Italian Cooking Class

I took an Italian cooking class with Linda at Al Boccalino.

First off, don’t ask me to make any of it. I’m more of a support role in the kitchen. I have no problem accepting that fact. LOL!

The first part of the class was chopping a bunch of stuff. The class of 12 split tasks. I minced garlic, cut roasted peppers, zested lemon, chopped parsley, de-leafed thyme, and more.

The first things we made were Bruschetta Con Fagioli and Stacciatella. I didn’t have any part in making the latter (it reminded me of egg flower soup but with spinach), but I was involved with the Bruschetta. I even helped put the toppings on. We rubbed garlic on the bread and added a bean mixture, cheese, and parsley. It was very good!

The next things we made were Pasta Alla Diavolo and Arrosto Con Cipolline. The pasta was really good with lots of flavor and the pork loin was super yummy.

And for dessert, we made Tiramisu Alla Sarda. I’m actually not a big Tiramisu fan, but I enjoyed it since it was the fruit of my labor. I didn’t get a picture of it sadly, but I helped dip the Lady Fingers in the espresso. The finishing touch was chocolate sauce, and chocolate makes everything taste good.

I did the class through a Groupon. I wouldn’t recommend it. Because in the end, with service charges, tips, etc., it felt like I ended up paying the full price of what the class would have cost without the Groupon. I didn’t read the reviews, but one of my classmates did. She said that was one of the negative comments other buyers have said about the class. I will read the reviews (and fine print) closer next time.

Still, the food was good, and I enjoyed the instructor and the folks in the class. And of course spending time hanging with Linda, who is a mentor and a friend – a woman I admire greatly, is always a treat. She exemplifies grace and dignity and has been a wonderful counselor and encouragement giver in my journey. She is fantastic!

Oh. And on a whole new subject, I welded a few Saturdays ago at the Maritime Festival. It’s not something I see myself doing again. My hair is flammable and there were sparks going everywhere.That would not be good *_*.

Next month’s activity is a pasta making class.

Linda and I

Linda and I

We did a lot of chopping. I zested lemon, minced garlic, and cut thyme, pepper and other stuff.

We did a lot of chopping. I zested lemon, minced garlic, and cut thyme, pepper and other stuff.

First courses Bruschetta Con Fagioli and Stracciatella - Yummy

First courses Bruschetta Con Fagioli and Stracciatella – Yummy

The Pasta Alla Diavolo simmering. It smelled so good!

The Pasta Alla Diavolo simmering. It smelled so good!

Mixing the Pasta All Diavolo - I have to have one action shot

Mixing the Pasta All Diavolo – I have to have one action shot

Arrosto Con Cipolline and Pasta All Diavolo. Actually the pork is something I should try making.

Arrosto Con Cipolline and Pasta All Diavolo. Actually the pork is something I should try making.

Cooking Class

I did a cooking class with Linda in August. It was on French cooking. It was inspiring because the instructor was an American who has lived in France for 21 years. It was more demonstrative, but we were fed very well. My favorite was the lovely lamb chops and excellent eggplant.

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I want to be more classes. It’s something different to do, and you get to eat good food!