-a pack of big red gum
-creme brulee torch thing
-a lot of books (eating animals, organic inc., menu marketing and management, inventory and purchasing, and many many more)
-christmas cards i never sent out
-jar of money
-bogen photo enlarger
-various menus (taco place, falafel place)
-rhett miller cd
-5 crates of records (under the desk)
woke up, cried. watched regis and kelly, got bored, cried. watched rachel ray, thought that maybe at this point in my life i should start drinking heavily. cried. watched martha, spaced out, and realized i was in a staring contest with my cat. now martha is teaching me how to craft a coat for my dog. and just now i realized it’s 11:47 and i’m still in my pajamas.
planning on my lunch tomorrow. i’m thinking pita house. i’m might get lunch special #1 “combination of Shish Kabab, Kifta Kabab, Shawarma, and Falafil served with salad, rice pilaff, and hot Pita bread.” S O HUNGRY!
He said he would use that money — which he earns mostly from consultancies and other businesses — to establish his new academy and to finance scholarships so the world’s most talented cooks can attend.
“We had planned to use the two years to see how El Bulli could evolve,’’ Mr. Adrià said in a telephone interview. “We’ve been looking at many options, but yesterday we decided that the foundation would be the most satisfying.’’
He said of the demands of the restaurant, “at that bestial pace, it would be impossible to continue.’’
Adrià said the academy would be “a place for free thinking and kicking around ideas’’ about food. The El Bulli academy would likely work with many cooking schools around the world and would seek students — perhaps 25 in the first year — who had the highest levels of professional training.” —http://dinersjournal.blogs.nytimes.com/2010/02/12/el-bulli-to-close-permanently/
i could really go for brunch at schubas right now.Eggs New Orleans
poached eggs, crab cakes, tomato & hollandaise on an English muffin served with hash browns