OOOOOOPS!

Conditions at 5:30 am -a balmy 7* and overcast
Expected later - light rain and a high of 12*

First I need to apologize to Patti. While the cake yesterday was lovely, I didn't notice the sparkly '50' s on the sides of the plate. OOOOOPS! But then think how old that would make ME - no, lets not go there! I noticed it in the afternoon and by then everyone had seen it so I left it, then Brenda pointed it out, and of course, Patti couldn't help but notice. Fortunately she's not there yet



She did send me a picture of her birthday present. Although I think it's for the entire family - so she's going to have to share. She's the blonde one in the middle and doesn't have a name yet.

 I know Lloyd will be looking forward to 'babysitting' from time to time.

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Last nights class was lots of fun. We did our three

Michaela was having WAY too much fun with the torch!

soups and the girls did an awesome job. They're all good cooks, but some just lack a bit of confidence in their skills. We divided the group into three groups of two and gave them each a recipe. Brenda and I were just there mainly to answer any questions, and help out if they hadn't done something before. They liked all the soups, but I think the favorite was the Mushroom Bisque. Even Brenda really liked it, and she doesn't like mushroom soup, so that's saying something. I think the addition of the tarragon gives it another dimension and the fresh mushrooms are so much better than the canned ones. Of course the pressure is on now, to do the class again next year. I think we might run into some trouble though, as most of the class want to come back and I know there are others out there who want to join up next time so it might be tricky to have to tell people no.  And, we really can't accommodate any more than the 6 that we now have, it would just be too crowded. We could do more students if we just did it as a demo class and everyone sat down but it's the hands on experience that makes it

"Carrot Top" Peggy

much more valuable as well as fun, as you can see by the shot of Peggy, cooking carrots for Lightly Curried Carrot and Ginger soup, and Paul who thought she needed a carrot top! We have way too much fun in this class, and then of course, there's Michaela, who makes everyone laugh each week, although not  intentionally, But she's a good sport and we're pleased that someone in high school wants to learn to cook. 

It's almost sad that we have only one more class. There is so much they want to learn and the more they learn they more they want to know. I think that's a good thing. I'm very proud of the fact that they are not only coming out to class, but also going home and making the dishes at home. That  puts lots of responsibility on me and Brenda to make sure that we do in class, in easily replicated at home.  

Here's the recipe for last nights  favorite Mushroom Soup, as taken from one of  the Ann Lindsay cook books

Mushroom Bisque with Tarragon

Easy to make, this creamy soup tastes so much better than anything out of a can

½ lb mushrooms

1 tbsp margarine

2 tbsp minced onion

2 tbsp all purpose flour

1 cup hot chicken stock

1 ½ cups 2% milk

1 tsp dried tarragon

1/3 cup minced fresh parsley

Thinly slice 4 mushroom caps and set aside; coarsely chop remaining mushrooms.

In saucepan, melt margarine over medium heat; add onion and cook for 2 minutes, stirring occasionally. Add chopped mushrooms and cook for 4 minutes, stirring often; sprinkle with flour and stir until mixed. Whisk in hot chicken stock and bring to boil whisking constantly. Reduce heat to low and add milk, tarragon, parsley and reserved sliced mushrooms; simmer, uncovered for 4 minutes.(but we found took about 10)

Season to taste with salt and pepper. Makes 4 servings, ¾ cup each.