The Fork and Knife

It took five years for the novelty of regularly scheduled weekends to wear off.

For 18 years we have been dancing across the country, funded primarily by restaurant work. The East Coast, West Coast, Desert and Swamps have all been kind enough to find us a place at the table.

Dishwasher, prep cook, line cook (cold then hot then lead then sous), busser, waiter (then fancier restaurants as a server then everywhere as a server), bartender and bar manager all rolled around the real job which is Restaurant Worker.

Now, Tucson, our favorite place.

Restaurants helped us land here a few years ago. After we settled, we decided to get the hell out of them. The hours, the standing, the running, the burns, the slick floors, the falls, the cuts, the pay were traded for office jobs with banker's hours, cooking at home and serving our friends.

The Hosts.

Every job that I have had that wasn't in The Business seemed so slow. My office coworkers, as great as they are, seem to move and react so much slower than chef's and cooks.

Of course, that can be a good thing. My office manager has yet to throw a saucepan of soup across the board room.

Even as I type this, I am smiling about it. We have a thousand stories that start or end with a restaurant. The Office has yet to ripen with outrageous tales.

Despite the fact that food trucks are a bit trendy now in parts of the country, we have decided that it is exactly what we have been missing. How else are we going to get these recipes out there?

We are just putting our mise en place together and that is what this is about.

It's too early for us to scream out our names, we are still working at those offices and we have to keep doing that while we finish up the recipes and write out the business plan and eventually go begging for money.

We'll chronicle the moves here.

We'll be eating our weight in street food. If you have a truck that we can get to, we'll be there.

We'll be grilling here at the house, working on sauces and sides, mains and desserts, meats and breads.

We'll be connecting with local farms and ranches and figuring out how to get you the best food available.

We'll be throwing ourselves at the Tucson food community.

We're getting ready to butter you up.