Wednesday, March 30, 2011

I am 23

Today I turned 23. 





There are a lot of songs that deal with the number 23. I will quote some lyrics from each song that I know of.


Song 1:
"Amazing still it seems
I'll be 23
I won't always love what I'll never have
I won't always live in my regrets"



Song2:
We're almost twenty-three and you're still mad at me 
So much that I said to you and I want to take it back now
Twenty-three and it's so sad to me
You tell the world I'm dead to you
But I know you want me back now 



Song 3:
Nobody likes you when you're 23
And are still more amused by TV shows
What the hell is ADD, my friends say I should act my age



Song 4:
A decade ago, 
I never thought I would be,
at twenty-three, on the verge of
spontaneous combustion. -Woe-is-me



Song 5:
"23 seconds, in you I see a chance
23 magic, if you change the name of love"




Can anyone guess any of the songs/artists? I am sure you can!!




Anyways...Anyone want a free sample of Biore?


If you do they are having a contest on their page between two of their products. All you have to do it vote which one you like and they will send you a free product!!


http://www.facebook.com/bioreskin

Sunday, March 20, 2011

Central Park Zoo

So I have been in a slump for a couple months [since November actually] job wise and running. I would absolutely love to work in a bakery but that does not seem like it is going to happen. I feel like they expect me to fork out the money to pay for a Culinary Education first, which I cannot afford.

I would love to learn from top pastry chefs in a small classroom setting but the Institute of Culinary Education priced at around $25,000 and with the pittance of financial aid/money I make there is no way I will be able to go any time soon. Plus I have doubted my baking as of late.




Anyways...I finally got a call from a place I applied to, the Central Park Zoo.


The Central Park Zoo called me for a Team Leader position at Dancing Crane Café. Now I know I said I wanted to get out of “fast food” but I believe that this position is more than that. The position is seasonal which means I will have plenty of time to snowboard while living off of unemployment. It will also give me an opportunity to make massive amounts of overtime from April to November. My interviewer said that if you want to there is always a need and people tend to work 60+ hours [their choice of course]. There are opportunities to work with the head Chef [for events, not fast food and he does pastries as well!].  Then there is a chance to get a raise after 45 days! So I could be making what I was making at McDonalds with the added benefit of overtime!
Bring it on Central Park Zoo!

Friday, March 18, 2011

Airbrushing a Cake and a Carpet


It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it. - Julia Child

Some days when you having absolutely nothing to do are the days when you finally break out that random thing you bought because you thought you were going to be using it all the time. You brush off the dust and think “Why did I buy this? I never use it.” BUT THAT DAY HAS COME! The money you spent is FINALLY being used!


I would like to present to you: My first ever airbrushing!! On anything! I messed up the pink (as you can tell) but I figured out at the end how to do it better next time. 

It is too bad I did not take pictures of the airbrushing process. When I was not looking my airbrush decided to leak (because of how I was holding it) and now there is amerimist on my carpet! It matches the grease stains my boyfriend made the other week quite nicely!

Oh Simple Green and WD40 what would I do without you?



I got sort of obsessive about the cupcake pictures and stacking them this way and that.




       

Monday, March 7, 2011

I am funny..I swear...Philosophy 101

How has your life experience prepared you for examining the really big questions — for instance, questions about the meaning of your life and your inevitable death?
By watching both Monty Python’s The Meaning of Life and The Hitchhikers Guide to the Galaxy I already know what the meanings of life are. The meaning of life is fish and the answer to the ultimate question is 42. [MWF1] In all seriousness though, I have never really thought about my death specifically. I am too focused on what I am doing now to be thinking about death. I am a twenty-two year old student who is getting this Business degree “just because”. I have no idea what to do with my life and that is the main question I have been asking myself. So perhaps I am wondering what the meaning of my life is? If I am wondering it then I believe that my experience so far has prepared me to ask it.

[MWF1]Love your sense of humor!
See? Someone thinks I am funny.
Though The Ultimate Question is unknown while the Ultimate answer to the Ultimate Question is 42. Hmmm…at least Google knows the Ultimate answer…

Daring Bakers Jan 2011

I am not a part of the Daring Bakers Team. I was reading through FoodGawker, because I love looking at food, and saw the new challenge everyone was posting. The Bisquit Joconde Imprime which would wrap around well whatever you wanted to put in the middle. AKA Entremet.
I usually do not attempt anything that The Daring Bakers put out but I loved the look and felt that it was extremely creative. I enjoy doing things that are creative so I just had to try.



Opps. As you can tell I overdid it with the time but I easily cut off the edges that were tough!

Here is the recipe I used for the Chocolate Design batter
2 Tbsp unsalted butter at room temp
¼ cup confectioner’s sugar
1 large egg white at room temp
¼ cup all-purpose flour
4 teaspoons cocoa powder
Beat  butter and sugar until fluffy. Add everything else and mix until smooth. Place parchment paper on a baking tray and pipe your design onto the parchment paper. Stick in the freezer while you make the Joconde Cake Batter.
Joconde Cake
3 eggs at room temperature
1¼ cups almond flour
3 tablespoons bread flour
½ cup plus 3 tablespoons granulated sugar, divided
¼ teaspoon kosher salt
2 tablespoons butter, melted
2 egg whites at room temperature
Beat the 2 eggs, flour, 1/2 cup sugar and salt. Add melted butter and beat for a few more minutes.
In a separate bowl whisk eggs until frothy then add sugar. Whisk until medium peaks are formed. Fold into previously made mixture.
Check on the pattern to see if it is stiff. If so then pour the Joconde batter over and spread evenly. Bake at 400 for 5 minutes or until edges are golden brown and it is springy to your touch. Sprinkle sugar on and turn over. You can wrap the Entremet once the wrap has cooled.

Black Raspberry Mousse
  • 1/2 cup Black Raspberry Jelly
  • 3/4 cup sugar
  • 1/2 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream (made with Heavy cream whipped :) )
  1. Add gelatin to water and let sit for 5 minutes.
  2. Whip the heavy cream until stiff then fold gelatin mix and jelly into whipped cream.
  3. Let sit then scoop into your Joconde Wrap!

Tada! This is my result! Tasty yes?

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Wednesday, March 30, 2011

I am 23

Today I turned 23. 





There are a lot of songs that deal with the number 23. I will quote some lyrics from each song that I know of.


Song 1:
"Amazing still it seems
I'll be 23
I won't always love what I'll never have
I won't always live in my regrets"



Song2:
We're almost twenty-three and you're still mad at me 
So much that I said to you and I want to take it back now
Twenty-three and it's so sad to me
You tell the world I'm dead to you
But I know you want me back now 



Song 3:
Nobody likes you when you're 23
And are still more amused by TV shows
What the hell is ADD, my friends say I should act my age



Song 4:
A decade ago, 
I never thought I would be,
at twenty-three, on the verge of
spontaneous combustion. -Woe-is-me



Song 5:
"23 seconds, in you I see a chance
23 magic, if you change the name of love"




Can anyone guess any of the songs/artists? I am sure you can!!




Anyways...Anyone want a free sample of Biore?


If you do they are having a contest on their page between two of their products. All you have to do it vote which one you like and they will send you a free product!!


http://www.facebook.com/bioreskin

Sunday, March 20, 2011

Central Park Zoo

So I have been in a slump for a couple months [since November actually] job wise and running. I would absolutely love to work in a bakery but that does not seem like it is going to happen. I feel like they expect me to fork out the money to pay for a Culinary Education first, which I cannot afford.

I would love to learn from top pastry chefs in a small classroom setting but the Institute of Culinary Education priced at around $25,000 and with the pittance of financial aid/money I make there is no way I will be able to go any time soon. Plus I have doubted my baking as of late.




Anyways...I finally got a call from a place I applied to, the Central Park Zoo.


The Central Park Zoo called me for a Team Leader position at Dancing Crane Café. Now I know I said I wanted to get out of “fast food” but I believe that this position is more than that. The position is seasonal which means I will have plenty of time to snowboard while living off of unemployment. It will also give me an opportunity to make massive amounts of overtime from April to November. My interviewer said that if you want to there is always a need and people tend to work 60+ hours [their choice of course]. There are opportunities to work with the head Chef [for events, not fast food and he does pastries as well!].  Then there is a chance to get a raise after 45 days! So I could be making what I was making at McDonalds with the added benefit of overtime!
Bring it on Central Park Zoo!

Friday, March 18, 2011

Airbrushing a Cake and a Carpet


It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it. - Julia Child

Some days when you having absolutely nothing to do are the days when you finally break out that random thing you bought because you thought you were going to be using it all the time. You brush off the dust and think “Why did I buy this? I never use it.” BUT THAT DAY HAS COME! The money you spent is FINALLY being used!


I would like to present to you: My first ever airbrushing!! On anything! I messed up the pink (as you can tell) but I figured out at the end how to do it better next time. 

It is too bad I did not take pictures of the airbrushing process. When I was not looking my airbrush decided to leak (because of how I was holding it) and now there is amerimist on my carpet! It matches the grease stains my boyfriend made the other week quite nicely!

Oh Simple Green and WD40 what would I do without you?



I got sort of obsessive about the cupcake pictures and stacking them this way and that.




       

Monday, March 7, 2011

I am funny..I swear...Philosophy 101

How has your life experience prepared you for examining the really big questions — for instance, questions about the meaning of your life and your inevitable death?
By watching both Monty Python’s The Meaning of Life and The Hitchhikers Guide to the Galaxy I already know what the meanings of life are. The meaning of life is fish and the answer to the ultimate question is 42. [MWF1] In all seriousness though, I have never really thought about my death specifically. I am too focused on what I am doing now to be thinking about death. I am a twenty-two year old student who is getting this Business degree “just because”. I have no idea what to do with my life and that is the main question I have been asking myself. So perhaps I am wondering what the meaning of my life is? If I am wondering it then I believe that my experience so far has prepared me to ask it.

[MWF1]Love your sense of humor!
See? Someone thinks I am funny.
Though The Ultimate Question is unknown while the Ultimate answer to the Ultimate Question is 42. Hmmm…at least Google knows the Ultimate answer…

Daring Bakers Jan 2011

I am not a part of the Daring Bakers Team. I was reading through FoodGawker, because I love looking at food, and saw the new challenge everyone was posting. The Bisquit Joconde Imprime which would wrap around well whatever you wanted to put in the middle. AKA Entremet.
I usually do not attempt anything that The Daring Bakers put out but I loved the look and felt that it was extremely creative. I enjoy doing things that are creative so I just had to try.



Opps. As you can tell I overdid it with the time but I easily cut off the edges that were tough!

Here is the recipe I used for the Chocolate Design batter
2 Tbsp unsalted butter at room temp
¼ cup confectioner’s sugar
1 large egg white at room temp
¼ cup all-purpose flour
4 teaspoons cocoa powder
Beat  butter and sugar until fluffy. Add everything else and mix until smooth. Place parchment paper on a baking tray and pipe your design onto the parchment paper. Stick in the freezer while you make the Joconde Cake Batter.
Joconde Cake
3 eggs at room temperature
1¼ cups almond flour
3 tablespoons bread flour
½ cup plus 3 tablespoons granulated sugar, divided
¼ teaspoon kosher salt
2 tablespoons butter, melted
2 egg whites at room temperature
Beat the 2 eggs, flour, 1/2 cup sugar and salt. Add melted butter and beat for a few more minutes.
In a separate bowl whisk eggs until frothy then add sugar. Whisk until medium peaks are formed. Fold into previously made mixture.
Check on the pattern to see if it is stiff. If so then pour the Joconde batter over and spread evenly. Bake at 400 for 5 minutes or until edges are golden brown and it is springy to your touch. Sprinkle sugar on and turn over. You can wrap the Entremet once the wrap has cooled.

Black Raspberry Mousse
  • 1/2 cup Black Raspberry Jelly
  • 3/4 cup sugar
  • 1/2 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream (made with Heavy cream whipped :) )
  1. Add gelatin to water and let sit for 5 minutes.
  2. Whip the heavy cream until stiff then fold gelatin mix and jelly into whipped cream.
  3. Let sit then scoop into your Joconde Wrap!

Tada! This is my result! Tasty yes?