For my omnivores: Chicken Cacciatore

Today we cook something new, something different, something slow, something my-mom-used-to-make-and-I-have-attempted-to-recreate-but-obviously-almost-accidentally-vastly-improved-upon-with-my-masterful-kitchen-skills, something semi-Italian (Southern, if one can believe the interwebs). Yes. A meat recipe. The first of many. Enjoy! Chicken Cacciatore 2 bone-in, skin-on chicken breasts 4 bone-in, skin-on hind … Continue reading

Notes From The Coffee Cart

As a gainfully employed barista at the lodge’s coffee stand, I have learned a few things. Here are some observations for your knowledge and pleasure:

1. 75% of people who order cappuccinos have no idea what they are asking for. You hand them a beautiful feather light cup that you labored for a whole minute on, and they peer inside with disapproval. “It’s practically all foam in here!”

2. 100% of people who order a “french-vanilla cappuccino” don’t want a cappuccino. It’s best just to make them an extra sweet vanilla latte and move on with your life.

3. It’s a hard life when your name tag identifies you as a Washingtonian and you are serving Seattle’s Best coffee.

4. People often order “just a plain old black coffee” in such a manner to have me believe they manly, rugged, and of refreshingly simple tastes. In reality, it just leads me to believe that they don’t know how to use a coffee maker.

5. People who used to work at Starbucks tend to believe that Starbucks is the official and final authority on coffee. Unfortunately, telling a French man that his small cafe au lait should actually be called a “tall misto” doesn’t really fly.

I love how every job has its quirks and inside jokes. Do any other baristas out there who notice some oddball behaviors in our customers and coworkers?