During prep, I cleaned, blanched, sauteed and chopped a whole mess of beet and carrot greens to be used in the vegetarian baked eggs dish for the weekend's brunch. These greens were picked up from the farmer's market...for free. Customers ask for these to be removed, because they don't know what to do with them. They are bitter but flavorful dark greens that if cooked properly, are like any spinach or mustard green but pack a bigger wallop of flavor. Hey, if we didn't serve it in the eggs, it would go in the trash. And they're organic and local....
The restaurant was a bit slow, and I was offered an early exit, but I stuck around and got to top a few pizzas in the slower later evening. Made a bunch of mistakes -- mostly, if you bring a wet sauce to the edge of the dough, it WILL stick to the peel. If the dough sits on the peel for more than a few minutes, it will absorb the dry flour you laid down and WILL stick. Indeed, a pizza became a calzone by mistake.
ADDENDA:
Spent the morning cooking butternut squash soup for a dinner party tomorrow evening. Roasted the squash, boiled carrots and white potato in vegetable stock, and sauteed onions with apple. Weird looking at sauteing apples and onion, but it all gets blended in soup.
BREAKFAST: 10am, good granola with good milk, .75 bowl, hunger 4/5
AM SNACK: 11am, freshly made butternut squash soup, 1 bowl, hunger 4/5
As I was tasting and adjusting, it got better and better. After salt, a little cayenne, butter and heavy cream, the sweetness of the sauteed apple really receded. So I put in a blob of molasses and....HOLY MOLEY!! I was immediately compelled to slurp up a bowl.
PM SNACK: 4pm, cold meat ball, cheesecake, water, 1 bowl, hunger 4/5
PM SNACK: 8pm, 1 slice pizza, .75 bowl, hunger 4/5
DINNER: 10:15pm, pizza with moz, roasted peppers, sausage, blackcherry and orange soda, 1.5 bowl, hunger 4/5
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