Saturday, 24 November 2012


Who'd have thought dicing, sauteing and baking an assortment of foodstuffs could be so exhausting?

The first day of Le Cordon Bleu Wellington's 'Boot Camp Weekend' is done and all I want to do is dive into a large G+T and have a long swim. And then sleep the sleep of the dead.

Until 8.45am tomorrow when I do it all again. At least tomorrow is patisserie day. And apparently the French chef is hot.

Some of today's creations


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