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Comment on Tip: Use plastic bag to store pesto by Fresh Basil Pesto Recipe | Fru-Frugal

Fresh Basil Pesto Recipe | Fru-Frugal — Fri, 12 Feb 2010 07:38:12 +0000

[...] Fresh Basil Pesto Recipe Posted by Fru in FruFrugal on 02 11th, 2010 | no responses Decided to make a large batch of basil pesto recently. It was so delicious and tasty! Of course, I made a bit too much. Here is the perfect solution to store the leftover. [...]

Comment on What is most important to new cooks? by Cooking class report card: Let’s call it a B- | foodperson.com

Cooking class report card: Let’s call it a B- | foodperson.com — Sat, 06 Feb 2010 01:27:00 +0000

[...] As promised, here’s a look at those two cooking classes, each attended by ten persons. (You can read the course descriptions and reader suggestions here.) [...]

Comment on Tomorrow is another day for farmers by Janet Majure

Janet Majure — Fri, 25 Dec 2009 16:41:07 +0000

Thanks, Ed, and same to you. I’ll bet it’s a big time for your daughter. What fun.

Comment on Tomorrow is another day for farmers by Ed Bruske

Ed Bruske — Fri, 25 Dec 2009 12:53:51 +0000

Happy holidays, Janet

Comment on Cooking class report card: Let’s call it a B- by Janet Majure

Janet Majure — Mon, 21 Dec 2009 20:40:00 +0000

Thanks, Sylvie and Joanne. You make me feel better–and as though I definitely need more practice. I just finished reading My Life in France, and even the indomitable Mme. Child seems to have suffered at least a few bumps in her teaching efforts. I’ll let you know whether I give it another shot.

Comment on Cooking class report card: Let’s call it a B- by Joanne

Joanne — Thu, 10 Dec 2009 21:53:50 +0000

Sorry this comment is so late, but better late than never…?

Teaching anything requires practice. So, if you only did each class topic once, you need to repeat the experience several times (refining things each time) before you can conclude whether or not it really was a success or not!

I know that sounds weird, but every new technique, concept, idea–you need to have real practice in pulling it off before you can evaluate whether or not the students got the info.

That said, the meat class sounds like a much more reasonable goal for a “one class” format. Have you considered teaching novice cooks one meal? (spaghetti with meat sauce, maybe?) I think there’s an endless supply of people who need your skills out there, if you decide you like this!

Comment on Baking done, but this elf is running behind by missy

missy — Wed, 09 Dec 2009 21:50:51 +0000

My family makes nutmeg logs too! Every year they are the tastiest tradition

Comment on Cooking class report card: Let’s call it a B- by Sylvie

Sylvie — Sat, 21 Nov 2009 14:53:09 +0000

In 2 hours, one can only teach so much to people who are new to cooking. As you know, practice and repetition are keys.

Teaching cooking classes is indeed work (I know, I do it on a regular basis). Between developing the curriculum, preparing the hand-outs, shopping, prepping (sometime cooking something ahead of time so you can show the finished product since there won’t be time in the class to cook it to the end), teaching the class and cleaning up afterwards, it’s a lot more than the 2 or 4 hours then the class itself takes. Teaching does take a lot out of you, so it’s important to be “fresh” and in the right frame of mind. I always feel exhausted after a class (mine last 4 hours), but also exhilarated when I feel that a student “gets it”.

So you have to take all of that into account when pricing – and if you have no fun – or not enough fun – , why indeed do it?

(but it takes several classes to get fully comfortable with the pace of how you ought to teach and how to interact with the students)

Comment on Digest: Order your local turkey for Thanksgiving now by Janet Majure

Janet Majure — Sun, 15 Nov 2009 19:28:04 +0000

Of course, I remember the Ingersolls’ turkeys. I don’t think they had it as good as the turkeys I’ve seen at a couple of farms here. As it happens, I’d already ordered a local turkey for Thanksgiving. I’ll get it, but I’d be delighted for you to get wine! Will talk soon.

Comment on Digest: Order your local turkey for Thanksgiving now by Susan G.

Susan G. — Thu, 12 Nov 2009 17:34:56 +0000

Janet: remember Ingersoll’s turkey farm down the road from Grandma & Grandpa? They had a big operation but by today’s standards, they were practically free-range! If you want to get a local grown, pasture fed one for dinner, we’ll chip in on the cost.