Tuesday, September 21, 2010

And So It Starts...

It has been two weeks since my daughter and I moved.  It has been in interesting change.  I absolutely love being able to spend so much time with her, but it is a major change from working 40+ hours a week. 

I went on my first college visit on Thursday.  It was exciting, and I am more ready than ever to get started.  I'll be going back this Sunday to sit in on a class.  It'll be nice to see what the classes will be like.  And I visit the other school that I'm looking at on Thursday.  After reading over what each school has to offer, I think that I am leaning more toward the Institute of Culinary Education, which is in NYC.  It is less expensive, and seems to have a more flexible schedule.  The Culinary Institute of America is more prestigous, though, and actually has a degree program.  We'll see... 

On a different note, I tried my first attempt at real baking last night, and I have to say that it was a success.  I made healthier version of Banana Bread with whole wheat flour.  I've included the recipe, and I plan to do this with many of the recipes and techniques that I'll be learning in school.  Enjoy :)

1 Cup Whole Wheat Flour
3/4 Cup All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
2/3 Cup Sugar
1 Cup Mashed Banana (about 3 Med. Bananas)
1/3 Butter (Melted)
2 Tbsp. Milk
2 Eggs
1/4 Cup Chopped Nuts (Optional)

Preheat oven to 350 degrees

Combine all dry ingredients in a bowl.  Make a well in the center.

In another bowl, mash together Eggs, Milk, Butter, and Bananas.

Add wet mixture to dry ingredients and whisk until no lumps remain.

Pour into greased and floured bread pan.

Bake at 350 degrees for 55-60 minutes.  Test by sticking toothpick into center of loaf.  Bread is done when toothpick comes out clean.