dishwasher safe

and UV resistant

hope for the flowers

There seems to be no demand for dishwashers these days. Several hotels have posted vacancies for stewards, waitresses, cashiers, clerks, telephone operators, butchers, kitchen helpers, cooks/chefs - the list goes on - but, no dishwashers. Er, could "kitchen helper" be the official job title for dishwashers?

***

Yesterday I had a job interview. It’s not for a position that would send me down the kitchen to get all wet, bubbly and slippery with the dishes though, but instead for one that would keep me high and dry and sparkly in the glory of a business suit in my own cubicle, 9-5/10-6, that sort of thing. Apparently the company found my résumé in… a résumé bank, decided they liked my number and called me up. “Hi. I’m so and so, from uh-huh and I’m inviting you for a pre-employment exam tomorrow at 8 a.m… Strictly business attire… Thank you.” Suspicious it was some fiddly-diddly scam aimed to prey on desperately-seeking-job kind of people, I proceeded to check the company out on the Internet; it turned out they were legitimate. So, I took the test (hey, what the hell). And yesterday, the interview.

The interview went too boringly so-so. And it was my fault, all mine, I tell you. I had been practicing my lines so that the thing would turn around on its head on a 360 and look like I’m the one interviewing/appraising the company but it just went like it did. I forgot my friggin questions! The interviewer asked me several times during the course of the 20-minute interview if I had any questions. Each time I said I didn’t have one. I was an idiot. But I guess the nice thing about that interview was that I didn’t have to slip into a business suit. I did it in my trusty old pajamas, without having combed my hair or having washed my face or having brushed my teeth first. I did gargle with water though. But yeah, I forgot my questions. Maybe the non-prepping up wasn't such a good idea after all.

***

My little sweet basil has born 7 flowers already. I’m happy. Seven  tiny white ones. Should be a sign of good things to come.

posted by: Giuli812 at 15:28 | link | comments |

a start

I usually prefer writing one whole seamless cohesive post to a bulleted one (itself a tough task); but right now my mind is as fragmented as a millipede could get so l'm posting bullet-style and you can't do anything about it. But read. And comment on, if you wish. Apologies in advance as thought fluidity is not guaranteed.

* I've recently discovered the joys of gardening. Herb gardening, in particular. I've been actually getting up earlier than usual (excitedly, at that) just to place my pots of plants under the morning sun and sprinkle water on them. I regularly check for any weeds and yellow leaves and get a wee bit thrilled if I find a bud instead. I could sit there for hours and stare and wait just to be able to witness the bud break but I've heard plants are too shy like that. So I just come back every hour or so.
* I vividly remember having said to myself, inside a bookstore as I passed by the gardening shelf that I would never, ever, even think of getting into gardening. But now I'm actually thinking of having a greenhouse built on our vacant lot, of learning how to compost, of expanding to vegetable gardening. The world is indeed full of surprises I tell you.
* Speaking of surprises, to people who know me personally, do not be surprised if one day you find out that I've bought a farmland and been raising goats and cattle. I guess you should know by now that I literally dream at night of putting up my own cheese factory. So do not say I didn't warn you.
* This newfound interest in gardening and dairy-farming stems from my old old old love of food, cooking and eating, all in equal parts.
* I enjoy cooking for my loved ones. And I wish to someday cook for strangers and get paid for it. Ha-ha.
* I want to be a professional chef, obviously. I'm willing to do what it takes to get where I want to be. Heck, I'd even take on a dishwashing stint at some decent hotel/restaurant if it would mean I'd be able to work close by chefs from whom I could potentially learn a thing or two about chef-dom. Come to think of it, two of my culinary heroes Anthony Bourdain (though more on the writing/food critiquing aspect than cooking per se) and Ferran Adria (Einstein of food, no less) were once dishwashers too before they became the chefs/restaurateurs they are now. If I start much like they did then I just might be on my way. I'm not saying I'm like them but I’ll take my chances.
* Now I'm really seriously considering being a dishwasher. (Well I am a dishwasher – only in a place where I’m the chef I would otherwise want to be working with someplace else.) In fact I've been looking out for opportunities to be just that. No more, no less. I wanna be a Supermodel Dishwasher. And then maybe I could start aiming higher.

posted by: Giuli812 at 22:53 | link | comments (1) |