apparently I am extremely good at making meuniere

[pennie_dreadful]

Grouper Meuniere, that is (supposed to be trout, but hey we use what we've got).  I got some lovely pats on the back from the chef and fellow classmates.  Last week everyone loved the poblano cream sauce, too (although the chef said it needed more salt...however his was the only dissenting opinion).  And then there was that compliment on the way I presented the grouper I made last week, for international cuisine.  I just felt like sharing.  You know.  That I am gettin' pretty good at this whole chef thing.  :D  Pics will follow tomorrow.