Avoid it at all costs. This includes not trekking two miles through the woods in 12 inch snow in the rain and sleet to go sledding all by yourself, then having to hike all the way back, soaking head to toe (and more) and legs aching.
Only I am stupid enough to do this.
Most importantly - don't go sledding alone, since it's not any fun.
Neither is trudging through that much snow after you rode a horse the day before for the first time in ages and your legs are already sore.
But at least it was a good workout!
My team in Banquets made spinach and ricotta filled ravioli with a creamy tomato sauce, garnished with chanterelles and served with sauteed brussel sprout leaves. It was an alright day, considering we walked into the kitchen blind with little knowledge of the layout or what we would find in the fridge to make our dish from (this was the vegetarian alternative). The regular menu consisted of butternut squash and leek soup, braised duck leg with roasted shallot mashed potatoes, brussel sprouts with bacon, and glazed carrots, and butterscotch pudding for dessert. As you can see, the foods in this class are very simple but work well in a banquet setting.
Well, it's almost Friday. I'm keeping my fingers crossed for a snow day tomorrow!
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