Long Time, No See!

Hello!!

So you all are probably wondering why I haven't been posting... and more specifically, where did all the food go?!

Well, school has really slowed down. I hate to say it, but it's definitely not fun anymore. We have been doing less and less cooking... more and more lectures on various illnesses, philosophies, nutrition, etc. All interesting things... but difficult to sit through for 8 hours a day. And in combination with the stress of our upcoming final project... it's a lot to deal with. Makes it hard for me to get up in the morning when I'm so tired.

Last week we started planning for our Friday Night Dinner final project, and the drama, stress, and frustration are really taking over. No one in our group wanted to be the group leader, so I somehow got pushed to the forefront... I'm working as a leader with another girl.... and I have to say, I prefer working with first graders. If I could trade, I would- haha.

The strong personalities within the group are really clashing, but I'm feeling a little more hopeful now that most of the planning and arguing and tears are over. After several recipe tests, we had our first practice yesterday. We had to make all four courses of our meal for 10 people (instructors, the president of the school, other staff, etc.) Then they critiqued, made suggestions, and sometimes complimented.

Our menu went as follows:

1st course: Eggplant packages filled with pinenut ricotta, tomato, onion, and kalamata olive
2nd course: Baby arugula and mache salad with radishes, roasted fennel, and candied walnuts topped with a tangy tarragon vinaigrette
entree: Homemade ravioli stuffed with white bean, spinach, dill, and mushroom topped with a yellow pepper sauce
dessert: Pomegranate, lemon-thyme, and orange-fennel sorbets garnished with a crispy pizzelle dipped in carob sauce

Tanisa was in charge of the appetizer, Melinda and Sharon were on the salad, Lisa and Vanessa had the entree, and Wendy and I were on the dessert course. Though we did not receive any devastating criticism (we do have to change various minor things with all 3 first courses), I was super excited that the dessert course gets to stay exactly as it is!! They were all licking their spoons when we came out of the kitchen after dessert to discover our fate. Can't get a better compliment than to see people struggling to get every last drop of your food!

So those of you who will be venturing out this way for my final meal (September 5th... let me know if you want to come! I need to reserve spots!!! And it's $36 prix fixe for all 4 courses), our menu will likely look a little different.... but you get the gist!


Love you all!!

And I'll leave you with a picture from last weekend. I ventured up to Maine for Megan's bachelorette party, which Mariah and I planned. It was super fun, and this picture pretty much says it all... nice costumes, huh? haha!