A few updates

So I did really well on my first of 3 custard practicals. I rocked it! I made some amazing creme brulee and Paris Brest. I got a 95/100. SWEET.

Creme Brulee

Paris Brest

Also on a side bar:

Hyrum and I are now sponsering an underpriveledged little girl in India, we get letters and pictures and as soon as I get one- I will let you know. Im really excited and feel so happy that I can do this for someone else.

We are probably NOT going camping this weekend- we are both far too tired and too busy.

Rachel wants Hy and I to go with her and Nick down to the Gorge tomorrow, so we probably will do that instead!

Mental Health Monday

Look at my sweethearts!

I decided that instead of starting my Custards class today, that I would relax and take a mental health Monday.

P.s. Just a few quick pictures of our new little living room.

my lover

1- Where did you meet? We met through a few of my friends- I thought he was a fox!
2- How long did you date before you were married?off and on for 3 years
3- How long have you been married? A year and a half.
4- What does he do that surprises you? He suprises me with how wonderful and caring he is. He works hard, he cookes for me ( someone cooking for me??!! WHAT! I know.), and he is the kindest person I have ever met.
5- What's your favorite feature about him? Haha his biceps- yum- his eyes- green- Absolutely everything.
6 - What's your favorite quality about him? How entirely different from anyone else he is. Perfect.
7- Does he have a nickname for you? sweetheart- beast master- wifey- McChef
8- What's his favorite color? Green- just like me.
9- What's his favorite food? He loves Mexican Food.... he could eat it EVERYDAY. oye.
10-What is his favorite sport? Football definately ( hes watching the Giants game right now!)
11- Who said I love you first? He did and it took my breath away. I said I love you back so quietly that he didnt hear and thought I didnt love him back! I had to repeat it a few times for his sake!
it12- When and where was your first kiss? Holly Pledgers house, outside in a lawn chair! haha.
13-Do you have kids? How many? Nope- just one very spoiled puppy and culinary career.
14- What's a hidden talent that he has? He is an amazing architect and has an incredible mind. He is soo funny and smart.
15- How old is he? 23 ish. Soon to be 24.
16- What's his favorite type of music? Definately rock.
17- What do you admire most about him? How he would do anything for our little family and he always makes time to listen to my stupid complaints.
18-What's his favorite past time? Spending time with me! He said it not me!
19- Do you think he is going to read this? haha probably not. He crashes the computer a lot!

Practical Fridays

I dread Fridays at school now because I have a written test and a practical test.



This week my practical is on Brioche. I am making Brioche Nanterre and a Tete. Also using phyllo we have to make Spanikopita with a sweet filling and plate them will creme anglais and fruit coulis. All in 3 hours. Super. Not really dredding the process, the only part I dont enjoy is the judging. You sit one on one in front of your chef and your creations and you are told everything flawed about your work. For about 20 minutes. Have you ever seen Challenges on Food Network or Hells Kitchen? The critiquing is pretty much the same, including the part where all of your peers get to hear your flaws. Except you know your judge and have to spend everyday with her, so dissapointment is rampant. JOY.



Tomorrow is my last day of Viennoiserie and moves me forward to one less day with my current chef, who is undeniably tough. Monday I begin again- this time moving forward to Custards. Pana Cotta- Creme Brule, Creme Caramel, all of those lovely treats. More my style, although same chef. I cant wait to go back to Chef Erica. As far as teaching and more, she has made me feel important and like I am actually good at what I do. Its nice to have SOME validation.

My big furry friend of sanity.

Labor Day

Hyrum and I did a whole lot of nothing! We watched murder mysteries that involved identical triplets as a twist, and went for frozen yogurt. Mine was called a "Razzle-Dazzle" as I am partial to all things of a razzle-E-dazzle-E nature.

What else........I showered, he napped, and I made chicken soup. Cooked it for 4 hours, let it get a nice flavor (box choy leaf and stem, chicken, baby carrots, jalepenos, and garlic) and it was heaven in a bowl. ALso made a phyllo type pocket with cream cheese, spinach, and white pepper jack cheese. YUM.

School tomorrow. I hope this week will be much better than the last. Hopefuly my practical will go MUCH better, Id rather not say- too soon. And after this class I will have move on to "Custards". I.E. Pies, Pana Cotta, Creme Brulee, Creme Caramel...options are endless. 4 more weeks of Chef Anjali...