I'd intended for this to be a sort of food blog to log everything that I eat, but like most blogs I create I forgot about it within days of the first post and only just remembered it.

I guess I'll also make it a blog about the different foods taht I create, of which there have been many of late due to an ignited interest in impressing the chef at the restaurant I work. He and his brother have been exceedingly kind to me; it's a miracle that I am still employed considering my learning curve for the steps of service, and considering the number of glasses I have broken. And silverware I have dropped. And water glasses I have left unfilled. I have been trying my best to get the job done right but somehow I still far short, and I feel the one way I can make up for what I lack in skills of execution is indirectly through my strengths in creativity. So far I have made them ice cream of several and some marshmallows. They have not taken to all my creations as earnestly as I would like, but nonetheless I hope I have demonstrated my eagerness to better their establishment through what skills I have. I have also learned quite a bit about moroccan food and different ingredients while researching for my ideas.

My first creation was Cardamom Rose Ice Cream. This was not an original idea of mine but oh how I wish it was! I first had it at Bombay Creamery in the Mission district of San Francisco, an indian ice cream flavor that features flavors of indian persuasion such as Rose Petal, Cardomon, and Falooda (an Indian rice noodle). Chef Jay really liked this one and talked about bringing it on the menu, and took to creating new flavors himself. We spent last Tuesday making a turmeric lemon flavor which turned out great. Turmeric was subtle and the lemon was a nice accent. All this pushed me to make some other things that might