Monday, March 23, 2015
I've been insanely busy lately... Classes five days a week, and working both days of the weekend, and I essentially have no time to myself anymore. It's running me ragged, to be honest. I haven't seen my honey since the end of February, and likely won't see him again until April. I have no spare money to speak of, despite my job. I'm stressed, and tired, and worn thin. I try not to live in a state of 'I just want this to be over' but seriously, I just want this period of my life to be over. I know it's only temporary and things will slow down again in a month or so but that doesn't change how difficult this is for me right now. The last time I felt this way was working at Camp Wabun last summer and that just destroyed me, so I'm eager to be done with this phase. A few more weeks and I'll be done college, and leave my part time job to take a few weeks off before beginning my next job. *sigh* Why does our species insist on doing so much and everything at the same time?
Tuesday, February 17, 2015
My honey gifted me this gorgeous vintage mink stole over Valentine weekend. It was actually his mother's and - I'm still shocked by this - his sister was going to throw it out! So he snatched it up and made it a gift to me. I wore it out for Valentine's Day dinner and felt like an old time movie starlet.
Tuesday, February 10, 2015
We're still in terrine and tray mode in Garde Manger class - thankfully next week we switch over to sausages and charcuterie. Today we made poached trout in court bouillon, and scallop mousseline terrines on mirrors with tray garnishes of our choice.
Tuesday, February 3, 2015
We're in the terrine phase of our Garde-Manger class and today was salmon mousse terrines on decorated chaud-froid. That's just a fancy way of saying gelatinized salmon and cream, on velouté sauce with more gelatin. So. Much. Gelatin.
Wednesday, January 28, 2015
This is a pretty horrible photo in terms of quality, but I loved my outfit today. I just felt really cute and happy, so I decided to quickly snap a few shots and take what I could get.
Saturday, January 24, 2015
I was making the sticky toffee pudding, with roasted banana ice cream and candied pecans for the restaurant at the college this week. I'm very happy with how the little puddings came out, as well as the plating. Making little 'cookie' bowls for the ice cream is always fun and easy, too.