Wiener Schnitzel...

...It was not. But very similar.
Breaded, ultra thin chicken breasts with some beautiful things around them.
Weird, beautiful things. Like a slice of lemon with an olive on top.
Wait, then the olive gets stuffed with parsley and wrapped in an anchovy.
An anchovy!
Who comes up with this stuff?

It did taste great though. And me wondering why and how is probably why I'm in school and not behind a stove at Alain Ducasse's or Jean Georges Vongerichten's. Yet.

Anyway, another Tuesday, another test. This time I really screwed it up. This was my worst test ever.
And to make things a little more annoying, chef presented us with our report cards today.
Total bummer. I expected to be in the mid 90's and ended up with an 88.
Granted, an 88 is not horrible. But it really sucks when you feel that you gave it 100%, all the time and you can't really imagine ways to improve much.
So today I am officially depressed - which is where you come in. I need some kind words of support. Thank you.

The other dish we made today was pork chops. Not much to say about that, pork is great.
The side dish was amazing though. Here it is:

Take a Boston lettuce, trim the ugly leaves, blanch the whole thing in salted boiling water for about 3 minutes.
Drain it like crazy, squeeze it, use paper towel etc. whatever. Just drain it good.
Reserve 2 good looking outer leaves.
Then cut it in two pieces lengthwise and flatten it with the side of a chef's knife.(or with a spatula, or a skateboard).

Now prepare a filling of onions, carrots and bacon in equal parts. These guys need to be cut into tiny cubes. (Tiny in this case is 1 - 2 millimeters). Sweat the mixture in some butter. Drain excess fat, and place mixture on flattened lettuce.
Roll the lettuce up into the shape of say...a big fat joint. Then wrap the nice leaves around it, place the pieces in a saute pan and fill the pan up with chicken or veal stock. About halfway up the big fat joints. Make a "lid" out of parchment paper and put the whole thing into a 350 degree oven for about a half hour.

Plate it, eat it...vegetables will never be the same.