So, yes.
Saturday's slipped by and between the rain and the sleep and the lack of an internet connection, my posting deadline slipped by too -
but the bullet point version of my planned post is: I'm going to pitch an internship offer to local French chef Elle Maisdon [read: let me wash your dishes so I may watch your sauces], who owns and runs the French fusion Chateau Bistro in Emory. I'm calling her tonight and am more or less shaking in my shoddily-heeled boots over it, not because she's intimidating - in fact, she's the quintessential gentle French aunt - but because it's just too perfect. More on why, later, but there's the project simmering at the back of my plans...
Andres Pérez: Familia Muerta / Patria Muerta
13 hours ago
Brilliant ebullience, bravo!
ReplyDelete(in an odd coincidence, I have been writing a short fiction that is going to have some connection to culinary equipment in some way. I haven't decided to what extent, because I haven't finished writing it yet, but it's funny because I was only about 400 words into my own writing when I checked my email and saw this. The only reason I know the kitchen will be in my kitsch is that it started, for some reason, thus: "It hardly makes a lick of sense. I hadn't washed the culinary panels well, the way I usually do, so I thought there should be a bad smell the next morning when I woke up to the chore." I have never even thought about writing fiction, but it just happened to me this morning. I started typing, and there it was. And when a creative project "just happens," well, I don't ask questions.)
ReplyDeleteIf you're going to work in a kitchen, you'll want well-shod boots. Do you want my cobbler's number? (He's a peach, hyuk hyuk.)
ReplyDeleteShe has to let you intern, and you'll do wonderfully. We'll be thinking and praying for you!
how did the phone call go by the way?
ReplyDeleteYes, I think we want an update.
ReplyDeleteWhat gives?
ReplyDelete