Me & My Muse – Day 1039: The Weekend has Begun…

For me, at least.  Having worked my last shift of the week, my weekend has started a day early.

All that remains is finalizing my list for the weekend.  I need to finish packing and get ready for tomorrow. That’s this day in a nutshell.

 

Muse:  Would you like some lobster quiche?

Sure!  That actually sounds pretty good right now.

Muse:  I also made some fresh crab cakes, with my own homemade dipping sauce, with only the finest ingredients, of course.

Nice.  You’re quite the chef!

Muse;  That’s what I’m aiming for.  After all, the restaurant that I work at has earned a Michelin star.

That sound fancy.

Muse:  It’s a five-star establishment.  We only serve the finest cuisine, but you have the treat of me providing that to you free of charge.

What’s the catch?

Muse:  There is no catch.  I am paying for all of your dishes.  I make a pretty good salary from the restaurant, and the over 10 million copies that I have sold of my cook book.

What are you, head chef?

Muse:  That, and I own the restaurant.  I’m sorry that I didn’t tell you that.  In fact, I’m about to open three more in the next couple weeks.

You’re pretty busy.

Muse:  I love cooking.  For dessert, I have a chocolate souffle.  It will pair fine with the lobster frittata that you’ll be having.  I made that lobster quiche just to use up the left over lobster.

Sounds good.  I can’t wait!

Muse:  I’m afraid that you will have to.  It’s not done yet.  I’ll let you know when it is.

Let me know!

Muse:  I will.  Time to check on the lobster frittata and the chocolate souffle…

*Muse vanishes in a beam of light*

Wow.  It looks like she’s a celebrity chef, and a restaurant magnate to boot!

I will now work on finalizing my checklist.  It shouldn’t be too much to do before tomorrow.

Today’s high is going to be 74 degrees and the silver lining is being done for the week.

To those of you who love it when your weekends start early, I hope that you all have a fantastic day.

 

Muse:  I now need to prepare the plating.  A little demi-glace and some complimentary caviar on the side.  Oh, he will just love this frittata!

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