Skip to main content

Kids in the Kitchen?

But of course! So yes it's true....I've been touring the States. By touring I do mean visiting, celebrating and babysitting family in Madison, WI, Minneapolis, MN and now I'm officially in Tulsa, OK, where I'll be heading off for California once I gather the rest of my belongings, get my dog, Luke and sadly say my good-byes to friends and family here. Blogging has been a little difficult (to say the least), not to mention cooking. I've yet to post pix from my baking experience with my three-year-old nephew because the USB cord to upload the pix is in my room back in California. Yes, smart move, indeed.

Because we had such a great time baking his sugar cookies, I thought I'd look around Tulsa to see what cooking classes they offer for the youngens in this very quaint and cozy city. My sis, now a Tulsa local (but an "East-Los" native), pointed me to The Savory Chef. If I can convince my girlfriends to have dinner here tomorrow night rather than go out to eat, we shall. Otherwise, I thought I'd post their link so those of you in T-Town might have a chance to try your hand at some fun cooking classes: http://www.savorychef.com/

Too bad my niece isn't old enough--they have a cooking class for the 8 -11 year olds in December. Well, I won't be here anyways. If you do have kiddos, take a minute or two to check out local cooking classes for them...who knows, they could be the next Giada or Single Guy!
Labels:

Comments

Post a Comment

Popular posts from this blog

"Steak Escoffier (Escoffia)" Melts in your mouth.....

Can you say a little piece of "Heaven" ? This is truly one of those recipes that will stick with you forever, it's so delicious, it literary melts in your mouth, you can't help but let out a "Big Happy Sigh" when you taste your first bite ! This has been a "Top Secret" recipe of mine that I created from a favorite dish of a local Restaurant my family & I used to dine at. The restaurant is long gone, but the memory of this dish lives on...enjoy ! Steak : - Rib Eye Steak - 2 slices of Bacon - Sea Salt for seasoning - Ground Black Pepper for seasoning - 2 toothpicks soaked in water 20 minutes to prevent burning on grill Escoffier (Escoffia) Sauce : - 1 pkg Crumbled Blue Cheese - 1/4 cup/stick of Butter - 6-8 Garlic Cloves Peeled & Minced - 1 teaspoon Orange Extract Season both sides of the steak w/ salt & pepper wrap bacon around the steak and hold in place with toothpicks; cover and place in refrigerator for at least 30 Min's. Preheat...
1 comment
Read more

Ratatouille???

I don't know about you but I have love, love, loved the rain that has finally kissed us with it's sweet lips. Surprisingly, this morning's rain came with some pretty fierce wind, which having just moved here from Oklahoma (where the winds come crashing through the plains), it somewhat threw me for a loop. After enjoying the sounds of rain from inside the house while working in the garage, I decided I wanted nothing more than to eat something warm and somewhat soupish. Unfortunately I have not done a whole lot of shopping since my move back, leaving with me no choice but to doll up an organic can of beans. This week was kinda tough in that I had a whole lot going on! I had to relinquish the love of my life, Luke, to an adoptive parent who could give him a home, as I am still looking for mine and I staying with friends. My other Beagle, Tulsa, is staying at a bachelor pad with some friends of mine who I've known for a very long time. The plan is for Tulsa and I to move in...
2 comments
Read more

Holy Crepe...Crepes ARE For Kids!

This week got off to the perfect start by watching last week's episode of Next Food Network Star , only to be followed by this week's (gotta love TiVo) ! However this time, the experience was a tad bit different--unlike my night on the town at the NFNS Los Angeles Viewing Party with the actual contestants at South in Santa Monica, I was at The Bates watching " Sweet to Savory Carnival " with my girlfriend and her kids. They were an easy sell--all it took was the first few minutes of the second episode and they were hooked. So off we were to a great beginning...kids-n-all! Giada had already proven herself kid-worthy to watch with Gracie, who is not-yet six years old. With Joshua, 10, jumping in feet first into our food network telie feast, he decided that not only does he love to eat food, but that it looked easy enough to make, asking us if we could make crepes the next day. "Can we make crepes tomorrow?" is the question that continued on and on for the...
1 comment
Read more