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

Vintage Mink

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.

Feb 14 2015
We had a wonderful, dreamy, romantic time together. I couldn't have asked for more... Cheers!

Tuesday, February 10, 2015

Something's Fishy

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.

Poached salmon and scallop mousseline C Poached salmon and scallop mousseline B Poached salmon and scallop mousseline A
I made the little choux pastry garnishes for our tray, it's so simple and quick, and with little discs of the scallop mousseline and some parsley mayonnaise, they were actually quite tasty. Giving the trout a little hot pepper to hold in its mouth also amused me to no end. Plus now I know that mousseline is what the little fish balls in phò soup are made of and I can now make my own. Eureka! Cheers!

Tuesday, February 3, 2015

Salmon Mousse Terrine and Chaud-Froid

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.

Jan 3 2015 D Jan 3 2015 A Jan 3 2015 C Jan 3 2015 B
My partner and I had fun making our undersea scene with little carrot fish and dill seaweeds. The only bummer is I botched the clean whiteness of the chaud-froid with some dark aspic instead of the clear gelatin glaze Chef had prepared for that purpose. Ah well! We still got 84% and I am quite happy. Cheers!

Wednesday, January 28, 2015

Quickly Now

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.

Jan 28 2015
The only things missing are earrings, because I somehow left the house without any today, which is odd for me. Early mornings make my brain all foggy, I guess. Cheers!

Saturday, January 24, 2015

Sticky Toffee Pudding

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.

Jan 23 2015 Sticky toffee pudding C Jan 23 2015 Sticky toffee pudding B Jan 23 2015 Sticky toffee pudding A
There was a birthday, hence the special plate. We were out of chocolate so I just nicked some leftover ganache from another person in the bakeshop and used that to write out the letters. They're a little more blobby than I like but it did the job. Cheers!

Thursday, January 22, 2015


This week we made sushi in our Garde Manger class. Not bad considering I'd never made any before! Cheers!

Sushi Jan 20 2014