My first culinary seminar was definitely something. I got to meet and chat with the chef, Sheri Castle, have a good time with my dad and enjoy some good food (apparently, I'm not an ambrosia person, which is odd, because I figured I would be). I wish I had gotten a few more pictures, but here's an okay one (not really, whatever).
I picked up a signed copy of Castle's book, The Southern Garden Cookbook, and I am excited to check it out because it focuses on fresh fruits and vegetables in their natural state, just like I like them.
Furthermore, there is an upcoming class focused completely on... butternut squash. My favorite winter vegetable in the world.
My love affair with samosas, I am delighted to say, began in a simple way. It was a love at first sight kind of thing, the scent of indian food luring me to a booth I had never visited before at the farmers' market. They smelled perfect, they looked perfect, and my god, they tasted perfect. A delightful crunch of the shell, the creaminess of the spinach and the subtle crumble of the feta, followed by the slight kick of the spices that make Indian food, so awesome.
Since then, I've been mooning over recipes like this for grain-free pockets of delicious, and I found one. While it was good and very close to the experience of the traditional samosa, it had to pitfalls.