Go ahead, punch yourself in the d*@!&

Same here... put myself through college and graduate school (twice) in the restaurant biz... 30 years, to be exact. In fact, I'll tell you now that I have had about 12 lbs of roasted beef bones simmering all night last night for French Onion Soup this weekend. Picked up two octopuses yesterday for dinner tonight... it being Lent and all. Also brewed 5 gallons of Belgian Trappist Ale yesterday after work.

 

Very nice. I used to make all my own pasta sauces when I had room to store them. I don't have a second freezer here in Cali. House it too small. I do love spending a weekend day in the kitchen though. I gave up the juice 13+ years ago, so I get my beverage fix from roasting my own coffee.