I’m 85 pages into Kitchen Confidential and I’m enjoying it very much. Anthony Bourdain inspires me to spend more time in the kitchen, improving my craft (because “a good cook is a craftsman–not an artist”{pg 62} which is good, because my sister is the artsy one) and trying new things since “your body is not a temple, its an amusement park. Enjoy the ride.” {pg 73}
I want to enjoy the ride.
As a result, I have the following plans for the week:
- Watch “No Reservations”, because as Anthony Bourdain notes in his blog, the episode contains “Baby softshell crabs, slowly stewed cuttlefish, cooked in its own ink, sweet and sour sardines, pastas you’d cheerfully kill your own best friend for a taste of-and the best damn risotto I’ve ever had. Eat first-or watching will be a torment.” I can’t resist something like that. However, unless something really earth shattering happens, I probably won’t be posting the play-by-play. I’ve decided that television about food should also be savored and enjoyed, like food itself, and I’m losing something by trying to take notes and compose something in the moments after the show concludes. But I still recommend “No Reservations” highly.
- Make Rick Massa’s Ultimate Recipe Showdown winning “Cheese Lovers 5 Cheese Mac and Cheese”
- Make Rachael Ray’s “Turkey Turnovers” from the February 2009 issue of her magazine
Mom and I went to the “real” grocery store, two towns away, today. Let me warn you, 5 Cheese Mac and Cheese is not a cheap dish to create. But overall, the experience was much more relaxing and sucessful than last week’s shopping trip. I’m really excited about spending some time in the kitchen tomorrow and sharing how it goes.
