it's been awhile

since i've written anything!

boy do i suck

sorry guys

i'll recap as best as possible

but i honestly don't even know what has gone on!

baking last week

we made a whole bunch of stuff

it was a good pressured class

to make sure everything was done on time

steve and i worked well as a team

splitting up the jobs

we made a linzer torte, brandy snaps,

lady fingers and biscotti

everything turned out great

but our torte took an extremely long time

because something was up with our oven

we ended up with an 85%

which we figure we didn't deserve

but i don't think it's pity/favoritism either

last time i wrote about serving

it was only going to be our first day

we are two weeks into things and it's starting to get easier

i started off the first week being the maitre'd

and the maitre'ds assistant

both of these positions helped to see

how each other job worked

i was able to be a runner without struggling too much

[even with carrying giant trays full of dishes!]

and was given 3 tables of 6 when i was a runner

which went very smooth, no confusions on who got what meal

i'm pretty impressed with myself

because i have never done this before

but it almost come naturally

i am a runner for both days this week

and i'm alright with that because it keeps me busy

i'm never just standing there

i;m clearing tables, or putting orders in the computer

or back in the kitchen grabbing peoples meals

it's a fun and busy atmosphere to be in

tomorrow in baking

we'll be taking what we made last week

and incorporating it into other things

we're making chocolate mousse to add to the brandy snaps

and we're making the lady fingers into charlotte royals

[look it up, i don't know how to explain it!]

today my friend angela and i

got together to start planning out a recipe

for a steam whistle competition we're entering

this contest consists of incorporating this beer into your meal

i'm not going to give any details on here right now

because we haven't tried anything out yet

but we is progresses i'll update

we only have a very short time to perfect it

because the recipe is due on feb 10

[ps that's my birthday, don't forget! ;)]

so there's a bunch of experimenting we need to get at!