6/16/11

Theresa111 wrote:

Doreen? Where are you?

11/30/10

Theresa111 wrote:

Hey, I haven't forgotten about you Doreen. When is your term up and are you intending to stay in NYC?

10/07/10

Theresa111 wrote:

www.halfhourmeals.com/communit...

10/06/10

Theresa111 wrote:

Okay, I will start thinking up the questions. ha ha.

10/02/10

Theresa111 wrote:

Are you ready for another interview?

8/18/10

Theresa111 wrote:

Remember never let any water near your chocolate. it's so interesting, tempering and the complexities of chocolate. Enjoy!

8/16/10

Theresa111 wrote:

www.danielnyc.com/cafebouludNY... You must be doing splendidly if you are interning here.

8/16/10

Theresa111 wrote:

I want a photo of you in your uniform, please.

8/16/10

Theresa111 wrote:

Great. I will look of your restaurant. Do you want to do another interview?

8/15/10

Theresa111 wrote:

Dolly! How in the world are you my dear? How are classes? Please give my best regards to Chef Torres!

5/27/10

Theresa111 wrote:

Here is his website: We went to his first place DUMBO. www.mrchocolate.com/default.as...

5/26/10

Theresa111 wrote:

All Pastry, right?

2/27/10

Theresa111 wrote:

Doreen, Are you in NYC attending FCI? Haven't heard form you for months and have been wondering if you are stateside or not.

11/18/09

Theresa111 wrote:

Knife Safety: that should read close to your side.

11/18/09

Theresa111 wrote:

Right! Keep a small, (fits in your pocket) notepad and pen. Write down instructions and recipes as you are able. This will be your personal yet very important work instruction book, which you will add to every job you work. You'll see. Plus, see if you can get copy of FCI Pastry Student book and get a head start. Just some friendly suggestions.

11/18/09

Theresa111 wrote:

If you are not working Sunday morning, we are having a gathering Saturday night in Community Discussions. Please drop by if only for a few minutes. Good luck on your new job. Dod you get your non-slip clogs yet? Believe me, there is nothing funny about slipping and falling down as it can be dangerous. Also, remember knife safety. Always carry your knife pointed downward, lose to your side. Never walk with anything sharp pointed out away from you. Oh, and have fun.

11/16/09

Theresa111 wrote:

When the Pilgrims and the Native Americans shared the first meal together, they were giving thanks for freedoms, friendships and just plain sharing. I will wait to allow Trish to answer your Thanksgiving questions, first.

11/15/09

Theresa111 wrote:

What I find thrilling is that you are what ... 13 or 14 hours ahead of us, and right now you are in the future and I am in the past. See what a cool place this is? You are on the other side of the world. We're so ... Half Hour Meals International!

11/15/09

Theresa111 wrote:

Dolly, this is a valid question. I believe you are speaking of confectioners suger, or powdered sugar. We call this 10X to differentiate between cane sugar and the ground down sugar. Because it packs down, one must always aerate it before use, or sift, then measure. Try it and see if it helps.

11/15/09

Theresa111 wrote:

67.19.19.155/user/cookingwithc... I left another comment on your feature post. My dear, you have such a winning smile and stunning future. Make the most of it.

11/14/09

Theresa111 wrote:

Her is the link to grab the widget code for Featured Member:
halfhourmeals.com/account/blog...

11/14/09

Theresa111 wrote:

It was my pleasure. Why not leave a message in the comment section , at the end of the feature post?

11/14/09

Theresa111 wrote:

You are now a star. Shine brightly Little Pastry Cook! Safety First. Write a blog and link back. Print this and send it in with your application to FCI. They will be impressed.

11/14/09

Theresa111 wrote:

Every time I see your face I have got to grin from ear to ear! Tell your parents you are Just adorable. Ha!

11/13/09

Theresa111 wrote:

Sending them now. If you cannot open WORD.docx, I have an iMac, let me know and I will copy and paste them into another email. Include any photo of yourself you really like, in .jpeg and type your answers below each question, safe and send it right back. If you can do it right away, I can feature you this Saturday. I usually post that day and on Wednesdays. Thanks!!

11/13/09

Theresa111 wrote:

the computer woes are gone and the new server is working great. I saw your newest dessert and your friend's family cannot help but like it! I am sending the interview questions today.

10/22/09

Theresa111 wrote:

Yes, I understand they approve them before they are visible. Give it 24 hours or less. Happy day.

10/22/09

Theresa111 wrote:

You've got it! I cannot wait to get to this interview. I have a few ahead already scheduled. In the meantime, please join in and I will send it along soon.

10/22/09

Theresa111 wrote:

I will delete the email address but there is a - )dash) between the word who and the word is. Should I include the dash? Or, is it just that you were going from one line in the message to the next? Please clarify and then I will send questions to you in about a week or less. Thank you.

10/21/09

Penny wrote:

Welcome to HHM Dolly! I love your blog!

10/21/09

trishag wrote:

Hi Dolly. Welcome to HHM. I love your blogs. Do you take all your photos? They are great too. Please join us in our community discussions.

10/21/09

Theresa111 wrote:

Dolly, I really like your food blog. Well done.

10/21/09

Theresa111 wrote:

Welcome to Half Hour Meals. Glad to meet someone else who loves petite desserts. I would like to interview you, because you might just be our youngest cook. Please, if you are interested, leave me your email address, I will copy it and then delete your shout message. If you have friends who are into cooking as you are, tell them about our site. We do weekend events and gather in the Community Discussions. Please feel free to post some of your favorite recipes and try a few of the ones listed.