You only have one life to live, so live it with everything you were given. Learn to recognize your gifts, strengths, weaknesses and the humans that surround you.
Be humble enough to learn lessons from humans young and old. Be honest enough with yourself to accept your limits, and strong enough to withstand the storms that will surround you.
Learn to face your fears, HEAD ON! Listen to your gut, TRUST IT! Be wise when approaching your feelings, they are there to guide you. But don't let them control you.
Always remember that insecurities are lies trying to sabotage your true potential.
The humans that surround you, ALL have their own battles. Don't take their actions or words personally, learn to take a step back and view them as a message. THIS MESSAGE IDENTIFIES THEM NOT YOU! Their strengths, their struggles, and their desires, they too are on this life journey.
I was once told A hurt human, hurts humans, this is true but can be applied to all human actions.
Honor and appreciate those humans new and old, that are put on your path during these life-altering experiences. Because they will be a beacon to the lessons you will have learned.
These are the lessons I have learnt and was reminded of while I have been here in France. I will now be able to share the ups and downs of this trip. I struggled with writing this blog because I knew a lot of you were awaiting my wonderful positive food and travel experience. But I couldn't bullshit my way on this page. Now that my journey here is almost up, I will be able to reflect and express my true experience.
Looking forward to writing to you in the near future my beautiful Humans.
Chef Nancy
Friday, June 21, 2019
Tuesday, March 26, 2019
Bittersweet
BitterSweet
Well as the title states this blog will be bittersweet, today is the last day of my culinary education experience at Lester B Pearson education center. For a little over 2 years, this Center has been part of my daily life, both professionally and personally. I have met some pretty awesome humans here, refined my skills in the restaurant industry and have been able to answer one of my life journey questions “ What the heck was I created to do?”
Again, as some of you know I do have over 20 years experience in the restaurant industry, but it has been mostly in operations and management. These last 2 plus years not only gave me my fundamental culinary education but has also allowed me to grow on a personal level, and has opened doors to some wonderful job opportunities.
Though I knew how to cook, the basic terminologies and methods I lacked. But I also lacked the confidence to pursue my dreams both in my professional and personal life. Well, Thanks to this education and the wonderful humans, I have been able to accomplish what I had set out to do plus so much more.
I would like, too now Thank some of the awesome humans that not only educated me but influenced me on levels they will never know.
Chefs;
Chef Michel:) You not Nice!:) No Sir, you are a pretty cool cucumber. And the lesson learned from you was how to handle stress without killing someone. I have never met someone that walks into a room and without speaking commands respect and my undivided attention. Well, I did when I met you.
Chef Marc:) Your smile and Joie De Vivre attitude, helped me survive some pretty hard days. The lesson I learned from you, was to think outside the box. You are a very creative, smart and observant human. I will always keep in mind something you once told me, “ Nancy! You must not be afraid of the food you are preparing. Rule over your food or it will rule over you.”
Chef Anka:) You Lady are a beautiful human inside and out. The lesson I learned from you sits to my very core, as a woman you are both strong and soft. I have always had a hard time with this one and observing you, I now have a better understanding on how to do it:)
Chef Chicago:) A free spirit you are and you share some of it with your students, also your gift of communication, Wow dude don’t ever change. But the lesson I learned from you was, confidence! You verbally communicated it to me every time I saw you;) especially in the last 6 months. “Hi, Chef Nancy:) how are you doing?” You have no Idea how that sentence impacted me.
Chef Maria:) you were not only my teacher but are someone I now call a friend. The lesson I learned from you was, pursue your dreams and if you work hard you will accomplish them. We almost started at the center at the same time, you a teacher and me a student. Your openness and passion on your teaching experience, helped me realized I also had a gift and a passion for teaching
Chef Denise:) Your kind words, your matter a fact attitude, and professional approach is what I will remember of you, fine Lady. For me, the Center was not the same when you left.
Chef V:) Last but not least, you are my mentor and friend. I look forward to a growing relationship where your creativity, logic, and intelligence will continue to impact my life.
I know this will sound fatalistic but I could not have done these last years without you. You were sometimes hard on me but without that approach, I would not have stuck it through.
THANK YOU xox to all you wonderful humans!!!!!!
Chef Nancy:)
Saturday, March 23, 2019
International travels
As some of you may know, I have always wanted to travel and explore food,
culture and humans. And so in a months time, I will be packing my chef knives and traveling to Europe. My first stop will be France where I will be doing a 3-month stage with a young Michelin star chef named Florent Ladeyn. He has opened 2 restaurants( Auberge Du Vert Mont and Bloempot) and in late March of this year, he will be opening his third called Bierbuik.
As I was doing my research on this young Chef, whether through YouTube videos, personal interviews or news articles. I noticed a humble, family oriented and highly creative human.
Who focuses on fresh local sustainable foods, pleasing his guests, and keeping both his staff and family well balanced. For my part, this opportunity offers me both a cultural and career learning experience. As I mentioned he only uses local fresh ingredients, buys from the region's business owners and though he is always thinking outside the box, he stays close to his french roots. This chef wants his cooks to serve and present their dishes to his guests, so this will also allow me to practice in the dining room.
From that point on, I plan on traveling and volunteering in various non-profit organizations around the world offering my skill set both in the kitchen and human relations. I figured this would be a wonderful way of helping humans in need and continuing my education in food.
Some of the areas I have been looking into have been India, Vietnam, and Jamaica.
Why these countries? Well because first they have created some of my favorite foods, and second they are countries that always need aid.
So here you have it, I will be continuing my blogging so that you will be able to enjoy my future adventures and education experience.
Chix:)
Monday, March 11, 2019
Fusion Cuisine
Fusion Cuisine has been with us for centuries. Food has had to evolve, through the cooking techniques, the combining of ingredients, and different cultural contacts.The precise origin of Fusion cuisine is unknown but is believed that the French put it on the map. They were fusing Vietnamese-Chinese and French cuisine in the 1970s, by the early 1980's the rest of Europe and the Americas had begun to do the same. Other words used to describe Fusion Cuisine are, new world cuisine, and culinary globalization.
Word definitions of fusion are:
the merging of different elements into a union
Or
Fusion cuisine:
A style of cooking that combine ingredients and techniques from very different cultures or countries
A couple of items to help you understand Fusion Cuisine,
Tex Mex: American-Mexican
California roll: American - Japanese
Mac and Cheese: American or Italian
Fish and Chips: French-Jewish-Belgium
Chef Wolfgang Punk is world renown and said to be the Chef that continues to revolutionize this Cuisine. Fun Facts:
1-He is the first Chef to turn his trade and name into a Brand.:)
2- In 2007 Forbes magazine estimated his yearly income at $13,000,000.
3- His life motto is " Live Love Eat"
Recently a new word has been birthed in Fusion Cuisine, they call it the "mash-up. It is were two different food items are made into one,Taco bell has come out with a waffle taco, there is the Cronut( a donut-croissant) and the list goes on.
Well folks here you have it, a short but hopefully clear explanation of this type of Cuisine.
Chix
https://pregelamerica.com/pmag/articles/the-fusion-revolution-the-evolution-of-fusion-cuisine/
An Awesome Lady.( dessert plating)
 |
| Deconstructed apple pie a la mode |
During my last 4 months in school, I have had the privilege to work and get to know some pretty incredible humans. As I have told you in prior post, my classmates are mostly international students. Traveling from places like Turkey, Japan, Venezuela, Columbia, and South Korea, some leaving their families behind to come study at LB Pearson culinary school.
This blog is written to acknowledge a very talented, kind and generous lady, her name is Yumi Jo. She is a 40 something,(we never ask a lady her real age:), mother of twins. She traveled from South Korea, to come to Quebec to study culinary art. Back home in South Korea she graduated with a degree in fine arts and was not only teaching the technique of watercolor but was a makeup artist for the entertainment industry.
As some of you know I have plenty of years of experience in the food industry,
I can set up your kitchen, create control sheets, standardized recipes,
create a training manual and the list goes on…
 |
| Cipaille |
But my greatest weakness is the artistic side, I can cook, I can create, but to make an eye-popping tantalizing masterpiece, not so much:( Yumi Jo, on the other hand, can take the blandest looking ingredients and create a masterpiece. Her attention to details, like textures, colors, and shapes, just amaze me. With a gentle approach, and an eye for precision, she will look at your plate move just one item and Voila:) you have a masterpiece.
I have learnt a lot about plating from this wonderful woman, and want to thank her for her patience and willingness to teach me.
Chix
Monday, February 25, 2019
All in the Family (recipe development)
A few months ago we were in class discussing where recipes come from, what affects does climate, world events, religion, and population have on food and how we prepare it. As my colleges and I were giving our ideas and opinion something was said that saddened me. We humans, more often than not, learn our cooking skills at home growing up. Whether it is mom, dad, or the grandparents, this is the place we develop are preferences, tastes and lack off in our relationship to food. For myself and others in the class, we agreed that we could not reproduce many of our family recipes. Whether it was because the family member passed away or to ask for recipes, we would hear "oh, it's a pinch of this, a handful of that and slash of this" The idea of reproducing a family recipe seemed nearly impossible.
1.whisk milk and eggs together, with sugars.
2.then whisk in vanilla, maple essence and 60 ml of the water.
3.break the bread into mouth size pieces, soaking them in the liquid mixture.
4.before placing pudding in oven pour remaining 60 ml of water on top of pudding.
5.approximately 60 mins. into the cooking process, increase oven temperature to 350 f
Well for me when I hear impossible or you can't accomplish or you won't succeed, my very persistent, stubborn side comes out and I begin to work on a way to prove those statements wrong. So I decided I would begin with my own mom and dad, I am blessed that they are both still very much alive and were willing to work with me on this mission.
A couple of weekends ago, I drove up to the township and began my mission with my parents:)
Now while growing up, my dad worked 2 jobs to support 4 children and a wife., but as we got older mom began working part-time, after all, we were all in school and the extra cash really helped.
So on Thursday night, it was my dad's job to make us supper, he would go through the fridge taking out all the leftovers of the week. He would then combine them in such a way that a new meal was produced, and too our amazement, it turned out to be yummy. He even did it with our desserts, because yes the meal was not complete without cafe/tea and dessert.
So I asked my dad to teach me his Bread pudding recipe, this recipe is basically eggs, sugar, milk, and yes bread. But my dad's Bread Pudding recipe is the best, and no one knows how to make it.
So with my pen/note pad in hand, I became to watch and patiently observed. I quickly realized the process would not be easy because it was” the pinch of this, a slash of that” So I asked him to pour the ingredients in a separate bowl, which I would then measure, enter the weight or volume in my note pad. After he would transfer in the pudding bowl, and proceed with his steps. By the end of this mission, both he and I were tired enough to want to sit and enjoy a drink together. But this first mission was a success, the pudding was yummy, and my family has its first family recipe documented.
Dads famous Bread Pudding
Yield: 6 portions
Preparation time: 10 mins
Cooking time: 90 mins
Oven temperature; 325 f for 60 mins/ and then 350 f for 15 mins
Ingredients
250 ml milk
3 eggs
150 ml maple sugar
150 ml of sugar
15 ml of vanilla
15 ml of maple flavor essence
5-7 slices of Pom raisin bread
120 ml of water
Method
2.then whisk in vanilla, maple essence and 60 ml of the water.
3.break the bread into mouth size pieces, soaking them in the liquid mixture.
4.before placing pudding in oven pour remaining 60 ml of water on top of pudding.
5.approximately 60 mins. into the cooking process, increase oven temperature to 350 f
and leave in for an extra 15 mins to form a golden crust.
And there you have it my friends, an other blog entry and a family recipe:)
And there you have it my friends, an other blog entry and a family recipe:)
Enjoy,
Chix
,
Tuesday, February 5, 2019
Breaking Bread
A couple of weeks ago we were in class discussing various topics, my teacher asked us the question
"What does the expression breaking bread mean to you?" My colleges each representing various areas around the world, China, Columbia, Korea, Israel, the middle east and even Venezuela, all had various stories and explanations. But as I listened, I discovered a common denominator. Words like family, friends, sharing, gatherings, and celebration were commonly used. This very common food that was maybe prepared, cooked, and served differently, was always identified as nourishing, shared and good for the soul.
So I decided to look up the expression Breaking Bread :
A. To engage in a comfortable, friendly interaction. Originally, the term was literal, meaning that a loaf of bread would be broken to share and eat; a casual meal among associates.
As I continued my research, I found magazines, nonprofit organizations and even social media groups with this name. Almost all except for a few had these same words in common. Family, Friends, sharing, gathering and celebrating, so this simple basic food made of flour and water would be used to unite, gather and nourish us humans. :)
Come to think of it, bread in itself is very generous and communal. Take the sourdough bread, this little creature begins with only flour and water. It is left at a comfortable temperature where wonderful healthy bacteria can grow. It is then fed every day of approximately 7 days to allow fermentation and expansion. To look at it, honestly, it doesn't look very tasty, but used in a sourdough recipe with cranberries and nuts! and Bam a winning yummy recipe. And the bonus to this is that you can keep the flour/water mixture by placing it in your fridge, this allows the bacteria to fall asleep. And when you're in the mood for bread again you take it out and start the process all over again.
For me personally this expression breaking bread, is two-fold, I was raised in a French Quebec Christian family. Sundays we would go to church and have the breaking of bread, which is a Christian practice. After Church, I would invite friends, new acquaintances and even sometimes strangers with nowhere to go. We would gather in my home to share, and enjoy food and fellowship.
For those who know me, I am always looking to find the deeper meaning of life. In this bread making competency, I not only learned how to improve my bread making skill but to appreciate bread in all its beautiful complexities.
Chix :)
ref:
A:https://www.urbandictionary.com/define.php?term=Break%20bread
"What does the expression breaking bread mean to you?" My colleges each representing various areas around the world, China, Columbia, Korea, Israel, the middle east and even Venezuela, all had various stories and explanations. But as I listened, I discovered a common denominator. Words like family, friends, sharing, gatherings, and celebration were commonly used. This very common food that was maybe prepared, cooked, and served differently, was always identified as nourishing, shared and good for the soul.
So I decided to look up the expression Breaking Bread :
A. To engage in a comfortable, friendly interaction. Originally, the term was literal, meaning that a loaf of bread would be broken to share and eat; a casual meal among associates.
As I continued my research, I found magazines, nonprofit organizations and even social media groups with this name. Almost all except for a few had these same words in common. Family, Friends, sharing, gathering and celebrating, so this simple basic food made of flour and water would be used to unite, gather and nourish us humans. :)
Come to think of it, bread in itself is very generous and communal. Take the sourdough bread, this little creature begins with only flour and water. It is left at a comfortable temperature where wonderful healthy bacteria can grow. It is then fed every day of approximately 7 days to allow fermentation and expansion. To look at it, honestly, it doesn't look very tasty, but used in a sourdough recipe with cranberries and nuts! and Bam a winning yummy recipe. And the bonus to this is that you can keep the flour/water mixture by placing it in your fridge, this allows the bacteria to fall asleep. And when you're in the mood for bread again you take it out and start the process all over again.
For me personally this expression breaking bread, is two-fold, I was raised in a French Quebec Christian family. Sundays we would go to church and have the breaking of bread, which is a Christian practice. After Church, I would invite friends, new acquaintances and even sometimes strangers with nowhere to go. We would gather in my home to share, and enjoy food and fellowship.
For those who know me, I am always looking to find the deeper meaning of life. In this bread making competency, I not only learned how to improve my bread making skill but to appreciate bread in all its beautiful complexities.
Chix :)
ref:
A:https://www.urbandictionary.com/define.php?term=Break%20bread
Sunday, January 13, 2019
Township Girl
Well, this next blog is all about the yummy foods and beverages the eastern townships have to offer!!! Yup as per the title I am from this region, and very proud to be.
The Eastern Townships is located in the Appellation Hills of South-central Quebec, to better locate yourself it runs approximately from Granby to Lac Megantic and Drummondville to the U.S border.
The region has harsh cold winters and I will add often times the winters came earlier than expected.
There was a time I was on the road as a Restaurant consultant the region I covered was the townships, and I was always the first to see snowfall and to call my colleges to wish them a Merry Christmas;)in late September LOL. Comfortable spring weather, hot summers, and beautiful colorful Autumns.
The region is known for its tourism we have ski hills, hiking trails, generous lakes that you can swim, fish, sail or water ski.
Now let's talk FOOD :0
Lake Brome is known for the Duck, there is even a festival in early September for these little creatures. Ok, so they race yellow plastic duckies, but it is a fun family local event.
We then move to the maple syrup industry, Quebec produces 92% of this liquid gold for Canada. The townships being one of the main regions producing it, and in springtime, the Sugar shacks are filled to capacity of sugar craving humans.
Lavender fields, now you'll ask me Lavender as a food? And I will say Yep!!! ever had it in a Dark Chocolate bar or in a salad? Or as a spice used in a homemade herb-infused Volka? The Fitch Bay region where these fields are found, one can smell that aroma from miles away in the summertime.
One of my favorite places I was taken as a child was the Abbaye Saint Benoit du Lac, the place is breathtaking and the cheeses. They have a variety to please all palates, a creamy blue cheese, a firm smoked cheese, and even one that has a Swiss cheese taste. Oh, and you can also buy Cider or yummy homemade jams.
So I could go on and on about the local farms where you can get fresh eggs, Bio vegetables, hot homemade bread, and pies. The local small farmer's markets and the list go on.
But before I sign off I want to mention one industry that has made huge progress in the last 25 years in the Townships and that is the Wineries. For the last 25 years, I have been attending Les Vendanges in Magog, these two weekends in late August are filled with activities and tastings. Le Cept D'argent is just one of the wineries that have been there from its beginnings and It amazes me how much this product has improved and made its mark.
At this festival, you can also taste foods, cheeses, and bread from local bakeries. A must see taste and experience for a township foodie or anyone wanting to experience what the Eastern Townships has to offer.
Chix :)
Resources:
www.thecanadianencyclopedia.ca/en/article/eastern-townships
https://en.wikipedia.org/wiki/Eastern_Townships
https://canardsdulacbrome.com/en/our-ducks/our-products/
https://www.abbaye.ca/
http://fetedesvendanges.com/
The Eastern Townships is located in the Appellation Hills of South-central Quebec, to better locate yourself it runs approximately from Granby to Lac Megantic and Drummondville to the U.S border.
The region has harsh cold winters and I will add often times the winters came earlier than expected. There was a time I was on the road as a Restaurant consultant the region I covered was the townships, and I was always the first to see snowfall and to call my colleges to wish them a Merry Christmas;)in late September LOL. Comfortable spring weather, hot summers, and beautiful colorful Autumns.
The region is known for its tourism we have ski hills, hiking trails, generous lakes that you can swim, fish, sail or water ski.
Now let's talk FOOD :0
Lake Brome is known for the Duck, there is even a festival in early September for these little creatures. Ok, so they race yellow plastic duckies, but it is a fun family local event.
We then move to the maple syrup industry, Quebec produces 92% of this liquid gold for Canada. The townships being one of the main regions producing it, and in springtime, the Sugar shacks are filled to capacity of sugar craving humans.
Lavender fields, now you'll ask me Lavender as a food? And I will say Yep!!! ever had it in a Dark Chocolate bar or in a salad? Or as a spice used in a homemade herb-infused Volka? The Fitch Bay region where these fields are found, one can smell that aroma from miles away in the summertime.
One of my favorite places I was taken as a child was the Abbaye Saint Benoit du Lac, the place is breathtaking and the cheeses. They have a variety to please all palates, a creamy blue cheese, a firm smoked cheese, and even one that has a Swiss cheese taste. Oh, and you can also buy Cider or yummy homemade jams.
So I could go on and on about the local farms where you can get fresh eggs, Bio vegetables, hot homemade bread, and pies. The local small farmer's markets and the list go on.
But before I sign off I want to mention one industry that has made huge progress in the last 25 years in the Townships and that is the Wineries. For the last 25 years, I have been attending Les Vendanges in Magog, these two weekends in late August are filled with activities and tastings. Le Cept D'argent is just one of the wineries that have been there from its beginnings and It amazes me how much this product has improved and made its mark.
At this festival, you can also taste foods, cheeses, and bread from local bakeries. A must see taste and experience for a township foodie or anyone wanting to experience what the Eastern Townships has to offer.
Chix :)
Resources:
www.thecanadianencyclopedia.ca/en/article/eastern-townships
https://en.wikipedia.org/wiki/Eastern_Townships
https://canardsdulacbrome.com/en/our-ducks/our-products/
https://www.abbaye.ca/
http://fetedesvendanges.com/
Monday, December 3, 2018
Fun Facts about Charcuterie
I will begin this Blog journey with my Charcuterie course, I have been eating and serving these products for many years. Whether part of a 4 course sits down elaborate meal, in a grilled panini sandwich or a quick afternoon snack. I never stopped to think about how, where and why these products existed. All I knew was they were yummy, appreciated by people, and allowed me to be creative in multiple ways without the work and mess in my kitchen.
FunFacts:
1- The original word charcuterie is French meaning Chair (meat) cuit (cooked).
2- They can be brine, cured, aged, hot or cold smoked, confit, pickled or cooked.
3- It was used as a method of preservation of meat.
4- This method of preparing food goes back as far as the first century but is believed to be much older in its history.
5- Though the Romans were first to document some of these methods, the French gave charcuterie its prestige. Much like wine they helped introduce it to the world.
6- Italy, Germany, Spain, Switzerland, England, Hungry, China, to name a few countries, all make their own form of charcuterie.
7- Not only pork is used in charcuterie, but we can add: fish, poultry, game, lamb, and beef to the list.
8- A large variety of spices such as, cinnamon, allspice, dill, cardamom,sage, thyme, pepper and that is just to name a few of the popular ones that are used to help flavor the meats.
9- Wine, fruit juice and vinegar are also used as a flavoring.
10- Charcuterie platters can be introduced with sweet or sour condiments, cheeses, and bread.
And there you have it,so much more could be said about this topic but I will leave it for an other time.:)
References:
Chef Marc Vezina
Wikipedia
Charcuterie 101
FunFacts:
1- The original word charcuterie is French meaning Chair (meat) cuit (cooked).
2- They can be brine, cured, aged, hot or cold smoked, confit, pickled or cooked.
3- It was used as a method of preservation of meat.
4- This method of preparing food goes back as far as the first century but is believed to be much older in its history.
5- Though the Romans were first to document some of these methods, the French gave charcuterie its prestige. Much like wine they helped introduce it to the world.
6- Italy, Germany, Spain, Switzerland, England, Hungry, China, to name a few countries, all make their own form of charcuterie.
7- Not only pork is used in charcuterie, but we can add: fish, poultry, game, lamb, and beef to the list.
8- A large variety of spices such as, cinnamon, allspice, dill, cardamom,sage, thyme, pepper and that is just to name a few of the popular ones that are used to help flavor the meats.
9- Wine, fruit juice and vinegar are also used as a flavoring.
10- Charcuterie platters can be introduced with sweet or sour condiments, cheeses, and bread.
And there you have it,so much more could be said about this topic but I will leave it for an other time.:)
References:
Chef Marc Vezina
Wikipedia
Charcuterie 101
My Journey
I figured I would begin this blog with a personal introduction into my life and journey.
For as long as can remember my passions have always been food and people, my careers have always somehow involved both these two passion, whether it was in restaurant management, restaurant consulting or in my small business of home care.
Food is an amazing thing because it can nourish the body soul and mind, whether it is gathering around a table with family and friends, creating recipes to help a client battling cancer or being in school studying the old Escoffier recipes and new Technics like molecule cooking. Food is the one thing that is always evolving and yet never changing in its impact on our lives.
After many years of battling the "Do I go back to school or not"( because with a husband and children and the responsibilities of everyday life, fear stood in my way) Two years ago I took the plunge, and began my journey at Pearson Adult career center, ranked 4th in Canada it was the place to go. And Boy do I not regret it, the things I have learnt, the teachers I have had the privilege of studying under and the new friends I have made are engraved on my heart forever.
This blog is part of the cooking course I am taking called Cuisine du Marcher, but I have decided to make it a public forum. Here is where you, my friends old or new, will get a sneak peek in the life of me. I invite you on this Adventure, Welcome to my life!
For as long as can remember my passions have always been food and people, my careers have always somehow involved both these two passion, whether it was in restaurant management, restaurant consulting or in my small business of home care.
Food is an amazing thing because it can nourish the body soul and mind, whether it is gathering around a table with family and friends, creating recipes to help a client battling cancer or being in school studying the old Escoffier recipes and new Technics like molecule cooking. Food is the one thing that is always evolving and yet never changing in its impact on our lives.
After many years of battling the "Do I go back to school or not"( because with a husband and children and the responsibilities of everyday life, fear stood in my way) Two years ago I took the plunge, and began my journey at Pearson Adult career center, ranked 4th in Canada it was the place to go. And Boy do I not regret it, the things I have learnt, the teachers I have had the privilege of studying under and the new friends I have made are engraved on my heart forever.
This blog is part of the cooking course I am taking called Cuisine du Marcher, but I have decided to make it a public forum. Here is where you, my friends old or new, will get a sneak peek in the life of me. I invite you on this Adventure, Welcome to my life!
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