AHHH Vacation

Today is the 1st day of my winter break and boy does it feel good. I have decided to work out my hardest during this time and will go back to school a different person inside and out. While on break the following changes will occur:
My bulldog tooth will be pulled and replaced
I will no longer take shit from anyone without speaking my mind
I will be solid with my diet and exercise
to be completely done with jr. football
the only one that will be a little tough is of course the diet/exercise one since the holidays are here but i am going to try my best.
I have passed all my classes but only have firm grades from 2 of the (B's) I know that next semester will be harder but i am up for it.
Now its time to clean up and make some cookie dough.
-EGG

Finals and new recipes

Thursday was when my finals started. In my Fundamentals class we got to pick a chicken dish with sauce, mashed potatoes, steam veggie, glazed carrots, and carrot soup. The first step was to fabricate the chicken as usual me and one of my table mates broke off to work at our own table, got our chicken and in less than 3 minutes I had taken my half of the chicken off and once Chef checked everyones chicken we were left to our own devises to prepare our food. I started the soup 1st since that would take the longest followed by the chicken now considering this is the 1st time i have ever made it i wasnt even worried, that is until the T.A. came and asked me to write down the temp chicken should be cooked at and this was after I had turned in my chicken, I asked around to see if anyone else had to do this and no one had so i could only think one thing. I had served raw chicken. but I had to finish so I completed all my dishes and was the 2nd to finish so I started dishes and by the time everyone was done she started calling us in 1 by 1 to discuss our dishes and grades. When my time was up i went in and she slowly started going through the dishes which to her all needed more salt. All except my chicken which she said was thee best in the class the only one that wasnt dried out and the sauce was perfect. WHEW!! I told her how panicked the T.A. made me by asking about the temp. She also said I did better than most of my classmates, but she wouldnt tell me my grade since we werent done testing, we still needed to do knife skills and make hollindaise. At the end of class we all gathered together and she was discussing the scores and that no one got a perfect (as we all needed more salt) another student asked if they could hear their grade so she said fine and if we wanted we could hear ours in front of everyone so 56 was perfect the highest score was a 49 I got a 46. Next day we did our sauce and skills test all got perfects on it so I aced my final for that. Not to mention in the middle of class on Friday I left for an hour to take my Servsafe test and still had time to do my sauce when i got back.
Next I have Concepts tomorrow than I have a take home final for my management class and than a written final in Fundamentals and im done with my 1st semester. WHEW!!
Now on to new foods now its nothing real crazy but I made a zucchini bread. I am getting into trying new bread and pie recipes.
This week in honor of it being the last week of the semester I am making Whoopie pies. I am making Gingerbread with candied ginger filling and one called hot cocoa. I think thats it I will try to be better about posting.
-EGG

Gym, School, Work. (G.S.W.)

So I have been a little MIA for a few weeks but I have a good reason. I joined the gym and have been going at least 5 days a week for about an hour each time, I forget how good it feels to hit the treadmill and weights when super frustrated which is what I was last Thursday. Started off as a normal day went to Fundamentals which started with a pop quiz about measurements easy peasy except for everyone else in my group who got all pissy that they didnt know how many ounces are in a cup. One in Baking even said why should she learn them she is taking baking its not important. WHAT! Truely scary. Then we all got to work making chicken this and chicken that, finally learning the tourne cut which is a waste of veggie if you ask me. And here is where it went down hill 2 of the group members just seemed to get dumber as the class progresses they put about 2 inches of oil in a pan even though the teacher said just enough oil to saute the chicken in, then they took forever figuring out how to dreadge some chicken then placed it in the oil (which was in thee largest pan ever) and brought it to the stove. EWWW. and then they couldnt figure out how to fix it and it just got worse from there, they would stand around and wait for someone to tell them to do something but then ask a billion questions on how to do it. Needless to say i was pissed when i left so i hit the gym and got a great workout in and then I didnt go to class on Friday.
Instead we went to Mayahuel a new mexican restaurant in Sacramento and it was great I tried nopales and they were alright tasted like string beans, everything else was great to I had spicy shrimp, hubby the pork ribs, and mr chicken tacos.
Saturday I got to work all day on the truck at the MOFO festival and than a biker party man so much fun I forgot how great it is to work doing something you enjoy. It was from like 9 am- 12am. Sunday we hit the auction and i got some veggies.
Today I baked off 5 kinds of cookies and a new "bar" for an order. Instead of doing what im supposed to be doing which is homework since this week I start taking finals uggg. And tomorrow im supposed to do the mock interview thing for M.S.,&C.D. I do not like this class not because of the teacher or anything I just dont have a desire to be a boss lady. Well I should go now and do a little more homework and go to bed.
-EGG

Post turkey day wrap up

So I made all of Thanksgiving all by my little ol self. All pies were from scratch with the exception of the crust for the banana cream pie, I also made some gravy whichsnt sound like a big deal but trust me it is i tend to struggle with what seem like the simplest of dishes i.e. rice, beans, gravy etc. And this year we had something new glazed carrots they were so darn good. I also made a gallon of turkey stock, 12 cups of pureed pumpkin and 12 cups of shredded pumpkin to use in breads, cakes, and pies kinda proud of myself for doing it but now i want to do more but i have no freezer space so im gonna have to look for a cheap chest freezer and figure out how to hook it up outside on the porch.
We didn't go out shopping for black Friday its not like it used to be where people would show up at midnight now they show up a week before hand so they can save a few hundred bucks and im sorry but my time and comfort is worth more to me than that not to mention if you have a job you are either taking unpaid time off which means you are spending alot more money on that tv or paid vacation time which again is dumb what kind of vacation is sitting in the freezing cold in a parking lot. SO we stayed in and the only time i went out was to sign up at the gym it has been so long since I've gone and i figured they must be having some kind of special and i was right. And today was my 1st time in at least 6 months going to workout and man it was tough I lost a lot more upper body strength than i thought (booo) and I somehow hurt my left hand it hurts to close it so I have it wrapped up right now but i will be going back tomorrow and make an effort to go daily most likely as i get back into town after school since its right by the freeway i want to start feeling good about my body again. 
Im also kinda excited as we are going to be putting up our Christmas lights on the house its only the 2nd time in my life to have lights up the 1st time was 2 years ago. I love the way they look in the fog.
-EGG

My first pie & herb garden

Now this isnt my very first ever pie I have gone from making straight up frozen pies, to buying just the pie shell and making my own filling to what i did yesterday. I made Ree's Perfect Pie Crust and I used Fresh Pumpkin Pie Filling and baked. Now before I started any of this I of course was going to do it from scratch all the way so I even roasted my own pumpkins and acorn squash specifically for pie. And upon discovering that I do not in fact own a pie plate I would have to improvise so I decided to make it in a spring form pan and have it come out like a tart. Brilliant. Or so I thought until I realized that again I know longer own a spring form pan. Back to the drawing board. And decided on a 10 inch cake pan would have to work and after painstakingly lining it with parchment paper I put the dough inside and than the filling both of which I made by hand no Kitchenaid. placed in the oven and one hour later I took out my pie/cake only to see that the top of the crust that was above the filling had leaned in towards the center, it was a little work getting it out and it broke some on the sides but for the most part it worked (i'm going out asap to buy a spring form pan).
After we had dinner of spaghetti I cut into it and gave my husband who has never had pumpkin pie (or so he says) the first slice. He said it was pretty good. My son had some and as its his favorite I knew he would like it and he did he actually had 2 slices (hey its all natural right?) and than I had my peice and you know what it was pretty good, the crust was flaky and the filling was just right real silky smooth and not too pumpkiny just enough. So I am no longer afraid of pie crusts Im going to embrace them and try out different recipes til I get my perfect crust.
Also since school has started i have been thinking about having an herb garden I knowing myself and the fact that I lose interest quickly I figured the easiest most fool proof way for me to keep up with it was to have a windowsill herb garden. So today I picked up a few pots, a 4 planter set of herbs, additional herbs and soil. After less than 5 minutes of work I have now started my own windowsill herb garden containing cilantro, rosemary, thyme, chives, basil, and oregano. I thought these are the most common herbs that I would get the most use of.

-EGG

1 Potato, 2 Potato, 3 Potato, More

This week we learned the parts of an egg, the different cuts of meat on a cow (both of which I need to study for a test). We also learned the reason hard boiled eggs sometimes get that green ring around the yolk is due to sulfur created when they are over cooked. We are learning which parts of the cow are best for what types of cooking like those closest to the hooves and horns need slow and low cooking to help break down the collagen to make for a tender cut of meat.
In my lab we cooked potatoes in many ways some of which were new to me like lyonnaise & gratin, we also made mashed, croquette/duchess and baked. Now I didn't think i would like potato gratin as I don't favor dairy based dishes but whoa man was this good it had things in it I thought i didn't like such as swiss cheese, sliced onions, & cream (I knew I like potatoes), I am making these for dinner sometime next week most likely with a pork roast.
My mid term grades arent to bad they arent the best but they are good I have an A and 2 B's, a few in my lab class think the quizzes are some how being misgraded as alot of us expressed surprise at only getting 3 out of 6 questions right, so I think Chef is looking in on it, maybe i'll bring it up tomorrow.
This weekend will be a busy but fun one for me Saturday Im going to join my first school club the Artisan Bread club and happy day come to find out Chef T. is the one in charge of it. I've always had a desire to learn how to make bread. I cant wait to see what other clubs form as the year goes on. And Sunday is the football team party it is going to be so much fun 30+ 13 year old boys running wild on bouncy house type things should be he-larry-us they deserve it they put in the work and had a great season (6-1).
Over and out.
-EGG

Dawn of a new day

Today I start my diet. By diet I mean back to how I was exercising regularly, eating right, proper portions, all the things you are supposed to do. The reason it is starting now and not yesterday or last week is football is over, I can now devote more of my time towards my health instead of babysitting a bunch of parents, and sitting at practice and games for 10+ hours a week.
I want and need to get to my goal weight. I want to be skinny and feel good about my body again. I ran a 5k this weekend and had not my worst but also not my best time, now I still have the cough but I cant blame it all on that I know alot of it is I have slacked off from my running and especially my weights I defiantly want my arms to be more defined and toned when I get my other tattoo.
And away wee go.
-EGG

Another Mid-term

This one I was only mildly worried about as its a class I take great interest in. Its kinda like Good Eats where she goes into detail about types of food and why we do the things the way we do. Well that and I had done the review questions. So the test was 100 questions and all multiple choice I was comfortable with about 90% of my answers as the last 10 were a little iffy they were match the name to the job in the kitchen.What was funny was before the test was to start the 2 nit wits who sit behind me and goof off all class and joke about not studying tried to ask for special accommodations due to "learning disabilities" yeah like not doing the work or paying attention, the good thing was the teacher said nope since they had no documentation on file not to mention we have already taken 4 quizzes and they never said anything plus they were practically standing behind each other to tell the same story, and they sit in the back if you have learning issues you would sit in front. Stupids.
I also took in my Avocado Panna Cotta and it was good those who tried it really liked it. I was able to finish the test by noon so I went downstairs and registered. I dont remember what the times are but my classes are Nutrition Science, Sustainable Purchasing & Controlling Costs, and American Regional Cuisine (lab class). I need to keep my pace with TAPs that way I am all set for next semester.
Also before I forget I am going to be helping out my bro on his sammie truck to help me figure out what I want to do later on once I graduate and I am going to double major, I dont think I could wait to do more pastry.
-EGG

Day 2 The Mid-Term

Today was Day 2. The day we took our very 1st mid-term. Everyone looked calm but you could feel the urgency of people getting as much ingredients, bowls,  pots, and space as possible it was almost like an end of the world grab what you can. Chef had to keep stopping us to say slow down, think, your doing this/that wrong, etc. we also had to make more stock but everyone was so gung ho the whole class didnt need to prep for it but Chef wanted us to. Than it was time to start cooking (eekk) we got 2.25 hours to make consomme, mayo, buerre blanc (b.b), hollindaise, & show her our cuts. Thinking back on this that seems like more than enough time but with so many people also doing the same thing and getting in each others way, im glad we had that extra time. The 1st hour flew by and I felt like I hadnt done anything tho most if not all of my prep was done and I had shown her my cuts, I had to start the consomme so I followed the recipe and just did it, I did double check with Chef that it looked right and my "raft" was forming correctly (which it was). I than started my roux for the b.b. which did not come out as I wanted, it was a bit to runny still and I need more salt which is totally mu fault since the only thing I did taste was the consomme (i am just not a fan of cream sauces). So my b.b. and my hollindaise were a flop (h. my butter was to cold-a tip she never told us about she just said used clarified butter i'm just glad I wasnt the only one with the problem) but my mayo was fine and my consomme what i was really worried about she had for lunch (toot toot). So all in all im pretty sure I passed as it was a pass or fail type of test. Now I just need to prepare for next week which is my mid-terms in my other 2 classes.
-EGG

Where I have been

Last wednesday I went to sleep feeling just fine and ready for another day in Fundamentals, whelp I was wrong I woke up sick stuffy/runny nose, chills, headache the whole nine yards. As the time ticked slowly towards class time I kept willing myself to feel good enough to go to class, by 10 I had resigned myself to relax and that I was not going to make it to class that day but if I rested up I could go the next day. Wrong again I felt horrible and not just from the cold/flu whatever I had but because I was going to miss them making consomme ( a broth made extra clear and flavorful by using what is referred to as a "raft"). The next day which was Saturday and game day I made myself get everything together cause really there was no back-up team mom plus it was homecoming. I went to the game and felt a little better which was probably from the fresh air. But once home forget it I was wiped out I didnt even go to the dance to drop off my son.
By Monday I was well enough to go to school plus it was a lecture class so no fear of contaminating the food (the reason I didnt go to Fundamentals that and I couldnt stand w/o being dizzy). I asked L what we did in Fundamentals and she told me which soups they made and that we were having our mid-term that week. AHHHH!!! She helped my by giving me her notes and that Chef T gave out a study guide which I got from Chef A, and on that list of what we were going to be tested on what consomme. There was no way for me to make it up or anything so I just made sure to read the recipe real good and go for it.
Yesterday was Thursday Day 1 of Fundamentals for the week and none of us knows what to expect I am no longer nervous (since I talked to some guys who have already had it and said testing is usually day 2) we go in and set up and Chef asks us if we wanted to test that day or the next majority votes for Friday and we get started on making eggs.
Now one wouldnt think eggs to be all the complicated but we made 10 different kinds not much to them but still requiring more attention than one would think an egg would get. I did do good once Chef was looking at them so there is that. Now on to day 2...
-EGG

TAPS and youngsters

When did i become that lady? The lady who wants to yell at the youngsters in class for not paying attention and doing their homework. I mean our school cost $7.50 a MINUTE. Now the only thing I can think of is they arent the ones paying for their education. This isnt the school where everyone has to take english, math etc. You go to this school to pursue your passion in an artistic way if you love to cook/bake enough to do it as a career and go to school for it than you should be doing everything you can to do the best you can not messing around and flunking tests. OK venting over
Now the TAPs training is kinda kicking my butt. It is mandatory to take and pass the test which has about 18 hours of prep and online testing you have to complete before your allowed to take the real test and you have to do both to continue taking lab classes. UGG so not fun but necessary.
I made pumpkin donut muffins today they were alright this weekend im gonna make swedish cinnamon rolls using my pearl sugar.
-EGG

Basa with chili lime butter

Menu: Basa fillets with chili-lime butter, mushroom couscous and salad.

So each week Chef N. has challenged us to try something new. So I asked my family to choose a food category and I will get something from that to make. The categories are: cheese, fruit, veggie, meat (all fish, cow, pig, etc). They decided on meat, within that I chose fish so I looked for simple recipes and came across one for bass and off to the store I go. I start in the produce and gather shallots, limes, and a fresno chili for my butter along with normal weekly produce such as bananas, onions, tomatoes, and lettuce. As I round the corner I head straight for the fish area where I am greeted by a young man and tell him I am looking for some bass but alas he tells me he has none but he can order me some (good to know for the future) but I told him no I didnt have my heart set on it so I was game to try something else and after going over a few of the other fish he had I chose the Basa  as it had a firmer flesh like the cod but not as pricy and it didnt have a fishy taste so I got 2 fillets and went about the rest of my shopping.
I arrive home and get to work on the butter chopping, zesting, and juicing so the flavors have a chance to marry as I make the salad and get the water for the couscous boiling. Once everything else is done I turn my attention to the fish that I have washed and dried, I do a simple pan fry on it with a little salt. From start to finish the whole meal took maybe 10 minutes to make. I serve everyone and myself, the verdict eh he wasnt kidding when he said there was no fishy taste to me it didnt really have any taste. Now dont get me wrong I would buy it again if I was going to make like battered fish ala long johns but it wont be replacing my talapia or salmon.
-EGG

Sauces

Photo courtesy of C&C Dish

These past two days in Fundamentals we have been making sauces. 6 to be exact. Thursday we made Classic Tomato Sauce and Espanole Sauce which is apparently never used to sauce anything its a base for other sauces. Anywho it was our 1st real day of working in our teams, there are 3 of us and 1 didnt have her recipes so she just kinda got stuff and cleaned while me and the other girl preped and did the cooking. we did get told at one point we were behind in the prep, which yeah we could have gotten things together quickly had it not been our 1st day and we knew where stuff was. so we got the sauces together but class was over so he had to chill them and continue cooking today.
So after we walk into class we get our sauces back on the stove to finish simmering, my partner makes more roux for her sauce (the Espanole) since she didnt make enough the day before. as our sauces simmered we gathered the items so mayo and Beurre Blanc and we were much quicker today for 1 we kinda knew what to expect and 2 there weren't alot of ingredients but again the one chick didn't have her cards, and she left early which was fine with me than me and my partner each made a sauce. Next came time to make Double Cream Sauce and Hollindaise Sauce, so again we each took a sauce (I made the double cream) and in the mean time we finished our sauces from the day before and tasted them and had them tasted by Chef and they were good the only sucky part is we had to through them away we weren't allowed to take any home sad face. So again we made these rich sauces and I tasted each sauce which is big since I do not like mayo or cream sauces at all really and by the end of class i just felt like i was sweating mayo even though i maybe had a combined total of a teaspoon of sauce(s). But the best part is Chef said my sauce was good and well balanced and very nice and smooth happy face. She also told us in a few weeks as our mid term we will have to make the sauces all by ourselves which is fine with me i like working/cooking alone that way i know its done just how i want it done and no one is in my way.
I have been running only 2 days so far this week but hey its a start not to mention i know im not eating as much as i used to so hopefully it will net me a loss on Tuesday which will be my weigh in day since its my day off and i can do it in the a.m.
Next week we are making soups it is going to be soo frickin hot uggg and i need to buy inserts for my shoes i can stand on my feet for hours no problem so long as my shoes are comfy and these are not i dont know how people wear crocs all day. Well im sleepy and have 4 hours each of driving and football tomorrow so im gonna try and sleep and not dream of sauces like i did lastnight.
-EGG

SOS in need of structure

So I feel like I am already falling behind, im not, but I need to manage my time a little better. It seems like I am waiting til the last minute to do the work when I could easily get it done after each class if I just came home and did it just like I make my kid do. But I know my problem is i figure I have a week til its due so i'll do it later and I need to stop so right now I am making a vow:
I WILL DO THE HOMEWORK THE SAME NIGHT AS THE CLASS
I WILL WORK ON MY KNIFE TECHNIQUES EVERY TIME I COOK
I am taking school seriously most def. the only part i am not a fan of (other than all electronic books no paper) but every class wants to put people in groups and I have never been one to initiate a group so I am grouped with 2 dudes Morris and Karl so we'll see how it works out, the lab groups arent bad because Chef chose them tho i am grouped with 2 pastry students who dont know much about cooking so im the go to in the group which isnt bad but i also dont see learning much from them in the way of pastry skills/tips. Oh well. I guess this will let me work on my "people" skills. If you didnt know I really dont like people per se I have no patience for ignorance, stupidity and the like, and some are youngsters who dont seem to take it to seriously.
-EGG

800 Sandwiches

Today was day 1 of my lab class and we knocked out 800 sammies in about 2 hours not to shabby. we worked a little on knife skills by practicing on flour with our bowl scrapers. I also told Chef T that I would be interested in volunteering for catering assignments as I so miss catering. It was and wasnt a long 4.5 hours it was only long because i was hungry i still havent gotten the hang of eating enough to keep me full until im out of class so during lecture days im gonna be sure to take some snackies like grapes to eat during class but during labs since we cant eat im gonna take some water and just chug that and now i have some $$ in my bag to get something from the vending machines. Hopefully i may end up losing weight knock on wood.
tomorrow is day 2 of lab but we will have a sub and will actually get to make some stock so it should be at the least interesting since we will be working in groups i have no clue as to the people in my group (i know their names) i may have even talked to them today i guess i'll find out tomorrow.

-EGG

2nd day of school

Hello again today is my 2nd day of school and I had Management, Supervision & Career Development (M,S&CD) whew long name. Now before I get into my class let me tell you that I introduced myself to Chef T. I was walking to class and passed his office saw he was in and decided what the hell so I walked in said hi and said who i was, he asked what i was taking, where i was from i told him i worked at Morrisons and with Rebecca from Tazzinas he said on of the other Chefs knew her, then he showed me to my next class I'm not sure if he thought i was lost or what, oh well he at least knows of me now.
ok so (M,S&CD) was a fun class the teacher is real cool its her 1st time teaching but she knows what she is talking about. Im kinda nervous about how im gonna do in this class as i have no desire to manage anyone, but its a requirement so im gonna do my best. I again sat by the window and the people around me seem nice 1 is a young Marine and all have been at Ai for 3+ semesters so they helped fill me in on alot of stuff. Well i gotta go do my homework for tomorrows call Fundamentals so i'll "talk"to yuo later.

-EGG

1st Day of school

Well I forgot to post on my 1st day of school oh well lets pretend for awhile that i did...
Its my 1st day of school im a little early and find my class with no problem and take a seat by the window, i hope this is the type of class where everyone sits in the same spot everyday (yup im that person) anywho the class is called Concepts and is basically going into depth of recipes and why you do what you do etc. I like my teacher she actually invented some food products that are on the shelves i.e. Dennison's veggie chilli and turkey chilli. It took most of the class to go over the syllabus and we went over stocks which is what im told is what i will be working on in Fundamentals which I have Thursday and Friday (they said its a real big benefit to have both of these classes not only in the 1st semester but also in the same semester). So I left with homework of doing a journal and i can do an intro of myself for extra credit (yeah totally already did this). Tomorrow is my day off so see you on Wednesday..
-EGG

Orientation

When I woke up Thursday Morning I was real nervous. I dont know what to expect at an orientation that is expected to last 8 hours. So I got dressed and headed out. Turns out I got there alot earlier than needed, which is fine I was able to strike up a conversation with a young guy going into graphic arts. We heard alot of the faculty talk about what to expect the services offered, and a students view as past and current ones were there to answer questions. They served us lunch and we were back to hear about financial aid, and employment services. WHEW alot of info. Anywho we were than separated into our area of focus (Culinary) and talked even more about what is expected of us what the cost of going to school breaks down to ($7.50 per minute) etc. Than we got to the fun stuff we get our school supplies I got knives, peelers, rulers, whisks, and of course the super cool Chef jammie pants and coat (tho the coat is to big). I have so much to do this weekend with a football fundraiser on Saturday and than a family party on Sunday both of which I am in charge of supplying edible treats so maybe I wont have a chance to be nervous about the 1st day of actual school. I think i am most worried about is if I will be able to do it I mean I know alot about cooking/baking but I have no idea if any of it is actual useful knowledge and how many people know more than me.
I guess we will find out Monday.
-EGG

Why?

        I just started to read The Sorcerer's Apprentice, A season in the kitchen at Ferran Adria's Elbulli, by Lisa Abend. I have only gotten as far as the into when I had to stop and ask myself why? Why do I want to go to culinary school? Why do I love to bake? Why do I think I can do it? etc. And you know what. I don't know. After I read the info I put the book down and decided to actually really and truly think about why I want to do this for the rest of my life. And I couldn't think of an answer deeper than its something I like doing, which really isnt an answer its more of a opinion for lack of a better word there are some people who like to paint, some who like to drive, I just happen to like cooking. But again why?

        I decided to clean my kitchen (at 11:30 p.m. on a Saturday night party over here) in the hopes that it may give me an epiphany, or at least a inkling of why I enjoy being in the kitchen. No such luck, so I sat down and just started to type out my thoughts again waiting for any kind of spark, I figure why not think of all the times you can remember cooking and go as far back as you can.

        So the farthest back I can remember is watching my Grandpa make his breakfast potatoes. He would ever so slowly peel a potato, cut it in half and than with a small pairing knife he would cut slices so thin you could practically see through them he would end up making a big pile of them just from a single potato, and than he would pan fry them til they were golden, slightly crisp, and yet a little soft inside. They were thee best potatoes. I don't know how old I was exactly but i would guess about 6-8. Years and years later when in high school I did make the potatoes again they were good not as good as Grandpas because I admit as a teenager I was in a rush and didn't take the time I used the slice part on a box grater to get the thin slices my Grandpa did by hand but still they didn't taste as good. Those potatoes are a memory of my Grandpa that I will always have that not to many other family members can understand.

        Now don't get me wrong my mom cooks she can whip up a meal like no bodies business from scraps here and there, but shes not a big baker, sure I remember making chocolate chip cookies with her and having to beat the heck out of the butter and sugar by hand with a wooden spoon (electric mixers what where those), I don't remember making them anymore than that after we moved when I was like 8 or 9. I do remember being encouraged to try new foods, but I was also told "you order it, you eat it" so that didn't really make me want to order something different because what if I didn't like it.

         So I think I like to cook and bake is because its something I know I can do. I'm not a cook like my mom who can make something delish from 20 random baggies from her freezer (tho I am trying ever so slowly) but I am no slouch either. I have made the authentic mole with the 20+ ingredients, I have smoked chicken, baked cakes from scratch, but I know there is so much more out there. I don't know if its because I'm getting older or just realizing I still have to work at least another 30 years, but I figured its time I grow up and get a career and if I get one of those it might as well be doing something I know I'm good at and can possibly excel in as well as enjoy it.

         I do miss being in the kitchen, and I'm super excited about school, being around like minded people, learning about something the actually interests me, is just great which doesn't really convey how I feel I mean c'mon i was teary eyed after I had registered. But my son is at an age where he can take care of himself to some extent (13) we are at a place where we can manage with 1 paycheck and i can still make money on the occasionally cake, cupcake, cookie order.

        So after all this maybe I like to cook because its what I was meant to do. I have a talent for it, some have the talent to draw, act, etc. For me its what I'm good at which in turn makes me feel good which make me like doing it. I'm 'mart. 

        I think I can now go on reading the book now that I got that small one worded question answered. Why?

-EGG

2 birds with 1 stone

So since I was last here I have gotten over my stomach bug and lost 1.8 lbs yeah for stomach bug.
Since I am hoping to not only maintain that loss but lose more I have been getting into a workout routine. This week I have been running twice on Monday and once yesterday Im going to run again today in addition to my runs I am incorporating 50 each of lunges, dips, squats and push-ups, all this is done at the track while my kid has football practice (i'm all about 2 birds -1 stone) so I have to figure out what Im gonna do the other days he doesnt practice, maybe i'll run in the a.m.
I can finally cross off an item on my list I have painted my kitchen all by myself "Yellow Brick Road" its a wee bit bright if all the lights are on full blast but im thinking it may save us on pg&e since we wont need as much light since the paint makes the room brighter.
Well im off to go run while the kid has practice.
-egg

BLEH

So I have had thee worst case of some kind of stomach bug since Monday night I am barely trusting food again. BUTT. The good part is I think my appetite has had the chance to go down along with my capacity to eat alot of food and i'm hoping that I lost some weight.
In other news I think im going to try dying my own hair, other people do it all the time so why not give it a whirl its just hair.

Sooo hows its going?

Well as of Friday I am officially 33 years old. Me and my mom had a nice day of having a nice long lunch and shopping. Than yesterday was spent watching football and re-doing my sons room but I did make time for a run I had my hubby drop me off when he went to go get gas so I could run home 2.5 miles made it in 29 minutes not to shabby. I think im going to have him drop me off around town more often because it gets boring starting from the same place all the time. One of my nephews is having his b-day party today so I made his cake its a nazi zombie theme I hope he likes it, I have never made figures out of candy before and I only made the nazi candy the marines are toys.
Maybe later on me and my hubby will go for a bike ride I gotta do at least 1 active thing a day and if its biking than its got to be for quite a distance.
Well I'm off to eat my soup another part of my diet its to cut down on all the crappola that I have been eating lately, oh how I love the $1 chicken sammie from jack-in-the-box but I need to stop eating them so much, since my mom bought me a pressure cooker for my birthday I'm gonna try all kinds of healthy recipes I cant wait maybe I'll go to her house this week so she can show me how to use it.

Getting into the swing of things

So this is my 1st week to starting a whole new life. Right now I can only work on my weight-loss and expanding my baking techniques so today I made Red Velvet Whoopie Pies and man are they good which leads into my weight-loss.
This week so far I have ran/walked 3.8 miles not to bad but also not to good in addition I have done 90 push-ups, ran the bleachers at the track and did squats and lunges up and down said bleachers and as much bike riding as possible. I guess now is as good a time as any to state my goals since they will "officially" start tomorrow (when I turn 33):
1) Get to goal weight of 125lbs which means I need to lose a little less than 50lbs totally doable,
 2) Graduate Culinary school with higher than a 3.0 GPA,
3) Get a job after finishing #2,
4) create a better relationship with my son,
5) Run another 1/2 marathon and improve my time by at least 10 minutes,
6) Paint my kitchen yellow

These are in no particular order (well except #2 and #3) they all will be completed by this time next year. In addition to losing the weight I will build up my endurance in running and my strength. I will also be working on my inner self and learn to be more calm, patient, and maybe tolerant.

Who is EGG and why do I want to read about her life?

Hello there thanks for stopping by. Let me introduce myself my name is EGG, ok its not really EGG but my initials spell egg and that's how I got my name. I am going to be turning 33 real soon and I figured its about time I figured out what I want to do with the rest of my life, I mean I will probably have to work another 30 years at least I might as well enjoy it. So about 3 months ago I quit my job to pursue several interests of mine. After much thought I realized that I miss being in the professional kitchen. Fast forward a month and I am now enrolled in Culinary school I start in the beginning of October. I am so excited and nervous this has been a dream of mine for well over a decade.
This blog with reflect what happens in my day to day life in school and at home as I will also tackle o get to my goal weight which is 30 pounds away. All while raising my (soon- to be) 13 year old son, and spending time with my husband.