It’s been a minute, but I’m still here. Juggling work, life and culinary school turned out to be more of a challenge than I thought. I finished up last semester and thoroughly enjoyed my 6 week break. The day job got uber crazy around October and is still demanding way too much of my time and energy. The new semester started at the end of January and I’m digging it so far.
I’m enrolled in Cooking II and Advanced Baking. Last week in Cooking class we fabricated fish. All I can say is get to know and love your fish monger! I feel like I smelled like fish guts for two days! I like to think I’m pretty good with a knife based on being a life long crafter, but creating attractive fillets was a challenge. I’ll definitely start purchasing whole fish to get in more practice.
Advanced Baking wasn’t my first choice of a class to take. I actually already have that credit and skill set but needed a class to replace completing an internship. I haven’t been able to locate an entry level job in Frederick that aligns with my food philosophy and schedule. (NOTE: I’m still looking!) It’s been over 10 years since I’ve taking a baking class so I’m really blowing cobwebs off those skills. The class is only 9 students and is supposed to provide students the opportunity to venture into their own interests while addressing the fundamentals being taught. I was VERY excited about this concept until the first day when my instructor made it very clear of his tolerance, or lack there of, of plant-based ingredients in the kitchen when not medically necessitated. We will touch on fat-free and gluten-free baking so there is that. I haven’t decided on if or how much I will challenge him on this in class but do plan to create plant-based versions of whatever we bake in class over the course of the week while at home. Stay tuned.
My personal health and fitness is still a struggle. I’m doing my best to listen to the health coach advice in my head and get back on track. First up is to get rid of as many of the processed convenience foods as I possibly can. To help with that this week I finally purchased a new waffle maker. I’ve been without one for about 2 years. Space is really short in my current kitchen and I didn’t want to spend a lot of money on something that will only get used once or twice a month. I decided on the Cuisinart WMR-CA Round Waffle Maker which I got on sale at Macy’s for around $22. It worked exactly as described and held up well for my multi-grain waffles recipe. I enjoyed one this morning with some turkey bacon. The brown sugar in these waffles produces a nice crip outside and eliminates the need for syrup for me.