What to expect

Great expectations. What a book. Don’t expect that here. The fine art of literary achievement is not the aim of this endeavor. Although, we may have occasional flashes of brilliance (more likely a flash in the pan). Unlike the Flash and the Pan of the 80’s we don’t want to spend all our time walking, walking in the rain (Yes, we will make a lot of pop culture references. Many as obscure as that one). Instead we will focus on building your confidence in the kitchen.

For years I have heard the same refrain: “you’re a chef? What’s your favorite thing to cook?” This is usually followed by “I have 5 pounds of (fill in the blank), what should I do with it?” or “Do you have any good recipes for Squid?” This usually leads to an impromptu cooking lesson or exposition on the origin of artichokes, the importance of getting a good sear on a piece of protein, or the length of time you should marinate chicken breasts. I have always been glad to help, but have not found the time to share knowledge on a large scale due to the long hours required working in professional kitchens. The following statement may sound a bit crass and unexpected. I finally found that time thanks to the Pandemic of 2020.

I don’t want to minimize the sheer tragedy of what has happened. These are truly horrific times. But, I believe in finding the good in even the worse situation. When the pandemic came to the states I found myself out of work. We all thought this would be a temporary thing that would be under control. Unfortunately, that is not what happened. The term, “the new normal” began to make its way into the common vernacular and my chances of going back to catering slipped away. Unable to do what I have been doing for years, I saw an opportunity to create my own “new normal.” I have always wanted to do some writing and share my talents with the world. So, I began working on a couple books. I continue working on them. But, I needed a more immediate outlet. I remembered all the people looking for advice over the years and decided I would start a blog and/or online business.

So, that is how we ended up here. I have been blessed with a long career exposed to multiple styles of cooking, food preparation, and work environments. A lot of people have a drive or desire to be able to cook well. I am here to let you know it’s not as hard as you think. With a little guidance and encouragement, even the most timid person can cook an impressive meal. It just takes a little focus and a banishing of the voice of Glum saying, “We’ll never make it…” I love Glum as a character. But, he isn’t very helpful as a guiding voice.

In addition to guidance and tutorials, we plan on selling some product once we get the logistics and licensing figured out. Beyond providing help with food related questions, we hope to impart a sense of how food can stand as a metaphor to life. We all remember the saying, “you are what you eat.” That saying has literal physical and metaphysical implications. I remember joking with someone years ago when I said, “life is like a salad, and we are but toppings.” It sounded goofy. But, upon reflection it made more sense than I thought at the time.

The base of a salad is roughage and we experience rough situations that contribute to the character of our lives. We Build on a fragile mound of experiences that which will distinguish us. Our personality, extroversions or introversions provide the pop of color, texture, and variance in flavor. The dressing is the spice of life: The blood, sweat, and tears that combine the lubricating sweet, savory, and piquancy that distinguishes us. We are delicate, fragile, and fleeting. We must savor every delicious part of life before we wilt.

I know: pretty sappy. Pretty far fetched. Pretty nutty. You didn’t come here for abstract philosophy. Or, did you…?

You came here to learn something. We do this every day. We are constantly learning (even if we learn that we aren’t learning anything new). Throughout life we garner what is commonly referred to as wisdom. This comes from exposure to truths new and old, recognized and ignored, embraced or shunned. Whether you are turning the doorknob on your front door for the 10,000th time in your life or studying for a master’s degree there is always something to learn even if it doesn’t register. Everyone must learn that which is important to them. My hope is that we can help you recognize when you are learning something you didn’t even think was being taught.

This brings us back to food. Too much sugar can affect the acidity of your body. Too little can make you listless. Everything we ingest affects us on some level. The acts of preparing and consuming food are very sensual. Sensuality doesn’t mean sexuality (although, it most definitely can). The aromas of food simmering on a stove, the tactile sensation of kneading dough, the burst of color from fresh spring vegetables, the excitation of tastebuds in the different sections of the tongue, the warmth of soup flowing down the esophagus, opening the lungs, and heading to fill a satisfied stomach… These and more are daily occurrences we take for granted or outright ignore. More than stopping to smell the roses, we would like you to think about every aspect of the culinary world as the essence of being. If you embrace the feelings and emotions of cooking, you can accept all things in your life. You, too, can become a poet, and, you didn’t even know it.

Great expectations are a recipe for disappointment. Nothing ever lives up to what we expect when we build things up. The better way to enjoy life is finding inspiration in unexpected places. Rutabaga may look like a boring vegetable, mealy and bitter. But, blended with maple syrup, leeks, and sweet potato in a soup, it takes on a whole different complexion. The bitterness balances the sweet nature of it’s sugary counterparts much like hops round out a beer, or how coffee, cream and sugar make a morning a morning. If we can help you recognize the joy in everything you cook and consume, together, we can enjoy our everyday lives for what they are, not what we think of them. The Pilgrims gave thanks for the bounty they found in the new world. We shouldn’t wait until Thanksgiving to recognize and give thanks for the bounty we have all around us. Put expectations aside and accept the wonder that we experience every day.

What do you say? Let’s get cooking. It’s as easy as pulling mussels from a shell…

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