Jewell's & my tarts
So, just to play catch-up a bit, here’s a handful of photos. “Lunches” of all sorts: savory tarts, portobello burger, cheeses….and granola for a granola and yogurt (made from coconut meat) breakfast. Tons of variations. We won the “most diverse of any of Russell’s classes” award for our cheeses. I’ll return to that subject later.
Marinated Portobello Burger
This looked great and tasted great in all its parts as I made & sampled (which we do constantly as any cook should) but by the time it came to eating it, I gave it to the wait staff. They are always appreciative!
excellent granola
I am very attached to my granola from home but the recipes we did here had no oats – they were buckwheat based. I was skeptical but I am now converted.
some of my cheeses
These are all cashew or macadamia based. The guy in the back there was also “aged” via the n’oven. More pictures to follow of everyone’s variations. Total fun. And quite, quite tasty. But, as you have heard me say before, filling.
I cannot wait to taste and make these things with you. They look fantastic.
And how about BUCKWHEAT – remember you saying you didn’t like it – but look what happens when its combined in a different way. Hope you are taking copious notes. xo