March 30, 2007

A Brand New Adventure...

I have been in culinary school for almost two full semesters. I am doing well and have been learning so much! I have been accepted into the honors program and with that comes a project that I work on for the time I am in school with a completion of the project to be done by the end of my schooling. It is kinda like a dissertation or research project for other degrees. Well, I was placed on the cookbook project. I was going to be a support person for the person that was doing the work. Chef came to me yesterday and told me that the person has done NOTHING toward this project and it is now officially my baby. He said, and I quote... "You can take it and do that organized thing you do and run with it." LOL Ooooo... don't I have him fooled with the organized bit...

I am compiling recipes and quotes and pictures and putting the whole culinary school cookbook together. This can be done on my computer and I will be soliciting the recipes from all the students and chefs in the program. When it is done it will be the official culinary school cookbook!!! I am so excited about this endeavor!!!!! Since I am going to be in school for at least the next five years... (probably exagerating but maybe not... ) I will be able to put together a good collection for them. Oh, and I will make it available to you guys if ya want, too. I will try to get it put on the website of the school and link you to it.

Did I mention how excited I am about this???

ANSWERING A QUESTION...

For Zoe - You asked, "How the heck do you not put on weight with all that cheese and butter and stuff?"

I use everything sparingly. The butter you see in the fridge will last me quite some time. I use it for baking and for making sauces and such but I use olive or canola oil for most everything else that calls for fat to be used. We don't eat very much cheese on our food. I often cut the amount back but I keep cheeses like Parmesiano Reggiano, Asiago, Cheddar, Mozerella, Monterrey Jack and so forth for a variety of recipes. I also use real cream when it is called for in a recipe and just use a touch and then add 2% milk so that I get the flavor of cream without the overwhelming calories of cream. Sometimes your tongue just needs that coating to feel satisfied so I get the coat without all the calories.

and you asked... "Do you find that fridge is big enough with how often you shop or do you find yourself hankering after something just a bit larger?

I WANT A BIGGER FRIDGE!!! I often shop in bulk and could use the extra space. This tiny refrigerator was purchased about 12 years ago and we have certainly outgrown it. It is full right now to the brim since Dan made a trip to SAM'S Club (a warehouse shopping experience to behold for sure) after I showed you the thing last week. Here is the one like want...















This is a 25 cubit size... I will be saving for quite some time for this style and model but I don't want the water and ice on the outside. The kids would just break it in a matter of days using it too much. LOL

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