If you're scared of making a mistake, get over it by volunteering to do something you're not at all comfortable doing. Maybe you'll, like, surprise yourself or something.
Working 11 hours at 4,000 feet, after driving up from sea level, makes you very, very, very, very, very tired and very thirsty -- 30 glasses of water thirsty. Stupid altitude.
Curry lingers.
Let spices cool after they've been toasted, before they're going to be ground. The exact reasons why I have to research, or discuss further with other cooks.
Sumac and sumac onions are my new favorite things.
Don't become complacent; ask for new challenges when this feeling starts to become a little too familiar (like right now).
Moleskines are absolutely wonderful. Best way to keep track of things in the kitchen.
CSA boxes are fantastic, and would probably inspire me to cook more at home.
Preach the goodness of cracklin's. Not everyone is aware of their wonder.
Be more than just a cook. Read the news in the morning, catch up on The Daily Show the next day; watch your (erm, my) favorite Truffaut films again; start reading (or re-reading) all of those incredible German books that have gathered dust on your shelf. As fascinating as food is, and as hard I want to work, I'm more than my job.
