Sorry (if anyone is even reading this) for the lack of posts recently, it took me a while to replace my camera and then I was swamped with studying for my culinary school midterm! My entire class was super stressed about the test, which consisted of 85 written questions as well as a practical exam where we had to make a creamy soup (without cream), a salad with vinaigrette and a poached pear with apple juice reduction. I definitely didn’t fail but I don’t think I aced it either… After the exam all I wanted was a big scoop of dairy-free ice cream but opted instead for alcohol (does this mean I’m a big girl now?) A bunch of us went out for drinks after the test to de-stress and the waiter named a drink after me! It was blood orange juice and vodka, so like a screwdriver but more awesome red, and he called it the Screwing Fiona. I wish I got a picture of it, I guess I’ll have to go back sometime for a few more.
Salads, now this is what I pictured we would be making at health-supportive cooking school, not all this deep-fried bullshit. I love me some fried foods but is there anything better than a good salad? (yes, and they are called French fries.) We made this vegan Caesar salad that was out of this world and I already recreated it at home and am seriously jonesing for some now. I actually didn’t get a picture of it, but I’ll take one next time I make it. I definitely didn’t get pictures of every salad but here are a few. We’ve also had a couple classes on plating, hasn’t our food presentation improved?