I have my midterm tomorrow--making fresh pasta, starch gelatinization, risotto, the protein levels of various flours, and what the hell a chelazae is (for the record, it's a set of knotty cords that lie on either side of the yolk in an egg. I just realized I'll have to go back and re-read what function it serves).
After the midterm, I'll be back up and running.
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What a wonderful life of explorations and discoveries. I'm absolutely sure you will find a unique niche for yourself in the food universe. I hope it involves writing as this is one your most outstanding abilities.
Irena Chalmers
irena@foodjobsbook.com
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