My husband and his place du emploi

So, Courtney asked where my husband works.  I’ve wrestled over the past few days over whether to keep this blog anonymous.  I’ve decided to continue with the anonymity to a point.  The point at which I need to fear Googling and Doocing.  (Dooceing?).

So, I’ll say this much.  My name is Vicki, my husband is Jack and my kids are Melissa, Ben and Susanna (from oldest to youngest).  My ex husband is Dave and his wife is Inez.  My best friends are known as Tea and Krumpet (not their real names, but that is one level of anonymity I’m keeping).  I work for a financial services company based out of Columbia although I actually work from my home which is the best thing ever.  We live in Fells Point

Jack is the chef at a beer bar in Canton (which is a neighborhood in Baltimore).  (I’m not naming the bar but if you’re familiar with Canton, and especially if you’re a beer aficionado, you can probably figure it out).  Before that, he had stints at a crab house in Canton (and I typo’d stinks for stints, which tells you how much he loved that job) and well a respected seafood restaurant in the Inner Harbor.  Prior to that, he was Chef de Cuisine at Kiss Cafe for three years.

I’m choosing not to name the bar where he works because once that particular barn door has been opened, it’s impossible to close again.  He loves it there and I love the place as well, but I reserve the right to one day write bad things about them if they piss me off….so that’s why I’m not naming the joint.

And onward to another topic, briefly before I head to bed.

Tonight I made the tuna burgers I read about here.  They were delish.  I had to tweak the recipe a bit because I had no lemon zest and instead used lemon juice.  Also, cooking for two minutes per side resulted in a burger that was all the way cooked – not mid-rare.  Normally I prefer my tuna as rare as can be but in this case, they worked out fine.  I did serve them with the cole slaw (unlike the original poster) because I love me some cole slaw, and it worked out well.  For my veg, I just served some quick cooked snap peas, sauteed very briefly in butter with some salt and pep.

Jack was happy.  He’s said many times that I’m a better cook than he is.  I don’t 100% agree with this, but I do feel I’m a more organized and methodical cook….but I’d never make it in a restaurant kitchen.

Anyway.  Off to bed.  Ta!