The Ebb and Flow of Life and Some Lobster Rolls

Finally a moment to reconnect with me, my home, and blog. The past few weeks have been crazy busy , but in a good way.  I have so much to tell you. First I got a job! Yeah. Is it the sort of job I was seeking or used to? Not necessarily, but its in my field of expertise ( retail cosmetics management), and company I have long admired and respected. I had to take a pay cut, but its the sort of company you start from the bottom and that’s OK with me as I actually snagged a management position. And great benefits ! This is why we work. The first week I hit the ball out of the park and the powers that be are impressed with my knowledge and history. So for now it works for me and I am grateful. I think there are so many people who refuse to take a step back or settle in this ecomony, but I dont want to sit at home whining and broke  waiting for handouts from Certain Someone (he’s been awesome and very supportive by the way, but a girl has to have her own stash and means). I have met many like myself or even not that were making over six figures andf suddenly having to fall into service jobs or retail after being laid off. You do it with your head held high and joy and gratitude. I also have been juggling Coco Cooks Catering , and have to date produced two successful events. I love it when people love my food and services. I have been studying and working part time in the industry towards this for years to learn the ropes and it is actually into fruition. I know the level of hard painful work involved and have no illusions of instant payoff and glamour. I do it because I love it. Word of mouth and reputation is huge and that’s how it all started thanks to French Foodie Mom and her social set. You never know and  must be ready when opportunity comes knocking. After the first event  everyone said I should I should focus on this and get my business affairs in order. Thanks to my generous aunt, I got the small start up moneies needed to be totally official and meet all requirements. with insurance, licenses, etc. It’s a lot of work and detail, but worth it. Can I give up the day job yet? No. But that day will be coming. Here is a great article in the New York times addressing that very issue. Read it if you want to take a leap into entrepreneurship. I think this is the wisest way to start and I realize it means burning the candle at both ends. But the payoff will be worth it. My latest client  wanted a whole Cape Cod Surf and Turf Theme . She had very definitive views of what she wanted food wise and her decor which was lovely. Naturally I knew I had to add Lobster Rolls to my menu proposal as well. They were the hit of the party! I remember those fantastic lobster rolls I had in Boston a few years ago. There are two camps for making Lobster Rolls. The simple rich decadent tossed  in butter  method or the Celery  and Mayo way. Here is a simple recipe  to celebrate the last few days of summer. My recipe in my head is for 200 mini Lobster rolls , but I will pare it down to give you an idea of proportions. The key to a great Lobster Roll, which will have people bursting into your kitchen demanding more, like the the party guests, is a heavily buttered toasted bun. I also used a mixture of Creme Fraiche or Sour Cream cut into the mayonnaise to add extra flavor, and reduce an overly mayonnaise, fatty taste. A little secret a chef taught  me along the way. Here was the final menu for the event. The top hits being the Lobster Rolls, Beef Tenderloin Crostinis with choice of Horseradish Aioli or Red Pepper Aioli, and the Herb Stuffed Cremini Mushrooms topped with Tallegio. Oh and Shrimp and Deviled eggs with Wasabi! It was all so good.

Traditional Deviled Eggs and Wasabi Deviled Eggs Old Bay Marinated Shrimp on Skewers Herb Stuffed Cremini Mushrooms topped with Tallegio Chesse Lobster Rolls Beef Tenderloin Crostini with Red Pepper Aioli or Horse Radish Aioli Cheese and Relish Platter with Coco’s Picklings Giardiniera Warm Spiced Mixed Nuts ( Pistachios, Pecans,Cashews, Almonds)