It's Beginning to Look alot like CHRISTMAS

Bill sleeping in class? Couldn't be!

The cold is getting a little old and chef whites are not exactly warm nor is sleeping in a converted cow barn! I wake up in the morning before the heat kicks in and my face is frozen.. Its officially cold here... In the mornings we turn on all the ovens and open them to heat up the kitchen. I've resorted to wearing my pjs under my chef whites and ear muffs in the kitchen... by the end of the morning i'm just starting to warm up before having to head back out into the cold... Like skiing... my body was just not designed for the cold, nor do i look good this pale... :)

We have 8 or 9 official cooking days left and a lot of exams to look forward to. I just finished a wine exam  and have about 6 more papers to look forward to. I have more herb, spice and lettuce leaf recognition exams followed by fish and cuts of meat recognition with two recipes representing each, not to mention health and safety notes, freezing notes, menu planning.... and the list goes on... I havn't even though about when i'm going to pack and what i'm going to do after this is all over. I think we are all in for a shock :)

Merry Christmas Chocolate Tree

Yesterday was a wonderful Christmas demo. We had Darina demonstrate a fabulous Christmas feast. We had turkey, goose, roast potatoes, chocolate Christmas trees, mince pies, Christmas cake, mulled wine, and a yule log. We all ate like kings that afternoon and I have to admit I still have a food baby belly... yikes..

Today was an interesting day. I made poached Ray. I didn't know you could eat Ray or Skate as they say here... but there he lay on my chopping board starting at me. I sliced of his wings and put them into a saucepan with onions, parsley and a little white wine vinegar. It boiled and sat for 20 minutes and was finished just as the skin was starting to peel from the flesh. The flesh peels off from the little bones quite easily so I slid it onto a hot plate and covered it with black butter. Its was disguting looking to begin with but in the end made an impressive presentation. For dessert I made chocolates which proved to be a pain in the neck but ended up tasting like they belonged in a variety box....I am a bit partial

Tomorrow i'll be making spring rolls and frozen chocolate oranges.... should be interesting.... this is also the last Friday cooking. This weekend, my last in Cork will be spent Christmas shopping, packing, studying and practicing my final meal. Alot to do in not alot of time!! Good night all