Baby blue I don’t know what to do…
It’s late. I just got of work…tonight: Salmon and Pork Chops. I still feel the bits of charcoal on my face…as if it were unnecessary speckles and chunks of un-crushed blush and bread crumbs on my skin. Work has become an internal struggle…I started this profession later but not so much later in my life, and as my early 30’s begin to creep on closer and closer I wonder what are my options as a cook. Burns, knicks and cuts…I really just love cooking.
I still need a shower.
I just can’t stop listening to Ms. Martina Topley Bird. I love her voice, her sensual soft feminine voice. Tonight as I worked I hummed Ms. Bird…I kept my sanity on the line. Good thing it wasn’t TOOO busy.
Overall..I like this journey…
My spark was really reignited when I got to work with a friend and food loving chef (culinaryknitting.blogspot.com). Valerie made a really amazing chicken leg that was deboned and stuffed with Red Russian Kale and Shitake Mushrooms in a Puntanescan style tomato sauce…Here was this week’s Menu.
Menu For this Monday:Meal 1: Side: Spiced Fall Butternut Squash Soup simmered with Yogurt. Entree: Lamb Cooked in a Green Zebra Stripe Tomato Sauce w/ Onions Salt Cured Olives, and Whey. Meal 2:
Side: sautéed Brussel Sprouts w/Heirloom Carrot, Shallots and White wine Entree: Chicken Leg Stuffed with Red Russian Kale and Shitake Mushrooms: Atop a Simmered Stew of Tomatoes, Preserved Lemons, Olives, Currants and Fingerling Potatoes Meal 3:
Side: Spicy Vietnamese Style Slaw: W. Savoy Cabbage, Persimmon, Asian Pear and Fresh Herbs. Entree: Vietnamese Style Fish Porridge Topped with Purslane, Wild Prawns Braised w/Garlic & Black Pepper. Meal 4: Side: Saute of Turnips, Carrots, Sweet Corn, And Baby Broccolli w/ Cumin and Coriander. Entree: Slow Cooked Sea Bream Cooked with a Spiced Apple Butter.