The Chef is THE CHEFF!!!!!!!

I don't know which is more shocking: my doing four blog updates in a single calendar year or my updating the blog two days in a row?????

Yesterday, I promised to divulge a secret about my friend Brunetto. So today I am following through with that.

Yesterday I told you that Brunetto is the greatest gaucho chef I have ever heard of. He cooks the best tasting barbecue on the western hemisphere and can then cut it perfectly. I have seen him shave off full slices of Picanha that were the thickness of a playing card.

However, Brunetto's secret takes me back to my blog from last Friday. On that day I commented about the rare achievement of Wayman Tisdale having world class talent at two different things: basketball and bass guitar. As I wrote that I was also thinking about Brunetto. You see, the best Gaucho chef I have ever encountered is also Cheff Brunetto, an amazing pastry chef. I realize both of these areas involve food, but they really are not that similar. For the woodworkers who still read my blog it would be like saying the most amazing wood turner you have ever met is also the most gifted person you have ever heard of at Marquetry. Sure, they both involve an area of the craft called woodworking. However, it is understood these areas use different tools, materials, muscles, etc.

Cheff Brunetto recently started a blog where he shares some of his recipes. I encourage you to check out his blog and try these recipes.

Despite my quirky eating habits I mentioned yesterday, one area where I have unlimited appetite is chocolate. I have always agreed with the old saying, "The worst brownie I ever had was delicious." As a brownie expert, I can give two full thumbs up to the creation of my dear friend, Cheff Brunetto.

Brownie Royal

Brunetto, please hurry home from your much needed holiday so we can talk about it over steak, wine, and dessert. Also, while you have been away, the student (me) has done some private study, and I have learned to barbecue shrimp. Imagine fresh shrimp wrapped in prosciutto grilling over natural lump charcoal as we sip wine and talk about the beauty of Porto Alegre and Florianopolis.

To those people who have either stuck with or rediscovered Skiving Off, it appears that in the coming days, I may return to my old (original) ways. I have some woodworking projects to do, and I have some interesting (sometimes irreverent) insights into the world around me. I cannot guarantee the updates of 2011 will be quite as interesting as those from 2008, but perhaps I am finally in a position to put the hecklers behind me and start writing again.  

And if Skiving Off fails to measure up to your expectations, just compare it to the price of the admission.  (That was said with love.... tough love..... whatever.)  Welcome back.