Thanksgiving is my favorite holiday! It's only fitting that the I cook for the last time in the days leading up to it! The business started with me making food. Over the last few years, teaching classes and coaching people in the kitchen presented as my true passion. But, you know I am cooking one last time! Below is information on dates, times, and what can be ordered. There will be extra love in all of it! Remember that the change to 416 is that I am ceasing food production and therefore closing the commercial kitchen in order to work from home. I am coming in home for cooking classes and coaching, and teaching classes at various venues around town. The website, email, phone number, and social media presence will not change! If you have a gift card, you can purchase food November 19-21(orders strongly encouraged), attend a cooking class in a venue around town in the future, or have me come to you! Simply call me! 920.445.1489
Eat Well and Be Well,
Potato and Brussels Sprout Gratin
1 pound potatoes, sliced about ¼ in thick
½ pound Brussels sprouts, cleaned and halved
1 T Dijon mustard
¾ C cream
1 C shredded Swiss cheese
1/2 C green onions
Heat oven to 400 degrees. Grease a 9 x 13 dish and set aside. Par cook potatoes in a skillet with 1 T vegetable oil and season with salt and pepper. Cook until just tender and browned, set aside. Layer Brussels sprouts in 9 x 13 dish, then layer potatoes. Combine mustard and cream. Pour cream & mustard mixture over potatoes and Brussels sprouts and sprinkle cheese over the top. Place on baking sheet and bake for 20 minutes, until bubbly and browned. Serve hot.
Table Talk-a focus on GRATITUDE:
- Share 3 things for which you are grateful.
- Why do you think I'm grateful for you?
- Why do you think your friends are grateful for you?
- Create a gratitude jar- write things down that make you and your children feel grateful and when they (or you) feel a little down or stressed pick a few to read to remember all the good in your lives!