TracyFood

Two different kinds of rewrites. 8 February 2007 9:59 pm

Posted by Tracy in : Morning Glory, cooking, recipes, work , trackback

I got home from a closing shift at Morning Glory today and realized I’m starting to think about the café in “we” terms. Like “We share all the tips for a shift equally, none of this ’servers tip out some percentage to the kitchen’ stuff” (and I must say: Monday’s tips feel mighty fine in my wallet, even if they’re less than a third of what I made in tips today, to which I must say: hot damn, we did all right). What’s more, that realization actually gave me a warm and fuzzy feeling, much better than the ache in my feet, so to celebrate the fact that maybe having a job isn’t all bad, I rewrote the About Tracy page to reflect this little shift in my mental map of the universe, and I’m pretty happy with the result, even if it took me two Clash albums and some Belle and Sebastian that could have been used to work on recipes or something.

Speaking of recipes or something, on Tuesday night I sat down with my big pile of signs and matched them to recipes when I had them (and ran out of freaking paperclips, but I digress). Yesterday I sorted the signs with recipes and the signs without recipes into folders based on how they were sold at Sundance: soups, salads, and hot entrées. Then I made a spreadsheet checklist of the contents of the folders, to post on my wall so I can obsessively-compulsively track my progress on my Sundance recipe adaptation project. The grand totals, by the way, are:

37 soups, 16 with recipes, 21 without
+3 salads, with recipes
+29 hot entrées, 13 with recipes, 16 without

= 69 Sundance signs total, 32 with recipes, 37 without

Huzzah! Now the signs with recipes are for the most part going to be the easiest to rework, because most of them just need dividing and testing. The signs without recipes will be a little trickier, because I’ll have to read their ingredient lists and reconstruct recipes from memory instead of written or printed notes from the times I made them at Sundance. But on the other hand, a lot of the recipes I didn’t bother to copy and take with me are based on things I cook at home, either from memory or cookbooks or (most likely) anew each time based on a mix of the previous two. So they’ll provide lots of opportunities to write about cooking as a weird inventive act, which I love. Again, huzzah. And that’s probably enough about my recipe adaptation/development process for one day. Tomorrow: an actual recipe!