Liam offeres me some good advice and menu ideas for work
Thursday, February 28, 2013
Well, I finally hopped on the scale this week and was not unhappy to see that I have only gained a pound or so through all of this. I'm not even going to change my ticker until more time has gone by because with all of the exercise from the commute walking to and from the kid's school and barnehage each day (an hour and fifteen minutes twice a day) I suspect the weight will come off rather quickly. I should be tracking the fitness minutes but I haven't been tracking my food lately so I haven't bothered. My eating has been OK...not great...I am still kind of in survival mode from the move.
Quintessa was home sick the past few days...poor thing. She had been invited to the birthday party of one of the girls in her class and had to miss it. A little sad for the new girl. It has been a hard couple of days...it has been a messy illness requiring lots of laundry and trips in and out of the shower for her. I have been fairly exhausted from all of it too not to mention Liam has been home of course and being four years old, needs a fair amount of attention. Poor little guy...I must be telling him things like this a lot these days "you are going to have to learn to put on your own socks...you are going to have to learn to share better...you are going to have to learn not to spill all your dinner on the floor all the time". Why do I say that? Yesterday we had an incident where he was using the toilet and refused to get off even though his sister was desperate...I did what I had to do! Later that night he came up to me and told me "Mommy, you are going to have to learn not to just run up to people, pull them off the toilet and wipe their bums when they don't want you to!" Really good advice.
In the midst of all of this I have been trying to come up with some ideas for this restaurant I am going to work in for a couple of days. Patrick has been there for the past two days and he has really enjoyed the people and the atmosphere. They are really good at what they do. The restaurant is part of the same company we now work for but not where we will work. I have no idea what to expect but Patrick says that the chef is really open and is looking for menu help from me. The restaurant is part of the hotel we stayed in our first night here...it is in a olf fish processing warehouse...it serves only seafood. It also has some Asian influence. I have also notices that they do some interesting and unusual combinations on the rest of their menu. The kitchen space is very small and they have a student doing the pastry work so I have to take that into consideration in my planning. He has to be able to do in on his own. Fortunately they currently have only three dessert items on the menu...it changes every fours weeks but I am told they have a really good cheesecake that does not need changing.
I will have a conversation with the chef but how about I share my preliminary thoughts with you and then report back what happens? My brain has been all up in this for about three days. Here is what I got:
One of these two concepts for a fruit dessert...I don't actually know what they have on hand though...
!. Lemongrass panna cotta with a pea shoot salad (pea shoots, Asian pear, super thin carrot strips, fresh mango and citrus syrup), smoked mango fillet, sesame seed tuile cookie, sweet sesame seed sauce and green tea gelee...maybe the panna cotta should sit on a citrus sponge cake base
2. Roasted Pineapple with thyme and Szechuan pepper served with herbed shortbread, honey ginger ice cream, oven dried pineapple chips, coconut foam and large flake vanilla sea salt
I also have an idea for a chocolate dessert...
1. Dark Chocolate Olive Oil Cake with goat cheese ice cream, sea salted pistachio brittle, Candied Kalamata Olive salad (with crumbled goat cheese, candied orange zest and toasted chocolate cookie crumbles), Olive oil infused chocolate sauce and garnished with crispy cocoa sticks
2....I should have another idea for an alternative chocolate dessert and I have lots of notes but I just keep getting bored and just sort of hope they go with the above dessert...figs could be substituted if olives are just too out there...
I also have some ideas for their cheese cake involving coffee and oranges but I don't know if they want to change what they are doing.
I am looking forward to it and have all my notes and recipes...I have two days with them...I wonder what will come of it.
Well, I should get a move on...Patrick will be home soon. He has been out across the fjord to a farm. I think he is arranging for the farmer to plant vegetables for us at the restaurant. I wonder if it was a fun day...as I have been sitting here I have seen rain, snow, sideways rain, sleet and now we are back to snow again...not to mention howling winds!
Thanks for reading...I'll report back when I'm done with my stodge.