Yesterday was the last day of culinary school so we did it up right and made desserts! Lemon tart, tiramisu, ice cream, creme brulee, butterscotch pudding, bread pudding, and chocolate cake with creme anglaise. We also had a bit of salad just so we didn’t feel so bad about our piggy selves. It was all heavenly – until about four o’clock when I felt like I’d been run over by a Mack truck. Help me, help me, help me!
So much sugar!
And totally worth it! (Did I mention chocolate cake with creme anglaise?)
But this morning, after my sugar high and then sugar crash, I knew I needed to stick to the basics. Lucky for me, I didn’t have to do much with my shaky sugar body because my massage therapist, Avo, had given me a batch of homemade Kale Yogurt Salad with Mint (think Cucumber Yogurt salad with Kale). It was perfect – light, tart, substantive, bright – a perfect mix of carbs and protein after 14 easy miles. He made it with kale, Greek yogurt, garlic, lemon juice, paprika, olive oil, and some fresh chopped mint. Yum! Between the run and the salad, I feel like I’m almost sugar detoxified and I didn’t go Muffin Man crazy on anyone.
I’m so incredibly sad that culinary school is done – I loved every single minute of it – but it is time to hit the road and head back to Texas. I feel a little like I’m the one graduating and moving away instead of Spencer (don’t tell him I said that!). We will have both boys home for a bit of summer and then Grant will head to New York and Spencer will head over to the UK (Just when we get one back from England, the other one goes. Good grief! But I’m using it as an excuse to continue using my British accent. A spot of tea, anyone?).
I’m going to spend my last few days in LA trying to get to as many things that I’ve missed, but we all know that life just keeps on moving on even if we haven’t had time to sample every ice cream store in the city.
Now go run!