Roasted Garlic

I am currently roasting about 3.5 pounds of fresh garlic to puree into a ready-to-go-for-me paste. I don't think my family is going to be happy with me when they get home from their bike ride.

Roasted Garlic

I am currently roasting about 3.5 pounds of fresh garlic to puree into a ready-to-go-for-me paste. I don't think my family is going to be happy with me when they get home from their bike ride.

Christmas Day Feast and Gratitude

Gratitude. That is the first word that comes to mind when I think of Christmas Day yesterday. My home was filled with family and great food and a warm fire and lots of love. I am very grateful to have had everyone and to be able to cook for everyone. When they got here I told them that I had a lot of food and they needed to pace themselves. Most of us made it through the day. Some couldn't make it through the pasta round.

•salad•marinated mushrooms•roasted red peppers•kalamata olives•artichoke hearts•white bean hummus with basil•gorgonzola torte with hazelnuts and cranberries•pita chips with garlic and parmesan cheese•pretzel crisps•spicy crab dip•marinated baby octopus salad with squid tubes•CIOPPINI with mahi mahi, clams, mussels, scallops, shrimp, squid tubes•HOT CRUSTY BREAD•spaghetti with white wine and clam sauce,•WARM gingerbread with fresh homemade whipped cream•coffee

Thank you.

Christmas Day Feast and Gratitude

Gratitude. That is the first word that comes to mind when I think of Christmas Day yesterday. My home was filled with family and great food and a warm fire and lots of love. I am very grateful to have had everyone and to be able to cook for everyone. When they got here I told them that I had a lot of food and they needed to pace themselves. Most of us made it through the day. Some couldn't make it through the pasta round.

•salad•marinated mushrooms•roasted red peppers•kalamata olives•artichoke hearts•white bean hummus with basil•gorgonzola torte with hazelnuts and cranberries•pita chips with garlic and parmesan cheese•pretzel crisps•spicy crab dip•marinated baby octopus salad with squid tubes•CIOPPINI with mahi mahi, clams, mussels, scallops, shrimp, squid tubes•HOT CRUSTY BREAD•spaghetti with white wine and clam sauce,•WARM gingerbread with fresh homemade whipped cream•coffee

Thank you.

A New Batch of 'NOLA!

I will be baking another batch in January, and wanted to let you know in case you'd like to order more. The bags may be a slightly different size, and the fruit in the fruity one may change slightly as I find the perfect formula. The price per ounce will remain approximately the same. Remember there are two types- Nutty 'Nola and Fruity 'Nola!!

If you are interested in a bulk order or just a bag for breakfast, please let me know by January 7, 2011. January is a special month for baking so that I can be sure it is sold fresh within a few weeks. After this, the seasonal farmers markets open again in March and my intent is to get into them and sell my 'Nolas there.

You can reach me at yummy@leafandloaf.com

A New Batch of 'NOLA!

I will be baking another batch in January, and wanted to let you know in case you'd like to order more. The bags may be a slightly different size, and the fruit in the fruity one may change slightly as I find the perfect formula. The price per ounce will remain approximately the same. Remember there are two types- Nutty 'Nola and Fruity 'Nola!!

If you are interested in a bulk order or just a bag for breakfast, please let me know by January 7, 2011. January is a special month for baking so that I can be sure it is sold fresh within a few weeks. After this, the seasonal farmers markets open again in March and my intent is to get into them and sell my 'Nolas there.

You can reach me at yummy@leafandloaf.com

Graduation

Kevin Gillespie of Woodfire Grill gave an amazing Commencement Speech. Amazing. The chef in the photo is Chef James Morris- I had him for lecture and again this past quarter in the kitchen. He is wonderful and a great instructor. Thanks, Chef! The last picture is one of my little turkey chefs. Eva- 5 1/2.

Graduation

Kevin Gillespie of Woodfire Grill gave an amazing Commencement Speech. Amazing. The chef in the photo is Chef James Morris- I had him for lecture and again this past quarter in the kitchen. He is wonderful and a great instructor. Thanks, Chef! The last picture is one of my little turkey chefs. Eva- 5 1/2.

Catering a Christmas Luncheon

Catering a Christmas Luncheon

Completion. AAaaaaaa.

I took my last culinary final exam today. I went right from there to meet the Executive Chef at a Buckhead Life Restaurant, and from there to Restaurant Depot where I bought my products for a Christmas Luncheon I'm cooking for. Friday is GRADUATION. And on top of all of that, I only have about 5 bags of granola left!!! I sold 40 pounds of granola in 3 days. I hope that keeps on. It was a fun and rewarding experience.

For those of you who have been wondering where I'm headed.. I DON'T KNOW. I've got my finger in a bunch of pies right now to see where I really belong. It may take some time, but that's OK. I'm so interested in so many culinary adventures right now that I don't want to take one single path, and may never.

As far as my food truck and restaurant go, these last few weeks have shown me that now is not the time for giant adventures like that. It has been difficult enough to balance my mornings, get the kids off the bus at 2:30 and have time and energy for my husband when the day is done. So... maybe that becomes my 7 year plan and I'll work my way towards that slowly and consistently. For now I'm going to simply enjoy all of these little side paths and being at home with my family at night.

Thank you to all of you (you know who you are) and especially to Sharon P. who was the beginning inspiration for me to make serious changes in my life. THANK YOU ALL. (Now I'm all teary just thinking about the support I've consistently received, and what I've accomplished in 9 months. I'm pretty proud of myself, actually.) Thank you Jason, for being by my side this whole time. Here comes our next adventure!

Completion. AAaaaaaa.

I took my last culinary final exam today. I went right from there to meet the Executive Chef at a Buckhead Life Restaurant, and from there to Restaurant Depot where I bought my products for a Christmas Luncheon I'm cooking for. Friday is GRADUATION. And on top of all of that, I only have about 5 bags of granola left!!! I sold 40 pounds of granola in 3 days. I hope that keeps on. It was a fun and rewarding experience.

For those of you who have been wondering where I'm headed.. I DON'T KNOW. I've got my finger in a bunch of pies right now to see where I really belong. It may take some time, but that's OK. I'm so interested in so many culinary adventures right now that I don't want to take one single path, and may never.

As far as my food truck and restaurant go, these last few weeks have shown me that now is not the time for giant adventures like that. It has been difficult enough to balance my mornings, get the kids off the bus at 2:30 and have time and energy for my husband when the day is done. So... maybe that becomes my 7 year plan and I'll work my way towards that slowly and consistently. For now I'm going to simply enjoy all of these little side paths and being at home with my family at night.

Thank you to all of you (you know who you are) and especially to Sharon P. who was the beginning inspiration for me to make serious changes in my life. THANK YOU ALL. (Now I'm all teary just thinking about the support I've consistently received, and what I've accomplished in 9 months. I'm pretty proud of myself, actually.) Thank you Jason, for being by my side this whole time. Here comes our next adventure!

My First Granola Sale

Things I learned today- quickly typed in.

-the price does not seem to be an issue. most sold were the large bags.
- venues with crafts are not where i need to be. farmers markets seem to be more appropriate. (duhhh)
- if i can get a 16 year old boy to bring his mom back to my table telling her he HAS to have my Nutty 'Nola because he loves it, i've succeeded. now all i need to do is get this kid hooked so he has to buy 3-4 bags a week to keep up his healthy growing habit. : )
- my display/ setup was good. got lots of great comments.
- very unique
- everyone loved the flavors and crunchiness of both the fruity and nutty 'nola

questions people asked:
- what is the shelf life (most wanted it to ship for Christmas)
- what is the sugar content for diabetic information? (i offered to get that information to them, but they said they were just curious. nobody in the house is diabetic.) i can come up with an alternative to the maple syrup and honey, but not sure anything will stick together.

My First Granola Sale

Things I learned today- quickly typed in.

-the price does not seem to be an issue. most sold were the large bags.
- venues with crafts are not where i need to be. farmers markets seem to be more appropriate. (duhhh)
- if i can get a 16 year old boy to bring his mom back to my table telling her he HAS to have my Nutty 'Nola because he loves it, i've succeeded. now all i need to do is get this kid hooked so he has to buy 3-4 bags a week to keep up his healthy growing habit. : )
- my display/ setup was good. got lots of great comments.
- very unique
- everyone loved the flavors and crunchiness of both the fruity and nutty 'nola

questions people asked:
- what is the shelf life (most wanted it to ship for Christmas)
- what is the sugar content for diabetic information? (i offered to get that information to them, but they said they were just curious. nobody in the house is diabetic.) i can come up with an alternative to the maple syrup and honey, but not sure anything will stick together.

Sleepy

I'm sleepy. So much great stuff going on. One cooking practical (final) left on Tuesday and I'm done with school! Tomorrow I make my first debut at selling my granola. Tastes will be available! Sunday I am preparing lunch for a group of about 25. Making my many-bean turkey chili with cornbread and salad. Monday I will be making Christmas cookies with my good friend SB to celebrate my finishing school. I'm so excited for this time to spend with her in her kitchen! Then on Thursday I cater a lunch for around 25 people. Then I guess I should start thinking about Christmas cards??? Gifts??

Sleepy

I'm sleepy. So much great stuff going on. One cooking practical (final) left on Tuesday and I'm done with school! Tomorrow I make my first debut at selling my granola. Tastes will be available! Sunday I am preparing lunch for a group of about 25. Making my many-bean turkey chili with cornbread and salad. Monday I will be making Christmas cookies with my good friend SB to celebrate my finishing school. I'm so excited for this time to spend with her in her kitchen! Then on Thursday I cater a lunch for around 25 people. Then I guess I should start thinking about Christmas cards??? Gifts??

Whooped......

I just made the granola. A LOT of Granola. LOTS. Please come out to the Secret Santa Workshop on Saturday at St. Catherine's on Holt Road, Marietta, 30068 from 9-1 and buy a bag of Granola. They will make great gifts for teachers, family, friends, something to bring to a party. And you'll be supporting a local foodie.

Whooped......

I just made the granola. A LOT of Granola. LOTS. Please come out to the Secret Santa Workshop on Saturday at St. Catherine's on Holt Road, Marietta, 30068 from 9-1 and buy a bag of Granola. They will make great gifts for teachers, family, friends, something to bring to a party. And you'll be supporting a local foodie.

LABELS!!

My labels are finished. Thank you my wonderful husband!!! Tomorrow I go to the commercial kitchen and bake, hopefully, 20 bags of Nutty 'Nola and 20 bags of Fruity 'Nola. Each bag is 15 oz.

LABELS!!

My labels are finished. Thank you my wonderful husband!!! Tomorrow I go to the commercial kitchen and bake, hopefully, 20 bags of Nutty 'Nola and 20 bags of Fruity 'Nola. Each bag is 15 oz.

Life Is Good.

That's it. Some days are tougher than others. Some are just perfect. Either way, LIFE IS GOOD.

Life Is Good.

That's it. Some days are tougher than others. Some are just perfect. Either way, LIFE IS GOOD.

Fresh Vanilla Bean

Nothing like it. Really. So I'm testing some more formulas to get the right amount of "sweet but not too sweet", crunch, nuttiness and cinnamon-maple-vanilla goodness. I will finalize the formulas today, shop for the rest of the products and get in that commercial-sized kitchen to BAKE SOME GRANOLA! I have my labels all in my mind and just need to sit down, design them and get nutritional information together. So exciting.

Oh... did I say I'm going to be baking/selling granola products? December 12th from 9-1, St. Catherine's Episcopal Church Secret Santa Workshop (lots of vendors) on Holt Road.

Fresh Vanilla Bean

Nothing like it. Really. So I'm testing some more formulas to get the right amount of "sweet but not too sweet", crunch, nuttiness and cinnamon-maple-vanilla goodness. I will finalize the formulas today, shop for the rest of the products and get in that commercial-sized kitchen to BAKE SOME GRANOLA! I have my labels all in my mind and just need to sit down, design them and get nutritional information together. So exciting.

Oh... did I say I'm going to be baking/selling granola products? December 12th from 9-1, St. Catherine's Episcopal Church Secret Santa Workshop (lots of vendors) on Holt Road.

Totally Official

Leaf and Loaf, LLC is now up and running to do granola business. I have my LLC, insurance, kitchen inspection certificate and Business License!!! Here we go!! I'm grateful to all those who helped get me here. Now I need people to help beta test my granola. : )

Totally Official

Leaf and Loaf, LLC is now up and running to do granola business. I have my LLC, insurance, kitchen inspection certificate and Business License!!! Here we go!! I'm grateful to all those who helped get me here. Now I need people to help beta test my granola. : )

Money

So I woke up in a bit of a funk today realizing that my "business account" was down to almost nothing, which meant I would have to wait on my insurance and business license. I was really bummed and decided it would all work out. I just got the mail and in it was a check for me for $600!!! From school- I received a scholarship for being on Dean's List in 1993 and also more money for perfect attendance. THAT IS ALMOST EXACTLY WHAT I NEEDED TO FINISH BUSINESS AND BUY SUPPLIES TO START MAKING GRANOLA!!! Amazing. Once again. Amazing.

Money

So I woke up in a bit of a funk today realizing that my "business account" was down to almost nothing, which meant I would have to wait on my insurance and business license. I was really bummed and decided it would all work out. I just got the mail and in it was a check for me for $600!!! From school- I received a scholarship for being on Dean's List in 1993 and also more money for perfect attendance. THAT IS ALMOST EXACTLY WHAT I NEEDED TO FINISH BUSINESS AND BUY SUPPLIES TO START MAKING GRANOLA!!! Amazing. Once again. Amazing.

Another Great Day

Today I helped a friend with her Indian Spice Business. Kristin's spice mixes are AMAZING- www.moderndaymasala.com
I was able to prep food and help make soup in the kitchen at the Piedmont Cancer Wellness Center- where people undergoing cancer treatments take cooking classes to help them make nourishing and tasty meals. My mother in law has taken a class here and it's really a wonderful place. Thank you to all who gave me opportunities to help and use my skills. I look forward to doing it again!

The mix of healthy, nourishing and yummy food is a real love of mine and I hope to integrate this in whatever aspect of the food industry I end up in.

Another Great Day

Today I helped a friend with her Indian Spice Business. Kristin's spice mixes are AMAZING- www.moderndaymasala.com
I was able to prep food and help make soup in the kitchen at the Piedmont Cancer Wellness Center- where people undergoing cancer treatments take cooking classes to help them make nourishing and tasty meals. My mother in law has taken a class here and it's really a wonderful place. Thank you to all who gave me opportunities to help and use my skills. I look forward to doing it again!

The mix of healthy, nourishing and yummy food is a real love of mine and I hope to integrate this in whatever aspect of the food industry I end up in.

A NETWORK OF SUPPORT

I decided today that I'm going to form a local network for Women in the Food Industry in the Atlanta Area. We will meet quarterly just to brainstorm and help support each other, and I'll also start a blog where we can post information and helpful tips for others to read in between our meetings.

Past. Present. Future. Women in the Food Industry in Atlanta. Let me know who you are!

If you know of anyone who would be interested in this group, please email me directly and let me know.

A NETWORK OF SUPPORT

I decided today that I'm going to form a local network for Women in the Food Industry in the Atlanta Area. We will meet quarterly just to brainstorm and help support each other, and I'll also start a blog where we can post information and helpful tips for others to read in between our meetings.

Past. Present. Future. Women in the Food Industry in Atlanta. Let me know who you are!

If you know of anyone who would be interested in this group, please email me directly and let me know.

HOORAY!

Just got off the phone with THE NICEST guy who happens to be the inspector who will inspect the kitchen I use. He also said he'd be happy to help me with packaging and labeling and all sorts of stuff, and I should just give him a call. Wow. What a refreshing way to end my Friday. Thank you, Inspector D.

HOORAY!

Just got off the phone with THE NICEST guy who happens to be the inspector who will inspect the kitchen I use. He also said he'd be happy to help me with packaging and labeling and all sorts of stuff, and I should just give him a call. Wow. What a refreshing way to end my Friday. Thank you, Inspector D.

There are No Coincidences

So a few weeks ago I was at the Super H Mart (an awesome Asian grocery store) with my Asian class. We started talking with a man who was there with his small son, and just made small talk.

This last weekend I went to a fantastic event at Serenbe where many, many local chefs came and created small dishes for everyone to taste. One of the "guys behind the food" looked really familiar, and then I saw his son and realized he was the guy we were talking with at the Super H. So I introduced myself again.

To be respectful, I will not mention names, but he happens to be the new Executive Chef at a very nice restaurant in Decatur, which also happens to be owned by one of the Indigo Girls.

The week before this, my son came home and asked me to play "Watershed" by the Indigo Girls because he's on a watershed project at school, and his teacher played this song and he LOVED it.

Synchronicity?

There are No Coincidences

So a few weeks ago I was at the Super H Mart (an awesome Asian grocery store) with my Asian class. We started talking with a man who was there with his small son, and just made small talk.

This last weekend I went to a fantastic event at Serenbe where many, many local chefs came and created small dishes for everyone to taste. One of the "guys behind the food" looked really familiar, and then I saw his son and realized he was the guy we were talking with at the Super H. So I introduced myself again.

To be respectful, I will not mention names, but he happens to be the new Executive Chef at a very nice restaurant in Decatur, which also happens to be owned by one of the Indigo Girls.

The week before this, my son came home and asked me to play "Watershed" by the Indigo Girls because he's on a watershed project at school, and his teacher played this song and he LOVED it.

Synchronicity?

TAXES and STUFF

Just filed for my Tax ID#. I guess I'd better start earning some money, huh?

TAXES and STUFF

Just filed for my Tax ID#. I guess I'd better start earning some money, huh?

Moving Forward

I think I'm starting to figure this thing out. I'm going to meet with a few local women who have their own businesses or are starting up their businesses right in my area. This will either shock the crap out of me and I run screaming or it challenges me to push through the tough stuff and get to the point of it all.. to be my own boss in a food industry. Bring on the challenge. Holding on to my seat....

Moving Forward

I think I'm starting to figure this thing out. I'm going to meet with a few local women who have their own businesses or are starting up their businesses right in my area. This will either shock the crap out of me and I run screaming or it challenges me to push through the tough stuff and get to the point of it all.. to be my own boss in a food industry. Bring on the challenge. Holding on to my seat....

SOOOO FRUSTRATED GGRRR!!!!

I am trying to figure out the proper path to obtain a business license, commercial kitchen space and the paperwork to legally create a food product and sell it. The kitchen requires a business license. The business department requires an inspection. The inspection department won't inspect a commercial/shared kitchen. Call the Department of Agriculture and they have nothing to do with inspecting food production for catering. I'd be fine if I wanted to produce baked goods for wholesale and used the proper packaging. Why is this so hard?? I'm just trying to follow the rules to make sure I go about this all the right way, from the very beginning.

Maybe I'll just move to baked goods. They seem to be exempt from this junk when sold at Farmer's Markets, and allowed by the GA Department of Agriculture.

SOOOO FRUSTRATED GGRRR!!!!

I am trying to figure out the proper path to obtain a business license, commercial kitchen space and the paperwork to legally create a food product and sell it. The kitchen requires a business license. The business department requires an inspection. The inspection department won't inspect a commercial/shared kitchen. Call the Department of Agriculture and they have nothing to do with inspecting food production for catering. I'd be fine if I wanted to produce baked goods for wholesale and used the proper packaging. Why is this so hard?? I'm just trying to follow the rules to make sure I go about this all the right way, from the very beginning.

Maybe I'll just move to baked goods. They seem to be exempt from this junk when sold at Farmer's Markets, and allowed by the GA Department of Agriculture.

Upcoming Chef Events

Here's what's coming up for Chef Sue...

Sunday, November 7th
10th Annual Afternoon in the Country
http://www.ldeiatlanta.org/content/afternoon-in-the-country.php

Saturday, December 11th, 9-1
Secret Santa Shop and Craft Sale
Leaf and Loaf, LLC will be there selling Soup and Bread to go!

Sunday, December 12th
St. Catherine's Meeting Group Luncheon
Providing a hot dish for sharing

Friday, December 17th
I GET MY CULINARY DIPLOMA!!

Saturday, January 1st
2nd Annual Snape Chili Day
Start off the New Year with friends and family and Chili!

Saturday, January 22nd
St. Catherine's: Soup Day Fundraiser for Emmaus House
Not yet announced, but save the date!
I'll be cooking to raise canned goods for local needs.

Upcoming Chef Events

Here's what's coming up for Chef Sue...

Sunday, November 7th
10th Annual Afternoon in the Country
http://www.ldeiatlanta.org/content/afternoon-in-the-country.php

Saturday, December 11th, 9-1
Secret Santa Shop and Craft Sale
Leaf and Loaf, LLC will be there selling Soup and Bread to go!

Sunday, December 12th
St. Catherine's Meeting Group Luncheon
Providing a hot dish for sharing

Friday, December 17th
I GET MY CULINARY DIPLOMA!!

Saturday, January 1st
2nd Annual Snape Chili Day
Start off the New Year with friends and family and Chili!

Saturday, January 22nd
St. Catherine's: Soup Day Fundraiser for Emmaus House
Not yet announced, but save the date!
I'll be cooking to raise canned goods for local needs.

I AM STILL HERE

Where does the time go? I'm spending a lot of time with school work and at 2:15 my day switches to my kids. We've started our own art class on Wednesdays and they really love that. School activities, three healthy meals a day to plan, dentist visits, mammograms (everything is fine, just routine), and this week my wonderful husband and I celebrated our 13th Wedding Anniversary. Where does the time go?

I'm about half way done with my last quarter of school. I'll most likely be looking for a job as soon as the holidays are over, so if anyone knows of a spot for me- hours 5 am - 12 pm, M-F, let me know. Restaurant, Bakery, whatever.... options are wide open!

I AM STILL HERE

Where does the time go? I'm spending a lot of time with school work and at 2:15 my day switches to my kids. We've started our own art class on Wednesdays and they really love that. School activities, three healthy meals a day to plan, dentist visits, mammograms (everything is fine, just routine), and this week my wonderful husband and I celebrated our 13th Wedding Anniversary. Where does the time go?

I'm about half way done with my last quarter of school. I'll most likely be looking for a job as soon as the holidays are over, so if anyone knows of a spot for me- hours 5 am - 12 pm, M-F, let me know. Restaurant, Bakery, whatever.... options are wide open!

Constant. Gentle. Pressure

An excerpt from an article on www.inc.com

"hat morning was the first time I ever stopped to think about this important aspect of my own business style, which so far had been intuitive. Michael Chiarello had given us a great gift by providing language that would allow us and our managers to share and teach a business philosophy. It helped me understand that we needed all three words--constant, gentle, and pressure--working at once to push our business forward. Leave any one element out, and management is far less effective. If you are constantly gentle but fail to apply pressure when needed, your business won't grow or improve: Your team will lack the drive and passion for excellence. If you exert gentle pressure but not constantly, both your staff and your guests will get a mixed message depending on what day it is and probably won't believe that excellence truly matters to you. If you exert constant pressure that isn't gentle, employees may burn out, quit, or lose their graciousness--and you will probably cease to attract good employees. Leaders must identify which of the three elements (constant, gentle, or pressure) plays to their greatest natural strengths and, when necessary, they must compensate for their natural weaknesses. For example, over the years I've learned that constant and gentle are my natural instincts, and so I've had to focus on developing ease at applying pressure."

by Danny Meyer on How to Be an Effective Leader
http://www.inc.com/magazine/20061001/column-guest.html

Constant. Gentle. Pressure

An excerpt from an article on www.inc.com

"hat morning was the first time I ever stopped to think about this important aspect of my own business style, which so far had been intuitive. Michael Chiarello had given us a great gift by providing language that would allow us and our managers to share and teach a business philosophy. It helped me understand that we needed all three words--constant, gentle, and pressure--working at once to push our business forward. Leave any one element out, and management is far less effective. If you are constantly gentle but fail to apply pressure when needed, your business won't grow or improve: Your team will lack the drive and passion for excellence. If you exert gentle pressure but not constantly, both your staff and your guests will get a mixed message depending on what day it is and probably won't believe that excellence truly matters to you. If you exert constant pressure that isn't gentle, employees may burn out, quit, or lose their graciousness--and you will probably cease to attract good employees. Leaders must identify which of the three elements (constant, gentle, or pressure) plays to their greatest natural strengths and, when necessary, they must compensate for their natural weaknesses. For example, over the years I've learned that constant and gentle are my natural instincts, and so I've had to focus on developing ease at applying pressure."

by Danny Meyer on How to Be an Effective Leader
http://www.inc.com/magazine/20061001/column-guest.html

FIVE PEOPLE. FIVE HOURS TOTAL COOKING TIME.

New England & Mid-Atlantic Menu

Soups
New England Clam Chowder, Vichyssoise, Spicy Crab Soup

Appetizers
Cod Cakes with Tartar Sauce, Scallops with Mushrooms and Asparagus, Crab Puffs

Salads
Mesclun Salad with Cranberries and Beet, Belgian Endive and Feta Salad

Bread
Johnnycakes

Entrées
Roasted Turkey Roulade, Glazed Turnips, Potato and Parsnip Puree
Braised Short Ribs, Buttered Homemade Noodles, Wilted Swiss Chard

Desserts
Applesauce Cake with Caramel Glaze
Peach and Blueberry Cobbler

FIVE PEOPLE. FIVE HOURS TOTAL COOKING TIME.

New England & Mid-Atlantic Menu

Soups
New England Clam Chowder, Vichyssoise, Spicy Crab Soup

Appetizers
Cod Cakes with Tartar Sauce, Scallops with Mushrooms and Asparagus, Crab Puffs

Salads
Mesclun Salad with Cranberries and Beet, Belgian Endive and Feta Salad

Bread
Johnnycakes

Entrées
Roasted Turkey Roulade, Glazed Turnips, Potato and Parsnip Puree
Braised Short Ribs, Buttered Homemade Noodles, Wilted Swiss Chard

Desserts
Applesauce Cake with Caramel Glaze
Peach and Blueberry Cobbler

American Cuisine

Thursday and Fridays I have American Cuisine. Yesterday we fabricated a round fish and a whole chicken and today we review knife cuts. Today we will also cook and plate a salad, a fish plate and a chicken plate with potatoes and vegetables of our choice. It feels like these two days are simply review of skills (some of us have not been in that frame of mind for months), and today we cook individually and present at the end of class. This is all new. The idea of creating my own plates in class and presenting them as mine feel great. All along we've participated in recipes as a group, and quite honestly, that doesn't ever seem to feel quite right. I've never felt I was able to show what I am good at and then come final time, we do get to do that. Anyway, I suppose I have a nice lunch coming today. Hooray!

American Cuisine

Thursday and Fridays I have American Cuisine. Yesterday we fabricated a round fish and a whole chicken and today we review knife cuts. Today we will also cook and plate a salad, a fish plate and a chicken plate with potatoes and vegetables of our choice. It feels like these two days are simply review of skills (some of us have not been in that frame of mind for months), and today we cook individually and present at the end of class. This is all new. The idea of creating my own plates in class and presenting them as mine feel great. All along we've participated in recipes as a group, and quite honestly, that doesn't ever seem to feel quite right. I've never felt I was able to show what I am good at and then come final time, we do get to do that. Anyway, I suppose I have a nice lunch coming today. Hooray!

I LOVE Asian food in the morning...

Today I started my Asian Cuisine class. I did enjoy baking and pastry, but wow was it good to be smelling ginger, garlic and scallions hours before lunch. I tell you, I'd eat a bowl of stir fry and rice over cereal any day. : ) Today my group made Moo Shoo Turkey (kitchen ran out of pork) and Green Onion Pancakes to roll it up in. Wow. So easy. And so fun!!

I LOVE Asian food in the morning...

Today I started my Asian Cuisine class. I did enjoy baking and pastry, but wow was it good to be smelling ginger, garlic and scallions hours before lunch. I tell you, I'd eat a bowl of stir fry and rice over cereal any day. : ) Today my group made Moo Shoo Turkey (kitchen ran out of pork) and Green Onion Pancakes to roll it up in. Wow. So easy. And so fun!!

MY OWN WEB SITE!!

So I have a landing page, at least, to get me started. I just need to figure out what direction I want to market myself in so I can put my business plan together and then expand the web site to at least a second page. : ) Thanks to my wonderful bro-in-law who helped me out. And I have a leafandloaf email address, too! Google analytics is also set up, but I don't know what I'll do with that data right now, but at least that's all running too. This feels great!

Check it out! http://www.leafandloaf.com/

MY OWN WEB SITE!!

So I have a landing page, at least, to get me started. I just need to figure out what direction I want to market myself in so I can put my business plan together and then expand the web site to at least a second page. : ) Thanks to my wonderful bro-in-law who helped me out. And I have a leafandloaf email address, too! Google analytics is also set up, but I don't know what I'll do with that data right now, but at least that's all running too. This feels great!

Check it out! http://www.leafandloaf.com/

Another Article

An article I found on www.inc.com that lead to the Washington Post - about food trucks. Boy, when you look, they're all over the place!
http://www.washingtonpost.com/wp-dyn/content/article/2010/09/27/AR2010092706722.html

"At first blush, the food truck concept seems simple. Come up with an easy-to-prepare food item that everyone loves, install a kitchen in a truck or cart, incorporate, create a logo, send a tweet and you're on your way. There's a low barrier to entry in the market, you can set your own hours, rent is low. If one location doesn't work, try another.

Well, there's a lot more to it...."

Another Article

An article I found on www.inc.com that lead to the Washington Post - about food trucks. Boy, when you look, they're all over the place!
http://www.washingtonpost.com/wp-dyn/content/article/2010/09/27/AR2010092706722.html

"At first blush, the food truck concept seems simple. Come up with an easy-to-prepare food item that everyone loves, install a kitchen in a truck or cart, incorporate, create a logo, send a tweet and you're on your way. There's a low barrier to entry in the market, you can set your own hours, rent is low. If one location doesn't work, try another.

Well, there's a lot more to it...."

Progress

Today was amazing. I spent an hour on the exercise bike multitasking and reading my new book. Got confirmation of my LLC. Spent 4 hours at a Resource Seminar where I met and heard speakers regarding tax law, small business loans, strategic planning, social media, direct marketing.... it was amazing! I took away something from each of the speakers. Time very well spent.

Progress

Today was amazing. I spent an hour on the exercise bike multitasking and reading my new book. Got confirmation of my LLC. Spent 4 hours at a Resource Seminar where I met and heard speakers regarding tax law, small business loans, strategic planning, social media, direct marketing.... it was amazing! I took away something from each of the speakers. Time very well spent.

Business Stuff

I filed my LLC "paperwork" today and bought a book- The Women's Small Business Start-Up Kit.

I'm really excited that there are resources out there for me just because I'm a GIRLLL!!!

Business Stuff

I filed my LLC "paperwork" today and bought a book- The Women's Small Business Start-Up Kit.

I'm really excited that there are resources out there for me just because I'm a GIRLLL!!!

BACK TO WORK

Took the kids to Disney last week (as a surprise- they had no idea where we were going, not even when we were at the airport.). What a great week. Here's what I learned while at the Magic Kingdom:

1. Whistle while you work.
2. Dreams can come true.
3. If we all work together as a team, we can accomplish anything.
4. Everyone should have access to clean, fresh water. (I suppose $2.50 per bottle was my decision, huh?)

Now back to work. This week is my last week off from school, and so LLC and business paperwork is in order. I'll be starting an online Nutrition class and two kitchen classes- Asian and American cuisine.

BACK TO WORK

Took the kids to Disney last week (as a surprise- they had no idea where we were going, not even when we were at the airport.). What a great week. Here's what I learned while at the Magic Kingdom:

1. Whistle while you work.
2. Dreams can come true.
3. If we all work together as a team, we can accomplish anything.
4. Everyone should have access to clean, fresh water. (I suppose $2.50 per bottle was my decision, huh?)

Now back to work. This week is my last week off from school, and so LLC and business paperwork is in order. I'll be starting an online Nutrition class and two kitchen classes- Asian and American cuisine.

SOUPER JENNY IS AWESOME!

So I finally got to Souper Jenny's for lunch with a few friends. The food is fabulous. Fresh, tasty and just wonderful. I had the turkey chili and the Greek Salad and a Pretzel Roll. They were all just perfect!!

I introduced myself to the cheerful Jenny herself and asked her if I could take a photo with her. (I have her permission to put this on my blog- she said she had read my blog!) The reason for this photo, and for others like it, is so that I can continue to see myself with those that I have immense respect for, and to literally visualize myself with successful business/restaurant owners. I am finding specifically that women in the industry and those with spouses/families are a great inspiration. This shows me that it can all work as one harmonious life for me.

Thanks, Jenny! It was great to meet you and your place is comfy, restful and delicious! Maybe you can come to my "restaurant" for lunch in two weeks!!

SOUPER JENNY IS AWESOME!

So I finally got to Souper Jenny's for lunch with a few friends. The food is fabulous. Fresh, tasty and just wonderful. I had the turkey chili and the Greek Salad and a Pretzel Roll. They were all just perfect!!

I introduced myself to the cheerful Jenny herself and asked her if I could take a photo with her. (I have her permission to put this on my blog- she said she had read my blog!) The reason for this photo, and for others like it, is so that I can continue to see myself with those that I have immense respect for, and to literally visualize myself with successful business/restaurant owners. I am finding specifically that women in the industry and those with spouses/families are a great inspiration. This shows me that it can all work as one harmonious life for me.

Thanks, Jenny! It was great to meet you and your place is comfy, restful and delicious! Maybe you can come to my "restaurant" for lunch in two weeks!!

S.J.

I just wrote Souper Jenny an email. Why not, right? I'm going to go there for lunch on Tuesday and hope to be able to say hello and introduce myself. Maybe I can work with her some day.

S.J.

I just wrote Souper Jenny an email. Why not, right? I'm going to go there for lunch on Tuesday and hope to be able to say hello and introduce myself. Maybe I can work with her some day.

WHAT IS NEXT?

Yesterday a friend lent me a Souper Jenny Cookbook and a magazine that talks about her adopting her son as a single mom. This woman is amazing, inspirational and dare I say a current HERO of mine. I've never met her. She exudes this feeling on her web site, in her videos online, in her writing, that makes me happy. I want to be like her, with a smaller, successful restaurant. I went to bed last night and said, "How do I make this work?". Then I realized that I have to define "THIS" and then come up with a plan to make it work. Jason told me to dream about it and we'd figure it out. So from 9:30 - 2:00am I kept dreaming of different soups. Nothing that I remembered specifically at 2:00 when I finally woke up wide awake thinking. So I just got up and came out to the living room to write down my thoughts, ideas and brainstorm a little more.

The restaurant idea scared me, so I backed away and thought a Food Truck might be a better option. Then I got scared of that because the current laws are so restrictive, and decided to start at the Farmer's Market level and let it all grow from small to big instead of risking a lot more going big at first. There is still a lot of thought that will be had to decide where to go next, but it will all work out. I'm finished with school in December and so of course, me being organized me, am trying to figure out what I'll do then...now.

So for now... just thinking of the fall weather, soup, bread and friends.

WHAT IS NEXT?

Yesterday a friend lent me a Souper Jenny Cookbook and a magazine that talks about her adopting her son as a single mom. This woman is amazing, inspirational and dare I say a current HERO of mine. I've never met her. She exudes this feeling on her web site, in her videos online, in her writing, that makes me happy. I want to be like her, with a smaller, successful restaurant. I went to bed last night and said, "How do I make this work?". Then I realized that I have to define "THIS" and then come up with a plan to make it work. Jason told me to dream about it and we'd figure it out. So from 9:30 - 2:00am I kept dreaming of different soups. Nothing that I remembered specifically at 2:00 when I finally woke up wide awake thinking. So I just got up and came out to the living room to write down my thoughts, ideas and brainstorm a little more.

The restaurant idea scared me, so I backed away and thought a Food Truck might be a better option. Then I got scared of that because the current laws are so restrictive, and decided to start at the Farmer's Market level and let it all grow from small to big instead of risking a lot more going big at first. There is still a lot of thought that will be had to decide where to go next, but it will all work out. I'm finished with school in December and so of course, me being organized me, am trying to figure out what I'll do then...now.

So for now... just thinking of the fall weather, soup, bread and friends.

Food Truck article, courtesy of ProChef SmartBrief

From the LA Times-
http://tinyurl.com/259cdhk

Food Truck article, courtesy of ProChef SmartBrief

From the LA Times-
http://tinyurl.com/259cdhk

I LOVE THIS- Western Spaghetti

This animation appeals to my creative side and my cooking side. LOVE IT!
http://tinyurl.com/yesnajq

I LOVE THIS- Western Spaghetti

This animation appeals to my creative side and my cooking side. LOVE IT!
http://tinyurl.com/yesnajq

SOUP, FRESH SOUP

Tonight I made a soup from a bunch of veges in my fridge- some of which would not get eaten due to their appearance. So, I sweated some green, red, yellow and orange bell peppers, green onion, tomatoes, (a few different kinds), Italian zucchini, garlic, rosemary, basil and crushed red pepper and Kosher salt with a few drops of Free Range, Organic Chicken Broth. Blended it up, and whalaaaa!!! I FELL IN LOVE. I am so happy the weather is cooling off so that I can mess around with soups more!

SOUP, FRESH SOUP

Tonight I made a soup from a bunch of veges in my fridge- some of which would not get eaten due to their appearance. So, I sweated some green, red, yellow and orange bell peppers, green onion, tomatoes, (a few different kinds), Italian zucchini, garlic, rosemary, basil and crushed red pepper and Kosher salt with a few drops of Free Range, Organic Chicken Broth. Blended it up, and whalaaaa!!! I FELL IN LOVE. I am so happy the weather is cooling off so that I can mess around with soups more!

ROGER EBERT

What we take for granted... that we eat and socialize at the dinner table with friends, family and even strangers. I did not know about Roger Ebert's story until my husband sent me this link. Amazing. God Bless you, Roger!
http://www.nytimes.com/2010/09/01/dining/01ebert.html?pagewanted=1&8dpc&_r=2

ROGER EBERT

What we take for granted... that we eat and socialize at the dinner table with friends, family and even strangers. I did not know about Roger Ebert's story until my husband sent me this link. Amazing. God Bless you, Roger!
http://www.nytimes.com/2010/09/01/dining/01ebert.html?pagewanted=1&8dpc&_r=2

A BOOK!! A BOOK!!!

My Chef Instructor for Management and Supervision suggested a book today- for those of us wanting to own our own businesses. Considering the number of people asleep in class (regularly) and those with really horrible attitudes, I'm comfortable with my competition.

The Restaurant: From Concept to Operation by John R. Walker should arrive just as my finals are complete, and then I'll have three weeks to dedicate to my new business plan!!!

Thanks, Chef B!

A BOOK!! A BOOK!!!

My Chef Instructor for Management and Supervision suggested a book today- for those of us wanting to own our own businesses. Considering the number of people asleep in class (regularly) and those with really horrible attitudes, I'm comfortable with my competition.

The Restaurant: From Concept to Operation by John R. Walker should arrive just as my finals are complete, and then I'll have three weeks to dedicate to my new business plan!!!

Thanks, Chef B!

CRITICAL AND FRUSTRATED

So. I cooked an "acceptable" brunch for my friends last week. I had final practicals this week- one day in baking and two days in pastry. I did "OK", but not as well as I would have liked. I was told by a respected classmate that I am super critical of what I create and that's a sign of a good chef. I sure hope that is true!!

Why is it that I can bake something perfectly good at home, and then when I go to do it at school, it's a whole new beast? Is it the addition of 20 others in the kitchen and 20 people opening and closing the refrigerator and oven doors? Is it my inability to completely and calmly just have fun with what I'm doing when it's being done for a grade? Whats the DEAL???

Time for a break. That's what. Three written exams and one project to go and then a much needed few weeks off before I start my last quarter.

CRITICAL AND FRUSTRATED

So. I cooked an "acceptable" brunch for my friends last week. I had final practicals this week- one day in baking and two days in pastry. I did "OK", but not as well as I would have liked. I was told by a respected classmate that I am super critical of what I create and that's a sign of a good chef. I sure hope that is true!!

Why is it that I can bake something perfectly good at home, and then when I go to do it at school, it's a whole new beast? Is it the addition of 20 others in the kitchen and 20 people opening and closing the refrigerator and oven doors? Is it my inability to completely and calmly just have fun with what I'm doing when it's being done for a grade? Whats the DEAL???

Time for a break. That's what. Three written exams and one project to go and then a much needed few weeks off before I start my last quarter.

Out of BALANCE

One of my chef instructors says that you should spend 80% of your time doing things that will put you closer to your end goal. I have been doing that. (Although I don't think washing all these dishes by hand at home is helping any, it is an exercise in patience. Our dishwasher broke.) HOWEVER, this afternoon I feel like I don't want to step back in the kitchen for a week. No cooking or cleaning up from the cooking. I'd better shake this. I have final practicals this week.

Out of BALANCE

One of my chef instructors says that you should spend 80% of your time doing things that will put you closer to your end goal. I have been doing that. (Although I don't think washing all these dishes by hand at home is helping any, it is an exercise in patience. Our dishwasher broke.) HOWEVER, this afternoon I feel like I don't want to step back in the kitchen for a week. No cooking or cleaning up from the cooking. I'd better shake this. I have final practicals this week.

SUNDAY BRUNCH

We're having some wonderful friends for Sunday Brunch tomorrow. Here's the menu:

• Fresh Whole Egg Omelette
with Warm Goat Cheese, Caramelized Vidalia Onions, and Fresh Dill
• Farm-Raised Thick Cut Pork Bacon
• Fresh-Baked Whole Wheat Biscuits, served with assorted spreadables
• Cinnamon, Ginger and Brown Sugar Baked Apples

• Fresh Brewed Rich, Thick and Delicious Coffee
• Assorted Hot Herbal Teas and Tea with Body
• Blueberry, Acai and Fresh Raspberry Juice

• Red Grapefruit and Lime Zest Sorbet

SUNDAY BRUNCH

We're having some wonderful friends for Sunday Brunch tomorrow. Here's the menu:

• Fresh Whole Egg Omelette
with Warm Goat Cheese, Caramelized Vidalia Onions, and Fresh Dill
• Farm-Raised Thick Cut Pork Bacon
• Fresh-Baked Whole Wheat Biscuits, served with assorted spreadables
• Cinnamon, Ginger and Brown Sugar Baked Apples

• Fresh Brewed Rich, Thick and Delicious Coffee
• Assorted Hot Herbal Teas and Tea with Body
• Blueberry, Acai and Fresh Raspberry Juice

• Red Grapefruit and Lime Zest Sorbet

THINKING AHEAD...

Here are my thoughts this week. I did want to continue on and get my Associate's in Culinary, but it's just too darn expensive and I can't justify the cost. I'm going to finish my Diploma in December and get a part time job in a bakery or somewhere where I can work early morning hours. I want to get "in the field" and start learning that way, while I pay off my student loans before I go any further.

THINKING AHEAD...

Here are my thoughts this week. I did want to continue on and get my Associate's in Culinary, but it's just too darn expensive and I can't justify the cost. I'm going to finish my Diploma in December and get a part time job in a bakery or somewhere where I can work early morning hours. I want to get "in the field" and start learning that way, while I pay off my student loans before I go any further.

BAKED YUMMIES

Last week we made three types of laminated dough- puff pastry, danish pastry dough and croissant dough. All went through a very interesting process of literally laminating butter into many, many folds of dough. Frozen, then thawed and we shaped them today in class. We made cinnamon rolls, croissants and palmiers.

BAKED YUMMIES

Last week we made three types of laminated dough- puff pastry, danish pastry dough and croissant dough. All went through a very interesting process of literally laminating butter into many, many folds of dough. Frozen, then thawed and we shaped them today in class. We made cinnamon rolls, croissants and palmiers.

DOUBLE A's

Midterm Grades... two A- (minuses). I will find out the third midterm grade tomorrow. These are the grades I have earned in my classes up to this point- the Midpoint of the quarter. I'm happy. I'd LOVE to get three A's this quarter. It would put my "B" from last quarter to rest.

DOUBLE A's

Midterm Grades... two A- (minuses). I will find out the third midterm grade tomorrow. These are the grades I have earned in my classes up to this point- the Midpoint of the quarter. I'm happy. I'd LOVE to get three A's this quarter. It would put my "B" from last quarter to rest.

DESSERT, ANYONE?

Today in Pastry Class we made Bavarian Cream, Chocolate Mousse and Raspberry Mousse. We also made a savory, spinach souffle that was absolutely amazing. I'm not big on the sweets we make, but I am a BIG fan of whipped cream. And so you can only imagine how good these Mousse Delicacies were. Half a cup and I was done. Followed up by Spinach Soufflee for lunch. Yum.

DESSERT, ANYONE?

Today in Pastry Class we made Bavarian Cream, Chocolate Mousse and Raspberry Mousse. We also made a savory, spinach souffle that was absolutely amazing. I'm not big on the sweets we make, but I am a BIG fan of whipped cream. And so you can only imagine how good these Mousse Delicacies were. Half a cup and I was done. Followed up by Spinach Soufflee for lunch. Yum.

Food Truck

Some days the idea of investing in a single location restaurant scares the hummus out of me. So I am considering switching gears just a bit to a Food Truck. Yes, a Food Truck. There are plenty of slang and derogatory names for these, but so what. Atlanta is not a place for these just yet, or at least it has not yet been accepted. Maybe by the time I'm ready to jump into an investment (or invest with someone else's money), Atlanta may be ready. BE READY. HERE I COME!

Food Truck

Some days the idea of investing in a single location restaurant scares the hummus out of me. So I am considering switching gears just a bit to a Food Truck. Yes, a Food Truck. There are plenty of slang and derogatory names for these, but so what. Atlanta is not a place for these just yet, or at least it has not yet been accepted. Maybe by the time I'm ready to jump into an investment (or invest with someone else's money), Atlanta may be ready. BE READY. HERE I COME!

Leaf+Loaf Employee Handbook

I am putting together my Employee Handbook for my Management and Supervision class. What a great project!! I am thinking about my mission, vision, the environment my restaurant will be and the type of atmosphere we will work in. HOW FUN!

Leaf+Loaf Employee Handbook

I am putting together my Employee Handbook for my Management and Supervision class. What a great project!! I am thinking about my mission, vision, the environment my restaurant will be and the type of atmosphere we will work in. HOW FUN!

Baking, Layering, Icing and Piping

Baking, Layering, Icing and Piping

Busy Baking

On Friday I made homemade pizza (sauce included) for my son's birthday party. I forgot to take pics of that, but here is the rest of what I've baked in three days. (Including class time.) Well, the cantaloupe grew out of our garden/compost, but it's beautiful, isn't it??

In order: Cantaloupe, Spanikopita, Fresh Italian Bread, , Panettone, Biscotti

Busy Baking

On Friday I made homemade pizza (sauce included) for my son's birthday party. I forgot to take pics of that, but here is the rest of what I've baked in three days. (Including class time.) Well, the cantaloupe grew out of our garden/compost, but it's beautiful, isn't it??

In order: Cantaloupe, Spanikopita, Fresh Italian Bread, , Panettone, Biscotti