So I can't believe that it has been almost 2 months since my last blog and then again I was working Food and Wine Festival for those past two months and was up to my neck busy. Actually.... not so surprised now.
Well for those of you who don't know, Food and Wine festival is an annual festival done during the slow season which actually makes Epcot a mad house. I was in the yellow zone- Germany and worked from Germany all the way to Belgium. I earned the name waffle pants as well as the Queen of Belgium because it became my home for most of the festival. I had the opportunity to work two Parties of the Senses and was able to experience a great deal of food, met some wonderful chefs, and learned so much more about the culinary industry.
I was also able to do a beer dinner with the German chefs of Epcot, shadow at California Grill, and had my "last supper" at my favorite restaurant on property. It only seemed fitting to end my culinary journey where it began. I came down to Walt Disney with a desire to work at Jiko. I was able to job shadow, dine there twice, and have memorable experiences on all three occasions. It seems sooo strange. I've been getting crazy nostalgic the past week. And I can't help but feel sad. I mean this has been home for the past 7 months. And I have two sets of families here, my Prime Time Family and Food and Wine friends. I have had to say hello and good bye to so many wonderful people, it is almost difficult to keep track of who has stayed and who is no longer here.
All and All I am extremely pleased with my experience here and I am so grateful to have had the opportunity to work for Walt Disney World. I can't really say goodbye, because I have a feeling that I will definitely be coming back. Peace and I'll be seeing you,
Ally
Saturday, November 19, 2011
Tuesday, October 11, 2011
California Grill Pt 1 and Pt 2
I can't believe it has been a month since my last post. Since it has been sooooo long there is much to tell you. First of all I am not at Prime Time at Hollywood Studios I am at Food and Wine Festival at Epcot. I am in the German zone and have had the pleasure of working in Belgium, Poland, and Hops and Barley ( the American kiosk) so far. Our zone has about 14 different countries each with something new to offer. I've also had the pleasure of dining and shadowing at California Grill. Both experiences were amazing. For dinner I had an artisnal cheese platter with pluot gel, honey comb, medjool dates, and caramelized walnuts. Next, there was a braised adobo pork flat bread with queso fresco, black beans, and nopales pico de gallo. It was phenomenal and I was so thrilled to see nopales ( cactus) on a menu, they are my new favorite food. After we sampled some of the sushi which california grill is known form, tuna poke ( a cubed tuna with an uzu and miso vinaigrette and green seaweed salad), the sashimi, and tar tar ( with sesame seeds, black sea weed, and sesame oil sauce). The sushi is prepared to order, it is extremely fresh, and a pleasure to eat the dish with your eyes first and then your pallet . For the entrees we had the yellow tail snapper with dungeness crab risotto, corn, snap peas, and choron. If I haven't said this before I am NOT a fish person and I find myself constantly laughing because 4/5 times that I have dined at the signature restaurants I have ordered fish. The snapper was outstanding it was flaky, firm, and paired delightfully with the creamy risotto. The snap peas and corn added a pleasant pop of texture and freshness. And to round it all off I had a unique chenin blanc from South Africa which amazingly transformed itself through out the night with each of the different foods it was paired with. We also had a cast iron seared bison with truffle mac and cheese, toy box squash, cipollini, smoked bacon, and glace de viande. For dessert, there was a deconstructed smore. Featuring a madagascar vanilla bean marshmellow, lava cake, a sable cookie with peanut butter gelato. It was fun and delightful way to finish the meal. And as we finished dinner we were able to view the fireworks from magic kingdom. For those who haven't visited the contemporary, the restaurant is on the 15th floor and offers a wonderful view of magic kingdom and the castle.
This week has been crazy between work, school, and people leaving. I worked 66 hours, had to study for a test =(, and had to attend 3 farewell events for some friends who have been here since the beginning of my program. Let me say, the first time you have to say goodbye to someone close it is quite difficult. However, as time goes by I find it easier to let go. Maybe its Disney or maybe its because I'm growing up and realizing that people are meant to be in your life when they are supposed to be and if you are meant to see them again then you will. So I've decided from now on I'm not going to lament when people leave me, instead I will cherish the fact that I had the opportunity to get to know them and relish in the time that I have had.
Hmm as far as food and wine goes, there are 30 plus kiosks with countries from all over. Each country features 1-3 dishes from that land and a beverage to pair with them. There is also a plethora of demonstrations, food shows, mixology sessions, and party of the senses. Party of the senses is my goal. It is a huge party with strolling buffets feature a variety of specialty cuisines. There is live music, celebrity chefs, and cirque du soleil performers. They are every other weekend and the tickets are bought way in advance so they only way to get in is if your a local or if you plan on working it. So everyone keep your fingers crossed because that is my next objective. Wishing you all well and being seeing you soon.
peace,
Ally
This week has been crazy between work, school, and people leaving. I worked 66 hours, had to study for a test =(, and had to attend 3 farewell events for some friends who have been here since the beginning of my program. Let me say, the first time you have to say goodbye to someone close it is quite difficult. However, as time goes by I find it easier to let go. Maybe its Disney or maybe its because I'm growing up and realizing that people are meant to be in your life when they are supposed to be and if you are meant to see them again then you will. So I've decided from now on I'm not going to lament when people leave me, instead I will cherish the fact that I had the opportunity to get to know them and relish in the time that I have had.
Hmm as far as food and wine goes, there are 30 plus kiosks with countries from all over. Each country features 1-3 dishes from that land and a beverage to pair with them. There is also a plethora of demonstrations, food shows, mixology sessions, and party of the senses. Party of the senses is my goal. It is a huge party with strolling buffets feature a variety of specialty cuisines. There is live music, celebrity chefs, and cirque du soleil performers. They are every other weekend and the tickets are bought way in advance so they only way to get in is if your a local or if you plan on working it. So everyone keep your fingers crossed because that is my next objective. Wishing you all well and being seeing you soon.
peace,
Ally
Saturday, September 3, 2011
Flying Fish and Sam's Last Week
Hello All,
so this weeks edition of my blog will feature our menu at Flying Fish cafe, an entire week of celebrating the time that Sam, Ally, and myself were able to spend together, as well as what I am up to this week.
Flying Fish is the most versatile of the signature dining restaurants because the menu is affected by seasonality, therefore there are signature items that are served year round but daily new items are added or rotated on the menu. We started with the yellow fin tuna tartare and crispy tempura tuna vegetable sushi roll. This was delightful with green and black seaweed that had been tossed in sweet and spicy ginger sauce. The dish was slightly spiced with a little yuzu and wasabi foam. Overall it was fresh and flavorful.
After we tried the artisinal cheeses which featured 5 different cheeses from around the world which were accompanied with raisins on the vine, honeycomb, Spanish Almond -Fig Torta, kiln- dried and fresh Peach, citrus and sweet Bermuda Onion compote agrodolce.
Next we tried two salads an ugly tomato with balsamic glaze, petite basil, and buffalo mozzarella. It was delicious very light but full flavored. And each of the tomatoes was different heirloom variety. After we tried a sweet and bitter field greens melange salad. This delightful salad featured candied walnuts, california farmer's market white nectarines, gorgonzola dolce, and artisinal walnut oil dressing. The bitter greens were a great way to cleanse our palets before our entrees. The candied walnuts complimented the richness of the gorgonzola and the nectarines lent sweetness to round out the plate.
For our entrees I had the Potato wrapped Red Snapper with leek fondue, veal glace, red wine, and cassis butter reduction. It was accompanied by 2009 Pinot Noir. The dish itself was phenomenal. The snapper was a flaky moist fish securely wrapped in a crispy potato skin.. The leek fondue was creamy and rich where as the veal glace and red wine butter reduction added depth and another level of flavor. I was pleasantly surprised to find out that I enjoyed this red wine. Typically I prefer whites, but this red was young, fresh and reminiscent of blackberries, strawberries, cherries, and tones of chocolate.
The other entrees we tried were the oak grilled diver scallops with squash, artichoke, eggplant, fresh and sun-dried tomato, piquillo pepper, capers, basil pecorino romano, and mascarpone laced risotto di carnarolli. Char crusted certified black angus new york strip steak pan roasted fingerling potatoes, pole beans, young carrots, and bermuda onions, with an applewood smoked bacon, mustard see vinagrette, and classic sauce foyot. Rainforest Pepperberry grilled kurobuta pork tenderloin, leek fontin and truffle laced trofie pasta, grilled asparagus, witha cherry port wine, balsamico carmelized onion and trumpet mushroom compote.
For dessert I had a golden apple pecan and blondie tart with toffee ice cream, apple cider syrup, and apple tuile and moscato d'asti from Piedmont Italy. We also tried the seasonal sorbets and marcona almond laced chocolate mousse and sinful triple rich brownie creation with applewood smoked bacon praline crunch, smokey salt scented chocolate sorbet, and rasberry coulis. All and all we had a spectacular time. The food was delicious, the service was efficient and and friendly. The atmosphere was reminiscent of the boardwalk during the golden ages feature carousels, tents, and rides that would have been seen on the boardwalk.
Our roomate Sam left this week and missed her flight due to extensive partying. And my roomate Ally leaves this week on Friday. It has been bittersweet as I have become quite close to these girls, which for myself has always been difficult, I've always had more guy friends than girls. And for me to form close relations with these ladies has been a wonderful and enriching experience for all 3 of us. However, I have been making some new friends and this week alone I have met people from South Africa, Australia, and China.
On Tuesday I plan on doing another shadow at Flying Fish Cafe. Wednesday I will be showing the chef's at work how to make parisienne gnocchi, adobo ( a filipino dish), chinese fried rice, and salad elysee if I get the chance.
Alright, well I have a long day ahead of me but atleast now its my Friday. Talk to you soon,
peace,
Ally
so this weeks edition of my blog will feature our menu at Flying Fish cafe, an entire week of celebrating the time that Sam, Ally, and myself were able to spend together, as well as what I am up to this week.
Flying Fish is the most versatile of the signature dining restaurants because the menu is affected by seasonality, therefore there are signature items that are served year round but daily new items are added or rotated on the menu. We started with the yellow fin tuna tartare and crispy tempura tuna vegetable sushi roll. This was delightful with green and black seaweed that had been tossed in sweet and spicy ginger sauce. The dish was slightly spiced with a little yuzu and wasabi foam. Overall it was fresh and flavorful.
After we tried the artisinal cheeses which featured 5 different cheeses from around the world which were accompanied with raisins on the vine, honeycomb, Spanish Almond -Fig Torta, kiln- dried and fresh Peach, citrus and sweet Bermuda Onion compote agrodolce.
Next we tried two salads an ugly tomato with balsamic glaze, petite basil, and buffalo mozzarella. It was delicious very light but full flavored. And each of the tomatoes was different heirloom variety. After we tried a sweet and bitter field greens melange salad. This delightful salad featured candied walnuts, california farmer's market white nectarines, gorgonzola dolce, and artisinal walnut oil dressing. The bitter greens were a great way to cleanse our palets before our entrees. The candied walnuts complimented the richness of the gorgonzola and the nectarines lent sweetness to round out the plate.
For our entrees I had the Potato wrapped Red Snapper with leek fondue, veal glace, red wine, and cassis butter reduction. It was accompanied by 2009 Pinot Noir. The dish itself was phenomenal. The snapper was a flaky moist fish securely wrapped in a crispy potato skin.. The leek fondue was creamy and rich where as the veal glace and red wine butter reduction added depth and another level of flavor. I was pleasantly surprised to find out that I enjoyed this red wine. Typically I prefer whites, but this red was young, fresh and reminiscent of blackberries, strawberries, cherries, and tones of chocolate.
The other entrees we tried were the oak grilled diver scallops with squash, artichoke, eggplant, fresh and sun-dried tomato, piquillo pepper, capers, basil pecorino romano, and mascarpone laced risotto di carnarolli. Char crusted certified black angus new york strip steak pan roasted fingerling potatoes, pole beans, young carrots, and bermuda onions, with an applewood smoked bacon, mustard see vinagrette, and classic sauce foyot. Rainforest Pepperberry grilled kurobuta pork tenderloin, leek fontin and truffle laced trofie pasta, grilled asparagus, witha cherry port wine, balsamico carmelized onion and trumpet mushroom compote.
For dessert I had a golden apple pecan and blondie tart with toffee ice cream, apple cider syrup, and apple tuile and moscato d'asti from Piedmont Italy. We also tried the seasonal sorbets and marcona almond laced chocolate mousse and sinful triple rich brownie creation with applewood smoked bacon praline crunch, smokey salt scented chocolate sorbet, and rasberry coulis. All and all we had a spectacular time. The food was delicious, the service was efficient and and friendly. The atmosphere was reminiscent of the boardwalk during the golden ages feature carousels, tents, and rides that would have been seen on the boardwalk.
Our roomate Sam left this week and missed her flight due to extensive partying. And my roomate Ally leaves this week on Friday. It has been bittersweet as I have become quite close to these girls, which for myself has always been difficult, I've always had more guy friends than girls. And for me to form close relations with these ladies has been a wonderful and enriching experience for all 3 of us. However, I have been making some new friends and this week alone I have met people from South Africa, Australia, and China.
On Tuesday I plan on doing another shadow at Flying Fish Cafe. Wednesday I will be showing the chef's at work how to make parisienne gnocchi, adobo ( a filipino dish), chinese fried rice, and salad elysee if I get the chance.
Alright, well I have a long day ahead of me but atleast now its my Friday. Talk to you soon,
peace,
Ally
Wednesday, August 24, 2011
Job Shadow At Jiko
Hello All,
so the part two of the that other post will not be it will just be a new post. Ok to continue my last post while my boyfriend was down here we celebrated both of our birthdays. I took him to see La Nouba the cirque du soleil show in Downtown Disney. And he took me to Sanaa. Sanaa is an upscale African restaurant with Indian flavors. Ever since arriving at Disney the restaurants at Disney Animal Kingdom Lodge have captivated my attention.
At Sanaa we enjoyed:
Naan Bread, Onion Kulcha, and Paneer Paratha with Cucumber Raita, Garlic Pickle, and Roasted Red Bell Pepper Hummus.
Potatoe and Pea Samosas
Pulled Duck with Red Curry Sauce
Roasted Cauliflower with Mango Chutney
Spicy Durban Chicken
Braised Beef Short Ribs with Basmati Rice
Tandoori Chicken with Apricot Raisin Chutney and naan bread
Flourless Chocolate Cake with Raspberry Coulis
Tropical Fruit Kulfi ( a goat cheesecake with passion fruit and strawberries)
Chai Cream cup
All and All I extremely enjoyed the meal. The food was fresh, spicy, and featured a lot of ingredients that are typically only available in Africa. We also got to try amarula which is nicknamed the drunken fruit. The fruit is a favorite of the animals however it is so high up in the trees that the animals can not reach it until it falls to the ground fully ripe. When the animals ingest the fruit it ferments in their stomachs and makes them drunk. Our server was telling us tales of baboons stumbling around and an elephant lying flat on its side drunk off of the fruit and still trying to have more! It was a wonderful way to end my break from work.
Now back to work, I have been doing a lot of side work with the Chefs at my location updating my resume, portfolio, and helping them work on their presentations for the food and wine festival. I will be transferring to Epcot on either September 11th or September 18th and I am still unaware of which country I will be working at. However, the highlight of this week was that I scheduled my networking meeting with Chef Tim over at Flying Fish Cafe and had the opportunity to job shadow over at Jiko. For those of you that don't know, Jiko is the the entire reason that I wanted to become involved with Disney, it is my goal to work here eventually. And the chance to shadow was a great experience for me. It is a signature restaurant that features African fares.
The day started off at two where I helped the pastry cook assemble some of her desserts for service. We finished the chocolate cups, smores, and cheesecakes. Then I progressed to gardemanger where I made the salad bases and their individual components. After I learned how to make the flat breads and use the wood fired ovens in order to cook flat bread, pizza, naan, and paneer. The first part of my shadow was outside in the show kitchen where I made boboties, the jiko salad, tuna tartare, and other tastes of Africa. After, I went inside to learn more about pastry assembly and work my way down the hotline. However, around 8:30 the show kitchen got slammed with orders and Chef sent me back outside ( which made me really happy to see
that he trusted me enough to send m back outside =) From here I learned the ovens station, fish, roundsman, saute, and grill. It was fun environment to work; however, the level of professionalism was the type of behavior that should be expected in all kitchens. It was entertaining but work always came first and the kitchen was quiet because of the lack of gossip and socializing. I learned so much in the short time I was there and it re sparked my passion for the type of cuisine that I want to be doing. These job shadows and network meetings are my oasis in the deserts. They are the safe points that re charge my battery and help me get through the day to day because I know that each day I work hard will bring me that much closer to where I want to be. Alright off to bed, good night and talk to you all soon,
peace,
Ally
so the part two of the that other post will not be it will just be a new post. Ok to continue my last post while my boyfriend was down here we celebrated both of our birthdays. I took him to see La Nouba the cirque du soleil show in Downtown Disney. And he took me to Sanaa. Sanaa is an upscale African restaurant with Indian flavors. Ever since arriving at Disney the restaurants at Disney Animal Kingdom Lodge have captivated my attention.
At Sanaa we enjoyed:
Naan Bread, Onion Kulcha, and Paneer Paratha with Cucumber Raita, Garlic Pickle, and Roasted Red Bell Pepper Hummus.
Potatoe and Pea Samosas
Pulled Duck with Red Curry Sauce
Roasted Cauliflower with Mango Chutney
Spicy Durban Chicken
Braised Beef Short Ribs with Basmati Rice
Tandoori Chicken with Apricot Raisin Chutney and naan bread
Flourless Chocolate Cake with Raspberry Coulis
Tropical Fruit Kulfi ( a goat cheesecake with passion fruit and strawberries)
Chai Cream cup
All and All I extremely enjoyed the meal. The food was fresh, spicy, and featured a lot of ingredients that are typically only available in Africa. We also got to try amarula which is nicknamed the drunken fruit. The fruit is a favorite of the animals however it is so high up in the trees that the animals can not reach it until it falls to the ground fully ripe. When the animals ingest the fruit it ferments in their stomachs and makes them drunk. Our server was telling us tales of baboons stumbling around and an elephant lying flat on its side drunk off of the fruit and still trying to have more! It was a wonderful way to end my break from work.
Now back to work, I have been doing a lot of side work with the Chefs at my location updating my resume, portfolio, and helping them work on their presentations for the food and wine festival. I will be transferring to Epcot on either September 11th or September 18th and I am still unaware of which country I will be working at. However, the highlight of this week was that I scheduled my networking meeting with Chef Tim over at Flying Fish Cafe and had the opportunity to job shadow over at Jiko. For those of you that don't know, Jiko is the the entire reason that I wanted to become involved with Disney, it is my goal to work here eventually. And the chance to shadow was a great experience for me. It is a signature restaurant that features African fares.
The day started off at two where I helped the pastry cook assemble some of her desserts for service. We finished the chocolate cups, smores, and cheesecakes. Then I progressed to gardemanger where I made the salad bases and their individual components. After I learned how to make the flat breads and use the wood fired ovens in order to cook flat bread, pizza, naan, and paneer. The first part of my shadow was outside in the show kitchen where I made boboties, the jiko salad, tuna tartare, and other tastes of Africa. After, I went inside to learn more about pastry assembly and work my way down the hotline. However, around 8:30 the show kitchen got slammed with orders and Chef sent me back outside ( which made me really happy to see
that he trusted me enough to send m back outside =) From here I learned the ovens station, fish, roundsman, saute, and grill. It was fun environment to work; however, the level of professionalism was the type of behavior that should be expected in all kitchens. It was entertaining but work always came first and the kitchen was quiet because of the lack of gossip and socializing. I learned so much in the short time I was there and it re sparked my passion for the type of cuisine that I want to be doing. These job shadows and network meetings are my oasis in the deserts. They are the safe points that re charge my battery and help me get through the day to day because I know that each day I work hard will bring me that much closer to where I want to be. Alright off to bed, good night and talk to you all soon,
peace,
Ally
Wednesday, August 10, 2011
The Month of July
Ok I have not written since last month so hold onto your butts this going to be a long post!
So I have had the pleasure of being visited by family, friends, and boyfriend three weeks in a row.
I also was able to enjoy two signature dining experiences and a job shadow!
wow that actually wasn't that long.... just kidding I am not done yet
When my family was here we went to the parks, I got to see my little brothers which was awesome because when we are all together all we do is laugh and cause trouble. Kurt got to fly a plane and it was sweet because it was at the same place where he first flew. Collin and I created a new string of inside jokes and walked around the parks causing all sorts of mischief. My favorite is when I would go infront of crowds of people and loudly exclaim and point what is that. Then to have everyone run over and look frantically for something that wasn't there as I walked away smiling to myself =)
I also got to see my grandpa who enjoyed the sun, food, and family time.
And my parents took care of me just like I was back home, so all and all it was a nice little vacation for everyone.
Yacht'sMen Steakhouse was our designated signature restaurant for the month.
Our dinner included:
Escargot with Mangalista Pork and Gougeres
Pan Seared Diver Scallops with red pepper hummus, olive chermoula, and panisse
Assortment of Artisanal Cheeses
Charcuterie Board with Duck Sausage, Venison Terrine, Black and Blue Tartare, Artisanal Cheese
Prime New York Strip Steak with Peppercorn Brandy Sauce and Carmody Potato Gratin
(Shiraz of South Australia)
Berkshire Pork Porterhouse with Spoonbread, Celeriac Hazlenut Slaw, Stone Fruit Lavender Glaze
(Zinfandel of California)
Deconstructed Beef Wellington with wild mushroom duxelles, puff pastry, and red wine sauce
Braised Beef Ravioli cappelletti with crispy wild mushrooms and flagship cheddar fondue
Pan Roasted Free Range Chicken wtih potatoes rosti, soft cooked quail egg, truffle creme fraiche and poultry jus
( deloach vineyards, russian river valley)
truffle mac and chees
white balsalmic caramelized onions
We also sampled 4 desserts but I misplace the dessert menu =(
All I can say is this food was excellent. If you wish to see the pictures they are on my facebook page. I extremely enjoyed the escargot. It was familiar with the classic garlic, butter, and parsley sauce however; it was contemporary with the addition of the managalista sausage. In addition it was served with tangy sourdough crostini which added another level of texture to the appetizer. The charcuterie board displayed a variety of flavors. The cheeses were excellent there was a lamb chopper, a creamy buttery cheese that was paired with sweet athena melon. Remember the scene in ratatouille when remi tries the cheese, then the fruit, then tries them together and there is a giant flavor explosion? Yeah that is what was happening at the restaurant with each new pairing we tried. We had a reserve cheddar paired with quince membrillo ( a candied jelly). A triple cream organic cheese that was paired with house dried raisins on the vine. And my personal favorite was the king island roaring forties, an Australian blue cheese that was sharp, nutty, creamy, a slightly reminiscent of honey. It was paired with a roasted pine nut brittle. Between the sweetness and nuttiness of the brittle and the creamy sharpness of the cheese I was in heaven.
Ok and I know I promised you guys a long post but I am extremely tired and I have to go to work tomorrow
so you will just have to wait to hear the rest of the amazing adventure.
peace,
Ally
So I have had the pleasure of being visited by family, friends, and boyfriend three weeks in a row.
I also was able to enjoy two signature dining experiences and a job shadow!
wow that actually wasn't that long.... just kidding I am not done yet
When my family was here we went to the parks, I got to see my little brothers which was awesome because when we are all together all we do is laugh and cause trouble. Kurt got to fly a plane and it was sweet because it was at the same place where he first flew. Collin and I created a new string of inside jokes and walked around the parks causing all sorts of mischief. My favorite is when I would go infront of crowds of people and loudly exclaim and point what is that. Then to have everyone run over and look frantically for something that wasn't there as I walked away smiling to myself =)
I also got to see my grandpa who enjoyed the sun, food, and family time.
And my parents took care of me just like I was back home, so all and all it was a nice little vacation for everyone.
Yacht'sMen Steakhouse was our designated signature restaurant for the month.
Our dinner included:
Escargot with Mangalista Pork and Gougeres
Pan Seared Diver Scallops with red pepper hummus, olive chermoula, and panisse
Assortment of Artisanal Cheeses
Charcuterie Board with Duck Sausage, Venison Terrine, Black and Blue Tartare, Artisanal Cheese
Prime New York Strip Steak with Peppercorn Brandy Sauce and Carmody Potato Gratin
(Shiraz of South Australia)
Berkshire Pork Porterhouse with Spoonbread, Celeriac Hazlenut Slaw, Stone Fruit Lavender Glaze
(Zinfandel of California)
Deconstructed Beef Wellington with wild mushroom duxelles, puff pastry, and red wine sauce
Braised Beef Ravioli cappelletti with crispy wild mushrooms and flagship cheddar fondue
Pan Roasted Free Range Chicken wtih potatoes rosti, soft cooked quail egg, truffle creme fraiche and poultry jus
( deloach vineyards, russian river valley)
truffle mac and chees
white balsalmic caramelized onions
We also sampled 4 desserts but I misplace the dessert menu =(
All I can say is this food was excellent. If you wish to see the pictures they are on my facebook page. I extremely enjoyed the escargot. It was familiar with the classic garlic, butter, and parsley sauce however; it was contemporary with the addition of the managalista sausage. In addition it was served with tangy sourdough crostini which added another level of texture to the appetizer. The charcuterie board displayed a variety of flavors. The cheeses were excellent there was a lamb chopper, a creamy buttery cheese that was paired with sweet athena melon. Remember the scene in ratatouille when remi tries the cheese, then the fruit, then tries them together and there is a giant flavor explosion? Yeah that is what was happening at the restaurant with each new pairing we tried. We had a reserve cheddar paired with quince membrillo ( a candied jelly). A triple cream organic cheese that was paired with house dried raisins on the vine. And my personal favorite was the king island roaring forties, an Australian blue cheese that was sharp, nutty, creamy, a slightly reminiscent of honey. It was paired with a roasted pine nut brittle. Between the sweetness and nuttiness of the brittle and the creamy sharpness of the cheese I was in heaven.
Ok and I know I promised you guys a long post but I am extremely tired and I have to go to work tomorrow
so you will just have to wait to hear the rest of the amazing adventure.
peace,
Ally
Monday, July 4, 2011
Birthday Week
Hey guys,
Thank you for all the wonderful birthday wishes they meant a lot. To celebrate my birthday I went out with my friends to downtown Disney to The House of Blues and wouldn't you know we picked an awesome night!!!!
The theme was techno and the dj was magic mike, he only comes to hob 3 times a year and he was spectacular. Literally this guys puts on a show with the lights, videos, and the music. We had a blast.
Today, I am going out with my roomates to Epcot to celebrate the 4th of July and see some fireworks maybe lay around the pool and soak up every ounce of sun that I can before I have to work the rest of the week =( Mais c'est la vie.
We had a wine tasting at work the other day and it was very educational. We paired scallops with a chardonnay, Jamaican jerk chicken with mango chutney with Cabernet Sauvignon, and A sparkling red with flourless chocolate cake and raspberry coulis. It was delicious. the chardonnay really brought out the sweetness in the scallops, and the spiciness and the fruit in the cab became more pronounced with the chicken, the sparkling red was fruity, sweet, and light. Which balanced out the denseness of the thick chocolate cake. Next we changed which wines were paired with the food and as the wines were paired with a new item the flavor profiles changed. The white made the spices on the chicken less forceful and the dish became pleasantly mellow. All and all it was extremely educational and a lot of fun. All the ladies at work are now planning a wine party where each person brings a dish and a bottle =)
Alright off to the park,
peace,
Ally
Thank you for all the wonderful birthday wishes they meant a lot. To celebrate my birthday I went out with my friends to downtown Disney to The House of Blues and wouldn't you know we picked an awesome night!!!!
The theme was techno and the dj was magic mike, he only comes to hob 3 times a year and he was spectacular. Literally this guys puts on a show with the lights, videos, and the music. We had a blast.
Today, I am going out with my roomates to Epcot to celebrate the 4th of July and see some fireworks maybe lay around the pool and soak up every ounce of sun that I can before I have to work the rest of the week =( Mais c'est la vie.
We had a wine tasting at work the other day and it was very educational. We paired scallops with a chardonnay, Jamaican jerk chicken with mango chutney with Cabernet Sauvignon, and A sparkling red with flourless chocolate cake and raspberry coulis. It was delicious. the chardonnay really brought out the sweetness in the scallops, and the spiciness and the fruit in the cab became more pronounced with the chicken, the sparkling red was fruity, sweet, and light. Which balanced out the denseness of the thick chocolate cake. Next we changed which wines were paired with the food and as the wines were paired with a new item the flavor profiles changed. The white made the spices on the chicken less forceful and the dish became pleasantly mellow. All and all it was extremely educational and a lot of fun. All the ladies at work are now planning a wine party where each person brings a dish and a bottle =)
Alright off to the park,
peace,
Ally
Saturday, June 25, 2011
A Blessing In Disguise
I apologize in advance for the lengthiness of this blog but I have been doing a lot of soul searching, contemplating, learning, and thought that my blog would be a great place to share these discoveries.
First off, I have been down here for almost a month and despite the cool, nonchalant air that I know what I am doing, I don't. This is my first time away from home. Imagine being dropped off in a city knowing only where you are supposed to work with a little bit of money to tie you over till pay day. I had no connections and knew no one. It was to say the least.... frightening; however, despite the overwhelming initial terror I began meeting people, making friends, and testing my limits and see where trying new things would take me.
Secondly, as I briefly mentioned in one of my earlier blogs working down here is completely different than back home. At the hospital I knew the ins and outs of the kitchen, I was the go to person for anything and everything. Now I have to learn every job in this kitchen in a month, working 50 hours a week, plus 4 classes, homework, family, friends, roomates, love, loss, drama, and life as we know it continues to go on. I came to this very simple but incredibly true realization today after working on the line and starring into the flames. No matter what happens, life will continue to keep occuring around you. Despite all the confusion, fear, dilemas, I still managed to get up in the morning to go to work. I'm not a chef because I have to be its because I want to be. But in addition I wear the clothes and when I walk into the kitchen I have to be ready to throw down, be tough, put on a smile even if I'm having a bad day, the kitchen is relentless and the guest don't stop being hungry just because your not feeling well or having a rough time.
The toughest lesson that I have had to learn thus far is separating who you are at work from who you are at work. At home, I am friendly, relaxed, loving, warm, spontaneous, fun, and independent. At work its like I become a completely different person. It is the survival of the fitest and I have already started at the bottom of the food chain. I am the youngest, one of 3 girls, new, and working here as intern; needless to say, the cards were not dealt in my favor. Therefore, I've had to fight and work extremely hard in order to accomplish anything. The boys in the kitchen are very harsh and use cruel language, the servers are incessantly demanding and impatient, and the orders never stop whizzing past your head. I did a lot of growing up in the first couple of weeks of working here. And it was only today that I discovered how much of my work that I had been bringing home with me. At work I have to stay completely organized, there is no room for error; I never realized that the intense need to stay organized at work would follow me home but it did. And like an angry nightmare it attacked my sweet home life and turned everything topsy turvy. Of all the learning that I have done down here, this was not something I was proud of. It took nearly a week of sleepless nights, 50 hour work week, 2x 10 page papers, and a cold cruel look into the mirror to realize what was happening to me.
Now that I know what has changed I've learned how to fix it. I am happy to call those boys who tested every inch of my limits my comrades in arms. I don't talk about work at home, unless it is positive. And I'm closer to that independent, home town girl that I was when I left little old Novi, Mi. I'm slowly working on improving my outlook and leading each day with a sense of adventure and chance; I don't worry if I don't have every little detailed planned out because where is the excitement in knowing everything =)
Not for a second have I regretted coming down here. It has been tougher than I could ever imagined but I look forward to whatever challenges the good lord happens to send my way. I know now that sometimes things will be hard to deal with, but behind every cloud there is sunshine and when you smile you share a little bit of sunshine with the world.
My friend Sally at work was one of my angels in disguise the other day and shared that gem with me. The best blessing in disguise was my co-worker whose name is actually Angel. I was having a rough day, struggling with alot on my mind and the only reason I had made it to work was because I needed a break from the thoughts in my head. Angel came up to me and said " Mami I haven't seen your smile all day, its making me sad. You know what I'm going to do, I am going to try and make you smile. And I wont stop until you do." So we went to lunch and I was going to get something to drink and he asked me if I could get him something. I asked him what he wanted and he said four turtles ( Angel is from Venezuela and has a very thick accent). He repeated this, waved his hands in the air, spoke slowly and I still had no idea what he wanted. Finally he told my friend Rubin in Spanish, and Rubin said he wants a full throttle. Needless to say I have never laughed so hard, it took nothing more than Angel being himself to make me realize that dwelling on one's unhappiness solves nothing and only makes problems loom over us like a growing darkness. I've decided I'm done living with pretentions and I'm working on become that happy, fearless, independent crusader that I know my friends and family have sorely missed while I was earning my sea legs ( or at Disney earning my ears). Remember, it is only after we get lost that we truly figure out how to find ourselves. And after losing my identity, losing my mind, a couple a friendships, time.... I learned this valuable lesson. And that concludes my soul searching for the evening. I have to be up at 4:30 for the opening shift yay =) c'est la vie
peace,
Ally
First off, I have been down here for almost a month and despite the cool, nonchalant air that I know what I am doing, I don't. This is my first time away from home. Imagine being dropped off in a city knowing only where you are supposed to work with a little bit of money to tie you over till pay day. I had no connections and knew no one. It was to say the least.... frightening; however, despite the overwhelming initial terror I began meeting people, making friends, and testing my limits and see where trying new things would take me.
Secondly, as I briefly mentioned in one of my earlier blogs working down here is completely different than back home. At the hospital I knew the ins and outs of the kitchen, I was the go to person for anything and everything. Now I have to learn every job in this kitchen in a month, working 50 hours a week, plus 4 classes, homework, family, friends, roomates, love, loss, drama, and life as we know it continues to go on. I came to this very simple but incredibly true realization today after working on the line and starring into the flames. No matter what happens, life will continue to keep occuring around you. Despite all the confusion, fear, dilemas, I still managed to get up in the morning to go to work. I'm not a chef because I have to be its because I want to be. But in addition I wear the clothes and when I walk into the kitchen I have to be ready to throw down, be tough, put on a smile even if I'm having a bad day, the kitchen is relentless and the guest don't stop being hungry just because your not feeling well or having a rough time.
The toughest lesson that I have had to learn thus far is separating who you are at work from who you are at work. At home, I am friendly, relaxed, loving, warm, spontaneous, fun, and independent. At work its like I become a completely different person. It is the survival of the fitest and I have already started at the bottom of the food chain. I am the youngest, one of 3 girls, new, and working here as intern; needless to say, the cards were not dealt in my favor. Therefore, I've had to fight and work extremely hard in order to accomplish anything. The boys in the kitchen are very harsh and use cruel language, the servers are incessantly demanding and impatient, and the orders never stop whizzing past your head. I did a lot of growing up in the first couple of weeks of working here. And it was only today that I discovered how much of my work that I had been bringing home with me. At work I have to stay completely organized, there is no room for error; I never realized that the intense need to stay organized at work would follow me home but it did. And like an angry nightmare it attacked my sweet home life and turned everything topsy turvy. Of all the learning that I have done down here, this was not something I was proud of. It took nearly a week of sleepless nights, 50 hour work week, 2x 10 page papers, and a cold cruel look into the mirror to realize what was happening to me.
Now that I know what has changed I've learned how to fix it. I am happy to call those boys who tested every inch of my limits my comrades in arms. I don't talk about work at home, unless it is positive. And I'm closer to that independent, home town girl that I was when I left little old Novi, Mi. I'm slowly working on improving my outlook and leading each day with a sense of adventure and chance; I don't worry if I don't have every little detailed planned out because where is the excitement in knowing everything =)
Not for a second have I regretted coming down here. It has been tougher than I could ever imagined but I look forward to whatever challenges the good lord happens to send my way. I know now that sometimes things will be hard to deal with, but behind every cloud there is sunshine and when you smile you share a little bit of sunshine with the world.
My friend Sally at work was one of my angels in disguise the other day and shared that gem with me. The best blessing in disguise was my co-worker whose name is actually Angel. I was having a rough day, struggling with alot on my mind and the only reason I had made it to work was because I needed a break from the thoughts in my head. Angel came up to me and said " Mami I haven't seen your smile all day, its making me sad. You know what I'm going to do, I am going to try and make you smile. And I wont stop until you do." So we went to lunch and I was going to get something to drink and he asked me if I could get him something. I asked him what he wanted and he said four turtles ( Angel is from Venezuela and has a very thick accent). He repeated this, waved his hands in the air, spoke slowly and I still had no idea what he wanted. Finally he told my friend Rubin in Spanish, and Rubin said he wants a full throttle. Needless to say I have never laughed so hard, it took nothing more than Angel being himself to make me realize that dwelling on one's unhappiness solves nothing and only makes problems loom over us like a growing darkness. I've decided I'm done living with pretentions and I'm working on become that happy, fearless, independent crusader that I know my friends and family have sorely missed while I was earning my sea legs ( or at Disney earning my ears). Remember, it is only after we get lost that we truly figure out how to find ourselves. And after losing my identity, losing my mind, a couple a friendships, time.... I learned this valuable lesson. And that concludes my soul searching for the evening. I have to be up at 4:30 for the opening shift yay =) c'est la vie
peace,
Ally
Wednesday, June 15, 2011
DInner at Jiko's
Hello world,
so I had monday, tuesday, and wednesday off this week and it was excellent. Yesterday myself and a couple of my culinary friends went out to dinner at Jikos which is a signature dining restaurant at Disney's Animal Kingdom lodge. They feature traditional African cuisine served in a contemporary manner. Let me just say, it was AMAZING!!!! The girls and I were having such an emotional experience, a couple of times we thought we were going to cry because we were soooo excited and enjoying everything so much. We had a total of 11 courses I posted what we had so you can all be jealous =) muwwwwwwwwwwwa ha ha ha
so I had monday, tuesday, and wednesday off this week and it was excellent. Yesterday myself and a couple of my culinary friends went out to dinner at Jikos which is a signature dining restaurant at Disney's Animal Kingdom lodge. They feature traditional African cuisine served in a contemporary manner. Let me just say, it was AMAZING!!!! The girls and I were having such an emotional experience, a couple of times we thought we were going to cry because we were soooo excited and enjoying everything so much. We had a total of 11 courses I posted what we had so you can all be jealous =) muwwwwwwwwwwwa ha ha ha
Barbecue Chicken with apple jicama slaw, coffee bbq sauce, and four cheeses
Grilled wild boar tenderlooin with mealie pap ( white corn meal polenta) chakalaka ( spicy stewed tomatoes), white truffle oil, and micro cilantro
Naan and Dabo bread with an array of African Dips
Market Salad with poached egg, radish, onion, bacon, dabo croutons, and sherry vinaigrette
Jiko Salad with Georgia Peaches, crispy plantain, hazlenut praline, honeyed chevre, blood orange vinaigrette
Seared lake victoria african perch, kushari with toasted pearl couscous, lentil, fresh chickpeas, almonds, tomato sauce, sweet corn cream, crispy onions, and harissa vinaigrette
Grilled marinated lamb loin with chickpea and chorizo, spicy swiss chard, and apple cider gastrique
Peri Peri Chicked with herb crushed potatoes, french beans, mango sambal, and onion jus
Creamy Madagascar vanilla cheesecake, layered with blueberrry and lemon cream
amarula creme brulee with spiced chocolate layer and pistachio biscotti
tanzanian chocolate and kenya coffee mousse with cinnamon mascarpone
Today I finished my 10 page position paper for my online english class and found out that one of my classmates arrived yesterday to start her internship so I might stop by and see her later on. For now I think I'm going to get out of my room and go take a walk. I've been on this computer way too long lol.
Peace,
Ally
p.s. If anyone is computer savvy and can tell me how to post a slideshow of pictures up on my blog that would be excellent! if not then that is that I will put the food pictures up facebook soon .
Saturday, June 11, 2011
Typhoon Lagoon
Hey everybody,
ok so for those of you who haven't heard yet. I passed my french test!!!!!! yay
So in 2 to 3 weeks I will be receiving a pin that says Ally Berenguer Novi, Mi and Francais =)
I am so excited. In addition, I have finished my grueling final assignment about sustainable eating and agriculture for my business writing class. A grand total of wait for it...... 10 Pages
Yesterday my roomate Ally ( yeah I know that's confusing) and I went to Typhoon Lagoon because we can get into the water parks for free until the 12th. Let me just saying, alot of people asked me when I was coming down here wasn't I afraid that the magic of Disney would run out because you see behind the scenes and you have to work? I still was acting like a little kid ridding on all the water slides and screaming my head off when we went down the rapids. I don't think any of the magic has gone away. In fact, I feel like I am developing a deeper appreciation for what Walt and Roy Disney imagined. In all seriousness, these gentlemen were geniuses!!! And it is a complete honor to be a part of their dream, even if it is only for a limited time.
I start my two Disney classes on Monday, Advanced Hosipitality and Marketing You. Hmmm , oh and I got a tour of the Disney Animal Kingdom lodge for those of you who don't know, this resort is the entire reason that I wanted to come down to Disney. I got to me the Chef de Cuisine and learned all about the menu. Hopefully on my days off I will be up there acquiring some new skills ( culinary is a continual learning process).
And finally my next day off is Tuesday I think, so after class my roomates and I will be going to Animal Kingdom then out to dinner a Jiko. It is one of the 6 signature dining restaurants at Disney World. It is my goal to not only cook but experience food. Jiko is located at the Animal Kingdom Lodge. The girls who are going with me are fellow culinarians and it is amazing how incredibly excited we all get about food, what can I say it is a passion. Alright off to work,
peace,
Ally
ok so for those of you who haven't heard yet. I passed my french test!!!!!! yay
So in 2 to 3 weeks I will be receiving a pin that says Ally Berenguer Novi, Mi and Francais =)
I am so excited. In addition, I have finished my grueling final assignment about sustainable eating and agriculture for my business writing class. A grand total of wait for it...... 10 Pages
Yesterday my roomate Ally ( yeah I know that's confusing) and I went to Typhoon Lagoon because we can get into the water parks for free until the 12th. Let me just saying, alot of people asked me when I was coming down here wasn't I afraid that the magic of Disney would run out because you see behind the scenes and you have to work? I still was acting like a little kid ridding on all the water slides and screaming my head off when we went down the rapids. I don't think any of the magic has gone away. In fact, I feel like I am developing a deeper appreciation for what Walt and Roy Disney imagined. In all seriousness, these gentlemen were geniuses!!! And it is a complete honor to be a part of their dream, even if it is only for a limited time.
I start my two Disney classes on Monday, Advanced Hosipitality and Marketing You. Hmmm , oh and I got a tour of the Disney Animal Kingdom lodge for those of you who don't know, this resort is the entire reason that I wanted to come down to Disney. I got to me the Chef de Cuisine and learned all about the menu. Hopefully on my days off I will be up there acquiring some new skills ( culinary is a continual learning process).
And finally my next day off is Tuesday I think, so after class my roomates and I will be going to Animal Kingdom then out to dinner a Jiko. It is one of the 6 signature dining restaurants at Disney World. It is my goal to not only cook but experience food. Jiko is located at the Animal Kingdom Lodge. The girls who are going with me are fellow culinarians and it is amazing how incredibly excited we all get about food, what can I say it is a passion. Alright off to work,
peace,
Ally
Monday, June 6, 2011
Day 1 of work
Alrighty, so for those of you who don't know. I am working at Prime Time cafe for the next 3 months. And let me tell u my first day was comical to me ( perhaps to only me but I shall still retell it for you).
So I had to be at work at 9 and just like a little kid on their first day of school I was SOOOOOO excited. I had all my clothes laid out, I packed my lunch, and with my knife kit in hand I marched out to the bus stop with the biggest smile on my face thinking what a good way to start the day.
I was supposed to start training on the pantry and gardemanger station making salads, sandwiches, and desserts. But the executive sous took one look at me and said you seem like a hot foods girl, let's try you out on the hot line. Instead he put me on the busiest station in the kitchen =D fry ( middle station).
For my friends at the hospital, remember when we used to complain when the count was 200?
Lunch on a typical day we have 800- 900 covers.
For dinner we had 1000 and on the weekends it can be as much as 1200-1500 depending on holidays or events. Needless to say it was very hot and very busy the entire 11 hours of my shift. The funny part is when you go out on break and it is 94 degrees outside and it feels refreshing after being on that line lol.
The first day of work I trained during Lunch and was completely flabbergasted. Then I did dinner almost by myself. Today I opened and closed all by myself!!!! Can u believe it? And I start training on another station tomorrow. I am so excited to learn as much as I can because by doing so I'll be able to move up and hopefully be able to spend more time working around the parks at a variety of different restaurants.
This was longer than expected so I leave you all hanging in anticipation until I write again =)
Peace,
Ally
p.s. I am taking a french language test on friday so wish me the best of luck as I really want to pass!!!
So I had to be at work at 9 and just like a little kid on their first day of school I was SOOOOOO excited. I had all my clothes laid out, I packed my lunch, and with my knife kit in hand I marched out to the bus stop with the biggest smile on my face thinking what a good way to start the day.
I was supposed to start training on the pantry and gardemanger station making salads, sandwiches, and desserts. But the executive sous took one look at me and said you seem like a hot foods girl, let's try you out on the hot line. Instead he put me on the busiest station in the kitchen =D fry ( middle station).
For my friends at the hospital, remember when we used to complain when the count was 200?
Lunch on a typical day we have 800- 900 covers.
For dinner we had 1000 and on the weekends it can be as much as 1200-1500 depending on holidays or events. Needless to say it was very hot and very busy the entire 11 hours of my shift. The funny part is when you go out on break and it is 94 degrees outside and it feels refreshing after being on that line lol.
The first day of work I trained during Lunch and was completely flabbergasted. Then I did dinner almost by myself. Today I opened and closed all by myself!!!! Can u believe it? And I start training on another station tomorrow. I am so excited to learn as much as I can because by doing so I'll be able to move up and hopefully be able to spend more time working around the parks at a variety of different restaurants.
This was longer than expected so I leave you all hanging in anticipation until I write again =)
Peace,
Ally
p.s. I am taking a french language test on friday so wish me the best of luck as I really want to pass!!!
Wednesday, June 1, 2011
Florida
Hey guys,
so I actually tried to post something last night and now it is no where to be find hmmm....
Anywho, ok so the first day I got my housing assignment I am rooming with 5 other girls, two of them are in culinary with me. My roomate is named Samantha. She is from New Jersey and sooo nice, we have alot of fun and thank god she is as organized as I am lol
Next I went to casting and got my work assignments but not my training schedule. In case you didn't already know I work at Prime Time Cafe in Hollywood Studios for 3 months then on to the food and wine festival at Epcot. I went grocery shopping and couldn't believe how expensive everything is down here, its a good thing that I don't eat too much. And after a long day of be jostled around I decided it would be a great idea to set up my internet easy right?
WRONG!!!!!
Instead of taking like 10 minutes it took me a 2nd trip to walmart, an ethernet cord, 10 dollars, and alot of kicking and screaming at the wall ( which upon reflection is kind of hilarious).
Today we had the welcome session and the start of hurricane season. It rained really hard for like 2 hours and now the sun is out like nothing ever happened. Started researching for my 1800 word paper very =(
and hopefully I can get started on it tonight. Hope all is well, miss you guys
Peace,
Ally
so I actually tried to post something last night and now it is no where to be find hmmm....
Anywho, ok so the first day I got my housing assignment I am rooming with 5 other girls, two of them are in culinary with me. My roomate is named Samantha. She is from New Jersey and sooo nice, we have alot of fun and thank god she is as organized as I am lol
Next I went to casting and got my work assignments but not my training schedule. In case you didn't already know I work at Prime Time Cafe in Hollywood Studios for 3 months then on to the food and wine festival at Epcot. I went grocery shopping and couldn't believe how expensive everything is down here, its a good thing that I don't eat too much. And after a long day of be jostled around I decided it would be a great idea to set up my internet easy right?
WRONG!!!!!
Instead of taking like 10 minutes it took me a 2nd trip to walmart, an ethernet cord, 10 dollars, and alot of kicking and screaming at the wall ( which upon reflection is kind of hilarious).
Today we had the welcome session and the start of hurricane season. It rained really hard for like 2 hours and now the sun is out like nothing ever happened. Started researching for my 1800 word paper very =(
and hopefully I can get started on it tonight. Hope all is well, miss you guys
Peace,
Ally
Saturday, May 28, 2011
1 Day to Go
Hey everyone,
ok so for the people who were un able to post if you are only following by email you wont be able to post a comment on to the wall so feel free to just email =) If you'd like to be able to post comments on the wall please go to this link http://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaB1ok1rWz2zTW5vXvJhanOTFXp3ZTvqd4mtXgfrKuqQReglw7el38uWFWyUmgCodY3fqnZ0HRcvA0paC%252BNHR7v2aJdR%252BVdrtP61F%252F086twXl%252BmZNfEuK4DfGN1Xy3k%252F867DPoGky74xQm2EHWkpyWHYWP%252BQMk4VGmxxcol3jiXp3W7J5P2PQTCfh3slHTubo8C6QJ1J3Y5UTIWw7%252B65NwtOswRf5iYFKqoje6Wvqh6JFs6U%252Bag%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1
you can follow thru facebook, gmail, twitter, or a couple other accounts. By doing this you should be able to post comments.
Hmmm, as far as the journey that is yet to come, I know that it isn't goin to be all sunshine and daisies. And I know that I am going to be insanely busy, but I'd just like to say thank you to everyone who has been wishing me well all week and all the hugs and love. It has meant alot and I'm sure it will continue to bring me comfort when I am missing everyone from home.
peace,
Ally
ok so for the people who were un able to post if you are only following by email you wont be able to post a comment on to the wall so feel free to just email =) If you'd like to be able to post comments on the wall please go to this link http://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaB1ok1rWz2zTW5vXvJhanOTFXp3ZTvqd4mtXgfrKuqQReglw7el38uWFWyUmgCodY3fqnZ0HRcvA0paC%252BNHR7v2aJdR%252BVdrtP61F%252F086twXl%252BmZNfEuK4DfGN1Xy3k%252F867DPoGky74xQm2EHWkpyWHYWP%252BQMk4VGmxxcol3jiXp3W7J5P2PQTCfh3slHTubo8C6QJ1J3Y5UTIWw7%252B65NwtOswRf5iYFKqoje6Wvqh6JFs6U%252Bag%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1
you can follow thru facebook, gmail, twitter, or a couple other accounts. By doing this you should be able to post comments.
Hmmm, as far as the journey that is yet to come, I know that it isn't goin to be all sunshine and daisies. And I know that I am going to be insanely busy, but I'd just like to say thank you to everyone who has been wishing me well all week and all the hugs and love. It has meant alot and I'm sure it will continue to bring me comfort when I am missing everyone from home.
peace,
Ally
Friday, May 27, 2011
2 days to do
Hey everyone,
so I just got most of my stuff packed into my car. I still have to do my computer and guitar but that will have to wait till Saturday night. Oh so guess what? My watch broke on Wednesday but I am happy to inform you all that I just got a sweet little blue timex. I also took into account some of the suggestions that people have posted on the blog, thank you sooo much! I changed the format to make it a little easier to read. I have little free time in the next two days so I will try to work on getting some photos up, or figuring out how to do photos on the blog. Either way I'll be busy. Thank you everyone for all the well wishing, happy thoughts, and hugs I will miss each and everyone of you so don't forget me!
Peace,
Ally
so I just got most of my stuff packed into my car. I still have to do my computer and guitar but that will have to wait till Saturday night. Oh so guess what? My watch broke on Wednesday but I am happy to inform you all that I just got a sweet little blue timex. I also took into account some of the suggestions that people have posted on the blog, thank you sooo much! I changed the format to make it a little easier to read. I have little free time in the next two days so I will try to work on getting some photos up, or figuring out how to do photos on the blog. Either way I'll be busy. Thank you everyone for all the well wishing, happy thoughts, and hugs I will miss each and everyone of you so don't forget me!
Peace,
Ally
Friday, May 20, 2011
Fun in Florida Disney Internship: Issues Posting
Fun in Florida Disney Internship: Issues Posting: "Hey all, ok so a couple people have said that they were having issues doing posts onto my blog so I need everyone's help on this. To test ..."
Issues Posting
Hey all,
ok so a couple people have said that they were having issues doing posts onto my blog so I need everyone's help on this. To test and see if it is working or not I need you guys to post something on my wall.
Hmm what else, oh yeah I am attending a sudo going away party at tiki bob's tonite with my work friends which should be nothing short of interesting. Tomorrow I am seeing Pirates of the Caribbean and finishing some much needed packing. Did I mention I'm leaving in like 8 days. By goly time flies anywho, so please make a post on the wall so we can see if there is an issue for me to fix and hey while ur at it if u want to let me know what u'd be interested in seeing on this blog u could throw that in there to!
thanks guys,
peace
Ally
ok so a couple people have said that they were having issues doing posts onto my blog so I need everyone's help on this. To test and see if it is working or not I need you guys to post something on my wall.
Hmm what else, oh yeah I am attending a sudo going away party at tiki bob's tonite with my work friends which should be nothing short of interesting. Tomorrow I am seeing Pirates of the Caribbean and finishing some much needed packing. Did I mention I'm leaving in like 8 days. By goly time flies anywho, so please make a post on the wall so we can see if there is an issue for me to fix and hey while ur at it if u want to let me know what u'd be interested in seeing on this blog u could throw that in there to!
thanks guys,
peace
Ally
Sunday, May 15, 2011
Numero Dos
Alrighty all so its official I have two weeks left in Michigan. Ok
so this weeks plans. First of all, I just want to say to everyone that I am going
to try my darndest to see all of you before I leave. However, I am only one person and
I still have homework, work, and to pack before I leave. Just remember that if we don't get
to hangout before I leave, I will only be gone for 6 months and then I will be back again. I promise you wont even notice that I am gone =)
Second, I want people to start making some comments on what they want to see on this blog. Do you guys want videos, thought provoking conversation topics, pictures, recipes? Let me know what you are all thinking.
peace
so this weeks plans. First of all, I just want to say to everyone that I am going
to try my darndest to see all of you before I leave. However, I am only one person and
I still have homework, work, and to pack before I leave. Just remember that if we don't get
to hangout before I leave, I will only be gone for 6 months and then I will be back again. I promise you wont even notice that I am gone =)
Second, I want people to start making some comments on what they want to see on this blog. Do you guys want videos, thought provoking conversation topics, pictures, recipes? Let me know what you are all thinking.
peace
Sunday, May 8, 2011
1st Entry
Hey guys,
ok so as of right now there is really nothing to report because I am not down at Disney yet lol
currently I am working on a stupendous amount of paperwork both for Disney and my online emu class. I have a list of things that I work on checking off everyday but it seems that as soon as I check one thing off I add two things on. I will work on getting this blog to look super sweet when I find a down moment. Until then the count down to Disney is 21 days
ok so as of right now there is really nothing to report because I am not down at Disney yet lol
currently I am working on a stupendous amount of paperwork both for Disney and my online emu class. I have a list of things that I work on checking off everyday but it seems that as soon as I check one thing off I add two things on. I will work on getting this blog to look super sweet when I find a down moment. Until then the count down to Disney is 21 days
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