Happy Columbus Day (and #36)

Happy Columbus Day, yesterday! What? You mean you didn't celebrate?

I was one of the lucky folks whose office closed and basically all weekends should be 3-days long. I spent all Monday out where I lead Young Life and got to hang out with one of my favorite senior girls.  We went to Chipotle for lunch and then ended up at her house playing with her puppy for an hour. Since I didn't feel like driving back and forth before Club that evening I killed about 6 hours at Panera.  It was such a nice relaxing day and I got a little taste of what being a full-time leader would be like.

Anywho, it was a nice 3 day weekend in which I really didn't do a whole lot.

I did, however, get to cross off number #36, take a cooking class, from my list.  My friend and I went to a Soup Workshop at CulinAerie downtown. It was my first time taking a cooking class and I was unsure how it would be set up or what to expect but I was not disappointed.

There were only about 20 people in the class and everyone had their own work top. The instructor's station had a camera pointed on it that would project onto tv's hanging from the ceiling so you could get a up-close look at what she was doing.

I of course was a little distracted by all the different characters in the room, like the eager woman in front of me who was like 10 steps ahead of everyone, including the instructor. Or the adorable father and son pair behind me, how sweet is that? I definitely want to take another class one day with my mom and sister!

(My cooking station, yes there was wine and not just in the recipe.)
After learning about the different kinds of soups out there and the basics of making our own stock, we made 4 different soups:  French Onion, Sweet Potato with Maple and Bacon, Corn and Crab Chowder and Shrimp Bisque. 
(Let the onions sweat and soften before increasing the heat to brown them.)
French Onion soup is one of my favorite foods of all time and I'm so glad I know how to make it myself now. The only one I wasn't a fan of was the Shrimp Bisque, too shrimpy. In addition to all those recipes we got 3 more for quick breads to serve with soup: corn bread, cheddar pecan scones and rosemary focaccia.
(Yummy Corn & Crab Chowder which we insisted on calling "chowdah" | My cooking buddy and I with our finished Sweet Potato soup.)

The family said I could serve french onion soup at Thanksgiving in the adorable pumpkin tureens my mom bought from Pottery Barn, just like the pioneers did!


  1. You're too cute : ) I can't wait to try your soup in the tureens...just like the pilgrims. teehee

  2. I am looking forward to that soup. A great cook no doubt.


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