What was I thinking when I decided it was a good idea to host two brunches at our house on the same weekend? Subliminally I may have been attempting to simulate working in a restaurant or B&B. I don't know how else to explain this, but as I rise up early on Sunday morning, and despite the fact that there will be lovely people showing up later today, I gotta wonder how cooks do what they do every day. Like everything, it's just a job I suppose and if they're lucky, they're doing it for the love of cooking. But one thing's for sure, I love cooking and would want to keep it a hobby and not a profession.
I would write more, but I don't have time for anything but cooking at the moment. Here's the menu for today:
- Garlic hummus and pita points
- Cheese plate with brie, gouda and grapes
- Heirloom tomatoes and Buffalo mozzarella with balsamic vinegar
- Mixed salad with endive, goat cheese, candied walnuts, and grapes
- South Carolina baby back ribs
- Rosemary and lemon oven-roasted chicken
- Dalloyau's Tarte aux Pommes au Four
Punchlines
Why did the chicken cross the road?The road had it coming to him.
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