Good Intentions, Bad Execution: 30 Things Minus 10

I'm a bad blogger. Granted I haven't had two seconds to sit down and pull myself together let alone do laundry, pay bills, and attend to the things that make a person feel like they have some sort of a grip on life. But it looks like the day has finally arrived where I can take a breath...and gear up for the next wave of madness. Seeing that it's already almost April (how did that happen?!), I may as well bring you up to speed via 30 Things. This edition is somewhat momentous because as I write, I only have 4 classes between me and graduation and accomplishing something I still can't believe I am actually doing. With that, here is the March Madness edition of 30 Things I've been up to.

Editor's Note: Since I am such a bad blogger and started this entry in March and it is now April, I am posting this with 20 things because I fear I may never get to 30!!!

1. I haven't spent any amount of quality time with my dear husband in exactly 3 weeks. That changes tonight with date night. As well as Thursday, Friday (no school!), Saturday & Sunday date nights! I miss him.

2. I made a quick trip out to Salt Lake City a few weeks ago for the funeral of my dear cousin's 21 year old, who was killed in a car accident. I was totally blown away by her family and their ability to celebrate his life with such love and joy in the wake of such a senseless tragedy. It was touching.

3. Funerals are never fun, but I did get to see some of my favorite cousins, aunts & uncles, and my parents. It was brief, but there is something comforting about being with family that reminds you how important they are.

4. I also got to see a few old college friends, including my partner in crime during my Idaho days. She's this amazingly talented and creative woman who runs a successful business and I am in no way surprised, but when you become friends with someone freshman year of college because they hatch a plan to rent a U-Haul because you don't have a car and you only need to be 18 to rent a moving truck instead of 25 and then drive around town picking up cute boys and storing them in the back...it's nice to know our decision making skills developed over the years.

5. Also, she introduced me to the Kouing-aman at Les Madeleines Patisserie, a ridiculously buttery, salty-sweet, flaky, crunchy, chewy pastry that originated in Brittany, France. I am determined to find a New York equivalent. Kudos, Salt Lake City.

6. A la Grecque, Farmer Chef and I volunteered at superstar chef competition called Cochon 555 a few weekends ago. It features 5 heritage breeds of pork, 5 top chefs and 5 family owned wineries. We spent about 9 hours doing everything to folding tee-shirts to pouring wines to passing out cheese samples. It was a great pork-filled networking event.

11. I've completed my rotation on the Possoinier Station (fish) for Level 6 and it was my favorite so far. Our fish dishes include Pan-Seared Bass with Artichoke and Buckwheat Crepes and a Pan-Seared Cod with Chorizo, Clams, Kale & Saffron Potatoes. I like both dishes, but the bass has a definite edge. The artichokes are in really lovely curry sauce that doesn't overwhelm the flavor of what is probably one of my favorite veggies.

12. We had Chef Marc for 2 nights on this rotation because Chef Jason had some other obligations. Don't get me wrong, I like learning from other chefs because you learn variations in technique and process. What I don't like is inconsistency and being told that the other chef's way is incorrect. Grrr.

13. Poissonier was great because it involved a lot of care in handling the fish, especially the cod, which is super delicate, and timing was tricky with all the elements that go on the plate. I definitely enjoy the more challenging stations. There's a sense of accomplishment when you have to fire 6 bass on one burner at the same time. And usually several burns and cuts.

14. After Poissonier was Saucier (the meat station), which sort of dragged by, partly because Chef Jason was only with us one night because he had to attend to some family business and we had two different chefs fill in. Again, nice to learn from someone different, frustrating at times as well. One thing I do like to see is the chefs different styles of teaching and communicating. Chef Marc is pretty arrogant, obviously good at what he does, but not necessarily endearing himself to anyone. Chef Justin finds a teaching opportunity in every communication so you really understand the why, not just the how. Chef Herve is very direct, quietly encouraging, and nearly impossible to understand with his thick French accent.

15. Our saucier dishes were a Braised Beef Short Rib with a Sweet Potato Puree and Celery Root Foam and a Sauteed Duck Breast & Braised Duck Leg in a Spiced Broth. Short Rib = yum, Duck = meh.

16. Monday we start on our final station of the entire program - four nights on Garde Manger, which is the appetizer station. I am so excited because we get to work with Chef Janet, who was with us in Levels 3 & 4 again! She is this tiny platinum blonde dynamo that can slaughter and break down a whole pig singlehandedly, while wearing red lipstick nonetheless. Love her.

17. In other news, A La Grecque and I entered a competition called the Brooklyn Brunch Experiment, in which we competed with 19 other cheftestants to prepare 300 brunch themed bites for a crowd of people as well as a panel of judges. The judges included: Andrew Knowlton from Bon Appetit magazine and Iron Chef judging fame, Sean Rembold, Executive Chef of Marlow & Sons in Brooklyn, and Emille Castillo, Executive Chef of Norma's at Le Parker Meridien.

18. Our team name was Wanna Spoon? and we prepared (after much trial and error), a Savory Cornbread Cupcake with a Bacon Buttercream Frosting. Because it was brunch themed, we also included a Bloody Mary Shooter with Candied Bacon. We were really happy with the results.

19. It turns out that the judges were also happy because we won first prize, which was a Cuisinart Stand Mixer and Le Crueset grill pan. These items will be sold on Craigslist for cash that we'd like to put toward a Wanna Spoon? foodie adventure in San Francisco.

20. You can read more about our adventures together on our website Wanna Spoon? or on Linda's blog, The Cheeky Chef. Pictures from the competition are at Wanna Spoon as well!