This week was my final gourmet dinner of the semester. We made a take-and-bake dinner. This dinner was scheduled to be a take-and-bake dinner, but it turned out to be good with the state of Covid-19 in Iowa. We're seeing the highest numbers yet.

I helped work on brussels sprouts, which we made in the wok, so that was exciting. It's super hot, so you have to keep the food moving at all times, but it creates great flavor and texture. I also helped roll egg rolls, which were filled with a duck filling. They were excellent. I also made a sweet potato purèe. It was creamy, rich, and delicious. We made a version of Crepes Suzette for dessert, but we used apricot sauce instead of orange.

At home, I made meatballs. I used a new recipe from Alison Roman. My favorite way to eat meatballs is with polenta. I also made meatball sandwiches later in the week.

Next week is my Advanced Baking final. It's early to end the class, but I will be glad when the class is over, to be honest. It's my least favorite class I've taken so far at ICI, which is a considerable disappointment since it was the class I was looking forward to the most. More on that next week.