I find traveling an adventure in itself. It truly is. Think about it, just the time difference from one place to another. We have it here in the United States, time change, from the East Coast to the West Coast. At times the time difference is mind boggling. I left today, Wednesday, the 13th from Australia and arrived home in Birmingham the same day, but I traveled a total of 23 hours. So weird!

I find traveling a tad annoying at times as well. You have to face long hours on a plane, all cramped up if you are not able to spring for business class or the first class cabin. In economy class you share a row with about two or three other people. It is not a pretty sight. There are tall people, short people, people who are slightly larger than you and those who are thinner then you (as most wish they were). The space back there in the economy place is sparse at best described. There are babies crying, kids kicking your seat and that one annoying person who always seems to sit right beside you, smacking gum or their food. Traveling is an adventure in itself. I have to remind myself of this.

I have been very fortunate to be able to travel all around the world. Most of my flights to and from these places have been so easy. A breeze if you will, to check in, get my ticket, drop off my bags and go to my gate to greet my flight. In the past year my flights have not been so pleasant. Case in point, spring break 2006. I went to Ireland with two girlfriends from college. It was a blast, but the flight getting there was not a fun adventure! We waited on the runway for an hour, just sitting, before we were allowed off the plane in Chicago to get to our other gate - the connecting flight to Dublin, Ireland. We ran, the gate just closed. We were not allowed to board. We were stranded in Chicago for the night. Not a happy camper.

The fun just keeps on coming, when I try to travel back home. The adventure never stops until you are actually home. Trying to come home early I changed my flight about two more times from the original flight. I was to leave from Sydney at 12:05 - I thought it was at right after midnight. It wasn't. The plane left at five after noon. I was in trouble. It was 9 at night, I was at the airport with three of my friends from the program and in trouble...I was not going home on Tuesday. I had to rebook my flight and stay another night in Sydney. I was going home on Wednesday.

On Wednesday, Sydney time, I finally got to the airport. I was checked in about 20 minutes before the flight left - a very long line and only three or four workers on the counter to check people in. I got to the flight on time though, boarded on time. Everything was fine. My seat was in the middle of the row and in the middle seat. There was no wiggle room. But since I was short I figured out a way to sleep, for about an hour, on the 13 and a half hour plane ride. The rest of the time I watched movies and ate the two meals they gave us.

Los Angeles was not eventful. It was actually very easy. I was able to rebook my flight home from LA to Dallas to Birmingham. It was just a long layover in LA, but well worth it. I got something to eat and a very large coffee. Then I was on my way home. Again, a very full flight to Dallas. The couple behind me had a small child. She liked to yell at a very high pitch every so often along with a small kick. It was a great plane ride. I tried to sleep as much as I could. The flight to Birmingham was less full, I was able to spread out a touch to sleep for about an hour. The only real headache from this whole trip was the long plane ride from Sydney to LA and missing the whole flight all together. Morale of the story: read your ticked properly and remember international flights run on a 24 hours clock. Very important piece of information.

My journey through Australia and New Zealand have come to an end. It was a great journey and adventure. I learned so much about myself and my passion for cooking/baking. It was a great experience! Now to await for the next adventure in Paris....here I come.

This is the last entry I will be writing about, well for this adventure in Australia. My culinary adventure in basic cuisine and basic patisserie has come to an end. Today was my last day of patisserie, ending in the final assessment. I made a fruit flan covered in kiwi, strawberries and blueberries. I got very good marks. I also made palmiers and vol au vents - figures made out of puff pastry. It was a little hard at times, but I got through it. I had to remake the palmiers - the first batch was not able to be presented. But overall - it was good. I passed everything - theory tests and practicals. So I will get a diploma. Now we just have to wait what kind of grade I will get. Hopefully I will get distinction, meaning an A!

Culinary school has been a great experience. It has not only taught me about the food in this industry, but also the people you would be working with, the language barriers and about myself. It has been an interesting journey. I've asked myself if I would ever do this again. My answer: yes. I have been able to meet some amazing chefs and some interesting people.

There has been a minor hiccup in the Paris Le Cordon Bleu - I might not be going. The school has run out of space in the intermediate patisserie. They will let me know next week if there is room for me next term. Hopefully there will be room for me to go. Paris would be awesome, especially in the winter! To study there would be unbelievable. But things will work out how they are supposed to. I'll be returning to the States on Tuesday, December 12th - so I will be seeing ya'll soon. Happy holidays and a happy new year!

Check back here after the new year to see where I am - Paris to continue the culinary program or somewhere else entirely. Where the road will lead.....to another journey somewhere...waiting.

I'm in the Home Stretch..one day and counting.

I left off on Tuesday's happening. Wednesday was my last day in cuisine. It was nice. It was very busy! I was the only one who finished everything on the agenda. We make Fish timbales (a fish mousse) with saffron sauce, seared kangaroo with a sweet potato galatte and crepes, plain and filled with pears. It was a busy day in class - those who failed the desserts section yesterday, 3 of them, had to redo them today in class. It was bittersweet to be done with cuisine. So happy for it to be over, but sad because I am leaving Australia.

Thursday was kinda a slow day in class, patisserie. We had a practice day in preparation for Friday's class/assessment. I made palimers and coffee eclairs. After class, I had to take a cuisine theory exam. It was easy, lots of questions though. There were a few questions that made me scratch my head...but a few points lost here and there won't hurt, I figure. Let's hope that's right.

Today, Friday, was the first day for the patisserie final assessment. It went very well. We did not get feedback, but I knew I did a good job. Herve, the head chef at Le Cordon Bleu, came in to assess the products, along with the head pastry chef from the sister school (TAFE). When we came back from lunch, I found an eclair missing. That meant that Herve ate my eclair, meaning it was good enough for him to eat! That must mean something!! I presented 10 eclairs, all uniform shape, color and shiny/tempered coffee flavored fondant. The eclairs were piped with coffee patisserie cream. They were great! I also had to make two puff pastry doughs, in two different methods, English and French method. The methods are different because of the way you incorporate the butter, all the same ingredients though. It was a good day. Good products!

Tomorrow is my last day in basic, hopefully. Tomorrow is filled with making a fruit flan, vol au vents and palimers, in four hours. Tomorrow will be busy, but I think it will be fun. Tomorrow's class really will be bittersweet - the final day.

In class today, we got to go into the kitchen 30 minutes before the assessment began - meaning 7:30. It was like the running of the bulls, with all the students running in to get all their equipment first. It was crazy. You can get run over and get hurt in the dish room just reaching for a bowl. There are 14 of us. It's crazy at times. There are more than enough bowls, pots and pans, but limited numbers of mixing bowls. This causes alot of chaos, chaos that is not needed! So I just stand back, let them gather their equipment and then I go in. The same thing happens in cuisine, but instead of 14 students there are 43 students trying to gather all their equipment. In the cuisine kitchen there are not enough bowls, pots, pan, trays, strainers, measuring cups and so on....so it is a race to the pot room, a real running of the bulls! People can get hurt. The lesson I learned - make do with what you've got when your given it. It's crazy.

Say some prayers....for tomorrow's assessment! See ya'll soon.

I thought that I would write a quick blog update.

Monday I made omelettes, for an hour. It was good. My first omelette was almost perfect, just gotta work on the shape of it. I finally got it, a perfect one. Sorry my omelette story is not as good as my uncle Webb's. But it was a good day.

Today I had my cuisine final. I got to school before 7:30, to relax and collect myself. I changed into my fresh, clean, pressed cloths, something I have not done since the beginning of school - pressing is overrated. We got into the kitchen by 8:00. We got to set up, gathering pots and pans and just making sure we had everything we needed. Then at 8:30 we were given out ingredients. The cooking began!

Plating began at 11:30 with the beef consomme and julienne carrots, leeks and celery. at 12:00 I served the rack of lamb with parsley crust, chateau potatoes and ratatouille. Then finally at 12:30 the creme caramel with creme Chantilly was plated and served. The chef said after class that my dishes were wonderful, beautiful. Chef Jacky told me that my creme caramel was perfect, the best.

I thought that my food was good. The consomme was ok. It was a little greasy, I thought. The plate too hot. The lamb was a little too medium, not medium rare. The sauce needed to be strained again. The potato, a little smaller and a little lighter. The creme caramel - perfect.

All that really matters is that I passed. I got good reviews by the chefs. There were a few people who have to redo their desserts. If I was grading myself, I would give me a B, maybe a B-. But we will have to wait to see my grade.

I'll keep ya'll updated on the next few days - cuisine theory exam and two days of finals in patisserie!

It seems so long since I have written an entry. I am so sorry to keep ya'll out of my life. I had no idea it has been so long. So let me catch ya'll up.

My theory classes for cuisine and patisserie are finally over. My last class was on Friday. It was an easy test, about working with diversity. I'm pretty sure I aced that one. The theory course has been pretty easy. It talks about hygiene, customer service, working with colleague's and working within a diverse environment. It is a two hour course once a week. It was very boring, but it is a requirement, unfortunately. I found out too late that I could have bypassed all these theory classes, through the college courses I took. Damn. Oh well. I guess it was a good thing to go over all the nonsense.

Classes have been going well. Just cooking, nothing else. In cuisine I have made beef, potatoes, homemade pasta with tomato and basil sauce, chicken dishes, Nicoise salad, lamb and sweet souffles. Plus so much turning of vegetables. Turning is a position cut, old fashion....old five star restaurants would do these cuts, it is not very popular to do anymore. Because it is a pain in the ass - the shape is a barrel with 6 to 9 sides. But I can do it now!

In patisserie we have made so many baked goods. It starts with breads, then croissants that are plain and filled with sweet and savory fillings, moving on to brioche filled with dark chocolate, butter cream cakes and finally cheesecakes. It has been a busy couple of weeks.

Yesterday, Saturday December 2nd, we made cheesecakes in patisserie class. I was running late to school. I was just tired. I got to school 45 minutes late, but chef Karen did not care. I got done first anyways. But on the way out of the refrigerator, my baked cheesecake fell out of hands and landed on the floor. Usually I would be upset, but I wasn't. I was fine about it. I think it was because I was so damn tired. For some reason school is taking so much out of me. I go to school from 8 until 2:30, only 6 and half hours. Some of the time we work, but mostly watch the chefs demo our lessons. Yet it takes so much out of me. When I am at home and working, I find it so much easier.

Two years ago, I returned home, instead of going back to college, because my internship at Disney was not all it was cracked up to be. I decided to work and work I did. I worked three jobs - Amano (retail, something I will never do again, if I can help it), Iz Too (bakery work, where I have been for the last four years) and Cafe Iz Catering. I worked full time at Amano and another 30 or so hours between catering and bakery work. I was tired, but nothing compared to what I feel now going to school for about 7 hours a day. I don't understand it. Does anyone? Oh well.

The upcoming week is going to be busy. I am in the home stretch. Tuesday is my cuisine practical. It is my final assessment, cooking beef consomme, lamb, ratatouille, chateau potatoes, and creme caramels. I have four hours to prep, cook and serve the meal to my chef and the assessor. On Thursday, I have the cuisine theory exam (different from the class I have been taking. This is the overall theory from the whole cuisine course). Friday and Saturday I have my patisserie practical. It is my final assessment for patisserie. Friday I have four hours to present 10 coffee eclairs, and two different kinds of puff pastry which will be finished the next day. Saturday, again in four hours, I will present a fruit flan, vol au vents and 10 palmiers. Then patisserie will be over with. Cuisine still has another three days left - I might be skipping out on it, if possible!

So my hell week is about to start, but it will be fulfilling and worth while. I just hope I pass and I don't freak out too much when the time comes. My stay here in Australia is just about over. It has been an interesting couple of months. I have been able to meet some amazing chefs and colorful people while attending Le Cordon Bleu Australia. I just hope Le Cordon Bleu Paris will be different and better! Hopefully I will be seeing ya'll soon. Until then wish me luck with finals, take care and happy holidays.

Well, the week is almost over. The week has been uneventful...I actually skipped class twice in all this week. The first time was when Margaret was visiting me on Monday and the second time I skipped class was on Wednesday. So cuisine was really easy this week, since I only made it to school once. The cuisine was boring, a very easy day - Karen, I did make bearnaise sauce. Mine was a little tarragonish, so I might need you to show me how you do it - measuring is so overrated. I hate it, but I am suppose to do it here.

Thanksgiving for me was ok. It is weird not being at home for a big holiday. I hated it. I have never missed a holiday at home, celebrating with family and friends. However, my sophomore year I did stay at school for Easter, but can you really count Easter? I don't think you can. So we just won't. It was a little hard, but I was able to have a good Thanksgiving dinner for myself. I fixed stuffing in the microwave, mashed potatoes, green beans with sliced onions, sliced turkey from the deli and I got a little help from Campbell's to make gravy. It wasn't a bad dinner, but it wasn't home!

Well, just three weeks until I begin my journey home! Happy thanksgiving to everyone I was not able to say it too. Take care.

So Margaret arrived in Sydney on Saturday, more specifically around 10:30 at my wonderful accommodations known as Maharlika Gardens. We spent some time catching up on our lives and then went down the road to a local bar. We drank some beer and caught up on the gossip from home, however we did not know much between us. We played some pool, drank some more and talked even more.

Sunday, we woke up and made some phone calls to the States. Then got ready to venture into the city. We first went to pay for the Bridge climb and then went to find lunch - fried fish with french fries (I know, real nutritious), but who cares, we are on vacation! Then we went to find a taxi to take us to Paddy's Market. We were taken to the wrong market, so we walked a spell and then decided to get another taxi.

Paddy's Market is only open a few days of the week. On sunday's the market closes at 5, it was just after 4, we had to hurry. We had plenty of time to look around in the mass chaos and find lots of gifts for people. It was very productive. We then walked George Street. George Street is the main street in Sydney. It runs the whole length of the city, just about (the important parts of the city). We were at one end and had to go the other end. The bridge climb was at 6:55.

The bridge climb was completely worth the money! We got there at 6:30 to rest At 6:45 we went to sit in a room and watch a cheesy movie talking about the experience of the climb, then we were moved into another room to get informed on the climb and sign papers and get a breatherlizer test (we were good to go). Finally, we were given a suit and put all our belonging into a locker. You are not allowed to wear bracelets or watches. Then we were shown how to get into our harnesses and gathered various other equipment, such as a fleece hat, a fleece pullover and a hanky. Slowly, but surely we moved through the large room to the make shift ladder and cat walk, things that we were to encounter while on the climb. I went first, no problem. Margaret went, no problem. There was one couple from Chicago who were on their honeymoon, two girls from England and one guy from...Denmark? Finally, we got radios and we were on our way to climb the bridge.

You begin the trip be walking through a residence and then begin walking up above the cars and be the port. You climb through some close corners and have to duck a few times. Then comes the one of the hard parts, going across the water on the catwalk - about 50 meters above sea level and you can see everything to the left, to the right and below you, perfectly! Then the hardest part, for me, was climbing up the 4 ladders. It was nerve racking, at least I thought. But it was so cool! You climb in between the highway where the cars are. Then you begin the climb upwards. It was amazing. The sun was setting as we reached the ladders and as we made our way up to the top, we could see the city lights and Sydney in all it's glory! We got many pictures - Margaret and Me with Sydney Opera House in the background and then again a group shot. We then began out decent downwards, getting another picture of me and Marge with Sydney behind us. Then came the dreadful climb downwards, the 4 ladders. Now we were climbing down between the two trains. It was, well, an adventure all in itself. We were finished. The climb at night was amazing. Thanks Ms. McCall for suggesting the night climb!

Then we got dinner at a nice Italian restaurant called Amo Roma. It was a great Italian dinner of pasta and bread and a bottle of red wine. Delicious. Then we hailed a taxi and went back home where I passed out and Margaret was hyper, yet again. She was hyper last night too, not going to sleep for awhile.

Monday, I decided to skip school. I slept in and it felt GREAT! Margaret and I woke up eventually and got a bus into the city, yet again. We went to the Imax theatre to see what was playing. We brought tickets to see Extreme at 5. Then went to find a light lunch in Darling Harbour. Then we went to walk around and hang out in the beautiful weather. At 5 we went to watch the movie about extreme skiing, snowboarding, surfing, rock climbing and something else. It was pretty cool.

After the movie, we walked to George Street again to find out dinner - Est. Dinner reservations were at 6:30. This dinner was amazingly good, so good. We got drinks, a great meal and great wine. For dessert, they give you little treats of goodies. Some were better than others. The whole experience was very nice. Daddy, the wine list was amazing! You would have loved it. I wish you were there to tell me about the wines though.

We got done with dinner around 8ish. Again, we got a taxi to take us home. The night was easy, just watching tv and hanging out...eventually going to sleep. It was great spending time with marge, seeing a face from home. It is not far off, but i'll be coming home soon! I hope ya'll have a happy Thanksgiving! Gobble Gobble!

In life we are presented with things we just don't understand. Well in culinary school I have some things that I do not understand. The first thing is why do students take pictures of the chef's items when they are not even finished? They stand there, crowding the table, blocking other people's view of the food and take pictures every five seconds, NO JOKE. I find it ridiculous. I also find it kinda funny. Oh well, perhaps they do this to learn. Who knows.

The other thing I found annoying was Le Cordon Bleu schools. I needed to fax information to the school in Paris...so I asked LCB Australia to fax the pages for me. Unfortunately, they do not fax internationally and they do not have anything to do with the other LCB schools. How stupid is that!!! I was so pissed. How are you gonna run an infamous school in 20 different locations and not have anything to do with any of the other schools? I just don't understand it.

The count down to coming home has begun, officially, there is now less than a month! The next few weeks are going to be crazy busy - lots of theory tests and final assessments. Classes have been going well, busy at times. Cuisine you stay busy the whole time, doing work and that is all. In patisserie, I have ample time to sit around and do nothing. I get all my work done and have nothing else to do. The chefs let me help them out or just play with something else.

I got to look at my grades for cuisine and patisserie. I am have good marks and I am doing well. In cuisine, I talked to one of the chefs and he told me that I was doing fantastic. He wished that he had more students like me in his classes. I told the chefs that I was leaving after basic, they want me to stay and continue with them. A part of me is tempted in staying, but the other part of me, really wants to go to Paris. The chefs told me that the curriculum is totally different then Australia - having one day to watch the chef demo the lesson and the next two days to do the lesson myself. Plus, the kitchens in Paris are not as spacious, very crowded and hot. Oh well, atleast it will be winter in Paris. I am excited though to be going to Paris, I mean it's Paris - the home of culinary arts, museums, beauty and so much more. I even found a place to live in Paris...hopefully it will all work out.

There isn't much news to report on this week. Life is getting to be very tiresome. I've shown up late to school once already. It is so hard to get out of bed. Besides being late to class once, the only other news is that Margaret is coming to see me. She is coming to stay with me for a few days, Saturday until Tuesday. I can't wait to see her, a friendly face from home!

I dedicate this blog to my uncle Randall. I go down to his house and my aunt Karen's to chill out and just relax. During this time I catch up on my disney movies, eat really good food (ie chicken salad), get to see family I usually do not get to see, have the closest thing to a little sister with my cousin Mary Alice and go fishing with my uncle and cousin, Harrison.
I went fishing with my uncle and cousin a few years ago on their boat in the bay. It was so much fun. We went out to catch bait and then go find places to fish for about an hour or so, during sunset, the fishes feeding time. During this time, besides being eaten to death by the bugs, I caught a few fish. We got back to the house and we began to fillet them. Uncle Randall taught me how to scale a fish, gut a fish, fillet the fish and take the skin off. Little did I know, Randall was helping me to be miles ahead of the rest of the students in my cuisine class.
So uncle Randall, thank you for showing me how to do all that needs to be done to a fish. I impressed my chefs. However, we were not allowed to use a knife to hold the skin when skinning the fish...I was quite sadden about that one. I liked holding two knifes, one to hold the slimy skin down on the cutting board and the other to skin the fish itself.

The reason why I am dedicating this blog entry to my uncle is...you guessed it. We worked with fish this week in cuisine. The first day we had an easy day, not working with fish. We made a warm goat cheese salad, a whole roasted baby chicken and creme caramel's (to be unmolded the next day). I got good reviews.

The next two days (Tuesday and Wednesday) were spent with fish. I poached a fish in broth and vinegar - the vinegar taste, not so good. It was served with a Hollandaise sauce. A thanks needs to be taken to my aunt Karen...she is a master at the hollandaise and bearnaise sauce. So I had a step up on that as well. So thanks. I also made fillets sauted in butter - very good.

Wednesday, we were supposed to go on a field trip to the Sydney Fish Market, but it got cancelled. It sucked, but atleast I was able to wake up by 7 and not 4. So I was very happy about that one. The coolest thing about this was we deboned a whitening and gutted the fish from it's backbone, only. It was very cool. I'll show you when I get home. People do not debone fish like that anymore, it's old school, but a good thing to know how to do.

In class, the chef asked who wanted to fillet the salmon we had. I raised my hand and he let me try. However, it did not go so well. I missed the backbone! He had to take over the task. I am not used to working with that big of a fish - like 20 pounds. I like the two pounders, much easier to handle! Oh well. Chef Josepf was impressed that I volunteered to try...he liked that. He did not think anyone would volunteer for the task, I surprised him.

Patisserie was all about Puff pastry this week. It is a pain in the ass!!! It is rolling a huge pad of butter into dough about 5 different times, in a period of about 3 hours. The dough has to rest everytime you turn the dough - to relax the glutein. A turn is just folding the dough in a special way and rolling it out. It is a task to do. Unfortunately, this will be on my final assessment, along with making eclairs...so the assessment will be busy! I've made pies, mini apple pies ( Will you would love these! I think they are better than an apple pie, but you can be the judge when I get home), filled pies with savory items, cookies...the list just goes on. Everyday is just gets alittle more repetitive, so it can get alittle boring.

There was a bit of a hiccup this week in patisserie - a student quit one of the classes and transferred to the other patisserie class. The teacher, Karin, was not happy, the one from Switerzland. I felt bad for her. It seemed that she was going to cry in class, but she did not. Terrible. Oh well, it happens, I guess.

Another thing going on in my life is my awaited life in France. I have been trying to get everything ready for me to go to France, in the next month. I have to get a visa, a place to stay, a plan ticket and pay tuition, among the important things. I found out that I cannot apply for a visa over e-mail, I have to go to the consulate to get the visa. So I am hoping the long procedure of getting this visa will not take me the required one to two months to get it. But France has been very helpful and I think things are worked out - I will get the correct visa and be able to go to school with out having to come back home. Originally, I would have to apply for the long stay visa in the states, go to France on a tourist visa to do the first cycle, come back to the States to obtain the long stay visa during my break of intermediate and superior cycles and then return to France to continue the schooling and the externship. WOW, it just wears me out writing this all. All in all, things are good now, all figured out.

I learned today that I should be practicing my lessons at home. I had no idea. People actually go home and practice the lessons. Hmmm,I feel kinda left out, but I think I will manage. I am reading text books and just learning that way. Brushing up on terms and what not.

Well, school is going well, just busier. Good news though, Margaret McCollum is coming to visit me in a week, next Saturday. I can't wait to see a friendly face! It is going to be so much fun. We are going to the city to the spend all of Sunday there. Shopping and a good dinner. Well, other than sleeping and going to school, there isn't much else going on. I hope life is going well where ever this might find you. I look forward in seeing ya'll soon. Take care

Laura

Hello everyone. It is Sunday afternoon here in Sydney, Australia. It is rainy and a tad cold outside, but it feels wonderful under the covers with the window slightly ajar and writing to ya'll. I have finally figured out my phone card and was able to make a few phone calls today. It was great to hear the voices from home. This week has been filled with lots of cooking and playing with choux paste.

I thought I would try to explain my week, as some of you have been alittle confused. So...cuisine runs for three days a week; Monday, Tuesday and Wednesday. It begins at 7:25 with a demo by one chef, sometimes two, and ends at 2. Every week we change kitchens between kitchen 12, 13 and 14. Each kitchen has their own chef. Kitchen 12 is ran by what I think is the head chef, Chef Chris. Then next kitchen is 13, who is ran by another chef Josef and another chef only on Mondays. Then the last kitchen is 14, who is ran by three different chefs on three different days. However, all of these three kitchens are in one large area divided into the separate kitchens.

Patisserie is on Thursday, Friday and Saturday. This begins at 8 and ends at 2:30. Everyday we had a different chef, but stay in the same kitchen. Our chef on Thursday's is Chef Gert - he is so cool. I really like him. He is very inquisitive and likes to talk. He is messy when demonstrating with chocolate. I love that! Friday Chef is Karen, but pronounced Corine, or something like that. She is from Switzerland and has big huge doe eyes. Her teaching methods are a little different from all the other chefs I have. She is a bit tough on some students, some more than others. She finds fault and criticizes without telling any positives, not what I was taught. When I helped grade NHM 115 in college, we were told to begin with the positive, then tell the negative and then end with another positive. Chef Corine does not do this....it pisses some, most, of the students off. Then finally Saturday's chef Karen. I love her! She is so cool!!! Since school is not really in session we are allowed to do anything, within reason. Chef Karen is just awesome.

Cuisine this week started off doing pastries...weird huh? It went well. Chef Chris told me I was "right on spot". The next day we made risotto - it was good, it just needed alittle more liquid. Everything else, was right on spot. And finally on Wednesday chicken and souffle. I made a perfect sauce, finally. I was happy.

Patisserie was filled with making choux paste and piping out designs. Choux paste is what people make eclairs out of. Choux means 'cabbage' in french. When it bakes it spreads out and resembles a cabbage. We made choux puffs, filled with cream Chantilly on Thursday. Friday we made eclairs. Saturday we made Paris Brest - a dessert made for the cycling race from Paris to Brest. It was fun. We also made swans. By Saturday, my arm was a little warn from beating the batter.

Choux paste is a mixture of fat, flour, water and eggs. Your first cook the fat, flour and water together, to cook the flour. Then take this mixture off the heat and beat in eggs, in my case 6 eggs. Then you are able to pip the mixture and bake it. This choux paste can be used to make so many different desserts. We have to make eclairs for our final. So this was good practice for the real thing.

Today, Sunday, I called a few people and then went to the grocery store. I could spend hours there, just walking around. Then home to put things away and write to my faithful blog readers. I hope everyone is doing well. Well, tune in next week to see about my culinary adventures. good day mates.

This past week has been very...well Great. Cuisine is shaping up to be something better than it was in the beginning first weeks. The pace of the kitchen is heating up, moving faster and more of challenge to get the dishes to the chef on time. It is exciting and just fun.

Tuesday's class we presented two dishes. This is the first time I was not on time to present, but then again, no one in my class presented their dishes on time. The first dish was Pommes Gaufrettes - lattice potatoes. I got these to the chef on time. He loved them, saying they were good color and good seasoning. Then on to the real dish - rack of lamb with a parsley crust, ratatouille and anna potatoes. I was a little late in serving, but received a high mark. He said the lamb was cooked perfectly and the ratatouille was right on mark. The anna potatoes could use a little more salt, but overall a great dish. YEAH. I was happy with the result and I devoured the plate after the evaluating.

Wednesday class was even better. We had a different chef, again, like every other day this week. Again, two dishes were prepared and served to the chef, but I was late in serving just like everyone else. The first dish was grilled chicken with a warm salad. Chef said it was done just great. The amount was perfect, the bacon was crispy, the dressing was perfect, not too caked on. He loved it, perfect portion size. Then it was time for the main course, chicken saute chasseur and rice pilaff. He said that he could not have cooked a more perfect chicken. He loved my dish. I was so happy. He also remarked that I had impeccable bench work - meaning, I kept a clean work space. I was a happy girl.

For the next three days, in patisserie we have been busy with chocolate. It has been so fun! We have been molding, making fillings and playing. I have turned out so many little chocolates, I wish ya'll were here so I could feed ya'll. Today, though, was the best day. My teacher/chef, Karen, is just really cool. After doing some molding and after lunch, she took me to superior patisserie so I could watch the students doing chocolate show pieces. It was so cool - one day I will do that. I love working with chocolate, but I get it all over me. A minor problem. Today was great and the other two days of working with chocolate.

After class today, I also got to go intermediate cuisine, to just watch. Chef Karen introduced me to the chef who teaches cuisine. I got to go in and just watch. I asked the chef questions and soaked up everything I could. It was so cool. I am glad that I am taking these two courses. It will be worth my wait. I just have to stick it out for a few more weeks in basic. Atleast I know what is in store for me in the future...sometimes you have to do things you don't like in life to get to the good things in life...this is one of my things I don't like doing in order to get to the good part in life. When life hands you lemons, make lemonade.

I can't figure out how to upload pictures onto my blog. Sorry. I am still going to work on it, maybe soon it will happen.

I have been in classes for two weeks in cuisine and three weeks for patisserie. In this time, I have learned some and done lots and woken up extremely early. I think it takes a good two weeks for things to fall into place. For the first two weeks in both cuisine and patisserie it was as if I was stupid when I walked into the kitchens. Cake baking, cookie baking, baking tarts, baking bread, sauteing, cutting and what not was just hard to do. It was as if when I stepped into the kitchen I went stupid. My mind went blank and I could not think. After the past two weeks, I have finally gotten into a groove and found my place in the kitchen, both kitchens. It is great. I am beginning to like cuisine more.

Today was the first day that we had to present our food and it got tasted. We made two different products: Octopus salad and Calf's Liver with two sides. The first was to be presented at 12:30 and the latter at 1:00. It went swimmingly. There were no hiccups and I got good marks. The teacher took my salad plate to show to the class. I was happy with my presentation, but I did not taste the food. Octopus was not fresh, frozen...and just not my cup of tea. It was sauted and plated with a mix green salad with an olive dressing. The second presentation was pan fried calf's liver, bacon on top, buttered spinach and fried onion rings. I loved the onion rings!

In demo today, I got to help the chef. I helped with the prep work - cutting, mincing and whatever else he needed help with. It was a slow lecture, not much for me to do, but that was okay with me, since it was so early. When the demo was over, we get to try the food. I did try the liver. It was chewy and very different texture...not liking it so much. I did try it though. Charles, this is for you....I tried it, I don't like it. But I know how to make it for you, if you want it.

In every class you have those type of people who just bug the hell out of you and others who are just over-achievers. I have both of those type of people in my class. Hopefully the bugging part will go away soon. I eaves dropped during our evaluation, and I got better scores than them. Is that wrong to do? I don't care. Things are going smoothly right now. Things will be picking up soon. The heat and adrenaline will begin to pick up soon, just like a real kitchen. Hmmm...

I now know why chefs and cooks turn out to be alcoholics and drug users. Sad to say, but it's true. Working in the cuisine and patisserie kitchens are completely different, yet same in the sense. I'll try to explain it as well as I can. You put in hard and long hours. There is drama and sometimes angry chefs growling at you. At times, it is enough to make you drink. However, these chefs are not that bad, just hearing the horror stories from the industry from students and chefs...it's nuts.

The cuisine kitchen is fast paced, exhilarating, hot, and lots of get up and go. The chefs are helpful, but critique you and your work space non-stop. It is a good habit to get into, keeping a spotless work space. The chefs in the cuisine kitchen are more hard core and all about getting things done at a face pace. I can understand their reasoning, but some students are not able to keep up the pace in the kitchen, some have never been in a kitchen, much less know how to cut something correctly. Sometimes they treat you like you are stupid, well the non-english speaking students (i.e. the Asian students....what a surprise when they got to me! Ha).

The cuisine kitchen is three kitchens rolled into one, kitchens 12, 13 and 14. Every week we alternate to a different kitchen for three days. Each day we have a different chef. Each chef is different, some more hard core than others. I have only seen one female chef in cuisine. Everyone is in competition with another, trying to get done first and impress the chef. I don't like it.

In cuisine and patisserie, we have yet to present our dishes, after two weeks. We show the chef our food, but they haven't really tried any of it. Serving times will begin next week and tasting will too. Crap! That will make me nervous. But I will not let it get to me. I will go at my own speed. The other weird thing is that we have not been able to taste their products to see if what we make is the real thing. We have no lines to go by - problem? I think so.

Now, the patisserie kitchen is way better than cuisine. The actual kitchen and the chefs are different. The kitchen is just one kitchen in the space. It is so nice. There is a joining kitchen through the sculley (dish room), but we never see those students. The atmosphere of the kitchen is slow paced, easy going, people are friendly and want to help each other. It is so nice! The patisserie chefs are nice. They are there to help you. They critique you, but it's different than the cuisine chefs. They actually notice you. I can't really describe it, just take my word for it. I really like patisserie.

There is one thing that I do love about culinary school - I DON'T HAVE TO DO THE DISHES! There is someone here to do all the dishes for me, except I do have to wash my own equipment, the stuff I own. I don't mind that, I think I can handle those. It is nice to have people do the dishes...it's like in the real world.

Mrs. Strauss, I made bread today...I braided the bread, in three strands and also in four strands. I thought of you while doing it...soon we have to make food!

Cory McEwen, if you read this, I also thought of you today. Your mother told me that you were perfecting bread baking this past summer and you were good at it. I think you would have liked today's class and also the next couple of days. I am learning all these recipes. When I get home, I will give them to you.

Hey everyone! I just found out how to read all the comments posted by people...sorry it took me so long. Thanks for all the good wishes and what not. It helps. Since the last time we talked, well since I wrote, things have been better with a hint of bad. I have almost finished the second week of cuisine and it is ok. I haven't done anything too terrible...yet. We made tarts on Monday and today a pizza. Tomorrow we make puff pastry (the flaky layers of pastry), yumm! I think I am going to hang in there with this stuff, after all I know I can do it!

Patisserie is going well also. We have made so many cakes and tarts in there. It is crazy. My room is overflowing with food, mostly sweets. I think I have been getting good marks for my products...impressing the chefs a little, with my precision in cutting (both in cuisine and patisserie) and just now having fun. I am taking my time and trying to be a little more careful. I think this helps with my nervous.

On Thursday's, I have to stay until 5 to do another course, about hygiene and safety. It is a complete bore...since I have had this pounded into my head since the beginning of college. But we had our first test last Thursday, so I am anxiously awaiting the test results...I will let you know how I did, soon.

After six days of working in hot kitchens, it can be a little taxing on you, so I basically just sleep when I get home, after a little dinner and some tv, depending on the night. Daddy just sent my computer, so now I will be able to watch DVD's and hopefully use the computer from my room, instead of paying $2 where I am staying or staying after class to use the campus's computer's.

Life is going pretty well. Sunday is my day of rest. I sleep in late, then wake up to go grocery shopping and clean my room and of course do laundry. It is a pretty simple routine, but it seems to be going well. There hasn't been any real mess-ups in the kitchens yet, knock on wood, but I think I'm gonna like it here.

On a sadder note, I found out yesterday that a good friend of mine was in a car accident and died from the injuries he received. Joseph Elliot Haskins died on October 1, 2006. He had such a passion for food and life and would have been even greater if given the chance. I am glad that I got to meet him and learn a little something about his passion from him.


Life must go on and that is what I am trying to do here. I admit it is a little hard to go into a kitchen and not think about him, but I use that and push forward. He would have wanted people to live and do what they were passionate about. It makes you stop and think about your own life and ask yourself, "Am I doing what I really want to be doing?", "Am I happy"....the answers for me is all one hundred percent "YES". I hope you are too.

Cheers from down under - Laura

Thus end the first three days in basic cuisine. It had it's ups and downs, but I got through it. In today's lesson we prepared 7 different vegetables in a matter of 3 hours. It was interesting. I was such a spazz in the kitchen. I've blown this whole thing out of proportion. I've made it bigger than it should be. I should be taking my time and learning the things i've known, just never really paid attention to. I was supposed to make an eggplant and tomato stew, but I burnt it. After that I just felt horrible. I could not shake it. I went on with the other things, but it was not my finest hour.

I think I am just trying too hard. I want it too bad and I am pushing myself to be better and do better. Maybe cuisine is not where I should be...maybe patisserie...maybe not, i've had some hiccups in there as well. I'm blaming all this on the first week jitters of being at school and all that jazz. Hopefully my entries from now on will be better and more up beat. Let's just all hope that I can't screw up anymore than I have already.

I'm thinking tomorrow is going to be better. fingers crossed!

Happy Birthday Bea! Another year older, another year wiser...atleast that is how the saying goes.

October 9th marks the first day of basic cuisine. I was up by 6:30 and went to school. Class began at 7:30. I thought I had everything with me: my coat, pants, hat, etc...but I forgot my buttons. Stupid! However, I was saved by a girl who gave me her extra buttons. Thank you! It saved me. Then class began by 7:30. Dressed in our uniform, about 40 of us gathered in kitchen 15, the demo kitchen. Here we watch chef go over what we are to do for today's lesson. First we had to go over all the procedures of safety and cleaning - pretty borning, something I have already done, with basic patisserie. Oh well, you can never hear it enough.

Then at 10:30 my day actually begun. We got to go to the kitchens to begin our lessons. It was all about knife work today. I tried to go slow, to take my time, to not rush through anything and not be the first one done. I wasn't. I was the second. A guy beat me. We worked on knife cuts, julienne (match stick), paysanne (shapes), brunoise (small dice) and so on. We also had to make a concassee (chopped up tomato), garlic done in three ways and herbs. It was kinda boring, but I got to work on my knife skills, always a good thing.

Class was over by 2, when class ends. I went to change and begin my walk home. On my way I decided to treat myself to ice cream and look around the shops in the shopping center. Then home to go to sleep for an hour or so, so I can watch Grey's Anatomy tonight. So sad I know...but I've gotten into the show now. So sleep in the afternoon still allows me to wake up tomorrow not so sleepy. The things we do.

I think that my fears of not being able to do both cuisine and patisserie are now layed down to rest. I know I will be able to do them both. It will be hard, I just have to sleep and do alot of washing. Two uniforms for six days. But I can do it. I am determined. So now on to some dinner and Grey's Anatomy...then repeating my cycle of my new life. Talk to ya'll soon.

I am so sorry for my absence lately, but school is well school. Let me try to catch ya'll up on my life without boring you.

October 3 2006 was the first time I stepped on campus at Le Cordon Bleu. It was...well an experience. It was nothing what I thought it would be. It was not neat, white and tidy with bleu trim or anything like that. Le Cordon Bleu is a sub school within a school - Northern Sydney Institute of Tafe, Ryde Campus. It is windows and cement, how classy! But the school has it's own building, but most of the kitchens are in the other building, block A.

I spent most of the afternoon in orientation. I was lectured to about visa requirements and making sure to change my address if I should move. Then we broke for lunch, provided by from Le Cordon Bleu (LCB). It was nice. Then pictures for our campus ID's and then a quick tour. It was pretty boring. However, I meet a guy from the States, Tom, from Colorado...and we chatted during the tour, so it made the time pass faster. Then we were free.

I hooked up with two other people and took a bus into the city with them. We had to find the store that had our uniforms and knife kits. It was a long ride, a long day. We got to the city and had to walk numerous blocks to the store. Finally, fitted with our uniforms, only two each and our knife kits, weighing a lot, we left to find food. We hung out and ate and just talked. It was nice to meet people who shared an interest like I do.

Finally, I got a bus to come back to my place. It was now about 7 at night. It was a long day, but a good day. The walk to school only takes me about 15 to 20 minutes, so that will be my exercise for the day. Plus I have to carry so much with me, there and back...it's going to be interesting.

My schedule is as follows: Thursday, Friday and Saturday I have basic patisserie at 8 in the morning. It lasts until 2:30 and on Thursday I have to stay until 5, because of a theory class. The theory class is just a talk about what is correct in the kitchen, the basic procedures to be safe - food and the chefs/students. It is a good class, but I have already done this about a thousand times. I exaggerate, but you get the point. Monday, Tuesday and Wednesday I have basic cuisine, from 7:30 in the morning to 2. Sunday now really means the day of rest! This is going to be intersting.

I have been talking to some other students. They have told me stories about other students who have tried to do what I am doing, combining the cuisine and patisserie, and they just can't do it, they quit. GREAT! I wonder if I will be able to pull this off. I sure hope so.

Ok, so school. My first day was Thursday. I got to school on time, changed and was ready. However, I forgot my apron. This would normally mean I would not be able to participate in the day's lesson, but being the first day, they were nice. If you forget a piece of your uniform, you will not be allowed to come into the kitchen. You will have to miss that day and take an absence. My uniform is: black and white checkered pants, a chef's jacket with the LCB emblem on it, a white skull cap with the LCB emblem on it, a blue kerchief, a name tag, LCB apron, black non-slip shoes and your knife kit. It's a lot of stuff.

The first day of class was to be easy. We were making scones. I've made these before...so it was going to be easy, right!?! WRONG! I screwed them up. I put Cream of Tartar, not baking powder in them. So they did not rise. Great, great first impression Laura. The chef, he just laughed. But he was nice about it. He is Danish. A very nice guy. I was ahead of class in finishing and he noticed that. He asked me to help him out during the class. But at the end of the day, I have to mess up my lesson. Stupid. Oh well. I am going to say it was only the nerves of the first day of class. I hope that is right. I will prove myself next week.

The second day, we had a new chef. This chef was sweet, a woman from Switzerland. Each day in patisserie we will have a new chef. I felt more at ease with her. We made scones again and cookies. Again, I was the first to finish. So I got to help her out during the class. Then we had to pull out our products, I did not screw it up. It all turned out great! The chef from yesterday came in and I showed him my beautiful scones, he told me I did well. Thank god!

Today, October 7th, was kinda a combination of the last two days. I screwed up on my cake batter - genoise. It is a sponge cake like consistency, very airy. I was mixing it by hand, but could not get enough air....I had to cheat and use the mixer. The chef, from Britain, was nice and helped me. I felt just miserable. I screwed up again! I can't believe it. But the other products turned out great...the other cake. I again finished early and got to help the chef out. It is very nice being able to talk to them one on one and be able to pick their brains. I enjoy that. I just hope that I will be able to prove myself and show them that I can do better. Today, we actually got to ice/decorate the cakes. I wowed the chef on that. She knows that I have worked in a bakery....by the decorating and also by me finishing faster than the others.

Culinary school so far seems to be ok. We are doing a mix of things. Some of the products I have done myself and others I have no idea. This will be the exciting part. I wish that I had brought all my "tool kit" with all my stuff. I am missing so much. The reccommended reading, is a cook book and I have it. When I go to France I will be more prepared! Hopefully there I will not make a fool of myself. But I might, because of nerves and being in a new place with new chefs to impress.

My only worry is being able to carry through this whole diploma. I hope I will be able to hack it. It is straining on your back and feet, little sleep, but I am loving it. This is what I want to do. I just wonder if I will be able to hack it. I am going to take this one day at a time and just not expect anything of myself. I am going to concentrate and do what I know what to do. I am going to ask as many questions as I can and soak up as much information as I can. This is my time to experience and just learn. And that is exactly what I plan on doing. This will open doors to places most can only dream. I've dreamt and now I am going to achieve. My life here is going to revolve around the kitchen, just like college. Like college, I have noisy neighbors, but their music does not go all night, just until 11. The crazy thing about this whole ordeal is that now I am finally on the correct time - sleeping. I go to bed by 9 or 10 at night and wake up by about 6:30 to go to school. It's so weird, being normal. I had to come half way around the world to get to the correct times again...go figure.

I hope this finds everyone in good health. I can't wait to see ya'll...the count down has begun, 10 weeks to soak up as much as possible.

Cheers Mate!

p.s. - Will, I am bringing home about 10 cartons of Tim Tams...all different kinds.

October 2:

Greetings from Sydney, well actually from Ryde. Ryde is your average suburb, like Mountain Brook or Vestavia Hills of Birmingham. I woke up early this morning in New Zealand to catch my plane to Australia. I was just shy of three hours early for my plane....so stupid! I drank lots of coffee to make sure I would not fall alseep in the airport. Guess what, it worked! I arrived in Australia and went through customs, much easier than last time (when they took away my bear). I got a taxi and arrived at The Marharlika Gardens. Of course I would be early though and my room was not ready yet. So I sat in the lobby for about an hour just waiting. Finally, I got into my room.

My room is very basic. I asked for a studio apartment. It has a king size bed (very nice), a bathroom, a closet and a small kitchen (if you could call it that). On the floor there are two iron burns...very classy. There is a table with two chairs, to dine on. To do your dining on, there is a collection of plates, bowls, glasses and silverware. There are about four pieces of each and nothing really matches. I have a mini frige, like you would find at college and a microwave to prepare my meals. I feel like I am at college again. This adventure will test my skills as much as in the Le Cordon Bleu kitchen as well as in my own kitchen where I am living.

The closet is not bad. It fits everything perfectly, but that could also be because I only packed one huge suitcase and one little one. The bathroom though, is quite funny. The shower does not have an end or a beginning, the water just keeps going, hopefully making it down into the drain. We will see, I have yet to try that out. I knew this whole trip was going to be an adventure...so here's to it.

I finally got all settled into my room. I unpacked everything and took inventory of what I would need to eat and just live. I was going to go find my school and a grocery store. My school is about a 15 to 20 minute walk, mostly uphill. The good news, it will be downhill when I come home. The school is very interesting. It is nothing what I thought it would be. It is a part of another school, the Northern Sydney Institute of Tafe, Ryde Campus. I don't know what to expect. All I know, I have to stop day dreaming about things, it never really turns out how you think it should be. I thought of a white building, with the school's emblem on it and the building ledges with blue trim, the school's colors. Oh well, here's to day dreaming.

Well, I must excuse myself now. I have to go to my room to experiment with the microwave containers I brought at the store. This is how I am going to cook for the next 2 and half months, in my room...through a microwave. I am going to look up recipes and then go experiment. When I come home I will be a culinary genius with microwaves, being able to cook more than just ramen noodles! So here is to our dreams

Cheers mate

p.s. - daddy, spell check would not operate, so sorry about the spelling and such.

September 30:

Well today was not at all what I had planned. My alarm did not go off today. I was supposed to have a tour around Rotorua, but I didn't. Instead I woke up around 9:30 to realize that I was not holding my alarm clock in my hand, as usual. Then I began to freak out when I read the time, great. Well, the bus had come and gone already, there was nothing I could do, so I just put the covers back over me and went back to sleep. It was actually a pretty good day.

The rest of the day pretty much consisted of me sleeping. I really needed it. Plus it was all rainy and gross outside. I did not want to walk around in that. And all the sights were far away from town, you needed the stupid bus tours.

For dinner though I went to a great restaurant - a Korean place. It was so yummy. I ate everything. It was a much better experience than last nights. On this trip, I made a promise to myself. I would not eat fast food while I was traveling or in school. I would atleast try to go out for food at a good restaurant or make myself food, just NO FAST FOOD. Well last night, I went to a decent restaurant. I went to Freos, a few blocks away from my hotel. It seemed nice, good decor, good amount of people, and clean. I went in and ordered a great meal: Corona, Parmesan crusted mussels and venison pie. It was all so bad. The beer had no lime, they just did not have any. But I am flexible, I said ok and drank it anyways. The beer was too sweet to drink. I forced myself to drink half of it, I didn't want to throw away $6, but the beer won in the end. The mussels were to chewy, more than I am used to. It was like rubber, so not very appetizing. I ate two. Then the real deal, venison pie. It was supposed to be like a shepherd's pie, creamy mashed potatoes with cheese hiding big chunks of melt-in-your-mouth venison, carrots, onions and a rich sauce. WRONG. I could not eat it. I think my taste buds are screwy. I gave up.

Dinner was not what I expected it to be. I paid the bill and went on my way. While walking out I remembered the golden arches, a couple of blocks back, so I went. The fries were cold, the nuggets were a little chilly, but it hit the spot. If you have ever traveled over seas in not so great places, you will understand. For those of you who have been to Russia, the cuisine over there is less than stellar. When I was there it was all boiled meat and potatoes, morning, noon and night. By the fourth day rolled around, the whole group, even the grown-ups were racing for the golden arches. Sometimes, it is a good thing to see the yellow arches....sometimes.


Today (October 1) was a good day. Over here it is day lights saving....I would assume over there as well, but maybe not. I woke up and got into a huge coach, fit for about 50...too bad there was only five of us, including the driver, a translator, me and a couple. We drove to Waitomo Cave - a large cave with a river that runs through it. The thing that makes this place so special are the hundreds upon hundreds of glow worms that dwell up above. It was amazing to see. The cave is limestone with stalagmite and stalactite's everywhere. The site was amazing.

The glow worms only live for about 11 months. They go through four different stages. Their last stage is turning into a fly. During this stage they have no mouth, so they die of starvation or being eaten by one of their own. The part that lets then glow is in their tail. When born and the glow worms are developing they give off this mucus from their mouth, which drops from the ceiling. This creates a web to attract their food of flys and mosquito's. It was all very fasinating, a little gross at times, but really cool.

Then we went to a buffet lunch at The Big Apple Cafe - a good buffet. Then boarded the bus again and took a 3 hours bus drive to Auckland, where I am now. The trip was not bad, the day was not bad. It was a good ending. Now I am in my hotel, showered and ready to go to bed. I thought I would write in my blog as my last entry for this particular journey, since today is my last day traveling around Australia and New Zealand. (Happy birthday mommy) Tomorrow beings my journey into culinary school. The actual day of start is October 3, but whose counting!?! I have a car coming to pick me up at 6 in the morning to take me to the airport. Where I will wait for hours and board my plane (if it's not late) around 9 for Sydney. After going through customs again, I will find a taxi and go to my place of residence in Ryde, New South Wales, Maharlika Gardens. Go get ready for chapter two of the journey!

So Monday (September 25) I spent in the airports and airplanes of Australia and New Zealand. It was not fun. Of course my plan gets delayed in Auckland for like an hour, so we were late arriving in Christchurch. I was picked up from my hotel at 4;30 in the morning. I departed Cairns at 5;30, arrived Brisbane and left at 9:50 to only arrive in Auckland at 2:50. For the nest three or four hours I spent reading and trying to pass time in the airport. I finally left Auckland around 7 to arrive in Christchurch. The time zone changed again, so I was so messed up. I think New Zealand runs three hours ahead of what I was used to, well actually three and a half hours. I hate time.

So I got to my hotel, which was so nice, and then went to find dinner. I had the best dinner yet. A wonderful soup and of course New Zealand rack of lamb...so yummy. Then I went back to my hotel to chill out and finally get a nice sleep.

The next day (September 26) was great. I had a late tour, which began at 1:30. I got to sleep for a bit, actually I slept like I usually do at home. So I woke up just in time to get my bus. The bus was filled with one other person and the guide, so a whopping grand total of three to tour for about 3 hours. The tour was ok. Nothing too exciting, except that I found out how I was going to get to Antartica now, but boat which leaves from here!

I got back to the hotel in time to shower and get ready to go out with a New Zealand family. Actually the original family's father got sick, so I went to dinner with the lady who organizes it all. Her house was wonderful. Mom, you would have loved it. Fresh roses everywhere, a nice garden and the best part, a garden that grew 19 different vegetables, from beans to root vegetables. It was great.

Dinner was even better - a garden soup, made from her vegetables; lamb with a mixture of root vegetables, broccoli and carrots with a cheese sauce and ginger sauce, respectively; and for dessert a Pavlova, sort of like a meringue with fresh fruit and fruit compote. It was all so good! Webb, if you are reading this, the dessert was like what we made for your dinner (FYI, the cream was supposed to be plain, no sugar, oh well...). We talked after dinner for about an hour over chocolate and tea and then she took me back to my hotel to pack up.

September 27, a Wednesday, was nothing special. I boarded a plane again and went to Queenstown, the adventure place. Don't worry mom, I didn't do anything. I didn't have the time. The only exciting thing I did today was go out to dinner, The Boardwalk. It was fantastic. I treated myself to crayfish (aka spiny lobster) and seafood chowder. It was all so good, then home to sleep for tomorrow's adventure.

Today was Milford Sound. I don't know if it was all it is cracked up to be. Granted we had bad weather, but also we spent more time in the bus to get there instead of on the boat enjoying what we paid for. It took a total of EIGHT hours to get to Milford Sound, four there and four back. We only spent like tow hours on the boat to see the sights. A sight, I thought we could see from where we were staying, just by walking around the lake, part of the 52 miles of shoreline. Don't get me wrong, it was amazing to see, just not 8 hours in a coach to see. I could have done with the day to myself and going to see other sites or sky diving. You live you learn.

Finally, today (September 29) I am in Rotorua. It seems amazing. I am writing now and about to get something to eat. I just wanted to catch ya'll up.

New Zealand is an amazing country, filled with natural beauty. I would love to live here, if not only because New Zealand does not have any snakes! Nothing deadly, except for a spider, which if bitten....nothing serious will happen to you. I would love to spend time wandering aimlessly around the quaint towns and wondering in and out of churches...built when this country began. It has wonderful gardens, miles of track and just beauty. The scenery, the sky, the water, the views - you need to come to see it for yourself. It sort of reminds me or Ireland, the unspoiled beauty of it all...breath taking!

My trip is almost over, only two more tours and then off to school. Alot has changed just in this time, but my time in Australia and in New Zealand has been short. If anyone should ever want to come to either one of these places, please let me know! I will come with you. Also, if you come, don't do a tour - they suck, well most of them.

September 24:

Today I did an all day tour, which was not that bad. However, I got to the railroad station an hour before we actually took off, so that kinda peeved me off! The train took us up through 15 hand cut tunnels, over a water fall and magnificent views of the city and ocean. It lasted about an hour and 15 minutes, not bad at all. Then I went with many others to a coach to go up to the city, well town. I took some time to look around and just hang out. Then I went to meet the hostess and others on my tour to take a walk through Birdworld. It was amazing, so many different types of birds, over 54 in a space. Then it was time to make it down to the skyrail. This was a very large ski lift with enclosed seating for 6 people. It was amazing to go through, 45 minutes. It had two stops. The first stop over looked the waterfall and rocks and the second stop over looked the rain forest.

After the 45 minute ride, I was met by the hostess again to dine on a buffet, which was filled with ok food. I found something to eat though and spent enough time to pass the hour until our next tour.

The next part of the tour was listening to Tjapukai. It was so cool, dance and song. Then we were taught about bush medicine, spear throwing and boomerang throwing. I was ok at it, but there is room for some improvement! We watched a movie about the history of the people, very sad what they went through. Then it was back to the coach to go back to our hotel. I went to bed so early that night.

There is less than a week of traveling left before school starts. I hope everyone is doing well...my prayers go out to you.

I have a new found appreciation for termites. That's right, that's what I said, Termites. I have learned that they actually help over here is Australia, so I like them being over here, where they are actually being used. They drill holes in the trees which provide shelter/homes for birds and their mounds are used for incubation for an animals eggs. It is all very cool. You learn something new everyday.

I have also learned something new: when you are traveling by yourself, you develop a certain limit that you can hold when around people. This includes all types of people, the smelly ones, the rude ones, the old ones, the young ones, the list goes on and on. However, on this tour around Australia (we have not even gotten to New Zealand) I have learned that I can, you can, reach a limit. However, I never do anything. I take it in stride and just grunt and bear it, oh but I am thinking.

So, I left off on the 20th of September. Well...let me just catch you up.

September 21:

I actually got to sleep in today, but wouldn't you know it, I woke up early anyways. I departed Alice Springs to go to Ayer's Rock. I went on a kinda tour. I was picked up just before 6 and taken in a large bus with many others to a site. We were greeted with champagne and canapes (not so good), everything was warm. But I decided to be nice and drink the offerings, eating was a different story. We stayed at this "summit" for about an hour to watch the sun set among the desert and huge rock, known as Uluru.

Now I am all for history, don't get me wrong. I love it, I have even been reading up on it lately. I know, it's weird. But anyways, I think it is important to know what you are looking at, going to see, the history of how, when, why, who...all those W questions. I knew nothing, I don't think anyone really knew what they were staring at, except a huge ass rock. Actually two of them. But this would not be the only time this would happen. You need to know what you are looking at to appreciate it.

Anyways, after sunset, we were escorted to our meal. I of course sat my self, until an Italian couple came to sit with me. They spoke no English, but that did not matter to me. Until, she did the "psst" number to me, so I could take a picture of her and her husband. No, "ummm", no excuse me in Italian, nada! But that was ok too. I took it in stride. Other than being able to communicate with someone, my night was not bad. We had a great pumpkin soup, which I ate as my appetizer and my main meal, because I asked for it. I did try the buffet of food, kangaroo too. It just was not doing it for me. Then dessert with port. And dinner was with red wine. My night was good. But it got even better with the night's sky. Ms McCall, you were right! The sky is just amazing. It would be bring tears to your eyes. It did to mine, perhaps it was the wine, but it really is just breath taking - seeing the Milky Way and stars that you can't see where we are in this world. It was...simply out of this world. I wish you all could be there with me.

After about 4 or 5 hours it was time to pack it up and go home, time to go to bed, since I had to wake up in a few hours to do the sunrise tour.

September 22:

Another tour at 5 in the morning. Great. We went to the base of the Uluru rock. The same rock I spent last night looking at and had no idea what I was looking at. So I actually asked the guide. He told me it was just a huge ass rock, that basically meant nothing to us. It is big, in a desert, surrounded by nothing. That is why American's, Chinese, Japanese and so on comes to see it. However, it does mean something to the Aboriginal people still here. It has stories of how they evolved. It tells their history, something we do not or have not listened to.

I find it amusing also, that during this sunrise tour, all these buses and cars line up. There are lines and rows of people gathered, on their chairs, all staring at the huge rock, waiting for the sun to rise. It was hilarious to see all these people, all lined up, BUT IN THE WRONG DIRECTION. The sun was going to rise behind them. I chuckled to myself. It was a funny site.

After the sunrise, we went to breakfast. I was excepting a huge layout, that is the picture I got from the description. I was wrong. It was ok, juice, coffee/tea, cereal and bread. Not for me, I ate like 4 crossiants. Then we had to meet for the actual tour.

The tour was good. We were led by aborigines. We had a translator too. We learned how the made fire, made glue and even how to throw a spear. We learned alittle about their history - very cool - it all revolved around snakes though, not so cool. The tour only took about two hours and then it was back to the bus and on to the airport. At 1 I was going to Cairns.

September 23:

Today was so cool! I woke up early, but it was worth it. I went to the Great Barrier Reef. I went on a boat under water to see the coral, the fish, everything. It was awesome. Then I ate a quick lunch and got snorkeling equipment on. I tried it out, to see if I could do it. I could. So I went to meet the snorkeling team at one to take a dip in the ocean. We took a boat out the drop off. We snorkelled around for about an hour seeing all these magnificent things. It was truly amazing. Then it was time to get back to the boat and come home. The reef is so cool. During my time on the reef snorkeling, all I could think about was Nemo, which oddly enough comes on, soon! haha.

On my way home I encountered some more people that drive me silly. But those are all things that should be saved for a rainy day. Besides, I am sure in a few years, I will not remember those silly people, so why bother writing about them!

I stay in Cairns for one more night and then I am off to New Zealand. I can't wait.

Also, I would like to defend myself on pictures. I know ya'll must be wanting them, but I figured, it's just not the same. You need to be here to appreciate everything you see, in all it's glory. As soon as I get my computer though, I will try to post some pictures up. keep in touch!

September 20:

First things first: I would like to take a moment to thank my parents, Kit and John Samford. They have showed me a world that is not just in Birmingham. And I just wanted to thank my parents for allowing me to grow up as I did. They did not hold me back from anything. They wanted me to experience life and take chances. They did not shelter me from, ...well life. If you have met my parents and their significant others (Laura Lee, my step mother and Mac, who is like a step father) you would know that they are all louder than life. They love life and experiencing it to the fullest. I get that love, passion and drive from all of them. As do my brother and sister.

On this trip I have encountered some people who think what I am doing is just so weird. They can't believe a woman is doing this by herself. It is a different time so it is not as uncommon for women to be traveling the world. Perhaps I think this way because I have had friends who have already done this - going to France, Australia and Prague, to study for 6 months. I just want to tell my parents thanks for allowing me to grow, experience the world and being comfortable in my own skin. You have taught me to experience life and not be scared of what is in store for you. We would not be given tasks and experiences if we were not able to handle them, "what does not kill us only makes us stronger". You have allowed me to do what I wanted to do since I was little - cook and travel. So thank you. Daddy and mom, thank you for allowing me to live. Laura Lee thank you for showing me life through different eyes and Mac, thank you for believing in me. You have all helped to shape me into the person I want to be.

So enough of that, onto my day:

So I have made up my mind about tours....I DON"T LIKE THEM! I pretty much think they are a waste of time, unless it is something really just spectacular. In the many cases that I have been in, they have not. Just a big fat waste of time. Oh well. My fault I guess, but I intend to do better in the future. If only when planning this trip I was able to talk with my travel agent to tell her what I wanted and what I like to do. But I guess at the time, she knew better than I did, since I have never been to Australia or New Zealand before, so I guess that only means that the ball is in her court! Oh well, next time I will know what I want to do.

Today started off going to the airport at 8 this morning. I left my watch at the hotel and the driver went to get for me, thank god! I would never have been able to live without it, Daniel gave it to me, well actually Emily did (she went shopping for our presents, which is a good thing sometimes, so thanks Em). However, the point is that it is a keep sake, something that means the world to me, plus I have already had to surrender my precious bear! So losing my watch would not be a good start to the day.

So to the airport and then off to Alice Springs. We watched in the airport and on the plan about Steve Irwin's ceremony - heartbreaking! Lots of people went to pay their last respects and there was not a dry eye in the house, I was told. Australia lost three people in a span of just weeks. The country weeped. Very sad time for them.

I got to Alice Springs just before noon. I got my things and went to the hotel by car, where I got food and then went on a "wonderful tour" around the city - NOTHING to really see here. If you have read the book by Bill Bryson, In A Sunburned Country, you would have learned that Alice Springs really has nothing to offer. On the tour we did go to see the Royal Flying Doctor Services, very cool. If someone is hurt within 500 meters a plane with doctors and nurses will come and get you and bring you to a hospital in Alice Springs or near by with better medical treatment. Planes fly to remote areas and help those injured. It was neat. Then on to the cyber school. This is a televised school that reaches over 100 kids around Alice Springs and teaches kids preschool to 7th grade. After which they go to boarding school. These kids are also in rural areas, having to stay at home to help with the farm or they just live too far away from a school. It kinda reminded me of my on-line classes, except without the actual interaction with the students and teachers by radio and television. The set-up this School by Air has is very cool. However, I would not want to spend a day doing this, on a guided tour. It is neat to learn about, but nothing you really need to spend two hours doing. We saw the first telegraph station here, that connected cities from all over the country, which was neat, but again, you don't really need to spend an hour there. Old buildings and dirt. We finished the tour with art work in an art gallery show casing the aborigine's art work. Not so cool - parts, but nothing to spend an hour in...plus art is something you need to do on your own time, not when it is scheduled.

The tour was ok, but I would not reccomment it to anyone. Now I am back at my hotel! I went to eat at some Thai restaurant. And now I am going to go back and take a long hot bath in my room and eventually go to sleep! Thank god!

So what did we learn today: don't do day long tours unless you have heard from other people it rocks! In my case I have yet to find one, well maybe the wine tour in Barossa Valley! But it had to do with wine tasting all afternoon so I don't think that counts!?! Does it? And to appreciate our parents! Stay turned for tomorrow's adventure at Ayer's Rock. Tomorrow I actually get to sleep in! It's about time!

September 19th:

Well hello everyone, I apologize for my absence. Timing has not been in my favor. I have been up early and to bed late, so there has been no time to write on my blog. But right now I am going to play catch up

The last time I wrote I was in Sydney. Since then I have moved on to Melbourne, Kangaroo Island and finally to Adelaide. It was has been a crazy ride, with lots to do and lots to see.

On September 15th, I left Sydney to travel to Melbourne, at 7:30 in the morning. I got in around noon, where I had just enough time to get some lunch and go on a tour, Dandenongs Ranges. Again, it was a quick tour around the city and then travel to the mountains, where we had Aussie Tucker and Billy Tea. It was quite interesting. I drank tea, tried lamingtons and the renowned Vegemite. For those of you who do not know what vegemite is, it is concentrated brewers yeast. The sole purpose of this is to be spread on biscuits (what we call crackers) and consumed. It is an acquired taste, one that I do not know if I have or not, it is still up for debate! Anyways, the tour, I could have done without. There was nothing special to see. I think my time would have been better spent if I was able to venture out in the city and explore for myself. Oh well, you live you learn, plus everything is already set out for me, so no choice!

After the tour, I was dropped with a few other people to the Tramcar Restaurant. This was a real treat. There are three cars, working cars on the railroad tracks. The car is divided into two sections. The first section (where I was) holds 12 people and the next section holds 24. It was fantastic! We had champagne, then a choice of red or white wine or a selection of liquor or just soft drinks. The tables had white linen and set with a carnation, which we got to keep when we left. On the table there was preset pate and red pepper spread with two different kinds of crackers. For dinner we had a choice between two entrees, chicken or beef, of course I choose the beef. Then two desserts, chocolate or a mousse. I choose the chocolate. Dinner was great, the chicken and the beef being cooked in a special designed microwave - so cool! It was quite an experience!

After dinner I went back to the hotel and just rested, going to bed by about 9, very nice!

The next day, September 16, was pretty much a waste, in my mind. It was about 13 hours in a bus. It reminded my of the college trip I took when I was in high school. I was picked up before 8 from my hotel and began the long trip along the Great Ocean Road Adventure. For the first half of the trip I had two seats to myself, but after lunch I had another woman join me, Why did I get crapped out of a seat!?! So unfair, oh well....just no sleeping the second half. It really was not what I thought it would be. There was a lot of winding through the hills, making my alittle sick and remembering the times we had through the hills on the college trip, I just missed my friends and being dressed up for hours! However, I did sit in the back for old times sake!

On the trip I did realize that I should spoil myself and I did just that! When I was on my trip to Ireland with my friend Melinda, I looked over while she was writing. She was updating her List of Things To Do Before She Dies - we all have one, but I did not. So we sat and made a list for me, with her help. Two of my things to do, I can now cross off my list - going to Australia and going in a helicopter. I spoiled myself by paying for a 15 minute helicopter ride above the 12 Apostles. It was amazing to do! I wish I did it longer and went to see more things, but that will be for next time!

After the helicopter ride we went to see Port Campbell - where a reef has claimed over 50 ships and numerous lives. This place has amazing cliffs and views and a strong history. It was amazing to see Razorback and Island Arch. However, these two sites took up about one hour of the 13 hour day. For those who are coming, rent a car and drive it yourself.

The next two days and one night were simply unforgettable! It was amazing! I had a 5:40 am pick-up from my hotel to go to the airport. Where I would arrive in Adelaide to catch another flight to go to Kangaroo Island. However, easier said than done. I was not suppose to leave until night, the plans had changed, I was not informed. But everything worked out for me! The people in the airport were so nice and helped me arrange everything. I was able to catch a plane at 9:25 and leave for the island and begin my adventure.

I was meet when I arrived and traveled with a tour guide (Phil) and two other couples around the western end of the island. We stopped for coffee at Vivione Bay and then went on to Flinders Chase National Park. He showed us a golf course - Daniel you would love, I took a picture of it for you, brown grass, rocks/pebbles for sand and only a dollar to play (that's about 83 cents!). Once in the park we saw a vast forest of trees, ranging from 20 feet inland to 3 feet by the sea. We went to a rock formation which was just breath taking - pictures to come later - Eagle's Beak. Hundreds of years of sea, wind and climate forming these magnificence rocks. Then we journeyed to Cape du Couedic to see a colony of fur seals - so special!

For lunch we went to the storage house for the three families who kept the light house going in the 1900's. It was amazing! Ships, every 3 months hopefully, would stop in the cape too unload the families food for themselves and their horses and so on. A horse and crane would slowly bring up their load many meters above sea level. We feasted on red wine, chicken, salad and 3 different cheeses, all from the island and then dried fruit for dessert. Then we continued our touring. We were able to walk among the kangaroos feeding in a grassy knoll and see joey's popping our from their mother's pouch - the sight was truly amazing.

Around 6:30 I was taken to my B & B, with another woman. We ate dinner at 7, which was celery soup, lamb and chocolate cake - the cook was the best on the island - and it was so good! Then we drank tea/coffee and talked with the owners for two hours about being a travel agent (what the woman did). It was so boring. All I wanted to do was take a shower and go to bed, this happened around 9:30. The day was over, finally, but it was the best day I have had thus far.

The next day, September 18th, was just as pleasant. I went to breakfast at 8, eggs Florentine, pancakes, fruit, cereal, coffee and compotes. It was all so good. Then off the airport to pick up more passengers, a German couple, and on to my second day on the island. Today we ventured south to see a colony of sea lions bathing on the beach, nursing their young and males picking fights. It was truly a sight to be able to walk right beside them! Then we had tea and ventured through the middle of the island, looking for koalas and kangaroos resting among the trees. Slowly we made our way to our lunch site were we had fresh fish grilled with potatoes right in front of our eyes and a big salad. This was followed by fresh fruit and wine. Then we went on a walk to see more kangaroos, wallabies, cockatoos and other various animals native to the island. It was unbelievable! We went to different bays all along the coastline, but we ended up at our tours house to see a joey. They were raising the baby kangaroo because someone ran over their mother. Kangaroos are as common to them as dogs are to us, as pets and seen on the side of the road. I got to hold the joey and see it jump around and go head first into a "pouch". It was so cool! I want one!!!!

That was the last stop before the airport and on my way to the main island, once again. I got to my hotel around 9, ate dinner and went to sleep. A very pleasant day!

Finally today, September 19th. Today was also a good day. I went to the Barossa Valley to taste wines and go on tours. It was amazing. Australia is supposed to have the oldest Shiraz vines here, about 160 years old. I got to taste this smooth tasting wine. It was beyond words, so smooth, so velvety, robust but not too much, just so good. There are no words. We went to several vineyards around the valley, tasting our way through. We stopped at a candy/dried fruit store and got a few goodies and then continued on. We went to a sweet bakery, where I got dinner, pastie (a savory pastry filled with meet, potatoes and carrots, which I will be eating shortly) and stopped to have a coffee. I got hot chocolate. Then we began to make our way home, around 6.

So now I am sitting at a computer in my hotel writing all of this to ya'll. Tomorrow I leave for Ayer's Rock, where I am to have another tour on a bus (I hope it is not a waste), so stay tuned to find out.

ps - daddy the toilets flush unusually. There are two handles, one with a half moon and the other with a full moon. I think this is to tell if it needs a full flush or not....anyone who has been here, can you clue me in?

Also, hooray for the tigers! I wish I was able to see it, but the timing is so bad, plus, internet cafes are not open at that hour!

Hope everyone is doing well! I'll try calling soon, love

Laura

September 14th:

I would like to take a moment to tell everyone for looking at my blog and supporting me. I am sorry if I was unable to send you the link directly (bacon leg), but that is because I did not have your e-mail address in the first place, whose fault is that?

I would also like to a take moment to tell you about my writing style. For the past almost decade I have been keeping a journal. I write in it everyday and record my life. Keeping a journal means that you do not have to keep track of grammar, spelling, the flow of the piece. You get to do anything you want, because you are writing for yourself. However, this blog is not just for me, it is for people to read, family, friends and strangers. So I have to think about ya'll and how you will be able to comprehend my thinking. So I am going to try to make things not jump around so much, check my spelling and all that jazz....

So onto the day's events. Last night was very relax. I found something to eat and brought it back to the hotel after walking around the city all day. I just took the time to sit and unwind. It was very nice. This rolled into the next day, since my tour did not begin until 2. So I took my time getting up and moving. But before long I was on my way to find lunch and then join a coach to take a tour of the city.

Just as the tour name suggest - City Sights and Bondi Beach - we did just that. We took a coach all around the city. We went to George Street (where all the districts are located, financial, business, garments, food and such), the Rocks (the first settlement came in) and other places. We traveled to The Gap, where the port opens into the sea - a wonderful place. This was probably my favorite, because I was able to smell the sea air, feel the breeze from the ocean and just relax. It was perfect.
The one thing I learned from touring is that people that their touring very seriously!
Case In Point - An elderly Asian couple, who could not speak English very well, was on the tour with me, before the tour began the driver asked everyone to turn off their phones and beepers, for obvious reasons. Well during the tour, about 20 minutes into it, her phone goes off. She picks it up to answer it and talks for a few moments. The bus driver stops the bus, takes off his seat belt and turns around, telling the woman to turn off her phone or he was going to throw it out the window in a second. Well, her conversation lasted more than just a second. Meanwhile, the other tourists were just plain nasty, sighing and telling them to be quite! It was awlful, I felt so bad for them. For all we know, it could have been an emergency! Oh well.
The tour was finished around 6, when I was dropped off at my hotel. I got room service and went to sleep. Overall the day was okay. I would not rate this as something you just have to do when you come to Sydney. Next time, just go get lost and wonder! I think your time would be better spent!

Septmeber 13th:

Thank god for 12 hours of sleep, a comfortable bed, my own pillow, and a long shower.

I am happy to report that my night was much better than the morning. Last night I walked to a restaurant, the Summit Restaurant, (I was careful mom!). I passed it about 7 times, because the people in my hotel are not really good at directions. So I was lost for a good 15 minutes trying to find my restaurant, walking up and down the same road. Finally I gave in and just asked someone. But they did not know, so back to wondering. Thankfully I found it. I went to the 47th level (floor) to the restaurant. It was a revolving restaurant, so I could have a full view of Sydney....a full 360 degree view. It was breath taking, I saw everything - the Opera House, the bridge, the tallest building and so much more; the view went on forever (on a good day, you could see to New Zealand). Dinner was good. The wine outstanding (pinot noir from right here in Sydney). The wait staff just great.

I think people find it weird when someone is dining alone. I think it is nice. I know these two things because I dined alone, something I think I will be doing this whole trip and secondly because my waiter asked me, plus a few stares from surrounding tables. I find it to be a time to just relax, to take in your surroundings and to reflect on your day. I think I might do it more often, just because I can.

Anyways, then I walked back home, again I was careful mom. I came home and crashed! I don't think it was even 8 yet, oh well, I deserved it.

Today's adventures was just great! I got to see and smell the fresh ocean air. I went on a boat ride through the harbor and up around the more fancy houses, owned by Nicole Kidman and Russell Crowe. It was breath taking - Daddy, you would have loved it. The bridges, the coastline, the beauty. There was a couple behind me that made it a very interesting tour - commenting on everything, stupidly I might add. Now I cannot really judge them, because I do not them, but they were being quite silly. They keep remarking on how rough the sea was, We were in the bay for crying out loud! It reminded me of when we were out in California getting the Suladan - Now that was rough waters, hugh swells! But I kept my mouth shut and just went on listening to the commentator. It was awesome though!

After the 2 hours and 20 minutes at sea, I went to find a nice little restaurant on the water. I read my book, took in the sun and ate pasta, so good! I was quite content. Then I walked around some more and just tinkered around. I could get used to this kind of lift style!!!

The one thing I love about Australia is that the wait staff does not bother you when you eat. They serve you and then go away until you ask for them. It is great.

September 12:

Well today marks my first day here in Australia, the Great Down Under, home to sleepy koalas, the beautiful harbor and the Opera House, the dangerous outback and so much more. Here is my first impression:

I began this trip on Sunday afternoon, leaving from Birmingham, Alabama around 5:40. We learned that the flight was going to be delayed about an hour. So we sat on the runway just waiting until Atlanta let us leave. We were off and got to the Atlanta airport just 20 minutes before my next flight left to go to Los Angeles. So I ran the concourse to the terminal, running up the broken escalator and making it onto the flight. Then we arrived in LA. I saw the monitor flashing SYDNEY and BOARDING, so I ran again, through the concourse to make it to the terminal over, only getting there to find out it was the wrong flight. This was about 30 or 40 minutes before my actual flight was suppose to leave, I still had to get my ticket and go through security once again. I had to walk over three terminals to get the correct one. When I jumped through all the hoops I arrived to my gate just in time to find out that the flight was delayed for over an hour. Great. So I was left being hungry, sweating, angry and tired.

Eventually I got on the plane to go to Sydney. I had a window seat and sat by this lovely couple, whose name I have no idea, because we never talked, the beauty of it all. I got to sleep for about 6 hours and then watched movies and read.

I arrived in Sydney a little after 8 in the morning on a Tuesday morning. I went through all the things we are suppose to and then I got into trouble. The bear that mom gave me, like 6 years ago, was being confiscated, because they had no idea what it was made out of - seeds that cannot be taken into the country because of something or other. I burst into tears, because they were 1) going to have to cut into my bear, 2) send it off to get tested, taking 21 days or 3) I could mail it back home. I chose the third choice. So all teary eyed, I went with the security woman to find my driver, drop off my bag with him and went to mail my bear back to the states. It was terrible. I was so upset - I think because I love my bear, I was so tired and I was hungry. Not in a good mood to deal with all this.

Finally, in the car and on to my hotel. The driver was nice, he tried to cheer my up. He did his best. Then to the hotel - I could not check in, not until 2. So plan B, food and then find Le Cordon Bleu. However, the school is too far away, so plan C. Walk around town and see what I can find. This would be a great idea, but the weather is not that cooperative - rainy and cold weather. So plan D - out of options. So I thought I would write the entry and then go find something to occupy my mind.

I know there is nothing I can do, nothing that could have been done to prevent any of this from happening, so just look to the future and hope for the best. Actually my bad luck with flying I blame on the Ireland trip, but that is awhole different story, for another time and another place.

The one weird thing that happened to me today is that I missed September 11th. I missed a whole day of my life - is that weird to anyone else?