Month: May 2013

Who’d a thunk it?

I’m pretty sure other people have done this before me, but I just got the memo that roasted artichokes are delicious.

half an artichoke, drizzled with olive oil, sprinkled with sea salt and splooshed with a little lemon juice. roasted on 400 for about 18 minutes, face down on top of a small sprig of rosemary. holy tasty, batman!

Dreams, and Plans, and things that go bump in the night

I had plans, you guys. I still have plans… for this blog, and for all sorts of other things, and then I let stupid little things get in the way. Sometimes people call that “life” but really, life is life, and it can’t really get in the way because it’s the thing you’re doing every second of the day. It’s fear, and doubt, and complacency that get in the way.

So I got unmotivated because of all those things, right at the beginning. Now, it’s still the beginning and I’ve lost some time. I can’t make it up, so I will simply go forward.

I’ve figured out what I want to do with my life. I’ve always known it would be food related, but until a few weeks ago when a couple of close friends came by to talk about the thing I hate talking about the most (financial planning) that it all sort of crystallized and I said it out loud.

I want to teach people how to cook. Not so they can become 3-star Michelin chefs, get on the Food Network and make a bazillion dollars with their line of celebrity chef pots and pans, but so they can have fun, and feed their friends and families interesting food, and challenge themselves within the scope of their own lives. I want to help people who want to cook, but think they can’t cook, to discover that they can cook if someone very patiently shows them how to get started. I want to open my own little cooking school and create a curriculum that helps people who don’t need to be the next Giada or Alton, but rather just want to learn something new or stop being afraid or spice up their love life or find a new way to connect with their friends or their kids or… whoever. That’s what I want. 

That means I have to tell people how to not be afraid of failing—something I haven’t let myself do. Until now. 

So, I’m working on a plan to apply to culinary school, to go part time until i can manage to go full time, and to learn things that will help me be a better, more well-rounded teacher, and help me embark on this little adventure with some credibility and authority. And in the meantime, this blog will pick up from here and go on—same concept, same cook, but a renewed focus. I believe the best teachers are the ones who are humble enough to learn, so here I am, ready to learn. 

And I might fall flat on my face, while wracking up even more student loan debt and I just have to be ok with that. 

So… keep an eye out. Very soon we’ll get back to the thing that brought me here in the first place—cooking.