“After” is creeping around from the right.
We’ve grown accustomed to ‘Before”
Siberian Irises look nice.
Forrest – baby-sitting tonight – DW teaches first cooking class – $600! woo-hoo!
Edited 5/4/2007 5:56 pm by McDesign
Discussion Forum
Edited 5/4/2007 5:56 pm by McDesign
Discussion Forum
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What kind of cooking?
Chuck S
"Healthy Cooking", mostly based on the new food pyramid; not the US Gov propoganda one. Pretty much she lives and breathes food and health, so it's a natural for her. Plus, I get to taste some wonderful trials!
I'll get her to tell me exactly what she did tonight and edit this.
Forrest - proud DH
Forrest,
Sounds good.
I think our parents, (mine any way) cooked on ethnic instinct. I'm lucky. My 91 year old Mom is Genoese. My Dad Dutch/Scottish.
The fact that you grow a lot of your own ( leeks, shrooms, etc.) and you probably have an herb garden just off the kitchen as we do, (we keep our herbs year 'round in the annex) Your family and our's probably eat better than most. We do not do fast food and try to avoid anything out of a bag or a box.
I teethed on Parmigiano Reggiano rinds.
Chuck Slive, work, build, ...better with wood
I hate you Forrest.
Talented, valuable wife, most of all witty, and the topper is you own an Opel!
BTW my grandad's name is Forrest, he's going on 96 and still self sufficient, that's the only reason I'm not hunting you down and hurting you in a jealous rage over your talents.
<G> as you old timers do it, or :-D as us youngsters say "just kidding" (kinda).
A medium to large guy named Alan, not an ambiguous female....
NOT that there is anything wrong with that.
Now, now, I can only cook bacon and eggs!
Her class is based on the Harvard School of Public Health food pyramid.
Tonight she cooked tapenade, hummus, an Indian lentil dahl dip, Mexican-style taboleh (it's got corn and cilantro), roasted garlic feta and cracked pepper spread; whole grain / no butter brownies and chocolate chip cookie bars.
She had books for them - Eat Well Stay Well, a recipe collection for tonight, and the ice-breaker, "What's Really in Cool Whip". I provided that last pearl of information; from this issue of Wired magazine - hint - one of the ingredients is also used as a condom lubricant.
They got to take home lots of samples, but I'm eating the last now.
Stay tuned for next week
Forrest - full
I wish you hadn't said that about Cool Whip...heading for the fridge now. gonna dump that stuff!