Ah, memories!

I watched a broadcast taping for The Splendid Table at The Museum of Television and Radio last night (it airs Nov. 6th, so you can hear how fab it was for yourself), and the discussion between chefs Thomas Keller (The French Laundry and Per Se) and Anthony Bourdain (Le Halles) made me pine for the long days (and long nights) I spent as a line cook.

I miss the present-moment lifestyle, the comraderie and the constant sensory blast of the kitchen life. I miss exploring the qualities of unfamiliar vegetables. I miss the sense of pride and the instant gratification. I miss being able to speak with my co-workers in the kind of blunt, direct language that a sugar-coated office vernacular would never accomodate.

I do not, of course, miss disfiguring cuts and burns, becoming a stranger to my friends and family, the lack of any sort of balance in my life, or constant calls from collection agencies and the good old student loan corporation.

Mindful of those who straddle the poverty line, here's my link of the day:
Cheap Stingy Bastard's guide to food & drink