A January Day of Making, day 2

For the fresh pasta-making, Cheryl had us make a well of flour and crack and egg into it. I wish I’d gotten a photo of Kavi’s perfect egg sitting cracked in the well, but I was busy trying to corral my egg that escaped its well and slithered across the counter at warp speed.

I have to say, it’s more fun photographing cooking classes than writing classes. No offense, writers! You’re all lovely. 🙂 Cheryl Knecht Muñoz took exactly 1.5 hrs (I was impressed with her timing), to teach seven of us to make a vegetable ragout and fresh pasta, which we then ate and took home. This is a ‘clean-out-the-fridge’ sort of ragout, tasty and healthy, esp. if you use lots of fresh herbs.

I’ve never used a pasta machine before — it was fun! Felt sort of like magic, seeing how Cheryl sending a few passes through the machine made it so long and thin. And then we made ribbons!

There’s lots of laughter in cooking class. Though one thing Cheryl and I talked about, that was interesting, was the difference between a ‘demo’ class, which is the kind of thing you go to with your girlfriends to drink wine and have fun, and a ‘hands-on’ class, where the instructor is trying to teach people to actually cook.

I admit, I’ve gotten a little frustrated teaching cooking class when I thought I was teaching the latter, and it turned out people wanted the former; maybe the solution is to just be as clear as we can be in our descriptions, and use the demo / hands-on language throughout? Also, maybe I should only serve mimosas at the demo classes — alcohol and sharp knives don’t mix that well anyway…

It’s a little magic, how Cheryl can make flour and egg and a bit of water, plus the leftover veggies from the fridge, turn into happy food for happy bellies. Well, and cheese. Must have cheese.

Instructor Cheryl Knecht Muñoz, with two of her students! 

While our classes are geared towards adults primarily, we leave it to the instructors’ discretion to decide whether they’re okay with letting kids participate. This class was 5 adults and 2 kids (with their parents).

Oh, I almost forgot — Josh Siegel was kindly photographing the class for us, but paused us in our can opening to show us the way this can opener is designed to be used, with the blade cutting from the side. MIND. BLOWN. I’m going to have to try it next time I open a can, though I admit, I’m a little nervous.

Workshop tomorrow!

Tomorrow is the makerspace workshop and all I want to do is experiment with tasty foodstuffs to put out for people to nibble in between writing great SF, learning to code, cooking fresh pasta, etc.

I was going to go make some more shortbread for Valentine’s Day sale — honeyed pistachio, rosewater, and lime, and passionfruit-ginger — and if I made them now, I could put some out tomorrow and freeze the rest until the sale.

I had an idea for cherry marshmallows dipped in chocolate and dusted with dehydrated cherries. I want to do another batch of passionfruit marshmallows, just ’cause I love them so. I still want to experiment with another try at vegan marshmallows, this time using actual marshmallow root.

But I don’t actually HAVE to cook — I already picked up cheese and fruit and prosciutto and juice and prosecco, plus of course we have masses of tea and coffee and hot chocolate, so there’s really plenty to put out for snacks.

What I am actually going to do is turn off FB and go deal with my e-mail. Maybe some cooking play this evening, though, if I am good.

Just five days until a festival of making!!

Oak Parker area folks, just five days until a festival of making! Write SF that sells! Cook fresh pasta (and take some home too)! Code something! (Beginners welcome!) Make jewelry and textiles art! Learn how to have productive community conversations!

See all my exclamation points?! I am excite!

(If you are planning to register, please do so soon, as it will make my life so much happier if we know that all the classes have enough registration to go. Also they might fill up! If you register for 3 classes, you get a 4th one free! (Which admittedly, I’m not sure how to do in the system, but I will figure it out if someone wants to do it! Or I’ll give you the cash back when you arrive on Saturday….)

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