Life has lots of twist and turns, joys and challenges that are filled with memories of special times and places. Losing those we love is always difficult and having to make touch decisions on their behalf is even harder. After twelve wonderful years with our Dalmatian, Shelby, we drove her to the veterinarian for the last time yesterday. I can imagine what you’re probably thinking; a Dalmatian, aren’t those the crazy, hyperactive dogs that are dangerous around children? […]
Ah, the Proposal…”Now why do I need that?” After reading my last blog about the “query” process and finding an agent, a fellow writer called and politely pointed out that I put the “cart before the horse” by not talking about how to write a winning proposal before trying to secure agent representation. Uh, yeah, …I almost forgot about the proposal – kind of like telling you to go see your banker before you have your business plan finalized and in hand. […]
You know, I think I’ll write a book someday… Every now and again I hear someone comment about his or her desire to write a book. Years ago as I wandered through bookstores I would browse through the shelves and imagine what it would be like to actually produce a completed manuscript from nothing other than whatever your mind could conger up – be it fiction or non-fiction, something interesting and intriguing enough for those who pick it up to become lost in its pages for hours on end. […]
Paul Stanley, Chef Jamie Watson and Sous Chef Brooke Bridge Our third and final day; we had a great group and I believe I can speak for everyone in our class that we all came away more attuned and acclimated to a professional kitchen than we were before walking into our first session on Friday evening. I don’t feel it proper to describe the third day without first thanking out phenomenal instructors, Chef Jamie Watson and his Sous Chef, Brooke Bridge. Teaching at any level takes patience, yet Chef Jamie and Chef Brooke appeared to glide through the class as effortlessly as sharp knife eases through a tomato. They not only kept our attention, but also explained in simplistic and basic terms what they were doing and more importantly, why. I actually enjoyed Chef Jamie’s “tirades” on the corporate food world and why American’s are so much unhealthier than Europeans even though they consume more whole dairy products and fat in their diet. But that’s a discussion for another day and Chef Jamie can make it better than me. […]
Today was fun! What’s not to like about learning how to prepare great food. It’s interesting to see the mix of people who go take culinary classes. Granted, my experience is still somewhat limited, but it ranges from those there with someone else who is more interested in cooking to those who are seeking to work professionally in the culinary arts and just wanting to go from point A to point B in the fastest way possible. […]