“Making the decision to have a child – it is momentous. It is to decide forever to have your heart go walking around outside your body. ” ― Elizabeth Stone

It may seem as though I have slipped off the face of the earth.

I would love to say it was in respect for my last post.

Stopping censorship and retaining Freedom of speech are crucial to our world today.

I fear the changes I see happening in my homeland.

Pink sky at night

The irony is that I now happily live in England. The land my family left for the freedom America offered. The 2 maybe  closing in on one another.

  This subject could easily be a blog in itself.

However I have new reasons why I can not visit this blog as often as I would like. More about this in a bit…

So I will occasionally throw in a bit here and there about my other love…Politics.

But mostly I want to get back on track. Sort out all these forking thoughts I have about food and my wish to bring it to others.

So you may notice it’s exactly a year since my last post. Some symbolism there. Thoughts about a year in silence….

PEACE

Not Quite. I have been very busy. Not just creating amazing plates of food thinking of satisfying my café guests one day. Not just creating new recipes using fresh creative ingredients.

I have been very busy creating a baby brother for my beautiful amazing EllaBee.

My body felt the challenge more than last time. Possibly all to aware of what it is doing. Going through.

I have scary pregnancies. Almost die, barely move 10 feet pregnancies. The first time I did not know this…the second I did. I was as ready as possible.

My first pregnancy I was lucky to survive with 10 pulmonary embolism‘s.

I spent the 1st year of EB‘s life being told ‘No More’. Then a year on my amazing hematologist finally broke down and said I was possibly stubborn enough to survive another.

I have the NHS to thank for my 2 amazing kids and my life. The NHS has its troubles… a whole other blog. But it IS better than nothing.

I wanted my baby girl to have a sibling.

It has been an important relationship to both my husband and I.

So now she’s got her baby brother, or ‘brudder’ as she says. Griff Bee, GB for short. He’s as wonderful as I could have ever dreamed of. Just like his big sister.

So here I am back…ish. I have intentions to grab this bull by the horns. Baby and 3-year-old allowing. I know how quickly this 3 years will speed by.  I am looking at this time as pre pre prep. Like taking folic acid…incase you get knocked up. I need to be ready.

I have built  business plans in my head for decades. NO honestly decades.

Since my sisters and I would play cafe.

I have tweaked it with every meal out and every restaurant visited.

I have one in my head for if some sweet sweet person wanted to drop a gazillion pounds in my lap.

I have one for making soup and homemade garlic and cheese biscuits in my kitchen  to sell at the market.

One for every version in between. I have a chain of forks in my head perfectly suited to university towns and seaside resorts.

A brew pub, we do not brew we are the first to bring the small guys together, here in Lil’ ol’ England.

I have images of flooring and art, tables and glasses.

It is out of control. So this year is the year of the business plan.

To get these babies on the plate… oh I meant paper.

So if I run into that gazillonaire….

I can give them something to clench their teeth into.

Something they just want another mouthful of….

you know how it is not wanting the mouthful to end……

Welcome back hopefully this is the forkfull you’ve been missing!

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The lessons we learn.. the ladders we climb.

The largest of the steep wooden ladders on the...

I have worked in a lot of restaurants. From fast food pizza chains, a large metropolitan Marriott Hotel, Hip restaurants with live music a local Italian restaurant, owned by an Irish American with high standards and great taste.

I have done a little of everything. Worked in kitchens, Done dishes, Waited on thousands of tables, been everyone’s favourite hostess and made all the pasta at earlier mentioned Italian joint.

 I have chopped 15 industrial sized crates of Italian parsley in one standing. Frozen is not the same. It’s just not.

I have chopped 5 gallons of garlic cloves by hand in one standing. Food processed garlic looses something. It’s to mushy. A nice, sharp,  very big chefs knife is what garlic wants.

I have come in on days the Restaurant was closed to scrub the Toilet/ bathroom with bottles of bleach. The bleach smell takes a day to fade. You know there is not a germ on board. Teach your staff well and it will stay spotless.

I can honestly say Every food establishment I have ever seen both the toilet and kitchen. If the restroom is dirty= so is the kitchen. I will not eat fish sushi if the toilet/ bathroom is dirty Feel free to prove me wrong on this. It may not mean a clean RR means a clean kitchen. A dirty RR seems to equal a dirty kitchen.

In my heyday I could remember a breakfast order for a table of eight. In America. Breakfast are varied and confusing, this is an accomplishment.

At Stella’s the local Italian restaurant. Nightly have a 1-2 hour wait for a table. As hostess I would keep guests happy, excited about their meal.

I made all the pasta served for 2 years.

I made the best creamy sausage pasta. I still do. Ask my daughter.

At the Marriott I worked most Thanksgiving and Christmas days. Helping make families memories. I was one cog in a gigantic machine. I learned a lot the. I also opened a bottle of wine worth over $4000. US Dollars. They were not even my table. Everyone else was to afraid.I figured it make a great story even if I got cork in the bottle or spilled it. It has.

The Left Bank Cafe. Ooh close to heaven. I wish I could link this oh what a sad loss. It was all of the warmth I could hope for. With it wood burners and hot soup. Live music from well know folk musicians. I learned a lot here. In more ways than one. I learned about luck, love, strength and friends. It was a magical place.                                                                      On the coast in Blue Hill Maine. If you know it consider yourself lucky.

My first job that was not at my Fathers business was a chain pizza joint.

I was 16. They wanted me to be a manager after 3 weeks. I said no. I did not want to manage a group of unruly students. That I was 2-5 years younger than. Maybe that was a opprotunity I should not have missed.

Maybe that was the rung on the ladder I missed.  Although maybe if I had taken it I would have missed all the extra rungs in between. Some of those have been some very important rungs. Very important rungs indeed.