March 2013 -

Just a place for my old thoughts

March and Easter
Wednesday, 27 March 2013 5:45 am

Well we are in the closing days of March. Work is still going well although the restaurant is very very quiet. If it was my business I would be pretty worried but we will have to see.

I missed out on the April TAFE intake which sucks. On the brighter side they are going to create a May intake so I should be on that one with any luck. It should mean that within the next couple of months I can get my second year formal requirements sighed off.

Home has been good with me getting weekends off from the restaurant. How sweet is that. It means I get to have a relatively normal weekend with Deb. Although I must annoy her by wanting to spend my weekends cooking.

Last weekend was particularly sweet because I had Friday night off to go and see Birds of Tokyo. So leaving the city at a 'normal' time we went home, relaxed, and then went out for a simple dinner before walking up to the venue. It would have been a perfect evening except the sound mix for the concert was off so the band didn't have the benefit of the amazing audio it had at the previous concert I saw them at. It was still a bloody good night.

This coming weekend, Easter, the restaurant is closed so we are heading to Melbourne. It is going to be awsome checking out Melbourne again and just spending a few days relaxing.

Bring it on!

A late start tomorrow
Wednesday, 6 March 2013 12:24 pm

In the last three days I've worked around 40 hours, not a bad effort really. We had a function tonight for which they wanted four desserts, so somehow I was the bunny who had to make them. Chocolate eclaires, cherry clafouti, caramel slice and pear tarte tatin.

The worst part was that no one hardly touched a bite. Bugger, bugger, bugger. All the prep, on top of my normal prep. Two early days when I was supposed to be starting at midday only to have most of it go uneaten. .

It is bloody good practice though on cooking and its great to have the chef trust my judgement on coming up with a suitable recipe. In the beginning Chef would quiz me on my recipe before he'd let me proceed. Now he just leaves me to my devices and let's me get on with it.

So I'm heading home now on the ferry, its 10:30pm but I don't start until midday tomorrow.

Can you say SLEEP-IN!!

Is it bad that I am already looking forward to the weeekend?
Monday, 4 March 2013 5:35 am

Well my chicken pie was a huge success although the home made short crust and puff pastry were so rich (aka Butter) that everyone quickly filled up and sat around saying how they couldn't eat another morsel.

We were in bed by 8:30 which was lovely and then in for an early start. We have a function on Wednesday night which I seem to have become responsible for the desserts. To say I'm a little stressed by that is an understatement. On top of that I am supposed to be creating a new lunch sandwich special. I suggested roast chicken with sage and onion stuffing, easy right? No...chef insists I use chicken marylands and debone them myself. Snaffing funger sniffen snits!!! How hard do we have to make this.

So off to debone a couple of kilo of chicken. Wish me luck.

Things that make me happy
Sunday, 3 March 2013 6:07 am

March huh? What happened to February??? A very good question. I remember lots of long days and food, I definitely remember food, but other than that it is all a bit of a blur.

To try to recap work has been fairly busy although our nights are very quiet so getting the not too occational early night is definitely not a bad thing at all. And due to all the rain we have been having, which results in the ferries being cancelled, Deb has picked me up from work quiet a few nights which is lovely.

We just got back today from a night up the coast with Serena. I cooked dinner which seemed to go down well and once we got home we went out to DFO for Deb to shop for jeans and I scored a brand new kitched saucepan set! $400 reduced to $149...BARGIN!

Work is good, the new Chef is big into teaching (and a little too hands off for my liking) which means I am getting a huge amount of latitude to come up with dishes and ideas. Really a great opportunity. With any luck I should be getting to go to TAFE next month for my second year release which is awesome...feels like I'm making progress.

And tonight we are making chicken pie using home made puff and short crust pastry. Simple things that make me very happy.