So my friends we had a beautiful Sunday afternoon of cooking: I made my veggie sandwich (get the girls who came to tell you how GOOD that was), Chicken Cordon Bleu done decadent AND Gluten Free, Pasta from scratch, Lettuce Wraps and Shrimp/Avocado Egg Rolls. Everyone took home a portion of each others, and I threw in some Lasagna I happen to make a day before.
What a great bunch of people to spend a Sunday afternoon with…. Women from Encinitas Chop & Sip on a Budget and our very own San Diego Foodies sipping wine, singing songs, sharing stories about food and our travels, with EVERYONE toasting and enjoying the knowledge shared.
And who would have thunk it? We had a former sous chef who has worked in some terrific places share all her tidbits and ‘how to’s'…..
Couple of tidbits? Use one egg more than cups of flour in the pasta making process; When you make a hangaburger (hamburger/turkey/veggie burger) stick an ice cube in the center to keep the meat moist; when you are wrapping egg rolls keep the wrappers in the fridge till last minute to avoid ripping and always start with a hot pan!
The ovewhelming question from Kay, Pamela, Dulcie, Keri, Terryl and Nancy was: WHEN is the next class? Believe me. It was so much fun!
Looking forward to meeting YOU at the next class,