“We should all do what, in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.”   -E.B. White

Sunday, April 27, 2008

The man returns...

Yes, he came back.... and we have re-united.  It makes me feel like the luckiest girl in the world.  It was really sad seeing him walk through the security checkpoint today, on the way back down to the Southern hemi... but I think that our tears were filled with sadness, happiness, excitement, and more emotions than I can explain.  Above all, I am so proud of the man.  Keep the faith Kimbo, keep the faith.  

Sunday, April 6, 2008

Yo, ho, ho, and a bottle of Ouzo.

   If my calculations serve me right, as of April 2nd, I have officially lived for 26 years.  And for that, I feel lucky.  What does that mean?  Have I surpassed the potential of a quarter-life crisis?  Have I unofficially entered a new ilk of young professionals, which are supposed to be at a certain point in their life?  Nah, I don't really think so.  Everyone is different, and after all, its just a damn number.  Tell me what you think....
   The crew on my boat greeted me with a rapping balloon and a bday cake at lunch, during which I made one epic wish, and blew out the candles with a full exhale.  The night of April 2nd was spent at a this great little Greek restaurant on the Inter coastal Waterway, which is a great place to go, if you are not in the mood for heavy conversations.  Rest assured that the loud Greek techno music, the belly dancers, the uncontrollable desire to dance on the tables, and the endless shots of Ouzo, will drown out the need for talking, and let you focus on the pure fun of it all.  Damn, it makes me want to go to Greece.
  In the word of my sis, "its going to be a great year." 

Go get em, Tiger.

Although I just missed out on being born as an April fool, the rents really got me this year, and made an April fool out of me.  Call me gullible, but they did a purty damn good job when they called me on the morning of April 1st, explaining how their old sports management company (IMG) had contacted them a week prior to catch up on the happenings of our family.  While in this conversation (which of course, never really existed), the President of IMG found out that I was a yacht chef, and mentioned to my dad, that Tiger Woods was looking for a chef on his 160' private Yacht named "Privacy."  As my dad was explaining this to me, I was trying to formulate how I could get up to West Palm to interview, how I could make the transition, what kind of food Tiger likes to eat, and all of the other crazy details of this seemingly excellent adventure which spontaneous Aries' always hope for.....until he exclaimed the two-word declaration of "April Fools."  I was speechless.  Good one, ey? 

Where has this southern gal been in the past year?

  • Bra, Italy
  • Milan, Italy
  • Venice, Italy
  • Cinque Terra, Italy
  • Paris, France
  • Sardinia
  • Ajaccio, Corsica
  • Calvi, Corsica
  • Portovenere, Italy
  • Portofino, Italy
  • Villefranche, France
  • Cap D'ai, France
  • Nice, France
  • St. Tropez, France
  • Cannes, France
  • Monaco, France
  • San Remo, Italy
  • Hilton Head Island, SC
  • Ft. Liquordale, FL
  • Seattle, WA
  • Nosara, Costa Rica
  • Charleston, SC
  • Waxy O'Connors, FL
  • Florida Keys, FL
  • Highbourne Cay, Bahamas
  • Harbor Island, Bahamas
  • Nassau, Bahamas
  • Ft. Lauderdale, FL
  • Big Lake, Washington :-)
  • Mt. Vernon, Washington
  • Seattle, Washington
  • Portland, Oregon
  • Hilton Head Island, South Carolina
  • Wilmington, North Carolina
  • Outer Banks, North Carolina
  • Stuart, Florida
  • Palma de Mallorca, Spain
  • Barcelona, Spain
  • Rome, Italy
  • Sorrento, Italy
  • Sollerno, Italy
  • Agropoli, Italy
  • Positano, Italy
  • Amalfi Coast, Italy
  • Ischia, Italy
  • Isle of Capri, Italy

MY MENU MANTRA

I cannot overemphasize the importance of approaching each new menu or each new dish with a fresh attitude. Never look back, burdening yourself with the memory of the dinner that didn't quite work.  Nor should you endlessly repeat the comfortable dish that you have mastered: that promotes a stagnant attitude.  Move away from that safe old chocolate mousse recipe to new ideas, new cookbooks, and new restaurants for inspiration, motivation and incentive.  Learn to discriminate and choose the best of everything.  More than any other quality in other cooks, the one I most value is the ability to see precisely what is needed in a particular dish, dinner, or event.  This discrimination and attention to detail distinguish those dedicated and perceptive cooks I most admire.  -Alice Waters.