Scripture Case Pattern

Wednesday, December 7, 2011

Mist: Meet the Team!!

Picture Source: Salt Lake Magazine
Hey everyone!  Salt Lake Magazine posted their latest article on Mist today (as they will every Wednesday for 6 more weeks).  This week, they share a little bit of behind-the-scenes information.  Head on over and check out the article and your's truly!  You can also stay up to date on all things Mist by becoming a fan on the Facebook page (look over to the right and you'll see the link!).  Article found HERE!  (<--- click on it!)

Wednesday, November 30, 2011

I'm lame... sorry.

So, I've kinda figured out how to do a Mist Project badge for my blog.  For some reason, it's not showing the Mist logo, but at least it says the name!  Just look slightly to your right and there you will see my lame badge.  Just go ahead and "like" The Mist Project page and follow our journey!  Here's an article that Salt Lake Magazine did on us today.  They will be posting a new article on us every Wednesday for the next 7 weeks!  Super cool.  (Article found HERE).  And here are some pictures for you all to enjoy.


 Gavin has a model motorcycle that Kade tried to ride on.

 Kade turned 2 on Nov. 9!!

 Gavin turned 5 on Nov. 20!!

 ... and for his party we had an animal guy come.  He brought a 10 ft, 80 lbs. albino Bermese python.

And here are the two boys showing me how much they love each other.  Aaawwwww...

Wednesday, November 9, 2011


I want to post a link or a button or something on the side of my blog so that people can like Facebook page.  How do I go about doing that?  While I get that figured out, you all can just go to this link and like the page:


Tuesday, November 8, 2011

Last Week

Here's what I did this past week:

I made 2 dragon costumes,

11 halloween treats for Gavin's class,
 and 3 monkey hats, one for me and the boys.  I'm working on Tim's right now.

...and I cooked a bunch in-between.

Sunday, October 23, 2011


Check out this exciting project I'm involved with!

Tuesday, October 18, 2011

Exciting announcement coming soon... maybe today, maybe tomorrow.  So, keep checking back!  YAY!!

Wednesday, October 5, 2011

Baker's Grease

I'm a little upset that one of the best things I learned at culinary school happened during my last quarter.  I wish my baking and pastry teachers told me about baker's grease when I was in those classes.  It's not really a culinary secret, and many of you have probably already heard of it or use it, but it was new to me and made me really excited, so don't mock me.  Have you ever greased and floured the heck out of your pans just have things still stick?  Yeah, it sucks and is super annoying.  The only thing that I had found to work perfectly was Wilton's Cake Release, but the price was a little ridiculous.  Then I found out about baker's grease.  It is pretty much what the Cake Release is, but you can make it yourself! Yay!  The recipe?...

equal parts shortening, vegetable oil, and flour

That's it.  Mix it up until it's creamy, spread on dish with a pastry brush, paper towel, hand, or whatever else you want.  It will store in the fridge indefinitely. 

Friday, September 30, 2011

I got a hat!!

Last night was the very last thing I had to go to complete my graduation requirements.  Graduates had to decorate their own table, showcasing themselves.  Employers came around and we had to basically just sell ourselves (in a very non-sexual way, might I add).  Since I am not really looking for a job right now because of FREAKIN' AWESOME opportunity that I have received (more on that later), it was pretty lame for me.  I had to keep turning down employers. :/ At the beginning of the "portfolio show", we received our new chef coats that have our names on it (fancy stuff...) and then at the end there was a hat ceremony where we received our chef hats.  We were informed as the ceremony began that we had to say a few words about how awesome culinary school (most particularly, the Art Institute of Salt Lake City) is.  Lame.  Anyways.  Here's some pictures of it:

My sweet-a table

Here are the pictures of my food that I printed up and showcased:
rhubarb sauce, savory bread pudding, roasted wild mushrooms, scallions, rhubarb chip

deconstructed BLT: sourdough bread froth, roasted tomatoes (red & yellow), pork belly, roasted wild mushrooms tossed in aioli, kale chip

sous vide cauliflower puree, scallops, green apple, cumin veloute froth, caramel chip w/ ras el hanout spice, microgreens

scallops & shrimp in spicy mixture stuff, wild rice mixture (I  really don't remember much about this one, but it was goood)

a quenelle of lemon-basil sorbet and tomato sorbet,, honey-roasted tomatoes, blackberries, streusel

red & golden beets, sliced artichoke heart, date puree, cranberry puree, jalapeno vinaigrette

beet ravioli - ricotta cheese filling

Monday, September 26, 2011

Oh, hi!! It's me, Tricia!

It has been FOREVER!!  Life has been INSANE and blogging was the last thing on my list.  Obviously I never got to the bottom of my list for the past bopbillion months (bopbillion was my sister's favorite, made-up number when she was little and has since become mine too).  I have some exciting news.  As of this past Friday, I am a graduate!  I am DONE with culinary school, and not only that, I graduated summa cum laude.  That's a 4.0!!  It feels a little surreal to be done.  To celebrate that grand occasion, I went to physical therapy to get two dislocated ribs put back into place and taped up for additional support, then Tim and I tried to go mountain biking, only to have to stop 20 minutes in because I could feel my ribs slipping back out, after that I went home and some friends came over to help me make and decorate 30 cupcakes for a baby shower I was throwing the next day.  Tim was SO EXCITED for me that, he flew to Vermont this morning for a 12 days and forgot to take me with him. :/  Oh well.

Here's pics from the baby shower:

 (The ceiling was vaulted, so I could only reach a little portion of the ceiling to hang the pom-poms on. ha)

 (I used THIS tutorial for the onesies)

The onesies were the first thing I have sewn in 3 or 4 months! Crazy! I've been slacking!

Saturday, May 14, 2011

Pine Mouth Syndrome

...It's a real thing...and I have it.  Tuesday night (at 11:00 pm to be exact), I was eating a cherry laffy taffy (you know...a pre-midnight snack, no biggie) and it tasted SO bitter.  So, I tried six or so more laffy taffys in different flavors JUST to make sure they weren't all bitter, but they were.  I figured my taste buds were off, so I went to sleep.  Breakfast the next morning was just as bitter.  BLAH!  Everything tasted as if I was chewing on the pith from a citrus peel.  Tim figured it had something to do with a nutrient deficiency, so I googled away.  The first thing that popped up after typing in "bitter taste in mouth after eating" was something about pine nuts.  DING DING DING DING DIIIIINNNNGG!!  There is a specific type of pine nut from China, 1-3 days after consumption, causes a sever bitter taste in the mouth that lasts for about 2 weeks.  :(  It doesn't effect (affect?? I dunno) everyone...only a really small percentage and your's truly is one of them.  And so is my mom.  Dang Settebello's pizza!  You've ruined my appetite!  Maybe I'll finally lose the last 10 pounds of pregnancy weight!!  
So before you go thinking that you might have diabetes or your liver or kidney's are failing because you have a bitter taste in your mouth that will only go away if you don't consume food, ask your self, "Have I consumed pine nuts in the last 1-3 days?"  The End.

Oh, here's a very recent article on it (just so you know I'm not full of it!):  CLICK HERE!

Monday, April 4, 2011

Restaurant Info

Hey all!  This quarter I'm taking the restaurant class.  The Art Institute has a student-run restaurant.  We serve a 3 course lunch on Tuesdays from 11:30 am - 12:30 pm and a 6 course dinner on Wednesdays from 6:30 pm - 8:00 pm.  Lunch is $12.95 and dinner is $17.95.  This is a great opportunity to try some amazing food for an amazing price.  Reservations are preferred, but we do take walk-ins.  If you're interested, here are the details:

The Savory Palate
121 W. Election Road
Draper, Utah

Monday, March 28, 2011

Quarter 3 in pictures

This quarter kicked my butt more emotionally than physically.  I have one week to get geared up for the next quarter.  But here is what I have been up to for the past 11 weeks:

For one of my finals, I had to do a grand buffet for 12 guests.  My group chose an Asian theme.  I personally thought everything was quite tasty.

Next quarter I am in the restaurant class.  You should come by and eat!  

Friday, March 4, 2011

Country Buttermilk Biscuits Recipe & Tutorial

I did a tutorial on some AWESOME biscuits over HERE!  So head on over!
(Photos by Terri Spencer)

Monday, February 28, 2011

Lame Boyfriend

I once dated a boy who kept telling me that a woman's job is to entertain their man, have babies, and work in the kitchen.  He also told me that I better not let myself get fat after I have babies.  What a loser.  For years I've been trying to prove him wrong about a woman's role, and so what do I do?  I choose a career path that would put me in the kitchen, I have two kids, and I love to make my husband happy, especially through food.  But through these years of trying to be more than what he said I was going to be,  I've become more independent, confident, and fulfilled.  I've pursued things that I probably never would have; I've accomplished more than I could have wished; and I made sure I married a man that was all for me reaching my full potential and not expecting me to wait around on him every second of the day waiting for an opportunity to please and entertain him.  I married a real man. (I love you, Tim!!) So, take THAT loser ex-boyfriend!

Friday, February 25, 2011

My full time job is mommy...

People at school never hesitate to inform me how easy I have it because I don't have to work full time while going to school like they do; I get to stay at home all day and just relax, work on homework during my loads of free time, and just do whatever I want to do.  Obviously these people have never been a mom and a wife. All I can do is just smile and say, "yep, I have it soooo easy.  Thanks for pointing it out."  Maybe if I slept in until noon, then went snowboarding for a few hours before class started and then went to school, I could have something to complain would be waaaay too hard and busy to get anything important done.  I'm glad I have my classmates to keep me in check. 

Baptisms #2 and #3

We had two more kids get baptized a couple of weeks ago and have another one in a week.  I better get my butt into gear now and finish that one soon so I'm not up until 2:00 AM on the morning of the baptism trying to finish it.  I don't know why procrastination insists on being my best friend and why I allow it.  I need to grow a pair and end that relationship, but not today. I don't feel like it.

Wednesday, February 23, 2011

Sous Chefs

I am such a lucky mom.  I not only have one amazing sous chef, but TWO!

Some of you are already aware of Gavin's knife skills.  This kid sure makes a mean salad.
*Sleeping on the job is not a good idea.  I may need to fire him.  Just sayin'...*
 (Pictures from my mom's site)

Kade has started to take an interest in cooking.  If anyone is at the stove, he feels it necessary to be there with us. He is amazing at holding a wooden spoon perfectly still in a pot or pan.  

I think there's something about mom-mom's house where these kids feel the dire urge to help cook.  Kade likes to help at my house, but you couldn't catch Gavin dead or alive helping me out...only at mom-mom's house.

Monday, February 21, 2011

Orange Chicken Recipe

This is Chef Wan Ho (American name is Jerry) Kou's original Orange Chicken recipe.  Jerry is my Asian cuisine teacher.  This past Wednesday he treated us to his version of Orange Chicken, and it was delicious. It isn't like Panda's orange chicken, so don't go into it thinking it is, but it is just as delicious.  This recipe makes a lot, so adjust as needed.

Cut 4 lbs. of dark chicken meat into about 1 1/2 inch chunks.  Squeeze juice from 2 lemons on top of chicken.  Add 1 T salt, 5 T sugar, 1 t sesame oil, 1 T vegetable oil and some cornstarch to the chicken.  Mix together and marinate at least 1 hour.

2 c all-purpose flour
2 T yeast bloomed in 1 c warm water (add a pinch of sugar to help the blooming)
1/2 t salt
about 2-3 c of water
Combine flour, yeast/water mixture, and salt.  Add enough water to make a smooth batter.  Dip chicken pieces into batter and deep fry until a deep golden brown.

3 pints pineapple juice
2 pints fresh orange juice
5 lemons, juiced
1 c sugar
2t salt
cayenne pepper, to taste
Combine all ingredients and mix well.

Saute fried chicken and sauce together.  You probably won't need all the sauce, so add as much or as little as you'd like.

There ya go.  I hope you enjoy!

Tuesday, February 15, 2011


Busy, busy, busy.  I can't believe that each quarter gets even busier than the last.  This is nuts.  I need my snuggie, James McAvoy, a jar of frosting or three, and a nap.  Maybe one day.  This has been a pretty exciting quarter.  I'm taking some really fun classes: Asian cuisine, Intro to Pastry, and Garde Manger (Garde Manger is cold prep like salads, sandwiches, hors d' ouvres, appetizers, even sausages!, curing, smoking, ice carving (yeah, I get to take an ice carving class!!), fruit sculpturing, etc...pretty sweet!).  

The other week, we had a guest chef come and teach us about sushi! mmmm....  It was awesome!  I probably ate my weight in sushi, or at least it felt like it.  I took lots of pictures and videos.  The video below is kinda long, but is full of neat tips and tricks.  I can't remember exactly what is in each video and I don't have the time re-watch them to find out, but I DO remember that there's some good stuff in them.  :) I wish I could remember the chef's name because he was fantastic and deserves credit.  If I remember it, I will post his name.  If you have any sushi questions, please feel free to ask and I'll answer them to the best of my ability.  Enjoy the pictures and videos!
(We learned the ins and outs of making awesome tempura, hand rolls, inside-out rolls, regular sushi rolls, how to fillet and cook eel and an amazing sauce to go with it, and of course all about sushi rice)

Thursday, January 27, 2011


Anthropologie is coming out with a line of wedding gowns.  The unveiling is on Feb. 14.  You can take a sneak peak HERE.  Their stuff is gorgeous!!  I would have been all over that for my wedding.  I think I'll take one of each just so I can wear them around my house.  Who's with me (besides Courtney)?

Friday, January 14, 2011

Chef Gavin!!

Name: Chef Gavin
Nickname: Gavisaurus-rex
Favorite activity: playing with Mya and Dax
Favorite Food: chicken nuggets
Famous for: making a mean tortilla

Monday, January 10, 2011

Dear Taryn,

Now first off, please don't judge me on the fact that I still haven't sent you and Grant your highly anticipated Christmas present.  It will come...eventually, and when it does, it will rock your world.

I cannot begin to tell you how difficult it is for me to remember to take pictures of the things I do, but I really tried...just for you, so that I could update you.  Hurr you go.

I have a pet dinosaur at home.  It's true.  A real, live dinosaur.  Just check out this dinosaur hair:
Luckily Jen just gave him a haircut last night so I don't have to deal with dinosaur hair at church anymore.

Gavin has taught Kade the art of growling, so the two of them will growl and chase each other, just like dinosaurs.

When my boys aren't acting like dinosaurs, they're digging for dinosaurs:

or they're tearing up the place and acting like goofs:

(Check out the wake of destruction behind Gavin.  How he does it, I have no idea.)

Tim works...all day, every day, and he just loves to do it.

I usually just sit around on my butt, eating things I shouldn't, ignoring kids when I shouldn't, refusing to clean and gaining copious amounts of weight.  You need no picture of that.  It's pretty sick.

BUT!  I did have Mat, Jen, Scott, and Trisha over for dinner last night!!  I may have forgotten to take pictures of them, but I did get pictures of the food.  Well, most of the food.  Again, I'm just not good at this picture taking stuff.

Jen's salad seriously rocked.  I'm a total salad lover and her's was awesome.  Look at now beautiful it was!


There's seems to be a child crying for me.  I suppose I should go look into that.


Friday, January 7, 2011

Dear Ashlee,

As I was doing my hair today, I started thinking about bangs and I became curious, did you ever have bangs that looked like the either of the following?:

I remember that the philosophy was, the bigger the better.  In 6th and 7th grade I attempted to have bangs like the first girl. Imagine the biggest hoop earrings you've ever seen, my bangs didn't look like that, BUT my best friend's bangs did and I was mesmerized by their huge roundness.  Mine were more like the picture that gymnasts bangs.  I'm wondering if you will do your bangs like that and take a picture of it for me?  I think it would be quite amusing to see you with bangs like either of these fine women.

Ashlee, you need to know that I am totally smitten by your Wesley and I fear I may steal him from you and call him my own.  You've been warned.

I've been watching some Veronica Mars lately (and by some, I really mean all 3 seasons), and I about jumped out of my untainted-by-Kim panties when all of a sudden I heard...
Louis XIV!!  Veronica Mars is SO cool that they played not only one but TWO Louis XIV songs.  Every time they said "lover" I thought of you.


Thursday, January 6, 2011

Dear Courtney,

I still can't understand why you felt it necessary to ditch me here in lame Utard for even lamer Bel Air, MD, but whatev.  I don't have the time or energy to ponder it anymore, so I'm over it...almost.  Did you know that in April there's a movie coming out with...
Too bad you're not here with me so we could watch it together and dream about our imaginary McAvoy spawns.  I'm over it...sorta.

Update on the kiddos...
We both new that I have a one-year-old Gavin in my house, but for more proof, check it out:
First up, Gavin:

Next up, Gavin #2 (aka, the Kade):

Oh, and speaking of Kade, HE WALKS! He started right after you left.  Too bad Cody felt it necessary to tear you from wonderful Utah, or you would have been here to see it.  Cody sucks.