The end...

...of Basic cuisine leaves me with a very heavy heart. I was finding myself getting misty when I walked to school for our last demo as a basic student. I never thought coming to Paris would have this profound of an impact on me, but it sure has. I'll never be in the same class as many of these people again, and those who are leaving- I'm sure I won't see again. It's crazy to think that these people that have been such a huge part of my life won't be here come the beginning of intermediate.

Ask anyone in my family- one of my favorite things about holiday season is Susie Schoellkopf's annual Christmas party. Sure, I can count on one hand the people that I know- but there is ALWAYS au gratin potatoes. I could eat those things by the chafing dish- so it was very fitting that it was included in our last demo. They are incredibly delicious- but knowing how healthy they aren't makes me think I might not go back for 4ths at Susie's next gathering.

Chef Lesourd went out with a bang- the end of demo brought a flambé baked Alaska and Champagne. I had chills- we were all clapping as we do at every demo, but it just felt different knowing it was the last one...and of course with the Champagne! He made rack of lamb with parsley crust, the potatoes and the baked Alaska (of course with all freshly made sorbet). It was great. Now all we have to do is pass our test! Thursday- Laura and Anthony came over to practice beef strogonoff. Tonight, I'm cooking for my neighbors. Here's the menu:

* Marinated raw salmon (salmon escalopes marinated in shallot, lemon, lime)

* Roast duck with glazed vegetables (which is one of our exam dishes!)

* Green Salad

* Cheese course

* Profiteroles with ice cream and chocolate sauce (and if I'm really ambitious...chantilly cream)

I had planned on making a chocolate mousse- but they called and asked for profiteroles. I've never made them, but we watched Chef make them...so here's hoping they turn out!

I got up at 7:30 this morning and was at the market by 8 to make sure that I would be able to get everything. Today was the first day that I really felt French. It was really fun to see everything and walk up and down the market with my list. Dinner is going to be served around 8:30 or 9:00 and I'm going to time myself with the duck...it all has to be done under 2.5 hours. Profiteroles...I might have to start those babies now.

Off to commence the cooking- I promise to upload pictures of the final product!

The greatest game, a slingbox, and some duck

After Mom, Dad and Lauren left- I was sad. To be fair- I was really sad and crying. I was happy to get out and do a little cooking and socializing. A bunch of us had a fun dinner complete with a hilarious game of Cluedo (British Clue) and decided to go watch the USA vs. Canada hockey game at a Canadian bar. I'm so glad I went, what a GAME! I only wish Dad and Lauren were there to watch with me- as we LOVE the movie Miracle and it was just that! Ryan Miller was unreal.

A very late end to the game meant that yesterday was resting, laundry and getting ready for the week. My brother EJ sent me the information on his slingbox- which is a device that plugs into a TV at his house in Buffalo and I can watch it anywhere in the world on my laptop. US TV!!!!!!!!! I was so happy to hear English, see CSI Miami and of course, see US coverage of the Olympics. I'm VERY sick of curling so I was thrilled with some ski jumping and skating.

This morning we had the duck practical- nothing says 'good morning' like yanking out duck guts! I was working on my duck (removing neck etc) and I realized that my hands were covered in blood- I said out loud "boy my duck sure is bloody!" and then I noticed that it was my hand that was bleeding! I cut myself and had NO idea. It's fine, but in the WORST spot. It's on my right hand just at the base of my pointer finger...aka exactly where I hold my knife. I went and had it bandaged and continued my work. Roasted duck with glazed baby onions (yawn) and turned and glazed turnips and of course a jus. Everything was tres bien- Chef Lesourd said my meat was cooked well, my onions and turnips were perfect and my jus tasted good, but was a bit too greasy. All in all I was happy!

After school Bruna and I went to W.H. Smith- an English bookstore in Place de Concorde. I didn't realize how long I'd been looking at travel books but Bruna said..."we have to get out of here!" A quick lunch at Angelina and here I am- researching Geneva for Anthony and I to hopefully go tomorrow- I'm excited to see another country!

A bientot!

PS. That photo is from class today- for some reason when I went to make my paper lid to glaze my onions...4 came out! I'm usually lucky to get one to turn out- so strange!