But I suppose it’s all good for the story. Correct?
We will see. She may have to dig deep for the juicy stuff.
So, here are the known factors at this point in my world and character development.
I’m a born-and-bred resident of the city of Louisville, Kentucky. A few years ago, I purchased a third-story condo in a Victorian mansion located in a section of historic Old Louisville called Chelsea Court. Wow, that was a mouthful.
Needless to say, I love my home. Chelsea Court is actually an 1800’s designed court with no access by vehicle, which means that yes, I must carry my groceries for a minimum of two blocks to get them to my condo. Then, climb the steps to my third-floor residence.
Needless to say, I grocery shop often to carry less.
But that’s okay. Beside the fact that I get to walk through one of the most beautiful and historically-preserved Victorian neighborhoods in the country, I can use the exercise. I cook and taste all day long and the walking burns off some of the extra calories. You see, I’m a part-time, second-generation culinary arts professor at the locally famous Madeleine Dill Culinary Arts Institute. My parents met at the institute, and both are career chefs.
My Mom owns a restaurant not far from the university called—you guessed it—Mrs. Mimosa’s. It’s a sassy little café that focuses on breakfast and lunch, caters to college students and the downtown business crowd. It’s decorated with antiques and road-finds and wacky stuff my mom concocted out of old kitchen paraphernalia and welded together to make “art,” as she calls it.
As to Dad, he’s the chef-owner of a chic Italian restaurant downtown called Greco’s, named for my grandfather's family who migrated to this area from Italy about a hundred years ago. He caters to the evening crowd. You know, the “reservation” crowd who doesn’t mind dropping a couple of large bills on dinner for two. My parents agreed early on in their careers that should they ever go into separate restaurant businesses, they would not compete with each other.
Hence, Mom serves breakfast and lunch; Dad features dinner.
And as mentioned earlier, I do love my teaching job. But what I love even better is my fancy cake baker side-job that I do out of my condo. Actually, it's more than a side-job these days because that income financed the down payment on the condo, which I bought solely for the professional kitchen. Oh, my stars, it is sublime. Perfect.
But that’s okay. Beside the fact that I get to walk through one of the most beautiful and historically-preserved Victorian neighborhoods in the country, I can use the exercise. I cook and taste all day long and the walking burns off some of the extra calories. You see, I’m a part-time, second-generation culinary arts professor at the locally famous Madeleine Dill Culinary Arts Institute. My parents met at the institute, and both are career chefs.
My Mom owns a restaurant not far from the university called—you guessed it—Mrs. Mimosa’s. It’s a sassy little café that focuses on breakfast and lunch, caters to college students and the downtown business crowd. It’s decorated with antiques and road-finds and wacky stuff my mom concocted out of old kitchen paraphernalia and welded together to make “art,” as she calls it.
As to Dad, he’s the chef-owner of a chic Italian restaurant downtown called Greco’s, named for my grandfather's family who migrated to this area from Italy about a hundred years ago. He caters to the evening crowd. You know, the “reservation” crowd who doesn’t mind dropping a couple of large bills on dinner for two. My parents agreed early on in their careers that should they ever go into separate restaurant businesses, they would not compete with each other.
Hence, Mom serves breakfast and lunch; Dad features dinner.
And as mentioned earlier, I do love my teaching job. But what I love even better is my fancy cake baker side-job that I do out of my condo. Actually, it's more than a side-job these days because that income financed the down payment on the condo, which I bought solely for the professional kitchen. Oh, my stars, it is sublime. Perfect.
I do salivate over kitchen organization, high-end spatulas, and upscale culinary accoutrements.
Generally, I teach in the mornings on Monday, Wednesday, and Friday. Fancy cake baking happens in the afternoons. And my nights? Well….
My nights often gravitate to murder.
I’ll tell you more about that the next time I see you.
****
Keep watching this blog for more information on Brandy's investigative adventures and crime solving capers in the upcoming Chelsea Court Cozy Mystery Series!
Keep watching this blog for more information on Brandy's investigative adventures and crime solving capers in the upcoming Chelsea Court Cozy Mystery Series!