Day 2, as if it could get any more exciting: Spent much of the day cutting things up. Score: 2 potatoes, 1 rutabaga, quite a bit of parsley, shallots, tomatoes; ourselves (2 minor flesh wounds, neither mine). Honestly I've lost count of the vegetal carnage.

The right way; the safe way to wield a knife is a fundamental skill, whether its for efficiency (chop a case of parsley), aesthetics (cut vegetables into uniform rectangle about the dimensions of a toothpick and half as long, so it fits nicely into a soup spoon to go with consomme), or to minimize waste (how to core a tomato, for example) -- all these aims have techniques and reasoning behind them. I knew about some of the technique -- but none of the reasoning.

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