I’ve been my families personal go to chef since I’ve arrived. I’m pretty sure they are kinda loving it (understatement). My mom is obsessed with my soups and sauces (OBSESSED). Which is wonderful for me, because those are my favorite things to make. The other night she asked me to please make some red sauce for dinner (for the next day), and she would buy some fresh pasta to eat (fresh store bought pasta has eggs– a no no for me and M). I told her that was fine, but M and I would eat dry pasta, or of course: I could make fresh pasta, then obviously, I offered: “Or I can make you raviolis?” I knew what the answer would be, my mom loves a good ravioli dish (don’t we all?). I spent much of sunday: making sauce, creating a filling, making dough, and having everyone run in and out of the kitchen as I made cute little handmade imperfect raviolis. The night before, I had made a lemon herb garlic sauce, which turned out perfect for cooking shrimp in, and voila: dinner. Yummy, yummy dinner.
You know, I don’t love cooking meat, but I’ve done it, and do it. I did it on the truck, and well, I’ll end up doing it in the future. It’s part of working in kitchens, but luckily, less likely to happen on the cold side of kitchens. I have certain things I won’t do when it comes to cooking meat, which might sound crazy to some, but everyone has their own limits to what they are comfortable making. Sure, many vegans can argue against eating animals, and I think most, if not all, arguments are valid. In my ideal world, we’d all be non meat eating, soup loving fools, but since we’re not, I’m okay cooking most other things, to make other people happy.
There are a lot of big things going on over here, more things than I even thought were possible. I can’t wait to share them all with you as they unfold. It really is the summer of possibilities!