Tonight I begin a 6-week cooking class at the Restaurant School at Walnut Hill College. This was actually a gift bestowed by new husband — and while some new wives may take offense to this gesture, I gleefully accepted (and even predicted it!) filled with hopes of carelessly throwing together a nutritious, healthful and tasty meal with a sense of ease and pride. The course is “An Introduction to Culinary Arts” where each week is a different topic and I will be learning such recipes as Braised Chicken Legs with Tart Green Apples, Mussels Steamed in Beer and Fresh Egg Pasta. I will keep you posted as to my progress, wish me luck 🙂
LOCAL. SEASONAL. DELICIOUS. SMART.Welcome! Cold Cereal & Toast explores local and seasonal foods in an effort to answer the question, “where does my food come from?” You'll find recipes, nutrition quips, and an investigation into the world of food policy and public health.
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