Farm to Table

I have been a slacker and I am sorry. As August is “Month of Happiness”, there is MUCH to be happy about as we near harvest season in many parts of the country. Here are some thoughts…

Back in the dark ages (haha) farming was a way to feed one’s own family. You ate what you could fresh and then you preserved what you could and if you couldn’t preserve it, you THEN sold or bartered whatever was left for other goods for your house. The same was true for hunting and animal husbandry. “Farm to Table” was a way of LIFE not a catchy menu phrase or marketing option.

Growing up in upstate NY on the Hudson River there were farms and farm stands galore. My family owned one. We grew what was easy to grow and sold it, just like everyone else and I can promise you that I ate more than my fair share of zucchini (Moment of Truth – there are some members of my family that STILL won’t eat squash). We did “farm to table” because it was cheap and relatively easy. Did we always LIKE what we ate?  No, but we were brought up to eat what was put in front of us (Moment of Truth – I despise those parents who cook 3 meals every night NOT due to food allergies, but “because this kid won’t eat this, and that kid won’t eat that”…they’d starve in my house).

What was a way of life, and continues to be a way of life for many in the world, has become a catch phrase for trendy seasonal dining.  Because everyone is so focused on fresh produce, people frequently forget that part of the “farm to table” model includes preserving food for later use. My Mom canned, pickled, and made jelly and jam. I find it mildly shocking to type that, because her favorite thing to make for dinner these days is reservations. I am forever ruined for grape jelly because all of them taste too sweet to me after Mom’s version using concord grapes that were grown on our property. I remember her canning on an open fire – yes, really – in a concrete block fire pit because that was the only place large enough to hold the canning pot. I have learned to preserve food beyond the freezer and I take great pride in knowing that I can my own food.  I love the little “plink” sound when the jars seal. As I write, I am eagerly anticipating tomorrow’s Bountiful Basket Co-op delivery.  I have a case of Hatch green chiles and a case of corn coming.  I am thinking corn relish, canned corn, charred chiles frozen for later use, pickled peppers and of course eating a bunch fresh!

Learn a new skill this year and try canning. Yes, I know it sounds corny (see what I did there?), but it is really satisfying to say, “Yes, I did that!” and hear all the little plinking sounds when the jars seal themselves.

To see what I am eating, follow me on Instagram – all of my food porn shows up there as well as pics of my produce and canning in the next few days. And if you want to know more about the town I grew up near, read this piece, although I can promise you it wasn’t this cool when I lived there.

Pop Art Dining

One of the most fun dining trends that has been growing over the past couple of years are the so called “Pop-Ups”. Chefs create special one-night-only menus to be served from their resto or an unlikely place. What makes these so much fun and so cool is that you NEVER know what to expect. Seating is ALWAYS limited and prices range the entire gamut. Locations are as diverse as our city’s dining landscape.  Here are some to watch:

  • Project Dinner Table does their events as a fundraiser and they are limited to pleasant weather months because they are mostly outdoors (think Cashman Field, Downtown Third, Gilcrease Orchard).  Their next event is September 13th and even though this is the highest priced option on the list, they sell out FAST! They actually offer a membership so you never have to miss an event.
  • MTO’s Sunday Supper Series –usually the 4th Sunday of the month and it is always fun.  Chef Johnny Church gets some culinary buddies together and they whip up some truly inspired menus.  Past events have been Swine & Wine (My fave), Not Your Daddy’s BBQ and El Chapo’s Cantina.  Price is $65 and seating is limited to 65 people. Watch for upcoming dates.
  • Desnudos Tacos and Naked City Pizza on Paradise – The culinary brains behind these two properties – Christian Dolias and Chris Palmeri respectfully – plan to switch off every other month so one month at Desnudos and the following at Naked City.  The most recent offering at Desnudos was “Unbreakable” and it was incredible.  $75/pp and the seating is limited to 35, so my suggestion is to book as soon as you hear about it. The next event is at Naked City on Paradise – “The Mind of a Chef – Round 2” on August 24th.  $65/pp and seating is limited to 40 people, so call ASAP to reserve your seats.

What you will find at all of these events is fantastic food and artful plating in unexpected venues. The crowd will be as eclectic as the food served.  All of this is done in a fun, relaxed atmosphere.  Rarely do you have to dress up beyond business casual. What you won’t find are rules.  Rules are made to be broken and these events prove that.  Enjoy the pics from past and very recent events!

Charcuterie plate from Echo & Rig at MTO's Swine & Wine event

Charcuterie plate from Echo & Rig at MTO’s Swine & Wine event

 

"Deviled Egg" - 3 eggs, 3 ways at Desnudos' Unbreakable

“Deviled Egg” – 3 eggs, 3 ways at Desnudos’ Unbreakable

Uni, Caviar and Parmesan pasta at Desnudos' Unbreakable

Uni, Caviar and Parmesan pasta at Desnudos’ Unbreakable

Bloody Mary Mussels at Desnudos' Unbreakable - this was "

Bloody Mary Mussels at Desnudos’ Unbreakable – this was “

Beet Salad at MTO's Not Your Daddy's BBQ

Beet Salad at MTO’s Not Your Daddy’s BBQ

BBQ Braised Beef Cheeks and Creamy Polenta at MTO's Not Your Daddy's BBQ

BBQ Braised Beef Cheeks and Creamy Polenta at MTO’s Not Your Daddy’s BBQ

Yelp! and Why I Loathe It

I know I have been a slacker – there is no excuse for it.  Perhaps absence made your heart grow fonder?

When it comes to choosing new places to try, I don’t put a whole lot of stock in the populace’s opinions of food.  Here in Vegas in the Review Journal’s “Best of” issue, Joe’s Crab Shack was named best seafood restaurant. Get the picture?  I don’t trust people I don’t know when it comes to their opinions on food.  If I know you love Joe’s Crab Shack and think it is expensive, I really don’t want to hear what you have to say about Bartolotta’s at the Wynn. And before you can say anything, yes, I know I am a snob.  We’ve already covered that.

So here are a couple of examples why, if you LOVE food, you should stop using Yelp:

  • Let’s just say I just opened my new restaurant and I want to get some people in the door.  I can call, email or otherwise contact everyone I know in the area to go on Yelp and write a review.  You never have to have eaten there.  I know this is a fact, because I just did it (and deleted the review).  I even overheard a new restaurateur TELLING friends, “Hey don’t forget to go on Yelp after we open the doors and write a good review.”  Accuracy?  I think not.
  • While dining out with a group of friends one night, the service was TERRIBLE.  The food however was very good.  One of the members of our party was in a snit about the whole experience and proceeds to say very loudly, “This place sucks!  I am going to tear them a new asshole on Yelp!” This person went on to decry the food which wasn’t the problem and made the bad service sound worse than it was. Authenticity?  I think not.
  • Everyone raved about China Mama and when I ate there the food was blah at best and the service was a little too perfunctory for me.  For a long time I refused to go back.  Then I got to thinking, “Maybe I just ordered the wrong thing?”  Yeah, that was it!  I love that place now.  Had I written a review of China Mama after one visit it would have gotten just 1 star. Professionals eat in a place at least three times before reviewing it, so what makes an amateur review after one experience worth anything?

So, for me and mine, I will continue to ask the opinions of people I respect and admire in the food world.  They know me, I know them and we know what each other like to eat.  Trust professionals if you are on vacation, don’t use Yelp.  I know for a FACT that if I trusted some online site full of amateurs to pick my vacay food and it sucked I’d be pissed off!  If you don’t care too much about your food, go ahead, keep on using Yelp. They love that shit!

If you are in Vegas and you want to see me do a live demo, go to the Springs Preserve on Saturday July 19th.  I will be joined by guest Chef Beni Velazquez.  We’ll be making hot weather cocktails and desserts to please a crowd.  Beni will be showing us how to make his Peach Sangria!

And just for  your amusement – THIS.

David Bowie would say “Ch-ch-ch-changes…”

Yeah I was lazy yesterday (not really) but I wasn’t thinking about my blog, I was thinking about my FitBit and how to get 10,000 steps in among other things.  I was thinking about the tasting menu for a rehearsal dinner I am catering.  I was thinking about eating sushi, making time to watch Jiro Dreams of Sushi because it is on “cable” this month.  I was thinking about the direction that this blog and my career are going. So here, with video clips in abundance is my offering to you.

My beloved only child is home for the summer.  He is not amused.  He really wanted to either stay in his college town and work this summer, or work as an intern using the degree he will be completing.  Unfortunately he isn’t doing either of those things, but IS employed (yippee!). IN case you are wondering, it is a job in food service. (Moment of Truth – I think EVERYONE should have to work in some aspect of food service at some point in their life so they can truly appreciate those who work in that field).

I had to learn to cook for four again instead of three.  Let me explain. I’ve always made extra so there would be left overs for John for lunch, so cooking for two in my house is really cooking for three.  Now that Jack is home, I had to adjust again and it took me less time this time. This kid can EAT!  And that’s not a bad thing.  At first I thought that he was just ending his final growth spurt, and that it would settle down.  NOPE!  I’ve figured out that he is so happy to be home and eat decent food.  I don’t care where you go to school; campus food is NOT as good as Mom’s home cooking.  No matter how bad a cook your mom might be, there is something special about having her cook for you. He informed me that he arrived at the house at an even 200 lbs, he is now creeping up to 210.  Most kids gain “the freshman 10”.  Not my kid, he loses weight at college.

Since Jack left for college, John and I have been doing a LOT of dining out.  Partly because we want to, and partly because our schedules have changed, gotten busier and if I cooked we’d be eating at 10 pm, and partly because there have been events, and events, and events.  Now that Jack is home, I once again feel responsible for feeding my child, so I am scratch cooking again.  And doing recipe trials.  And making things that take thought, planning and execution.  Almost like I am showing off.  For whom?  My guys know I can cook. Interestingly enough though, John is out of town for back to back conferences across 10 days and I haven’t been motivated to cook at all until I saw Chef, the Jon Favreau film. It’s ALL about change.  Now I want to cook all over again.

Changes are coming.  Can you smell them on the wind? Here are some things I have cooking:

  • My next LIVE demo at the Springs Preserve is June 21st at 10 am. Dress comfortably, we’ll be outside  You can buy your tickets here.  Be sure to link through – there is a video!
  • Guest Bloggers – first up, son Jack spouts off on Guilty Pleasures (not the book by Laurell K Hamilton). Have something to share? Want to guest blog? Shoot me an email through the “Contact Me” page and let’s see if you are a good fit.
  • My 3rd Anniversary of this blog (and a  GIVEAWAY of a  few of my favorite things – not like Oprah).
  • A “discussion” group about “The Hundred Foot Journey” by Richard C. Morais soon to be a movie.  I am not sure how it is going to work, but it will be through my Facebook page.  (You do know about that right?) and maybe dinner at a local Indian resto with whoever can join me.  

To see what I am ALWAYS doing, follow me on Facebook, Twitter or Instagram – I promise there will be food porn – and SUBSCRIBE to this blog so you get an email once a week when I post.  How easy is that?

 

Having a Party?  When to hire a pro.

Anyone can pull off a great backyard BBQ for a dozen of their closest friends, but when do you need to call in a professional?  What tips the scales for you?  Tricky question.  Here are a few organization tips, notes on when to call in a pro and money saving ideas for when you DO call in the big guns.

Organization

  • Make a list – yes really – for EVERYTHING! Guests, food, paper goods, bar needs, transportation, etc.  This will help you narrow down what you need to do now, what can be done tomorrow and what has to be left until the day of the event. There is a great app for the phone called G-tasks and you can actually create your list online in Google Calendar and it will transfer to your phone and vice versa.
  • Do anything you can as far in advance as possible.  For example: paper goods don’t spoil, buy them as soon as you have a color scheme. Liquor doesn’t go bad either; buy it in advance so you aren’t rushing around at the last minute.
  • Doing tasks ahead of time allows you a time cushion. In case something goes wrong, you’ll have time to fix it.
  • Have a budget on how much you want to spend.  This can be overall or broken down by service or goods

When should you hire a pro?  After you make your list:

  • Know your limits. I can handle 40 at my house easily, any more than that and I need to call in the reserves.
  • Is it an important occasion? Anniversary?  Wedding? (I don’t handle weddings) Milestone Birthday? You may want a pro so everything runs smoothly.
  • Do you often feel you are stuck in the kitchen when you’d rather be socializing? You may want to hire a pro.
  • Working with a destination or a venue not your home? You definitely want a pro.
  • The bonus of hiring a pro is they will consider ALL the options available to you, make suggestions and they won’t miss a trick.  ALL of your bases will be covered and everyone, including you, will have a great time.

Money Saving Tips:

  • Keep in mind that any service or goods arranged for you come with a cost attached to cover the pro’s time, so you aren’t only paying for the service, but you are paying for the time it took your coordinator to set it up for you.
  • I recently told a potential client that since they wanted a BBQ, it might be more cost effective for them to purchase their own meats and man their own grill and I’d take care of the rest.  The salads are time intensive and need to be FRESH so the time saved the day of the event will be well worth it to them.
  • Buy your own liquor if you are hosting at home – a premium is attached when a coordinator does it for you. If you are using a venue, you have to use their booze.
  • Consider having a “signature cocktail” versus an open bar.  You might want to do Sangria, Mojitos, Mimosas or some other beverage that can be served in a pitcher along with beer and soft drinks.  My sister had a brunch wedding with Bloody Marys and Mimosas instead of an open bar and it was FAB!
  • Get everything in writing! A clear contract of services and goods provided will save you and your coordinator a hassle in the long run.  Everything is spelled out and no stone will be left unturned.  HOWEVER, do NOT ask your coordinator to do additional tasks the day of the event free of charge.  The price you were quoted covers what you contracted them to do.

Think you need help with your next event?  That’s where I come in!  Give me a call and let’s see how we can work together!

Did you know if you SUBSCRIBE to this blog, you’ll get it every week without having to hunt it down?  Did you also know you can follow me on Facebook, Twitter and Instagram? Just look for Good for Spooning!

Restaurant Week and Being Bald

Here’s the thing.  I like to dine out.  A lot.  And many times I can’t justify the expense, especially since I have this new awesome kitchen and I love to cook.  But right now, this week in the Spring, eating out is SOOO much fun and really a community minded thing to do.  It’s Restaurant Week!  Check out the link and see all the great menus and try someplace new you have been dying to (like Hakkasan for me)  or go to a tried and true place (like Rx Boiler Room for me later in the week). 

So, to start off I went to Buddy V’s in the Venetian, the love child of Cake Boss’ Buddy Valastro and Elizabeth Blau.  I was pleasantly surprised and loved the décor (Moment of Truth – had they brought me a bowl of the polenta croutons instead of my Caesar salad I’d have been thrilled!). Sorry for the quality on these pics, they were taken with my phone.

Cannoli - plural

Cannoli – plural

Carbonara

Carbonara

 

 

The most unusual thing happened there.  If you have been following along, you know I shaved my head last week for St. Baldrick’s and I am now nearly bald – watch the video here if you haven’t already.  The consequence of having no hair is that I am always COLD and intermittently wear scarves and hats to combat that.  Well, needless to say, some people mistake my baldness for me being a cancer patient.  While at Buddy V’s a woman walked up to me and in the most glowing tones, but with pity in her eyes, told me how gorgeous I was and that my eyes were stunning.  Of course I was flattered, who wouldn’t be?  I felt I had to explain my hairless state and told her of St. Baldrick’s.  She was really impressed, but it got me to thinking – dangerous…I KNOW.  How do I treat cancer patients?  Do I go out of my way to say something complimentary to them?  Do I smile with pity and look away?  Being bald is an eye opener for me and is really making me more sympathetic and aware of what cancer patients might be feeling in regards to their appearance.

And lastly – I have been dying to get my butt into Hakkasan and Restaurant Week was the perfect excuse.  OMG it was phenomenal.  YOU should go!  Here’s the big bonus – spend $50.14 on dinner, get a fab meal, donate 18 meals to the community AND get a $50 gift certificate for use the next time you dine (before 14 April).  What’s not to love about that?  EVERYTHING we had was exceptional and I can’t wait to go back and eat my way through the entire app menu alone.

Salt & Pepper Squid

Salt & Pepper Squid

 

Crispy Fried Quail with Five Spice

Crispy Fried Quail with Five Spice

Dim Sum

Dim Sum

Stir Fried Scallops

Stir Fried Scallops

Stir fried Spicy Venison

Stir fried Spicy Venison

Bok Choy with fried garlic

Bok Choy with fried garlic

Passionfruit Panna Cotta with Blood Orange Supremes

Passionfruit Panna Cotta with Blood Orange Supremes

 

In addition, I went to the first of the Sunday Suppers series at Johnny Church’s MTO Café.  WHAT FUN! Watch for that post later this week!

Feed the City

This is the first time EVER I have asked anyone to be a guest blogger.  I asked my Sister Nancy to write because she is doing really important work on feeding people in her community.  This is a longer than usual blog, but do read through to the end, especially if you live in South Florida.

Also keep in mind for those of you living in Vegas, Restaurant Week begins on Friday!  It’s one of my fave times of the year and I get to feed people by dining out.

And now a word from my Sister:

As some of you may know, I am Good for Spooning’s favorite sister.  I’m sure she has mentioned it to you on several occasions on how much she loves me and wishes that I lived in Las Vegas.  So it is no surprise that I am her first ever Guest Blogger on her new website!

All joking aside — I am very humbled and excited to get this opportunity.  The real reason I am the first Guest Blogger is that LeAnne asked me to write a little something about the an event called Serve the City being coordinated by No Perfect People, Inc., which is the not-for-profit where I work.  This is our third Serve the City, and for this time around, NPPI has partnered with 22 other non-profit organizations to create over 1,100 volunteer opportunities at 30 events — all held on Saturday, March 8, 2014!  It’s like a service project on steroids!  Our partners are international, domestic, and local organizations providing a variety of services which include providing affordable housing to the elderly, a food pantry, a home for teen moms, providing services to the blind, and a day shelter for the homeless.  The program provides an on-ramp for our volunteers to experience the joy of service to others.

In that this is a food blog, I want to focus on Feeding the People!!  We have a bunch of events scheduled where food is the at the center of the service project:

  • We will be serving breakfast, lunch, and dinner at Broward Partnership for the Homeless (a homeless shelter) and at Ronald McDonald House;
  • Lunches will be served at a low-income assisted living facility, a foster care home, at a respite day for foster kids, and at a shelter for domestic violence victims and their families;
  • Volunteers will sort food at Feeding South Florida (part of the Feeding America network);
  • Dinner and a worship service will be held for women in an in-treatment addiction facility;
  • A busload of folks will be gleaning (a biblical initiative that involves volunteers picking produce from farmers’ fields that have been left from commercial harvesting methods which is then distributed through a food pantry);
  • Families will be planting a vegetable garden for a food pantry; and
  • We will take a collection of items for an emergency food pantry at our night-before Rally from the volunteers.

These events don’t even include the hundreds of volunteers we will feed that day because they are serving where they aren’t feeding the people!

That’s a lot of meals!

On a personal level, food is a big deal.  I never feel right unless I have food in the house.  Those who know me know you can show me you love me by feeding me.  Even when we have been on the tightest budget, food was not something that we trimmed very much, except through coupons or sale shopping.  It is too much of a comfort knowing we will survive another day when all else points to the opposite.  I think that is why I connect with people over food — because to me it has more value than just nourishment.

And I think that is why we learned in planning our previous Serve the City events that  (1) people love to feed people, and (2) we can’t have enough opportunities to provide a meal because as fast as we create the opportunity, it fills.  It could be that people feel the same way I do and they want to share that with others or may it is just a practical way — a visible way — to connect.  And we all know we have to eat.  We all can either remember what true hunger feels like or we are scared to know.

Initially, we underestimated how much people liked to feed people, so this time we tried to find multiple opportunities to provide meals in our community.  The result is that the above events will provide thousands of people with food in our community in some form or fashion not just for that day but for the weeks to come.

A second benefit to serving the hungry in our community is the impact on the volunteer.  Studies have shown that volunteering has surprising benefits, including making new friends, battling depression, and increasing your social skills.  Read more here:  http://www.helpguide.org/life/volunteer_opportunities_benefits_volunteering.htm

Because of these reasons, the impact is HUGE — both for those we service and for the volunteer!!

This is the third Serve the City event I have had the pleasure of working on for NPPI, and each time, I am blessed beyond measure.  One of my favorite things to do is to help people find just the right service project for his/her talents, skills, and experience.

How can you help?  What can you do to help feed a family that might be in a totally different time zone from where you are living?  How can I serve my community?

I’m so glad you asked!!  You can help by donating — either sponsoring a meal (for one of the above listed events or for our volunteers) or just to help out with supplies and equipment or helping us buy an emergency food box for the pantry.  Click here to make a donation!  http://nppinc.org/donation.php

And if you want to serve here in South Florida, click this link (http://cbglades.com/events/servethecity/) to see the available opportunities for Serve the City!!

I have never been so proud to be a part of an organization as I am with NPPI.  The work that I get to do is rewarding on a level that words come short of expressing.  I hope you will join me in Serving the City!

 

Bald is Beautiful

Those of you who have been following along know that I was planning to shave my head for St. Baldrick’s and I did!  Together with friends Al Mancini and Rick Moonen and other participants at Ri Ra Las Vegas, we raised nearly $20,000.  My hair will grow back in an unknown color, but I know I have done something amazing to help out kids with cancer.

Enjoy the pics and watch the video!

A dose of liquid courage with my two buddies!

A dose of liquid courage with my two buddies!

Our new look!

Our new look!

Chef Rick Moonen keeping his dome warm

Chef Rick Moonen keeping his dome warm

with friend Julie

with friend Julie

Many thanks to everyone who came out to support and donated.  And special thanks to Friend Lynn Moonen who took all the pics and filmed everything.

 

And So It Continues…

Here we are, now in week three of the renovations.  Have I mentioned how impatient I am?  The beginning of the process went so quickly that I was irritated when everything came to a grinding halt with the counters.  Counters went in yesterday and backsplash today!

So what’s a cook to do when she can’t cook?  Well, I finally DID get to cook.  In San Francisco.  At my Sister in Laws’ house.  Bonnie and Gretchen hosted us for a getaway weekend and I made breakfast.  Nothing fancy, just a little veggie frittata.  I feel remarkably better with just creating that one simple dish.  Gretchen and I LOVE to cook together and the brother and sister duo (John and Bonnie) reap the benefits of our work.  This trip we ate out for almost every meal and we drank some fab beer during the final days of San Francisco Beer Week.

If I am going to be perfectly honest, and I always try to be, when John booked the trip, we didn’t know it was going to be Valentine’s Day weekend.  We didn’t know it was going to be Beer Week in SF.  All we knew is that we needed to get away from here and the hot mess that is our home right now.  In fact, when I called to make dinner reservations at RN74 for Friday night, the hostess said, “You mean Valentine’s Day?!”  With a slightly panicked sound akin to Jessica Rabbit when she realized there was “Dip” in her future.

I will say the room is lovely and the staff very pleasant at RN74 and I did have THE most perfectly cooked duck I have ever had in my life.  The weekend’s tastings, however, were stolen by Mama Ji’s in the Castro.  HOLY MOLY!  Everything we had was exceptional.  Even the tofu was absolutely phenomenal, as far as tofu goes.  We ordered everything on the appetizer menu, plus a few other things and if you go, and I hope you do, you should order the Spicy Cold Noodles.  The noodles were ice cold, but the toppings and oil on top were not only temperature hot, but spicy hot too.  Ridiculously delicious and the best thing I ate all weekend long.

The most perfectly cooked duck I have ever eaten.  RN74

The most perfectly cooked duck I have ever eaten. RN74

 

Cold Spicy Noodles at Mama Ji's

Cold Spicy Noodles at Mama J 

I am back home, without appliances and waiting anxiously for tomorrow when my stove is reconnected.  My counters and my backsplash are amazing! The same awesome crew that did the floors came back at my request to do the backsplash.  I am in the homestretch!  If everything goes according to plan, we are skipping sushi date night tomorrow and I am cooking at home.

1-IMG_1166 2-IMG_1165

 

 

More soon, and if we are all lucky, I will post more recipes as I get creative in my new kitchen!

Anticipation

To be honest I never have said I was good at waiting for ANYTHING. As a young person I would shake the gifts under the tree and try to guess what was in them. I would try to sneak into Mom’s closet to find out what my gifts were. When I am ready for a vacation or getaway, I cannot WAIT for the plane to take off and get VERY irritable if there is a delay of any kind. I just want to scream, “Sit your fat asses down so we can take off goddammit!”

So here I sit in a filthy house (Moment of Truth – my house is ALWAYS a little cluttered, but it is RARELY filthy) with no cooking appliances, waiting on granite, tile and backsplash. The cabinets were installed so quickly (3 days) that I thought for sure that the rest of the kitchen would move along as smoothly. Mistake number 3. That’s what I get for thinking.

I know. You are wondering what Mistakes Number 1 and 2 are.

Number 1 – Thinking I would be fine with eating out all the time. Let’s be honest here! I LOVE to eat out. But the kind of food I like to eat when dining out is pricey and after the amount of $$ laid out for the renovation, it’s really fucking difficult to justify $100 for dinner several times a week. I can make do with tuna sandwishes* and other stuff for lunch and yes, I am a junk food junkie. But NO ONE, not even I, can eat like that all the damn time. I limit it to once a week.

Number 2 – Thinking I would be able to “make the best of it” and cook on the grill or my little butane burner or simply enjoy a salad. FYI – I can’t stand eating salad. When offered the choice between soup or salad, I will almost always choose the soup. I know people who do eat salad every single day (Hubby would cheerfully eat salad every day). I like hot food. I like food with layers of flavors and textures that is HOT. And if this was the summer, it would be easier to jump on the salad bandwagon, but it’s February.

John warned me I would be stir crazy. John KNEW I would be a basket case right about now. He knows me so well. What he didn’t know is that he would be just as bad as I am. We can’t find anything. We can’t really cook anything. And we are both tired of the messy house and the food we are eating. I am not sure what is stressing me out more. It’s a toss-up between the filthy house and the lack of creative release. You see, I have come to the conclusion that even though I SAY I can’t meditate, I am lying to myself. I meditate in the kitchen. By focusing on the job at hand I am able to center myself and get my shit together. Yeah, um, I don’t have that right now. So I am not centered. I am crabby and ready for this to be done. Of course it looks amazing and I am so much happier with the results to date than I ever thought possible.  Enjoy these pics of the tile work.

This is the basic pattern.  The yellow "croquet hoops" are the spacers for the grout.

This is the basic pattern. The yellow “croquet hoops” are the spacers for the grout.

2-IMG_1084

Gilbert (L) and Bobby working their magic.

Granite and more electrical on Monday and hopefully backsplash on Wednesday.  Then to paint.  Then to party…and party some more!

* I always write sandWISH