I've been slow to blog since I've moved down here but it's not easy; with everyone scrapping for computers, I have to come in early to get my 'cupla focail' down on paper. Also, the weather has been amazing so many people sit in the fruit garden sipping tea before morning classes which is a shame to miss out on.
Something I haven't explained up to now is the set up. In the afternoon demo, one of the master teachers (Darina, Rachel & Rory O'Connell) demonstrate a bunch of different dishes. At the end of the demo, we herd up like animals with the reward being a plate of tasty morsels - both sweet & savoury - on our plates; this will be lunch the following day. We then check the matrix on the notice board for the following day to see what we are required to cook with our partner (partners change weekly) and go home that night and write out a fairly detailed order of work. The premise is a balanced meal so there's always a starter, main course & dessert but we can add in breads, biscuits, cakes, basically anything that will have ingredients in abundance if we think we have extra time or just want to get the practice. We are supposed to have our food plated up by 12pm for teachers to mark us and lunch should be at 12.30 where we kick back & enjoy the fruits of our labour. Lunch has been out in the sun trap that is the fruit garden this past week & it feels like things couldn't get better but I know they will!!!
On to a completely different subject now about something new I learned yesterday. Sour dough bread.... Did you know it takes 8 days to get the "starter" started??? The starter is basically flour & water which is fed with more flour & water for 8 days, and at the end of this time, you have a living thing. It sounds like having a baby to be honest. You need to look after your starter (for years), feed it, use it, and feed it more before making a loaf - I can't wait to get started (excuse the pun) - magical.
I've to go here - it's theory day & we're learning about coffee.