Behind Enemy Lines

Bakers and Culinary folk are pitted against each other in school. A friendly rivalry, of course. There is one semester in which the baking and pastry students get to chuckle to themselves and watch the culinary students bake.

Clearly, this is the semester for me.

All of my pastry friends seem very curious to know how my class is going, and seem fairly surprised to find out that I haven’t burnt anything to a crisp… yet. (This is not really how they act, but I imagine it to be true)

So far, I have made…

  • Baguettes
  • Biscuits
  • Blueberry Muffins
  • Chocolate Chip Cookies
  • Brioche
  • Focaccia with sun-dried tomatoes, garlic and thyme

All in the first week!

We are making croissants and puff pastry on Monday, which I am very excited about.

It is nice to do something different for a change, but I am pretty sure I made the right decision with culinary. Measuring every last ingredient is not my schtick. I am far too impatient.

To close, please enjoy a picture of my plant. Since I cannot have a pet in my apartment, this plant is the closest thing I have. A green thumb is not something I naturally possess, so my plant and I struggle often. It’s even a succulent, which is supposed to be the easiest kind of plant to take care of; however, I have brought it to the brink of death several times.

I think I am getting the hang of it though.

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