today was my last day at my computer job. one more month, and it would have made five years. i will definitely miss the people there, but i think it’s a good time to move on. part of the reason i started going to culinary school was because i felt frustrated at this job. i wanted to try something different, not just look for another job in the tech industry. i didn’t think i would actually become a cook though. i mean, it’s hard work being on your feet all day, the pay is way lower than in the tech industry, and i had no experience before i started school. probably a more rational person would not do this, but i found out i like being in the kitchen and making food. i have more energy overall when i work in the kitchen instead of at a desk. i feel like by making food for people i’ve done something useful and hopefully made some good food for people to enjoy. i don’t really know why, but i guess this is how i am. so i’m going to go with it and see where it takes me. i’m not very good at planning life or making the most rational decisions, but i try to follow my gut. everyone says life is short, so if we can, we should follow our dreams, take chances, and see what happens. we’ll see what happens!
my mom said i should try to keep up my blog… good advice, mom!
anyway, on july 4 i made a five course gluten-free meal (also dairy free and nut free) for ten people. first course: corn chex crusted fried shrimp with a basil lemon aioli and some bell pepper confetti. this dish was cameron’s idea. corn chex is an excellent gluten-free frying material. it’s good for making chicken tenders too.
second course: kalua pork taco with fresh salsa on a freshly made corn tortilla. i started making my own corn tortillas with masa harina (buy it at the store and just add water and salt). i like them a lot better than the ones you buy in the store. the kalua pork is made in the oven with some salt and liquid smoke. local cocktail tomatoes with some jalapeno, onions, cilantro, lime juice, and salt.
course three: red and green lettuces grown in maui, locally grown corn, tomatoes, and cucumbers with a strawberry lemon vinaigrette. the maui lettuce we get at costco. i like salad with all these good fresh ingredients 🙂
main course: mochiko chicken (no shoyu so gluten free) with sweet chili sauce (orange from food coloring…), tamaki gold rice, and kale with some caramelized onions and dried cranberries (if this wasn’t a nut-free meal, i like to toss in some toasted chopped pecans or other nuts). this mochiko chicken recipe is cameron’s favorite from all the gluten-free stuff we tried during his food sensitivity diet. i’ll post the recipe later.
dessert: gluten-free angel food cake with fresh strawberry sauce and a chocolate soy anglaise. the angel food cake has some tapioca flour, rice flour, corn starch, and potato starch.
anyway, it was a good meal, and i think everyone enjoyed the food. the gluten-free/dairy-free lady who came also got some new ideas to incorporate into her cooking so that’s good. i guess i learned a lot during the six months we were cooking gluten-free!