NaBloPoMo Day 5: Compliments to the Chef

“You’re a natural.”

It was a most welcome compliment on the first day of my new job: apprentice butcher.

That’s right, butcher. With all due respect to my vegetarian friends, I am a conscientious carnivore and grateful for this chance to get up close and personal with my cuts of meat.

It’s a good thing I’m a natural, though, because it’s going to take a lot of work to get really good at it. Butchery is nothing like cooking. The knives are different, as are the skills and strokes.

The closest thing I can compare it to is sculpture, like Michelangelo freeing David from a block of marble–and I am no Michelangelo. But I’m happy to be his apprentice.

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