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.