This week was the last week of regular classes for the Summer 2016 Track at the Natural Epicurean of Culinary Arts of which I am a part. It was our third and final week of studying Macrobiotics here at school. It was the last time we had a creative day where we were able to use up the delicious local vegetables in a CSA box, our last cooking lab together. We had our last practicum and written test, and yes, the last time to have those pre-test jitters. It was the last time we worked as a community to prepare a delicious meal together.  It was the last time we sat down to enjoy the meal we prepared.  The last time we collectively thought about our day-to-day regular school work as a group. As this group.  It hasn’t really hit me.  The last 6 months have had ups and downs and inbetweens.  We’ve had friction and worked smoothly as a group.  We’ve had frustrations and triumphs.  It has felt like I’ve been going through these motions my whole life and like I’ve just begun.  I can’t wrap my head around it all.  There’s one certainty for me and it is this:

Yes, I am a week away from finishing my formal education in culinary arts at the NE, but for me it is just one stepping stone in my life.  I am certain I will be on to the next learning opportunity with gusto.  I am so grateful for the things I’ve learned through this experience and I can’t wait to cultivate my culinary skills further in the future.  I can’t wait to cultivate whatever skill gets to be the next stepping stone.

This mindset has been awhile in becoming a real part of our lives.  Mr. Plate and I really took a leap in this direction when we sold our home, quit a great job and moved to Austin.  It was the first giant leap in what I feel will be a lifetime of exciting leaps for us.  Sometimes we will fall down, but the learning potential is worth it.  We are already putting our heads together and seeking out our next opportunity.  Anyway, I am getting way ahead of myself.  I have a big week ahead in working with my classmates on a different type of educational opportunity. . . putting on our final event!  You haven’t heard the last from me yet. 🙂

Right now though, it is time to reflect on the last lovely week of Macrobiotics.

Monday morning was sweeter than you would expect for a Monday because we got to make Macrobiotic desserts!  Yum!  We didn’t want to overindulge that day so we enjoyed the following desserts throughout the week:
 

 

In the Afternoon we talked about what and how you should cook during the Spring season and we got to taste the following:

Spring Rolls

Almond Butter Dipping Sauce 

Chickpea Hummus with Lemon and Parsley

Pressed Salad with Daikon, Carrot, and Green Apple