Today we went over basic knife skills in Food Production class. Aren't you proud of me for bringing my camera, charged and ready to go? The top row is potatoes; from left to right are Brunoise, Julienne, and Batonette (french fry cut). Bottom row I have carrots, both Brunoise and Julienne, and fine minced garlic.
I've been trying to work on my knife skills at home for a while now. I've been small dicing everything I can get away with. Overall, a pretty easy, fun day at school.
Yesterday, I made a rather indulgent breakfast for Brandon and myself: steak and eggs! I had one lonely New York strip tucked away in the freezer, left over from some steak night dinner, which I tried to Pittsburgh because its Brandon's favorite way to eat steak. I think I'm slowly mastering the art of Pittsburgh-ing steak, if I may say so myself :)
I made a cheesy potato hash with the Simply Potato pre-shredded stuff (hey, it was a workday people) and some frozen peas (getting down to the nitty-gritty, grocery-wise). I would have felt guilty if I hadn't incorporated some sort of veggie! An over-easy egg finishes if off!