Last night was a great success! Students and teachers alike enjoyed it and we all learned something! If there is one word of advice that I would give my students is to start out with lower heat as opposed to high, it will scorch the pot and the food, as you gain experience increase the heat. It will make cooking much more satisfying and your families will thank you for it! If there are any cooking questions from last night's class please contact me and I will be happy to answer.
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!!!
Maria Calautti, "Jack of all trades"