Virtual Cooking classes with Zara

The cooking classes are not only improving my cooking skills, but my extended family is benefiting
as well.

About a year ago I became an aunt. My "niece", Zara,  is a  young woman who I've taken under my wing.  Zara recently sent me a message via Facebook telling me there was nothing in her apartment to eat and what could she make for dinner.. I asked Zara to tell me what she had on hand. Zara sent me photos of the items on her shelves and freezer.

Using onion, celery, corn, green beans, tomato sauce and beef  I coached Zara virtually to create beef and vegetable soup in less than an hour  I think she surprised herself and found the soup to be palatable. When I asked Zara if she would make the soup again she said she would.

Since then I have received more photos from Zara  inquiring about which ingredients to purchase, how best to portion bulk purchases of meat (answer: freezer bags), and how to tenderize meat - on a budget. 

I view this exchange as practical application of what I've learned in class and as I've journeyed through life.

Zara loves bacon, so if you know of any tasty, easy, budget friendly dishes that you suggest Zara make, share the recipe in the comment section below.  Zara thanks you and so do I.


Be well,

Technicolor girl

image created by Ink+ LLC

SNAP Challenge Day 7 - Twist and Homestretch

Mezcal maragritas for cooking class students

Day 6 began smoothly. I ate oatmeal before heading out the door for the seminar. Lunch (soup) was packed along with a small container of oatmeal,  an orange, a package of raisins, the remaining hummus, and a few carrots. On the first break during the seminar I realized I had no water.  Yikes! I couldn't buy water and I couldn't accept water from others. I was  35 minutes away from home - too far to 'run home' and get a water bottle. I left the seminar to go to my volunteer assistant gig. Before entering the building I consumed the oatmeal and orange. I was finally in a location where I could access to water  without paying for it, but I had already been without water for several hours and being an assistant means you are active preparing the recipes  and clearing the cooking area.

The class topic was "Brian P's Smoke House" and featured smoked po'boys, beef brisket, and  The highlight of my evening was learning to make sausage using a Kitchen Aid mixer and one of its specialized attachments. It was a fun class, but very labor intensive. I came home and went to bed. No chili. No spinach. No brown rice.

Lessons Learned:

• Not having access to water for hours  was painful.
• Eating the oatmeal as an afternoon snack helped me stay full.
• Working with the other classroom assistants took my mind off the lack of water.

Maple bacon pecan pralines for cooking class attendees

 Questions posed to me on Day 6 and my answers:

• Q: Have you lost weight?
• A: Perhaps. I haven't gotten on a scale to find out.

• Q: Are there any foods you wish you hadn't purchased week?
• A: No. I tried to plan to my meals ahead.

Day 7 marks the homestretch to the end of the SNAP Challenge. The seminar concludes today and I have a water bottle with me. Since I didn't eat dinner on Day 6 I will have chili for lunch and dinner. I have a sufficient amount of food to end the SNAP Challenge consuming all three meals.

I hope you will return tomorrow to see how Day7 actually unfolded and the final round of lessons learned and questions posed.


Be well,

Technicolor girl