The Sweet Life

This morning I went to the Farmer's Market, the last day of the season. As the wind blew away paper signs, tent coverings, and the last of the morning's drowsiness, I bought apples and chestnut flour (on impulse). I've never made anything with chestnut flour and the first chestnut I ate was one of those that are in the jar, which I thought were awful. But I'm already knocking around ideas for the flour and am hoping I come upon something delightful. I also bought 4 bags of dried cherries and one bag of dried cranberries to make apple bread for a friend and his mother. Now that I have the platings down at the new restaurant, I need to work on speed. Which is good in theory, because I do a good enough job, but for some reason, when we get a good rush, sometimes my mind abandons me and I think, oh great, what goes where? But it's a good team, I have backup if I need it and things are going well. We got a review from the Chicago Tribune and we came out with 3 1/2

So I'm having a bit of a tiff online with a friend about the difference in price and food dining experience and quality. It seems that I've been labeled a Food Snob and that's a shame. He asked me what I'd had for dinner and I told him that I ate at Atwood Cafe , a nice little hotel restaurant not far from where I live and shop. The conversation ended like this: There is a difference. And I'm not offended that you want to call me a snob. I wear the title proudly. its nothing to boast about - but i dont hate you....just pity you a bit I'm pitied, and I'm assuming, from his standpoint, a fool. So, according to my friend, there is no difference in the quality, and, actually, cheaper "fast food" is better than the stuff you get when you pay higher prices at finer dining establishments. Also, he said something to the effect that he would be ashamed to say that he spent that much money on food, especially when he could get a weeks worth of food for

Ok, so I haven't even posted about days 1-3 yet, and I'm starting on the fourth day. I'll catch you up. Day 1 Thursday, October 12: I go in, fill out paperwork, and am shuffled downstairs to get my uniform. Hiding between racks of clothes, I'm asked to try on an extra small and small chef's coat and pants. The x-small coat fits, except that the last button doesn't fasten. The small is too big, but all buttons are fastened (I find out later that I'm not the only one with this problem. It seems that they make jackets for men who, of course, have no hips). I'm then loaded onto an elevator and taken to the kitchen where I'm introduced around and meet about 20 people. I'm not good with names. Let's just say that by the end of the night, I remembered only one name: mine. Anyway, my day starts with me helping another lady wrap brownies for a party the next day. Then the night shift comes in and I start to learn the line, plating various de