I survived another week of Tante Marie Culinary Academy. My pants still fit….although in all honesty I am wearing leggings everyday under my cooking threads so it will be hard to tell when that is actually no longer the case. So much food, so little time to learn all about it. Here are a few pictures of what we cooked this week and also had a lecture on Fish. It was very entertaining and informative but they didn’t even get to the Salmon. I think this is a good thing for me because I would have a hard time not snorting out loud when they call Scottish Salmon…Salmon. I did have to stifle my environmental rant when they talked Sea Bass. The only downside to culinary school so far is cleaning up after the spoiled man child who doesn’t do his own cleanup….wait, I do that at home…so I am very good at it. Going to start yelling next week…I’m very good at that too. I like to bring my strengths to the group. Other downside is having to learn all the French cooking terms and ingredients. Graeme is reluctantly helping me and told me I need to sound like an angry French Chef to get the pronunciation just right. OH MON DIEU!