Twice as many smiles for twice as many strawberries in the crisp bars

Lan Ahn Nguyen and Shuxian Lin learn to make Moroccan chicken and couscous during week 7 of the Spring 2017 My Daughter's Kitchen cooking program at Visitation School.

Recipes for week 7’s main dish and dessert got our chicken-loving, sweet-toothed group very excited.  Moroccan Chicken Couscous introduced the class to the delicious and aromatic cuisine of North Africa.  Everyone loved the taste and smells of turmeric and cumin though there were a few objections to the eggplant and raisins.   As to dessert, cheers went up when our cooking teacher Barbara reported that twice as many strawberries would be used in the crisp bars because the rhubarb in her home garden was not yet ripe.  The result of an only-strawberry filling pleased everyone’s palate!      

Plans were made for a graduation event on Wednesday, April 26th.    Maybe the crisp bars will include rhubarb if it’s ripe!