Have you ever had one of those times in your life where you’re neither really here nor there? For example, the summer in between high school and college, your not in high school but you certainly haven’t been through the trials of being a college freshmen yet either. Graduating college but haven’t started a full time job, your done with school but not officially initiated into the working world. I suspect being engaged is somewhat like this as well, your not exactly single but you aren’t married yet either. Did you have one of these moments recently in your life? I’m there, I’m in the college to real world working middle ground. At first it was kinda cool, everyone was going back to school and I was sleeping in, working out when the gym was least crowded, and relishing the no homework side of life.

That wore off far too fast. Not to mention I think I have fully credited my sleep debt for the all-nighter’s I pulled throughout my college years. Now I’ve taken to stressing over moving and walking Dakota the dog for 5 miles to enjoy the unbelievable California weather before its gone. Oh, I guess I’ve been packing too.

The holidays may be gone but that doesn’t mean hot chocolate and peppermint schnapps have to go with it. Here is what I’m thinking so you might be on a diet but just swap this drink for dessert and you will be more then satisfied. Its rich and creamy with a zing of peppermint to finish it off. Not to mention non-fat milk is a part of a healthy diet right? And nuetella too? Oh no…not nutella? Hmmm that’s weird, I wonder how that made it on to my food pyramid.

Nutella Hot Chocolate with Peppermint Schnapps

Serves 2

|Gather

For the Hot Chocolate

1.5 C Low Fat or Non-Fat Milk

1.5 Tablespoon Nutella

1.5 Oz Peppermint Schnapps

For the Garnish

1 can Whipped Cream

|Create

Heat the milk to steaming either in the microwave or on the stovetop. If using the stove heat milk over medium heat until steaming then whisk in the Nutella. When combined slowly poor in the Peppermint Schnapps and whisk. Pour into mugs and enjoy.

|Enjoy

If you’re looking to spruce it up a bit garnish with whipped cream, although the drink is a bit rich to begin with so I’d say try it first before garnishing.

Some of my favorite people: Ali, Me, Grace, Amy- post graduation ceremony 

As some of you may know I graduated from Cal Poly last month. It is such a weird feeling to finally be done with school. The reality of the change hasen’t completely sunk in yet. Half of my brain is still expecting to return to San Luis Obispo to begin winter quarter. My experience at Cal Poly was wonderful and although there have been ups and downs I will miss the school, the town, and the lifestyle very much.

Graduation weekend was INSANE. I think I slept all of 6 hours for Friday and Saturday combined. That being said, some of my post ceremony pictures show this lack of sleep and maybe a bit of a dazed look. The graduation ceremony was really special and completely surreal. The fall ceremony is much different from the spring one. It’s held in the school gym as opposed to the stadium, its far more personal, and much more intimate graduating a couple colleges at a time.

Each graduates name was called after making the walk across the stage we got to shake the president of the Universities hand and had our picture taken with him. I’d say its pretty cool that your family can actually see your face when your name is called.

My almost to tears moment came when I was driving on to campus and started to think this was the very last time I was driving on to campus as a student of Cal Poly. It made me so sad to know that when I left I would be an alumni. I know i’m ready to go, Cal Poly has prepared me for this moment but there is just something so assuring and predictable about school, for the most part you know what’s coming next. Consequently for the first time in seventeen years of academic life I did not know what was coming next and it was terrifying.

My brother and I!

I’ve been in the job hunt/ search/ grind for months. Between my blog and looking for a job I was working full time! Just before Christmas great, wonderful, give-you-wings-without-the-redbull, news came my way. I was offered a position at one of the largest food corporations in the world. After the happy dance to the song slight work by Wale. I madly began texting and calling my friends. Being mindful of confidentiality I can share that my position is science based and will follow my passion, food. I’m extremely excited about this opportunity. It will push my personal and professional limits, I’m ready for the challenge! My job will take me to Michigan…yes as in the Michigan 2,000+ miles away from my Northern California stomping grounds Michigan. Oh, what a culture shock this is going to be…luckily I’ve got a friend who goes to Michigan State so he is going to try and help me out and has been more then amazing in answering my tireless questions. I mean, hey, I NEED to know if there is going to be Trader Joe’s and Whole Foods (there is not), what type of tires to put on my car, and whether all the girls wear uggs.

 Cameron, Me, and Momma

As I prepare to move across the country sheriffofthekitchen has taken a bit of a backseat. I’ve been ultra bad about posting. I promise it’s temporary and hope that as soon as I get settled in my new place I’ll have plenty of new tasty posts to come.

Question: So why is it when one wants to make soup it’s 70F degrees and sunny out? I mean I’m not complaining or anything but, California you’re really out doing yourself with this too good to be true winter time “weather”.

Lately I’ve been swamped with a million and five things to do and my site has unfortunately, taken a backseat. I promise to share the news and cause of my stress soon. Actually, I’ve been stressed over the fact that I haven’t written that post yet. Stress over stress go figure//story of my life.

I freaking love French onion soup and never really discovered it until college. I never ate it growing up because one of my family members can’t eat onions. LAME. This stuff is a warm hug in a bowl, like really, what could be better then savory soup with a big cheesey crouton on top.

Do tell. I’ll wait.

Here, I’ll take it one step further, a crock pot French onion soup recipe that cooks all day, and fills your house with an aroma that will take you straight from the front door when you walk in the house after work to the kitchen. Not impressed yet?

Fine, by the way, you’re really hard to please.

RED WINE.

There happy? Yep, I said it. Red wine is the crucial life-changing ingredient to make this soup truly irresistible.

My French friend, Xavier (pronounced zaw-vee-yay) confirmed that French onion soup is from France. Some of you may say well duh, its French onion soup. But! There are many dishes that we American’s think are native of a respective country but a trip to that nation would highlight this lack of correct information. For example, chicken Parmesan, is an American created dish…you won’t find it in Italy.

Freaking Awesome French Onion Soup

Serves 6

|Gather

For the Soup:

2 Quarts Beef Broth

4 Large White Onions, Sliced

4 Tbsp butter

¾ C Red Wine

2 cloves garlic minced

¼ tsp. thyme

2 bay leaves

Salt and Pepper to taste

For the Crouton:

1 Loaf Sourdough or other artisan bread, sliced

8 oz. Gruyere Cheese, Shredded*

*Chefs Tip: Do not shred with a microplaner use a cheese grader. The cheese has a high moisture content and the microplane shreds the cheese too fine, a cheese grader works much better.

|Create

For the Soup:

Slice onions and mince garlic and brown in a large frying pan with butter until onions are soft. Add bay leaves and red wine. Bring to a boil and then simmer to reduce the wine. Once the wine has mostly evaporated remove the bay leaves. Season with salt and pepper. Pour the beef broth into the crock pot and add onions and  thyme. Combine and cook for 6 hours.

For the Crouton:

Preheat broiler, for my oven I did it on the medium setting. Slice bread, then toast it on oven racks for a few minutes to get bread crispy. Shred cheese. Ladle soup into bowls and place toasted bread on top and sprinkle with cheese then place soup bowls on a baking sheet and melt cheese under broiler 2-5 minutes then remove and serve.

|Enjoy

As with most soup recipes it’s delicious the day it’s made but spectacular the next day. So make enough for leftovers.

Ready to start 2012 off with a bang! Lots of new things to come and exciting news!

The Sheriff is ready, are you?

I look forward to a wonderful year!

Because you need a break from food.

Here is my better late then never Christmas present to you.

A hilarious music video and song.

Watch it.

So true and so funny. It’s getting real in the whole foods parking lot.

Be back Wednesday with something tasty!