Meredith and I are hoping to have more classes in the future, I can teach things like how to make your own fresh Italian sausages starting from buying the meat to grinding it, seasoning and stuffing the casings. Just freeze them and use when desired, you control the sodium and fat content, quality control at it's best. Other ideas could be how to make fresh pasta from "scratch" using splet or other low gluten flours (this is going to require a little experimenting first). If you have any ideas/requests please post them, I would be very happy to hear from you.
Have a great day, I am off to work on my M. O. G. dress! This has been the least stressful dress I have ever made!!!