Pasturized

My wedding plans have come to a screeching halt. Since entering the work world, my mental exertion is the size of a pea. But! I am pleased to be part of the norm. The nine to fivers. It is such a treat to spend the weekend with friends and, most of all, Shane. Smile. Twinkle. Indeed, I do sit in a cubicle producing presentations and responding to emails all day long. I don't mind the humdrum at all.
Working in the kitchen was definitely, to say it mildly, different. As a female, I was circumcised of all sensitivity except for my tastebuds. My right forearm is scarred with burns. My face was a slate of grease. I was always swimming in my chef's coat, because it was ten thousand sizes to big, and my chef's pants was always sliding down my waist, as my panties rode up.
I was on my feet from one o'clock prepping my mise en place making sure my station was ready by service, which I never was. It was a straight shift of literally working in hell. The heat from the flattop blazed in my face like the hearth of Hades. I was a mess of sweat.
The open kitchen was like being in a circus. The diners ogled as the cooks, with composure and temper, walked the tight rope. This was the ebb and flow of working in the Cortez kitchen. The kitchen was home to pop trivia, culinary minutiae, sexual overtones (usually headed by me), cursing and cussing, bad ninty song improv, manifesting gossip and neverending sweltering heat. From this flux of lunacy and hellish conditions, born many beautiful dishes.
The service part of work whizzed by like a bandit on wheels. Service called for my full attention, a challenge in itself coming from a person with a short attention span. The expeditor called out picks in no more than twelve items. I would than proceed, with no finesse, to fulfill that pick with eagerness breathing down my neck. The work was meticulous, yet grueling with the supervision of the chef making sure each of the many dishes were prepared with proper perfection. He usually communicated with great furious temper tantrums, banging and clamoring.
So you can understand why I was gungho for cocktails to blow me to smithereens everynight after work. I would head to the local bar around the corner a.k.a. The Hightide where the usual shady faces sat in lit corners. My happy hour was over when the bartender screamed, "last call!"
So you see I have grazed on different pastures of green. I must admit, I do miss working in a kitchen and all the electricity that was conducive in that insane environment. I don't mind sitting on my ass for most of the day in an air conditioned office that looks out to the bay bridge. So what, if my colleagues are mundane people. At least, I'm getting paid! Phat.
Most of all, I am more intoxicated with the moments that I now spend with Shane. Shane always said to me, "do whatever makes you happy." So I dared to chase my culinary dream. Meanwhile, our relationship gradually began to capsize, because our work hours was not in sync. I made the decision that I would rather make my sweets, Shane, smile with glee than chase this bittersweet dream. That, my friends, is what makes me happy.
This is Shellie, with all the preservatives, from her overprocessed Cheez Whiz factory bidding you good glop.
fore·play (fôrpla) chronicles of a bride to be














