Friday, March 9, 2012

FIGG visits Escalante Cooking Class

Community in the kitchen at Escalante Community Center.
On the menu there was: Greek Salad, Hummus, Asparagus and Dill Avgolemono Soup, and Eggplant Dip (Baba Ghanouj).

Review and prep time.

The recipe and ingredients neatly organized..

Chick peas for the hummus.

Angie, Anne, and Katie.

Hummus station.

Joyce cuts tomatoes for the Greek Salad.

Eduarda cuts onions for the Soup.

Pam prepares the asparagus.

Greek Salad station.

Pam and Neal.

For Greek Salad.


Anne watches the soup.

Still soup.

The salad is finished


 Mashing the peas for the hummus.

 The Eggplant is cooked.

Dinner is served.
Thank you Neal and Escalante Community Center for this fun evening.

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