....A few years later
Back to the Central Valley--back to the 209.
I am now the Executive Chef for Woodbridge Golf and Country Club, just north of Lodi,CA.
Back to the air of familiarity and driving with my eyes closed because I know all the bends in the road. Taking the road most traveled. Same ol', same ol'.
The sunsets in California are magnificent still-- the air garnished with just enough smoke to put on a light show. There is always a forest fire of some sort burning in the state.
I hope everyone is good. My parents have gotten older and a little more elderly--my mother has Alzheimer's and doesn't know who anyone is anymore, but I love the little light that shines when she sees me. I miss our hours long political discussions and her ranting about God and the church. She has always been pragmatic and realistic. I am 100% that she hates being trapped inside her own head-IF she is conscious of it; I don't know if she can even put the thoughts she has, in order. Dad says she can't speak anymore, or does very little because she cannot string words together. I worry about it daily. My dad still takes care of her, as much as an 88 year old guy can. They have someone come in, and that's moving to 24-hour care soon.
I really need to write more about my mom because she is an amazing person who made a fantastic cheesecake, pies and apple cake. I always that said it was my father's mother who influenced me, because she was our matriarch and everything she made was from scratch....
truth be told; I cook because my mother taught me to make eggs when I was 8.
The first recipe I "made" on my own was baklava. I never had it. My mother had never had it either... she didn't venture far from her own culinary knowledge-Italian, Mexican and Mid-west American. I remember when we poured the hot honey over the filo and nuts and it sizzled as the filo soaked up all the luscious sweet syrup. She smiled. I smiled. That was the first Christmas of giving my brothers home made treats as gifts.
I love and miss my mother in her current state. But, as this disease has progressed, I mourn my loss of HER.
Okay, so enough of that...
Here is what I do now:
|Pan Seared Nova Scotia Salmon with Braised Leek and Micro-greens dressed with |
D'anjou Pear Vinaigrette
The recipe for the vinaigrette is one of the first I had ever written, it uses
Sparrow Lane D'Anjou Pear Vinegar.
|Roasted Beet and Orange Salad with Laura Chanel Goat Cheese, Filbert dust and|
Meyer Lemon Vinaigrette
Needless to say, I have elevated my abilities over the last few years.
I have cooked thousands of meals over the years now... served thousands of people.
I progress and have grown happier. The last position I had my blood pressure was out of control... I went yesterday and it was 115/64. no lie. I'm still fat and the MD and I both agreed that yes, it's time I do something about it... I'd like my joints to not ache as much. I still out-work the young studs on the line tho'-- but now, in my position, I don't have to... that's what being the Executive Chef is for me now. FINALLY!