New tastes and textures cooking with mushrooms and avocados

Photos - local - daughter wiggins week6
Shanae Marshall focuses on chopping onions for the tacos during week 6 of the Spring 2017 My Daughter's cooking program at Wiggins.

We somehow went from "this smells like someone is flat ironing their hair" to "this is delicious!"  There were lots of firsts today - especially the  smelling, tasting and touching of mushrooms and avocados.  In the end, while the parmesan zucchini fries received mixed reviews, the turkey and mushroom tacos were a hit.  There were even a few left to take home and share.

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