dawdling

It’s been quiet around the old kitchen as of late. A bunch of small things have been going on I guess. Talked to a _City Paper_ writer about ice cream. Chef bought a Hobart band saw and has been slicing his own pork chops. Baked 312 mini Carolina peach pies for the Palette & Palate art walk. Not selling enough of the Margarita Granita—easily one of the best desserts I have made in years. [As an aside, I must mention how happy this dessert makes me. It is exactly what I want it to be. . . except it is not selling. Three a night maybe. I wish people would simply try it. Last night, a strange request came through in regards to the granita. A lady said she would only try it if I gave her the recipe and she could post it on her website (giving me full credit, of course). The server kindly lied and said I was no longer in the kitchen and that he would most likely be unable to retrieve the recipe. He offered her an email address so that she might contact me later. She wouldn’t bite—literally; she didn’t order one. Why do you ask for a recipe before you have even tried the dessert, I wondered aloud. He didn’t get it either. “If she wouldn’t try it, she certainly didn’t deserve the recipe,” I told him. He agreed. Plans are for the dessert to be referenced in an article in _The City Paper_ supplement, Dish, in August. I am considering keeping the granita on until the article comes out and praying that it picks up momentum between now and then. The avocado sorbet seems to be what stops people. One of the managers feared it would taste like “frozen guacamole” and that isn’t it at all. It’s sweet and creamy and lime-y and subtly avocado tinged. What can I say other than I sold myself on this one. I am truly proud of it.]

Next week looks to be another quiet one. After all, we are adrift in the middle of the summer swelter and dawdling ain’t never hurt anybody in the heat of a Charleston July. When something exciting happens, I’ll let you all know.