Two weeks ago when I posted a picture of all the tomatoes, potatoes, onions, and garlic that we’d be using in classes, a loyal follower asked to see a picture of what my refrigerator looked like at the start of classes. I said, “Oh no you don’t!” I assured her that it was so full, that one had to worry about things falling out when opening the door, and that my extra freezer in the laundry room was so full that I had to use duct tape to ensure that it would keep closed – embarrassing but true! But she insisted that she would enjoy seeing the fridge, so I told her I’d post a picture before the next set of classes… the day has come…ouch!

Above is the new set of tomatoes, potatoes, citrus, and friends and below……. is the fridge – don’t judge, it’s my job.  And you will never see a picture of the duct-taped freezer, and that’s final!

Yes, the drawers have been over-filled so many times, that they no longer have usable tracks to run on. They are currently so full that you couldn’t fit a tiny jalapeno into any one of them right now!

Now on to prettier and tastier things…

Ganache (pronounced /gah NAHSH/) is a rich mixture of chocolate and cream which can be used as a frosting or filling. Depending on the intended use, different ratios of chocolate to cream are used, to create anything from a light glaze to a dense and rich chocolate truffle. Although ganache is exceedingly luxurious, it is what I like to call “easy-breezy” to make!  Ganache was developed in the mid-1800s, and both France and Switzerland claim credit for the invention.

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