We had another super duper awesome class!
First, we studied all about seasoning, and got to smell a couple dozen herbs and spices, make our own herb blends, and flavor cheese spread. Hope brought homemade bread bowls which we filled with homemade soups. Yum! I made Masoor Dal to demonstrate Indian spices and flatbread topped with za’atar for a little Middle Eastern flavor. We made herb blends from France (Herbs de Provence), Italy (Gremolata), Cuba (adobo), Chile (alino), and Greece! And we learned much more (how to smack garlic, dry to fresh herb conversion, frying spices, how to make a tofu press, etc.).
After our lovely lunch, we discussed “leaven.” A few had found the chapter about leaven in Christ’s Object Lessons, while others explored the historical and cultural backgrounds. We decided that we each needed to be a good leaven for others and to resist the bad leaven of the world.
In March, there will be a Ladies’ Day and then Bread[squared] will resume in April with the following topics:
Physical Topic: Unfamiliar Vegetables – we’re each going to find a vegetable we are unfamiliar with and bring it to class, along with a dish that we made using that vegetable. Examples may include: celeriac, jicama, prickly pear cactus, artichokes, dark leafy greens (kale, chard, beet greens, collard), Brussels sprouts, parsnip, rutabaga, lovage, chayote, fennel bulb, okra.
Spiritual Topic: “Herbs, Spices, Botanicals of the Bible” – We will each research this topic for the next class. I expanded it to include “botanicals” so everyone knows we can research any plants or plant products used in the Bible, not just food sources. Ideas: you can do a general study on the topic, or you can choose a specific subtopic to focus on, such as: hyssop, mustard, spikenard, etc.