Today, one in twenty people are diabetic in the United States, and if the trend continues the way that it has, one in three children born after the year 2000 are going to develop Type II diabetes in their lifetime. That’s huge. Even typing it, it seems overwhelming and unbelievable.
On this rainy Portland day, the sun has left us once again and while I am search for one little bright ray I don’t think it’s going to happen. Most of us in the culinary field will tell you that at some point we chose this profession because we love to please people with food. I am taking it upon myself to bring all of you a little sunshine from my kitchen to yours.
Let’s be honest. Americans have become a chicken breast nation. We will happily fork over (sorry for the pun) $8+ for 2 boneless skinless chicken breasts rather than the same amount of money for a whole chicken. And why would we not want two legs, two thighs, 2 breasts, 2 wings and bones for the same price as 2 breasts, because we like the convenience, which of course has gotten us in to a whole mess of trouble in other areas of our diet.It takes effort to separate a chicken into its individual parts, or package those for the freezer, or use the bones to make a stock.
Are you staying in town this summer, trying to save money on gas and travel? Do you know how you are going to continue your kids learning through the months? Why not send them to Portland’s Culinary Workshop to learn vital life skills!
We’ve been gearing up for a very busy spring, so many events happening! It’s exciting to be busy, don’t get me wrong though I’d like to be even busier, that’s a problem I could happily live with. We’re excited to be offering pastry and baking classes taught Continue reading Making Lemonade from Lemons, or a Smoker from a Lousy Freezer
Blog, what? We have a blog? I ‘m not going to apologize every time I slack off, so bare with me. I work two jobs (only for another month and then it’s PCW full time baby!) and sometimes after a long day I just want to sit on the couch and play Donkey Kong and drink a beer. Come on, you know that sounds better than blogging.
You know what I love? I love that after busting my butt all week at my paying job and then at my love child job (Portland’s Culinary Workshop, if there was any question) I can get excited about having a rare swath of time in my schedule to go home and cook.
It’s 7am Sunday morning and I’m sitting in the shop listening to Peter Gabriel and eating a salad made of leftovers from Friday and Saturday’s classes, Sushi and Mayos and Vinaigrettes. So an unagi, avocado, cucumber green salad with daikon sprouts and a sambal aioli. Some may say it’s too early in the morning for unagi but I say, Never!
We have a busy weekend ahead of us. Sushi making on Friday which I am really excited about since I adore sushi and can happily eat it all day. On Saturday we have a Mayo and vinaigrettes class, which is a great way to understand how to balance taste. Sunday with have another Knife Techniques class as well as a Nutrition 101: Feed Your Body lecture which I’m looking forward to sitting in on since I love watching Susana teach.
Yesterday was our first class! Unbelievable! Our Knife Techniques class ran yesterday from 9am-12pm and the great thing for us was that we didn’t know anyone in the class. That was very satisfying. I took the lead on that class and Susana is teaching the Raw Foods class as I write this.