Tuesday, December 25, 2012

Would I spend forever here and not be satisfied.....

Oh the joys of the holiday.
I do enjoy this time of year if anything people are nicer to each other, the air is crisp and its so pretty with all the lights.
Problem is it doesn't last very long then we are at each others throats and the outside becomes dirty and muddy with the daily ongoing life.

So no one died. Nothing changed except we all now have to live on in each others presence. Oh darn.
Another day to cook amazing food, another day closer to ruling my little world a little better. Well ruling is a large word I suppose to toss around. I know the saying is "hell hath no fury like a women scorned" But as a non scorned women I like to edit it to " Hell hath no fury like a women with a creative messed up mind" Again messed up is broad and not like messed up like nipple clamps on pigs( though nipple clamps on humans ...all for that)

I am finally in a position at work where I really can "play" with my food. My two very enthusiastic sous chefs are the backbone now and I am the brain of this operation. Lucky for me they are young, full of spunk and single...well all of us are ..lol. They bring an interesting mix to my life. Lucky for them I am full of piss and vinegar too .I am sure I will regale you with stupid stories( stupid joke Thursday is a favorite of mine plus the sing a longs we have) and such of what we are doing or recipes etc. So for the sake of them not knowing I am talking about them ( they know of the blog......probably should tell them I am going to record what we do...lol) They are Steel Thunder, one is N and the other Fred. Not original but hey ,not your blog is it;) I actually feel bad for Fred in someways because me and N have a very natural and free flowing friendship. Right from the start without much talking about things and how I wanted it run, we were on the same page, shared the same humor and never took daily crap serious.. Fred...well Fred, is younger and sort of out of his element like I was when I first started. He is the calm one of the three of us( to an extent). I feel bad for him because he literally got thrown into the fire and has been trying to pull us both out but it end up me doing it then N helping us in the very end....But I have good lads. Boys that I am charged with grooming into men ...into Executive Chefs. Its a big responsibility and it will be fun. We have bonded as a small tight Team Thunder ..beer and pool will do that .

So I am on break right now and not really thinking of work even though I am suppose to be working from home. Higher ups actually wanted people to spend the Xmas  week working out of town. I did the big " NO" not just for me but for my sous chefs. That was just crazy to think last minute any of us would drop our lives. What was  worse is they expected the single no kid men to do it no problem.  I call BS. But I still like the company...maybe just not some of the people in it. But I am trying not to actually work till early next week. But I really can't help but to think about food related things. Mostly I am just thinking of new ideas, ways to improve things and general things to make me giggle on a daily basis. The reality is I am not keen on being in Education cooking. It is not a bad gig, it really is not. But I am a restaurant women. I love that daily grind and push of a rush. I like that pressure and creative outlet. But what is unique for me is that I now can have more creativity though like home my only restriction is money and location . Cause lets face it, my creativity ,knowledge and sheer brilliance are beyond most. Heck even I am amazed when I just start working without thinking  and create. I am also working a business plan for when I blow out of here. 4 years...it seems long but 5 years have passed and I am almost done with this Purgatory limbo I am in. I don't mind where I live I just mind that it is in this state and that I am in the middle of NOWHERE!!!!! But my place will be small 40-50 seats. Beautiful terra cotta bar for awesome selections of beer and wine. Rotating seasonal menu. Local artists works displayed. Maybe even a late night for bands to do acoustic sets. Oh now this is a dream....a dream I really want to make happen. Not just talk about it, but actually make happen.

So here I am at almost 2am on Christmas....house is very quiet right now. Kids are at their Dad's and I am watching Firefly eating this

A nice beautiful Grilled Chicken and Rice Burrito.....mmmmm house made salsa,brown rice,and avocado. YUMMMMMMMY. The Jever is always a bonus.

Just was thinking how I always got razzed about thinking about the next days meals or even the weeks meals. I am a planner and that's just a chef thing. Well a really great chef's thing because I know a lot of chefs who don't plan stuff out for anything and of course you can imagine how that works. I do over plan a little but that's all part of my wonderful brilliant mind.  But back to my planning meals. Its not that I actually care what my family eats on any given day( ok I do but beyond cravings as long as they have the fruit, starch protein etc etc...life is good. They don't care what I fix them..they are young teenage men) But I enjoy the process of taking what I have and making things ...we have the staples but then I have to toss stuff in so they have a variety and learn to create inexpensive( the word cheap is a horrible word ) ingredients. Plus trying things like rabbit or different countries food. Variety is good. That is one of the things I will be doing over vacation break .... make food from three different countries...as authentic as I can. First up is Scandinavian with rabbit and beech nuts....I might even attempt Molecular Gastronomy...STAND Back ..I will be doing science here folks.

So I leave you with the holiday dinner I made for my family .........

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