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Jun 16, 2012 08:40 AM

Your "Food Fantasy Lifestyle." Have you got one?

For some of us, it would be owning a B&B that serves beautiful food to guests. Others of us would take off on a high-end, everlasting foodseeking journey with no limits. My lifestyle fantasy would be something like this:
I'd own a farm, a farm with many fruit trees and a huge vegetable garden. It would be as self -sustaining as possible: a chicken coop for eggs and poultry, a rabbit hutch for meat. I would love it if there could be a cow in there somewhere, maybe two: milk, home-raised beefsteak..........I would certainly try my hand at cheesemaking, and hopefully I'd have an endless supply of thick cream that I could doctor into Creme Freeeeeeeeeesh. Heavy cream to pour over pies, raw milk for cafe con leche, oh my. The orchard is dappled with sunlight on a warm beautiful day; apple trees for pie, grapes for wine and eating out of hand.Home-canned jams and jellies. Pears: late Summer/Fall pear crumbles and juicy orbs to munch. Chutneys of all stripes, hotted up with peppers and chilis, or sweetened with honey and treated with crunchy nuts. The veg garden is tomato heavy, for salting and eating directly, and for more chutneys, jams, sandwiches sprinkled with pepper, good bread spread with lemony mayonnaise, or treated to bacon and shredded lettuce. The abundance is dazzling. Anyone who loves fresh fruit and vegetables is invited to come take the excess in a respectful way....if you want to pay, pay; if you can't or don't want to, that's all right too because everybody needs to eat.
What's yours, Ducks?

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  1. I have always wanted to own a sandwich shop or a Mobil food truck( roach coach). When i was a small child we would go to this tiny sandwich shop that all the sandwiches were buy one get one free except the steak and cheese. They were always packed and lined up out the door. The sandwiches were so good. And they were so fast and i thought that was so cool. And they were only open from 10 To 2:30. Nice easy hours. Love it
    Also, in my early twenties I encountered my first roach coach. I was working near the beach and also near construction. Every afternoon two trucks came by with their distinctive horns to signify their arrival. The workers knew which ones they liked and would come running in droves when they heard it. The one I liked was usually last but most of us waited for her. The food was so much better. I actually started dreaming uo ways to make her things better. She served these lovely salads with hard boiled eggs, but wouldn't it be nice if they were deviled. Who doesn't love a deviled egg? And why not put the hamburgers on a hogie bun instead so the burger bun wouldnt becomesoggy? Tuna salad and such in cups so you don't have to buy the bun or greens if you just want the tuna or egg salad. Things like that.

    10 Replies
    1. re: suzigirl

      I would so come to your non-roach coach, suzigirl. I love how you'd organize everything, and especially putting the condiments on the side, well-packaged. I had a friend whose mom would do that with her school lunches, little Tupperware containers of sliced tomato and lettuce to put on the sandwiches when she ate it. I was totally jealous of that!! But really, what would be your specialty?

      1. re: mamachef

        Don't be jealous but my bf gets a home cooked lunch box every day. I get the small solo cups for his condiments and such so nothing gets soggy. I remember how much I hated that growing up and forgoing lunch because the sandwich was so soggy.
        If I had a Mobil food truck I would make hot and cold items both. The usual suspects like cold cut sammies and salads. But also specials each day that could be dished up per order like sloppy Suzi-Joe's. Not sweet but savory ground beef concoction my bf goes crazy for and usually eats three. BBQ'd pulled pork sammies, sweet and sour meat balls, chicken and dumplings, and this nutty Reuben to go that looks awful but tase it and you're hooked. Corned beef diced very fine, cream cheese Swiss cheese and saurkraut heated together and served on weck rolls with thousand island dressing. So good.

        1. re: suzigirl

          Your special sound insanely delicious, suzigirl. The Reuben has me drooling.

          1. re: mamachef

            It is a huge hit at potlucks once someone has the nerve to try the pink cheesy mess. Try it sometime. You will love it.

          2. re: suzigirl

            Goodness, your Reuben sounds delicious! I had to google weck roll and am glad I did. I will definitely be making this, suzigirl.

            This is a fun thread, mamachef. I'd be thrilled if someone near me ran a farm like the one you described!

            1. re: AnneMarieDear

              It is sooo good. Weck rolls aren't widely available where I am so I make them. I cheat and use frozen dough as i am not good at baking. You will be hooked if you try this sandwich. Creamy salty goodness.
              As for mamachefs farm, she could employ me as a farmhand. Will work for food. :-)

              1. re: suzigirl

                Oh, I assumed you were coming. In addition to the farm work, we could work out a weck recipe and celebrate w/ beef on weck Yummmmmy. Do yours have caraway seeds on them?

                1. re: mamachef

                  Absolutely caraway. I like it to mimic the rye bread. Yum. Beef on weck, oh drool.

        2. re: suzigirl

          Sounds great. But do you mind if I ask about what a "Mobil" food truck is? Does it have anything to do with the company, and why is that important? I would have guessed you meant 'mobile' but I noticed it's repeated a few times so I became curious.

          1. re: Lizard

            The truck I speak of is the catering truck style. You have the large wing style doors that unlatch and you flip up. One side is usually hot and one side is cold. Everything is prepared and not made to order. Saves the wait. You only have to wait to pay. Zippy quick

        3. Hopefully you would have someone to work that farm for you and be independently wealthy.. Having lived and worked on several farms with livestock and vegetables and fruits, it's a backbreaking job to have a self sustaining farm. Weeding, milking twice a day, feeding, haying, slaughtering and butchering, harvesting, preserving, collecting eggs, dealing with disease, watering, dealing with pests, drought, birthing stock, up at dawn and exhausted before dark, etc.

          3 Replies
          1. re: JMF

            Yes, I'm aware of the amount of labor involved. This is FANTASY, so of COURSE independent wealth (from a moral investment made by a Democratic relative) is involved, and people who love to work the ground and work with animals would be well and fairly compensated by yours truly. I would be in charge of the garden, and would have help in the orchards during harvest time, and if I need help in preparing and storing food, making delicious canned items and such, I'll hire someone who loves and respects fresh food to help me with that,too.

            1. re: mamachef

              and if I need help in preparing and storing food, making delicious canned items and such, I'll hire someone who loves and respects fresh food to help me with that,too.

              1. re: goodhealthgourmet

                Like you needed to weigh in. You were already hired. :)

          2. I had that lifestyle for awhile. I had a job on a cruise ship based university and only worked, and very few hours a day at that, when at sea. Free luxury stateroom and food on ship, plus pay as I both taught food courses, and was the psychologist. Then I traveled to eat when in port. Ate my way through Asia, India, Africa, and South America.

            4 Replies
            1. re: JMF

              Muy fantastic. I truly envy you. Did you get many patients?

              1. re: mamachef

                During the first two weeks of each semester there was some separation anxiety. During the last two weeks kids came to me for resume writing. In between the only problems were from reactions to the malaria med, Larium, where 25% have psychological reactions including hallucinations and other issues. With them just took them off them med and got the Doc to give them sedatives for a few days. I averaged about 1 hour of work a day with patients, max. Spent the rest of the time eating, drinking, auditing classes, prepping to teach food culture courses before each country, writing, and doing all the fun stuff you can do on a cruise ship.

                1. re: JMF

                  Fascinating. I have been on many cruises, and I knew there was a ship's doctor, but I had no idea that cruise lines employed a psychologist as well. Very interesting! Thank you for sharing your experience here!

                  1. re: mamachef

                    It wasn't a cruise line. It was a cruise ship based university.

            2. i want to run the goat cheese making portion of your farm, mamachef - i want to raise the goats, milk them, and make the cheese. i would also like it to be in the South of France, s'il te plaƮt ......

              3 Replies
              1. re: mariacarmen

                You are hired, and I'm with you locationwise. You shall be the Fromagere, and give your beautiful cheeses all the love and respect and attention in the world! And think about what you could learn from the artisans you'd meet on weekend jaunts! Oui oui!

                1. re: mamachef

                  merci! and don't forget, i get to frolic with GOATS!

                2. re: mariacarmen

                  I would love to be one of your cheese tasters. I'd help wherever, too.

                3. Seems to me like everyone's fantasy involves way too much work. I would love to own a small restaurant with no menu, that serves a small number of people. Maybe 8-10. It would be a tasting menu of 10-12 dishes and as owner I would get to sample everything. I'd charge the patrons an arm an a leg, donate half the money to food banks and spend every day in culinary paradise,

                  2 Replies
                  1. re: jhopp217

                    That's a terriffic food fantasy, jhopp, but if you think owning even the world's smallest restaurant isn't an amazing amount of backbreaking heartwrenching work, think again. :) Love the food bank idea, for sure.

                    1. re: jhopp217

                      Oh yeah, cause that's no work at all.