I started my new job today!
Back to work in Nevada City, and back to work in the restaurant business. I started at “Posh Nosh” today, and I had a blast! It’s nice to be back doing what I know and love, because cooking is such a part of me now. I’ve been doing it so long, and in the end I will probably still be doing it. I’ve had a goal for many years to become a master chef, and some day I may even make it there. I’m not sure that I will accomplish this working at Posh Nosh, but hey, it’s good to be working and cooking again anyways.
I’m not too totally sure of how this will effect my travels and adventures, but I’m sure I’ll figure out a way to keep it going. Now that I’m back in the area I’ve been able to see it in a whole different light, so I expect to see some different places and a fresh look at some places I’ve been a few times.
How about a cheese cake recipe for the road?
Cheese Cake
crust
1 1/4 cup graham cracker crumbs
1/2 cup ground nuts
1/3 cup sugar
1/4 cup margarine
mix together with hands and press into a 10″ cheesecake pan, covering bottom and 1″ up the sides. set aside.
filling
3 (8oz) packages Philadelphia cream cheese softened
1 1/2 cup sugar
juice of 1 lemon
6 large eggs
1 tsp vanilla
1/2 tsp almond extract
1 pint sour cream
Cream sugar and cheese until smooth. Add eggs 1 at a time, beating only until incorporated. Add remaining ingredients and blend well. Pour into cheesecake pan.
Bake at 325 for 1 hour, turn of heat. Leave in oven with door closed for 1 additional hour.
Cool completely and refrigerate at least an hour before removing from pan.
