I really enjoy teaching the cooking courses at OLLI. Some of my current students are returnees, others are new faces who have no idea what we generally do in the course. They quickly learn that it is very informal, that everyone seems to want to pitch in and the camaraderie is almost as good as the food. Which has been very good so far. We've not had too many failures and even if the shortcoming of a particular food is a concern, it is something like the pie not having time to cool off and firm up before the end of class or the kale wasn't fresh enough by the time I brought it to class.
Still, I think we get a lot done in a short time. With the Slightly Gourmet class, last meeting we had shrimp stuffed with crab, sauteed kale, grits, and coconut custard pie. The latter quite sweet even though I cut short on some of the sugar called for in the recipe We finished up just in time as a new group was coming into the cottage for a class or club meeting.
Next class: Rock Cornish Game hens glazed with orange marmalade, rice pilaf with mushrooms, minted peas, a lettuce salad with grapefruit, red onion, and feta cheese, and for dessert: scoops of pumpkin ice cream, blood orange sherbet and a pumpkin cookie. Sound good? We'll see.
