Bob (this one) wrote:
> AlleyGator wrote:
>
>> "Bob (this one)" > wrote:
>>
>> Snipped a lot of good stuff that I really hated to snip . . .
>> This was, I have to tell you, quite an entertaining reply. That
>> 80-hour hole in your week must be murder (not!). Sounds like you can
>> at least say you've had an "interesting" life, eh?
>
> This is really my fourth "life." Curly-haired folk singer in the late
> 50's and early 60's who sometimes wasn't stoned; sang with a lot of
> Who's Who folks who kept at it and a bunch more like me who were just
> playing. Started as a copywriter (degree in English) in the early 60's
> and ran up the corporate tree to international marketing management
> (and went to culinary school in Europe to amuse myself). Held a few
> miscellaneous jobs to make ends meet while trying to figure out what I
> want to be when I grow up. Foodservice 70's through 01. And whatever
> it is I'm about nowadays. 4 kids along the way with 3 wives of my own
> and several others - between wives - that merely borrowed me for their
> entertainment. Been all over the world on expense accounts.
>
> It appears that the whole "be something when I grow up" is dreaming
> the impossible dream. But in the meantime, I've stood in front of the
> Mona Lisa, St. Paul's cathedral, the La Brea tar pits, La Scala, Texas
> Schoolbook Depository, Mt. Fuji, the Sidney opera house, the twin
> towers (could see them going up from my office near Wall Street), the
> Kremlin, the Berlin wall, Mt. Kilimanjaro... A lot of it was luck,
> but some was certainly drive. But, yes, a lotta, lotta good luck. And
> a huge number of good people along the way
>
>> And here I was all
>> excited because I finally got a Santuko-style knife. Made me feel
>> like Jacques Pepin on the garlic for a few seconds <G>.
>
> I think that's great. Next, it'll be those perfect onion cuts. Then
> the garnish cuts for the sheer hell of it. Buy a book on garnishing
> with lots of pictures. Play with that stuff. It's really satisfying
> to drop a swan on a tray of veggies for no good reason and watch
> everyone smile about it. Or to do that Japanese "whittle" cut with
> long strips of some veggie. Radish mice. The kitchen is the source of
> physical and mental health. A smile is good for both.
>
> Pastorio

(Not snipping a bunch of stuff BECAUSE it's all good..)

Wow, Bob, you sound like a person I would love to meet someday. I always
thought you gave some really good answers to food questions and now I know
why. Thanks for all your help! Good luck at the market.

kili