Thursday, May 3, 2012. Here are some pictures of the treats I made! I am excited to re-make some of these at home - the pork was beautiful - not to dry which is alway my fear when I cook pork. There is such a fine line between dry and cooked appropriately when preparing pork- my teacher suggested taking it out at 140 if not a tad bit earlier and letting it finish cooking as it rests. Until next time! Friday, April 27, 2012. Cooking as a child and the diner table.

Food is our common ground, a universal experience. Green smoothies really have become so mainstream and a staple for many people, myself included. Carrot, Orange and Olive Salad. The toasted cashews give a nice crunch and flavors like cumin and maple syrup pull everything together.

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