Everything Old Is New Again

Is there anything as frustrating as watching your fruit wilt, rot or shrivel up before there is enough time to eat it all? You might think that working in a private home, for a large family, would make this less of a problem, but surprisingly, it does not.

Fresh fruit preferences in the home where I work are akin to fashion designers in Heidi Klum’s world, one day something is in….and the next it’s out. Unfortunately, I’m always the last one informed and just when I think I know who likes which fruit, and how much of each I need to buy to keep everyone happy, the rules change.

Catering to so many different preferences is a challenge and I’m forced to get creative when the apples start to resemble shrunken heads and the bananas turn to compost before my eyes.

A few days ago, when presented with a colander full of puckered grapes, I had a thought. When tomatoes have seen better days I make oven dried tomatoes, so why not do the same thing with the grapes?

The grapes had seen better days

After plucking the grapes from their stems, I threw them onto a couple of sheet trays (I had red and muscat grapes and decided to keep them separate) and placed them in the oven at 200 degrees. Five hours later I was rewarded with the plumpest, juiciest raisins I’ve ever seen. They were huge and delicious and packed with flavor. The muscat grapes, in particular, were fantastic. They were sweet, musty and perfumey, just like a glass of muscat dessert wine, and really got me thinking about the many ways in which I might use them. Scones, muffins, cookies? Suddenly I saw a world of possibility and found myself absently humming the tune ‘Everything Old Is New Again’.

2 hours into the drying process muscat raisins

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Online Courses
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
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            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
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            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            Good for Working Adults
            • Accredited
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
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