Week 3 – Dicing
February 4, 2008
Dicing
We made an apple soup today. It was divine. My job was to prepare 5 cups of apples for this soup. Though the apples were to eventually be pureed, I wanted my 1/4-inch dice to be perfect. I watched my knife slide through crisp strips of apple, and that was all I knew for a moment. That was all I had to know. For that moment.
I walk into the Studio, and my bills, my work, the stale crumbs of life cannot come in. The Studio is a magic world. The luxury of school. But this is a school that smells and tastes good. And there is wine (to boot!). I like to leave the room for a few minutes so that when I walk back in, this steamy wave of cooking aromas hit with renewed freshness. Those that know me, know that I am in 6 hours of sensory heaven each day. Bliss.
- Blake
