grab a fork and meet me in the kitchen

In the two weeks that have passed since we went live with this blog, I’ve become excruciatingly aware of my own abilities, or lack thereof, to keep up with it.  I will feel a rush of excitement when I stumble across a new blog idea.  I think, “Oh, that would be PERFECT for my next blog!”  Then I sit down in my office, shut the door and start typing.  But the phone rings, and it’s so-and-so about her wedding.  I spend 20 minutes with her and then get back to typing the blog… when I notice I have 5 new emails.  So, I check them and respond to all of them immediately.  I’ve just begun on the third blog attempt when I hear the UPS guy come in the front door.  I think to myself that he may be delivering the chocolate and caramel drizzled popcorn that we just ordered, and within seconds I find myself in the lobby, signing the dotted line and “taste testing” the product for quality and freshness.  (Nice perk, right?)

8 to 9 hours later, it’s dark outside and all I can think about is getting home.

Then it hit me.  This is not supposed to happen quickly.  I cannot produce a good blog, even a short one, in 20 minutes.  There is simply no way.  I am just not that good.  So… back to the basics.  I have to sit down, turn off my email, take the phone off the hook and just concentrate.

We apply the same “back to basics” concept in our catering kitchen every single day.  Lately we are working toward introducing as many new menu items as possible.  To accomplish this, we have tastings each week.  The first try is never the best, but the more time you put in, the more explosive the taste.  This week we tasted desserts.  We needed decadent, luxurious desserts…. something that could be plated for an elegant seated dinner.  Thanks to the back of the house, we got them!

Above: Raspberry and Chocolate Mousse Tart with Merlot Reduction

Above: Pistachio Roulade with Citrus Mousse and Pistachio Crème Anglaise

Above: Mango Lime Tart with a Caramel Rum Sauce

As you may be able to guess by looking at my amateur point-and-shoot photos, these desserts were divine.  Delicious, beautiful, and artfully creative.  They did not turn out this way on the very first try… but practice makes perfect.  The same goes with blogging, so practice I shall.