I love food

[MissMillie]

I cooked almost all weekend, and I'm proud of all the food I made. I love to cook it, I love to eat it. I can't think of anything I would rather do w/ my life than to fill people up w/ my food.

I have absolutely no clue how to make that a reality. Restaurant, maybe.... big risk.

How do you leap from what is safe and secure to what you love?

[lizziegrace]

1. I don't have a clue

but I'm glad you love to cook 'cause we'll need the help for the party. Lelapin's flying in at 6:30 the night of the party. (She's spending Christmas with her father)

So you get to meet Lelapin too! :bounce:

[MissMillie]

2. oh... I am so happy to meet Lelapin

you tell me what you're serving, I'll make it happen!

[Sequoia]

3. What sort of food did you cook?

[MissMillie]

4. today I made pot roast and spaghetti sauce

yesterday I made a boiled dinner and my own homemade "Bertolli" which I made with a greek moussaka in mind (egg plant, ground lamb, tomatoes... with pasta and a sauce)

I was going to make a chicken pot pie too, but I ran out of baby carrots.

[Sequoia]

5. I made a meat loaf yesterday

and spent a lot of time preping for it and used 1 lb of Italian ground pork with ground beef and was sorely disappointed because the pork was way too spicy and rather ruined it I'm afraid. It was my first comfort food meal of the season. Plenty of left overs so no cooking tonight. I used to like cooking more than I do now, it just takes up so much time and after work I sure don't feel like cooking and even get mad sometimes, it's so stressful.

[MissMillie]

6. ah... I made meatloaf and meatballs on Friday night

as I was drinking eggnog.... lucky for me, I managed to finish the cooking before the eggnog finished me.

[Sequoia]

7. Oh, I see.

Your eggnog had that extra little zip in it!

[MissMillie]

8. you betcha!

:hi:

[dannofoot]

9. Keep cooking at home...

After nearly 17 years of working in restaurants (including running some with my family), I'd advise against the risk of starting a restaurant.

I've seen brilliant chefs and bakers get absolutely burned out by the business end of food creation to where they hated the sight of a spatula. Some recovered, others have not.

If you love filling folks up, perhaps you could work part-time at a restaurant, or better yet, teach others to do what you do. Offer cooking classes, or start a home-based "Secret Chef" business where you only cook for small gatherings once in a while.

By the way, this past weekend Mrs. Dannofoot and I made Arroz a la Cubano, Chicken Adobo and Kare-Kare (oxtail and tripe in a peanut butter sauce with eggplant, carrots and green beans -OMG is it good!).

[philosophie_en_rose]

11. Adobo!

I'm not a fan of kare-kare, but adobo. . . :9

[unpossibles]

10. I wish I knew

I am too chicken to do this myself. Restaurants are a risky business.