Guess what?

Does anyone here know what cholent is?
How about jewstew?
I not-so-recently have begun cooking cholent at my school. The first few weren't so good, but now I make one of the best cholents in the school. I don't really sell it that much, but it's nice to be able to have cholent on chicken night and stuff like that.
On that note, I recently had to clean the entire cooking lab with my roommate. They were about to close it up and lock it forever, but I made a deal with the cooking-lab-keeper that if I cleaned it tonight, he would keep it open. They were going to close it because it was really really dirty. The guy told me he had to be able to lick the floor.
Boy have we got our work cut out for us.
Well, we did it, and it took up my entire evening. But I sure do feel accomplished; and I was able to make my cholent that night and avoid chicken night.