Is nothing happening?

Well, it appears that I will be posting about once a week, as I really don't have enough to say to write more than that. Unless you would like to see a daily prep list, which really doesn't change ever. And that is really all that I do. This week, I have worked, again had to abandon a project which was pretty much completed because I had done something wrong, and sat for hours in the 14th street subway station waiting for the L to take me to Brooklyn.

The work I did, I'm not going to lie, was actually quite tedious. I had to take artichokes, fennel, carrots, hericot verts (French green beans), wax beans, celery and hen of the woods mushrooms, cut them into nice, perfect little shapes (which I did wonderfully, even the chef's noted this), blanch them, and then Chef Scott was going to further cook them in an aromatic broth. However, I failed to blanch them to the extent that was necessary. I was blanching for color only, since I assumed (wrongly) that they would be fully cooked later. I was supposed to fully cook them in the blanching process. But since I haven't been in the kitchen long, I had never made it before, and it really was only a optional extra thing that I was doing pretty much for my own benefit, the chefs were not mad at me, they just wanted to make sure that I knew how vegetables were expected to be cooked (fully) and that I would not be able to run the special tonight, but would have to wait for next week to try it again. I'll let you know how it turns out as well as some more special dishes I try.

also, everyone should comment more. Or email me. Let me know what's going on. And get everyone who is not reading/commenting on here to do so, post haste.