Monday, August 23, 2010
I've been holding back.
I've been lying to you. Not an outright lie (don't worry, my name really is Bruno), but a sin of omission, as the expression goes. I was discussing it with a friend at lunch on Friday and I confessed, "Well, I haven't told the internet yet." She pointed out that I was being very silly and weird (I believe she called me a freakshow, but in a totally loving way), and I agreed. So here it goes, internet:
I quit my job; my last day is this Thursday. I start the professional chef's program at the Cambridge School of Culinary Arts in September.
I got fitted for my uniform and picked up my knife roll and supplies on Wednesday and I've got a week off in between work and school. I'm still not entirely sure what I'll be doing that week, but I figured it's going to be a while before I can just take a week off. School is only 3 days a week, so I'll be looking for a part time job in the field. As for the plan post-education, well, one of the biggest reasons for going to school is to narrow down the options. I hadn't told you yet because I feel like I'm supposed to have a firmer plan.
So there you go, internet, that's my news. Now who wants a grilled cheese?
Grilled Cheese with Tomato and Pesto
You probably don't need a recipe for grilled cheese, but I'm giving you one anyway. It's a great way to use that parsley pesto.
two pieces of whole grain bread
cheddar cheese, sliced
two fat slices of tomato
a blob of parsley pesto (or basil pesto)
Butter one side each of two pieces of bread. Heat a skillet over medium heat, and put one piece of bread in the skillet, butter side down. Lay the cheese slices on the bread, then put the tomato slices on the cheese. Spread the pesto on the unbuttered side of the other piece of bread, then put that on top, pesto side on the tomatoes. As the cheese melts, carefully turn the sandwich over, toasting both sides equally. When the cheese is melted and the tomato is heated through, your sandwich is done.