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© 2013 Connie Tsang //
Though Istanbul is an incredible city for its sights, sounds, and energy, sometimes you just need to step away and cook. Considering all the protest action on the streets, it was doubly attractive to spend a few hours one afternoon in an intimate cooking class with Turkish Flavours.
Istanbul, Turkey
Made with tuna, dill pickles, sliced olives, cheese cubes and eggs. Every bite was a new hit of robust flavour.
Christian taking at whack at separating some eggs.
These pictures are from our second class at Jeweet Farms Studio. This menu was built around Mastering the Art of French Cooking by Julia Child.
Mussels with Escargot Butter, Beef Braised with Beer and Onions, Puree of Potatoes with Garlic, Green Salad and a Souffled Lemon Tart.
Participants enjoy classes and sessions of the Summer On The Hill program at the third annual offering of the popular summer study program, open to alumni, students, parents and friends of the university.
We celebrated her birthday this week with a very special class of Lesson Six, "Udon Thani Barbecue Chicken & Papaya Salad Picnic."
Here's some our intrepid students using a food mill to puree boiled potatoes.
These pictures are from our second class at Jewett Farms Studio. This menu was built around Mastering the Art of French Cooking by Julia Child.
Mussels with Escargot Butter, Beef Braised with Beer and Onions, Puree of Potatoes with Garlic, Green Salad and a Souffled Lemon Tart.
It so relaxing to travel like a “tourist”: to find a haven in crisp sheets and smiling staff who speak your language, after a hectic day in a bustling foreign environment.
The Naman Retreat in the outskirts of Danang Vietnam, is a beautifully designed resort with well-trained English-speaking staff.
Learning to make your own spring rolls is just part of the experience.
For the Photoblog post, please visit: www.ursulasweeklywanders.com/travel/resort-living-and-com...