So for some reason when I got home from class yesterday, I felt the urge to do laundry. This normally only happens when I’m down to my last clean tank top and the only socks that aren’t dirty are the purple ones with pink bunnies on them that I got for easter when I was in high school. But for some reason, probably because I really wanted to put off cleaning the kitchen, I started doing laundry at about 3 o’clock yesterday afternoon. I didn’t finish until after midnight. I washed things I’d forgotten I even owned. Since I was in a cleaning and organizing kind of mood, and doing laundry consists of a lot of time sitting and waiting for the dryer to be done, I decided to clean and reorganize our bedroom closet, which has been getting steadily more messy and disorganized since we moved in. It took about 2 hours of rearranging, bagging up old clothes for Goodwill, and moving both dressers around before I was happy with how it looked. But now it’s all pretty and organized, with everything in the right spot, color coordinated, and clean. I figure it’ll stay that way for a couple of weeks at the most.
The downside of being so ambitious was that I didn’t get to bed until about 1 am this morning. It would have been ok, but I had to be at school at 6 am to get started on my practical exam for this week. I usually take the train, which gives me another 45 minutes to snooze, but today I drove in, so I actually had to stay awake. I was fine during class, but when I got home I sacked out on the couch for 3 hours.
On a related note, my project for the practical is coming together really nicely. It’s the end of the cake unit, so for the practical we have to do individual plated cakes with a sauce and garnish, using the recipes we’ve made in the past 3 weeks. I decided to do a mousse cake. I’m using a ribbon sponge cake to wrap it (with chocolate stencil paste stripes) and inside there will be chocolate macadamia nut sponge cake, chocolate mousse, caramelized bananas, and banana mousse. I’m going to use banana mirror glaze on top, and put a tempered chocolate disk and a caramelized macadamia nut on top of that. I bought some edible gold dust to brush on the chocolate disk, but I’m not sure if I’m going to use it or not. I think I’m going to make a rum creme anglaise for the sauce, but I’m not sure yet. I might do a rum-banana sauce instead. I’m bringing my camera to class tomorrow to take some pictures of everyone’s desserts. It’ll be interesting to see what people come up with.
So, why do all your entries start out with “So”?
I’m so glad that you’re doing well here! God, you totally sound like you know what you’re talking about. hehe. ^_^
I don’t know why all my entries start with “so…”; maybe because I’m a creature of habit.
Glad I sound like I know what I’m talking about. That’s half the battle!