Teague

I worked as a cook (prep, line, short order) for quite a few years & supported myself & put myself thru college on the long plan. Unfortunately, I got an art degree because it was fun. I really enjoyed short order, but I had a super teacher/co-worker who could cook eggs ANY way (a guru of the over almost medium). When I got so, so tired of the hours, the hot, hot line, not enough pay and etc. - the degree was useless and I became an optician. Which pays better and has some good points, but isn't too creative. It became very boring as technology got better, and all you do is press a button. So I went to law school, the only way I could see to use the art degree, and then tax law cuz I'm a geek. So far,tax law is way better than working in a kitchen as the hired help. However, I have friends who got culinary degrees and seem happy running their own place. We both work long hours. I would never, ever work in a kitchen again unless I owned the restaurant. (And, well, I wouldn't want to own the restaurant if I have to be the cook.) I'm writing from the west midwest, though, where small businesses are pretty much it. It may be different on the coasts.

I think gin can take a lot of abuse, and was made for juice. (grapefruit) Also, strong red wine with lots of ice has a place next to my heart. I like it and am unashamed, though my friends and family all disapprove. I say if it was good enough for Caesar, it's good enough for me. That said, "margarita mix" is a disgusting product that has ruined a lot of good tequila. Jaegermeister is a sort of medicine, isnt it? When I was in college it was the drunk of choice. I did that once, but never again. Feh!

Tabasco is my first love. Mmmm, fermented goodness. I am also very fond of Red Hot for certain things, like marinating wings before frying (I recommend all night). We stray and buy others, but these two are always in the fridge.

We eat two meals, lunch & supper. Breakfast is milk in my coffee. Meal times seem to be dictated by our work schedules -- lunch is generally more substantial and gets eaten between 12 and 3, supper is a nonexistent/snack/light meal depending on how late I or my husband got lunch. During the week I don't really cook, I assemble meals from prepared ingredients. Yesterday lunch was a real meal @ 2:00, and dinner was crackers, celery, nuts, and half a bottle of chardonnay beginning @ 8:30. I slept like a baby.