Apparently people are hungry for snippets. Here you go.
I tried to not write on this blog anymore while moving my thoughts to Facebook and ultimately to my new website. The problem, as it was pointed out to me by several readers via email that FB has algorithms, so things I write get missed by a lot of people, so here I am again.
I have not been drinking Bourbon.
I do drink between one and three beers when I get home from work.
I’ve weaned myself of Lexapro, it seems to be going well.
Server: “Chef, what’s wrong with this half and half?”
Chef: “That’s a carton of egg whites.
Server: Eye roll, and likely thinking “Chef’s an asshole.”
Chef: (thinking) “reading is fundamental.”
The building that houses The Wine Bar is for sale. If you’ve got those kind of funds, I can tell you that it’s been meticulously maintained.
I’ve got tons of mixed emotions about it, I introduced 21 seasonal menus from the kitchen, and went through some real highs and lows there. It has been a big part of my career and life.
I think my doctor reads this goofy blog and now he knows I’ve weaned of my meds. If it makes you feel any better, I did it very slowly.
If you think the “best supporting actor/actress” Oscar is silly, work in a restaurant. The supporting cast is very important to the success of the lead characters. Sometimes more important.
I checked out the ingredient list of the miracle burger, that’s the name of it, right? Well, lets think about the shipping involved. What’s involved in getting all the components to the fake food factory, the manufacturing process, and the shipping to wholesalers, then to retail outlets. That’s some carbon footprint. Think about the footprint left by locally raised beef.
My wife calls me a non-compliant patient.
Beef burger, with salt and pepper, three naturally occurring ingredients. Impossible burger has eighteen, mostly processed ingredients.
I do love sandwiches.
The first table wasn’t until 7:00, the servers come in at 4:30. When the first order comes in and chef is preparing amuse, directing the kitchen the server comes to the pass and admits “I haven’t looked at the menu, but can you tell me what comes on the lamb?” In my head I’m thinking “You could actually read the menu I put some effort into.” Instead I explained what I was on the lamb. That’s surprising since I’m off Lexapro.
The Mindy Project is a horrible show. My wife likes it however, so I watch it, begrudgingly.
At the same time, server number two, looking on the white board, starts to ask questions about the list of desserts I wrote up there at 3:30. These are desserts I worked on during the day. I’ve learned to be more patient, but I delivered “listen you two, I have no idea what you’ve been doing for the last two and a half hours, but now that I have orders in, it’s not the time to start asking questions you should have asked earlier.” This is unfortunately the common server behavior I’ve witnessed over the years.
My focus on, and command of dinner service is not always seen in a positive light by those unfamiliar with normal protocol. It’s also looked upon with eye rolls by those with little interest in doing a stellar job.
Do not brag about your 30 years in a job if you’re still in the same position you started in.
Due to Stella’s dairy allergy, and a peanut allergy in the class, the rule made by the teacher is that snack can only be fresh fruits and vegetables. There is one parent so upset by this that she’s been arguing on Facebook all day. Her concern is that her son plays a lot of soccer and has 4% body fat (like most active eight-year-olds) and needs calorie-rich snacks throughout the day to survive.
Apparently, he has no need for fresh fruits and vegetables.
In past years, Stella has eaten lunch alone. She has friends who insist on having a dairy-free lunch so they can eat with her. Those kids are being raised with empathy and compassion. Some kids however are not.
Parents fighting against fresh fruits and vegetables. America, where fresh food is inconvenient.
Horses love fresh fruits and vegetables.
I’ve eaten horse.