After the craziness of Thanksgiving, the restaurant has been dismally slow, even last Friday and Saturday. People must still be food coma’d or traveling to visit family or something. The rain didn’t help either, but at least I got to spend more of the gloomy morning in bed cuddling with the cats.
Family meal was a Chilean soup called ajiaco. Sous Chef J said that people would make it in order to use up leftovers, so ours consisted of potatoes and rib roast from Thanksgiving. Soup really hit the spot on such a cold night so I was happy.
Speaking of happy, during prep I was reminded of why I love my job. I get to work with food all day! Of course everyone loves the irresistible aroma of hot-out-of-the-oven bread or freshly brewed coffee, but today I smelled what must be one of my all-time favorite scents: roasted lobster bodies. Sous Chef S was making lobster stock and the fragrance of briny seafood filled the room. So. Freaking. Amazing.