Cool, anytime guys....one story I told Garrett (Kuan's 3 year old son) is that the dbl bubble gum is for my sous chef when he cooks all day....he has to cook all day long for that piece of bubble gum.
I need to teach more. There's a satisfaction in turning people on to cooking that is not found by just serving food. The aha look that comes, or the comments such as< I never knew it'd be so easy, I can do this at home>.....what really does it for me is when a small child contributes for the first time and has such a sense of pride that they too can produce....there is nothing contrived and they know it.
This past weekend I told a bunch of shroomers at Sun. breakfast of:
scrambled eggs, southern biscuits, morels and cream, sausage gravy, asp and crab. That Greg Louganis is my favorite inspiration....he didn't always go for the most difficult dives he may have done the simplist but he went for perfection. A great biscuit and gravy beats out a fancy mediocre croissant any day....not that I'd stick my nose up at a great croissant.... . If you start out with great ingredients try not to muck them up is a great motto.