So after a few days in a snow shovelling funk I emerged in the zone today. A little house cleaning and a lot of cooking. I got to use my new blender from Ryan and DJ and poo poo to anyone who says kitchen appliances are lousy gifts. That blender kicked ass, I could have put a tree branch in that thing and made paper. I have also decided that I need one morning a week where I can cook uninterrupted for two hours. It is kind of like a restart button for all that ails me. It is almost meditative, or maybe just an extention of my control freak nature. I know where everything is in my kitchen. EVERYTHING. I like to quiz myself. Chad moved my dried mustard last week and I damn near had a meltdown.
So the long of the short of it is, I can never go back to work. Too bad so sad.
How 'bout combining your passion for cooking and work?? Catering perhaps? Or forget about work and just cook for me.
ReplyDeleteLife is too short to have a meltdown over dried mustard. Dijon in a plastic jar when making deviled eggs for a picnic is a different story.
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