Friday, March 2, 2012
Here's to Winter
In the end I think I'm glad I learned the lessons and I feel very capable of handling whatever is thrown at me in my career because nothing could be worse than that class. And it's not that the class was bad because on the last day, when I was busy screwing up Italian buttercream, I had an epiphany: I realized that I am confident enough in my intellect to not be phased by a mere mistake. Mistakes happen and people get angry over spilled milk all the time, but that mistake says nothing about me as a person. No, that's not true. That and all the many other errors I made and will make in the kitchen say a lot of about me: That I am a person not afraid of screwing up, which is exactly the kind of person I want to be. I think that's what my instructor wanted me to take out of the class. I doubt she achieves that very often, but I think she would be proud. And even if she isn't, I am.
That doesn't get me to Boston. Knowing that plating desserts is probably not my forte, the world can be thankful that I scored an internship at America's Test Kitchen, which is based in Brookline, Mass. That's right folks, THE America's Test Kitchen, the one that publishes Cook's Illustrated and has a PBS show featuring a man with a bow tie. I start Monday.
I have many many feelings on the subject (I proudly embrace my emotions thank you): nervousness, excitement, nastalgia. I left Omaha in a hurry with a large and bouncing potluck and a week of intimate dinners to force my friends to remember me by. I hope they think of me whenever they eat something tasty! (A lofty goal.) I finally made my way back to my home kitchen where I squeezed fresh blood oranges for a gin cocktail and wrapped prosciutto around dried figs and parmesan cheese for an hors d'oeuvre. No one saw when I ate the imperfect pieces of fig in the middle of production or scolded me when I picked the few seeds out of the juice instead of straining them. I played the music loudly and sampled the cocktail well before anyone arrived--just to make sure it was OK. It more than satisfied.
Here's to many more potlucks and intimate dinners in my future.
Blood Orange Gin Cocktails: adapted from 101 Cookbooks
Yields One Cocktail
2 ounces gin
2 ounces blood orange juice
2 teaspoons simple syrup
2 ounces club soda or tonic water
To make the simple syrup, combine equal parts water and sugar in a heavy saucepan and bring to a boil to dissolve sugar. Let cool. Combine the gin, juice and simple syrup. Pour over ice and top with club soda.