It was our first. Review Session, that is. Just two weeks after the Drop Cookie Classics class. And although neither canning equipment nor musical instruments were involved, we did gather again to keep playing. To harmonize and improvise together. To share our individual riffs on the Mother Recipe. To figure out what still needed practicing. To continue creating and storing up ideas for the months and years to come.
In class we had creamed and beaten and sifted and mixed and pulsed and chopped and soaked and scooped. To crank out cookies called Coconut Almond Chocolate Chunk, Apricot Oatmeal Spice, Orange Pistachio Praline, Double Chocolate Oatmeal and Chocolate Mint Chip. Only this time it was a lively round table discussion (with treats). Without the insistent mixer running and timers beeping, we were freed up to sit around talking about what happened when we tried these same recipes at home on our own. And to taste through the new Offspring Creations students had also felt inspired to make. And bring along with them.
What amazing grace. And imagination. Caramelized pecans and candy cap mushrooms. Dried cherries in brandy with chocolate, of course. Espresso shots, cocoa nibs and roasted peanuts gone to butter. Salt. Remembering to aerate not compact your flour. The value of parchment paper and good heavy baking pans. Where to find candied orange peel and different sized scoops. A tasting of flavored dark chocolates. But it was so much more than all that.
There was the story about making three trips to the store for different basic ingredients before realizing it had been that long since she'd baked anything. And how we could arrange to have one of us buy less readily available specialty items for the rest. It was clear how much fun everyone had all had. Playing in their kitchens. How empowered they now seemed. I started hyperventilating when one experienced baker said she'd never before realized that the same simple formula was at the heart of so many of the cookie recipes she'd had in her file for years. Repeating themes with adjustments here and there. And now she knew how, when and where to make them. She had discovered for herself and expressed to the rest of us the whole point behind the development of my Mother Recipe concept.
What gifts. Apparently the planting of seeds and ideas has come to fruition. Once again. And now we get to fill ourselves up with yet another harvest. Tomatoes, peppers, eggplant and squash. Fresh shell beans and potatoes. Pumpkins and mushrooms and onions. Winter greens coming up and garlic galore. All a vital part of something larger than ourselves. So we exchanged favorite ways to stock up on and prepare this bounty. How the next class will steep us in stuffing and vegetables. Both simple and more complicated. Made for one or one hundred. For you and for me.
You might already be planning to join us. But first...When's the last time you wondered what your neighbor had in mind? Why not take a break now to wander next door and find out. Perhaps borrow that cup of sugar or offer around your bumper crop of zucchini. Ask how they make pistou or pesto. If they need help with canning all those tomatoes. Or to finish off that plate of cookies. No matter what. There is always so much to share. And it brings us to life.
Bon Appetit! Kay
Reminder: Our next class, STUFFED VEGETABLES is on Wed, Oct 5 [10am–2pm] with a follow-up Review Session on Wed, Oct 19 [10am-12pm]; please see the Current Class Schedule.
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