tomato and roasted red pepper soup
Okay, so we’re desperately working on finishing professional plant-based cooking curriculum at Rouxbe, and it’s as expected in our world taking longer than what’s expected. We even paid extra for extra time to finish, a 30 day extension for $129.99 to be precise. As we have only 9 days left to finish, upload and send 28 graded activities, we’re most likely definitely looking at another extension for another chunk of cash. We’ve got life to tend to, the fall garden, the small business, and the family.
We’ve always been a non-traditional student. Night school non-matriculated courses at State University of New York at Buffalo served as our college introduction, and that entire process evolved over seven years, with an eighteen month old and twin newborns in the arms of my husband on graduation day.
This Professional Plant-Based Certification Course is intense. Designed as a six month foundational instruction in plant-based culinary arts, it focuses on the core techniques found in a plant-based kitchen. The course forces me to explore and practice a variety of recipes and flavors from around the world that I might never experience without having to leave my home. It’s all online, love that, and you receive ongoing chef instruction and support. I am consistently challenged to master technique, and those skills will now stay with me forever.
You might recall I was enrolled in the Rouxbe Professional Cook Certification, and that course took me longer to complete than the expected six-months as well. For us, everything seems to take longer, and that’s okay. A few of the lessons are repeated in the Plant-Based curriculum, such as knife skills and dicing practice, and I could upload my earlier work to move the process along. Thought about it, and then thought not. I’m here to learn, and get better, and by doing it again I’ll only get better. Doing things again and over and over to make a more pleasing, satisfying outcome, is the basic tenet of our every day dress lifestyle. It takes work, and it can take a long time, and like I said before we don’t always get it right.
simple cabbage soup with heat from cayenne
confetti quinoa salad – big hit with twenty-six year old daughter
While prepping plant-based soup and salad a few days ago I’m sure I swore and eye rolled a few times as plant things seem to take way longer to bring to table than throwing a tenderloin of any kind into a hot oven. Simple Cabbage Soup with scratch vegetable stock and Confetti Quinoa Salad with garlic fried quinoa will take every flat surface and probably every bowl and several pots and pans in your kitchen.
It’s a journey, and we’re definitely learning new things, and that’s kind of what life is all about anyways.
As for the what to wear where, we’re about adding some color to the rotation. If we’re doing new things in the kitchen why not add some new dimension to the wardrobe.
Every day dress all the time and why does everything always take longer than what we expect?
