Sous pressure.

My group this week was in sous chef rotation. Oy to the vey, you guys. It was all of the work- if not more- without out any of the fun stuff. I did occasionally delight in transforming leftovers into palatable food for student lunch (or 's'lunch' as I like to call it). What I did not enjoy was the sass I received when I had to ride people. Or when I told them they screwed up & needed to fix it. At least the following day it was all history.

Weirdly, the thing that bothered me the most today was when I sauteed some garlic in butter & olive oil for a ton of leftover fettucini. Chef said it needed cream (it had a sufficient amount of parmesan, fercrissake- gross pre-shedded American, anyway). I take issue with people who expect creamy, viscous sauces all of the time. Fuck, my favorite noodles are with butter & mushrooms. The older I get, the less I like those goopy, blobtacular foods. You just can't taste the food as well with all of that rich dairy coating your tongue. I'll save it for dessert, fanks.

I was so pained at the end of school today, I stopped for a couple of mimosas & a marzipan peach on my way home. I'm all better now.