And Flowers Never Bend

I'd like to tell you that my lack of posting has been due to all the sleep I'm not getting as a new father, or that we've just been so busy that I haven't had a moment to pause, because then I'd feel less guilty. The truth about the sleep is that I sleep fine. Since The Sardine's birth 6 months ago I think I've had one night of difficult sleep. This may be due less to his fine behavior and more to my increasing ability to sleep through anything, I'm not sure. And as for business....it's dismal this time of year. I did have a few weeks of major activity but all that's over with.

The truth about lack of posting is that I am deliriously in love with my family and am loathe to give up any time spent with them for writing. The other truth about posting is that I of late have been much more a restaurant owner and much less a chef. Work which needs to be done but telling you about my day updating ad copy, or reprinting menus, or getting plumbing bids won't win me many readers. I've also been trying to get and remain organized and not treat every flat surface in my home as somewhere to start a pile. I'm getting there.

I could tell you about mopping up my overflowing grease trap, but that's really all you need to know about that.

We do have one of the more dreaded days in the biz coming up. This post at Fire & Knives says most of what I would. I am so over these occasions where everyone is pressured to have a good time.

In years past we've tried to get into the spirit with a meal of shared items, meant to be eaten with fingers, etc. but never got too many people to play along so I've been procrastinating getting a special menu together. Tomorrow is our deadline so we can get ordering done and really be prepared for the onslaught.

We tried out a new cook tonight. I didn't get to observe him much since I was on the floor being an owner. He's coming back Monday when I'm in the kitchen so I can work directly with him. His big problem? He's a vegetarian, which isn't a problem per se, just a problem if he's unable to taste things with meat products. I've already got one guy with an alleged cream/butter sensitivity. I don't need another taste cripple. Note to self. Ask potential new hires if they have any allergies or lifestyle issues that might prevent them from using their palates effectively during the interview.

So, I'll continue to continue, to pretend.... you know the rest, sing along.

Comments

[john]

If the new cook won't taste anything with meat in it, don't hire him. It would be like hiring a chauffeur who insists on driving with his eyes closed.

[Dr. Biggles]

Ahhh, The Sardine. Due to size or the attempts at bathing?

Grease Trap stories. I haven't run in to a chef who didn't mention a grease trap one way or t'other.

Biggles