What a First Week

Working within the very structured regimen has been…well…challenging to say the least…but the worst is the constant changes. At one time we are told to be creative and then are told to do a certain thing and do not waiver. Those sentences are as confusing as our work here has been. The owners have a certain criteria they want to follow, but they are not sure exactly what that is, which is fine because after all they are the bosses and we can adjust. Unfortunately, they asked the night cook to “ASSIST” us so we can learn how to do things their way, but he doesn’t do it their way and the confusion goes on and on. Finally, they seen that he had taken control and things were going downhill fast and they asked him to back off, which did not sit well with him and things continue to be a bit tense but we made it through our first week with guests.

There were not many guests at the Ranch this week but it was nice to be able to see how things were going to be for the season with just the guest list and amount of guests to change, otherwise the menu will remain the same. I am doing most of the baking, Jerry does most of the cooking of breakfast and lunch but we help each other out all the time. We are doing a great job, we now, just have to work on our portion control. This too has been challenging because we have been told two very different sides of the spectrum, one we are not to run out of food and then another that if we do run out, oh well it’s their loss, actually another term was used but I cleaned it up.

Some of the other challenges have been improving, baking in the altitude is getting better, learning to adjust the recipes has not been that hard to do, but the equipment is still a tough one to deal with. The mixers are older than we are and not doing a good enough job blending the ingredients which makes it hard for recipes to turn out right. Don’t even talk to me about the ancient ovens, they all have a mind of their own and at times, one half of the oven doesn’t agree with the other half. This in some instances has been great, such as making cookies. Half of the tray is overly done and crunchy and the other half is still soft and gooey which satisfies many different types of cookie lovers. I kid you not, there were two guests eating from the same batch of cookies that complimented me on my cookies, one said, “These cookies are fabulous, nice and crunchy, just like I like them.“ And, the other guest stated, “These taste marvelous, and they are so chewy, just like I love them.“

There was one incident that I could have lived without. A plank in the walk-in cooler floor fell through and when I walked on it, my right knee twisted a bit but it was just a little pain and then I just made sure to be careful for the next few days. Then on Saturday we had some “Honey Do’s” to take care of around the rig and as I hoisted myself into the drivers seat to move the rig so we could cut the jungle we were surrounded by, my knee totally gave out, the pain was excruciating. I cried and I couldn’t put any weight on it at all. What a sight that has been bouncing around the rig, not pretty. Anyway, I am NOT a doctor person but it may come to that if it does not improve before work on Monday. Until then, I continue to put Icy Hot on it, wrapping it, taking plenty of Advil and am resting it. Which meant Jerry had to finish the “Honey Do” list and I have been stuck inside the rig for the weekend, but it’s now NASCAR Sunday and it is feeling a tiny bit better. It still hurts but I am no longer screaming in agony each time I put any weight on it, now there is just a cringe of pain. It is what it is!