Last Thursday, I had my orientation for culinary school. We learned knife skills on our first day and were given our tool kits that included a pastry brush, a knife, a peeler, a pizza cutter and so much more. The list of techniques I will learn is seven pages long, and I can’t wait!
Last night, I found myself in a pickle. I was making dinner and my only option for a veggie were carrots. I’ve never really liked roasted carrots. I think the taste of cooked carrots is kinda icky. Still in the holiday mood, I reached for honey, cinnamon and cardamom. It turns out, these carrots have given me a new love for roasted carrots.
I had a delish meal at Grand Tour on Newbury Street the other day. I ordered the heirloom tomatoes with pickled red onions, feta and parsley and steak bavette. Bavette is the french word for flank steak. It came with a light salad and golden, salty fries with addicting aioli and ketchup. The herb butterContinue reading “Grand Tour”