Finalizing the menu for Cooking With Your Camera. :)

Le ricette di Marcheholiday

We celebrated her birthday this week with a very special class of Lesson Six, "Udon Thani Barbecue Chicken & Papaya Salad Picnic."

French cooking class in Provence

Illustration for "Lust auf Genuss" Cooking Magazine

Roasted Soy-Marinated Black Cod with

Baby Bok Choy and Spicy Spinach Broth

Lots of local, unfamilar vegetables in the market.

My plate

got to watch out when it changes from liquid to solid

Made the day after eating several eggy dishes to verify that I had learned how to make it. I made the hollandaise extra lemony, and used a dash of Tapatio in place of cayenne. Making eggs benedict isn't difficult, but it does dirty more pots than a fried egg.

These can range from half day cooking classes to week-long courses. Most include trips to local markets to learn how to select the best ingredients and you will also get the chance to sample lots of delicious Thai food.

This is most of the class: Misbah Minhas, Beulah Sam, our teacher Z'hor Maridi, Janie Moar, Phyllis Pachano, me, Helene Nadeau and Lewis Downey

Variation of the traditional Eggs Benedict

www.lindysonorecipes.com/2007/09/01/yummy-for-more-breakf...

www.emilydellas.com/

Doing the cooking class at the Baipai Thai Cooking School.

Pomelo tree. Great substitute for the northern Thai som dam. The original uses green papaya.

The Chopping Block's Simple French Food class & the fig and thyme bread pudding