On Going Crazy in a Controlled Way
Obviously, a lot of cooking is about rhythm. Which makes sense, if you think about it. And there are, of course, different levels upon which you can operate. You might go slowly and methodically, which is nice…or you can be a mad whirlwind of activity and batter your creations into place with gale forces of intensity. Or anything in between, really. It’s up to you to make the call.
But if you go the “mad whirlwind” route, there’s another step you might be taking too, whether you realize it or not. Are you ready to become a full-on adrenaline junkie? It’s not a bad thing, really. But does it happen? Oh, absolutely.
Winter Blues for Greens
Oh, winter. So cruel to us in the midwest! And then you tease us with tantalizing glimpses of the wonders to come: a warm, melty day here; a burst of blindingly bright sun there. It’s enough to drive us mad with desire for spring.
In the meantime, I’ve got two recommendations if you’re stuck in the same boat as I am: one, give Barbara’s recipe for Chicken with Baby Gai Lan + Bok Choy a try (it’s FANTASTIC), and two, check out my new article on Chef’s Blade. 
You knew I was going to say that last part, didn’t you?
As an addendum to that last part, incidentally, I did get to ride to my restaurant job yesterday! It was so exciting. Today it’s pouring out, but yesterday…ah, yesterday was sunny, mid-60s bliss. A bit wet, but the wet is fine as long as I can see, and also as long as it isn’t going to dip back below freezing and turn into ice on the way home. I haven’t got studded tires, and I’m not prepared sufficiently to take two wheels over ice and snow. Need to train in Minnesota for that, I understand.
So spring is definitely coming, even if it is a bit slow.
WGN FINAL Update! (We hope!)
The loverly Miss Christina informs me that our WGN Morning News thingamajiggy should air from 7am-9am this THURSDAY, FEBRUARY 12TH. RESET THOSE DVRS AND VCRS NOW!
And as I believe I mentioned before, I’ll be posting the video here once I have it. 
Janaki
