So, I made it.
Sunday was a flurry of flights, cabs and finally, one hotel. I made it to Oklahoma City in the early afternoon. I unpacked and settled into what will be my home for the next four weeks.

Monday morning I woke up at 4:30. In Toronto it was 5:30, which is when my alarm goes off everyday. Unfortunately, here, I had nowhere to be until 8:45. So, I hung out.
I reminded myself that I am on vacation. I loved it.

After reading all of your blogs, the paper, clearing out my inbox and doing some yoga, it was time for class. A few of us carpooled from the hotel to the 105Academy! I can’t tell you how excited I was to drive up and see the space. Floor to ceiling windows – open kitchen, and a classroom bursting with enthusiasm.

This morning’s class focused on the policies of the 105Academy, food safety and knife skills.

We got our chef jackets, curriculum and knives. I look hilarious in my chef coat and hat – but hopefully the food I make will be attractive.

That’s my station, right there, in front of a huge window. We worked away until noon. Practicing different cuts on carrots, bell peppers, onions and basil.

We took a quick lunch break in the Cafe. I ordered a Green Hawaiian Smoothie. Pineapple, coconut water, spinach, hemp, agave and orange juice. The flavours were incredibly vibrant. It restored my energy and enthusiasm for the afternoon.

Oh, and there were kale chips – for about 3 seconds. Then there were none. Crunchy, green, delicious.

In the afternoon we prepared a couple of components for tomorrow’s main dish. We created a macadamia nut ricotta and an arugula and basil pesto. Eight people in the room followed the same recipe but ended up with a unique result. We are all special snowflakes

As soon as I got home, I dashed out for a run. It is strange to run here since there are no sidewalks. But, I managed on the grassy knoll. They are calling for a huge blizzard tomorrow so we may not be able to make it to the academy.

Fingers crossed that my Tuesday includes pesto.