It feels like it has been forever since I’ve blogged. Today, I suddenly got an urge to write up a post. I’ve missed the blogosphere. These days, most of my writing time seems to be devoted to edit #1 of my book. And blogging, sadly, has become secondary. But here I am, back again and ready to catch up.
I effing love the sweater-weather that we have been having lately. Why can’t it be like this all year round in socali? And this is around the time that many of us start putting on our “holiday weight”. And obviously, I am no exception. And then come January, I get determined to shed off all the fat that I have accumulated over what I like to call “the pigging out season”. This seems to have been kicked into gear lately.
On days that I start work at an earlier time, I seem to pig out more. I am burning more calories, and therefore, I only get hungrier and end up consuming more food. But at the same time, I found that eating breakfast really does suppress hunger throughout the day. I normally don’t ever really eat breakfast. But on the days that I work early, I make it a point to eat before I leave the house so that I don’t pass out from the behgo-rage. Doing so has actually been reducing the “starving” moments. So I am not “starving” as usual, but I still get hungry.
Having eaten breakfast, I start to get hungry around 1pm-ish. On these early starting days, my belly gets happy because there is a guy from the day shift that loves to cook for me. Obviously, there is no question of who has become my favorite lol. Anyone that cooks, buys, or brings me food scores points with me. I guess this is both a blessing and a curse. Most of the time that he makes me something to eat, I don’t even want to estimate the calorie count. I immediately get the urge to go for a jog after devouring one of his dishes.
This is what he made for me today.
The burger was nearly the size of my head. Toasted burger buns with double beef patties, lettuce, tomatoes, caramelized onions, avocado, bacon, thousand island dressing, blue cheese, Cheddar cheese, and I don’t know what else. I dipped it in a mixture of blue cheese dressing and Sriracha. Oh God…..I so need a jog as we speak. The giant monster burger actually kept me hanging until around 9pm. And for me, lasting that long without eating, is pretty amazing.
A few weeks before that, this is what he made me.
Four tacos – made with strips of chicken breast, avocado, cheddar cheese, tomatoes, lettuce, and onions. These snack sessions are usually done standing up, hunched over a prep table. That is how we eat in the kitchen. But I think there is a law against eating in the kitchen. I don’t remember if that law only applies to certain counties. And I don’t care. I usually need to eat periodically. Or someone will get slapped.
A coworker, AD, asked if she could have one of the tacos. I told her “no”. She laughed and called me a “pinche gorda”. And the next day, she said to me, “I’m mad at you,”
I asked her why. Her response was, “because you don’t give me taco. I’m never forget that, puta (and coming from her, “puta” is a term of endearment),” lol….oh well, sorry. Miss Kim doesn’t share food. And that’s that. AD got over it the next week. Good times.
And speaking of good times, I am ecstatic that another one of the “bad apples” from the BOH bunch has left the building. The last “bad apple” that left before her was the prick of a sous chef, Tony. Remember him? Well, I think it was around the same month that this “puta” was hired.
We all know that I am pretty respectful about others’ privacy when posting publicly, right? But, when someone has given me a reason to really despise them, I really don’t give an ounce of remorse and they are dead to me. So here I go.
So during the time that this…let’s call her AWB (for annoying whiny bitch) has been with us, she has accumulated a couple of different nicknames. Some have been calling her, “white trash”. Another person has been calling her a “pogo-stick”.
Like I said, when I find myself hating a person, there usually proves to be a good reason to (and despite what some may think, I don’t hate most people lol). I hated AWB from week one. The first couple of days, I guess she was on the “happy” spectrum of her seemingly bipolar disorder.
And then…….THAT VOICE…that high pitched voice that seemed to have reached the highest level of whininess…. JUST….WOULD.NOT.EVER.SHUT.THE.FUCK.UP. Okay, she was chatty, whiny, and annoying. Her presence annoyed me. I hated her. But I was able to live with it, do my job and do my best to zone her out and not slap her.
After months had passed, her true colors started to emerge. She started trying to tell people how to do their job, talked smack about everyone, and believed that only she and she alone, knew what she was doing. Apparently, having gone to “culinary school” has armed her with master chef status and the right to start drama with everyone. I heard that she even yelled and bitched at the boss, which apparently, finalized her getting kicked out. I know that she had gotten a number of warnings for starting shit with…oh…at least five people that I know of so far.
I guess she was not bad at her job. She was a hard worker and worked clean and all. AWB was happy and friendly (yet always annoying) about 75% of the time, it seemed like. While under pressure or stressed is when she’d seem to have her bipolar episodes. It seems like I was the only one that sensed that she was a ticking time bomb ready to explode, in only a matter of time. I am intuitive like that.
Look at how Miss-Know-It-All likes to spell “caramel”.
Yes, I took a picture of it. Misspelling labels is not uncommon in the professional kitchen. Many of the mistakes are usually from those that are not fluent in English. And sometimes, it’s from American born delinquents that think that having gone to culinary school makes them “know stuff”. I know some chefs that hate hiring kids from culinary school. AWB is probably a classic example why, -an American born, self-entitled, holier than thou, I-went-to-culinary-school-so-I-know-it-all who loves to argue, talk back, and start drama.
I still stand firm that it’s pointless to argue with an idiot. A lot of times when going on one of her rampages, she’d be talking out of her ass, thinking that she um….KNOWS STUFF. When listening to her sometimes, I laughed inside, thinking…”MORON”. But…whatever floats her boat.
I am the last person that should knock anyone’s spelling. I can’t spell either, thanks to the years of auto-correct and spell check…I forgot how to spell. But, I just couldn’t help myself. I had to make the correction to do “caramel” justice.
Anyways, the kitchen has been much quieter this week. I am slowly (but happily) getting used to the absence of that screeching, piercing, whiny voice that used to echo throughout the kitchen and make me cringe
Trying new items
A new item that we have been using has been finger limes, aka caviar limes.
We use these things on raw oysters. Personally, the alcoholic in me (kidding, my once a month drinking habit doesn’t meet the standards to qualify as one) would like a cocktail or ten made with these.
I also tried draft coffee for the first time.
Our regular diner (that used to come in every single day), SF, bought me a glass. When I got off my coffee detox, SF was telling me how good this Caribbean Coffee was and how much he liked it. I drink iced coffee or an iced latte almost every day, so I already had my coffee fix for the day. After I had the draft that SF bought me, I think I was wired for the rest of the night. But I liked it.