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I can cook eggs. A lot of them, and really quickly too. I can cook more eggs in 10 minutes than the average person eats in two weeks. I can feed 20 people a full breakfast in as many minutes, and barely break a sweat. Burgers and steaks, all cooked to exact temps? Can do. Pan frying thirty pounds of potatoes an hour, keeping them uniformly seasoned and perfectly crispy? All day, every day. When you work brunch service every day for 2 years, you learn a few tricks. I learned how to work three stations, call the board, and expedite the window all at the same time. I learned how to be an absolute breakfast monster.
If you know us, you know we’ve been through some big changes recently. Our lives are a beautiful mix of chaos and order. Adding a new member to the family a couple months ago has (obviously) been a huge adjustment. We have both taken leave from work - me, more than Mike, due to being seriously sick, and now we have a silly baby to hang out with. He keeps us on our toes. Literally. I’m actually typing this, while wearing the baby, and bouncing up and down on my toes to keep him happy. We are also so sleep deprived, we sometimes forget the baby’s name. Good thing he isn’t making memories yet.
I have spent the good part of the last year in the hospital, and unable to cook. Mike would constantly tell me it wouldn’t last forever, but I am not sure I ever believed him. I know now, he was right - and I don’t say that often, because I am never wrong.