Summertime and WIAW

Welcome back to wiaw. Its been a while since ive had a “day in the life” of eating post and considering we are making veal in class that might make for an interesting lunch I thought I’d give you an update. I’ve gotten in a habit of snacking all day and eating a rather large supper. I am trying to run everyday because that much exercise leaves me too tired to toss and turn at night. I cannot not miss ONE class this semester, it’s just too important this phase so I HAVE to get a good nights rest. I have really fallen in love with running for more than the vanity reasons I probably started for. I have a hard time shutting my mind off from the day’s worries and getting back to what’s really important. That alone time running offers has become a time of worship for me and also a time to wear myself out so I can sleep good, I love it!

Anyways today for breakfast I had an almond butter to go packet with a banana on the way to school at 6 this morning and a kefir drinkable yogurt– sounds nasty but so good.

I’m currently sitting in my backyard pretending my feet are dipped in the pool and there’s a body of water behind me. Not the case at all. I am looking at a homemade bad mitten court that has gotten a lot of use already this summer. I would do anything to be in  at home swimming in the pool or at River Hills laying out. My parents are going fishing this weekend in Venice Louisiana and it just makes me feel like everyone in the world is having a summer but me. We do have sweet friends that lives across the way who have offered to let me layout whenever so maybe ill grab my new food network mag and just walk over. Hope you all are at the beach, at a pool, or at least enjoying a popsicle outside like me. If you like coconut, you have got to try the best popsicles in the world. They have a heaping amount of grated coconut that makes for a nice textural contrast to the creaminess of the bar. I have got to get in the habit of describing my dishes because at the end of each class this phase we present our dishes to the class and chef and must able to describe our dishes in a way that makes you HAVE to have that dish, hope I can practice on y’all!


Today we made a Blanquette of veal with an arugula salad and a vinaigrette recipe that I will forever use as my stand by, at least till I find another I love even more. Fresh tarragon and finely, finely minced garlic were the ticket. Veal blanquette with cannellini beans is a rustic dish that did not photograph well but was delicious. Tomorrow we are making a chilean sea bass dish– chef said the sea bass was very fresh so I excited for tomorrow!!!

For the vinaigrette: (the same ratio always 3:1–  oil to an acid)

2 teaspoons grain mustard

1 tablespoon red wine vinegar

3 tablespoon extra virgin olive oil

1 teaspoon honey

1 teaspoon minced garlic

1 tsp minced chives

1 tsp minced tarragon (FRESH)

kosher salt and cracked pepper to taste

Combine grain mustard, vinegar, garlic, honey slowly whisk in oil until emulsified, fold in herbs, season with salt and pepper.

Ill post an update on supper later tonight. I know I am making something with goat cheese and vegetables, we will see what exactly when the time comes. Any suggestion???????

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