Reflecting pool...

It has been an amazing week both in struggles and successes, I really can't hope for anything better right now. I've reached some high points and low points but I'm slowly getting the hang of managing things around. I'll admit though, I am working with the least resources than I've ever experienced and still headstrong with my creative stretch. Building an array of small dishes are a lot trickier than I thought; compounding into that that simple cooking does not leave much room for error. The rewards are invaluable though when I seamlessly replace one dish to another and I can slowly develop a flow. It allows me to focus more on how an ingredient behaves when I use it for multiple dishes. Let's take flour for an example, basic house staple: I use this to make roux (thickener) into two types, the blonde (white roux) and the brunette (brown like roasted peanut butter). I usually cook the flour in butter but I also save some of my rendered fat from cooking and use that when I have enough. The flavor definitely improves depending on the type of fat I cook it in but I also noticed that long and slow browning has underlying benefits. From there I can apply it to a myriad of dishes and get the desired effect, whether consistency or the delivery of flavor, I can use the same ingredient in multiple applications. And not only that, I also use flour for my pasta and pastry crust, which dramatically changes in behavior depending on the other ingredient that I hydrate it with. When I use eggs almost exclusively, it feels more elastic and wet. Butter has a more soft-firm feel and a beautiful crumbly texture when baked. Milk gives it bounce and density when I use it for spooned dumplings. But that's what I mean when I am more intimate with an ingredient, not in the literal way, and I notice more of it's intrinsic qualities. That ability to focus is such an amazing feeling and it allows me to keep growing in my new environment.

All in all. I am happy that I accomplished so much last week and more people are hearing about our new space, it was busier than I've ever seen it. The energy was exhilarating and the  feedback has been constructive. It's like watching a seed germinate slowly and has broken through the surface. I can just begin to imagine how much more we will grow and the hard work we put into it will pay off. The strive is as strong as the will. Once in a while we should stop to reflect on what's going on around us and inside us. Collect our thoughts and enjoy the ups and downs. From here on the only direction to go is moving forward, and I am happy to be in my element and cooking simple food

Egg salad on Puff pastry with white anchovies.

Egg salad on Puff pastry with white anchovies.