Our rockfish supplies are running low, but we are working hard on replenishing our shoals this month, possibly with an added surprise. Use code FISHFULTHINKING at checkout for BOGO on tins of rockfish!
A quarter of this year has seemed to vanish before my eyes. During my last trip to San Francisco, I ran into a chef friend of mine while waiting at the host stand of a swanky restaurant. We decided to dine together with our companions at the bar, sipping wine and ordering far too much food for the four of us. After we feasted, we rolled ourselves out the door and continued to make small talk for the next few minutes while we waited for our ride shares to collect us. My chef friend and I were commenting about the rarity of us bumping into each other on a Friday evening. Chefs don’t dine on Fridays. Fridays, and Saturdays for that matter, are strictly for the bridge and tunnel crowd, dining novices really. And then he said something that made the hairs on my arm stand up. ‘You know what it’s like, having your head in the sand working in kitchens —unaware of anything else going on in the world.’ I thought I was the only one. I had been punishing myself for years for being uneducated in quite literally everything, but food. I spent almost two decades with my head down, with blinders on, and was convinced my obsessive tendencies were to blame for being a defective human. There is no doubt in my mind and soul that I love food. The kitchen will always be a place I feel at home, but now I know the purpose and essential need for boundaries. When I do anything, I attack it full throttle. Why else would I do something if I wasn’t going to pour my entire being into it, right? Boundaries. I’ll continue to approach the things I do in my life with what some might deem as unnerving enthusiasm— this is what makes me the one and only me. I have been learning, and moreover practicing, through this self-employment journey that by possibly approaching self care and personal life with as much gusto as I do work I might just encourage those creative juices to flow much more freely. Thanks for reading and much more importantly all those fishy orders. xx, Sara