I received a text this afternoon, asking if I’d partner with a friend at cooking class tonight.
Something about March Madness and a sick friend – they couldn’t attend. I was happy to fill in, third string.
Sure, I said. I’ll go. She picked me up around 5:45 and off we went.
My friend Barb took her own canvas bag of supplies including a bottle of dishwashing liquid- heavy duty oven gloves. She even brought a garbage bowl.
We were all set, slicing and dicing and preparing the recipes just as Executive Sous Chef Stephen V instructed us.
There were tables throughout the high school culinary class, each filled with two teams of two.
Here is our instructor for the class. Chef Stephen also is an adjunct instructor at the Art Institute- Pittsburgh.
Chef Stephen Varela
Executive Sous Chef
Fox Chapel Golf Club
(I asked if it would be okay to take a few photographs and Chef Stephen consented. Thank you)
Barbara cut the pears for the salad. She added some Hearts of Palm as well.
Charred red pepper for the Pita Bread Individual Pizzas with Pesto or Hummus and a drizzle of Balsamic Glaze
The side salad
Mixed Spring Greens with diced pear, artichokes, and oven toasted croutons with a poppy seed dressing. I was able to bring some home in a contaner (yes, my friend was prepared with empty containers) for school lunch tomrrow.
Thanks for a fun evening Barb -on the right. Me in the Zagreb,Croatia apron.
And on the way out we peeked in next door to see the Crochet Class. At first I thought it was knitting. Everyone was so nice.
Our neighbor got his weekly delivery of Community Supported Agriculture of Southwestern Pennsylvania and since his wife’s away so tonight he brought up all of this bounty from local farms.
I’ve been photographing lots of ingredients lately so this one keeps with the theme.
Roasted beets on the list of things to do
and I see myself trying the method of microwaving the spaghetti squash the way I’ve seen Erika do it in her kitchen.
Splits open so easily.
Not sure about that enormous zucchini. The peppers are just beautiful as are those yellow tomatoes. Mmmmm. Inspirational.
And the guest photograph by Roberta, who made Garlic Mashed Potatoes with the leftover roasted garlic.
(organic garlic grown by my brother David in Okanogan WA)
A couple of the ingredients for the soup I made my daughter-in-law last weekend.
dThat cabbage cost one dollar.
Carrots, celery, onion, garlic from Okanogan WA from my brother. Peeled off a couple of the outer leaves.
( iPhone 5 photographs. Wondering if I need the 6)
It was Steve’s idea that we should try the new Japanese Restaurant. He brought home a menu that said Grand Opening.
Turns out it opened at least a year ago, but they had a lot of menus printed up with that on the front.
So we headed over for dinner on Saturday night. A clear soup, salad, Steak Hibachi with vegetables and rice added up to $13-
The food was fresh, nicely prepared and delicious.
The server told us there was a bad review on YELP but I checked it out and they are mostly favorable, especially about their Sushi.
Lunchtime meals are about 6 bucks. Really reasonable.
It ‘s a BYOB but we had no B to bring tonight. We are planning a return trip to explore the menu. It’s in the Italian section of the city, Bloomfield.
iPhone shots of the exterior and my dinner below.
Accompanied by ginger snaps!
This is the dessert my friend V served at a lovely home cooked dinner last Saturday. It was delicious. A generous helping, too.
A nice finish to a simply perfect meal. Walleye caught by Cousins Jeff and Jeffrey, a baked sweet potato and salad with whisked lemon juice and olive oil dressing. Found this in my phone tonight and was thinking about how everything was so good. She said she was following the same idea my mother used to profess- Buy the best food you can and do as little to it as possible. Good advice.
The Pamela’s Ginger Mini Snapz are gluten free and quite tasty. Hope you have a good day Saturday. HBTY!
Practice stop-motion shots. Anticipate the action.
Try to feel the timing.
Press the shutter at the right time, once, instead of fifty times. Hopeful.
Sometimes the stop-motion looks frozen to me, perhaps too still. Wonder if it needs a little blur to show the movement.
As you read about my shooting where you are, these are examples of how you can be on vacation and work on your skills, simultaneously.
Have fun doing it, too!
Chef at the next table- House of Japan
Jack trying to beat the ball to first base.
And jumping off the board into the pool. Looks like a cut-and-paste figure.
What I discovered is I shoot a lot of red.
I blurred my eyes to spot purple in the archives.
Yes, I made the rainbow jello to photograph. It took 5 hours. I got the recipe from my daughter Laura who found it on the web here
The one pictured is not spiked and no one ate it either. It is still in my freezer to slice and photograph with light coming through the jello like stained glass.
Purple views, white balance setting askew but it works for the challenge.
A compendium of purple.
and the cake is by Aubrey’s Bakery in Steubenville Ohio for Justin and Vicky’s wedding
My DIL and I went to lunch while the kids were at two different day camps today.
I photographed the food with my iPhone. Used available light.
We started with these delicious Parmesan Crusted Baked Onions. So soft and the tang and salt of the Parmesan offset the sweetness.
Regular white onions. I asked. Baked four times.
Erika was able to order from their gluten free menu. I ate the Goat Cheese Ravioli with Cabbage, Pancetta and Mushrooms on top.
On the right is the Chopped House Salad.
Oh yes, the restaurant? Marcella’s in Polaris. They have another location in Short North.