Like the title of this post suggests, my blog has been keeping things on the down-low for the most part as of late. I’ve been posting some restaurant reviews here and there, kind of catching up with those that I either didn’t have time for during the end of school, or was just pushing off until some timeframe in the unforeseen future. In fact, I’ve still got a few more of those to go.

Something that might have been noticeably absent from my recent blog posts has been those of my cooking adventures. In fact, it looks like the last post I made to the “recipes” area of my blog was almost four months ago with my buffalo chicken dip! (Man, now I’m getting hungry again after reading that post….)

However, these past few weeks have been spent planning out the next steps before I transition into the real world. Here’s a quick summary:

  • Signed a lease for my new apartment down in the DC metro area.
  • Received a tentative start window for my job of the second half of September, which was a lot longer than I had initially anticipated.
  • Started to brainstorm a list of things to furnish out my apartment as well as go around and purchased some of them already.
  • Figured out my moving schedule of how I’m going to get my stuff down there in the first place.

It’s kind of daunting and exciting at the same time, as the realization dawned on me the other day that once I start to work, there won’t really be any extended breaks from it (aside from holidays). For the past 16 years that I have attended school, you could always count on those winter, spring, and summer breaks to provide you with some relief and time off. I’ll probably get the weirdest feeling with the middle of August rolls around and I’m not actually getting ready to head back to school. Leave it to graduation to put things into perspective.

I know I mentioned how I don’t cook much when I’m home earlier, but hopefully something I’ll be doing today might help get things back into gear. My parents, for a graduation gift, asked if I wanted to enroll in a “Weekend at the CIA” program. Not the Central Intelligence Agency (although how cool would a weekend program there must be if it did exist), but rather the Culinary Institute of America. I’m going to be taking a five-hour cooking class complete with some hands-on cooking experience right in the kitchens at the school. At night, we’ll also be dining at the CIA’s French restaurant, the Escoffier. It can be certain that the class as well as dining at the Escoffier will make it onto the blog. Maybe it will rekindle the dormant fire of cooking within me.

Categories: Fast Bites

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