Way, Way Too Much Of A Good Thing

Sun, sand, turquoise tropical waters, 24-hour pizza and ice cream… it sounds like a dream, doesn’t it?  It is.  Especially when you’re traveling with your older sister and your mom, two people who have the ability to singlehandedly make any ordinary occasion, to say the very least, extraordinary.

To celebrate my sister’s milestone birthday this year, we arranged to take her on a cruise to the Bahamas.  Renee has, until now, never had the joy of steaming along on a floating Las Vegas resort, so it was particularly exciting to watch her eyes absorb all of the neon lights, read the gluttonous menus and revel in the slothful lifestyle of our little adventure at sea.

You can probably recall from previous posts my extreme affection for soft-serve ice cream, but what you don’t know is that it runs in the family.  We are also a clan of chronic snackers, on which I’m blaming the extra 3 or so ”souvenier” pounds I’ve returned home with.  Everyone knows that you can nosh your way through a cruise, but hardly anyone really gives you the pathetic details of their sorry, over-indulgent foray into gastrointestinal chaos.  The following is a single day’s account of where my 3 pounds might have come from.  I promise you’ll find yourself speculating how far I am rounding down the wreckage.  I’ll never tell, but if you see me in person, you'll probably be able to without my help.

9AM - room-service breakfast, taken in stateroom: smoked salmon, fruit, bread products, coffee, yogurt, mimosas

10AM - breakfast #2: coffee, fruit, bacon

11AM – ice cream break, coffee

12:30PM – lunch: jerk chicken, curried vegetable salad, calamari fritters, beef in puff pastry, pizza, fruit, ice cream….

After reaching her max, my sister seems appalled at the fact that I, friends, am a bottomless pit.  It's a talent, really.

2PM – ice cream break #2

4PM – ice cream break #3

5PM – visit to the sushi bar (cultivating my very own maki roll, located just above my belt line)

7PM – dinner (2 starters, 1 entrée (or two, if you’re Renee), and as many as 7 desserts before Welly, our waiter, begins jogging in place as he prepares to log roll each of us out into the foyer.  Apparently, we’re not the only ones regretting that last scoop of bread pudding.

Get your own dessert table.

9PM – the last, is-it-even-possible ice cream break of the night.  Probably.

Add a couple of drinks in there, and you’ve got something like 8 million calories.  Or 4 pant sizes, which explains why I can’t even fit into my stretchy pants.

 

So there you have it, folks.  I have more stories to tell and other pictures to share, but right now it’s after 2PM, and I need to go find a soft serve machine somewhere.  What can I say?  Some habits die hard, if they die at all.  

Order Up!

Oh you saints of the food service world… you are the gladiators of innumerable, daunting culinary battles.  Meatloaf for seventy?  That’s all?  18 enormous pizzas?  With one oven?   No problem!  Home-made bread for 150 screaming kids? Honey, you look terrified - did someone start a fire? 

This weekend, I cooked for 50 people, spanning 6 meals, Friday night to Sunday afternoon.  To any camp chef or kitchen staffer, this probably wouldn’t be so alarming (or to one exceptional young woman who usually helps out on weekends like this).  I’m not sure why my name was anywhere near the hat they chose from to fill the void this time around, other than, well... the fact that I’m not doing much else these days.  But seriously, someone should have “accidentally” slipped and dropped my name out of the running.

 

The source of my culinary inspiration.

Here are a few lessons I learned this weekend while I was messing around with sharp knives and hotel pans:

1. Always cook more bacon than seems appropriate.  What you don't realize is that people have a special, very-expandable pit in their bodies, solely for stashing fried pork.  As C said on Sunday morning, “If you serve bacon at breakfast, there won’t be leftovers, and if you serve more bacon, there still won’t be leftovers”.  He was right.

2. When making pizza dough in the huge Hobart mixer, be sure to pause the machine when you are pouring flour into the bowl.  I know what you’re thinking and no, the dusty powder didn’t fly everywhere.  Instead, the curlicue dough attachment crushed the aluminum pitcher I was using to dump the flour, which is no longer a cylinder – it’s now just a long oval made out of metal.  It squashed like a tube of toothpaste under a car tire. 

3. Keep your hands out of the Hobart mixer.

source

This guy knows what I'm talking about.

4. How to make bear crack.  It’s candy, and I guess bears really do like sweets.  This is just one more trick I’ve learned in our neck of the woods.  If you live in a suburban area, don't use this recipe.  I will not be responsible for bears snacking on your children because you like to take their pictures when they eat out of your bird feeder.  Common sense could save the world.

5. Wear good shoes and sleeveless shirts.  I could’ve done hot yoga in that kitchen had I brought a mat, and it’s almost winter here. so I can’t begin to imagine what it’s like to work in a Miami restaurant.  If you don’t have any sleeveless shirts, I suppose a bathing suit would work, but I’m not sure how that floral tankini or those Hawaiian board shorts would fly with the state inspector.  Bottom line: it’s hot, and after 12 hours on your feet, you’ll feel like you are waddling around in shoes three sizes too small with a pair of newly acquired cankles.

6. When the crowd has left and the day has ended, you’ll get enough of a happy, tired endorphin rush to help overcome the swelling as well as the bacon aroma that has imbedded itself in your scalp and fingernails.  Above all, you’ll be thankful for those crucial other hands that helped put you food on the table.  At least I was.

So to every line cook, sous chef, dishwasher and baker out there – you are underappreciated champions of the greater public.  You perform miracles daily, converting old bread, eggs, milk and sugar into a bread pudding that I could never rival, and yours feeds 85, while I generally eat my 9"x12" alone on the couch, unless C gets to it first.  You order vast amounts of food with precision and can compose menus quicker than I can write a status update.  You are astonishing individuals, and on behalf of all of us who eat with vigor and abandon, thank you.  Don’t ever stop.