Sometimes I feel like my mind is a sieve. I meet new neighbors, turn around and instantly forget their names. I visit a town and couldn't tell you which way was north, nevermind which direction we came from. But god damn and thank my lucky stars if I didn't hold on tight to the single best piece of advice uttered to me by anyone, anywhere, ever.
Read morejam on it.
Not to be a bore but we are mid-way through summer, pretty much as of today. I know some folks aren't as big of fans of laborious time sucking home projects as I am, but making jam is so gratifying. I usually make up a few smaller jars to give away to visiting friends, and people are STOKED. That's worth it in and of itself.
Read more14 juillet et une demi-française
Happy Bastille Day! While I am as much French as I am American, I rarely celebrate that fact for no good reason. But today, today my fridge is packed with cheese and coq au vin, Nick is baking baguettes for dinner and we hung out the the old red white and blue (vertical) striped flag. Why the hell not?
My dad Claude, a French Tunisian, is the first to deplore the traits of the Frenchman. Lazy, long vacation takers, snobs, and on and on. He calls Italians nos frères qui rit, our brothers who laugh, in another jab at the somber French. I will admit that living there as a 20 year old American was very, very hard. I wanted desperately to be French, to embody the aloof coolness that I felt all around me. I lived in St-Germain-des-Pres, an impossibly chic neighorhood, bought fancy clothes, and tried to pass myself off as one of them.
Read moreday trading hotlanta style
This is what Atlanta looks like from the inside of a convention center. Last week was the biggest bakery tradeshow of the year, IDDBA. Nick brings me along to assist - I do the shopping and make up whatever weird toppings I fancy for his breads and focaccia. This year was all about chocolate almond butter on Power Bread and aged cheddar grilled cheeses with 100% sprouted whole wheat bread. We make a good team, and considering most of what's going on at tradeshows is highly processed low quality crap, the Central Milling booth is pretty popular.
Read morepea party
I need not sing to you the praises of the pea. Even frozen and trapped in little white bags from the freezer section they are damn good. But fresh peas are magic. They are also rare, fleeting, and require a good deal of labor to get the goods out. It's best to start the shucking when there is at least one person sitting around your living room, reading a book, sipping a cocktail or picking their fingernails. Dump the pods out on the counter, moan a little, and see what they do. Nine out of ten jump in and rock it out with you. So buy a bag and get into it.
Read moreyour pasta's getting fresh with me
There were many afternoons after rolling out the pasta for that evening's service when I felt like the worst cook in the world. I couldn't get it. It was too dry, too wet, it ripped when I was in the final roll, you name it, I messed it up. I was so scarred that I didn't make a single attempt at fresh pasta for two years. Thankfully I discovered whole egg pasta dough and the world opened up again. The best part about doing whole egg pasta dough (as opposed to just using the yolks), is it is forgiving. Mixing, kneading, and rolling are all infinitely easier when compared to the finicky yolk/00 pasta dough David had me doing at Mill Valley Beerworks.
Read moreall about these nuts
My recent glut of free time (which is what happens when you leave a restaurant position) has left me with a lot of cooking fire and nowhere to put it. So I've turned all Susie Homemaker and started making everything from scratch at the house. Things I did at the restaurant - pasta, nut butter, jam - but never did at home because it was too daunting a task after a day of service. It it all fair game now; once you are used to prepping for 10 hours straight five days a week, a four hour project at home seems like fun. Which is when I figured out why being a home chef, while very relaxing and personal, can at times be harder than being a restaurant chef - you have to wash your own dishes! Man I took Pedro, Jorge and Ronnie for granted. No, I didn't. Those guys rock and have the most important job in the whole place.
Read morethe notorious A.S.G
We spent an inspiring long weekend in Yosemite, which left our necks sore from all the craning at the high granite walls and our minds re-inspired. The kind of inspiration where favorite rap songs jump into your head and you think, yeah, I could have my own empire just like Biggie. Or maybe just my own blog. So here goes.