Yay for good snow tires!

So school was back on today, though the ice was still out in full force on the sidewalks and streets, so I choose to drive to school instead of sliding up and down hills on foot.  All I have to say is thanks to my dad for choosing good winter tires for me in MT and that I have them on my car now!  My tires did NOT slip and slide and I made it perfectly safely around town yesterday and to school today!  I hear all night long and listen all day long to cars spinning their wheels going up and down the street beside my apartment.  I've watched numerous cars, minivans, trucks, and taxi cabs trying to get up the street, while also watching random people trying to make snow angels in the parking lot behind my apartment as well.  :)

So class was a bit jumbled today after missing yesterday.  We had to catch up on a double lecture and a double demo (or try to) AND still do all of our own baking in one evening as best we could.  Plus, for my group, we were the bread group today and had to make most of our breads today for use today (instead of being able to prep them the day before in the special group as usual) and we were one member short, so that put us in a rush.  We didn't have time to proof certain breads (they proof for too long), so we decided to make olive rolls, whole wheat rolls, biscuits, corn muffins, and finish the cheese rolls made over the weekend.  We got them going and got them all out, though our baskets were a little late getting out, but at least they were all done correctly.  

Once we got the breads out, I paired up with Tessa from a different group because both of our groups had only 3 people in it and we had assignments to do in groups of 2, so we paired up together instead.  We got started on our cannoli dough, which we needed to let rest for an hour, and then we made the cannoli filling (which has marscapone cheese, powdered sugar, pistachios, lemon zest, and chocolate in it) that also needs to rest for an hour as well.  While all this stuff was "resting" I started the crepe dough to use for tomorrow.  Once the cannoli dough was ready, we got to put it through a pasta machine.  We press it thinner and thinner and thinner and as it gets thinner, it gets longer, so to keep it going by ourselves, we put the ends together like a fan belt (described as so by Chef Hall) and keep it going round and round and round.  That was as far as we got before it was almost time to clean up, so I worked on some chocolate filigree and got my initials checked off, so just one left to do!  Tessa and I decided to stay after class to cut out and fry our cannolis and we will fill them tomorrow to get them checked off.  

Tomorrow we are going to be doing a lot though - we will be making crepes, making a berry pie, a pumpkin pie, a pecan pie, an apple pie, a quiche, and we will make baklava as a class as well.  So much to do, let's hope we don't have anymore snow days, or we won't be able to keep up with all we need to do!