Timh

A huge selection of batteries(I have kids, therefore lots of toys) they take up way too much room. My dad convinced my soon to be ex that it helped keep them "fresh" and so thats where they are stored now(untill the courts say I can take them out.)

This touches on what my next project is gonna be, a Edible Schoolyard type project. Schools are the perfect opportunity to teach and enforce nutrition, health and cultural history in one big shebang, Lunch. Get the for- profit food sevice companies out of there, hire local folks(who probably will have kids in the schools), scource out to local farmers,if applicable have the school create its own garden (ties in with science ) and prepare fresh nutritious meals, maybe the only one the child recieves each day in some casses, and youv'e hopefully influenced them for the better.

And what would you base your preposition on, please do tell? ← I was born and raised in East Tennessee, lived all over the south from Charleston, to Charlotte, to Memphis, to New Orleans, etc. Just take a look in the shopping carts, and the number of fast food chains and how busy they are. Then go visit any public school, elementary or High, have lunch, and see for yourself. There is probably a more scholarly approach to this, and economical stats to confuse all, but just simple observations are most compelling I think. I also believe obescity rates are much higher in the south.

I would propose that most of what is served in southern households is more akin to conveience foods ,lots of sodas, lots more fast foods, store bought snacks(the fresh bakeries and the fake crap they push) and then there's the captive auduences at the schools and that swill. Not to mention the sedimentary lifestyles....

Dried, but I have used fresh. Was more herbal, still good, but not the traditional.

New Orleans BBQ Shrimp 1 stick butter 1/3 c Worcestershire Sc. 1t salt 1t pepper 1t cayenne 1t thyme 2t garlic puree(chopped works fine too) 2t rosemary 1/2 t celery seed 1t olive oil Combine all ingredients in sauce pan bring up to, but do not allow to, boil. Remove and cool. Pour over shrimp, marinate overnight. Bake 350. I leave shell on(extra flavor and more moist) and if small, i eat the shells if soft.. With Maine shrimp, or smaller, much less marinating time is required, but its a matter of taste. Enjoy!! P.S. Requires lots of baguettes!

At my Granddad's farm in So. Ark/No. LA we grew up having fresh blackberry jams, Blackeyed Peas, Pole beans, Corn, Tomatoes, Turnip Greens, and polk greens for salad, and figs and amazing peaches. If not fresh, the exess was frozen or canned and stored. Squirrel or duck dumplings, fried brim or crappie, and skillets of cornbread made with (local made bacon) fat.

They are being sold at Whole Foods Mkt, but for how much longer I don't know. The season should be comming to a close very soon I think. I just bought some and prepared a New Orleans BBQ with them.

I thank God that there are people like this who make these positions available. And the fact that these people are basically unable to care for themselves means that there will always be a need for household positions. I may not care for their politics or lifestyles, but their willingness (or neccesity) to farm out basic life functions is opportunity for those of us who are willing to work in these positions.

Thats an interesting point. 6 days a week there are people moving thru the house, at times it seems like a business as there can be up to 6-7 people there doing something in support of the house. Sunday is the only "no staff day" and that changes often. They have chosen to live this way. Even I will soon have an au pair joining me.

Joiei, great suggestions, Thanks. I've researched the local farmers mkt, if you can call it that. The growing season here is so short the mkt only operates for 3 mos. or maybe thats threshhold of support its is able to recieve here. The Coppala organisation sounds interesting. The Edible Schoolyard or similar type program is something I find myself constantly looking at. I think my primary need is to step back into a professional kitchen environment and then start reaching out.

Dealing with a spouse's addiction and hospitalization, and pending divorce, while raising 2 daughters, what seems to give me comfort is Roasted chicken and buttered egg noodles. We all love it and I get sandwiches and soup out of it. Sushi also seems to give me moments of respite,(or is it the sake?)

Friday Per request I made a chicken sandwich for her. No dinner, everyone was out for the evening. I spent the day preparing weekend food. Beef and barley soup Buttermilk fried chicken wings, and a couple of cutlets Italian sausage and peppers Boiled shrimp Antipasti platter Mixed salad Guacamole Crudite platter Chocolate chip cookies Even when they underwhelm me with simple request, I always try to make it the best. My chicken sandwiches are legendary at his office, as well as the lobster rolls. One of the kids only will eat my grilled cheese. I would rather not prepare something, than do it half assed. As disgruntled as i may seem at times, I still maintain my professionalism, if for no one else then for my self. Any bad habits picked up would be difficult to break in another setting.

Thurs Lunch- spinach, pulled roasted chicken, pickled onions, feta, redwine vin. wrapped in lavasch Dinner- Kids- Rigatoni, veal meatballs, tomato ragu Adults- Caesar Salad Roasted cod loin, creamy ploenta. puttanesca sc. Thanks all for the encouragement, I appologise if I come off as whiny. I fully appreciate what this position has afforded me in life, I have two wonderful little girls and have been able to be a dad to them. That to me is the reward for this time spent. But there's a kitchen somewhere out there calling me and i'm looking for it. In addition to applying all of my experiences to my metier, I want to apply my philisophical principles of environmentaly sound land stewardship thru my use of clean organic foods, taking active role in local hungar issues, and just being an active local communtiy supporter, none of which I can do thru my current occupation. The stress of being (vicariously) intimately involved in a family as a domestic servant, has worn me out. But hey, I can always come back to this niche if things don't work out, so I feel, why not ?

Tonight was another example of the aggravation I have. After prepping their dinner and seting it up for service,I'm casually told that the father and son are going out. Kids- Panko breaded grey sole, w/ tartar sc. Adults- (1) Bibb, Radichio, bleu d'Auvergne, sliced comice pear. red wine vin. Coq au vin, egg taggliatelle, mushroom, bacon, caramelized onion garnish. I'm leaning towards moving to New Orleans at this point.

Since we're back up, Tonights menu: Kids-(roasted )chicken soup w/ cheese tortallini Adults- mixed salad, fried goat cheese(panko breaded), basic dijon vin. Shrimp Creole I've noticed when I'm in a funk of some sort, I tend to prepare what would be comfort foods for me(i taste but don't eat at the house). My soon to be ex was a private assistant/house mgr. for another family in Boston. Her fam was younger and way more fun than mine, we actually became good friends and spent alot of off time together. The combination of anectdotes between the two are the basis of my story, and how it destroyed my family(this is truth). What has happened is too crazy to believe. But I digress...

I'm still around. Lots going on , wading thru a divorce and the emotional toll. Once I'm past this I'm going to make a change. Andrew put it well, I'm just a restaurant junkie, or at least a kitchen leader type and so I've begun sorting out opportunities, Edible Schoolyard type position really appeals to me as I have two little girls, There's a small cafe for sale that I have my eye on, or moving back to New Orleans to be a part of the rebirth. I'm feeling really unfullfilled and unchallenged by the job, as well as also being worn down by the relationship and nature of the position. I accept that I'll most likely take a salary cut, and work more hours, I did it for 15 yrs, but being a chef is, I believe , my finality, what I trained for and who I am. I've also been approached about a book. My story would be somewhere between Nanny Diaries and Kitchen Confidential. But also it would be fiction, as I'm not prepared to get eaten alive by lawyers.

My rec would be to make a shrimp essence. Something that can be used numerable ways. In addition to the mirepoix, add either tomato puree, or paste and water . reduce down, seive and freeze. This is a great base for almost any shrimp flavored preparation.

I've kept a jounal from every kitchen I've cooked in, the menues ,dishes I've prepared, what worked, what didn't, and another book just for ideas when I've a idea(or a buzz). Even sketches of what I would like them to come out like.

I would have asked for a high chair , bibb and sippy cup, to offer him.

Exactly, I have a "kitty", and save all reciepts and maintain a ledger. Occasionally its checked, but less so now. I maintain transparency in my dealings, like when I buy new cookware, or any equiptment, I maintain a conversation with them and get final ok's before any big purchases.

Thanks. They give me too many benefits and provide me with a good working environment for me to feel slighted and the need to take advantage of them. They are good people to work for. I don't plan on doing this much longer, other things I want to do. But by maintaining my professionalism(which separates alot of us from the hacks in this field) I will always be able to come back to this type of job.I pride myself on not burning bridges. I also have others depending on me to provide to be so selfish.

I sweated the fennel, thin sliced, added the sliced(soaked) sundried tomato, veal jus and reduced. Tossed (blanched) tortallini, nob of butter, and chopped arugula. Garnished with parm. The sauce was a rich "cream" of fennel,veal jus ,parmesean and butter. The anise was a almost background, but still present, the veal jus a base and the other players adding topical flavor(tart, salty, peppery)

On the cape in the summers I got local eggs thru a restaurant , and my garden supplied everything else(except corn, got that from a guy up the way). But locally i'm hoping to discover some markets, but again, I have a large garden here that produces alot. Thats the one graw back to New England, is the extrememly short growing season. As a native southerner, I still am not in sync with the loooong winters here. I do buy the wines, but their tastes are are fairly limited to white burgundies, difficult to get California chardonnays, grand cru chablis, and a handfull of the higher end reds of France and California. They do recieve gifts of wine from friends and associates in Spain and Italy, all boutique stuff. As for pairings, I might suggest a red when I see fit, but they are primarily white wine drinkers and a good white burgundy goes with anything in my book.