Alas! We’re Home Sweet Home.

We arrived home a few hours ago. Ran to Grandma’s house to see our sweet “big” girl whom we missed dearly. Unpacked our things, freshened up and went to dinner at Cracker Barrel. Being both of us we’re craving some good ol’ southern/homemade food. We consumed a lot of gourmet food while vacationing in Eureka Springs so it was nice to have something deep fried/ greasy for a change. Wow! we had an amazing vacation but I was ready to be, ” Home Sweet Home.” Looking back on our vacation I would have’t to give it a score of 9 out of 10 possible points. Pro’s and con’s are as follows: Pro’s- plenty of day/night activities to keep us busy, beautiful outdoor trails not far from historic Eureka Springs, Winery literally five minutes away from cottage, Mixture of several cultures, a wide array of artistry, organic farming, Easy to find coffee shops ( Great coffee), Lodging prices we’re affordable and our cottage was cleaned every day upon arriving back. Con’s- I wasn’t impressed with some of the restaurants service or food. I found a piece of glass in some of Matt’s leftover Alfredo fettuccine which turned my stomach upside down from a particular ” well known” restaurant. Some of the people in the restaurant business we’re very unprofessional and needless to say didn’t receive a plump tip. The weather dampened our plan’s to go backpacking but we managed to still have a good time. Many of the store’s we’re over-priced on certain items but that didn’t stop me from shopping..;) It’s vacation..I plan to enjoy myself and that I did. Goodbye Eureka Springs until next time!


Culinary school continued…….

Today, in my Baking I class we made Eclair Paste (Pate A Choux),Freeform apple pies, and Peanut Butter Sandies.
Two words: Pure Bliss. They all turned out beautifully. I actually had the chance to get my hands on the pastry bag during the production of our pastry puffs which was fun. I forget sometimes my class is three hours long because I’m enjoying it so much. I do what I love and love what I do. Here’s some pics.

The making of our puff pastries.

Prepping the eggs.

The recipe called for alot of eggs.

Adding the eggs gradually

The beautiful yellow dough

Adding the dough to the pastry bag.


Oh so pretty!

They we're flaky delicious!

Peanut Butter Sandies Dough

Cutting the dough


Making crisscross markings before baking

Unfortunately, my camera’s batteries went dead so I didn’t capture any pics of the Freeform apple pie 😦

Being a hostess..the raw truth.

I know that I’m working towards the right field (culinary school) because I love to host parties. There is something special about gathering people, food and interests. Where there is good conversation, there shall be food. Food yields a richness, depth and truth.
The memories of where we came from and where we’re going. Because, food is more than a substance it’s a story.

The perfect lunch.

A nice cold one with spicy crunch rolls. Sometimes, I wish I had the time and funds to make a culturally new dish every day. I mean, c’mon how fun would this be? My cupboard would look like an international food store with a variety of spices and ingredients for various recipes. Is there such thing as a perfect meal? I don’t think so. Every meal offers something different between the variety of taste and flavor. I couldn’t honestly say there is a perfect meal, that I could eat every single day because I haven’t tried everything yet. I plan to expand my palate the rest of my life. However, there are certain types of food I enjoy and Greek food happens to be one of them. In fact, I am making Ba-ba-ganoush for a study at my house tomorrow as I type. My garbanzo beans are soaking in cold water and my sliced carrots, spanish onion, chili’s and eggplant have all been prepped. I will take pictures as the process takes place so no worries! I will take the vow to make a culturally inspired food every wk maybe not every day but I think this would be fun and I would like to jot down my opinions, ideas for the specific recipe.

Culinary school continued…I received an ” A” on my mid-term.

So, I guess all that late night studying is paying off…I received my mid-term today and I have an ” A” in the class. I have learned so much thus far and hope to continue evolving into a better chef. This has been a wonderful experience and I encourage anyone who is interested in this field to invest in going to school.
You can do it!

Culinary school continued…..

Today at school we made homemade pie crust and filling. Our group chose the chocolate meringue pie.I couldn’t help myself from sneaking spoonfuls of the left over filling. 😉

Raspberry Buttermilk Muffins.

I made these this morning for breakfast and they we’re absolutely magnificent! I’m not into sweets as much because they tend to be too sweet for me. But this recipe is the perfect amount of sweet and tangy with the raspberries. YUM-O!

Recipe to follow:

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon of salt
6 tablespoons of butter or margarine
1 egg, lightly beaten
1 cup buttermilk
1 cup fresh or frozen raspberries.

In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffins cups two-thirds full. Bake at 400 degrees F for 25 minutes or until browned.

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