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     I'm getting ready to begin my first real week of being a line cook in a restaurant.  After training last week, I'm happy to report that I loved it.  Really loved it.  Which is good, since I've pretty much pinned myself to restaurant work for the rest of my life.  Figured the least I could do would be to actually work in one and see what it's like.

Pineapple Cookies

     I celebrated that training week of cooking by coming home and.....cooking.  There was some question on the part of The Man as to whether I would come home, put up my feet, and refuse to look at food again, leaving the fam to forage for scraps in the refrigerator like raccoons.  He needn't have worried.  Last night, after dinner, I sat for a few minutes reading a book about cooking, and then put it down to go back in the kitchen and cook some more.  I don't even like cookies, but I was called to make pineapple shortbread ones by some twisted, unseen force that seems to come over me when I think, hey...there's half a can of pineapple in the fridge that should have something done to it.

     Saturday night, dinner was grilled pork chops, angel hair pasta tossed with lemon juice, olive oil and herbs, and green beans.  Simple, but delicious.  Sunday morning I got up and decided I needed to create something a little bit different.  The Girl wanted an omelette simply made with ham and cheese, which she got, but The Man and I needed something with personality.  I made our omelettes with tuna, banana peppers, cheese and minced onion.  I know what you're thinking, but trust me...the combination just works.  Topped with just a little dollop of sour cream, they were, as The Man so eloquently put it, slammin'.  The Boy wanted cereal, eggs being just a little bit too close to healthy for him.

Quinoa

     Last night, it was grilled chicken breasts, quinoa, and steamed broccoli and cauliflower.  If you haven't yet tried quinoa, you should.  It's a snap to prepare, and has a great, nutty flavor to it you just can't get from rice.  It's also very versatile, and can lend itself well to any variety of seasonings to compliment your meals.    All that and nutritious, too.  Can't go wrong.  After that, and the cookies, and reading a little bit more of my cooking book, I went to bed.  I couldn't sleep, though, because my little pea brain was swirling with ideas and recipes for soups and sandwiches and desserts and things I could create.  And looking forward to getting back in the kitchen today.

     I'm well aware that this constitutes an obsession.  At least I'm obsessed with something that can make other people happy, and take care of my family, and provide me with an income, though meager it may be.  So, yes, I'm obsessed.  And frankly, my dear, I don't give a damn.