Save some candy for me :)
October 31, 2011
October 29, 2011
This Week
Was fun. It was Autumn-y. I'm pretty sure it rained part of every day except for today.
I had a Practical in my Lab class, where I had to:
I'm happy to report that I am winning the battle against Knife Cuts.
If you couldn't tell it was fall already, just take a look at my nail polish.
Little treat that was left hanging on my door the other day with a Happy Halloween wish from the company that owns my apartment:
Nummmy.
I discovered I can't run in heels.
Someone asked me if I was Russian. (Was it the hat I was wearing? The way I couldn't pronounce Gyro?! I need answers mister!!)
This is Scarlet. He watches over my plants for me and helps me remember to water them. I had to scold him a bit this morning because he has been ignoring the basil.
Off to check the Mac n Cheese that's in the oven. (more on that later)
I had a Practical in my Lab class, where I had to:
I'm happy to report that I am winning the battle against Knife Cuts.
If you couldn't tell it was fall already, just take a look at my nail polish.
Little treat that was left hanging on my door the other day with a Happy Halloween wish from the company that owns my apartment:
Nummmy.
I discovered I can't run in heels.
Someone asked me if I was Russian. (Was it the hat I was wearing? The way I couldn't pronounce Gyro?! I need answers mister!!)
This is Scarlet. He watches over my plants for me and helps me remember to water them. I had to scold him a bit this morning because he has been ignoring the basil.
Off to check the Mac n Cheese that's in the oven. (more on that later)
October 26, 2011
I'd like to introduce:
My new BFF. Best Friend Forever. This is pinkie promise stuff. He will never let me down. I give you:
The Ti-34. Or Timothy. Whichever works for you.
It does fabulous things like fractions. And parentheses.
You can punch in a problem like this: -7(2+4)(-4) and it will solve it.
Boom. Done.
This is one happy girl.
I didn't have to read a manual on how to use it. I didn't have to charge it. I'm pretty sure it weighs less than my camera. It didn't cost me $100.
I also love the buttons. That may sound weird but they are a good size, clearly labeled, and they don't make any annoying clicking noises/ require leaning your whole weight to have it register.
Find it here. Yeah! It's darn cheap!
Your welcome.
It does fabulous things like fractions. And parentheses.
You can punch in a problem like this: -7(2+4)(-4) and it will solve it.
Boom. Done.
This is one happy girl.
I didn't have to read a manual on how to use it. I didn't have to charge it. I'm pretty sure it weighs less than my camera. It didn't cost me $100.
I also love the buttons. That may sound weird but they are a good size, clearly labeled, and they don't make any annoying clicking noises/ require leaning your whole weight to have it register.
Find it here. Yeah! It's darn cheap!
Your welcome.
October 23, 2011
Mayonasie and Power Outages
Hi.
I have a lot of talking to do.
First off, I occurred to me the other day (because I was getting emails from people asking me) that you would all like to know what the heck goes on in school for me.
Is it really like those scenes in Sabrina where they all line up and show off their soufflé? Do you get yelled at? Why are you cutting carrots? I thought you knew that?
Here we go. I'm in my second quarter right now, and my first "Lab", which is what they call the classes that I have in the kitchen. The lab I'm in right now is the beginners class. Everyone has to take this, no matter what their major(Culinary, Hospitality, Pastry).
It goes through the basics and proper industry techniques of, well, quite a lot. So far we have done stocks, knife cuts, soups, mother sauces and small sauces.
Here are some pictures of the last few weeks:
Chef demoing how to truss a chicken.
The handiest thing you'll ever have. I give you the . . .monkey bowl. Yes, that is really what they call them.
Ginormous pot used for making stocks. And a shot of my glamorus footwear.
Prep for soup. By the looks of it this is for split pea.
The other more "normal" sized stock pots.
So thats a peek at the last few weeks. I'll try and keep you all updated.
Also. Last week had some crazy weather going on. Wind gusts over 60 mph+40ish degrees =
It usually looks like this:
I got back from class on the day of this storm to discover that half my block was out of power. That was around 4pm. We didn't get it back until around 2am. I'm hoping that this isn't going to be a theme for this winter.
Thank goodness I had a bunch of candles. I made a quick trip to the grocery store for super and then watched The Kings Speech. Wow. Amazing movie.
I haven't had much time for cooking/baking lately. But I did manage to squeeze in a little baking a week or so ago. I made the previously mentioned Chocolate Biscotti.
I used Smitten Kitchen's recipe, which you can find here. Then only change I really made was switching out hazel nuts for almonds.
Oh, and if you really want to make it the way I did you will do the following:
❖ Decide to make half a recipe, because there is no way you are going to eat that all yourself.
❖ Mentally cut the recipe in half instead of writing it out like you should (can we say lazy?)
❖ Once you have added everything and are at the mixing stage, find yourself thinking"I know she said that this dough would be sticky but this is ridiculous.."
❖ Realize that you forgot to half (halve?) the eggs.
❖ Quickly dump another half of the other ingredients and hope that it doesn't get too crazy in the oven.
❖ Shape the dough, bake, cut, bake.
❖ Eat, eat, eat.
❖ Give away some because there is no way you are finishing that.
❖ Refuse to share with geese.
The End.
I have a lot of talking to do.
First off, I occurred to me the other day (because I was getting emails from people asking me) that you would all like to know what the heck goes on in school for me.
Is it really like those scenes in Sabrina where they all line up and show off their soufflé? Do you get yelled at? Why are you cutting carrots? I thought you knew that?
Here we go. I'm in my second quarter right now, and my first "Lab", which is what they call the classes that I have in the kitchen. The lab I'm in right now is the beginners class. Everyone has to take this, no matter what their major(Culinary, Hospitality, Pastry).
It goes through the basics and proper industry techniques of, well, quite a lot. So far we have done stocks, knife cuts, soups, mother sauces and small sauces.
Here are some pictures of the last few weeks:
Chef demoing how to truss a chicken.
The handiest thing you'll ever have. I give you the . . .monkey bowl. Yes, that is really what they call them.
Ginormous pot used for making stocks. And a shot of my glamorus footwear.
Prep for soup. By the looks of it this is for split pea.
The other more "normal" sized stock pots.
So thats a peek at the last few weeks. I'll try and keep you all updated.
Also. Last week had some crazy weather going on. Wind gusts over 60 mph+40ish degrees =
It usually looks like this:
I got back from class on the day of this storm to discover that half my block was out of power. That was around 4pm. We didn't get it back until around 2am. I'm hoping that this isn't going to be a theme for this winter.
Thank goodness I had a bunch of candles. I made a quick trip to the grocery store for super and then watched The Kings Speech. Wow. Amazing movie.
I haven't had much time for cooking/baking lately. But I did manage to squeeze in a little baking a week or so ago. I made the previously mentioned Chocolate Biscotti.
I used Smitten Kitchen's recipe, which you can find here. Then only change I really made was switching out hazel nuts for almonds.Oh, and if you really want to make it the way I did you will do the following:
❖ Decide to make half a recipe, because there is no way you are going to eat that all yourself.
❖ Mentally cut the recipe in half instead of writing it out like you should (can we say lazy?)
❖ Once you have added everything and are at the mixing stage, find yourself thinking"I know she said that this dough would be sticky but this is ridiculous.."
❖ Realize that you forgot to half (halve?) the eggs.
❖ Quickly dump another half of the other ingredients and hope that it doesn't get too crazy in the oven.
❖ Shape the dough, bake, cut, bake.
❖ Eat, eat, eat.
❖ Give away some because there is no way you are finishing that.
❖ Refuse to share with geese.
The End.
October 22, 2011
Fall is on its way out the Door
And by that I mean its still in the kitchen saying goodbye to people, and has two more rooms to go through.
Don't tell me you haven't experianced that.
I took this yesterday as I was walking back to my apartment.
I had been painting by the lake, looked up from the rock I was sitting on, and noticed that I was surrounded by about 50 geese that seemed way to interested in the piece of chocolate biscotti that I was nibbling on. A quick prayer to St Francis that they wouldn't attack me, and I was outta there. I don't think I have ever packed my art supplies so quickly.
Moral of the story: know your Saints.
Don't tell me you haven't experianced that.
I took this yesterday as I was walking back to my apartment.
I had been painting by the lake, looked up from the rock I was sitting on, and noticed that I was surrounded by about 50 geese that seemed way to interested in the piece of chocolate biscotti that I was nibbling on. A quick prayer to St Francis that they wouldn't attack me, and I was outta there. I don't think I have ever packed my art supplies so quickly.
Moral of the story: know your Saints.
October 21, 2011
website love
Because I have lots of studying to do for the first round of midterms next week, I'm just going to be sharing some of my favorite websites today. I might be able to finish off the other post I was working on, but I wouldn't hold my breath if I were you. You might faint.
They have tons and tons of clothes.
And pretty jewelery.
Its easy to spend hours on this site. You can also find art, patterns, homemade beauty products, furniture, bakery, scarfs, and pretty much anything else.
Pintrest
This is a site that I LOVE. I am a visual person and am forever bookmarking things that I like. I don't have to do that anymore thanks to this brilliant site! Once you sign up you download a button on your toolbar with allows to to "pin" a picture onto a board, from anywhere around the web.
Take a look:
You can also just browse through what other people ahve pined and pin what you like to your own board.
Foodgawker
Of course this is a favorite place of mine. Its food. hundreds and hundreds of pictures of artfully arranged, yummy, beautiful food.
You can search by recipe, too.
So go and check out the sites! And let me know what you think. I'll be here...pertending to be studying knife cuts, but really drooling over the mac and cheese page on foodgawker.
Etsy is a site where you can buy and sell anything handmade, or vintage. The last of the two is my favorite part. 
They have tons and tons of clothes.
And pretty jewelery.
Its easy to spend hours on this site. You can also find art, patterns, homemade beauty products, furniture, bakery, scarfs, and pretty much anything else.
Pintrest
This is a site that I LOVE. I am a visual person and am forever bookmarking things that I like. I don't have to do that anymore thanks to this brilliant site! Once you sign up you download a button on your toolbar with allows to to "pin" a picture onto a board, from anywhere around the web.
Take a look:
You can also just browse through what other people ahve pined and pin what you like to your own board.
Foodgawker
Of course this is a favorite place of mine. Its food. hundreds and hundreds of pictures of artfully arranged, yummy, beautiful food.
You can search by recipe, too.
So go and check out the sites! And let me know what you think. I'll be here...pertending to be studying knife cuts, but really drooling over the mac and cheese page on foodgawker.
Subscribe to:
Posts (Atom)