Monday, March 1, 2010
Olympic Hangover
Well the Olympics are over, and just like the holidays, it's time for the crash and burn. Night after night spent watching the participants, giving their all for a chance to fufill their dreams, has now given way to the sights and sounds of spring. Thank goodness for tulips and daffodils, apricot and decorative plum trees. What a way to come down!
Tuesday, February 16, 2010
Hooray for the Red, White & Blue!
It's official. I am an Olympics junkie. I can't get enough. From the torch lighting at the Opening Ceremonies, until the flame goes out at the Closing Ceremonies, I am steadfast in my viewing. My heart soars as the music proclaims, DUN DUN da dun dun dun dun (which is apparently an NBC and US theme as the Canadian channel does not play this same opening theme at the beginning of their broadcast - go figure).
I have been spoiled though. For the past 2 Olympic games (Bejing in 08 & Torino in 06), I have had the luxury of DVR. I could record every broad casted minute then watch them at my leisure, skipping commercials as I went. Since, I don't have cable available in my new residence, I am learning to watch just one channel - on delay (even though events are happening live in my time zone!).
Still, I wouldn't miss it for the world. Each person competing has worked hard and deserves the right to represent their country in the arena of sport. How amazing is it that we as a world can come together for 2 weeks and talk, socialize, compete, without guns, bombs, or sanctions? It is 2 weeks of some of humanities finest moments.
I have been spoiled though. For the past 2 Olympic games (Bejing in 08 & Torino in 06), I have had the luxury of DVR. I could record every broad casted minute then watch them at my leisure, skipping commercials as I went. Since, I don't have cable available in my new residence, I am learning to watch just one channel - on delay (even though events are happening live in my time zone!).
Still, I wouldn't miss it for the world. Each person competing has worked hard and deserves the right to represent their country in the arena of sport. How amazing is it that we as a world can come together for 2 weeks and talk, socialize, compete, without guns, bombs, or sanctions? It is 2 weeks of some of humanities finest moments.
Monday, February 8, 2010
Food, Glorious Food!
Have I told you lately how much I love food? More accurately, how much I love cooking? First there is the research, then the shopping, the prepping, the mixing, the composing, and finally...a dish to build a dream on.
Yesterday I made pulled pork sandwiches and potato salad for the Super Bowl. I started the pork with a brine of 1 cup brown sugar, 1 cup kosher salt, and 1 gallon of water. It sat in the brine for 8 hours, then I drained off the brine, rinsed the pork shoulder, and rubbed it with Creole Seasoning and brown sugar. I then placed it in a glass baking dish, covered it with foil, and baked it for 5 hours at 275 degrees in the oven. You would think that I should be done at this point, right? Oh no, I then placed on the grill and cooked over indirect heat with hickory chips on briquettes, for another 4 hours, smoking the meat at a lovely 200 degrees.
When that meat made it's way back into my kitchen, the whole house filled with the most mouth watering aroma and I realized that I am falling in love with BBQ. I am not talking about grilling or Faux Q but real old fashioned BBQ. I want a smoker and time to cook more meat and create more "died and gone to heaven" dishes.
It doesn't stop with BBQ though. I have been cooking more lately and for people who appreciate what I put together. I'm starting to dream in food and the word restaurant is cropping up more and more in my vocabulary. The food industry is a hard industry to work in. It is relentless, non stop, work work work. Oh, but the satisfaction of seeing others enjoy the fruits of your labors.....it may be my dream to pursue.
Yesterday I made pulled pork sandwiches and potato salad for the Super Bowl. I started the pork with a brine of 1 cup brown sugar, 1 cup kosher salt, and 1 gallon of water. It sat in the brine for 8 hours, then I drained off the brine, rinsed the pork shoulder, and rubbed it with Creole Seasoning and brown sugar. I then placed it in a glass baking dish, covered it with foil, and baked it for 5 hours at 275 degrees in the oven. You would think that I should be done at this point, right? Oh no, I then placed on the grill and cooked over indirect heat with hickory chips on briquettes, for another 4 hours, smoking the meat at a lovely 200 degrees.
When that meat made it's way back into my kitchen, the whole house filled with the most mouth watering aroma and I realized that I am falling in love with BBQ. I am not talking about grilling or Faux Q but real old fashioned BBQ. I want a smoker and time to cook more meat and create more "died and gone to heaven" dishes.
It doesn't stop with BBQ though. I have been cooking more lately and for people who appreciate what I put together. I'm starting to dream in food and the word restaurant is cropping up more and more in my vocabulary. The food industry is a hard industry to work in. It is relentless, non stop, work work work. Oh, but the satisfaction of seeing others enjoy the fruits of your labors.....it may be my dream to pursue.
Tuesday, February 2, 2010
Job Hunt
The time has come to find a new place to work. A work place that will challenge my intellect and offer better benefits and upward movement. I am revamping my resume and searching the web. Wish me luck!
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