I heart school

School has been going really well – great actually. Being around food, learning about it, tasting it, understanding the science and alchemy of it is changing my life. It's a feeling of fulfillment that I hoped would happen...especially after I dropped off my tuition.

Our classes have been going at a rapid pace, at least to me. We begin by lecture, demo, and then practicum (which means you get to do it.) We recently finished our grain and bean classes. In the midst of my courses I thought I would never want to hear, look, smell or taste another bean or grain. I have learned a few fun things. Brown rice risotto is not only a health-supportive (NGI buzzword) and passable option, but actually a delicious one. You'll never cook it like a "real" risotto tediously adding liquid and religiously mixing the rice so it doesn't stick. Uh-uh. You cook the short grain brown rice in a pressure cooker which does two incredible things: speeds up the process and provides a creamy texture to the rice, similar to refined aborio rice. I brought home my little victory, refrigerated it over night and made risotto cakes with panko crumbs the next day.

I should also mention the delectable millet grain. A grain that tastes like it's already been boiled in chicken stock. Jam packed with flavor and nutrition, it's quite a boon.