Getting organized
I have finally decided on an official California departure date: Oct. 27. Or possibly the 28th. My boyfriend and I will hop in my car and start the trek out west, bickering over my lead foot tendencies and his compulsion to stop at every single point of interest suggested by his annoyingly overzealous GPS program. I have made two cross-country trips so far, and both have them have begun with cheery mix tapes and organic snacks, and ended with sullen silence and gas station hohos. It should be a real hoot.
In the meantime, I have to wrench some winter clothes free from my storage locker and get loads of prescription drug refills, because soon enough COBRA will run out and I, like most of America, will have no health insurance to pay for my various turbo-strength skin salves, lotions and unguents. I also need to make sure I have an actual job of some sort once I arrive in California. Tomorrow I will call Ramekins Culinary School in Sonoma, and ensure that they are still willing to hire me as a kind of culinary jill-of-all-trades through the holidays.
Over the past few weeks, my mom has introduced me to a number of women who are working in various food-related capacities, and one in particular has been especially helpful. She describes herself as a "food professional", which means that she does freelance recipe testing and editing, writing and food styling. She has a great dry wit and a cynical take on the food industry, which I really appreciate since I have so little of an idea of what to expect over the next months, and somehow I always associate cynicism with a measure of truth-telling. I guess that's a rather pessimistic view on life, but what can I say.
Anyway, the food professional and I have a date for Thursday, where I will get to watch her in action testing some low-carb crockpot recipes designed for a corporate client. I have a number of friends who swear by the crockpot for making things like beef stew and lentil soup while they are at work all day, and although I don't have one myself, I am definitely crockpot-curious. The low-carb thing, however, does not interest me one bit. Life without rice, digestive biscuits and fruit? I think not.
I have also been roped into assisting my mom with food and drinks at her 44th junior high reunion this Saturday, which I guess in some ways will provide an introduction to the kinds of things that I may be learning at Ramekins. After four years at a white-collar job and a year of graduate school, I am a little nervous about working in the service industry. I might want to smack anybody that gives me a hard time or treats me like dirt, and there seem to be a lot of those people out there. I don't know how servers manage to remain patient with rude customers. I guess that's a skill one learns like anything else.
In the meantime, I have to wrench some winter clothes free from my storage locker and get loads of prescription drug refills, because soon enough COBRA will run out and I, like most of America, will have no health insurance to pay for my various turbo-strength skin salves, lotions and unguents. I also need to make sure I have an actual job of some sort once I arrive in California. Tomorrow I will call Ramekins Culinary School in Sonoma, and ensure that they are still willing to hire me as a kind of culinary jill-of-all-trades through the holidays.
Over the past few weeks, my mom has introduced me to a number of women who are working in various food-related capacities, and one in particular has been especially helpful. She describes herself as a "food professional", which means that she does freelance recipe testing and editing, writing and food styling. She has a great dry wit and a cynical take on the food industry, which I really appreciate since I have so little of an idea of what to expect over the next months, and somehow I always associate cynicism with a measure of truth-telling. I guess that's a rather pessimistic view on life, but what can I say.
Anyway, the food professional and I have a date for Thursday, where I will get to watch her in action testing some low-carb crockpot recipes designed for a corporate client. I have a number of friends who swear by the crockpot for making things like beef stew and lentil soup while they are at work all day, and although I don't have one myself, I am definitely crockpot-curious. The low-carb thing, however, does not interest me one bit. Life without rice, digestive biscuits and fruit? I think not.
I have also been roped into assisting my mom with food and drinks at her 44th junior high reunion this Saturday, which I guess in some ways will provide an introduction to the kinds of things that I may be learning at Ramekins. After four years at a white-collar job and a year of graduate school, I am a little nervous about working in the service industry. I might want to smack anybody that gives me a hard time or treats me like dirt, and there seem to be a lot of those people out there. I don't know how servers manage to remain patient with rude customers. I guess that's a skill one learns like anything else.
posted by cindym at 2:42 PM
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