No Longer Missing!!

I found my blog! It has been missing for about 2 years now (meaning I totally forgot I had one) But since the name of it still rings true, I figured I may as well see about writing in it again. Its been 2 years, 3 months and a few days since I last wrote. Lots and lots has happened but there is no way I am going to wrack my brain to dredge it all up. There have been relationships and breakups, roommates and roommates getting married (Kirstyn and Rick [not to each other obviously]) or going into the work (Teresa Taylor). I moved to Shelby and drove combine for Roy for a couple harvests and worked at Albertsons Bakery as a cake decorator for a year. Before Albertsons I worked for Dad's Repo company thing with Sis.

In September 2011 I finally decided to follow my dream and go to culinary school- or more specifically, Pastry Chef School. As a result of this decision I moved me and most of my stuff to Auburn, WA (about 20 miles south of Seattle) and moved in with Uncle Jerry, as well as Rick and Julia. My school program is 6 quarters for my AOS (Associates of Applied Science). I have been considering staying and getting my BA as well since the school I am going to offers a 6 quarter program basically meaning I will get my 4 year degree in about 3 years if everything goes according to plan. (but we know what they say about the best laid plans of mice and men)

As of this moment I am 3 weeks into my second quarter of school. The first quarter I spent 5 weeks learning more than I ever wanted to know about how to mix cookies and the other 5 weeks learning about all the different cakes there are... and let me tell you there are a lot and we barely touched the surface.

This quarter is split up into 3 sections- Pies and Tarts, Cakes, and French Pastry.

I started on the Pies/Tarts section but I dont know which one I will be going to next. The way this school is set up you start with a group of up to 10 people and go through the entire program with the same group. You may get split into smaller groups (for the 3 sections) but you still are in the same room and interact with each other the whole time. Its nice in some ways because you get to really know the people you are with every day but on the down side... you get to really know the people you are with every day :p

Today we learned how to make a pretty stinkin good Quiche and I dont normally like quiche. I guess its true that every thing really is better with bacon in it :)

I am going to try to keep notes here on how school goes so that I can look back and remember both the good and the bad of it later when I am hopefully working at a nice bakery somewhere