It’s been a while since I’ve been in the food industry.  I had forgotten how it can be.  Intense, more about Exciting, exhausting all at the same time.  My next career step was to continue in the opposite direction, which was a corner office working  M-F.  I am not opposed to that or have totally given up on it.  Of course my idea of an office job be would be working for a food magazine or food channel.   But have found myself standing behind a counter making coffee and selling pies.   Which will eventually lead to running a food truck.   This is where the real challenge comes in.  I have bar backed, tended bar, waited tables and bussed them as well.  I have worked the gamut of fast food.  The worst is the drive thru window.  It takes nerves of steal to put up with the people that come through there.  Maybe that’s why fast food is really for the young who can bounce back after 20 irate customers in a row.    Thankfully the service I am now providing has a pleasant clientele.  It’s not fast food, although it is fast.  The pies are flash frozen and delivered to us and we cook them and serve them.  The coffee is espresso based.  Which means I get to make you a nice cappuccino or flat white.   This is for the person who wants to stop say hi, have a conversation and not just grab and go.  Of course some people are happy to not stay and talk, which is also fine, but we are not McDonald’s, you don’t get it in 30 seconds.  To me this is key.  It will be interesting to see how this translate to a pie truck.  I suspect it will be faster pace then the shop and our clientele wont hang around for too long.  Most will be going to work, getting lunch or possible late night snack.  All of this is good.   In a way it will be like Bartending again.  But instead of cocktails it will be coffee and pies.  Not a bad gig to have.  So the next time your craving coffee and pie, I will gladly serve you.  I sound just like Flo from Alice!  But don’t expect me to tell you to  “kiss my grits!” Unless you want me to!

Making Pie!

Pie in a bag!

Cooking Pie!

MMmmmm Shepherd’s Pie and beer!

We just finished our second beach camping trip and are continuing the grand food experiment!  On Friday night Karlo Meria treated us to a mash up of pot stickers/dumplings.   We gobbled them up quickly, but we all agreed they need a little tweaking before the next attempt.  Of course our new staples Spam Musubi and Beach Pizza were must haves.   This time we used beefsteak tomatoes and added some onion on the pizzas, while the Musubi got a little extra rice wine vinegar.

The other dish that was a resounding success was, Shepherd’s Pie!!!  As with most food we bring camping this was made before and frozen.  This is a great trick because you use the frozen food as ice to keep the rest cold.   Then by the time you use it, it’s thawed out.  The recipe I used was literally off the top of my head and a little of what can we add.  The only thing missing was  frozen peas and if Jason has anything to say we wont forget them again.

Our next camping trip will be 4th of July weekend.  I wonder what we will come up with for this one!!!

Another Turkey day has come and gone and we are sad to see it go.  But we have great memories.  We arrived at our destination late so we didn’t get any pictures of what was made.  There was the usual suspects, stuff Turkey by Joe, decease green beans, side effects stuffing, cranberries along with a few new items.  I made Jason’s famous smoked sweet potato/potato mash, there was a refreshing fennel salad, Brian’s sweet potatoes with paprika, Anna made butternut squash with parmesan cheese, fresh parsley and thyme, while Kirk made a lovely whiskey cocktail that had everyone thankful.  Luckily for us Jason did take pictures and made a fabulous pumpkin pie that disappeared faster than giblet gravy!  Or was it a pumpkin pie?  I told everyone I would let them know what was it it but not til after.  So without further ado the secret ingredients in the the pies were Butternut Squash and Brandy.  No pumpkins were harmed in the making of this pie.  We got the idea from The New York Times http://www.nytimes.com/video/2012/11/14/dining/100000001903215/pumpkin-pie.html  We thought, hmmmm interesting lets do it! The results speak for themselves.  Two pies gone in no time.  We also had an actual pumpkin pie and it was delicious.  But I think from now on it’s Butternut Squash Pie that will be made in The Lab.

As the week ends, information pills we start focusing on Thanksgiving, seek   the ultimate in comfort food.   While Mexican is my main food of choice, I would have to say I have a favorite from almost every region , from Ethiopian stews, Italian pastas, Japanese, Thai, Greek, German, Vietnamese banh mi sandwiches, Polish, New Zealand meat pies, Indian, anything curried and of course French, mmmm butter, mmmm cheese. But for most of us, what we grew up with is what truly makes a meal or dish comforting. This time of year though, it’s Thanksgiving.  Turkey, gravy, mashed potato’s, stuffing, cranberries,  green bean casserole and pie.  I’m getting full and sleepy already!!!  We always add new dishes and keep old favorites but it always ends up with friends and family enjoying a day and a meal together.  To me, that is the ultimate in comfort food.  Food for the soul.  I usually make two or three dishes to take with me and as usual I wait till the weekend before to decide what I am bringing.  Hopefully you have your game plan and can stick to it.  If not, don’t worry, in the immortal words of Hudson & Halls have another glass of wine and it will all work out.  Well, that may not be exactly what they said but I like to remember it that way.  In any case, I will be doing a bit of both.  So as you go into the wonderful day of tradition and new experiences remember to take comfort in all that is around you and eat all you can!