Skip to main content

A New Adventure

Today has already been quite a day! I have been in cooking overdrive preparing for my new gig at the cooking school. Today is the orientation, and we will meet each other, get all the information on the open house, kitchen rules, etc. I have to admit, after reading the other chef's bio's I am a bit intimidated...words sprinkled in there like "worked with James Beard award winning chef so-and-so" wow, and how about Micheline Star restaurants on some of those bios...all I can hope is that I am there in that group for a reason!

This morning I made really great blueberry muffins from the Martha Stewart Baking Handbook - totally reccomend. I wanted to use my new giant muffin tins that I got second hand from the cake store in San Marcos for only 7$ each! Love them! Then I am making a cake for our friends for pick up on Saturday...they picked Red Velvet Cake...well, I wasn't as successful with that adventure. I will have to make it over, which SUCKS since I have such little time. Then I made some excellent honey-wheat bread with pecans...sooooooo good. I made that recipe up myself so I guess I can be happy about that success.

Wish me luck today!


Trish Wallace said…
OK...You MUST share what it is you're doing and did you get into this? I'm so impressed, perhaps you've found an outlet for your passion! Please let us know because I feel out of touch!!

One thing in grad school that I learned pretty quickly is that we all felt like we were "pretending" to be smart. When, we ALL felt like we knew nothing.

I'm sure you belong right next to the others anc can teach them a thing or two.

Can't wait to hear more!
HLM said…
OMG I am SO excited to hear DETAILS about everything that happens at the cooking school. And I think Jennifer hit the nail on the head... you are absolutely as qualified to be there as the next person, you just took a different path to get there. They wouldn't have hired you if they didn't think you rock.
Anonymous said…
Yes Ma'am, you do. Belong, that is, and rock, too. Just getting bits on the blog it sounds like your passion and potential would be hard to ignore!

I think it's great that you share your journey too, as I have been given lot of confidence reading other real people's stories of how they got where they are. And each path is different.
Ashley said…
Looking at those giant chocolate chip cookies, I'm remembering now that I never got one at the graduation party... did you save any extras, 2 months later?? Also... pretend til you make it. That's what teaching has taught me. You are fabulous! xo

Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 

• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Biscotti and Marcella

Things have, well...pretty busy lately, but I have been cooking some here and there. My favorite of the week were the almond biscotti for Alex. They are really the perfect biscotti - light and dense at the same time, blanched slivered almonds, almond extract...yeah, he likes him some almonds. 
I have been reading the memoir of Marcella Hazan, the Italian lady who brought "real" Italian food to America in the seventies and eighties. It is amazing that she never intended to be anything more than a science teacher in Italy, and she became this foodie idol. She never even cooked anything until after she was married! It is funny in her books to, she gives off this vibe like, well, they wanted me to write a cookbook, so here it is, but hey, don't ask me to do another one!  She really tells it like it is. I saw her on Martha Stewart and she even treated Martha like "whatever, you are just like everyone else". Gotta love that old Italian gal. Just truly hersel…