(That’s my last of culinary school when we had to do a deep clean. I was boiling pots and pans in a cleaning solution and then fiercely scrubbing them. I was absolutely filthy by the end of the day.)
Well, I will be once I do my internship, so by the end of August, I guess I can officially put that after my name.
The past few months have been incredibly intense with David coming home, trying to find a job, my first internship falling through, scrambling to find a second one, and four back to back “can’t catch a break” classes. I was in class alone for 32 hours a week, not to mention time spent getting ready to go to class, ironing for class, doing homework for class, etc. It really consumed my entire existence and…wait for it…I made it!!
So, after a much needed weekend at the beach, I’m back to my little blog and hopefully won’t get sidetracked again. Just for fun, here are some of our photos from Charleston.
He pretty much just puts up with me most days.
While I was there, I met with the chef where I will be doing my internship and am very excited. They seem like a great team and I am going to try my best to bust my butt for them and not screw up too much.
Anyway, despite not blogging much the past few months, I have been cooking up a storm. Well, that’s actually not true. I’ve been going through spurts of being way too slammed to even microwave something and also cooking every single day. I wanted to get back into it with a dessert post because I haven’t had time to crunch any numbers for Budget Bites (although there are plenty of summery wallet-friendly meals headed this way, so not to worry).
I made these one night when David needed a pick me up. I had strawberries and puff pastry in the freezer so I threw them together to make these. They’re really easy to do and don’t take very long, so they lend themselves to anything impromptu. I really loved how they tasted much better than the frozen crap that they sell in the grocery store, but aren’t really any more labor-intensive.
Strawberry Popovers
1 pint strawberries, thinly sliced
4 Tbsp sugar, divided
1 sheet frozen puff pastry, thawed
1 Tbsp butter, melted
1 cup heavy cream
Directions
Sprinkle strawberries with half of the sugar and let them sit long enough to form juice.
Preheat oven to 400F. Roll puff pastry to 1/8″ thickness on a lightly floured work surface. Cut puff pastry into 6 squares. Place a spoonful of strawberries in the center and fold puff pastry over to enclose, crimping edges to seal. Bake at 400 for 10-15 minutes or until golden brown. Brush with melted butter.
Whip up 1 cup heavy cream with 2 tbsp sugar. Serve with strawberry turnovers.
