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...

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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