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an update from school
perfectlywrong
Well.
Last night the snow fell. Wet snow.

I have finally escaped the dredgery that is short order cooking and breakfast/dairy. Now Im taking soups, stocks, and sauces which is very interesting but unfortunatly verymuch animal involved.
God damn those french chefs from eons ago that still so heavily influence the culinary arts today.
I understand the need for a grounding in french cuisine but, personally, I find it all very much redundant and boring at times.

Im getting more sleep lately which is good.
But i miss having friends and stumbling home from the pub and roadtrips and phonecalls and letters and all things social.

I am going to feel very releaved after this whole ordeal is over.

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