Today was, unfortunately, the last day of this interim class. We again tried the three mystery chocolates to see if our preferences had changed. Boy had mine changed! At the beginning of the class, I chose the chocolate #1 as my favorite. This time around it was my least favorite. It was way too sweet and kind of bland. It didn't have any sort of chocolate finish and was just mediocre. I learned this was Dove chocolate. The second chocolate was Godiva dark chocolate and was my favorite this time around. I liked the darker, bitter, and smooth taste. The third chocolate was my second favorite this time and was Schaffen berger chocolate. It was sweet, creamy, and fruity and had a strong finish and aftertaste. This goes to show that having tried some very fine chocolate has changed my preferences. I feel less tempted to eat more common chocolates such as Hershey's and Dove now. At the beginning of the class, I did not know all the wonderful brands of chocolate that were out there.
Next, we listened to a presentation on liquid smoke and the effect it has on cooking. I chose not to taste them, mostly since it was 9:30 AM and BBQ type flavors did not appeal to me. I did smell them and compare the different types:
Mesquite - smokey, spicy, strong smell, comes from a tree that grows in Texas
Pecan - nutty, less intense, milder
Apple - sweet, subtle
Hickory - strong smell, woody, foresty
The last thing we tasted today was Jack Torres' chocolate chip cookies recipe. He claims he can achieve a good balance between soft and crispy by making big cookies. These cookies had a great combination of textures. I took some home to my family and they felt the same way. It is definitely a recipe worth repeating, because I would love to try them fresh out of the oven.
This interim class has been educational, interesting, and fun! I have enjoyed learning how to describe foods and flavors and distinguish between flavors. I feel more confident in the kitchen and feel comfortable trying new recipes. I am excited to try out some of these recipes again and expand my cooking experience! Thank you for a great month!
Wednesday, February 1, 2012
Tuesday, January 31, 2012
A Traditional Southern Meal
Today my team made a wonderful, hearty traditional Southern meal. On the menu was biscuits, fried chicken, string beans, smashed potatoes, mac and cheese, sweet potato casserole, and peach cobbler. I personally helped make the mac and cheese and smashed potatoes. The mac and cheese was a relatively easy recipe. We simply combined cooked macaroni with a cheese, milk, and egg mixture. We poured this into a baking casserole dish and then layered more cheddar cheese on top. This cooked in the oven for about 25 minutes. We made this first since it could be easily reheated in the oven right before serving.
The smashed potatoes were more fun to make, in my opinion. We cooked red skin potatoes and left the skin on. These were then mashed with butter, salt, pepper, and sour cream. We didn't have an exact recipe for this, so it was a bit of a guessing game. We would add some of the flavorings, taste it, and then see what else it needed. We made a ton of smashed potatoes and there was no one who didn't get their full share. This is the kind of recipe I could see myself making in the future since it was so simple. I loved the taste of the red skin potatoes instead of normal potatoes. I think it gave the dish more flavor, especially with keeping the skin.
The other dishes turned out very well. My favorites were the fried chicken, biscuits, and sweet potato casserole. The fried chicken was great and the guys who made it certainly had the technique down. It was flavorful and crispy without being too greasy. The sweet potatoes were almost like a dessert. They were baked with toasted pecans and brown sugar on top. It was simply delicious and I had seconds of that dish. The green beans were also tasty. I normally do no like green beans, but I liked these. They were extra mushy from being cooked in chicken broth. I normally hate the hard cooked green beans from the can or when steamed. The peach cobbler was pretty good, although it was a bit too runny in my opinion. I like thicker cobblers served hot with vanilla ice cream.
All in all it was a great meal and a great way to wrap up the cooking!
The smashed potatoes were more fun to make, in my opinion. We cooked red skin potatoes and left the skin on. These were then mashed with butter, salt, pepper, and sour cream. We didn't have an exact recipe for this, so it was a bit of a guessing game. We would add some of the flavorings, taste it, and then see what else it needed. We made a ton of smashed potatoes and there was no one who didn't get their full share. This is the kind of recipe I could see myself making in the future since it was so simple. I loved the taste of the red skin potatoes instead of normal potatoes. I think it gave the dish more flavor, especially with keeping the skin.
The other dishes turned out very well. My favorites were the fried chicken, biscuits, and sweet potato casserole. The fried chicken was great and the guys who made it certainly had the technique down. It was flavorful and crispy without being too greasy. The sweet potatoes were almost like a dessert. They were baked with toasted pecans and brown sugar on top. It was simply delicious and I had seconds of that dish. The green beans were also tasty. I normally do no like green beans, but I liked these. They were extra mushy from being cooked in chicken broth. I normally hate the hard cooked green beans from the can or when steamed. The peach cobbler was pretty good, although it was a bit too runny in my opinion. I like thicker cobblers served hot with vanilla ice cream.
All in all it was a great meal and a great way to wrap up the cooking!
Monday, January 30, 2012
Vintages, Bacon, and Vanilla
Today's chocolate tasting was designed for us to compare the differences between the ages of chocolate. We tried the same chocolates from different production years to see if we could tell a difference in taste. I had a feeling there would be differences since environmental changes could impact the taste of the cocoa beans. Here were the results:
2010 Gran Couva - Trinidad - rich, potent cocoa aroma, fruity and floral finish
2011 Gran Couva - Trinidad - fruity, complex, dense, peanut flavor, vanilla, herbal, minty, bitter aftertaste
2009 Palmira Criollo - Venezuela - astringent, nutty, honey, bittersweet
2010 Palmira Criollo - Venezuela - not much flavor, mild, bitter, nutty, honey, sweeter than the 2009 version
The mystery chocolate for today was bacon chocolate. It was very salty, roasted, nutty, and crunchy. I didn't hate it but it wasn't my favorite chocolate we have tried. Many people in the class, especially the guys, absolutely loved it and wanted to know more about bacon products.
The next taste test we did was a vanilla taste test. You can't really eat vanilla plain and expect to like it, so we added it to a milk, egg, and sugar mixture to make it more palatable. I enjoyed doing this taste test because I thought that for the most part all vanillas were created equal. This was not the case, and I had preferences as to what I liked better. Luckily for me, the one I liked the most is the most common vanilla found in the United States. I am sure to have it again then!
Tahitian - fragrant, fruity, lingering aftertaste, sweet, most expensive and rare version
Mexican - creamy, stronger flavor, thick, alcohol aftertaste, like root beer
Madagascar homemade version - mild balanced
Madagascar (The Spice House) - thick, mild, tastes like vanilla ice cream, balanced, same flavor as the homemade version only stronger, my favorite
Tomorrow we go back to the kitchen for out final cooking day. We are tackling traditional Southern cooking with lots of hearty foods!
2010 Gran Couva - Trinidad - rich, potent cocoa aroma, fruity and floral finish
2011 Gran Couva - Trinidad - fruity, complex, dense, peanut flavor, vanilla, herbal, minty, bitter aftertaste
2009 Palmira Criollo - Venezuela - astringent, nutty, honey, bittersweet
2010 Palmira Criollo - Venezuela - not much flavor, mild, bitter, nutty, honey, sweeter than the 2009 version
The mystery chocolate for today was bacon chocolate. It was very salty, roasted, nutty, and crunchy. I didn't hate it but it wasn't my favorite chocolate we have tried. Many people in the class, especially the guys, absolutely loved it and wanted to know more about bacon products.
The next taste test we did was a vanilla taste test. You can't really eat vanilla plain and expect to like it, so we added it to a milk, egg, and sugar mixture to make it more palatable. I enjoyed doing this taste test because I thought that for the most part all vanillas were created equal. This was not the case, and I had preferences as to what I liked better. Luckily for me, the one I liked the most is the most common vanilla found in the United States. I am sure to have it again then!
Tahitian - fragrant, fruity, lingering aftertaste, sweet, most expensive and rare version
Mexican - creamy, stronger flavor, thick, alcohol aftertaste, like root beer
Madagascar homemade version - mild balanced
Madagascar (The Spice House) - thick, mild, tastes like vanilla ice cream, balanced, same flavor as the homemade version only stronger, my favorite
Tomorrow we go back to the kitchen for out final cooking day. We are tackling traditional Southern cooking with lots of hearty foods!
Sunday, January 29, 2012
Nearing the End
On Friday, we tried a very expensive and delicious brand of chocolate: Amedei. We had the tasting squares, but I easily could have eaten a lot of more of this brand. The Porcelana 70% was one of my favorite chocolates I have ever tried. It was nutty, smooth, and balanced. It had a hazelnut flavor and reminded me of the taste of Nutella. It also reminded me of a type of chocolate I bought at a shop in Paris, Fauchon. The Chuao 70% was a little sour and had a vanilla, nutty, and fruity taste. It was made with pure chuao beans. The 9 chocolate was a 75% blend with an intense cocoa taste. It was rich and dark. It was not too bitter though and had a lingering chocolate aftertaste. None of these varieties were astringent.
The mystery chocolate tasting wasn't really a mystery given its appearance. We tasted Santander chocolate covered coffee beans. They tasted like a very rich coffee mocha, were crunchy, had a strong aroma, and gave me a boost of energy.
Friday's class also included presentations. One included a taste test on wild game. I have never eaten wild game before, and I had some interesting experiences with it:
- Venison - deer meat, tender, smokey, similar to steak only better, would order it again
- Rabbit - tough, kind of sweet, musty, rustic, hard to eat since it reminded me of the two pet rabbits I had growing up
- Duck - musty, juicy, unique flavor, gamey, not pleasant
The cheese tasting was our last one of the class, unfortunately. Also, unfortunately, it was not a very good array of cheeses in my opinion. I just really do not like stinky cheeses. All made my fingers smell bad.
- Taleggio - soft, stinky, sticky, tastes like sour milk, bad flavor grows as you eat it, grassy
- Morbier Raw Milk- STRONG aftertaste, musty, earthy
- Chimay - musty, sour, salty, bitter
The chocolate shop in Paris that reminded me of the Porcelana:
Thursday, January 26, 2012
A Taste of India
Today's meal was Indian themed and was very delicious. I did not have to cook today but still got to enjoy the cuisine the ethnic food group made for us. Bernie Dunlap joined us as well to taste their creations! I had never eaten Indian food before, so I wasn't sure what to expect. I am not a huge fan of spicy food, and I was worried it would all be too spicy for me. However, the group went light on the spices, so it was very palatable. I am now a big fan of Indian food as long as it is not spicy.
The meal included aloo gobi, chicken korma, naan bread, jasmine rice, cucumber salad and mango lassi. The chicken and aloo gobi went very well together and with the rice. The sauce from the chicken was also very good on the naan bread. I didn't expect the naan bread to be as good since it looked kind of bland. Yet it was surprisingly very flavorful and I could not get enough of it. The aloo gobi was just spicy enough to have a little kick but not too much as to make it unpalatable. I thought the potatoes could have been cooked a little longer, but the other vegetables in the dish made up for it. I felt the meal went together very well. It was a good balance between savory and sweet flavors. I was not as big of a fan of the cucumber salad. I felt it was too much yogurt and I don't really like cucumbers that much. It would have been better if it had included tomatoes or some more seasoning.
The mango lassi was a perfect finish for the meal. I love mangos and had to get seconds on this dish. However, it was also very rich, so you couldn't eat too much of it. I once heard that traditional Indian cooking includes some kind of yogurt-based dessert since the main course is usually very spicy. The yogurt helps cool your palate after the meal. By the time I had finished eating, I realized that I never took a picture of the food for the blog. I think that's a sign though of how delicious it was.
The meal included aloo gobi, chicken korma, naan bread, jasmine rice, cucumber salad and mango lassi. The chicken and aloo gobi went very well together and with the rice. The sauce from the chicken was also very good on the naan bread. I didn't expect the naan bread to be as good since it looked kind of bland. Yet it was surprisingly very flavorful and I could not get enough of it. The aloo gobi was just spicy enough to have a little kick but not too much as to make it unpalatable. I thought the potatoes could have been cooked a little longer, but the other vegetables in the dish made up for it. I felt the meal went together very well. It was a good balance between savory and sweet flavors. I was not as big of a fan of the cucumber salad. I felt it was too much yogurt and I don't really like cucumbers that much. It would have been better if it had included tomatoes or some more seasoning.
The mango lassi was a perfect finish for the meal. I love mangos and had to get seconds on this dish. However, it was also very rich, so you couldn't eat too much of it. I once heard that traditional Indian cooking includes some kind of yogurt-based dessert since the main course is usually very spicy. The yogurt helps cool your palate after the meal. By the time I had finished eating, I realized that I never took a picture of the food for the blog. I think that's a sign though of how delicious it was.
"El Rey" of Blue Cheese
Today's taste tests included El Rey dark chocolates. I expected to like all three of them a lot since I had liked other El Rey chocolates we have tried. However, that was not the case for all three of the chocolates:
- Bucare - 58.5%, hard to bite into, earthy, bitter, smokey, strong aroma
- Mijao - 61%, fairly sweet, vanilla flavor, creamy, more intense cocoa flavor, nutty, this was my favorite of the three and I think it is due to the extra cocoa butter added to this variety to increase smoothness
- Gran Saman - 70%, astringent, earthy, bitter, most intense, chalky, charcoal, fruity, this one did grow on me as I continued to taste it throughout class, but it was not my favorite
Our next taste test was a cinnamon test. I never knew there were so many different types of cinnamon and that the taste could vary so much. We tried the cinnamon on toasted bread croutons with butter, rather than eating the cinnamon raw. We also had to decide which cinnamon most closely resembled the Cinnabon cinnamon of which we had a sample of one of their cinnamon rolls. This was a very delicious taste test since cinnamon sugar toast has always been a favorite breakfast of mine. Here are the results:
- Ceylon - smokey, spicy, complex, "true cinnamon"
- Chinese Cassia - potent, tangy, ideal for baking
- Caigon Cassia - tastes most like a cinnamon stick or red hot, lingering aftertaste, strong bite
- Korintga Cassia - sweet, mild bite, smooth, my favorite
I picked the Cinnabon cinnamon to be the Chinses Cassia, but it was actually the Korintga Cassia. It was a hard taste test to do since the Cinnabon cinnamon is gooey and very sweet.
Before we moved onto to cheeses, Dr. Sloan had one last olive for us to taste that we didn't get to yesterday. It was an oil cured olive and looked like a prune... or something worse. The smell was absolutely horrible. Given my poor experience with olives the day before, I couldn't bring myself to try it. The smell alone was more than enough of an experience for me.
We then, thankfully, moved on to Blue Cheeses. We watched a video on the best blue cheeses that are made in Stilton, England. It's incredible how much time and care goes into making fine cheeses. I now understand why they are so expensive. Our taste test included one of the Stilton cheeses:
Valdeon - strong aftertaste, sour, bitter, musty, tasted like garbage, chemical taste
Stilton - creamy, not as strong of an aftertaste, salty
American - my favorite, least "blue" flavor, creamy, soft, salty, sour, weaker taste
Cambozola - softest, sour, flavor develops, creamy, moist, doesn't crumble
I am still not a blue cheese person; however, I did appreciate the Stilton blue cheese more than some others in the past. The only reason the American was my favorite was because it tasted the least like blue cheese. I don't mind it when it is mixed in with other things, like a salad or dish. I just do not like that strong, stinky taste plain.
One of the most exciting parts of class today was getting to plan our Southern cooking menu for next Tuesday. We had no trouble brainstorming possible dishes. Everyone had their family favorites. We ended up on this delicious menu:
- Biscuits
- String beans
- Mac and Cheese
- Mashed Sweet Potatoes
- Mashed Potatoes
- Fried Chicken
- Peach Cobbler
- Lemonade and Sweet Tea
I can't wait to try all of this! Below is a picture of the cinnamon taste test. Yum!
- Bucare - 58.5%, hard to bite into, earthy, bitter, smokey, strong aroma
- Mijao - 61%, fairly sweet, vanilla flavor, creamy, more intense cocoa flavor, nutty, this was my favorite of the three and I think it is due to the extra cocoa butter added to this variety to increase smoothness
- Gran Saman - 70%, astringent, earthy, bitter, most intense, chalky, charcoal, fruity, this one did grow on me as I continued to taste it throughout class, but it was not my favorite
Our next taste test was a cinnamon test. I never knew there were so many different types of cinnamon and that the taste could vary so much. We tried the cinnamon on toasted bread croutons with butter, rather than eating the cinnamon raw. We also had to decide which cinnamon most closely resembled the Cinnabon cinnamon of which we had a sample of one of their cinnamon rolls. This was a very delicious taste test since cinnamon sugar toast has always been a favorite breakfast of mine. Here are the results:
- Ceylon - smokey, spicy, complex, "true cinnamon"
- Chinese Cassia - potent, tangy, ideal for baking
- Caigon Cassia - tastes most like a cinnamon stick or red hot, lingering aftertaste, strong bite
- Korintga Cassia - sweet, mild bite, smooth, my favorite
I picked the Cinnabon cinnamon to be the Chinses Cassia, but it was actually the Korintga Cassia. It was a hard taste test to do since the Cinnabon cinnamon is gooey and very sweet.
Before we moved onto to cheeses, Dr. Sloan had one last olive for us to taste that we didn't get to yesterday. It was an oil cured olive and looked like a prune... or something worse. The smell was absolutely horrible. Given my poor experience with olives the day before, I couldn't bring myself to try it. The smell alone was more than enough of an experience for me.
We then, thankfully, moved on to Blue Cheeses. We watched a video on the best blue cheeses that are made in Stilton, England. It's incredible how much time and care goes into making fine cheeses. I now understand why they are so expensive. Our taste test included one of the Stilton cheeses:
Valdeon - strong aftertaste, sour, bitter, musty, tasted like garbage, chemical taste
Stilton - creamy, not as strong of an aftertaste, salty
American - my favorite, least "blue" flavor, creamy, soft, salty, sour, weaker taste
Cambozola - softest, sour, flavor develops, creamy, moist, doesn't crumble
I am still not a blue cheese person; however, I did appreciate the Stilton blue cheese more than some others in the past. The only reason the American was my favorite was because it tasted the least like blue cheese. I don't mind it when it is mixed in with other things, like a salad or dish. I just do not like that strong, stinky taste plain.
One of the most exciting parts of class today was getting to plan our Southern cooking menu for next Tuesday. We had no trouble brainstorming possible dishes. Everyone had their family favorites. We ended up on this delicious menu:
- Biscuits
- String beans
- Mac and Cheese
- Mashed Sweet Potatoes
- Mashed Potatoes
- Fried Chicken
- Peach Cobbler
- Lemonade and Sweet Tea
I can't wait to try all of this! Below is a picture of the cinnamon taste test. Yum!
Tuesday, January 24, 2012
Cooking with Eggs
Today's cooking lesson was cooking with eggs. We made a varieties of dishes that used eggs in various ways including fritadas, biscuits, quiche, ice cream, soufflé, and fruit custard tarts. My partner Kalle and I made the ice cream and helped with the chocolate souffle. The only time I had ever made ice cream before was the science class way of making it in a coffee canister. This was a much more professional way of making ice cream and it tasted better to. We also didn't just make your standard vanilla ice cream. We made bacon ice cream! At first, I admit I was totally disgusted by the idea of putting bacon in ice cream. I am not the biggest bacon fan, so I didn't think it would go well with the ice cream. However after tasting the final product, it was much better than I expected. I don't think I would ever choose to order or make bacon ice cream over some other flavors, but it was definitely tasty.
The ice cream used the following ingredients:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1.5 ounces cream cheese, softened
1/2 teaspoon sea salt
1.25 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 vanilla bean (we used regular vanilla extract instead)
To add the bacon flavoring, we added:
5 strips cooked bacon
3/4 brown sugar sprinkled on the bacon while cooking
2 teaspoons dark rum
The first thing we did was to make the cornstarch thickening mixture by mixing 2 tablespoons of the milk and the cornstarch in a small cup. We then combined the cream cheese and salt in a medium bowl until smooth.
In a saucepan, we heated the remaining milk, the cream, sugar, corn syrup, and vanilla until boiling. Boil for about 4 minutes, making sure the mixture doesn't boil over. Remove from the heat and add the cornstarch mixture. Bring back to a boil and let boil for another minute, stirring while doing so.
Remove from heat and gradually whisk the milk mixture into the bowl with the cream cheese. It's important to whisk this very well in order for the cream cheese to completely melt and combine into the milk mixture. Pour this mixture into a large zip-lock bag and put into an ice bath for about thirty minutes. Ours cooled quicker than this, so we only needed to wait about twenty minutes.
While it was in the ice bath, we cooked the bacon in the oven with the brown sugar on top. I have not cooked bacon in the oven, but found it was a very easy technique. We put a wire cooling rack on top of a cooking sheet, so the bacon grease would drip off as it was cooking. It took about 15-18 minutes to cook completely.
Next, pour the ice cream into the frozen canister and spin the ice cream maker for about twenty minutes. Add small pieces of bacon to the mixture while it is spinning. Every ice cream maker is different, so the timing depends on your model. You will be able to tell when the ice cream is thick and creamy and ready to eat. The ice cream will still be very soft at this point, so it is best when frozen for a while. We froze ours for about an hour, but at least four hours would be best.
After we put the ice cream in the freezer, we helped make the chocolate soufflé. I always imagined this dish to be extremely complicated, but it was actually very easy. And our souffle didn't collapse! It remained perfectly puffed until we served it. We probably could have cooked it for a couple minutes longer to make it a little less gooey in the middle. However, it was extremely tasty and would be a dish to impress with! It was also good experience learning about to beat egg whites to make them fluffy and separating egg yolks from the whites. I have pictures of the souffle with the fruit tarts in the background!
Overall, this was a wonderful cooking experience. I am convinced now that making your own pie crust is the way to go. It wasn't very complicated and tasted a lot better than the store bought version. I also want to make the biscuit recipe again, because I think those were the best homemade biscuits I've ever had. They took less than 30 minutes to make too! I am excited to have made these recipes and to try them again soon.
Also, be on the lookout next Wednesday in the Herald Journal! Reporters came while we were cooking to write a story about us. The photographer took lots of pictures of Kalle and me making the ice cream. I hope they include one!
The ice cream used the following ingredients:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1.5 ounces cream cheese, softened
1/2 teaspoon sea salt
1.25 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 vanilla bean (we used regular vanilla extract instead)
To add the bacon flavoring, we added:
5 strips cooked bacon
3/4 brown sugar sprinkled on the bacon while cooking
2 teaspoons dark rum
The first thing we did was to make the cornstarch thickening mixture by mixing 2 tablespoons of the milk and the cornstarch in a small cup. We then combined the cream cheese and salt in a medium bowl until smooth.
In a saucepan, we heated the remaining milk, the cream, sugar, corn syrup, and vanilla until boiling. Boil for about 4 minutes, making sure the mixture doesn't boil over. Remove from the heat and add the cornstarch mixture. Bring back to a boil and let boil for another minute, stirring while doing so.
Remove from heat and gradually whisk the milk mixture into the bowl with the cream cheese. It's important to whisk this very well in order for the cream cheese to completely melt and combine into the milk mixture. Pour this mixture into a large zip-lock bag and put into an ice bath for about thirty minutes. Ours cooled quicker than this, so we only needed to wait about twenty minutes.
While it was in the ice bath, we cooked the bacon in the oven with the brown sugar on top. I have not cooked bacon in the oven, but found it was a very easy technique. We put a wire cooling rack on top of a cooking sheet, so the bacon grease would drip off as it was cooking. It took about 15-18 minutes to cook completely.
Next, pour the ice cream into the frozen canister and spin the ice cream maker for about twenty minutes. Add small pieces of bacon to the mixture while it is spinning. Every ice cream maker is different, so the timing depends on your model. You will be able to tell when the ice cream is thick and creamy and ready to eat. The ice cream will still be very soft at this point, so it is best when frozen for a while. We froze ours for about an hour, but at least four hours would be best.
After we put the ice cream in the freezer, we helped make the chocolate soufflé. I always imagined this dish to be extremely complicated, but it was actually very easy. And our souffle didn't collapse! It remained perfectly puffed until we served it. We probably could have cooked it for a couple minutes longer to make it a little less gooey in the middle. However, it was extremely tasty and would be a dish to impress with! It was also good experience learning about to beat egg whites to make them fluffy and separating egg yolks from the whites. I have pictures of the souffle with the fruit tarts in the background!
Overall, this was a wonderful cooking experience. I am convinced now that making your own pie crust is the way to go. It wasn't very complicated and tasted a lot better than the store bought version. I also want to make the biscuit recipe again, because I think those were the best homemade biscuits I've ever had. They took less than 30 minutes to make too! I am excited to have made these recipes and to try them again soon.
Also, be on the lookout next Wednesday in the Herald Journal! Reporters came while we were cooking to write a story about us. The photographer took lots of pictures of Kalle and me making the ice cream. I hope they include one!
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