As the oldies used to say, too many cooks spoil the broth. We didn’t get to do any but we did make some rocking tabuleh. I helped chop.
Our little office team ditched our desks, walked across town, and cut loose in the kitchen – we went on a group outing last week where we cooked up a storm. Luckily for the kitchen-phobes the whole production involved wine, and not just the kind for cooking. Love that we can have wine during ‘work’!
Once we’d all finished, our grand efforts were displayed all at once on the buffet table. Our tabuleh just happened to be the largest and was deservedly the centerpiece. Naturally.
I’m not embarrassed to say that apart from occasional borderline-successful attempts, I’m totally unreliable in the kitchen. It just never became my thing. At the end of most home-cooked meals, my main contribution would end up being my expertise in operating a dishwasher.
The fruits of our team activity weren’t close to Michelin-worthy but, happily, for a bunch of amateurs, it all turned out quite well. Most especially for me as I went home stomach-bulging and buzzed from all the rosé. It still surprises me what my company is able to do for its staff – none of the companies I worked for in the States ever did anything like this – and I’m just over the moon being part of it. And it looks like I wasn’t the only one.