Lately I've been overwhelmed with emotions.  I mean, in exactly one week, I'll be an official student in Sullivan University's Culinary Arts program.  I'm scared.  Scared that I won't be good enough.  Excited. Excited that I'm taking a leap of faith.  And ready.  Ready for anything that's thrown at me. 

It will be a big change.  One of the biggest decisions I've made in my life to just jump into something new.  Something that I'm passionate about.  Something that won't make me a lot of money.  But you know what.  I don't care about money, never did.  As long as I have a roof over my head, food in my belly, and my bills are paid – I'm content.  I want to do something that will truly make me happy at the end of the day.  And I feel that taking this leap of faith and starting into a career that I truly feel that I can succeed in – will keep me happy at the end of every day.

So I wanted to let you know that starting next week, I may not be as present in the blogosphere.  I'm going to see how my new schedule affects my day-to-day and then revamp my blogging schedule accordingly.  Maybe I'll even do a new post series of “what-I've-learned-in-culinary-school-this-week”.  Who knows.  But bear with me.  Stay with me.  I promise I won't disappear.  And hell, who knows – maybe I'll still be able to post daily like I try to do now.

Adapted from Food & Wine's recipe

Zest of 1 lime
juice from 1 lime
1 tablespoon olive oil
1 small honeydew melon, rind removed and diced
1 avocado, diced
salt and pepper, to taste
16 sea scallops
Black beans, optional

In a medium bowl, combine the lime zest, lime juice, and olive oil.  Toss in the melon and avocado and coat well with lime-olive oil mixture.  Season with salt and pepper, to taste.

Brush the scallops with olive and season with salt and pepper.  Heat a large skillet under medium high heat.  Sear scallops for about 3 to 4 minutes per side, or until golden brown. 

Serve the scallops with the honeydew salsa and black beans.

This dish was simple and made us feel real good after eating it.  And not to mention it's just darn pretty to look at!

Speaking of pretty to look at, we recently had one of Andy's friends over for dinner.  His girlfriend happens to be the pastry chef for the restaurant Proof On Main, here in Louisville.  She brought dessert – a corn gelato (Oh. my. god. was it good!) and chocolate cake.  Just look at how awesome this looks!

And talking with her really excited me for the upcoming weeks.  They both loved the dinner I cooked them, which I was nervous about because I've never had a true culinary professional eat something I've made.  And she told me about her journey to becoming the pastry chef she is today which was definitely inspiring, as well.  She's even trying to start her own business – Sugar Monster Sweets
I mean, just checking out those cakes makes me jealous of her mad skills!  Anybody in Louisville or the surrounding areas in need of a cake or sweet treat of any kind should definitely look into her!

Hope you guys have a great Tuesday!