New job, new house, new city. And now I’m back, Nashville. After many life changes, it’s time to start blogging again. But first, an update. This is a little more personal than my posts usually are, but here goes anyway.
I just started a job as the private events coordinator/PR maven at The Viking Store, a cooking school and retail store for kitchen goods in the pretty little town of Franklin, Tenn., right outside of Nashville. So far it’s going amazingly well. My goal when leaving Chicago and the world of public relations agencies was to find a job where I still got to use the skills I learned at the agencies (communication, management, organization), but closer to the kitchen. Now I’m planning foodie events, working with chefs to choose menus and generally getting people excited about cooking classes. It’s a pretty good match for me. If you have any friends or business connections who may want to plan a foodie event for their group, I’m your girl. I know, I know, this blog is not for promotions, but I had to give myself a little plug. I’m a networker, after all!
Secondly, I moved. And it’s awesome. The house is old and has tons of character. The kitchen is BIG, well not that big, but it’s the first kitchen I have had mostly to myself and my cooking equipment so it feels enormous. I’ve put my tools in a tool drawer, pan lids in a pan lids drawer and have all my cookbooks out and ready for use (in that glass corner cupboard in the picture below). And I love it more than even I could ever imagine. I feel like I’m a better cook these days because of it.
Speaking of tools, I’m looking to outfit my kitchen with some new goods now that I’m surrounded by cooking gadgets of all kind every day at Viking. My current favorite is a microplane. It zests like the devil, and also acts like a strainer when you squeeze a lemon or lime over it if you don’t have a nifty citrus juicer, which I don’t (I smell a first purchase). Lemon zest adds such a kick — the zest takes the lemony flavor to places the juice alone never could. The only way you can get this zippy zest is to use a microplane or zester. So go buy one! Seriously they cost a few dollars and it’ll add so much flavor to baked goods, sauces, dressings — anything — very easily. I was poking around online to find something on zesters to prove my point, and I found this excellent Chow.com video tip. I could watch their online tips for hours. They’re short, succinct and helpful. I’d even venture to say it could make the viewer a better cook. Check them out — it’s only 28 seconds long and definitely worth the time.
What’s your favorite kitchen tool?
PS (can I include a PS in a blog? I guess I make the rules for this blog so YES): I appreciate all the “follows,” comments and encouragement over the years. Thank you so much for taking the time to be interested. It’s my April resolution to update more often with a variety of posts, so stay tuned! Your support makes me tear up just thinking about it. Seriously.
Love and good eating,