Herb garden
fresh herbs for breakfast
A lodge pan has many uses
a few years back at a brunch amongst new friends, Impromptu crepe cook.
“Mastering the art of French cooking” two book set arrived yesterday. Tonight we tried sweet(Nutella, banana and whipped cream) and savory(Bechamel with portobello mushrooms and a touch or port wine) crepes.
The trick(or tip) flip your lodge cast iron pan upside down over a gas burner and Voilà instant crepe pan.
Controlled chaos
A waitress just stated(as we talked about yesterday’s breakfast, first busy one of the season). “I like to run around for a couple of hours, but not too long…”.
I’ve said it at a few interviews; it’s that moment on a Friday night around 7:00, with twenty slips on the board in front of you. The plates are coming to you in perfect order and speed. You stand back, look around and think: this is what I live for and love about my work(but only for a moment).
It’s not organized chaos, it’s orchestrated, choreographed knowing what the guy on salads and the guy on sauté can do and work with that.
Organized chaos is a returned plate done incorrectly or a comped check.
Hummus with crisps
Espresso(a nice pull) even on the side of a mountain in the middle of the Atlantic
Azores 2013
My first passion
1930s Ludwig and Ludwig 24″ maple bass drum(waiting for purple wood dye for custom color).
Tonight’s request; popovers
Basics
Cheeseburger with home made chips
Ricotta pie(traditional?)
As a chef(a pretentious label) at my house it is encouraged to suggest items to be made and served(just give me a recipe or correct spelling to google it) and the opportunity to serve it again if I feel I could do better. Macarons(French) I believe was a month long effort to get the texture, macaronage, and foot. An eleven year olds birthday request,Tiffany blue.
I have a clip hanging on a cupboard where I cook , today ricotta pie was hanging there.
Almost to the half way turn.
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