Chef Peter
It’s no secret that I get A LOT of satisfaction from my vibrant meals that are photographed on my rainbow plate. It’s my thing and I own it. What you don’t know is that I usually don’t purchase anything for my meal later that day – I work with what’s in the refrigerator or growing in our backyard. By noon on most days, I already have an idea of what I’ll be designing and assembling later that night. It sounds pretty nerdy and I guess it is, LOL. You only live once baby!
But it doesn’t always work out exactly and of course that’s okay too. Case in point – I just made this stuffed French Toast with fresh apricots and in the recipe, you make a pocket in each bread slice and carefully stuff a combination of cream cheese and muddled apricots before you dip the bread in the eggs + milk mixture and fry on the stovetop. Well…upon slicing the fancy bread that my husband recently purchased, I realized there were too many holes (air pockets) in the bread – there was no way to create a pocket. So I pivoted and layered by filling between the two slices. And guess what, it came out wonderful. The presentation was perfect, and the taste was off the charts.
Hopefully, my breakfast play-by-play didn’t bore you – this is my happy place when I’m crafting a new taste-flavor-color mixture in the kitchen. It’s fun when I challenge myself to create, combine, and catalog something new, colorful, and delicious. I love when a vision works out but it’s also just peachy when I adjust on the fly and create something just as beautiful.
Peter Leahy
A self-proclaimed “ideas guy,” I’ve worked in marketing for over twenty-five years. After years of sadness, emptiness and self-loathing, I finally came out of the closet in 2013 and reinvented myself. Now happily married to my husband for over two years, we live in California with our Chihuahua Felicia, the queen of our household.
