cheese
A friend offered me a small job, for anything he told me. Question to earn a few pennies. I obviously accepted. I should not have. But I discovered it too late or too early depending. I started my work day yesterday at 11.30, it ended yesterday at 23.30. So I had 12 hours for me to realize that I would had not, I repeat in my airhead twelve long hours spent standing in a cellar, refrigerated, feet numb and dead tired. 12 hours to present and serve cheese at answering stupid questions remained mostly unanswered (".. it is what your little goat here? And your accent, because you have an accent, you don ' are not with us right? Am I wrong? it is what miss? "" As its name implies: the goat, idiot! ripened goat cheese, and now you know what you said my accent ? yourself what the immigration service or good?? "All this smile, please!) to do the dishes because the hosts were too many and we did not have enough cutlery and even fewer plates. A cutting bread, to remember the names of the cheeses that I list here:
".... (ex smile) so we have a refined Tomme cow fed grape, a small goat nature, a peppered goat, a goat ash and a goat with figs, this side of the table you see the sheep, a ewe with herbs from the maquis of Corsica, which bears the name of a sweet little love and a ewe Chive and garlic, a sheep that ash as you can see looks terribly goat ash, which releases cons by a stronger taste and a smell (poo ...?) goat. Almost sheep cheese, you'll find the blues: a cow and a blue Neuchatel cheese ripened at Porto. You will find below the Epoise, you can not miss it, because it also feels very safe. Vacherin and Gruyere, goat and a cow Toma, the Florette .... Florette why? (Smile stronger) because it is the nickname that the farmer gave her cow, which resembles a flower, it seems I do not know, I have not had the honor. Here I leave you to continue the discovery these exquisite cheeses, with my colleague, Natalia (interlude smile, smile back).
Yesterday I was hired as a receptionist in the gourmet trail. 30 groups of 20-30 people on a journey into old Villeneuve, 9 rallying point offering tasting a dish consisting of a complete dinner. We were the 8th point. I was the cheese. Groups with 20 minutes to enjoy the dishes offered, the course has started for us at 12.41, the second group came to us at 13.01 and during this 30 times. I do not say that at each stage the wine is flowing: I let you imagine the state of the 30 people who came to us to taste their cheese plate. We could accommodate horse, I would have more fun. Between one group and another had to deal with the setting up of cheese (70 different cheeses), washing dishes and knives, not to die of cold in this damn wine cellar, and eat a walrus .. . cheese.
groups are increasingly dissipated gradually as the hours passed, instead of finishing at 21.00 we finished serving the last group to 22.30. He then had to tidy up, wash dishes and soil, all this without crying. Fucking goats. There is no idea I say.
I returned home at midnight, I still feel the cheese and I have no feet or legs.
What are we eating tonight? fondue .....
Ps: holding a receptionist for a gourmet trail? a white shirt and black pants and comfortable shoes but feminine. So I not only developed an intolerance to cheese, I caught the flu and also a little-known form of arthritis in feet.
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