Update 5: New Year's Goal: Become an "official" Gourmess by August 2010

I was 32 when I started cooking; up until then, I just ate. --Julia Child

So, I did it! I read the entire FCI textbook in less than a month (barely) and am ready to start Reading, Round II!

This time, I am taking notes and also have flash cards with 12 pages worth of terms from the Glossary (ask me what macédoine means, I dare you!). When I'm done with Round II, we will commence cooking! Yahoo!

But, to wrap up Reading, Round I -- here's what the last 3 Sessions included:

-Session 24 was all about frozen desserts and meringues, which seem straightforward enough, although I didn't realize that eggs are involved in most ice cream treats. And--did you know Nero and Marco Polo were frozen treat fans? Small world!

-Session 25 was mousses, soufflés, Bavarian creams and Charlottes. This one will be fun, but will also require me to put on my disciplined-measure it out-be patient and delicate-unGourmess baker hat. I'm already thinking of some great savory soufflés to try later... but there was also mention of éclairs (and a lovely cream to fill them with)-- and if you read my "Recent Kitchen Disasters" post in November, you know that my experience with them is not positive. Sigh.

Session 26 (the last one!) was "Introduction to Kitchen Management." There's a lot of math involved--who knew? I was getting very excited reading this one -- it makes it feel almost real! But, I also was a bit appalled at how restaurants use math to decide on menu prices--inflating prices of some very inexpensive dishes in order to keep costs minimal overall. I guess you do have to make a profit somehow...but, I promise to use math for good, not evil at my restaurant!

Phew! Getting a bit closer to my goal each day--thanks for hanging in, too!

P.S. I have had to keep the book up high when not in use as one of the cats chewed off one of the ribbon bookmarks that are attached to it. I'm taking it as an act of support...but it was most likely done out of jealousy.