Yumi started us off with an asparagus puff pastry appetizer. Fresh, delicate asparagus from the farmer's market!
I made strawbery ginger tequila cocktails. Cheers!
Valerie treated us to the BEST salad, featuring pea shoots, farro, and pecorino cheese.
I made Smitten Kitchen's roasted tomato pasta salad, with toasted pine nuts, kalamata olives, fresh basil and local feta. Mmm.
Liza was afraid of my camera and hid behind Valerie for protection.
Valerie made halloumi tacos with pineapple salsa and aji verde. They were the BEST!
Nancy brought a bag full of knitted items that her sister Valaree made. We all got to pick some!!
We relaxed outside while the sun set, making room for dessert. Vizslas!
Mwah!
Cooking club!!
Cooking club is very serious. The first rule of cooking club is you do not talk about cooking club.
Ooooh, time for dessert! Whip that cream, Yumi!
Oh, hello! Strawberry galette.
Strawberry galette with whipped cream!
