight to keep him. The only way I foresee Martz remaining with San Francisco in these circumstances is if he is promoted to head coach.

Either way, I predict Nolan is gone after this year.

A Perfect Two Hours

My two-day visit to Honolulu ends today. I wish I had more time here.

I finish teaching my class at the IBM facility at 4:40 and head out. The first segment of my long journey home takes off in 4 1/2 hours. I hate red-eyes, but flying to the east coast from Hawaii leaves few options due to the six-hour time difference.

I quickly calculate that I need to drop off my rental car -- a red convertible Sebring -- no later than 7:45 pm. Do I have enough time to go surfing? There is a large public beach directly across the street from IBM, and I see from a distance many surfers sitting on their boards. I pull into the park and cruise along the beach.

Dang, I don't see any place that is renting surfboards. I turn back onto Ala Moana, heading east, back to the Hyatt. Although I am checked out, I know there are board rentals and parking.

My perfect two hours commences.

At 5:00 I pull into the Hyatt's parking garage. I still have my validated ticket from earlier. Hoping that it it still valid, I insert it into the gate machine. It works! I drive up five levels of narrow passage and park. I jump out of my car and pop the truck. Digging through my suitcase, I pull out my Chacos, board shorts, and a sleeveless runners tee, which worked well yesterday as a rash guard. I climb back into the car and quickly change out of my work clothes. I am getting more excited by the second that this is going to work. I get out, and pack my work clothes into the suitcase. Slamming the truck shut, I head toward the elevator. Descending to street level, I enter the hotel and climb two levels to the pool. I check out two towels at the kiosk and head down the stairs to the beach. Crossing the street, I see that boards are still available.

"How much longer are you renting?" I ask the guy.

"All boards have to be back by 6:30," he responds.

The clock says 5:15. Perfect. I hand the guy $10, enough for one hour. Since the surf is running only at 3' I grab a 9' soft top. I strap the leash to my leg and paddle out to join the other fifty-odd surfers awaiting the joy of a wave.

It is pretty flat out here, but I do catch a few waves. Awesome. I love this place. I overhear conversations in six languages.

I emerge at 6:00, exhausted but joyful, and hand in the board. I quickly shower off the salt water and head back up to the pool. I strip off the rash guard and jump in. It is the same temperature as the ocean, that is, refreshing but warm enough not to chill.

Ten minutes later I move to the jacuzzi and order a Longboard Lager from the bar. Sitting in the hot bubbling water, sipping my beer, I watch the sun begin to set over the beach below.

Two guys start playing Hawaiian music on their guitars. Perfect.

I am in heaven. The sunset, the warm bubbles, the music. Did I actually work today? It seems so long ago.

It is 6:40, and I realize that if I am going to be dry enough to fly I need get out of the water. I take my two towels and beer to one of the upright wooden deck chairs facing the beach. The sun has nearly vanished and both the pool area and the street two levels below are bathed in artificial light. I smile uncontrollably, to myself, like an idiot. THIS is living life to the fullest.

It's 7:00. Time to leave. My perfect two hours ends. I return my towels and head back to the garage, where I change into dry clothes, put the top down on the car, and head out to Honolulu International.

I smile all the way there.

Hot Cakes Croissant

Today I tried a croissant from Hot Cakes. After the crappy customer experience I had at Albemarle Baking Company I was looking forward to actually continuing my research. Unlike its competitor, Hot Cakes will not turn away a paying customer.

On a scale of 1 to 10, with 10 being the best, I rate the croissant as follows:

FLAVOR: 5. I was disappointed in the flavor. The croissant tasted nice and fresh, however it tasted for the most part like a typical American-style croissant. The buttery flavor that characterizes French croissants was nearly absent.

DENSITY: 3. The croissant was dense like bread, not light and airy. I give it a 3 instead of a 1 because despite the texture it was not rubbery as many American croissants seem to be.

FLAKINESS: 1. It did not flake. At all. I ate it while driving and finished without a crumb on my lap. This is just wrong.

GREASE FACTOR: 10. This croissant was not greasy at all. This is a good thing! However, my guess is that a lack of butter was responsible more than the baker's technique.

VALUE: 7. Hot Cakes makes a very large croissant -- it is about twice as large as the one Albemarle Baking Co makes. For $2.25, it is a comparatively good deal.

COMPOSITE SCORE: 5.2

In summary, a 5 out of 10 means Hot Cakes has an average croissant. However, they are fresh and a good deal for the size. I have tasted far worse. Check 'em out.

Farewell, Albemarle Baking Company

As part of my ongoing efforts to find the most authentic croissant in Charlottesville, I drove from my home on Pantops downtown to the Albemarle Baking Company. Being a fan of their cakes and breads I was eager to try their croissant.

Unfortunately, I never got the chance. As I handed the cashier my check card I was told that they only take cash or check. Since I was short 90 cents cash, I left.

To the Albemarle Baking Company, and other small-minded businesses, listen up. You are in business for one reason: to make money. When a customer offers you money, you take it. That means you accept cash, checks, debit cards, check cards, and credit cards. If a customer offers to pay in gold bullion, you take it. Processing credit cards is too expensive, you say? Charge a fee. American Express way too expensive? Charge a higher fee.

Did I go to an ATM and return? Nope -- would've have been too much trouble. Besides, I don't like to reward bad business behavior. Instead, I am writing from Cafe Cubano, which takes plastic, and serves a wonderful fresh breakfast.

You see, Albemarle Baking Company, you not only lost one sale today, you lost many. I am one of a growing number of 21st century consumers that rarely carries cash. Knowing your restrictions, it is unlikely I will return, despite loving your breads and cakes.

I hope you succeed. I really do. One day I may even give your croissants free publicity right here on this blog. Of course, you would have to let me buy one first.