I just added another date for the this workshop. A great chance to learn how to make your own for just pennies compared to buying it - and many of my flavors are even available in the store :)
New time is December 7, Tuesday 10am to noon
Tuesday, October 26, 2010
Saturday, October 23, 2010
Veggie, Mayo and Ketchup Workshop Date and Time Change
The date and time has been changed for the next Veggie, Mayo and Ketchup workshop - it will be offered this Tuesday, November 2 at 10 am to noon. Please sign up ASAP if you want to come - and I still have opening this coming Sunday, November 7th at noon to 2 pm.
Monday, October 18, 2010
Announcing New Fall and Winter Workshops
I'm excited to offer two new workshops and some new dates for popular repeats.
Please see the Workshops and Schedule tab at the top of this page for further details.
I tried to add weekday and weekend dates where I could. November and December are challenging with several holidays and vacations to work around. Please let me know if you would like to see another date added for a particular workshop. It's so hard to predict what will fit into everyone's schedule - and I do have some flexibility.
I'm looking forward to seeing you in my kitchen soon,
Lisa
Please see the Workshops and Schedule tab at the top of this page for further details.
I tried to add weekday and weekend dates where I could. November and December are challenging with several holidays and vacations to work around. Please let me know if you would like to see another date added for a particular workshop. It's so hard to predict what will fit into everyone's schedule - and I do have some flexibility.
I'm looking forward to seeing you in my kitchen soon,
Lisa
Friday, October 15, 2010
A busy day in my kitchen today...
I had a great time with the Kombucha/Beet Kvass workshop - we were even able to sneak in a quick tutorial on Ginger Beer.
I brewed up new batches of all three of these fabulous probiotic-rich drinks - I'm running out of nice dark places to tuck my ferments into.
I also whipped up some fresh fermented garlic mayo with some great duck egg yolks - my kids have been clamoring for it on everything. And I had two people who wanted to buy some instead of making it...I'm happy to do that with a little notice.
They also enjoyed some of the leftovers from yesterday's Organ Meat Made Easy - they just love the chicken liver pate. Branson had it for snack and for lunch. Last chance to get in on the next one scheduled for October 30th, Saturday. I have two spots left.
Now to figure out the winter schedule...
How about October 23 for a fermented veggie/mayo/ketchup class? Also considering offering this on November 5th and/or 6th.
I brewed up new batches of all three of these fabulous probiotic-rich drinks - I'm running out of nice dark places to tuck my ferments into.
I also whipped up some fresh fermented garlic mayo with some great duck egg yolks - my kids have been clamoring for it on everything. And I had two people who wanted to buy some instead of making it...I'm happy to do that with a little notice.
They also enjoyed some of the leftovers from yesterday's Organ Meat Made Easy - they just love the chicken liver pate. Branson had it for snack and for lunch. Last chance to get in on the next one scheduled for October 30th, Saturday. I have two spots left.
Now to figure out the winter schedule...
How about October 23 for a fermented veggie/mayo/ketchup class? Also considering offering this on November 5th and/or 6th.
Tuesday, October 12, 2010
A Blog?
A blog - Yikes! I never considered myself as blogger material - but I am going to give it a try. This is where you will hopefully subscribe so that you can be notified of new dates or workshops. And a place to see what's going in my kitchen. I'll also post reviews of new products, restaurants, recipes and more as I think of it.
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