Brave Adventure

Brave Adventure

Sunday, September 26, 2010

Hired!

Every since Cal and I got married, I have had a mixture of jobs that I am not qualified for haha. In college I always had the same two jobs: I was a Supplemental Instructor (awesome job- I got to take political science classes and get paid for it, then teach study methods to the students using the content of the class) and a Youth Group Intern. As far as those two jobs, I am extremely qualified. Outside of this venue.... I used to babysit one kid and that is it. So, when we began thinking about whether I should work or not, I really started realizing that I am not qualified for much outside of the church. I applied for a few church jobs with no luck, and some how managed to land a job at a medical clinic..... me and my youth ministry, Russian speaking, communication degree, science hating (other than physics) self was working at a medical clinic. I was in charge of going through every single patient chart from 2006 or previous, checking if it was inactive, and putting it where it went depending on its activity. I had numerous paper cuts. Needless to say my job was immensely boring, and I did not care for it. I had a lot of fun meeting new people and winning a weight loss competition (funny story behind that I promise!!), but was beyond ready for my last day when it finally arrived. No more charts for Claire. Say goodbye to the closest thing I will most likely ever have to a medical career haha! Next, I did nothing. A lot of it. I tried to start cleaning houses, organize people's lives, cook, whatever people would let me do, but all I really got was a lot of free time and an incredibly clean apartment (turns out that's what I like to do in my free time). After a little while I started selling Mary Kay cosmetics. This has been going really well for me and I am loving using the skin care for myself! It has also helped me become acquainted with more women which is something I've always struggled with. I'm really enjoying myself. Well, don't you know that when it rains it pours? I have now been hired to bake two cakes one for a baby reveal/birthday (the cake will look like a present, the color of the cake inside the icing will be pink or blue depending on whether the baby is a boy or girl and that's how the parents-to-be are going to find out!) and a wedding (no pressure...haha). On top of this, I have also been hired (starting in December) to work as an intern in the missions department at the Mississippi Baptist Convention (because of a BSM connection from A&M, who would have thought!). I am so thrilled at these different opportunities, and now I'm just praying that I don't let them get the best of me. Good thing for discipline or no school work would ever get done.

Life's crazy... don't drink the punch!

Thursday, September 9, 2010

Angel Food Cake

For an update on life, look at the post below that I just put up (pictures included!). This particular post is a step by step in pictures of how to make yummy angel food cake.

Ingredients:

12 eggs (I actually only needed 11)
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Directions:
Separate eggs; discard yolks or refrigerate for another use.
[I personally like to scramble my yolks (and I had half of a white left over) and put them on toast for lunch or something so I don't feel wasteful. It's really up to you, but if you store them make all the yolks separate from each other, storing them in an ice cube tray or something of that nature.] Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside.
Add cream of tartar, extracts and salt to egg whites; beat on high speed.
Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
What it should look like when you first start beating
Starts to turn white...
...waiting...
"Stiff Peaks" - one way to know that you have really beaten them long enough to become stiff peaks is when you can turn the bowl upside down and nothing runs out! (It looks a lot like cool whip)
Fold in flour mixture, 1/4 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched.
[You can insert a wooden skewer or tooth pick into the middle of the tube, that is between the inner tube and the outer tube, if it comes out clean, the cake is ready!]

Immediately invert pan; cool completely before removing cake from pan.
Use a spatula to loosen the edges of the cake. [I used a toothpick to loosen the inner tube part]
Turn the cake out onto a wire rack once it has cooled for at least one hour. [It can be done in less time in a pinch, but will making icing, etc really difficult for you.]





While you allow it to cool a bit more, begin to make your whipped cream! Whipped cream is exactly that.... heavy cream you whip.

Ingredients:
1 cup heavy whipping cream
1/4 cup sugar
1 tsp vanilla

Whip the heavy whipping cream until stiff, then add in sugar and vanilla.
[The same rule applies to whipped cream as does to egg whites - if you can hold the bowl upside down and it does not run out, voila you have made whipped cream! It is so much better tasting than the store bought kind, but there is absolutely no shame in using that if time does not permit making it.]

Now, cut your cooled angel food cake in half or in thirds (thirds is my favorite) and put a layer of whip cream, a layer of sliced strawberries, and another layer of whip cream in between each layer of cake! Then "ice" the whole cake in whip cream.

Next add your strawberries wherever you want them, and try to make it pretty. The strawberries look really striking against the white whip cream, so no one will notice that the whip cream does not lay down perfectly like fondant. This is so yummy, people won't be looking at it for long any way!

Happy Eating!

Taking a Break

In reward to myself for working so hard all morning, and every day this week, without much break at all, I have decided to take a lunch hour to blog to you!

School has been so good, but so hectic at the same time. I have my days very meticulously planned and get very flustered when they do not work properly. Don't they know they are supposed to go perfectly according to my checklist? Gracious. (Haha) I am learning so much and feel like God is really teaching me more this semester than He has in a long time. My reading for many of my classes is actually enjoyable to me and the discussion board questions are generally thought provoking. Not to mention it is just awesome to study Hebrew and Greek every week. Last week as I prepared my Sunday School lesson, Matthew Henry mentioned a Greek word in his commentary of Acts, sooooo I got out my Greek New Testament, found the verse and the word, figured out the meaning of the sentence according to what I've learned thus far and got even more out of the commentary and the Word than I originally understood. What a privilege! God has truly blessed me to allow me the opportunity to learn all of this.

In other news, my Mary Kay has been going really well and I'm enjoying it still. I felt like I stagnated a little bit when school started because I was trying to figure out my system, but now that I've got a good routine going, I have picked back up and am running full steam ahead! Also, my National Sales Director came into town for a workshop on Tuesday and was really inspirational, helping give me a kick in the pants haha. She's a really sweet lady. I even qualified for a the Bronze level of achievement for August which is a big deal for a new consultant (just trust me on that).

Karate is my new best-friend. Man, I wish I had discovered this talent before! I am sore in places that I did not realize had muscles. The other night we began class (my second hour of class, I'd already been to one class) with 500 punches for a warm up. Okay so do me a favor really fast: Put your right arm out as if you're going to do arm circles, now feel that muscle right at the edge of your armpit that connects your bicep to your should (and what will be your chest muscles), THAT is the muscle that hurt the most. Odd. I had never had that muscle be in pain before. However, I am LOVING doing it. It takes a lot of focus, discipline and control, but that's like my middle name. It's like having to stand at attention in marching band for hours. When I'm in a stance in karate, sometimes I imagine Mr. Rankin staring at me while I stand at attention. Stand still in a controlled fashion? I can do this. So, I tested last Wednesday and got my BLUE BELT (the first colored belt) after only 3 weeks of training (I practice almost every day though). The Mummert family has been doing karate for ages, and it is tradition for them to have a dessert that is the same color as the belt you received, so last Wednesday we went to the in-laws house and had Blueberry Donuts! (I don't like anything else blueberry...) Here is a picture (taken a little late) of me, my blue belt, and my doughnut.

Love it!

We have "graduated" out of the nearly/newlywed Sunday School at church and are in the class that is Newlyweds & Parents of Newborns - this is sort of a stretch since no one has children and only two girls are even barely pregnant (the rest of them are avoiding drinking from the same water).We had our own version of the Amazing Race to finish off a good year with our fabulous teachers though!
We were paired with some friends: Morgan and Drew
I have also had many cooking adventures and will picture three here: a BEAUTIFUL cake made for Sara's birthday with the lovely Joanna Jones fun shaped pancakes and homemade cinnamon and sugar bagels! I'm going to put up another post after this about the angel food cake, but it has a lot of pictures to help someone else make it too. Enjoy!

Yummm!
Cinnamon Sugar is my favorite
That one is not a cat or batman, it's a tulip.
I hope you enjoyed my late post!