H as it not been forever since I’ve lasted posted a menu? Well, for a while there I was working in a grocery store where they absorbed nearly all of my time, stamina, and brainpower. I was just about a ‘dead man walking’ until they decided to lay me off. Fine. After all the hard work I’ve done, efforts I made to beautify the place, and goods I’ve baked for them, they lost a good employee. But, you know what? It was the best thing that ever happened. Why? Because I now work for a fantastic kitchen store that I wouldn’t trade for the world. They say god works in mysterious ways and, indeed, he does. The store holds many opportunities for me and, as time shall progress and I become more attuned to the functioning of the facility, I may be able to host my own demonstrations, gluten free style. The store manager is also on the board of the new culinary program that’s going to start in the fall of 2010 near here, so, I’m lucky. Really lucky.
Aside from the laying off bit and so forth, I recently have been fighting this confounded illness that I’m still mildly suffering from. I had a double ear infection which then spread to my sinuses. It was uncanny. I still can’t hear 100% and the popping in my ears is driving me nuts. The worst part of it all, however, is that I’ve seem to lost a lot of my taste and that is horrifying. Half of the goods and dishes I’ve been creating just don’t hit any buttons or trigger the “wow” factor in my brain and because my judgment is disoriented, I don’t want to offer dishes of uncertainty. Considering I actually had the time for a change and my fiancée is preoccupied with his new video game, I’ve decided it was long overdue to offer a GF menu. More recently I’ve been toying with flavors, combining ingredients from different countries to see if they would blend and harmonize fluently. In addition, I’ve also been inspired a lot by Iron Chef more for presentation and appearance as oppose to flavors and ingredients. I like to use everything and everything to come up with some sort of new fancy smancy fun way of serving food even if it is just to me.
So~ Here’s a bangin’ menu planned to rekindle my association to the GF menu swap hosted this week by Gluten Free is Life. Her chosen ingredient is cherries, which coincidentally, I have just frozen. Woot! No special grocery trips required.
August 3rd Gluten Free Menu Breakfast Breakfast Banana Split Raspberry Polenta Pie
Lunch Egg, Olive, & Purple Potato Hash with Sofrito Arroz con Crema Sweet Chili Pumpkin Salad with Pistachio Crisps Tuscan Baked Cauliflower Salad
Dinner Paupiette of Trout with Roasted Vegetables and Red Wine Mushroom Sauce Anchovy Baked Potato with Salad Eggplant Rapini Napoleon Boniato Quorn Stir-fry