Where We've Been (46 out of 50 States)...Where We Are!

Where We've Been (46 out of 50 States)...Where We Are!
Working at 3 Rivers Resort in Almont, Colorado until the end of August!

Sunday, June 06, 2010

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!


Happytrails said...

Hang in there with the workamping position.. it will get better and settle into a good routine. I can only imagine the ovens being ancient. I was in food service management for 35 years. Take care of that knee and give it time before you stress it out.
Take care and enjoy your stay in that area.
Mike & Gerri

Kimberly and Jerry Peterson said...

Thank you so much, it's nice when somebody truly understands. We are doing our best not to stress, especially when it comes to my knee.

We have a tendency to use the "Hakuna Matata" or "Don't Worry Be Happy" methods...no stress...no worries! Life is Grand!

Margie M. said...

I always enjoy reading your posts about your work at the ranch. Enlightening for sure. Having never cooked for a crowd as big as you are cooking for makes for very interesting stuff to read. Sorry about the knee. I hope it gets better without that trip to a doctor being required. Love your blog!

Kimberly and Jerry Peterson said...

The feeling is definitely mutual, we love your blog as well.

This has been a real eye opener for sure, we are taking in as much as possible and enjoying every moment...

Anonymous said...

Your title say it all..A week indeed! But hey you guys are pros, and I'm sure you'll be on top of things in no time. You just give that knee a good ole pit stop and it'll be back and running soon!

Ali said...

Glad to get caught up with you. I have the same problem with my oven in the RV that you do - things cook at different temperatures from side to side :) I baked a cake last week and one half (the front) was done and so I had to turn it around to bake the other side.

Sorry to hear about your knee. Hope you are feeling better and it doesn't hurt too much.

-Nellie said...

What an interesting blog! I love to cook (well, mostly I love to eat, but that's beside the point!)

So where do you get your inspiration? Can't imagine standing in the kitchen on a hurt knee either.

Feel free to stop by my blog sometime!

Kimberly and Jerry Peterson said...

Nellie, took a gander at your blog and really enjoyed it. You have a great sense of humor, just wondering if you keep your camera, as I do, attached to your hip?

We will be following your blog and all of your great adventures.

BTW...my inspiration comes from deep within and also, Jerry keeps me focused as I do him. Together, we make the perfect couple and are so very grateful we found each other.