Saturday, October 15, 2011


What do you suppose chef’s do in their spare time?  I trust they don’t do this on the job.
Some (probably unnecessary) comments by yours truly

 Riddup,  riddup

 Baaah humbug

 Hit that high note!

Funny looking vanilla

Fun --
Prepare to groan

A group of chess enthusiasts checked into a hotel, and were standing in the lobby discussing their recent tournament victories.  After about an hour, the manager came out of the office, and asked them to disperse.
"But why," they asked, as they moved off.
"Because," he said. "I can't stand chess-nuts boasting in an open foyer."


  1. I think those are from the book Play With Your Food. Wonderful!

    Adam, the former owner of Szechuan Cafe on California Ave in Palo Alto, used to carve veggies in his downtime and prep time, whenever he had a moment, and if there was space, at a table in the back of the restaurant where people could watch: carrots became flowers, radishes became swans, just elaborate, lovely work, which would show up later as the garnishes on his dishes.

    He retired; we miss him. And the food was great, too!