So the love of my life as you all know came home on Friday. I worked a long day and then went to pick her up at the train station. I spent most of the day thinking about what I would make. How I would make it. Where I would get flowers. Whether or not I would have enough time to do everything in the half an hour I had after work until she arrived. Luckily because of the border crossing I found myself with just enough time to get everything done. As usual (C and I are extremely in synch and the universe constantly lets us know this) just as I was turning the corner on Front Street to Union Station my phone rings and it was C letting me know that she was there. Literally at the precise moment that I arrived. She is my universe, my rain, my sun and my stars. She is my everything and it was great to see her. That first glance. Butterflies racing in my stomach and the sheer joy of a child at play with a new toy.
So naturally I helped her get all of her things into the car. Handed her some flowers and started the short drive home so that we could start chatting in earnest and having a great meal. I was going to make Tuna for Iron Chef Charmaine but unfortunately the tuna that night was not that great so of course I immediately shifted my focus and moved to Black Cod.
Naturally we had a bottle of nice white wine and I had also got us a bottle of champagne as a celebratory thing. We really like champagne. WHO DOESN’T? At any rate I had forgotten to pick up potatoes (the only thing I remembered everything else) so I dropped her off so should could shower and acclimatize.
When I returned I started getting dinner ready right away. The menu included scallops, black cod and a delicious dessert that the pastry chef had given me. So there we were, lovers reunited and beaming to be in the presence of our love again (not that it wasn’t there just she was there in NYC and I was here). I started to prepare the vegetables showing off all of my new cuts (both figuratively and literally). I roasted some beets first for the first course as we milled about and spoke about her travels, how good it was to be home and about the future. She was clearly excited to be home and of course the she got accepted to the program at Stella Adler. I assured her that no matter what we would find a way to make it happen, easily, gracefully and beautifully. I am super excited for her and though it is difficult to be apart from your lover for that long, I too am on a journey that is my own and that enriches our love as well.
So the first course (pictures included below) was a scallop tartare with caraway and mustard seed, shallot sandwiched between beautifully roasted beets. It was a truly spectacular dish though next time I would try a different spice compliment. IT LOOKED AMAZING! But I will let you be the judge.
We sat there lovingly gazing at each other. Speaking about our various successes and were truly enjoying the full splendour of the slow food movement. I am a big proponent of it and believe that food should be cooked with great care and utmost love. If not it will show.
I then prepared a Black Cod with a Champagne and Sage Beurre Blanc with some beautifully mashed potatoes. Again, as I said above, great food takes time and she and I just enjoyed each other’s company and the tales that we were regaling each other with.
Dessert was as I had mentioned courtesy of the Pastry Chef J, and man was it incredible. It was a chocolate cake with a hole centered out of it then filled with the most delightful caramel sauce that just oozed out of it in the most perfect way. Thank you J I really appreciate it.
It was nice to speak until the wee hours of the morning though it would have been nice to stay in bed I had to unfortunately go to bed ( I only say unfortunately because she just got home I LOVE TO WORK!).
The next day at work flew by and I found myself thinking about all the great things that I could cook for her for dinner on Sunday, Monday and Tuesday as I had the days off. Sunday I ended up making Prime Rib Fajitas. Monday she got treated to two meals. A breakfast to die which included a reduction of sherry wine vinegar with a blackberry compote, portabello mushroom and maple bacon over baked eggs on Irish Sour Dough bread for and I made a fabulous tofu curry with cauliflower and lentils. Tuesday I made a mishmash of Veal Parm and Schnitzel with a gorgeous fresh tomato sauce and basil topped with buffalo mozzarella and an aged balsamic reduction. I LOVE PLAYING WITH FOOD.
So this basically catches you up on the personal stuff.
At work yesterday I experienced some great success. My Aioli making skills have improved and I haven’t split one in about three weeks. Minor victory for me but victory nonetheless. Moreover, I had been scheduled until around five but I noticed early in the day that there was a party and nobody was there to assist L. I had said that I was more than willing to stay and that I felt it was an oversight in the first place (which it was). The last three parties that L and I have worked we have done alone. Between the two of us (with a little help) we are capable of prepping, making and plating meals for up to forty people on our own and up to four courses. I was amazed at the system that we developed and it worked. It felt amazing to know that my speed improved, my errors were slipping away as I stopped allowing my nerves to get the better of me and just did my job. I have now improved with my speed, economy of motion and my consistency. Though I still need improvement (and always will) I do take great pride in the fact that I am getting it and running with it.
Today was a fabulous day. I arrived early and started working right away on my stock, remi and demi as well as putting everything away. By the time I arrived Chef was already there and I just went about my business.
After we were sure that everything was in shape for the party tonight Head Chef asked me to brunoise three quarters of a litre of shallots. He said to me; “Think of the most perfect thing, the most perfect place, bring that into your being and then eat it. Now cut me the shallots and if they are perfect you can help me for the rest of the day or if they are not you can wash dishes for a week.” Ummm hello, I just shook my nerves and Head Chef is going to throw them right back at me. Geez. Here I am celebrating my minor victory and then I get this challenge. I was scared, excited, nervous and ready to cut the best damn shallots he had ever seen. It took me a while but I did produce some pretty good shallots. After I approached him (having removed all the big lumps I could find) he looked at them. Thought for a moment, looked at me and said; “DECENT!” I’ll take decent, I’ll run with decent. I won’t be decent much longer. I WILL BE THE BEST! But for now I’ll take it. He said alright here we go… he gave me a list of things to do for the party that he was going off sits with Executive Chef for.
All day I was filled with a massive smile, knowing that I had been challenged and lived up to at least the minimum expectation which in a demanding kitchen is something that for now I will take. I enjoy working with Chef, he had me Rosti some sweet potato and Yukon golds together. Prep various things and then get him out to the car. IT FELT AWESOME.
At any rate I will be giving you all a more in depth explanation of all the happenings soon. But I have been writing for about an hour and I am a little tired. I do want to mention that life is easy once you’ve figured it out (easy in the sense that purpose and direction lead to action which brings joy and success).
I truly hope that you all are finding your purpose. Reaching out to the universe and discovering who you are. I have and look at the ridiculous levels of joy in my life. DREAM INSPIRED and BIG. The only thing stopping you is you.
With that in mind, Srimad Bhagavatam once said; “What is the value of a prolonged life if one has wasted it, not having benefited from years of experience in this world? Better a moment full of consciousness, because that gives one a start in searching after his supreme interest.”
A la prochaine
SDM
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