I apologize for the lack of updates but a lot has been going on in the past week, which makes me glad that I’m not hosting the GF swap this week. First off, I had my Servsafe examination on Monday and I’m pretty sure I passed with ease, but, I won’t be satisfied until I actually receive my score. On top of that, Phillip and I are looking for a home because we do not want to live in with his parents after we get married. I mean, seriously, as much as I appreciate their hospitality and as much as they don’t mind us being there to a degree, we need to start our life in a place of our own. Yesterday, we almost had a house; rather, the day before yesterday. We had signed the papers and the sellers astonishingly accepted our offer – and then the bank disapproved of our loan. Phillip and I didn’t meet the qualifications because of our low income, unsteady working conditions, and the fact that we hadn’t had jobs in an extensive amount of time. Not to mention that the closing costs were much higher than we anticipated so essentially we would have been pinching every penny. I mean, I’m a thrift-shopping, coupon-clipping, penny saving fiend, but there’s no way we’d be able to afford the housing payments in addition to bills and grocery.
I fell in love with the kitchen, the appliances, and, most importantly, the basement set up because if I jimmy rigged it all, I would have been able to establish my industrial kitchen. Apparently, it wasn’t my dream kitchen, which my mother-in-law claims that it to be. If it was, I would have been able to afford it in the first place. So, Phillip and I are now looking to rent, which means that I think I’ll still be able to set up my bakery. I think. I have to look into it further prior to establishment of course, but, I think I’ll be able to hold it on a rental property as long as I abide by the rules and regulations according to the state and FDA.
It is better this way anyway, considering that with Phillip’s job status, by the next few months we could be living in another state for all we know, so, even though we could have rented out the home, it is better that we maintain at least a 6 month or maximum of a 1 year lease until we become a “us” so to speak. In the mean time, I contently work in my culinary store where I am now going to teach gluten free cooking classes. Yes, you heard me. The owner actually asked me if I wanted to, as if I’d turn down the offer. I brought in my carrot cake muffins and that sold them instantaneously. So my first gluten free baking class will be held on September 16th at Culina’s in Lynchburg, VA. I’m already excited because more and more people are signing up as the days progress and it’s just now reaching the middle of August. Yay!
The last “update” in my life applies to the must see foodie movie, Julie and Julia which I saw last Sunday. I found it so ironic that I could apply my life’s situation to both parties in the movie since I’m trying to make something of myself, find something that I want to do the rest of my life (hence forth my immense determination in getting a culinary degree), and establish my life in a home of my own free of any gluten particles and more space. My dream is to run into a kitchen and claim it to be my own, even if it is a rental. I want a kitchen that I, alone, can cook in and have no one else use it (well, I’ll let Phillip since he is my husband and he still needs to make me breakfast one day, dear).
Julie and Julia is a very good movie, in my opinion. As a child, I used to watch what remained of airtime for The French Chef and I always thought Julia Child was real; real as in a real cook, not like the majority of individuals cooking on the food network, bleh. The movie presents the lives of two foodies in different aspects, past and present. The present is where the masses of food bloggers can find comparison, while, the past is where the chefs find similarities. We (food bloggers), are every day people with cooking passions that wish to express ourselves through the internet media, not expecting to become a famous chef. We just like to cook for our families and to entertain. Then there are the food enthusiasts; the people who, not only share their recipes and creations with the public just because they can, but to be recognize and have the blogs as a log so when they do become successful, they have memories locked in place to remember where they came from and what they began to cook before they took off.
I want to be that enthusiast. I want to be a cook. This movie inspired me, a lot. It accelerated my passion to cook, my thrive to be a chef, and my dedication to give food allergen suffers what thought they can’t have: fantastic great tasting food. I will not accept defeat!
To Julia Child, I dedicate this recipe adaptation from her cookbook, “The French Chef Cookbook”.
“Supreme de Volaille” a Blanc with Vegetables au Maitre D’hotel 1 quorn breast (Or chicken if you eat meat; I’m actually craving chicken again..yikes) ½ tsp lemon juice Pepper and salt to taste ½ tsp nondairy margarine ¼ cup vegetable stock 1 tbsp white wine 1 ½ tsp cornstarch + 1 tbsp water
Parsley for garnish
First defrost the quorn.
In a small yet semi-deep frying pan sprayed with nonstick cooking spray, brown the quorn on both sides. Next, add the salt, pepper, margarine, lemon juice and coat the quorn as it melts turning it on both sides. Cover and let it simmer for 2 to 3 minutes then remove the chicken.
In the same pan, deglaze with the vegetable stock and wine. Let that simmer until two tablespoons are achieved. Add the cornstarch slurry (cornstarch mixed with water) and let that thicken by boiling. Remove from heat and pour over your chicken - er quorn breast.
Vegetables of choice (I used haricot verts, slivered fennel and julianned carrots.) ½ tsp nondairy margarine ½ tsp lemon juice Salt and pepper to taste
Parsley for garnish
Bring a pot of water to a boil and blanch the vegetables until they turn vibrant, for 4 to 5 minutes. In the mean time, heat a pan sprayed with nonstick cooking spray and add the vegetables immediately when time is up. Add the margrine and lemon juice sautéing until well coated. Season with salt and pepper to taste then transfer to a plate and garnish with parsley.
Serve the vegetables along side the quorn with your choice of grain for a complete and balanced meal.