October 28th 2016
Week two and our chefs burst into class and into a song and dance routine. All that energy was taken to the garden, where they sniffed the variety of herbs that grow and selected fresh oregano to season the cauliflower and apple side dish in today’s recipe, agreeing that it smelled like pizza. With clean hands and calm demeanors, we divided the class into two groups, one to prep and bake the chicken and one to prep and bake the vegetables.
“I’m getting my cooking on!” said Nailah Lipscomb, after she and Cianni Green abandoned using spoons to try and cover the chicken with marinade, and plunged their clean hands right into the bowl. The chicken cooked through but did not get brown in the oven, so we finished it in a skillet on the stove. The vegetable chefs chopped apples, cauliflower and onions—with a few tears from Malaysia Green “It hurts so bad!” she said, fanning her eyes. The vegetable crew all had a turn chopping the onions and gained skill and confidence with chopping.
While everything was cooking, the girls set the table, and made predictions about the day’s meal using their best adjectives and nibbling on a few extra pecans and apple pieces. “I think of ice cream when I taste pecans,” said Nailah Lipscomb. “I think of butter,” said Brazil Taylor.
Again this week, the girls finished, set the table and enthusiastically sat down to their meal. “It not only looks delicious, it tastes delicious,” said Cianni Green. No one disagreed and our enthusiastic chefs became enthusiastic diners.