4/4/25 - cucumber rolls and bowls with a seitan jam (as opposed to bacon), mandu dough style dumplings, and arancini

4/2/25 - scallops, steamed muscles, oysters Rockefeller, and fried coconut shrimp

First week of the fall semester is complete! Hopefully all the jitters are out. Gonna be a good semester

3/26/25 - almond crusted salmon with a red wine butter sauce, pecan crusted catfish with Cajun remoulade, red snapper en papillote, and beer batter fried cod

8/24/25 - dinner for friends: ratatouille with a balsamic reduction sauce, risotto milanese with fire roasted corn and peas topped with pan fried carrot slices and asparagus and vegan smoked "duck" breast with a red wine reduction sauce, and a vegan crème brûlée

8/14/25 - vegan chicken alfredo with mushrooms

Ope, been busy, got this week off, here's my breakfast and dinner on 8/13/25 - toasted bun plant based egg substitute (zero egg) seasoned with salt, pepper, onion powder, garlic powder and smoked paprika with the vialife smoked provolone cheese slightly charred.

3/21/25 - stuffed mushrooms, mini pinwheel pizza rolls, spanakopita, and bacon wrapped chorizo stuffed dates

6/29/25 – mac and cheese with smoked paprika

6/8/25 - vegan fettuccine carbonara and vegan Panna Cotta

3/19 - rack of lamb and lamb satay. Not pictured is quail with candied dates (the quail ended up in a suggestive position

3/17 - chocolate dipped Madelines and white chocolate mouse bites

3/14/25 - we got having wrapped brat bites with cheddar cheese, a triple decker turkey club sandwich, and a gabagool

3/12/25 was a busy day Vegan stroganoff, beef stroganoff, braised ribs, veal fricasse, and veal scallops.

3/5/25 - a perfect medium rare sirloin steak with sautéed mushrooms and hotel butter (unsalted butter with salt, white pepper, chopped parsley, and lemon juice blended together), a beef wellington and a tofu wellington (I used phyllo dough instead of traditional puff pastry)

2/19/25 - sweet and sour pork

2/18/25 - beer marinated pork chop with a mango chauntey and chimchuri pork kabobs on steamed rice

Here's to turning 35. The birthday I never thought I'd see. I'm grateful to still be here, be on this wonderful journey, and to be back in school. These last 5 years have been a wild ride. So, cheers to 35, and to 35 more!

2/10/25 - blueberry turnovers and croissants

April 3 is a special day for me. Four years ago, I started my journey with HRT. It's been a wild ride, and I'm fairly certain all my food pics and going to school stem from this. I wouldn't trade this for the world. Here's to four years for me, and many more for all of us! 🏳️‍⚧️

😬😬😬

I try to keep my Bluesky account as school/food only. But today is TDOV, and I wish to be visible for a moment. Being trans has been a big part of me switching to a plant-based diet and going back to school. I wouldn't trade the last 5 years for the world.

2/3/25 - classic French sourdough, Italian country style sourdough, and bagel

1/31/25 - pickled asparagus

3/19/25 (made 3/18) after combing 3 different recipes, I have MY borscht!

1/22/25 - shashuka eggs, made with a planted based egg substitute

9/24/24 - cheddar and leek soup

My insecurities: You'll never be as good as your classmates. You're nothing next to them. My louder positive mindset: Bitch, you could barely cut an onion a year ago, where will you next year? Five? Ten?

11/6/24 - Risotto milanese and the arancini (cheese filled deep-fried rice balls) they made

Midterms part 2 2/26/25 - Escalope de Porc à la Normande (prok scallops with apples), pan-fried Brussels sprouts, and mashed potatoes with the chicken pan gravy

Culinary 2 midterms part 1 2/26/25 - pan-fried chicken with pan gravy, steamed green beans, and mac and cheese

1/22/25 - mushroom and leek tart

2/16/24 - portabella steaks with oven roasted vegetables

10/7/23 - the first time I made pumpkin vodka alla pasta

Same batch 2 different days 11/19 and 11/20/23 - borscht

5/1/24 My first sourdough bread

Also, 1/22/25 asparagus frittata with goat cheese and parsley radish salad and Scotch Eggs

1/22/25 - eggs Benedict

1/24/25 - Tomato and Asparagus Salad with Fresh Mozzarella

10/30/24 - ratatouille

11/13/24 - handmade ravioli made with fresh pasta

1/17/25 - First day of Garde Manger. Cobb salad. Not the best, but I've never done salads before

11/13/24 - Fettuccine Alfredo

11/28/24 Thanksgiving dinner - pumpkin vodka alla pasta, (Yukon gold) garlic mashed potatoes with saffron, carrots (the only thing I didn't prepare, lol) and for dessert there was vegan pumpkin pie

Class resumes in 65 minutes.

11/20/24 - Mushroom and Leek Tart

11/27/24 Seiten hash, pancakes, waffles, crêpes, granola, chia pudding with granola and pomegranate seeds

12/3/24 brioche style pastries with pastry cream

12/25/24 a kind of khoresh (rhubarb stew) served on saffron bismati rice

12/19/24 Fettuccine Cabanara