Bumpy Road

I've had a difficult time lately. I haven't been sleeping well, sometimes staying awake until after sunrise (6:30 - 7:00 am), doze for a couple of hours, get up and go to work, only to start all over again. I think things are settling down now (fingers crossed), since I've been falling asleep around 3:00 am the past couple of nights.

Work was pretty exciting today. Early in the evening there was a fire on the line bad enough that it had to be shut down and everything was moved into the kitchen to the IRD (In Room Dining) line. Thank God for that second line. But then IRD was shut down. The good thing was the fire was contained, we didn't need to evacuate, and we only had about 49 on the books. I gotta hand it to those guys, they rocked and rolled and everything went out pretty well as far as I could see.

Thanksgiving is coming up. I really haven't started cooking or even planned anything at this point. I'm working 8 days straight ending tomorrow and am off Thursday and Friday. I'm tired, but not completely exhausted. I had planned to cook, go to the Thanksgiving parade that morning, relax, and call my family. You won't find me shopping on Friday because I know it'll be crazy out there.

I'd thought about baking and mailing cookies this year, but I've changed my mind. I think I'll make candies instead. That's all I've planned as far as Christmas is involved. I haven't even thought about gift shopping. This will be my first Christmas away from my family. For a while, I was down about it, but I am working through it. It'll be tough this year.

Well, I have to go through my candy recipes, narrow it down to four and start planning.

Comments

jasmine said…
Oh, take care of yourself...

j
6:34 PM
Erin said…
artisansweets-I'm sure I'll have enough left over to mail to at least a dozen people!

jasmine-Today is my first day off back in the city. I'm gonna be lazy as much as I can.
11:32 AM
Post a Comment

Popular posts from this blog

L2O Pain au Lait Rolls

Image
Last year for my birthday, I had the pleasure of dining at L2O, a fine dining restaurant that tastefully uses "molecular gastronomy" here in Chicago. I'd done a stage there, unfortunately it did not work out, but I am still quite impressed with Laurent Gras' food philosophy, how well run and organized the kitchen was, as well as the vibe between the cooks. Anyway, months later I had the pleasure of receiving the recipe for their pain au lait rolls via email from Time Out Chicago . These rolls were so good that I chose them more often than the others that were offered in selection from their bread basket. I'd filed the recipe away, and recently had the pleasure of making some for a dinner party. Initially the recipe was converted from weight in ounces to volume, so when I made it, not only did I double-check the accuracy (I found discrepancies) I converted it to a more accurate gram measure. So, pulling out my measuring cups, I converted it correctly to grams...
Read more

Key Lime Pie

Image
I will admit that I don't like a lot of citrus desserts.  I like my lemons sour-I eat them with salt-and I'm not too keen on key lime pies, though my mother loves them.  Making lemon curd is torture to me.  To stand over the pot, stirring the mix of yolks, lemon juice and sugar while smelling the proteins in the yolks coagulate is not a thing of pleasure.  I honestly think it stinks myself, but to each his/her own.  This doesn't mean I don't make the things I don't like very well.  In the world of pastry, you have to cook for your guests and customers, even if that means making something you don't eat. When changing jobs, going into a new kitchen and executing the previous chef's menu, you're torn between keeping their style, and asserting your own (these events are often booked months in advance, and some have tastings where the expectations are established).  So when I read Deconstructed Key Lime Pie on the menu, like a flip book, the ideas flicker...
Read more

Taste of Chicago

Image
Bear with me. I took photos when I went yesterday, but since those photos include my friend's daughter, I won't post them here. Instead, I'll feature the biggest reason I returned to the Taste this year: the Original Rainbow Cone. I introduced myself to this addicting delight last year. The only day I had off to go to the Taste was on the last Saturday of the event (I believe) and it was the worst day to go. Everyone and their aunt-uncle-cousin-grandma-greatgrandpa-was there. I had to fight to get to the food, fight my way out to Buckingham Fountain to enjoy the view of the lake and to eat my food without an elbow in my face, then fight my way back into the crowd to start all over again. I don't know how I ended up in the monster of a line for the ORC, but I did know that it had to be worth it, seeing as how I practically had to fight to keep my place in line. When I finally got to the counter, I took my cone back out to free space and began to enjoy the best ...
Read more