Are you tired, run down, listless...?

Yeah, As I ave said before, I am extremely over extended lately. This week has been a marathon of work. Tuesday was a huge catering gig then closing the shop (12 hours total) Wednesday 10 hours, Thursday 10 hours, Friday, 12 hours, and this Saturday will be 12 again. That's 56 hours in 5 days. Not bad methinks. So this week in total? 70 hours worked. WOW. do I do anything else? No. I have Sunday off and I'd really like to do steps and blog about it but I have to do laundry and hang out with my friends before they forget who I am. There is no relief in sight either. Odds are, we have to hire someone new since the shop has been absolutely slammed, while this may appear at first to be a chance for me to get more time off, I tell you it is not! I have to train this new person requiring yet more of my time. Once they get trained, I am taking a whole week off if I can,

So tomorrow at the Crested Duck Charcuterie, is an Offal Dinner. Offal refers to all the parts of the animal not necessarily considered edible in American tastes. It is all mostly organs and skin or connective tissue. In most parts of the world, the culture is not NOT waste any part of the slaughtered animal. We do our best at the Crested Duck. Items on the menu include: Head Cheese, Elk Tongue, Rabbit Heart Tartar, Elk Tendon Salad, duck liver pot du creme among other pates and things. It was sure fun preparing today with the Kevin, the head chef. We prepared the pot du creme which he sort walked me through. Kevin is most excited about this "flan-like" dessert. Liver isn't traditionally a dessert food but the way he has prepared it is out of this world. The base is a slightly astringent but sweet semi hard caramel, then atop is a pudding mixture of spiced heavy cream, eggs and the pureed liver. God did it all smell amazing. So tomorrow we will be serving 5 courses to a fully booked double seating. I am excited to get to see all of the excitement on people's faces and on Kevin's as we present the dishes.