Many changes over the last several months. We bought a house, I took a part time nursing job in nearby Carson City but am still catering, and I have one personal chef client I still cook for weekly.
I spent the summer working away as a nurse, still in my per diem status, but working almost full time as there have been lots of staff changes at GIC. They then offered me a part time job and I took it. Nice people in Carson at GIC.
In August, I finally made a trip to Denver, Colorado to see all my culiinary friends. I stayed at the Capitol Hill Mansion B&B where I lived while I was in culinary school (you can check out that adventure in my earlier blog entries). Loved staying with Carl again! I played guest chef for two days, making breakfast for the guests. I had a blast!
In September, Jan, Jim, Jordan and myself (hmmm...I'm the only non-J name!) hosted our fifth (!) annual Farm-to-Table dinner at the Old 1862 Ranch. We sold out again, which is always a relief but surely a blessing that after all this time, people still want to come out. The first night got really cold once the sun went down. No one stayed very late that night! Unusual weather for September. The second weekend we had gorgeous weather, and guests stayed and talked and talked. It was just like having friends over for dinner!
Guests chose from three entrees: Osso Bucco Milanese, Butter Roasted Chicken with Roasted Vegetables or Fresh Papperedelle with Mushroom and Balsamic Cream Sauce (vegetarian). I am thinking of writing a second book to compliment the first farm-to-table book I wrote last year. What do you think? A worthy undertaking? The Farm-to-Table dinners are a lot of work but in the end, we enjoy putting them on. And it's fun to see both old and new friends!
In October I catered three wedding receptions. (Have I told you how much I hate weddings?) I catered these particular weddings because they were friends and had asked long ago that I cook for their receptions. Little did I know they were all in the same month!
For the first two weddings, I provided appetizers, salads and main courses. The first bride's father is a pastry chef, so he made the wedding cake. The second bride and groom wanted to use "Nothing Bundt Cakes". Who am I to argue with that?!
I did, however, make the wedding cake for the third wedding reception. This couple got married almost a year ago but decided to wait to have a wedding reception with their families. They ran away to Vegas and got married by Elvis (yep, that's how they swing). The third wedding reception was a Halloween party with a Halloween inspired wedding cake (and now I know why those bakeries charge an arm and a leg for cakes--they are VERY time consuming!!). Wanna see the cake? (evil laugh here, hahahaha)
Before the blood.....
After the blood was added......
There is a candy coated "brain" from a mold sitting on top of the cake that is filled with chocolate mousse, as requested, I might add. the cake itself is a marble cake (vanilla cake batter swirled with chocolate cake batter then baked). I ended up "flinging" the "blood" at the cake and made quite the mess in the kitchen! The couple was happy with the cake, and that is all that matters.
I have sworn off weddings from now on. All my nieces are married, so I won't get swept up into any more family weddings! Weddings are a LOT of work! Whew!
Now the Holidays are fast approaching. I will be selling my toffee again at Wedge Cheese Shop in Midtown. I will be selling it online as well.
I'm getting ready to bake a ham and a turkey for one of the local businesses tomorrow. They will provide their own sides. That seems fairly straight forward!
I have two Christmas parties booked for this Holiday season. One for 75 people (office party), and one for ten people (a women's book club). I'll let you know how they turn out!
And, I'll be adding more recipes for you to try as well.
So thanks for tuning back in and for checking up on me. I'll see you soon!
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