today's economy

if you had purchased $1000 of Delta Air Lines stock one year ago you would have $49 left. with Enron, you would have had $16.50 left of the original $1000. with WorldCom, it would be down to $5. but if you had purchased $1000 worth of beer one year ago, drank all the beer, then turned the cans for the aluminum recycling refund, you would have $114 cash.

based on the above, the best current investment advice is to drink beer and recycle. it's called the 401-keg.

a recent study found the average american walks about 900 miles a year. another study found americans drink, on average, 22 gallons of alcohol a year. that means, on an average, americans get about 41 miles to the gallon.

-author unknown

helen, 82

i love this feisty old woman.

leaving on a jet plane (maybe?...hopefully...?)

"does anyone want to go to spain next week?"

::raises hand:: umm, yes please.

"room & board is taken care of. you just need a current passport, some spending money, & to purchase the plane ticket...which is around $1400 since it's last minute."

::lowers hand:: i thought this was a rhetorical question.

our program was invited by the spanish consulate to partake in the tapas & wine festivities going on next weekend. so sad that i have neither a current passport or $1400. free housing, food, & wine!?!

oooh, chef harris, why did you tell us about this amazing opportunity? it's like you've poked me in the gut with a stick, repeatedly, for your amusement.

chances to cross the ocean are not yet dead. the baking/pastry program is working out the details for a study abroad/exchange program with a school in florence, italy. once they finalize the details (mainly regarding how credits would transfer/classes correlate to what quarter), i'm signing up. the cost would be the sscc tuition + room/board + spending money....an amazing deal since tuition would normally be around $2200/month + $1300 for housing.

fruit tarts

these were done last week, i've just been lazy about getting them posted onto the blog.

aren't you impressed by my flower shaped by plum slices?

both tarts are decorated with a combination of kiwi, peach, & plums.

burn notice

huzzah!

my first baker's battle-scar!

while adjusting a tray of thin pears crisping in the oven, i nicked my inner forearm on the sheet pan.

i love my 1-inch burn mark.

gateau aux noix

a trio of lavender-walnut tarts.

gateau aux noix (walnut tarts/cakes) originate from grenoble, france (located at the foot of the alps) -known for their walnuts. this particular variation of gateau aux noix was often taken on longer trips & up the alps because it does not require refrigeration.

simple & lovely

i wouldn't have thought to combine the two flavors. the lavender is very subtle & doesn't leave that "i have perfume in my mouth" taste on your tongue.

"i'm a little tea pot..."

i got the job!

project education tea begins friday. over the next few weeks/months i will be tasting and learning about the 150+ teas the teacup carries.

you know how your heart does that power-beating thing in your chest & you get really warm when you're really anxious about something? that was me when i looked at my phone & saw there was a voicemail from a missed a call from the teacup.

friday had gone REALLY well -at least, i thought it did. at the close of the interview, the owner & manager said they had narrowed their choices down to 4 people (including me!) for the two positions available & were pretty sure they could make their decision by that evening & would be making calls during the weekend, or at least notifying the potentials of their status by tuesday (which, by the way, i appreciate. i hate it when you have really awesome (1st, 2nd, 3rd) interviews, then never hear from the company again).

when i didn't hear from them friday evening, i began to (over)analyze the interview like it was a first date, wondering why he hasn't called yet. did i have something in my teeth? was i not the definition & perfect balance of wit & intelligence? was my enthusiasm read as desperation?

did i say something wrong? maybe i came across a little cocky & not humorously confident ["since i know you're going to hire me, what is the process of getting to know all these teas?"] or, perhaps more or less bribing them wasn't a good idea ["tea+me= cakes/goodies i'm working on...::wink,wink::"].

so. back to the voicemail. once i heard "we'd like to offer..." i was elated. i did a hop, skip, & a jump & rode that through sanitation class (which is taught by, in my opinion, a fear-mongering, intense bigot).

first kitchen injury

my microplane hand grater literally did the job this afternoon -while trying to slide the cover off mine, i grazed my thumb against the grating slits & it took off the top layer of skin. there wasn't any bleeding, but it's pink, raw, & stings.

(if you're looking for a grater/zester, i highly suggest buying microplane. it's a little more expensive, but a great kitchen investment.)

after cleaning & wrapping the wound, i had to put a cover over my thumb so i could continue working (i was in the middle of working chef berger's recipe of pear pudding. it smells like christmas.). the cover looks exactly like a condom & is rolled onto the finger like one as well, except it's 1/2" in diameter. i felt like i was in health class, practicing correct condom use on a banana.

my apron has just as much frosting as the cake

my first try at frosting & piping.

it took me a while to smooth the sides out & i'm fairly happy with the rosettes. i'm annoyed that the person who boxed it for me smudged two of the rosettes (as you can see).

it's a white velvet butter cake & chocolate italian buttercream.

waiting

my left forearm & both wrists ache. my shoulders are stiff. my feet hurt even though i've been wearing sound, made-for-work shoes vs. my usual funky heels. banquet/event waiting is a bitch.

it's not all bad though.

the people: i get to work with interesting people with various backgrounds & experiences.

there's *L, who spent the last 5 years working in chile for a non-profit group. *J, who puts in 110% has an alcoholic housemate who often goes into a violent rage before blacking out. *LW moved here with promises of a job & place to stay, only to find it was all a lie & is now couch-surfing while determining whether to stay or to go. there's the guy who is taking his chances & moving to maui to tend bar & surf after quitting his much hated banking job.

the food: the staff eats whatever the guests are served for the evening. i'm not a fan of banquet food; it's not bad, but it's not all that great...but what can one expect when feeding/serving upwards of several 100+ people at one time? however, there are a few gigs in which the food is pretty awesome. for instance, the wedding anniversary had an antipasti (cured olives & meats, fresh mozzarella, artichokes, thin, grilled asparagus stalks), a duet of steak & halibut, & custard fruit tarts. & because the owner of a local brewery is a member of the country club & is kind enough to donate...there were free beers for the staff (consumed after the guests left during break-down, not service. we're responsible.).

the guests/clients/event: while working benaroya hall, i got to see graham kerr, of 'the galloping gourmet' fame -he helped shaped my interest in food as a kid. i had the opportunity to listen to steve ballmer give an inspiring speech on the importance of investing in the community one lives in (emphasis on schools/education) & his response to a question regarding immigration (i wanted to hug him).

i saw an elegant celebration of a marriage for my first gig -bride fresh-faced & glowing. yesterday, i witnessed the lasting love of a couple celebrating 50 years of life together -arms entwined, eyes locked on the dance floor.

the pastry/baking program is what i hoped it would be.

my daily schedule:
7am-8am: theory
8am-1:20pm: lab
1:20pm-1:40: demonstration (when working w/chef berger)
2:00pm-4:30 (tues/thurs): safety & sanitation

theory varies throughout the quarter & reviews things like equipment, history of various pastries/breads, & basic food chemistry. lab is spent in the kitchen (♥♥♥) & is broken down into groups (cakes, pies, cookies, breads, etc..) of 3-4 people. we spend 2-3 weeks in each group & rotate through all sessions. the chef roams the kitchen guiding everyone's work & answers any concerns. during demonstration, chef berger will lecture briefly on a particular skill or food item. for instance, today he discussed pluots/plums/prunes & we sampled a fantastic plum cake/galette (shaped like a free-form tart, but on some amazing brioche) he made.

there are two instructors: chef berger & chef harris. chef harris teaches theory, but i haven't had much interaction with him yet. in lab, i report to chef berget (burr-jhay); he has an intimidating stance & stern look, but when he is joking around (which he often does...he made jokes about being regular during his prune speech) his facial features soften & you can't help but smile to yourself with his lilting accent. i haven't personally seen this side yet, but three girls in my class have already been berated a few times (supposedly, he yelled at the girls about their eclairs -"these need more filling, they are too light!"- & threw one on the table.) & i am anxious for the day when he gets chef ramsey on my ass.

at the end of the day, i am red from running around the kitchen, my hands feel dry from so many washings, & my feet hurt from standing all day; overall, i am exhausted, but i couldn't be any happier.

threesome?

i want to be 1/2 of a couple like white on rice couple.

they share a love of gardening, food, & travel.

pounding the pavement

please cross fingers & send positive thoughts my way on friday, sept. 26th at 2:30-ish; i have an interview with the lovely folks at Teacup (queen anne).

i haven't been as aggressive in finding a new job as i probably should be for a few reasons:

1. i want to gauge what i can handle while starting the baking/pastry program which will be consuming most of my life for the next two years.
2. i'd like something that will compliment my career goals, or pay more/hour (i'd rather not have to slave several hours for minimum wage unless i know it will get my foot in the door somewhere).
3. i've found a temp wait-staff agency that is extremely flexible to my schedule. they call in the mornings & fill me in on any opening for the next few days/weeks & i pick & choose to my needs.

although i don't mind playing wait-staff & love variety at work, i can see the gigs with the temp agency wearing on my sanity pretty quickly. i prefer that my job be outlined to a degree. a general example of an event: i show up at the specified time & location, desperately search for the evening's contact or other team members, then scramble around & try to be useful while the head honcho figures out what he'd like us to do. as much as i like free/easy money, i feel guilty if i've been hired for something & i'm not doing anything -i'd rather be at home not being paid than sitting around feeling useless.

also, i'm tired of being snapped at by the permanent wait-staff. no, i don't know where the extra linens are kept. no, i don't know where the bar-jacks are supposed to be set. no, i didn't know that this is how you guys normally do it because i'm just doing what your boss-man has shown me. i don't expect kindness, but i do expect some respect & loath condescension.

anyhow, the thought that i may get the opportunity to learn more about tea (history, culture, variety) is pretty thrilling.

also, i'm applying to become a reporter/editor for the campus newspaper -there is some compensation, but i am hoping it provides some experience writing as a professional (plugging ideas, researching, deadlines, quotas).

the picture of the knit ♥s has nothing to do with looking for employment. i just wanted to share. the one on the left has dead eyes (x_X) & looks a little rough because i don't know how to mattress stitch yet. the right heart was knit in the round.

early fall 2008 mix

i don't talk to you because...

i am baffled.

you are flaky. you are passive-aggressive. you are all talk & no action. you are smarmy. you get defensive. you like to pity yourself. & after initial contact, you're no fun at all.

the last conversation we had, i put you off after going off on your pathetic ass. we haven't had a conversation in over 6 months.

so why do you call & text to hang out as though everything is okay?