Hardened Thoughts

Today, miraculously, is a day where I have off. What I mean by that is I don't have to work at the place where my primary income comes from. I do, however, still have to work. Ive been on my own for close to three to four years now and you'd think I'd have it down by now. Still a little sloppy and still a little immature I suppose. I cleaned the apartment and it's still a mess. Laundry that desperately wants to be done. I cleaned my dishes but they need to be put away. I guess I will just leave them there and let the dirty dishes collect around them. And if I need one, I can just grab it from the pile. Good think'n!
Monday and Tuesday we were double scheduled at work so I was thrown onto prep for our brunch. I don;t really see what all the fuss is about. I started off here and things went fine. Now we have one kid who does it, with the obvious help of many, and we seem to always be behind on prep. Well the past two days I knocked out about a quarter of the prep list. Granted its an amazingly large prep list, but what the hell are these kids doing?! One of the interns took eight hours to hand char tinkerbell peppers and then peel them. EVERYONE was riding his ass for that because that is just an incredible waste of time. I decided to see how long it would take me. It took me two and a half hours to char, peel, pit and stuff the peppers. Now that just boggles my mind someone can be that lazy.
Generally I don't carry my camera with me in the kitchen; if I were to whip it out at random and someone saw me they would probably just grab it and throw it in the fryalator. I do carry it with me everywhere else though. But the past few days I have been pocketing my camera into the kitchen. Mainly because I love my kitchen and I would love to just take pictures like crazy in it. But I think it will become a regular annoyance of things in my pockets in the kitchen because I would like to capture some of the things I do there. We have a lot of freedom to create in the kitchen and as long as it works, tastes good and looks pretty chances are it'll pass.
The only thing I have to show today though is proof that I make some really damn good mushrooms. This is a container full of sauted mushrooms for brunch. They are in the walk in cooling down. Before, they were creamed with a chicken stock reduction heavy cream and beurre monte at the end. Now we just saute them off, deglaze with mediera. But I love how the oyster mushrooms look with a hard sear on hteir gills, it is a very clean look. The other mushrooms are Crimini or baby portabello and shiitake. I think that you will be seeing oyster mushrooms on my menu.