The Recipe for Success

After years of cooking and reading cookbooks, I still haven't got a clue about the recipe for success. My guess is that there's no such recipe. Like when you cook, you don't need a recipe to make things yummy, you just need quality ingredients and know how to maximize the flavor with them. So I guess that the most important ingredient for success is the HEART. Heart will give you the strength to persevere and walk through adversity and will ultimately open the door to success. I know it sounds cheesy and obvious, but sometime in life, we need a reminder on basic stuffs.

Today I've passed my '' Examen de stage'' which is the big exam that will allow the passage to the last semester. If You fail, you get another chance with the maximum score of C and if your GPA is below 2,7 you are out, so it's crucial that you don't fail. I've managed to pass it, not with the result I expected, but I'm still happy about it. I kinda choked up during the exam, but now I will have to step it up for the rest of the exams coming up.

By coming back to the CA program, I was hoping to get my redemption for getting kicked out because I didn't have the '' Heart'' to succeed unlike all my fellow collegues that are CA by now. Therefore, I came back for redemption. I could have moved on with my CGA, but I wanted to be a CA. I don't know if the redemption is about becoming a CA or proving to myself and to everyone that I could have done it if I had the '' Heart'' for it. So now, here I am, at the last step of the program, then the UFE. So what's the biggest change from me and then, it's STUDYING.... sounds obvious eh? But it takes '' Heart'' to study.

Funny facts is that I always keep telling myself that if I'm as good in accounting as in cooking, I will sure knock out the first place in Canada at the UFE hehe.

SO here's the recipe that I'm going to do for this week-end. I will use the tiramisu from the super british chef, James Martin, and add up a little twist on it. http://www.youtube.com/watch?v=jWjExqjnK04 I put less sugar though.

The recipe is freaking fantastic, the sabayon makes all the differences in flavor.

So what I'm gonna do is to add melted white chocolate in the mascarpone cheese, like a bar ( 300g) to flavor it.

Then I'll make a strawberry coulis and dip the ladies finger in it and put a layer of the coulis on the cookie and then a layer of the mascarpone mix ( rinse and repeat) I'm still thinking about how to put the strawberries... like dice and folded in the mascarpone or thinly sliced and layer them? We will see this weekend hehe :p I don't like too much strawberry because I find them mostly acidic, but here it's kinda good to cut of the fat from the cheese. I will just sweet them up a bit with maple syrup and let them sit a bit. The idea came from a flash about how awesome would it be to combine tiramisu and strawberry shortcake hehe. Anyway, this is just an idea, the result will come out this week-end. Anyway, I'm pretty confident that it will taste amazing since I will put all my '' heart'' in it....

What I like about cooking, beside eating, is that when you know the basics, your imagination is your own limit. It's also a way to improve yourself. You pratice a recipe till you become good with it and then you bring it to another level and another level again, there's always home for improvement or flavor combination.

And for the tax exam coming up at the end of the month? I'm coming for you b*tch!