"There's No Place Like Home"

“A House is Made of Walls and Beams. A Home is Built with Love and Dreams"

My sister, Danae, entered this post on her blog. I couldn't have said it better myself. So, enjoy this post, courtesty of not only my sister but also my best friend, Danae.

Saying Goodbye To My Childhood Home - Two Months Of Miracles

After living in the same home for 30 years, my parents are moving. Within a month, they sold their home (actually in 2 days) and bought a lovely, new home. In today's market, that is no easy task and so we feel the Lord's tender mercies in all that has occurred. Last week, my sister flew up from Dallas to help pack up. It was busy, but fun as we reminisced some of our childhood memories. We had a 2 day garage sale, packed up 30 years worth of boxes, filled up a dumpster, ate a lot of take-out food and enjoyed being all together for one last time in this house. I say, "house" purposefully, because although this is the house that I grew up in and I have precious memories, it is my family that made it a "home". I love my parents, my sister and my brother so much and I am grateful that we are a family. I am excited for my Mom and Dad to start a new chapter in their lives and look forward to new memories as they make their new house a home where we can all spend time together.

Two Months of Miracles

My newest nephew was born, Braxton Bart Davis. This was a long awaited delivery.

Braxton and his mom regained good health. We are SO GRATEFUL!

My dad got a bad eye infection and got the best possible doctors in Utah.

My parents found a new home.

My parents sold their home in 2 days.

My dad saw the eye doctor before he went on a business trip. They found his retina was becoming detached and so they immediately did surgery on him to save his sight.

My sister's in-laws came to visit her which allowed her to leave her children to come and help pack. Due to my dad's eye surgery he can't lift or bend over. He has been so patient!

The dumpster came 2 days early! Hooray!

We had unseasonably warm and beautiful weather especially for February in Utah.

My parents had to speak in Sacrament and they wrote their talks the night before. They were amazing and I know the Spirit guided them.

My boys sang and the Bishop said he felt strongly that Elder LeGrand Richards was present. LeGrand Richards is our children's great, great grandfather.

My sister and I were singing in sacrament and we needed a pianist. After calling around, we found a lady that could play, already knew the music and had a key to the church so we could practice.

My dad is slowly gaining a little of his eye sight back.

We have been keenly aware of God's presence in our lives. I'm grateful for his tender mercies. I am grateful for adversities that help us to become better people and help us to rely on Him. I am grateful for happy times and I am grateful for families.

My Family

The home I grew up in.

Dad selling the snow blower.

Can you say, "Garage Sale"

We were never so happy to see a dumpster!!

Grateful Sundays

"Gracias, danke, merci whatever language is spoken, 'thank you' frequently expressed will cheer your spirit, broaden your friendships, and lift your lives to a higher pathway as you journey toward perfection. There is a simplicity even a sincerity when 'thank you' is spoken."--Thomas S. Monson

Another week. Here's a few things I'm grateful for.

* Chocolate. Nothing makes me smile like a little taste of chocolate. This week Chris Hickson taught us how to make Chocolate Molton Lava Cakes. Oh my. Were they yummy. They were so easy I made them for my family for dessert on Valentine's day. Chris, for sharing your chocolate dessert talents, Thank you.

* Valentines. How much fun was it to watch 'The Best Boy in the World' and Kellie get their valentines ready to take to their classmates. Such a good reminder to all of us to find something special about everyone in our lives. Thank you.

* My Dad. I love my dad. He has always been such a rock to me. I know I can count on him for anything. He has never led me wrong. When asked for his advice, it is always 'spot on'. I know my dad will never lead me astray. I value his council, his friendship and his abiding love for his country and mine. A daughter could not be prouder of her father than I. I only wish at times I lived closer to tell him in person how much he means to me. For just being you, Dad, I love you and thank you.

* Friends. What would we do without them? Life would be less for sure. My good friend Stacey has a gift with flowers. She is the 'Flower Girl'. This week, her flower shop made a beautiful arrangement for my Handsome Husband's secretary, Pat, for her birthday. When I dropped of a gift of my own, I saw the beautiful arrangement that had been delivered. It was stunning. No babies breath or leather leaf in sight. Just a beautiful arrangement lovingly planned by watched over by a special friend. Stacey, Thank you!

To Be a Champion...You Have to Live On The Edge

The world's top skaters came to American Airlines Center in America's number one skating tour -- Smucker's Stars on Ice. We saw the sport's most exciting Olympic, World and National Champions including Sasha Cohen, Illia Kulik, Todd Eldredge, Shen & Zhao, Michael Weiss and more. It was a great way to spend Valentine's Day afternoon, watching some awesome ice skating and hanging out with our good friends, the Rousseaus.

Maddie and Pierce. Are these cute kids or what?

They make it look so easy!

Todd Eldridge. Awesome.

Sasha Cohen. Could she be any more graceful?

I think in my next life I'll be an ice skater. Beautiful legs, graceful and powerful.

The End!

Is There Anything Better Than Chocolate?

Yes, there is. Eating chocolate with friends!

We had our first Relief Society Enrichment Food Group evening. Chris Hickson hosted this event at her home, which is gorgeous. She demonstrated how to make Chocolate Molten Lava Cakes, just in time for Valentine's day. Chris is SO darling, even eight months pregnant! And the chocolate molten lave cakes, well, how do you think they tasted? Delicious!! Complete with homemade raspberry sauce and homemade chocolate sauce and ice cream. Mm, Mm, Mm.

Chris stirring the magic mixture.

Eating chocolate with friends.

Watch out Rachael Ray. We've got Chris Hickson!

Pouring the 'magic mixture' into cupcake trays.

The finished product, complete with homemade raspberry and chocolate sauce, fresh raspberries and, of course, ice cream. Thank, Chris. This was so much fun!!

*Chocolate Molten Lava Cakes*

4 (1 oz) squares of unsweetened chocolate
4 (1oz) squares of semisweet chocolate
10 T butter
1/2 c flour
1 1/2 c confectioner's sugar
3 lg eggs
3 egg yolks
1 T vanilla

Preheat oven to 425 degrees. Grease 6 (6oz) custard cups (Last night Chris used a muffin pan instead to make them smaller and she got 12 out of the batch, they were the perfect size for a single serving.) Microwave butter and chocolate, or melt in a double boiler. Add flour and sugar. Stir in the eggs and yolks until smooth. Add vanilla.
Divide batter evenly among cups (fill them up, because they do not raise). Bake 14 minuets (6 min if you are doing muffin pan size). The edges should be firm but the center will be runny and glossy. Run a knife around the edges to loosen and invert onto dessert plates.

You can top the cakes with raspberry sauce or chocolate-caramel fondue. We also had them served with ice cream.

*Raspberry Sauce*

1 (10 oz) pkg. frozen raspberries w/ sugar, thawed
3 T raspberry jam
1 T fresh lemon juice

Strain raspberries - reserve 1/4 c juice. Puree fruit w/ reserved juices and jam. Strain to press out seeds.

*Chocolate-Caramel Fondue*

1 (14 oz)sweetened condensed milk
1 (12 1/4 oz) jar caramel ice cream topping
3 (1oz) squares unsweetened chocolate

Heat in fondue pot, or over stove on low to med heat stirring frequently.

Culinary School of Fort Worth - Week 5 - Starches

Another week with no pictures. Too, busy. But boy, were we in 'Carb Heaven'! I had no idea there were so many ways to cook starches.

"Potatoes, grains (corn, rice, wheat and others) and pastas are collectively known as starches. Some of these foods are vegetables; others are grains. Starches are, for the most part, staple foods that define a cuisine and give it substance. All are high in starchy carbohydrates, low in fat and commonly used as part of a well-balanced meal.

Today's chefs are rediscovering traditional and ethnic dishes that rely on grains seldom used in typical American food service operations. Pasta, made from a variety of grains in numerous shapes and flavors and accompanied by countless sauces and garnishes, now regularly appears on many menus alongside the ubiquitous potato prepared for many classic and modern dishes."

We made mashed potatoes four ways; boiled russets, steamed russets, boiled waxy (red) and steamed waxy. If you want the most potato flavor, steam your potatoes. Generally we don't choose that method simply because it's faster to simmer them. If you ask me what one of my favorite foods is, I will answer you the same way I did in second grade. Mashed potatoes. And being from Idaho, I think mine always taste the best~

We deep fried russets and waxy. Russets are definitely what we are used to in French fries. But I have to say that waxy potatoes hold their shape better. Either way, they are yummy! Pass the fry sauce, please!

We made grits and polenta. What are grits you ask? Can you tell I'm not from the south? They are made by grinding dried hominy, (which is a type of dried corn that has been soaked in hydrated lime or lye. Huh?) These tiny white granules are most likely served as a hot breakfast cereal usually topped with butter or cheese. Polenta is made from cornmeal. Used like mashed potatoes. You can also wait for the polenta to cool (gelatanize) and cut it into shapes and fry or bake.

Corn on the cob: We boiled it, we steamed it, we roasted it with the silk on and roasted it with the silk off. The best tasting corn was the steamed corn and the roasted corn with the silk off. The silk left on left too much of a earthy taste on the corn.

Rice. We made long grain rice in a rice cooker, we simmered it on the stove, we simmered it in the oven (a cool restaurant trick) and we made risotto. Risotto, is....a gift of love. Stir, stir, stir until the threads of the starch in the rice are creamy. Add some cream, some Parmesan, and whatever else sounds yummy, close your eyes and....sigh. Heaven on a plate.

Rice pilaf on the stove and in the oven. We made a delicious Indian rice pilaf. Use the restaurant trick and free your stove top by putting it in the oven.

We made fresh fettuccine noodles. Easy. Yummy. I'm definitely going to try this at home.

Have you ever eaten spaetzle? It's a mixture similar to pancake batter and pushed through something similar to a grater, dropped in boiling water. Little tiny dumplings appear which are then sauteed in brown butter. Mmmm. Different, but Mmmmm.

We soaked and cooked butter beans. A quick way to do beans is to par boil them for 10-15 minutes. Discard the water (which contains all the 'gassy' stuff) and return to the pot and boil at least 60 minutes, or until done.

And last, but not least, we cooked whole oat groats and quinoa (keen wah). These can not only be a delicious breakfast, but can be used in the place of rice as well.

Now you know why I didn't get a chance to take any pictures. At the end of the day, we had a giant tasting of everything to compare and contrast.




Carbohydrate heaven. I just wanted to go home and take a nap. It was a fun day.

Grateful Sundays

Gratitude
Even though I clutch my blanket and growl when the alarm rings, thank you, Lord, that I can hear. There are many who are deaf.
Even though I keep my eyes closed against the morning light as long as possible, thank you, Lord, that I can see. Many are blind.
Even though I huddle in my bed and put off rising, thank you, Lord, that I have the strength to rise. There are many who are bedridden.
Even though the first hour of my day is hectic, when socks are lost, toast is burned and tempers are short, my children are so loud, thank you, Lord, for my family. There are many who are lonely.
Even though our breakfast table never looks like the pictures in magazines and the menu is at times unbalanced, thank you, Lord, for the food we have. There are many who are hungry.
Even though the routine of my job often is monotonous, thank you, Lord, for the opportunity to work. There are many who have no job.
Even though I grumble and bemoan my fate from day to day and wish my circumstances were not so modest, thank you, Lord, for life!

---Anonymous

Here are a few things I'm grateful for this week.

* Modern Technology. My Handsome Husband is out of the country. I am thankful for the gift of modern technology in the way of computers, cell-phones, and yes, even the Blackberry that lets me know he is happy and safe. It even provides a way for us to communicate with him even when he's half way around the world.

* Righteous Daughters. This week Mikenzie and Sydnie went with the youth of our ward to do baptisms for the dead at the Dallas Temple. I am thankful for daughters who live their lives to be able to worthily enter the House of the Lord and are willing to give others who have gone before us, the same opportunity to have the blessings of the gospel that we enjoy here on earth. Your example to me is inspiring. Thank you, girls.

* Home Teachers. As I write this post, I am looking at a computer jerry-rigged by a handy Home Teacher. Ron Ludlow. Last week, I carelessly moved my computer desk and the corner of a picture frame fell on my lap top and broke the crystals in my screen. My keyboard works, fine, but the screen is a big mess of vertical lines. This wouldn't have been so bad, except that my Handsome Husband is out of the country for nearly 2 weeks. What to do? No computer? No email? No blog-posting? I placed a quick phone call to our Faithful Home Teacher who came right over and fixed me right up. He took an old monitor from the attic and hooked it right into my lap top. Now my computer is (almost) as good as new. Ron, your dedication to our family for nearly the last 5 years is so very much appreciated!! Thank you.

* A World Wide Church - Today, I had the privilege of attending the Euless 3rd ward for their ward conference. It is a wonderful ward full of Tongan members of our church, The Church of Jesus Christ of Latter-day Saints. I love the Polynesian people. They are so warm and hospitable. We were welcomed to their ward with beautiful Gardenia leis. The fragrance was intoxicating. Their meetings, all except Primary, are conducted in Tongan. Have you ever been in a meeting where you cannot understand a word? Not even the hymns? Luckily, for me, I was given a translator radio to listen to. (There's modern technology, again.) Their bishop spoke about how to Come Unto Christ. Then the youth of their ward sang Teach Me to Walk in the Light both in English and Tongan. I don't know if you've ever heard the Tongan people sing. But boy, can they sing!!! They sing loud! They know every word of every song!! We could learn a thing or two from them. They know their voices are ment to sing praises to God, and they do!! After their beautiful song, President Nielsen spoke. We are so blessed to have not only a living prophet to lead and guide us, but also stake and local leaders who have a desire to share their wisdom and love with all of us. Then, I spent the next hour and half in Primary. I am so thankful to be able to share my musical talent with the children in this ward who don't have a regular pianist. There is no greater joy than hearing these sweet Tongan children sing the Primary songs proudly, loudly and lovingly as they share their testimony of the gospel of Jesus Christ through music and song. And if that wasn't wonderful enough, we were invited to share a delicious afternoon meal that they had prepared to show their appreciation to us for our visit. Unbelievable. Their generosity and graciousness was so humbling. It was indeed our privledge to be in their presence this day. Today, I was reminded that no matter where on this earth we are; Texas, Tonga or anyplace in between, we are all children of a loving God.

Culinary School of Fort Worth - Week 4 - Major Cooking Techniques, Part II

Another week a little outside my comfort zone at the Culinary School of Fort Worth.

It's been a while since I've done anything that makes me a little nervous . I'm even getting used to speaking in front of groups of adults with my current calling in the stake Primary. (Which is pretty easy, since I love these women!) And nothing will cure the fear of public speaking like being given 3 minutes notice that you're the next speaker at a ward conference!! (FOR REAL!! Note to self: NEVER show up anywhere with a Stake presidency member without a few profound thoughts or a quote or two in your back pocket.)

On Thursday, we were put into 3 groups. Daniel and I were our own team of two, while the other two groups had 3 people in them. After an hour of lecture and review we were turned loose in the kitchen to make 5 plates that consisted of 3 components; a protein, (pork chop, Cornish hen, 3 chicken drumsticks, 2 very thin slices of flounder and a beautiful piece of fresh cod), a vegetable, a starch, or a sauce. Whatever our imagination could think of. We had full use of everything that was in the walk-in refrigerator and pantry. It was like being a kid and walking into the biggest toy store you could imagine and being so overwhelmed you couldn't pick out anything! After a few minutes of planning, we began. We started with our Cornish game hen, which we knew would take the longest due to roasting. Next we began the braise for the 3 chicken drumsticks, which would take nearly as long as the roasted hen. As these two dishes were in process, we moved on through the remainder of the plates. I thoroughly enjoyed this challenge. I wish we didn't have the constraints of time, though. It did take just a little of the fun out of it.

Our finished plates consisted of 1) Braised chicken drumsticks plated with roasted root vegetables (carrots, parsnips and red potatoes) seasoned with fresh rosemary. Yummy! 2) Roasted Cornish game hen, served with rustically mashed potatoes and steamed broccoli. Good! 3) Grilled pork chop with sauteed spinach flavored with garlic and fried shoestring potatoes. Beautiful! 4) Seared terriyaki marinated Flounder served over a bed of steamed rice with a garnish of tropical fruit salsa. And 5) Pan-fried Cod served with french-fried sweet potatoes and haricot verte (that's green beans for all of you who didn't take high school French). Delicious! Not only did the food have to be cooked properly, but the plate needed to look fabulous. Color, texture, height, and of course, flavor played a role in our score. I'm not sure how we did over all. We were pleased with our results and the chef did tell us we had the best sides of the day. Whew!!! Glad that's over. It was crazy from the moment we walked into the kitchen until we walked out the door. Thus, no pictures this week. Just open up your favorite food magazine and pretend that that's the one I did this week. You'd probably be close! (In my dreams!!!)

One thing I learned this week, is that just like playing a beautiful musical instrument takes many, many hours, and maybe even years of practice and hard work, so it is with being a great chef. It takes just as much work, time, practice and dedication to develop this wonderful talent. Those who make it look easy have got us all fooled!! It is harder than it looks to get everything right. Which is a testament to those we know who let us share in the enjoyment of their culinary talents. One friend comes to mind right away. Krista Morrison. There's a girl who definitely knows how to cook!! She makes it look easy and everything she cooks always tastes fantastic. And she is so giving with her talent. In fact, just this weekend, I witnessed her sharing her talent with a group of women we were privileged to serve this Saturday at our Stake Relief Society Day To Shine event, benefiting the women who are helped by the Battered Women's Shelter of Fort Worth. These women were hosted at our church. They received free haircuts, manicures, pedicures, financial and legal counseling, free childcare, a wonderful lunch and a special program about Hope. When it was time for the event to end, the women were told they were welcome to gather their favors of which there were hygiene kits and homemade blankets. Then I saw Krista. Almost unnoticed by most of us, she was carrying beautiful baskets full of freshly baked homemade bread packaged lovingly to be given away to these wonderful women we had spent the morning and early afternoon with. I was so touched. She was blessing the lives of these women with her own special talent. I don't know about you, but nothing says love, like the smell and taste of homemade bread. Thanks, Krista for inspiring me. Not only with your culinary talents but your giving heart as well!!

Grateful Sundays

"Our society is afflicted by a spirit of thoughtless arrogance unbecoming those who have been so magnificently blessed. How grateful we should be for the bounties we enjoy. Absence of gratitude is the mark of the narrow, uneducated mind. It bespeaks a lack of knowledge and the ignorance of self-sufficiency. It expresses itself in ugly egotism and frequently in wanton mischief....Where there is appreciation, there is courtesy and there is concern for the rights and property of others. Without appreciation, there is arrogance and evil. Where there is gratitude, there is humility, as opposed to pride. (Gordon B. Hinckley)

Already it is the first of February. Here are a few things I'm grateful for this week.

* A great haircut and color. My good friend, Angi is the BEST haircutter and colorer ever. It never fails, I always feel and look better after having been the recipient of her talents. Thanks, Angi for always brightening up not only my hair but my life!! Thanks you!

* An expired Visa. My Handsome Husband was suppossed to be off traveling the world. But thanks to an expired Visa, we have had the pleasure of having him around all week and this weekend, too. Sometimes someone's misfortune is another's fortune. This week it was ours! Thank you!!

* One kid down, three to go. I am thankful that Mikenzie has FINALLY had her last trip to the orthodontist. No more retainer checks for this girl. Her teeth are beautiful. Her last instructions from Dr. Grove are to continue wearing her retainers at night for the next 3 months, then cut back one night a week continually each 3 months until she is only wearing them at night 1 night a week for the rest of her life. Oh, the price we pay for beauty. (Literally!) Thanks, Dr. Groves, for giving Mikenzie a beautiful smile she can be proud of!!

* An unexpected ice day. - Boy, was it nice to have a day to get a little extra sleep and play catch up. And it was the 'Best Boy in the World's' birthday to boot. What a nice surprise! Thank you!

* Friends. What would I do without great friends? This week my friends not only gave me great hair, but they are also are the first to step up and offer to help out in anything I need. I couldn't have pulled off the Stake Girls Activity without the help of my awesome friends who always are willing to help shoulder the responsibility as well as all of the fun. Thanks, Friends. I Love You!

Blake's Birthday Dinner

On Saturday night, we celebrated Blake's birthday at his place of choice, Olive Garden. "Why Olive Garden, Blake?" "Because they have good breadsticks!" There you have it. "The Best Boy in the World" ate his fair share of breadsticks and ravioli. Although we took most of his dinner home, he informed us he had saved enough room to have cake. So, the Olive Garden singers came and sang their version of Happy Birthday and served him his own personal cake which he so gratiously shared with all of us. Thanks, Blake!!

Nothing like feeling like the 'Star of the Show!'

"Chocolate. My favorite!"

"What could it be?"

"No way!"

"COOL! An IPOD touch!"

Our "Sundae" B.E.S.T.

Yesterday was our annual Colleyville, Texas Stake Primary Girls Activity Day Conference for all girls 8-11 years old. Our theme was Our "Sundae" B.E.S.T. We had a grand time discovering the Best about our "B"odies. How we can be the Best "E"xamples. How to be our Best "S"piritually. And how to Best develop our individual "T"alents. The girls rotated through the 4 rooms and took notes on their specially made individual notebooks. Afterwards, we all met together in the cultural hall for ice cream sundaes. I spoke to them for just a minute on how all of these things together make us our best not only on Sunday, but every day of the week! We all had a super fun time! I can't wait til next year!

Welcome to your "Sundae B.E.S.T."

Nancy made each girl their own notepad with some awesome quotes.

"The healthy man (or girl) who takes care of her physical being has strengh and vitality. Her temple is a fit place to reside." David O. McKay

The girls enjoying some healthy snacks. Sister Angela Gutierrez and Heather Bair led this group. The girls learned how to make exercise fun and how to eat healthy. They were reminded of the story of Daniel in the Old Testament and how the Word of Wisdom blesses our lives.

"Let no man despise thy youth; but be thou an example of the believers, in word, in conversation, in charity, in spirit, in faith, in purity." 1 Timothy 4:12

Sister Laura Weaver and Chloe Tollestrup led this class. Laura is one of my counselors. Did I tell you she's awesome? The girls learned that everywhere they go they have the opportunity to be an example to others in their words and actions.

"Draw near unto me and I will draw near unto you; seek me diligently and ye shall find me; ask, and ye shall receive; knock, and it shall be opened unto you." D&C 88-63

Sister Christine Rousseau (Sister CTR) and Lindsey Grant led this group. The girls learned how to help their own personal testimonies grow. The also learned the importance of personal prayer and serving others.

"My talents may not be great, but I can use them to bless the lives of others. I can be one who does his work with pride in that which comes from his hand and mind." Gordon B. Hinckley

Sister Nancy Schoen and Carley Schoen led this group. The girls learned that they each have unique and important talents. They can bless their own life and the lives of others when they share their talents.

The sprinkles, whipped cream and cherry table.

These girls LOVE ice cream!!

My friend, Nancy serving up ice cream. I think we might have been separated at birth. We both love BIG hair and you know, a little bit of bling never hurt anyone! Seriously, Nancy's middle names are Creative and Talent! Love Her!!

The tables had sherbet colored tablecloths sprinkled with Skittles. Each girl went home with their own special ice cream bowl and spoon to remind them to always be their 'Sundae' B.E.S.T.

Cassidy Schoen and my Kellie

I can't remember if this is Kellie's 2nd or 3rd bowl of ice cream?

Every girl wanted to take a balloon home. We were happy to oblige. There were many!

I couldn't resist taking this picture of these darling 8-11 year old girls.They are as sweet as they come! This is why our job is so easy....Look at these faces!! They just radiate Goodness!

Culinary School of Fort Worth - Week 3 - Major Cooking Techniques

I was so busy, this is the only picture I managed to take.

This is after I had eaten half of my assignment as a mid-morning snack.

It was Hell's Kitchen meets Mary Poppins. (Meaning all the pressure, without the 'sailor talk'.) The first two weeks of Culinary School were a cake walk compared to this week's class. After an hour lecture, we made our way to the kitchen where we were instructed to get our knives out for a knife skills test. Our task was to take one onion and julienne half of it and small dice the other half, with one carrot batonnet half of it and julienne the other half, take one potato and small dice half of it and batonnet the other half, slice one mushroom, and small dice half a pepper, all in 5 minutes!!! Wow, I finished everything except the last bit of my green pepper. I took way too much time on my carrot. Each one of our cutting boards was inspected for the correct cut and for accuracy and precision. I kept thinking of my poor kids everytime they're handed a pop quiz. The shoe was finally on the other foot.

Next, we drew numbers and were put in a group that was either in the dining room kitchen or the big kitchen. As we assembled in our group, we were handed a paper and told to 'go for it'. What?!? We had 1 hour and 15 minutes to individually grill the perfect chicken breast and zucchini, bread and pan fry a beautiful piece of cod, bread and deep fry a chicken tender, onion rings and French fries, braise two chicken legs and roast a small roast and batonneted carrots. As each item was finished, I presented my item to the Chef to be critiqued for look, color, seasoning and finally taste. Talk about pressure!

One thing I learned is to season your items first. For example, salt and pepper your raw chicken breast or fish, then grill or pan fry. The heat will sear in your chosen seasoning. You should never see salt on top of a dish. Who knew?


Next we traded places with the other group and had the same amount of time to individually; shallow poach a piece of salmon, deep poach an egg, simmer 1 cup of rice and boil 1 cup of pasta, steam 2 shrimp and carrot, blanch a cup of broccoli, saute 2 shrimp and onion and finally sear a chicken cutlet. Whew. It makes me tired just thinking about it!


It was so much fun to really cook. I learned that I have much to learn. But luckily, my happy family will be the recipient of many, many practice sessions in my own kitchen.