|Marzipan Stuffed Dates in Kitchen 3 at Ballymaloe Cookery School.|
Things are getting real as week four has been completed at Ballymaloe Cookery School because I've scheduled myself a sit down with Darina Allen in hopes of contemplating my future in the food biz and a couple resumes are in potential employers' inboxes. One resume to Travail Kitchen & Amusements, a fine dining restaurant in Robbinsdale, MN doing a unique chef tasting menu, small plates and seriously whacky behavior during service including drinking beer from a boot. Another resume to Scripps Network in Chicago, the mother network to Food Network, for a peon sales position job. The prior submission has me refreshing my inbox with fleeting hope they've emailed me a return message. Alas, trying to stay present and not worry too much about the future, knowing it will all work out, but I'm only human and I need to worry a little bit or what else would I worry about? In two weeks we'll be tested on our knowledge thus far, so I guess I could worry about an exam about identifying twenty types of lettuces and herbs. A more productive worry.
|Ballymaloe House entrance.|
|Blackberry picking the hedgerows on the Ballycotton Cliff Walk.|
|Running along the Ballycotton Cliff Walk.|
|Cake competition at school — I won a cookbook for presenting this cake! |
And there, I've spewed my rage/vent into the blogosphere. I'm feeling better since I wrote the frustration in the middle of this post because Saturday the family bebopped around Cork all day then last night I joined a group from school at the Blackbird until the wee hours of the morning, and that felt like I actually have a life outside of being a mom, wife, and student. Today, I had a really great yoga class with a friend from school, lunch, and a little shopping. Now, we are headed as a family to watch Ireland play rugby against France — a major match. It's amazing what a weekend can do for a weary soul. Until later. XO. Becki