My 2nd semester of culinary school has begun.

I have been in school for a couple of weeks now. I’m considered a full-time student. Currently, I’m taking Food Production II, Hospitality and English Comp I:Culinary. I’m enjoying myself and all the marvelous food I get to prepare and eat in my Food Production II class. My hospitality class covers the basics of stewardship and pleasing the customer always. As far as my English Comp I: Culinary class there has been alot of writing about food, cooks in the family, tradition ect… This will be an adventure finishing school by the time I’m 8mo’s pregnant. I’m excited and ready to share with all of you my endeavors this semester. So come along with me and enjoy the ride!


The mystery plant has been revealed.

The mystery plant has been revealed..

The mystery plant has been revealed.

We discovered the mysterious plant that was growing in our garden was Peacock Canary Melon. It turns yellow when it’s ripe and is in the melon family. Much sweeter than honeydew and delicious cold. There is plenty to share between neighbors and friends. This summer is perfect for slicing open a ripe, ice cold melon. Just one of the many reasons that make summer so sweet besides the heat.

My sweet baby girl’s 4th birthday party.

The lemonade stand, Matt and I built together.

Sweet girl...

The proud parents.

Your growing up way too fast :(

It seems as though time has slipped away every sec, minute, hour ever since I held you in my arms for the first time. Life is just a fleeting raindrop. I wish I could rewind the memories and savor them forever but I realize this is impossible. But, I know I can look back always and know that you are the love of my life and the sweetest gift of all to ever be given. I thank God for you every day, my little angel.

Still trying to dechiper what kind of vegetable this is….

Maybe a melon, pumpkin, or gourd ?

This has been sprouting up out of our garden. I’m not sure as to what it is but it’s spreading..looks like we may have alot of pumpkin pies to make this fall.

Our Beautiful Garden

Every other day, I have been walking down to the garden. Watering all the green beauty flourishing from the earth in our little square foot box. It’s been an amazing journey to see how rapidly your harvest grows right in front of you. I feel a sense of accomplishment and happiness.

A midnight snack.

This was completely spontaneous which made for some fun cooking. I love to improv cook because it inspires you to be creative with the products available. Matthew and I tend to be night owls and I like to watch cooking shows on the create channel late at night if I watch anything. Well, I started feeling inspired and hungry at the same time. So, I opened the fridge to see what I could come up with for the both of us. I spotted chorizo, minced olives, purple onion, chopped spinach, flour tortillas, sour cream, cilantro, cheddar cheese and guacamole. I decided to make us a festive, mexican appetizer.

Step 1. Let chorizo cook thoroughly, add minced olives, chopped spinach, 1 Tsp of onion flakes, 1 tsp of cumin powder, 1 tsp of chili powder and wait to add cilantro until very last minute.

Meanwhile saute’ onion until carmelized. Then add to chorizo mixture.

Cook tortilla shells until perfectly brown.

Spread guacamole on tortilla shell, the chorizo mixture, a dallop of sour cream and a pinch of cheddar cheese. Voila! You have a delicious mexican appetizer.

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