Oh.my.Goodness—-I LOVE working with sugar!!!!!!!!! This is DEFINITELY the coolest thing I have done in culinary school and it’s the last thing I will ever do in school as well (the best for last?!).
Last night in school we started and it is soooo awesome! Yes, you burn your hands off but apparently you have to “get to a point where you can’t feel it anymore” (don’t know if that’s good or bad). We boiled sugar and water together until it reached 320 degrees F, colored it and poured it out on silpat mats and then started picking at it and rolling it around until it was workable. I think I love it so much because I’m alwayssss cold (everyday for the past year I’ve worn long underwear underneath my uniform to school!) and the sugar is so nice and warm and we work under heat lamps to keep it pliable. Here’s Cathy and my pink sugar right after we poured it out on our mat. This was 300 degrees!
And then you start quickly folding in the edges and picking at it until it cools down a little….and you roll it into a log:
And then start pulling it!
You can make CRAZY things with pulled sugar…whole sugar sculptures, animals, flowers…anything! We made this little rose, just playing around:
It’s funny because its the first time in culinary school where you can’t eat what you make! We use a special type of sugar (isomalt) that has a, ummm, laxative effect when consumed. We use this because it does not crystalize or caramelize and is much easier to work with when hot.
I’m so excited to find something I truly looove doing and so excited to learn more about! Cathy and I are doing a little scene with kittens, a fireplace and yarn for our centerpiece project. I can’t wait to start!
Anyways–-happy Friday, folks!! This morning I woke up and ate half a clif bar for a snack before hitting the road for a run. SO excited to get new shoesies tomorrow!
I’m following a plan on Runners World for a 6 week advanced 5K before I start half-marathon training and this morning’s workout was time trials. I did four 400M (quarter of a mile) time trials with a 5 minute recovery run in between sets. It was quite hot outside and next time I do this workout, I will be on the treadmill to better moderate my speed and pace. Basically, I ran my usual slow pace (my half-marathon pace) then picked up the speed for the 400M “sprints”, then went back down to a slow run in between. I walked a little bit in between sets because it was soooo hot outside already (and it was only 8:00!). Here were my stats:
Time: 31 minutes
Distance: 3 miles
Calories: 360 (by the time I had gotten back upstairs I had burned 392)
Average Heart Rate: 179
Max Heart Rate: 201
I mapped out what 3 miles really is on mapmyrun.com……and I knew it!!! My crappy old pedometer WAS wrong! It was about a half mile off..so basically, for the past year I have been running further than I thought. I guess that’s a good thing?! I knew my run last weekend was more than 3.2 miles when I burned 450 calories and was gone for 40 minutes. Now I know I did almost 4 miles and didn’t even know it!
When I got back, I made some proteiny oats with granola!
I used 1/2 cup multigrain cereal cooked in 1 cup water, 1/2 scoop vanilla designer whey protein powder, 1 spoonful almond butter and 1/4th of a granola plank! It was yummy and had a nice crunch from the plan….loooove these things!
Today I’m going to pack for the weekend, clean the apartment and try to get to the library downtown at some point. Now that I have some time on my hands I can finally get back to going to the library regularly and thus saving tons of money at Barnes and Noble!
Running Question: So…I’ve decided that when I run (or walk for that matter) my feet are naturally rolling inwards, putting a ton of stress on my lower leg and shin. After every run I am icing my lower leg, but I really think this is what caused my injury last year. Does anyone else have this problem or am I the only one?! I really really hope it can be solved with new shoes that give me more support and stability…