So far the most popular dish coming out of my station, if we don't count the oh-so-common fried things appetizer platter that almost always jams all my friers during dinner, is a salad of spinach with berries, raspberry vinaigrette, pine nuts and goat cheese.
Since we're on the topic of appetizers, I know that today when I go in I'll have to deal with the squid that's waiting to be cleaned, cut and portioned, later to become calamari. As I mentioned in an earlier blog, it's everyone's least favourite job, which is why I would bet money that yours truly is going to be in charge of the task yet again. Oh well, could be worse!
Switching gears completely, I am counting the days till my visit to Waverman's kitchen. Looking back, Lucy's food writing has been the most influential for me, following her recipes my first foray into grown-up food and cooking. Lucy entered my life via her food column in The Globe and Mail delivered to my doorstep every Saturday morning for the past decade, and although I have never met Lucy, I feel as if we are friends. This is because Lucy's personality shines in her writing, be it a recipe, a blog, or a cookbook (of which she has written many). A woman whose writings I've followed for over a decade, Lucy has dedicated herself to teaching and mentoring young talent and has inspired me more than she will ever know. This is why I am deeply honoured to have been invited for a visit to her kitchen, not to mention thoroughly excited. For more information on Lucy, visit http://lucywaverman.com/all-about-lucy.html