Meow Mix

Late rabbitSo the time is approaching… QUICKLY. (✪㉨✪) LIKE UBER quickly. We leave on Wednesday. And then it’s only a short week until school starts. I’m nervous, excited and terrified all at the same time. I mean this is my first time in formal education in 10 years. Yes, I did attend college for Culinary School but that was pretty much just playing all day. (。♥‿♥。) I adored the format of culinary arts! We had a total of five classes (normalé) but the semester was split up completely different from any other post secondary school I had ever attended. We had two theory classes a semester and three practical classes. Two days a week we’d study in regular classrooms for about an hour. This was after a full day (7am – 12pm) of cooking. We were split into three sections and each month we’d study a separate section. I LOVED only having two real subjects a month. It meant no exams were scheduled on the same day; we could concentrate on one subject, learn it inside and out and then move onto the next. Needless to say this (triumphant) return to post secondary education will be a shock to the system. (ಠ益ಠ”)

Thankfully I have four subjects each semester in my first year, I’m keeping it light for the sheer fact that I _can_. I Love rocktook two years at University previously and it’s helped me out (and not, but that’s another story). Due to the classes that I took they’ve all transferred so I don’t have to take anymore extemporaneous classes. I can just take the core classes that I need. This makes life a heck of a lot easier for me – no bullsh*te courses to have to suffer through (again.) ヽ(゜∇゜)ノ YAY! Thus I only have to take four classes each semester this year. Of course the load is a lot higher due to the fact that every single one of those eight classes involve labs. (ノ>ノ) I figure if I stay positive I’ll be able to do them no problem!

Lace color-pinkIn other news packing is coming along greatly! For the most part, with the exception of perishables, kitchen tools I use all the time, and cleaning products & tools. I think that’s going perfectly on schedule! I’d say I’ll take the day off tomorrow buuuuuuttt…. I’ll get to cleaning the house best I can, hiding boxes that are staying behind. I did some of that today but /(x~x)\ I pulled my back out AGAIN. And of course to top it all off the box moving killed my feet. I’m just hoping to be able to stand tomorrow. *fingers crossed*
On Tuesday, after the movers come I’m SOOOOOOO (like SOOoOOOOOOoOOOO) excited!!, we are heading to Cook pooh bearmy all time favourite curry place: Lan’s Asian Grill. I’m really going to miss this place. My Dad introduced my family to it when he was working at NAIT. It is the best place for Thai and Vietnamese in town. Tom, the owner, was vegan for 11 years which means his vegetarian menu is epic. Yes I know, strange for a chef to love vegetarian food. But I really do. I really find that good vegetarian food is hard to make. Most Chefs believe that vegetarian dish means some combination of grilled eggplant, zucchini, roast peppers, portabello mushrooms and cheese. Seriously people it’s the worst combination EVER. I love zucchini, peppers and portabellos; adore cheese (hate eggplant) but together they just SUUUUUUUCK. I have quite a few friends who are vegetarians and when we go out it’s nice to have a place that’s AWESOME. It’s also awesome for my friends who are allergic to fish to be able to enjoy thai cuisine safely.

Well that’s it for today! Time for dinner of salmon tartare and corn on the cob. Yup, that’s how I roll. ヾ(^∇^)

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Photo a day May 17

Today’s photo is “snack”. This one again was a tough one as I do love to eat. That being said I don’t really eat snack foods all that often. But I know that my all time favourite snack food is:

GOLDFISH!

(The cracker, not the animal.)

That being said, they really upset my sensitive little tummy and I can’t eat them any more. BUT! There’s hope! I haven’t made them yet, but this lady right here has made a recipe for the little buggars! Her recipe has no corn, no artificial crap, nothing to upset my little tummy! I’m excited to try them one day and get back to eating my little friends.

♬ The snack that smiles back ♬

Photo a day May 8

Photo challenge day 8! Ooo, I’m doing so well, I’m so proud.

A smell I adore – that’s a taller order than you’d think. Being a chef there are so many aromas that are drool inspiring. I thought about this for a while. Sifting through the smells of baking shortbread, the sweet tinge of butter cream icing, my cotton candy bubble bath, pumpkin waffles, bubbling bacon, caramelizing onions… oh so many aromas!

Then it hit me: what is the most comforting, put me in a happy mood aroma I can think of? Gingerbread. These little beauties, and the photograph are not my creation. I’ve made them at home and they are really really cute! These tiny gingerbread houses for your tea are from Not Martha – an innovative website about food, crafts and everything in between.

And just incase you missed it, I did not take this photo and do not own it! I know there’s a lot going around the web right now about stolen photographs from beauty blogs – with people claiming them as their own. I really hate that, so I just thought that I would do a quick rant and make sure you know that this is not mine!

Until tomorrow!

Home again home again, jiggity jig.

Aaaaannnnnndddd…. I’m back. I’ve been exhausted for the last few days. Going to the gym really takes it out of you. >.<‘ My trip was amazing. If I were to place it in to words that last amazing would be in 900pt and have about a billion “!” after it. I don’t think there are many ways that it could have been better.
As for this precise moment I’m off to the gym again. Although I plan to download my photos and transpose my journal from the trip very soon! I promise! I’m just too lazy right now to go all the way to the basement, find my camera cord, download the 500+ photos and organize them. I’m just too darned lazy!
I’m back in the swing of things though. I’m taking my role as my Mom’s personal Chef very seriously. The only meal I don’t prepare is usually breakfast as we get up at different times. Usually within a half hour of each other but she’s already started eating. The whole personal chef thing came about as I’m taking a year off to screw my head back on and find a new career path that doesn’t have me on my feet for 9+ hours a day – thus avoiding permanent and more serious damage to my feet. My Mom in the meantime is supporting me with wages. She’s funding my year and therefore I need to do something so that I feel employed by her, not just a worthless bum like so many my age. This whole year off is actually her idea, so please don’t think of me as a mooch! As an offer to earn my keep I said that I would cook gourmet meals for her everyday. There’s been a few days where I’m just pooped and she’s cooked but they’re few and far between – or on days we both want spaghetti and my pales in comparison to hers. There’s always one dish that a chef just can’t duplicate; usually one of our mothers.
On the plane ride home I got the chance to watch Food Network, a channel we don’t get at home ($7/month for one channel in a package that I would watch, I don’t think so.). I watched the recent installment of Top Chef: Texas. This weeks’ challenge was to create a dish that honours those who inspire us. I thought long and hard about what I would make to honour my Dad, who fanned the flame of my passion for cooking.
Last night I made my dish:
Fennel and cranberry braised red cabbage – German style; pork schnitzel; lemon herb spatzle; red-curry butter sauce
A twist on the dish I felt my dad was famous for. The other option would be to do a twist on rouladen, another dish only my dad made for us. I miss him so much. Especially when I get new recipes I want to try. Mom makes a great guinea pig tho! She eats everything and usually enjoys it. The best is that if she doesn’t, she tells me! Something a lot of people are scared to do. I like constructive criticism when I’m cooking – not much any other time tho – it helps me improve.

This week: sketching drawings for my best friend’s made-of-honour dress (for me); finishing a few crochet patterns

Oh yeah! I got my earrings from Pei Li: the miniature patisserie chef! I bought pain-au-chocolate and pink macaron earrings – they are SO CUTE! I love them so much. The took a bit to get here, but that’s the hazard of shipping overseas. You should check out her etsy shoppe, she has some amazing things.