Charlotte Pike

So, I managed to have a nice break at the weekend back home. A stomp around Blenheim Palace gardens was just what I needed. I resolved to keep working hard, and make week 5 the best week to date. I was going to get up early and go to the gym in the morning to give me more time in the evenings and so on.

And then, as I arrived at Heathrow on sunday night, I started to feel dreadful. The flight back to Cork was hideous, as a storm was raging, and the landing was the most turbulent I’ve ever experienced. By this time, I was feeling even worse. Goodness only knows how I managed to drive myself back from the airport. As soon as I got in, the sickness started. I’ve spent the last two days feeling dreadful. This morning, I’ve seen the Doctor, and have confirmed I have gastroenteritis.

I’ve been taking my medicine today and I really hope I’ll be well enough to go back in tomorrow, as I’ve missed loads and we have exams next week. So, hopefully my week will properly start tomorrow. I’m done with staying in the cottage, and would you believe it, I’m raring to get back in to the kitchen!

This week has been a real mixed bag. I’ve made my first two sourdough breads and have really enjoyed the process. I’ve also enjoyed a number of our demos this week, particularly today’s, where we focussed on sea food and seaweed, which I found truly fascinating. We spent our theory day on Wednesday going through business principles with Blathnaid Burgin, Darina’s sister. I must admit, I didn’t particularly enjoy the day, but it did reinforce how much I have learnt along the way by starting my own business. If I’d done that course 5/6 years ago, it would have been brilliant.

As the week draws to a close, I have come to the conclusion that I hate cooking at the school. I think the first few weeks really pushed me to the edge and I have not been able to progress from there. I dread going in and end up really worked up and mess up my cooking. But the afternoons buy soma carisoprodol have generally been good and I love learning about food and cooking, and getting to taste so many new things. This afternoon a tried abalone, sea urchin and periwinkles, oh, and Carrageen moss pudding for the first time, for example, which was wonderful. I’m really surprised I dislike cooking so much, as it’s something I get so much pleasure from usually, and was so looking forward to getting to cook every day whilst here.

Next week, I am cooking in Kitchen three, which I hope will be good. It is reputed to be a really nice kitchen to work in, and the teachers are lovely. I keep wishing for a better week – hopefully week 5 will be it – although it is the week we are told everyone is at the verge of breakdown – so we’ll have to see!