The following piece is random even by my own admission.
I’ve been able to read a bit more now that I’ve changed position and mental state. I’ve begun reading a book IGNI it’s a book detailing the fall of a restaurant and the recovery road and rise of another restaurant. I suppose the plot seems all to familiar to me, albeit from a perspective of a person who’s literally lost everything uprooted and his road to recovery over the 1st few chapters.
I’m not going to spoil it so go read it yourself contact James in Polymaths he’s great for different books.
Then I walk away and stroll by a stream and see a hazel tree or a beech tree with nuts attached, I’ve to collect them this year, otherwise another year wasted on procrastination. I plan on drying these and using them in place of pine nuts in a pesto or part of a salad, museli, or dessert, that’s just before you ask what you’d do with them as you have a random tree near the house.
I suppose I could forget drying flowers this year and maybe concentrate on preserving the essence of them for future months.
As I sit here I can’t help wonder about doing this as a career, not the “cheffy” part the preserving part, I mean that I love doing it, it’s not rocket science by any stretch of the imagination compotes chutneys cordials pesto relish dehydration powder etc. Yes, use the chef’s skills and head that I currently posess, and go this way, am I driven yes am I mad well, that can be argued am I stable enough to do it, not a chance, I still feel a sense of failure and disappointment as you can well imagine.
This is where I stand right now on chapter 2 beginning the road to recovery and success, failure is not something I’m used to, I’ve always put my heart and soul into everything I’ve ever done so some measure of success was always attained by me in some shape or form.
Like the chef in the book I too will rise again, I heard on the radio once 11 to 1 club words of wisdom” life’s is about falling 7 times and getting up 8″ it’s a line that’s kind of stuck out over the last month to me.
As always @chefpaulc on all social media platforms