I'm at work. I'm still sick. Don't necessarily think I'm infectious, but I am achy and exhausted. Congested. Where is my bone broth?!? Er... stock. Bone broth is stock. Let's not get into that nonsense.
I am five days in with NO ADDED SUGAR. It's killing me. Okay, not really... but I think a little bit of sugar would make me not feel like nodding off as I sit here writing this. And I am emphasizing the added sugar part. Fruits have sugar. And that is apparently okay in this challenge. Just in moderation. That's what they say about bacon - in moderation.
I think they're nuts.
The small baked goods for tomorrow's Oneg are done. If you go to Congregation Gates of Heaven in Schenectady, tomorrow's potluck will have the following:
- Chocolate chip cookies
- Lemon Genets
- Butterscotch Cream Cheese Bars
- Banana Bars (with plenty of chocolate!)
- plus the sheet cake and challah
Even though I was sick, I still made myself go to the gym. I was thinking it would help force out what ills and make things better. Oh, to dream!
5 minute AMRAP
10 regular jumping jacks
10 seal jumping jacks
1 Turkish stand up
In 15 minutes complete
40 weighted ring dips
10 rope climbs
In 25 minutes complete
60 burpee box jumps
40 kettlebell taters (sort of like a compact Russian swing with a goblet squat)
I ended up doing regular ring dips, which my left elbow is not happy with. My hands are not happy about the rope climbs and they're still hurting from it. I can't do the true rope climb yet, but I start from the ground and pull myself up to standing position.
As for the other workout, I completed it with a couple of minutes to spare. My run was more of a slow jog, which is fine since it was an Endurance WOD. Did a modificed pistol, and thanks to that left elbow I had to modify my burpees. Kettlebell taters are kind of fun... I may do those at home.
Status of My Culinary Education
I've completed my last two labs for Cake Decorating and Food Prep I. I should do a proper write up about it. I have my written final for Cake Decorating next week, and the following night we cover sanitation in Food Prep, along with cleaning some part of the kitchen.
Whew. I made it through those two classes. I think I'll be getting an A in both, but who knows. I liked them, I would like to take more classes. I'm signed up for a class this summer, but I can't sign up for any fall classes. Why?
Because they are full.
I don't think they do a waitlist at SCCC, because there was no mention of it when I tried to register. I wanted to take Commercial Baking I and American Pastry. Both are earlier in the week, from 5:30 - 9:50. Sure, I guess I can wait... but I would really like to take these classes with people I've been taking classes with. I'm upset, if you can't tell.
Here's the thing... do I really need to take these classes? There are plenty of self taught bakers out there - I could do the same thing. I have the basics. And there's always Youtube. It's cheaper and frees up my time.
Anyways, it's not as if I'm going for a culinary degree. I'm taking these classes because I enjoy them. I'm not trying to make a career out of this. Unless provoked... And I always feel like I'm going to be provoked.
But hmm. One of the classes, my professor is the same as my summer class. So I'll ask if I can be let in to the class. And there are always people who drop out. So I may have a chance. And I would really like that chance.
Because hello... pastry? I am so there.