Coming Up in 2015

I can’t believe we’re already a week into 2015.

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I’m a little over three weeks post-surgery and physical therapy is kicking my butt. They’ve been doing manual therapy with some fancy tools to disperse the scar tissue in my leg and the bruises I have from it are out of this world. It looks like a lost a fight. Even my doctor was surprised and after doing four of my surgeries it takes a lot to surprise him. Things are progressing well though (very slowly) and we are “cautiously optimistic” that I won’t have to see the inside of an operating room for a very, very long time.

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I’m starting classes again next week. Not really looking forward to my 5am wakeup calls, but I am excited to get started on my last quarter of culinary school and graduating in March!

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I’ll be taking a breads class which I’m super excited about and a capstone that I know nothing about and didn’t even know I had to take until a week before last quarter ended. So yeah.

I’m not back in the kitchen yet (standing for extended periods of time is still a struggle), but I have a million ideas for recipes to share with you all. Once I venture back into the kitchen recipes will be tested and coming at you faster than you can handle 🙂

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I have so much coming up this year that I’m excited about! Graduating from culinary school, turning 25, recipe developing/testing, beach trips, mountain trips and getting started in Portland’s culinary mecca. 2015 is about to be my favourite year yet!

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I hope this year is off to a great start for all of you. I’m very much looking forward to being able to get off my couch and doing all the things normal 24 year olds do.

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Happy (belated) 2015!

Fall Break

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Fall break is officially over and my classes start back up bright and early tomorrow morning.

Over the last week and a half I had off from school I:

  • puff painted some shot glasses and made a pretty cool birthday basket for a friend.
  • struggled with some macaron making — I think my oven needs calibrating 😦

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  • had a girls night with two of my best friends {we drank a little too much gin and obnoxiously sang along to Backstreet Boys songs}

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  • Baked. A lot.
  • Ate too much bread and cheese {actually, there’s no such thing as too much bread & cheese}
  • Enjoyed my last few days in my friends apartment before I returned to the ‘burbs. I miss it already and really think they should find a broom closet for me to hide in.
  • Reunited with my ‘twin’ after she spent 6 weeks in Europe!
  • Had brunch with my three favourite people and caught Taylor up on everything that happened in our lives during the six weeks she was gone {you guys, a lot can/did happen in six weeks}
  • Restarted the tootsie roll challenge with Zach
  • Made these killer lemon raspberry rolls

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Processed with VSCOcam with c1 presetI’m so excited for classes this quarter and can’t wait to share some new recipes with you soon! I have lots of autumnal recipes lined up, so stay tuned!

 

Wedding Rehearsal Catering

To say the last week was busy would be quite the understatement.

I had class Monday & Tuesday, spent Wednesday and Thursday cooking/catering a wedding rehearsal and had class Friday morning. I was exhausted when I got home on Friday, but the whole week went so well I wouldn’t change it for anything.

If you remember back in June I had my very first catering job – a retirement party for one of my high school teachers. At the same time I was approached about catering that, they asked if I would also be interested in catering a wedding rehearsal for their son and his fiancee.

Of course I said yes.

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With the proud parents!

The theme for the evening was Greek food. Other than the food I did for the retirement party and my new obsession with chicken souvlaki, I’d never really made Greek food before. Fortunately, I was armed with plenty of recipes from little old Greek ladies and with a whole lot of help from my friend, Taylor, and a practice run, I got to work.

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Tall twins do catering!

We prepared all of the food at Taylor’s apartment, and it was basically non-stop cooking for two days.

I got to Taylor’s at 11:45 on Wednesday, we started cooking at noon, took a 30 minute break for some tea (honey tulsi chai — yum!) & about an hour for dinner, and finally called it quits for the day at 1:30am after making 160 melomakarona (honey cookies), two pans of baklava, two batches or tiropita (cheese triangles), two lots of karidopita (walnut cake) and marinating the chicken for the souvlaki (we did 12x the original recipe!!).

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We set our alarms for 7am and started cooking as soon as they went off. I got to work on the two batches of spanakopita, while Taylor diligently chopped all of the vegetables and prepared the dressing for the village salad. We stopped for a few minutes to pick up some much needed coffee, then headed back to finish with the Greek spaghetti and chicken souvlaki.

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By the time all of the food was done and we had loaded my car up with all of the food – about 1:30, it was off to set up for the rehearsal dinner.

Once we were there, it was mostly a matter of plating everything, finishing off the Greek spaghetti to warm it up for serving, and making sure everything was ready for when people were expected to arrive around 5:00.

Spanakopita

Spanakopita

Tiropita

Tiropita

Village Salad

Village Salad

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Karidopita

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Melomakarona

Baklava

Baklava

Fortunately, the whole event went really smoothly. Taylor and I got lots of compliments on the food and we quite literally couldn’t wipe the smiles off our faces.

Everyone seemed to have a wonderful time. There was lots of laughter, conversation, and celebrating. Taylor and I both feel truly blessed to have been able to be part of this special day for such a wonderful family. We now feel like honorary Greeks and couldn’t be happier with how everything turned out.

Thanks to Michael and Mary for allowing us to be part of this special moment and congratulations to Justin and Amy!