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…..a chapter in the life of a crazy senior citizen (admitted!) who’s working full time and going to school full time – and has NO time for problems!
Hello! in January, I said I would never register for full time classes again, then I found my groove and signed up for full time for the rest of the year – yes, sorta like two full time jobs! no one ever said I was sane – and I just LOVE culinary school!!! I even got my yard and garden all planted in the spring and got in a few rounds of golf.
Then 9 July hit and I had a pain in my lower back – I won’t bore you with the medical details here, but I have 2 pinched nerves in my spine and lost about 3 weeks – 10 days of it in pain so severe, that I could do nothing but count the hours until my next oxycodone! then about 2 weeks ago, I started trying to catch up and had about 6-8 weeks of homework to do in 3 weeks! (as some classes are condensed, and thus some weeks I missed were double weeks – and then there was trying to learn windows on a Macintosh with assignments that were incompatible, but don’t even get me started on that!) WTH! I’ve got 2 weeks to try to finish up make up work – and then it all starts over as Fall Semester commences. Stella! how did you get your groove back??? Two final exams to take today and a project due today alone!
So, dear foodie followers (if there are any left), I’ve neglected you yet again – and everything else in life except catching up (while not sitting for more than 45 mins ish ago a time).
Garde Manger was an awesome course – with basic skill levels and experiences outlined in the previous post. Some pics here of my “final” (the practical one – written one is today)
My buffet platter for 6-8 – Chicken Galentine, Chicken Roulade wrapped in home made bacon and goat cheese, roasted veggie terrine – all dipped in aspic, apple cider chutney, summer quinoa with tomatoes, cucumber, sweetie drop peppers, arugula and red wine dressing, and a yummy roasted beet salad with fennel (which I learned how to slice like a pro), goat cheese, toasted walnuts and lemon vinaigrette!
Single serving of said platter
Appetizer plate with home made gravlax, smoked salmon and salmon mousse terrine (remember that salmon I butchered?), mustard dill sauce, lime and cilantro basmati (yes!) and a lemon basil parmesan cracker (yum!)
Some other very creative students! (NOT MINE)
ok, THIS gal rocked it!
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