it's a lot harder than it looks

so it's been 3 nights on the line and, well it's hard work! wednesday night we were slammed and i got a real taste of what is to come. at one point i had 5 different salads that all needed to be out at the same time. i have to admit, i have no idea how to make that happen, no idea at all. i gave it my best shot and made it work the best way i could. this was the moment i realized how hard this job was, mostly b/c how to work smoothly on the line is not something that can be taught, it is something that needs to be learned through time and experience. this is a frustrating notion to me...this is the first time i've lacked a certain intuition in the kitchen...the logistics of the line are not coming to me as easily as many things i've done in the kitchen and are subsquently causing me lots of worrying and over thinking everything i am learning. i know it will eventually work out, it will just take time and and many more shifts on the line to get into the swing of things. so needless to say i've been a bit burned out.
to help normalize myself i had 2 pilates session with the fabulous Mo, up here, and have spent as much time outside under the sunshine as possible.
town is really starting to fill up with the tourista's....lots of couples wearing matching "Maine" sweat shirts, lots of confused pedestrians baffled by maine's "pedestrians have the right of way" rule, and even more baffled that the cars actually do stop for them. i've already began my search for alternate driving routes to work so i can avoid as much of the tourist traffic as possible...i guess 'tis officially the season!
my parents arrive up here tomorrow for an extended july 4th vacation. hopefully they aren't too worried about the number of mason jars in the fridge...pickles and strawberry brandy. yes i'm attempting strawberry brandy. it needs to sit in the fridge for 3 days, then it gets stored in a dark cool place for a month...i guess the next mention will be the beg. of august when were are all sauced on strawberry brandy cocktails for my mom's birthday. perhaps i will try to make some blueberry as well, how so very maine of me!
and finally the baby pigs are out at work! for those who may not know, we raise pigs (not me personally, but my place of employment) and right now they are soooo cute! apparently over the next month they really begin to fatten up and by the end of july whole loaves of bread can be thrown in the air and the pigs will catch them. they eat lots of slop all summer long to prepare them for use in september. a meat curing space is currently being set up at work...very exciting....it will be sort of like the in house curing done at otto without having to deal with MB's bullshit.....oooh but i do miss that olive oil gelatto, yum!
ok time to go, working 9am shift tomorrow.