You know the stereotype about American women loving foreign accents, particulary British or Australian? While I'm sure that's true, I am here to tell you that there is nothing American women find more irrisitible than a man with a French accent and a fabulous joie de vivre.
J.M. is a Quebeçois on-call cook where I work. He used to be a sous chef, but decided he wanted to pursue more college degrees and teach philosophy at a local university. He simply stays on-call because he loves to cook and enjoys mingling with the variety of people that come through the hotel. Whenever I see J.M. at work, I immediately get a smile on my face because he is like a breath of fresh air. He is incredibly bubbly, looks like a jolly Père Noël, and always gives excellent wine suggestions. I never tire of hearing him say, "Ahh, bon!" after finishing off a fruit display or setting up a buffet. Everyone could use a little more "Bon!" in their life.
I think he should record his voice and sell Podcasts on iTunes of him simply speaking nonsense. He could make millions. And he would make millions of women happier all over the world.
My last recipe for sweet potato chili may have left you wondering what to make to serve alongside it. Well look no further because here is a simple and delicious bread recipe. This cheesy loaf is perfect for dipping into chili (or any soup, or served plain, or with butter on top…). I first made this back in November with a bottle of pumpkin beer, but feel free to use whatever brew you have available in your fridge.
Pumpkin beer and a pumpkin candle...I obviously love fall a little too much.
1. Heat olive oil in a small pan over medium heat. Add onion, reduce heat to medium-low, and caramelize for 20 to 30 minutes.
2. In a large bowl, combine the next 7 ingredients (whole wheat flour through garlic powder).
3. Dig a small hole in the middle of the mixture, and add 1 cup grated cheese and caramelized onions.
4. Pour beer into bowl, and stir until combined.
5. Pour batter into a greased loaf pan (or spray with non-stick cooking spray). Top with remaining cheese if desired and bake at 375 degrees for 40 to 50 minutes.
…I did enjoy this with some friends over dinner on Sunday, and it was very smooth and fruity. Another thing I like about their website is the Fact Sheet that describes exactly what goes into this varietal.
If you read yesterday's post, you learned that I was the recipient of some bad luck in that ice cream exploded all over me twice before 8am. How this came to happen makes me laugh because I think I only have myself to blame.
Number of glasses of wine and slices of pizza I will have tonight before falling into my bed: Yet to be determined.
I'll be back with a recipe as soon as my brain can comprehend cooking again and my legs do not feel like mush.
One thing I've noticed through my work is that most, if not all, events I cater are celebrations. Whether it is a wedding or a graduation, the first day of a training program or the last, a championship ring ceremony or a holiday party. The reason people gather together to eat, converse, and laugh is to celebrate. Even the daily lunch visitor to the dining room on a break between classes or meetings is celebrating (and it is just that brief respite from work that he celebrates).
Tomorrow marks a new type of celebration that I will cater, and that is a celebration of life. A very well-respected woman passed away earlier this week, and her former employer and co-workers have planned a post-funeral repast. I'm certain this will not be as joyous of an occassion as other celebrations, but have to remind myself that it is a celebration nonetheless. It makes me smile that so many (200+ expected guests) cared about this woman enough to plan an impromptu event during the middle of the week. I don't think many people in the world have that effect; she was obviously special.
It will be interesting to see the dynamic in the meeting room tomorrow when all the guests gather. I hope that there will be more smiles than tears. But, we shall see. It's hard to judge a group until they actually come together, and to be honest, I'm nervous about the emotions that will be at bay tomorrow.
But, I'm off to bed for now. It's a new day tomorrow with many new experiences to be had.
Wine of the Week: [yellow tail] Shiraz/Grenache blend from Austrailia. I can find nothing wrong with this wine. Not as heavy as a strong Cabernet, but definitely heavier than a Merlot, with lots of berry flavor. If you have a glass of this, you'll have a g'day mate!