I love both shows, though I’m way, way, way behind in episodes. Next week I’m starting a new job. Time to get out of the banquet kitchen for me, too. I’m going to be managing the kitchen for our Lucky’s Market. They’ve only been here for just over two years, and I’ve been haunting them for a year-and-a-half, always turning up just after they’d hired someone. This time I had inside info. I’ll be developing peoples’ skills and confidence and vision of how they contribute to the whole. Production banquet cooking and baking had gotten to be like digging myself out of the same hole every day. I’d just be stepping out of it, only to fall right back in.

I teach cooking classes in my house on the side precisely because I love the science and chemistry of food, and bringing it to home cooks veritably makes their eyes light up. I’m sure your brother made a good move.

Once I start at Lucky’s, I expect that I’m going to actually have time to catch up on my backlog of tv shows and podcasts. Let’s talk food any old time.