As I was perusing my local Wholf website for coupons and sales this week something popped out at me:
Free Romantic Cooking Class
I let the romantic part slide by and focused on the free cooking class at Whole Foods aspect!
Um, yes…. sign me up!
Who needs a romantic partner for a cooking class?
I brought my wing woman instead.
So Tash and I are super excited, cause we think were gonna get our hands dirty in this cooking class.
Well they might have emphasized the ‘cooking’ part more than we should have.
It was more of a demonstration…
It started off with a cheese tasting which was Awe-some.
On the plate:
- La Tur - cow goat and sheep’s milk Italy – (the small square)
- Campo de Montalban – cow, goat, and sheep’s milk - Spain - (long triangular cheese)
- Robiola di Bosina – cow and sheep’s milk – Italy – (the round edged one)
- Cherry Blossom Honey
- Marcona Almonds
- Pear Paste
We were encouraged to try different pairing and find our favorite flavor combinations.
The La Tur was very creamy with less flavor and paired well with the pear paste.
The Camp de Montalban tasted like a manchego. I ate it with the almonds.
The Robiola di Bosina was my favorite. It tasted like the lovechild of Chevre and Camenbert. Creamy and just a tad tangy.
I paired it with the Cherry Blossom Honey which was DEE-vine.
On the menu for the rest of the evening:
- Lobster Mac n Cheese
- Panfried Ribeye with Chausseur Sauce
- Banana’s Foster
We started to get a little burnt out after the cheese. It was kind of tiring just watching someone cook and not being able to do anything.
The ‘class’ was getting superlate so…
We retreated before dessert.
and…..I have ADD
No pictures were snapped after the cheese. It wasn’t that exciting and I was kind of ready to bolt when the mains were being served.
I’m not really a fan of pasta. I don’t really know how this came about, but the only time I ever really eat pasta is in small quantities and I only really like gnocchi (what are potato dumpling anyways) and sometimes cannelloni.
So I wasn’t really loving the Mac n Cheese.
The ribeye? Well… I couldn’t eat that but Tash said it was delicious.
Oh, Whole Foods: I still love you. But I’ll leave the cooking classes to my own kitchen.
I figured since I was already at the Wholf, I may as well get my grocery shopping done now.
Convenience will always win out.
Before the ‘class’ I noshed on this:
Tofurkey, Rocket, Swiss and Vegemite melted on Sourdough Wasa
I’m normally not a calorie counter, but I was shocked this usual snack only clocked in at 100 calories.
What’s in store for the weekend? Oh lots, my friends, lots. I am doing kitchen damage this weekend.
Valentines Day Vegan Red Velvet Cupcake
Sticky Date Pudding Two Ways (Vegan and Non)
Those are the main events, but I have a few other things in store if time permits.
I have a bunch of exciting things in store for this weekend: I’m seeing Kevin Nealon perform standup and I’m also running in a 5k at Wash Park.
I haven’t run a race since I PR-ed in the Melbourne 10k, but I also kind of hurt myself that race.
I’ve noticed myself getting more winded when I run up en las montanas, so my goal is just to have fun with it and not worry about my time!
Silly me: I forgot to give you a flax fact yesterday
Flax Fact of the Day: Rapid moisture loss is the first sign of fatty acid deficiency. This includes dry skin, brittle hair and nails.
Flax has one of the highest concentrations of DPA and EHA (ya know, the one in salmon and swordfish?)
If it can be used in pet food to make your Golden Retriever have more lustrous hair. I think it may on yours too
So what are you waiting for? Go Flax Yourself!
What are your weekend plans?