I finished my second semester of culinary school.

I achieved my goal of finishing culinary school this semester. I finished right at eight months pregnant which was a tight fit. I will be honest, this semester was a tough one because I was full-time and the classes were a bit challenging. My final exam was given last Friday in Food Production II. The class was given a mystery basket, a sheet of paper to write a menu, and an hour to finish the meal. These are a few of the mystery ingredients that were in my basket, a large carrot, three eggs, flour, chicken, and fresh spinach. I decided to utilize my ingredients and make a pan fried chicken over a bed of creamed spinach with roasted carrots. I had a few points taken off my practical exam because I did not have a starch on my plate, otherwise, I did a good job!
Here is a recent pic of the baby belly:

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Culinary school and all it’s glory.

Yesterday, I took my practical in my Food Production class. I was ready for the chance to shine or utterly butcher the project at hand. The class was told to make chicken salad sandwiches as well as make batonnet, brunoise and tourne’ cuts. We we’re given approximately an hr to finish our sandwiches and 15 minutes to make our cuts. I made an 89% on my practical I was very happy! Chef said my tourne’ needed a little work but with time and experience I would improve. The sandwich had a good flavor and was the right consistency. Lets just say I’m very pleased..now for written test. Wish me luck!

I apologize for a case of writer’s malfunction…here is a new post for your eyes to feast upon.

This week my plants started sprouting from my garden, hung up pictures in kitchen. I registered for my fall culinary classes, met a famous French chef who served in the White House for 26 years and lets just say it’s been an exciting,busy,rushed week. I feel I have accomplished alot though in my spare time this week between paying bills, filling out insurance information and cleaning the house all in the process. So, tonight was nice we ate dinner and shared a pint size of peppermint mocha ice-cream Starbucks- yum! It was one of those mental snapshot moments where you could savor it forever…it was nice to just do nothing but dip your spoon in a pool of ice cream and hope you get lots of chocolate chunks. It made it even sweeter to share it with my sweet little family. What’s your favorite sweet moments?

Our current vacation.

We arrived at our cozy nook long after wandering through the Ozark hills. I think we we’re both beginning to wonder if our reservations we’re all just a fluke. Lesson learned never again, will I print off directions from Mapquest.com. We decided to get smart and stop by the local police station and see if they could help us. The oh so helpful police officer was our hope in a dark place. He helped us navigate our way to our cozy little nook. I was much relieved when we finally found it to say the least. I graciously spread my entire being on the bed in a big sprint. Next morning, woke up to the sound of brewing coffee, sunshine, and the love of my life. Those three combos can never be a bad sign. We walked in downtown Eureka Springs sifting through the rows of shops up and down the sidewalks. Later, we started getting hungry and ate at and Indian restaurant. We ordered a samosa for an appetizer. I would really like to replicate this…it was “Magical.” The best appetizer we’ve had this part of town. I would like to retire in this lovely place…there is so much energy, life and soul in this town. The food is amazing, the people are unique, and the beer is ice cold ( just the way it should be). Most of the stores I enjoyed going in we’re kitchen supply stores. I found some artichoke pesto spread, bruschetta spread,and jalapeno cilantro dip. One of my favorite finds was a polka dotted apron and global cookbook which will be brilliant for my ethnic food nights with friends and family. Again, the culinary field is calling my name in all aspects.
Here’s some pics of our current trip. Enjoy!

Our cozy kitchen


Isn't it cute?


So happy to finally arrive....


The "magical" samosa.


Boulanger (French) Baker.


The happy couple


Mmmm...I love me some Negro Medelo.


Matt smokin' a cigar.


Matt wasn't a fan of the cold smoke salmon but I liked it


Smokin' my first white chocolate/ irish cream cigar. I liked it


The trip has been wonderful thus far....

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.