Days 118 and 119. Adventures in Sugar Sugar

Days 118 and 119. Adventures in Sugar Sugar. Day 118. Mornings are not my thing. You already know this if you know me. If you don't, mornings are not my thing. Especially for being creative. Wednesday morning started off with Sugar class. Poured sugar class. I've never thought it was as interesting subject, and with my mood not being awake enough, I really did not want to be there. I had an idea of what I wanted to do, but not really. As I was moving my hot sugar pot from the stove to my station, Delhi was behind me. I didn't know she was there, but when I turned, I had to turn back to prevent spilling hot sugar on her & myself, thus some ended up on the floor. No one was hurt, but a mess was made. Chef got a dish porter to clean it up, and said I had to start over. I could not use the remaining sugar in my pot as i still had to add glucose & since I had no idea how much spilt to accommodate a new recipe, I stated over. People were pouring sugar into molds, and i was watching a pot of boiling water & sugar. I cooked it too long, and some turned into caramel. I had made my green and blue base before it turned into caramel color. But My green & blue colors would not work in caramel, but red & yellow would. Not my favorite colors in the world, but I had to do something. I made some shapes, used different techniques, and compiled a bunch of objects, and miraculously it turned out into a sculpture. It wasn't what I expected, but improvisation is a key tool to cooking. That afternoon was pulled sugar. Pulled sugar roses more precisely. I like having sugar in my hands more than I like pouring it & hoping it turns out alright. In my hands I have the choice on how to make something. My rose turned out really well for never making pulled sugar before, nor making a rose out of a sugar. I was impressed, and so was chef. For a firsr timer that is. After class, got some dinner before I headed home for the evening. Day 119. More sugar. We got to do pulled sugar roses again. Being the morning hours, my roses the day before turned out better. Nevertheless, it is always good practice. That afternoon, we worked in pairs to make sugar ribbon. Neither me or my partner were really excited about it, but we made sugar ribbons....and chef was really impressed for first timers he said that we did really well. We made ribbons, they had no flavoring, but were really pretty to look at. I kept them, but I have no idea what I will be doing with them. Any ideas? Norde Mark.