It's been quite a while since I've posted anything. Learning a lot in the kitchen, taking tons of notes and will eventually get them into actual recipe form.
I just got back from a big organic bakery in the hills near here. Unfortunately, it's really foggy this morning and I couldn't see the amazing countryside very well. The owner speaks English, so I will go there to work for three days next month. Great breads and pastry and a huge (think two king size beds) woodfired oven that the owner built himself inside the building. I'll be taking pictures there.
Tomorrow (or at least I'm told) we are going to slaughter pigs that we'll make into salumi and prosciutto on Thursday or Friday. Roberto, the restaurant's co-owner thinks he can set me up with a stage next year doing this exclusively. That time 'round, I'd have to be fluent.
We had another American stage work here Saturday. It was nice to be able to speak American English for a change. He is executive chef of a restaurant in Lawrence, KS. Mostly self taught and his stuff looks really great. If you're ever in Lawrence, check out his place http://www.tellerslawrence.com/
I've been listening to way too much Elvis, but the guys here love it. In my spare time, I've been absorbing Spring Creek's newest album due out in May. Alex hooked me up with the password to download directly from the studio. It's definitely "shiny" compared to their first two. The title of this post is the name of a Taylor (guitar player) song on the album that seems more than fitting for my experience here. Here's a little preview of the album http://www.youtube.com/watch?v=yGQ__-lbb98
Well, that's about all for now. I'm gonna try to update more often. I'm really trying to plan all of the things I want to do in the next 50 or so days I have left. I have a lot of food things to do and also see more of Europe and Italy, so maybe things will actually be interesting for the rest of you.
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