So much has happened in the past couple weeks, there's no way I can fit this into a FB status update. May 31st Scott and I, with help from my dad and Scott's bro, loaded up a Penske with our belongings and left Minnesota for Washington. After four days on the road, we arrived in Olympia, signed the lease to a townhouse we had physically seen, and moved in with our two cats, Chandler and Murph. My dad and uncle actually did I great job of picking the place for us, I love it! We decided to move to Olympia after Scott received a job offer from a large clinic there. The area is beautiful, surrounded by dense forests, water inlets, deer, and dread-locked hoodlums.
You may remember this and this. We are coming up on a year and a half now since I decided to forgo resurfacing surgery on my hip in favor of waiting for a total hip replacement. We came to the conclusion that this transition period between jobs would
be a good time for me to receive my much needed hip replacement.
Therefore, I have forgone job hunting until I know when I can return to
work. The move has been physically challenging for me - thank God for Scott, my dad, Uncle Lon, and Brian for doing the grunt work. The surgery will take place in Medford, OR, where my parents live, so they can care for me during recovery while Scott starts his new job.
Planning a move halfway across the country is a challenge in itself, add planning for surgery on top of it. Originally scheduled for June 10th, in the past week, the surgeon's office has changed that date from the 10th to 20th, to the 13th. Our meticulously laid plans go out the window! Then, yesterday, Murph goes missing. Nowhere to be found. No idea if he is inside or out. We passed out fliers and took some to nearby clinics and shelters. He made it this far, we really hope he comes home.
This morning is my pre-op with the surgeon, Dr. Hadi. I'm going to try and answer some of the questions I've been getting here, in case you are curious.
My current condition:
Rapidly deteriorating. I have daily, radiating/burning pain from my hip, even if I "take it easy". I no longer like to climb stairs with my left leg. Standing up from a sitting position is a slow process, I feel stiff, as though my leg doesn't want to straighten up. Bending to tie shoes, etc., is uncomfortable. Anything more strenuous than walking is out of the question. The pain disrupts my sleep, it can be hard to find a comfortable position.
The implant:
I decided a ceramic-on-ceramic implant is the best for my situation because they can last up to 30 years before needing adjustments. My surgeon warned me there is a 5-10% chance of it squeaking. Yes, squeaking, like if you rub the bottom of two coffee mugs together. You can look it up on YouTube.
Surgery:
Like I said, June 13th (Thursday), with probably two nights in the hospital. The surgery I'm oddly calm about this because I know what great improvement is going to come from it. Remind me of that when they start poking me with needles...I've heard from several people that they noticed immediately after surgery decreased joint pain.
Post-op/Recovery:
Following surgery, I will have some physical therapy to strengthen the muscles around the implant, regain range of motion, and track my progress. I will have exercises to do at home as well. I plan to stay with my parents until I feel strong enough to get around on my own safely. I was told the average THR patient returns to work after 8 weeks. Since I'm younger, I could bounce back faster, but we'll see. I hope to be back up in Olympia in a month. Portugal.The Man concert July 18th....maybe with my walker - yeah!
I welcome any questions! I want my buddies in Minnesota to know I MISS YOU and your support is my strength, even from far away.
Love,
Rachel
Showing posts with label spring. Show all posts
Showing posts with label spring. Show all posts
Friday, June 7, 2013
Monday, May 14, 2012
A weekend in Denver
Two years ago, I moved to the Twin Cities from Denver, CO. After having lived there for 6.5 years, I was itching for change: A new job, new faces, new places, and a new chapter with Mr. Scott, who was in his second year of vet school here in St. Paul. It's been an eventful two years, with highs and lows, successes and curve balls. I have to be thankful for the life lessons I have learned and the insight I have gained.
I also consider myself extremely blessed to have been quickly welcomed into the fold of Scott's peers. Having witnessed countless hours of studying and cringe-worthy slide shows, I've been deemed an "honorary vet student." Along with baking a cake, I could probably diagnose your horse with colic and give your cat a body condition score.
Still, I have missed my girlfriends in Denver since the day I left. It took longer than I had ever expected, but two weeks ago I was finally able to fly back and spend a long weekend visiting my college and work buddies and their families. It was wonderful, glorious, and full of sunshine.
Elle and I met as freshman at Johnson & Wales. We didn't bond until the second trimester, as I slept through our academic classes {but still pulled A's, thank you very much}. But once we got in the kitchen, she made me laugh, and we've been fast friends ever since. A couple years later, I got her a job working with me at Gateaux Bakery. She is an INCREDIBLE cake artist with an eye for whimsy and style for miles. I've told Elle before that she is the voice in my head that coaches me through decorating.
Audrey was a fellow pastry student and Gateaux employee as well. I adore her for being so sweet and silly. She and her husband Rob "adopted" me, and spending time with them showed me what true love should look like. I can't wait for a Baby Jones, as these two will be the most devoted parents.
Miss Kelly infiltrated Gateaux after relocating from Charlotte, NC, where she also attended Johnson & Wales. Honestly, she's too cool to be my friend. I am Screech and she is Kelly Kapowski. But somehow our opposites attract and made for some of the most memorable Denver nights to go down in history. Thank you, Kelly, for helping me find my inner badass. I would walk 10,000 miles for you.
I wish I could hop on a plane and visit every month, but my heart is full to the brim for a little bit having seen these great people again. Elle and Chris are planning to wed in 2014 in New York, so I will for sure be seeing this bunch again then, if not sooner {please, oh please}. Kelly and I are collaborating on her cake!
Love,
Rachel
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I also consider myself extremely blessed to have been quickly welcomed into the fold of Scott's peers. Having witnessed countless hours of studying and cringe-worthy slide shows, I've been deemed an "honorary vet student." Along with baking a cake, I could probably diagnose your horse with colic and give your cat a body condition score.
Still, I have missed my girlfriends in Denver since the day I left. It took longer than I had ever expected, but two weeks ago I was finally able to fly back and spend a long weekend visiting my college and work buddies and their families. It was wonderful, glorious, and full of sunshine.
Elle and I met as freshman at Johnson & Wales. We didn't bond until the second trimester, as I slept through our academic classes {but still pulled A's, thank you very much}. But once we got in the kitchen, she made me laugh, and we've been fast friends ever since. A couple years later, I got her a job working with me at Gateaux Bakery. She is an INCREDIBLE cake artist with an eye for whimsy and style for miles. I've told Elle before that she is the voice in my head that coaches me through decorating.
Audrey was a fellow pastry student and Gateaux employee as well. I adore her for being so sweet and silly. She and her husband Rob "adopted" me, and spending time with them showed me what true love should look like. I can't wait for a Baby Jones, as these two will be the most devoted parents.
Miss Kelly infiltrated Gateaux after relocating from Charlotte, NC, where she also attended Johnson & Wales. Honestly, she's too cool to be my friend. I am Screech and she is Kelly Kapowski. But somehow our opposites attract and made for some of the most memorable Denver nights to go down in history. Thank you, Kelly, for helping me find my inner badass. I would walk 10,000 miles for you.
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| My darling Elle, my faux-hawk and I, enjoying a night on the town. |
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| Sunday: A Rockies game. My first grand slam! |
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| What hangover? |
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| Audrey's dad, Stephan, Audrey, myself and Audrey's "roommate" Rob, who she happens to be married to ;). Audrey makes THE BEST spanikopita you will ever eat. |
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| The Trifecta! Me, Kelly, and Elle |
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| Elle's dad, Steven, and her FIANCE! Chris. Elle's family hosted a BBQ on Monday. |
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| Love this one of Chris and I. You know you missed me! |
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| One of my many mommies, Donna, and Elle |
I wish I could hop on a plane and visit every month, but my heart is full to the brim for a little bit having seen these great people again. Elle and Chris are planning to wed in 2014 in New York, so I will for sure be seeing this bunch again then, if not sooner {please, oh please}. Kelly and I are collaborating on her cake!
Love,
Rachel
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Sunday, April 1, 2012
50's Frocks
Spring gets me excited about fashion like no other. Especially in MN, it's hard to rock a cute outfit when its bloody cold out and heels are not an option.
This year I'm feeling drawn to vintage dresses with a 50's vibe, bold colors, and prints. These dresses may require tights for a while yet, but hope is on the horizon! The best thing about 50's styles is how they emphasize shapely, feminine curves with a nipped waistline. Just add pumps for a truly flattering silhouette.
Here are some examples from my favorite bloggers:
My virtually non-existent shopping budget is a challenge, but I found an adorable sundress at Goodwill for $3 last week! I also scoured the nearby Marshall's for deals and clearance items that can be altered. I'd love to find some frocks like these!
What looks are you anxious to wear this spring?
Love and sunshine,
Rachel
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This year I'm feeling drawn to vintage dresses with a 50's vibe, bold colors, and prints. These dresses may require tights for a while yet, but hope is on the horizon! The best thing about 50's styles is how they emphasize shapely, feminine curves with a nipped waistline. Just add pumps for a truly flattering silhouette.
Here are some examples from my favorite bloggers:
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| Jessica Quirk in a self-made shift. |
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| Iris in a recent fave on Fashion Zen. I want those glasses! |
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Adorbs-balls Keiko Lynn, whom I am now stalking thanks to my sister in law.
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| Karla models some vintage and re-worked vintage dresses on Karla's Closet. |
My virtually non-existent shopping budget is a challenge, but I found an adorable sundress at Goodwill for $3 last week! I also scoured the nearby Marshall's for deals and clearance items that can be altered. I'd love to find some frocks like these!
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| Hunky Dory dress, ModCloth |
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| Work with Me dress, ModCloth |
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| Silence and Noise dress, Urban Outfitters |
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| Custom Pinafore, Etsy |
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| Nina Ricci Spring 2012 - Complete with pillbox hat! Sheer fantasy. |
What looks are you anxious to wear this spring?
Love and sunshine,
Rachel
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Tuesday, March 20, 2012
Fresh Start
Happy first day of spring! It seems very appropriate that I begin writing again today. SO MUCH has changed since my last post, allow me to bring you up to speed.
I have to mention that Christmas, although it feels like ages ago, was AWESOME. I got my fondant crimpers! A definite highlight was my golden 26th birthday, complete with high school friends, family, Mr. Scott and his family, dulce de leche cupcakes, and ruckus games of Pictionary and Wits and Wagers. To have all of my favorite people in one room was the best gift ever.
Of course, upon my return to Minnesota, shit got real again. The bakery was in a downward spiral, and I was ready to abort. Within about two weeks of job searching, I landed a decorating position at Queen of Cakes. This 8-year-old specialty cake shop in Edina, MN, produces over 100 cakes a week, and projects to book about 500 weddings this year. My prayers were answered for a job that took me out of the pastry chef/manager role and into one that let me go back to just decorating and building my strengths artistically. On top of that, I was instantly enamored with the owner, Terri. I am eager to learn as much as possible from her, and her kind heart is as apparent as her skills.
That being said, it was instantly challenging for me to switch from decorating predominantly with chocolate and fondant, to a traditional, all buttercream style. I've been practicing one way of doing things for 7 years now, but this was exactly what I wanted: A new outlook and new skills. {QOC does use fondant and other decorating materials other than buttercream, just not on the majority of their orders.}
My free-hand drawing was atrocious in the beginning, but I am improving, thanks to the "cheater" methods I've learned. These may seem elementary to some, but I really was never exposed to these before! One is the Piping Gel Transfer. Much like how I would trace an image with chocolate before, here you trace it, again on parchement paper, with piping gel. The paper is placed gel-side down on the cake, leaving lines to guide you in your design. You can read a little more about it here. We also have a projector, that allows one to project any image on the top of a cake and easily adjust the size to fit. We trace the lines with a toothpick and pipe the design accordingly.
This dragon cake is an example of where I used the projector to position the image on the cake and traced the outlines to fill in. The details are free-handed over the top.
One more trick I had never heard of was using a make-up powder puff to flatten a piped buttercream design. The powder puff is dipped in powdered sugar to avoid sticking, and then used to pat down, say, raised dots and lines, the body of the dragon above, or to blend away flaws in your base coat.
See how the dots are flat in this picture?
Airbrushing was something I had done a few times at Fresh Fields, but never had formal training with. Its actually quite fun! You can create some really neat effects, and I can't wait to get better at it. The trick is to dilute your colors with rum and blend thin layers rather than heavy ones.
My first airbrush sunset!
And there is so much more! Buttercream flowers (tricky little bastards), figure piping (making people gives me a panic attack), the UMBA conference coverage, and some super exciting news about my new partnership with Premier Food Products!
Even though I don't feel completely "settled in" to this new job yet, I am looking forward to three months from now when I don't feel like the new girl and I'm more comfortable with these new techniques. I'm excited to go to work again, and that, my friends, is priceless.
Love,
Rachel
I have to mention that Christmas, although it feels like ages ago, was AWESOME. I got my fondant crimpers! A definite highlight was my golden 26th birthday, complete with high school friends, family, Mr. Scott and his family, dulce de leche cupcakes, and ruckus games of Pictionary and Wits and Wagers. To have all of my favorite people in one room was the best gift ever.
Of course, upon my return to Minnesota, shit got real again. The bakery was in a downward spiral, and I was ready to abort. Within about two weeks of job searching, I landed a decorating position at Queen of Cakes. This 8-year-old specialty cake shop in Edina, MN, produces over 100 cakes a week, and projects to book about 500 weddings this year. My prayers were answered for a job that took me out of the pastry chef/manager role and into one that let me go back to just decorating and building my strengths artistically. On top of that, I was instantly enamored with the owner, Terri. I am eager to learn as much as possible from her, and her kind heart is as apparent as her skills.
That being said, it was instantly challenging for me to switch from decorating predominantly with chocolate and fondant, to a traditional, all buttercream style. I've been practicing one way of doing things for 7 years now, but this was exactly what I wanted: A new outlook and new skills. {QOC does use fondant and other decorating materials other than buttercream, just not on the majority of their orders.}
My free-hand drawing was atrocious in the beginning, but I am improving, thanks to the "cheater" methods I've learned. These may seem elementary to some, but I really was never exposed to these before! One is the Piping Gel Transfer. Much like how I would trace an image with chocolate before, here you trace it, again on parchement paper, with piping gel. The paper is placed gel-side down on the cake, leaving lines to guide you in your design. You can read a little more about it here. We also have a projector, that allows one to project any image on the top of a cake and easily adjust the size to fit. We trace the lines with a toothpick and pipe the design accordingly.
This dragon cake is an example of where I used the projector to position the image on the cake and traced the outlines to fill in. The details are free-handed over the top.
One more trick I had never heard of was using a make-up powder puff to flatten a piped buttercream design. The powder puff is dipped in powdered sugar to avoid sticking, and then used to pat down, say, raised dots and lines, the body of the dragon above, or to blend away flaws in your base coat.
See how the dots are flat in this picture?
Airbrushing was something I had done a few times at Fresh Fields, but never had formal training with. Its actually quite fun! You can create some really neat effects, and I can't wait to get better at it. The trick is to dilute your colors with rum and blend thin layers rather than heavy ones.
My first airbrush sunset!
And there is so much more! Buttercream flowers (tricky little bastards), figure piping (making people gives me a panic attack), the UMBA conference coverage, and some super exciting news about my new partnership with Premier Food Products!
Even though I don't feel completely "settled in" to this new job yet, I am looking forward to three months from now when I don't feel like the new girl and I'm more comfortable with these new techniques. I'm excited to go to work again, and that, my friends, is priceless.
Love,
Rachel
Wednesday, October 12, 2011
"Dress My Cupcake"
We all know how I feel about cupcakes: They better taste good, and they better look smashing. Now that is appears cupcakes are no longer a trend but a bakery staple, I think we will be seeing more and more trends in styles of cupcakes, flavors, etc. (I'm waiting for the $1,000 cupcake that comes encrusted with diamonds.) One trend I am totally on board with is cupcake wrappers. Unlike the baking cups cupcakes are baked in, these are fancier, bottomless "cups" the cakes sit in. They come in all varieties of colors and prints for any occasion you can imagine.
Dress My Cupcake is the leading manufacturer of cupcake liners in the world, and even better, they are made right here in the US of A! When I found out they were offering samples to local bakers, I jumped at the chance to get my hands on just of few of their designs. Dress My Cupcake wrappers are available through retailers, but you can easily view their collection of over 1000 designs and order through their website.
It's hard not to be inspired by the changing seasons in rapidly approaching holidays, which is exactly where my head went when I received my dazzling assortment of wrappers. I started by grouping them into coordinating color schemes.
Dress My Cupcake is the leading manufacturer of cupcake liners in the world, and even better, they are made right here in the US of A! When I found out they were offering samples to local bakers, I jumped at the chance to get my hands on just of few of their designs. Dress My Cupcake wrappers are available through retailers, but you can easily view their collection of over 1000 designs and order through their website.
It's hard not to be inspired by the changing seasons in rapidly approaching holidays, which is exactly where my head went when I received my dazzling assortment of wrappers. I started by grouping them into coordinating color schemes.
Halloween palate using the "Emma" and "Halloween Scream" designs.
Each are sold in packs of 12 for $9.99. Decorations are all fondant, made by me!
Cupcakes roasting by an open fire....Fall palate using the "Emma" design again. Fondant leaves and acorns by me.
Winter palate. I could easily see these at a black and white wedding, a la Kim Kardashian (I can't believe I just said that). Styles used here are the "Classic Black Damask" and "Platinum Glitter" in silver and black ($23.99/12). I really like these because they are grease-proof. And the silver dragees set them off perfectly.
Christmas is coming...palate. I really love changing up the expected Christmas green by swapping it for turquoise. The look is fresh and chic. These ruffled cupcakes in their "Platinum Glitter" wrappers would be lovely for a sophisticated holiday gathering. Make your own ruffles by cutting circles of fondant, folding them in half, and then folding in half again.
P.S. I love Christmas.
Spring brings a palate of girly pinks and purples, flowers and butterflies. I think girls of all ages would appreciate these at a birthday party or spring tea. This first photo finally caught a fraction of how much these things sparkle. I made the decorations using colored white chocolate.
Thank you again to Dress My Cupcake for this awesome opportunity to get creative! Cupcakes with no wrappers will look so boring from now on...*sigh*
Love,
Rachel
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