The Big Picture

They say to look at the big picture. And, a person has to focus on details.

When the information is contradictory, then you go with instincts.

There's always lots of advice, and I'm struggling here to sort it out.

Working a seasonal job is not really that easy but its very stimulating. No doubt there. New people, new location, new circumstances.

And it ends, so a person tolerates stuff just to make it to the end. Looking at the big picture, the sins of a very few aren't worth calling it quits. They are just minor details.

The big picture has the bridge in it. Whether we burn the bridge, or keep it open is important.

A bridge is the symbol of hope. Hope for a continued journey, hope for a better other side, hope for connection to further goals.

In the end none of it really matters, the race is only with myself.

North Rim Grand Canyon

Tuesday we went up to the North Rim of the Grand Canyon. From Zion its about 3 hours, and a pretty drive at that.

Not too crowded, not too many railings, but good views into the depths. I've been to the South Rim several times. I think the views are better on the South Rim, but the traffic is less on the North. Plus, there's not near as much cement and it's not as hot because of higher elevations.

We hiked along the rim, and down a ways on the Kaibab Trail. Then, headed to Las Vegas for a night in Luxury before Rainmaker flew back home on Wednesday.

Now, on Wednesday evening, getting back into the grove and grind of my seasonal work, I do feel privileged to work in Zion. This is a special place.

Saute' Line Cooking

I am officially a saute' apprentice if not a saute' cook.

Now, this is just another part of Line Cooking, and its both heady and sobering.

You get this smallish saute' pan going with oil in it (about the size of a small frying pan, with sloped sides) and then add ingredients. But wait, another two orders have just been called, and so now its three pans on three burners, run get the meatloaf order, now half a chicken, then cut the bread for servers.

Don't let the stuff in the pans burn, shake it, flip it. Using a spoon or spatula is totally armature. Sorry, I'm working on it; I'm used to spoons.

While all this is happening in the same minute, orders are called down the Line to the broiler bitch (see previous post) and the wheel man assembles all this for the waitstaff to carry out. Its my duty to have my stuff ready in a timely manner, not over or underdone, with no sign of panic.
My mentor, Billy Ho, says Never Panic.
I'm working on the panic.

Its really been fun, and educational. I still am the only woman cooking, which seems weird, coming from a kitchen in Highlands where it was just the opposite.

Kitchens have personalities. Anger and Depression is contagious. Smiles always warm the soul no matter what the emergency. Seems like a woman's thing, though. Guys: its OK. Smile.

Twenty Pounds of Ground Beef

You start with twenty pounds of ground beef. Hopefully thawed. Then, recipe in hand, hunt down the spices, milk, Panco ( a type of very fine bread crumb which comes in fifty pound bags), and onions.

Yes, I'm making meat loaf for front of house. Its going in two hotel pans, making four long loaves, and has to be cooked by service time. All doable. I've done this before. Somehow the guy training me thinks its rocket science.

Just another day of work, in one of the most beautiful places on earth. Rainmaker and I compare notes, and there are just too many hikes that are right up there with the best: Angel's Landing, Observation Point, Hidden Canyon, and don't forget the Narrows.

He flies back to Georgia soon, I'll be able to revisit these places before my contract ends. Especially the Narrows. It should be quite different in August.

People still come and go: fired, transferred, newly hired, newly initiated into the whys and ways of seasonal work.

An Oatmeal Sack?

I made Polenta at work yesterday. Its basically cornmeal cooked in hot milk with Italian spices until thickened. Then, turn off the stove, add Parmesan cheese, sour cream and 4 beaten eggs.

Spray a sheet pan and bake this batter in a moderate oven until firm and golden brown. Not too hard if you do it in steps.

We serve a Ragu over that in the restaurant.
But, what caught my ultralight backpacker eye was the bag the fine cornmeal comes in.
Its lightweight, strong, and doesn't leak. AND they throw them away. Of course, this is America.

But as all ultra lighters (us frugal ones, anyways) know, a lot of good gear can be had by recycling.
Some call it dumpster diving. Not so. Its saving the planet.
That's my story and I'm sticking to it.

So, the empty bag was put in my locker until now, and I plan to use a twist tie to secure the opening, after filling it with oatmeal. No more worries about Ziploc baggies.

A Friend is Forever

Rainmaker is a great photographer. He's forgotten more than I ever knew about cameras. Like, I never knew a the larger the digital photograph, the less sharp the details would be. Or, the harder to send off with the intermittent Internet we experience sometimes.

Or, if I set it to " snow and beach" I won't have so much glare on the cliffs.
By watching him, I learn to pan a little slower, take some time to get acquainted with my camera, and basically, bring my reading glasses to read the menu on this thing.

Still, it beats using a disposable camera: the dinosaur of the photographer's world. I used to love them because they are cheap and have so little commitment or investment.

But, as we discussed, the best things are not free. A little time investment, a little emotional investment, goes a long ways. Some cash investment doesn't hurt either.

All About Steaks

Last night on the Line I learned all about steaks.

First, I get this huge side of beef (well, maybe about 20 pound chunk of New York Strip). Then I found the scale, covered the tray where I laid the meat portion with plastic wrap.

Then, I got a red cutting board, sharp chef's knife, and 400 half pan for the steaks.
The goal here was to trim the excessive fat off the huge chunk of meat. Then, at first using an educated guess, I cut what I hope is a 10 ounce portion. Weigh it. Pretty close, a little over, but that's better than under. My co worker is training me, and he's pretty good.

After doing that whole chunk, we do another.
Then it's rib eye steaks. The goal here is a 12 ounce portion. A person can tell a rib eye by the way the fat swirls at the top, and the huge chunk has these lobes where it was trimmed from the ribs.

Once the restaurant opened, and steaks were ordered, the real challenge begins as order after order pours in for "Rare" "Medium Rare" "Medium" "Medium Well" and "Well". The New Yorks get salt and pepper. The rib eyes get a special rub. I mixed this rub which included about 8 spices.

A person doesn't want to over cook a steak. It can always be refired if the customer says its too bloody. Its just meat juice, there's really no blood in it. But, just do it.
But, if a steak is over done, no good. A person has to get rid of it. That's a lot of money down the drain.

Later that night I got introduced to the Saute station. More about that tomorrow.

I look at this Zion experience as more than a job. Jobs come and go, but this is a whole 'nother ball game. In a kitchen with just men ( women servers but no women cooks) seems like every day I have to prove myself, hang in there, no overly emotional displays.

As cooks, we can do some outbursts. Hell's Kitchen and Chef Ramsey saw to that.

Indispensable Internet

The Internet has become nearly indispensable. Here I sit in my dorm room, online, e-mailing, researching, chatting, downloading photos, making videos for YouTube, editing this picture of the Narrows for my blog.

Then, I was wondering about the Oil Spill in the Gulf, and found my answers. Not Solved. Hidden agendas, fears, money. As always, we learn it is far worse than they told us.

Also, I was wondering about new health finds. Brazil is loosing the battle of the bulge, kids in Africa are still dying in spite of our efforts, skin cancer on the rise.

And, closer to home, I was wondering how much information was available on how to make your own backpacking gear. With the economy still in the trash can, every penny saved is a penny earned. And who can find a job to earn a few pennies anyways? I'm here in Zion working until September by choice. I could work longer if I wanted to, but family matters call.

I found this link, a valuable link for anyone who wants projects for the kids, or yourself. A person could start making Christmas gifts now, or birthday gifts. Or, just use these ideas to save money on outdoor gear regardless of pending holidays.
http://www.backpacking.net/makegear.html

So, I am happy for the Internet. Some folks are still resisting the 21st century by refusing to become www savy. I like it. What can I say?

The Narrows of Zion

Rainmaker and I hiked up into the Narrows today. The Narrows of Zion National Park begin (or end depending on your perspective) where the Riverside Trail ends. They were closed due to high volume of water until just last week. Now, with a day off work I looked forward to experiencing the reality of this trail heading up through the North Fork of the Virgin River into a narrow passage through the canyon.

We hiked upstream, cliffs rising majestically on both sides, the water a cool 61 degrees. At times it was waist deep, other times we merely waded. Once in awhile we walked on boulders, other times dry sand.

Most wore shorts, a few of us long pants, a very few wore bikinis. There were a couple small girls, lots of teens and mostly young fit adults. One can rent shoes and poles from a Zion Adventure Company for this very purpose. I wore my New Balance trail shoes.

Cameras in tow, we fought a strong current while crossing side to side, following groups of people who were following others. Actually, I was surprised how many were on this trail.

I hope to go again this summer, work permitting. As the water level drops and the temperatures climb, it should be possible to get all the way back to the waterfall, past which one can not go upriver.

Day Trip to Bryce Canyon National Park

Today

Rainmaker

and I took a day trip to

Bryce

National Park.

In order to get through Mt. Carmel Tunnel before the daily construction began we set the alarm for 6 a.m. After eating a good EDR breakfast, we headed out. Two hours later we entered Bryce Canyon.

At the Visitor's Center we learned a park wide free shuttle bus is optional, but encouraged to save on congestion and polution. We parked, and rode. Getting off at Sunset Point, we decided to go first into the canyon. 2.4 miles later we were back on top at Sunrise Point. What can I say? It was marvelous. Never forget the water. There is not a drop down there.

Then we hiked along the rim trail up to Inspiration Point. Very inspiring, a 360 degree view of pillars and hoodoos (that's the actual name for these desert sculptures).

We stopped in Bryce Canyon Lodge gift shop, looked around, then headed for home. Zion is feeling like home now: friends, good job, good room, good food, and a backyard to die for.