9/12/11 – Monday evening
I have been studying like crazy the last several days. Tomorrow morning is my written final exam and Wednesday is my practical. At the
moment I am taking a break to write down a thought. I need to know the procedure for making ricotta cheese for my written exam. As I am reading the proper definition, I am trying to think of a way to remember it correctly. When I study, I try to use the method of association.
Ricotta cheese: Curds (solids) and whey (liquid) coagulated with acid (lemon) by simmering in a large pot. When the curds form we strain them into cheesecloth and refrigerate overnight to let the liquids drain.
All I keep thinking of is Little Miss Muffet sitting on a tuffet eating her curds and whey. Now after all these years you mean to tell me she was eating ricotta cheese?! And now on top of it, I’m really not sure what a tuffet is.
or hassock are all terms for a piece of furniture used as a footstool or low seat. It is distinguished from a stool by being completely covered in fabric so that no legs are visible. It is essentially a large hard cushion that may have an internal wooden frame to give it more rigidity. Wooden feet may be added to the base to give it stability, at which point said item becomes a stool or a footstool. If the piece is larger, so that storage can take place inside it, then it is generally known as an ottoman.
Allrighty, now that I have cleared that up, back to studying. And yes, after Wednesday’s practical several of us are penciling in margaritas into our schedule. Maybe two for me.
9/18/11 Sunday afternoon
I am officially overwhelmed (in a good way). Finals are over, and I had a couple of drinks to celebrate. Woohoo! No more of that for a while, my tolerance is shot. Getting older sucks.
Right after finals we went right back into the kitchen on Thursday and Friday of this past week to start our Farm To Table Cuisine. This simply
means, no more recipes to follow and we have to start thinking on our own when adding ingredients here and there.
In lecture Chef Bob goes over what he wants to make in the morning then let’s us loose in the kitchen. Timing is still an issue but know we are preparing foods that are more seasonal in hopes of duplicating most of these recipes when we go to our Farm to Table Externship in the North Fork Valley in the beginning of October.
The following are some of the dishes that were prepared this week.
On another note, I just received my first official working stage which will commence immediately following our farm to table externship. I applied for a personal chef job for a woman’s art camp in Winter Park, CO http://www.artcampforwomen.com/. What I will be doing with my classmate Emily is creating the menu for 16 persons total. We created the menu yesterday and now our task this weekend is to figure out the food cost and breakdown each dish accordingly to stay within our given budget. Another challenge to conquer is the fact the two of the women are gluten and dairy-free. Hence, me being completely overwhelmed at the moment.
That all being said, I want to get this post out to everyone as soon as possible in order to get back to work on this task.
On a brighter note, today is my dad’s 83rd birthday!! We have finally utilized Skype at my mothers that enabled me to see and talk to most of my siblings along with my parents and nieces and nephews. That was almost two hours yesterday. That made me so happy. It is definitely more fulfilling than just a phone call.
HAPPY BIRTHDAY DAD!!!! xoxoxoxoxoxox