Day 4: Sausage Bombs and Soup 5/3/2019

Today was not particularly pivotal moment in my senior project experience, but another step in the right direction all the same. I started the morning by preparing my soup. That entailed retrieving the prepared mirepoix of vegetables from yesterday, cubing beef and potatoes, and also grabbing the excess pork, vegetable stock and barley. I steamed the potatoes and glazed the beef with red wine. I boiled my stock, mirepoix and beef, while roasting the potatoes and cooking the barley separately. While this was all going on, I also needed to prepare for my sausage action station at lunch. I unpacked the vegetables and onions that I had prepared yesterday and sautéed them up, frequently stirring up the mixture with a pair of tongs. I then worked on a apple-cabbage-lemon coleslaw to go with the sausages.  This entailed a mild mixture of red and and green cabbage with diced apples, lemon zest, lemon juice, red onion and salt, all the while soaking the apples in lemon juice to prevent their oxidation. Once the beef was cooked, but not pulling apart, I added the barley and potatoes to the mixture. Although I was pretty happy, Nate convinced me to add beef base to enhance the flavor, add salt, and color the soup a bit. That was the soup. Once that was all set, I planned out my action station and put everything into place. Once lunch got going, it was pretty hectic, but Barb bailed me out once or twice when I got into the thick of it. The last two things on the agenda were to clean up and make pizza sauce for tomorrow. I am really excited to learn how to use the pizza oven.

Time: 9:39 p.m.
Hours Today: 7:53 a.m. - 1:36 p.m.
Total Hours: 21:50