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I made it through the first week!  YEAH!!!

It was rough but I did it.  This was a tough day though.  I started my summer quarter of culinary school and in my American Regional class we were making a Thanksgiving feast!  Clams Casino, Butternut squash soup w/bay scallops and shiitake mushrooms, rolled stuffed turkey breast (with turkey mousse and spinach), green beans w/mushrooms, dressing, glazed turnips, cranberry sauce and gingerbread cake.  I didn’t taste a single thing but man I wanted to!
Breakfast was a fresh fruit plate…or in my case a bowl.  I forgot how much I love peaches.  They are so soft and juicy!  I picked some very beautiful peaches!  The kiwi was a little too soft and the honeydew was a little dry.  It’s my fault for not wrapping it with a damp towel after I cut it.  I finished off my raspberries and added some blueberries too.

Lunch was a microgreen salad with 1/3 cup of toasted pumpkin seeds, 1/4 of an avocado and dressing of choice.  As you can see there isn’t a picture.  What happened was I left for school at 10:45am (for a 12:30pm class).  I picked up one of my classmates on my way and we got to school a little before noon.  Perfect timing right?

WRONG!  The parking lot at the school was full.  The two parking garages across the street were full.  We drove around for a few minutes before discovering a parking lot that was empty and was attached to a Pier 1.  I had no idea there was a Pier 1 anywhere near my school.  We finally found a parking spot that wasn’t reserved or for short term shopping parking and had to hurry to get to school.  I managed to get changed and in the kitchen and ate my salad while we were reviewing the menu and events for the day.  Normally with the microgreen salad I use the basic vinaigrette for my dressing but I hadn’t made more so I used the Greek dressing that I had.  I finished it and realized that I hadn’t taken a picture.

Dinner was Pinto Beans & Rice, 1 cup of steamed zucchini and 1 cup of green beans w/lemon juice and EVOO.  The seasoning on the beans was really good.  I’m still not a fan of adding lemon juice but I’m getting used to it.  The beans and rice will definitely be a side dish that I use in the future.

Like I said with my opening, we made this gingerbread cake in class.  We have about 10/11 people in our class so we broke up into two teams.  The other team made their cake in a round cake pan and we made ours in a bundt pan (totally my idea).  Their cake didn’t bake long enough and collapsed but ours was cooked perfectly.  I helped a little with the cake but one of my teammates made it.  I helped get it out of the pan.  I think it would be great with a ginger glaze and dusted with powder sugar.  I took about 1/3 of the cake in a few pieces and when I got home I put it in the bottom of the freezer.  The day after I finish this thing, I’ll take it out of the freezer and let it thaw out and have a piece when I get home from school!