I know It's been a long time. All I can say is I have mid terms and have been very busy.

Last Friday was a very interesting day. It was the ribbon cutting and dedication ceremony of the new culinary arts building at LCCC in downtown Nanticoke. I volunteered to help in the Pastry Arts kitchen.

The pastry department, had some Sara Lee deserts donated and we plated those along with the deserts that our department made. We made bite size Cream Puffs and Eclairs, along with Florentine with sliced Almonds. The chocolate room was pumping out lots of amazing little deserts like Tiramisu filled chocolate cups along with chocolate tulips filled with white and milk chocolate moose, along with the infamous chocolate covered strawberry's. It was an amazing day, there were in my own estimation, over 300 people that came.

I learned a lot about a lot of different things. The main one being people LOVE dessert and will always eat them, if you have an appealing presentation along with quality food to back it up, no matter how much food they had previously consumed.

Another thing I learned is that, giving a way free samples generates ten fold more business then any other advertising could ever accomplish.

The greatest thing about all this seemingly exhausting hard work is that I had so much fun despite the fact that I crashed when I got home.

On Tuesday I had my intro to pastry and bread class at Luzerne County Community College. We made Ciabatta bread, wow that is some good stuff. We also made sour rye rolls, sour pumpernickel bread, along with Fougasse bread. We learned about artisan breads, and using poolish and other types of starters to make the different types of breads. I posted a slide show of different things that I like and the picture of the breads with the bowl of potato soup are the breads we made in class Tuesday.

The other pictures are places I've been or things I've made, along with my two kids. I really love my girls they make me laugh everyday.


My oldest is always ready to pose for a picture and more importantly, eat the yummy treats I bring home.

What can I say about class that I haven't said already. I am really glad I am doing this. Today we made Calzones, Pagach bread, some with Cabbage and onions and some w/ potatoes. We also made Focaccia bread. I think it would go great with stewed tomatoes or some type of marinara sauce. another thing I am very happy about is that I got a 100% on the quiz that took last week, was not expecting that.

The focaccia bread I think I can do with out but the other things we made in class I really like. The calzones I've had before and those were good but the Pagach bread, stuffed with cabbage and onions, was particularly good warm.





since I didn't post last week. here is a quick rundown of what we made. We made Stromboli and three different types of Pizza. All were very good. I gave my mom the recipe who gave it to my sister, so needless to say, Chef Nemetz' pizza formula is now all across the country.