Friday Commute

013009002Dinner at the restaurant was insanely busy tonight. I feel so alive working in a kitchen at non-stop, full-throttle speed. The tension of seeing a line of tickets hanging up and hearing more customers arrive challenges me and gives me the adrenalin to run around and cook like crazy. There is an incredible focus that comes with the knowledge that there are tables of customers waiting for the arrival of their food. During a dinner rush nothing in the world matters except those tickets and the food I am preparing.

Then a waitress bursts into the kitchen with an apology, “I forgot to hang up this ticket, can you get their food out quickly?” It’s a challenge I am always up for.

Finally, people stop coming in and it is time to clean and get ready for the next day with the residual adrenalin that I have left. My coworkers leave and I head into the bathroom to change from my sweaty, oily work clothes into my winter gear.

As I step out into the cold with the moon shining above, the last of the stress and adrenalin leave me and I hop on my bike ready for a calm, peaceful ride home.

Now I think I shall take a shower, see how many layers of dried food, oil and sweat I can scrub off and head to bed.

To work (10 miles)
8:20 am to 9:35 am

-2F, 3 mph South wind

I wore
Head: ski goggles, balaclava, head band
Torso: thermal shirt, soft shell jacket, rain jacket
Hands: winter gloves
Legs: two pairs of yoga pants, thermal pants, rain pants
Feet: socks, boots
Comments: Perfect.

From work (10 miles)
9:10 pm to 10:20 pm

10F, 12 mph Southwest wind, light snow

I wore
Head: ski goggles, balaclava
Torso: thermal shirt, rain jacket
Hands: winter gloves
Legs: yoga pants, thermal pants, rain pants
Feet: socks, boots
Comments: Good stuff.

10 thoughts on “Friday Commute

  1. I don’t know where to begin. You work a 12 hour day. You cycle 10 miles to and from work in the snow and cold. And, you enjoy hard work. That is interesting in itself but what interests me most, is the food you prepare. I am interested in knowing what food you enjoy preparing so much. What kind of kitchen you work in?


    • I work at a small, family-owned restaurant. We just serve classic American food, Friday night is mostly haddock especially during lent. I just plain love working with food whether its for work or for friends or family but I am no gourmet chef…yet.


      • That seems about right. Ski goggles, baclava, thermal shirt and pants … and American faire. A hard working, blue collar woman. You seem to derive a lot of pressure from cycling and cooking. You have the right attitude.


  2. It’s hard to ride in winter. I used to wear snowmobile gear and a motorcycle helmet with a facemask, which kept me warm. Made the mistake one night of wearing a knit hat, baseball cap, and headphones and ended up with frostbite on the ears. Longjohns are a must under whatever you wear. Keep strong.


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