People are always expressing envy to me, regarding what they imagine I must eat all the time. "How do you keep your weight down, with all this wonderful food?" they might ask. Little do they know, Kevin and I are not noshing on shrimp and crabcakes every day. We might have a sample of a prototype menu item, along with all the rest of the staff occassionally, but rarely a full entree. I have been known to enjoy (very much) the oyster fritter (whenever possible). But eating what the customers eat? Doesn't happen. If we get any protein tossed our way, you can be sure it's because it's not suitable for the guests!
Our day usually begins at 7:30, or a little earlier if we've motivated. We'll get started at whatever needs starting first - put the water on for the iced tea, start boning chickens while the kitchen is cool, make the pie, start the bread dough. Eventually one of us starts "breakfast". This generally very hearty meal can be anything from the open-faced avocado/pickle/hot pepper/cheese melt pictured above, to a bowl of pasta with asparagus and garlic, to a steaming plate of chilaquiles (my personal favorite). If I am making the breakfast pasta, I almost always put cream in it, especially if it is spinach and garlic. Sandwiches are not unusual, and definitely the selection when I have to eat at my desk - once again, see above photo.
And of course we often have a dessert after breakfast - this morning it's a bowl of our black raspberries dowsed with whipped cream. (I actually saved mine for later, since that sandwich was pretty filling!) We'll have a sample of a new cake perhaps, or a piece of too-old-to-serve something. Pie is the breakfast dessert of choice, of course, and we always make sure we save a piece for that purpose! (A pie cut into 9 pieces generally offers only 7 to the dining public.)
Kevin has to sort of nibble his way through the rest of the day, tasting, tasting, tasting. He might make himself something after lunch, and then again, he might not. Unless I order something from the menu at the end of dinner service (like the aforementioned oyster fritter), I am on my own for the mid-day meal, usually eaten around 3PM. I can make myself a salad or maybe there's some chicken wings from the chickens that have been roasted for the staff. This time of year I like to make a batch of deviled eggs for everyone, myself included. Occasionally I'll just have a cup of soup and a couple buttered croutons and call it supper. Once they start showing up at Cathy's stand, a big piece of icy watermelon is all I need.
It's not as romantic as some might think, the behind the scenes meals. But you know what, it's still pretty damn good, and you can be sure that I certainly am not losing any weight!
Our day usually begins at 7:30, or a little earlier if we've motivated. We'll get started at whatever needs starting first - put the water on for the iced tea, start boning chickens while the kitchen is cool, make the pie, start the bread dough. Eventually one of us starts "breakfast". This generally very hearty meal can be anything from the open-faced avocado/pickle/hot pepper/cheese melt pictured above, to a bowl of pasta with asparagus and garlic, to a steaming plate of chilaquiles (my personal favorite). If I am making the breakfast pasta, I almost always put cream in it, especially if it is spinach and garlic. Sandwiches are not unusual, and definitely the selection when I have to eat at my desk - once again, see above photo.
And of course we often have a dessert after breakfast - this morning it's a bowl of our black raspberries dowsed with whipped cream. (I actually saved mine for later, since that sandwich was pretty filling!) We'll have a sample of a new cake perhaps, or a piece of too-old-to-serve something. Pie is the breakfast dessert of choice, of course, and we always make sure we save a piece for that purpose! (A pie cut into 9 pieces generally offers only 7 to the dining public.)
Kevin has to sort of nibble his way through the rest of the day, tasting, tasting, tasting. He might make himself something after lunch, and then again, he might not. Unless I order something from the menu at the end of dinner service (like the aforementioned oyster fritter), I am on my own for the mid-day meal, usually eaten around 3PM. I can make myself a salad or maybe there's some chicken wings from the chickens that have been roasted for the staff. This time of year I like to make a batch of deviled eggs for everyone, myself included. Occasionally I'll just have a cup of soup and a couple buttered croutons and call it supper. Once they start showing up at Cathy's stand, a big piece of icy watermelon is all I need.
It's not as romantic as some might think, the behind the scenes meals. But you know what, it's still pretty damn good, and you can be sure that I certainly am not losing any weight!
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