Archive: April, 2013
Chamya Davis prepared salmon cakes for her family from the ingredients sent home after last week’s lesson, and she emailed this beautiful photo to prove it. Her dad told her that they were better than the ones he makes. So exciting!
Did anyone else make them?
Jayla whipped out her phone and showed me a photo of the very impressive salmon cakes she had made at home.
Maliyah Gregg was first to arrive and was hoping for a private lesson: "If I'm the only one, do I get to do everything myself?" she asked.
Moments later the rest of the troops showed up and her face fell. Not only did Hope Wescott, Jayla Reeves, and Kayla Reid come, but also Chamya Davis, 11, a new student.
Mariah Bey did not. She was absent last week too, and it turns out her family moved out of the area because of an emergency. We are all hoping she'll be back.
Maliyah Gregg's eyes lit up when she spied a package of bacon on the counter for cooking class in the convent kitchen at St. Martin De Porres in North Philadelphia. And then she saw the spinach.
"Can I eat just the bacon? Please? Just the bacon and a boiled egg. It will be like breakfast. Please?"
After four weeks of cooking lessons, I had gotten the message loud and clear from Maliyah and the other 5th and 6th grade girls: We want meat!
After three cooking lessons with 11-year-old girls at St. Martin De Porres in North Philadelphia, it was time to add some chemistry to the skills they were learning in the convent kitchen. Not the periodic table, mind you, but the magical alchemy of baking. And what is more exciting than baking pizza from scratch?
Because the dough is made with yeast that takes hours to rise, I brought some that already had risen, as well as ingredients so the girls could make some themselves.
"Are we actually making the dough?" asked the not-easily-impressed Jayla Reeves. "Wow!"