only day 2 of my week and my back is absolutely killing me. not sure why its so bad this week. nonetheless i've been very happy with the food i've been producing the last few nights. worked on the plancha instead of pasta and i like that station a lot more. its just a more interesting station to me and i don't get to work it often anymore. my joy at a change of pace is showing through my cooking and plating. the funny thing is watching one of the sous chefs get crushed on the pasta station next to me. they're all good cooks, but can't work that station the way i can. even they admit it.
cooked dinner for Chuck, his mom, and two friends who just returned from the peace core. chuck is laid up after ACL surgery and in town being tended to so i thought it'd be a good idea. made roasted pork loin with apple onion chutney, roasted winter vegetables, and butternut squash risotto. it came out pretty good, just wish the pork was a little better quality.
we're in that time of year where its spring for a few days, and then winter for a few days. the mountain is mashed potatoes but the sunshine is great drinking weather. i love drinking on the mountain, so much fun.
cooked dinner for Chuck, his mom, and two friends who just returned from the peace core. chuck is laid up after ACL surgery and in town being tended to so i thought it'd be a good idea. made roasted pork loin with apple onion chutney, roasted winter vegetables, and butternut squash risotto. it came out pretty good, just wish the pork was a little better quality.
we're in that time of year where its spring for a few days, and then winter for a few days. the mountain is mashed potatoes but the sunshine is great drinking weather. i love drinking on the mountain, so much fun.