whine & dine

Somehow, last week, I found myself sending out resumés and being approached for a couple of jobs. It’s strange, really, considering how I still don’t know what I want to do, nor do I really want to work. There are a whole bunch of things I want to try doing, but I always figured that I’d give myself a year to do the whole “finding myself” gig before I actually went out there and uh.. started looking.

Anyway, no, I still don’t actually have a job yet. I do, however, have some amazing possibilities ahead of me – one in particular being a chance to foray into the professional cooking world. Most of my friends (and I assume a good portion of those of you reading this) will know that one of my great passions lies in the kitchen, and cooking has been a part of me for the majority of my life. And while it’s all well and good for friends to tell me to set up my own restaurant/catering business, I also know that the (hard) life of a cook is very different from my self-imposed 72-hour preparation marathons when the bunny and I entertain. Fingers crossed that I don’t make a complete fool of myself when that happens!

Also, I’ve just been approached to do my first private dining gig, and I’m super duper excited about this. It’s a fairly simple affair (thank god), but I’m really looking forward to this opportunity and experience. It’s a welcome change from the preparation and “research” (read: massive amounts of deeelicious cupcake-making) happening in light of a wedding job (cupcakes for the wedding favours) that I’ve taken on for early August.

In light of this – and one of the dishes that I’ll be preparing, I’ll be doing a little how-to post on duck confit. You can expect this sometime next weekend (or the week after), and hopefully I’ll remember to use my 30D, so not all of the pictures will be crappy-ish ones off my sexay, sleek GX100.

If any of you can’t wait, here’s a teaser over on vicki’s photostream. I was jointing the ducks and having a rather good time when vicki came over to grab a couple of cupcakes from the most recent batch and her face was contorted in horror at the sound of bones crunching beneath my poultry shears. :)