My last confession was only like, three months ago..

Where do I begin? So much has taken place since October 3, 2006. I have gotten older, and I'd like to think a little wiser and a whole lot less quiet around my not so new co workers and classmates. Seems to me like a lot of time has passed, school has gone by faster than I ever expected it to. It has been better than I could have ever imagined it to be. This many months later, I am still in love with it. Don't get me wrong, I have had a few really not so good days. One of those days I even cried. Yep. Couldn't hold back the tears. Dropped a test item on the floor directly in front of my chef instructors and completely lost it. Tried very hard not to, but it was over for me at that point. A friend in class tells me almost daily "there is no crying in pastries". There is when I am involved. This is something that I just can not seem to control. And I do not like it when I do not have control over that emotion. Anywho, I have had atleast one day worse then that day and it took everything in my being not to just give up and cry. But I didn't give up. I didn't cry. I held it together enough to turn in my test (practical) and since, I have improved so very much. And all of this have happened in the last six weeks that are now OVER!! I made it through! And the funny thing is that today was the final practical of the six weeks and I got 200 points out of 200 points on my practical and 100 points out of 100 points on my portfolio. And my chef instructor said "wow T, this is good "when he tried my final cake. AND, I heard him tell another chef that my cake was his favorite! I couldn't believe any of those words coming out of THE pickiest chef's mouth. What an awesome way to end what was a very rocky six weeks. To here my chef instructor say perfect, I was the happiest girl around! And my cake did not last very long! Here is a description of my cake: We had to come up with a 9', three layer cake that included atleast two different types of icings/fillings. I chose a sacher cake with a Godiva simple syrup, milk chocoalte ganache with toasted pecans in between each layer and a caramel buttercream to ice the cake with and marzipan pecans on top of each rosette to garnish. And toasted pecan pieces to hide any of many mistakes on the icing of the cake!! LOL. That is one of the many problems that I had early on in this block, icing a cake as well as writing on the cake. I will explain more as soon as I upload and show each picture. Until then.. Sweet Dreams. ~T