Whirlwind Summer

I’m back!


I absolutely meant to post an update about classes/life last week, but I had so many things going on, I didn’t have time to sit down and write up a blog post. However I’m taking a break from things this weekend, so here’s a little update for ya 🙂

Remember in my last post, I wrote that I was still working on a recipe for you and wouldn’t share it until I had it perfected? Well, it has been proving to be a tricky little thing so I’m putting it on the back burner for a while and will probably get back to it in a few weeks. I do have another recipe I’ll be sharing with you later this week though, I promise!

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Was it just me or did July go by super fast? One minute I was relaxing at the beach – reading, relaxing, and not worrying about anything – then all of a sudden I was back in classes and now August is here. Don’t get me wrong, I love August {birthday month!} but holy cow this summer has just flown by.



I’ve been busy with classes, doctors appointments {knees, you guys, the worst}, time with family, and lots of dinners and fun with my friends. I also have my next catering event coming up in two weeks – a wedding rehearsal dinner –  so I’m gearing up for that and trying to make sure everything for that goes perfectly. Excel spreadsheets have become my best friend. I’ve never been so organized in my life.

In class the last couple of weeks we’ve made more salads than I ever thought possible, sausages (meat grinding & casing included), lemon roulade, fruit Charlotte and tiramisu.

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I’m seriously learning so much this quarter and I love how my cakes class is building off the baking & pastry class I took last quarter. This class goes at a much faster pace and is more about the finished product than the process you go through to get there, but I’m loving it.

It has been really, really hot here in Portland recently. Like uncomfortably hot. I love the sun just as much as the next person but I’d like to go outside without feeling as though I’m about to start melting. This 90°F weather is too much.

July was busy and went by fast & things won’t be slowing down much for August, but I’m so excited for everything coming up this month and some projects I have coming up later in the year.


Stay tuned for my next recipe! It will be posted the middle of this week and I think you’ll love it!

Summer Classes Begin!


I just had my first week of classes this term and I think its going to be a good one! I’m taking Garde Manger and European Cakes & Tortes; garde manger is defined as “keeper of the food” and refers to the preparation of many cold dishes, hors d’hoeuvres, appetizers, canapés and pâtés. European cakes and tortes is basically what it sounds like — a whole lot of cake making!

In garde manger we’ll be making salads, sausages, pâtés, terrines, cold seafood dishes and putting on a ‘Grand Buffet’. Last week we made a variety of cold soups – vichyssoise (leek & potato), roasted tomato, carrot with toasted coconut and almonds, cucumber, avocado, and gingered melon.

I’m not gonna lie, I’m not a huge fan of cold soups; I definitely prefer my soups to be hot. These weren’t bad, however and if cold soups are your thing I’d recommend looking up some recipes for these. {Disclaimer: the melon soup tastes like a margarita!}

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In my cakes class, we’ll be focusing heavily on icing skills and piping techniques. Each class period we’ll be decorating a cake and getting graded on how well we ice and decorate them. We started off with a pretty easy cake this week – a Sachertorte. Apparently a Sachertorte can only be called that if the word “Sacher” is piped on top, so that’s what we did. Each of us made an individual cake, iced it and piped on the word. I’ve got some work to do, but I’m looking forward to the challenge and learning different techniques!

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I had big plans to have a recipe for you all this weekend, but it hasn’t turned out the way I want it to yet so I’m tweaking the recipe, testing it again (third time’s a charm, right?) and I’ll hopefully have it for you soon so stay tuned!