Category — Classes

Today, March 1st, was to be the day that the schedule and registration for the new summer class offerings were to be posted on the “Classes” page. It was also that day that people on my mailing list would receive the same in their mailboxes. Unfortunately, my unexpected trip to Flagstaff over the weekend, has prevented that from happening on time. I am in the time-consuming process of folding, stuffing, sealing, and labeling those schedules for the mail now.

After returning home late yesterday afternoon, I spent the evening at my husband’s office, making 900 copies, stamping 900 envelopes, and making 1800 address and return address labels, so please bear with me… they will be in your mailbox or e-mail box and posted here by Friday, March 4th.

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Before I forget, a quick reminder to watch Channel 12 Valley Dish today at 3:30 where Tram and I will be making Oscar Party treats!

Thank you to the 12 followers who have commented so far. They are each now in the running for a chance at 1 of 2 spots in one of my cooking classes. Here is the deal…

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How would you like to win a free adult cooking class in Phoenix, Arizona? Are you available on the evening of Wednesday, March 2, 2011? Are you in the Valley of the Sun? Then this is for you!!!

Here’s the deal:

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We are going from gingerbread martinis straight to gingerbread houses. It is a Hopkins family tradition for Marissa and Connor (and sometimes Dave and I) to decorate a gingerbread house for Christmas.

The kids bemoan it each year, but I believe they have fun doing it, through their protests.

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The other night, our last guest chef of the year at Les Gourmettes, Gwen Ashley Walters, made an outstanding Pepper Crusted Flank Steak with Chianti Honey Demi. I was about to dump the leftover meat marinade down the drain when I stopped short and realized what a great appetizer I could make, using it. We have our neighborhood Holiday Progressive Dinner tonight, and appetizers begin at my house. Here is the recipe I created, using Gwen’s smokey marinade.

And tomorrow, another fantastic and super easy recipe that I am crazy for – a pumpkin appetizer spread – from Gwen!

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After my post two days ago telling of the upcoming classes I’ll be teaching at Les Gourmettes Cooking School, I’ve received about a dozen emails asking for the schedule. Since the demand appears to be high, I’m posting it here for all.

If you are interested in signing up for the classes, please act quickly, there are only 16 initial spaces available. Mail a check made out to Les Gourmettes Cooking School for the full amount ($150) to 6610 North Central Avenue, Phoenix, Arizona 85012.  Please include a sheet of paper with your name, address, phone, email address, and “Linda’s Series” written on it with the payment.

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I am working to perfect an appetizer recipe using precooked and prepackaged short ribs for my upcoming classes at Les Gourmettes Cooking School. I’ve found two different varieties of these convenient and lovely ribs at Costco.

The recipe I’m working on uses shredded meat along with a crunchy Dijon apple slaw inside mini polenta cups. I haven’t been able to get it just right as of yet, but I’ve been playing with the rib meat on some other tasty items. Here you’ll find one of the new quick creations – short rib quesadillas.

My series of three adult classes at Les Gourmettes begin on Tuesday evening, November 16th. We skip Thanksgiving week, resume on November 30th, and finish up on December 7th.  There are only 16 slots available, so if you are interested just let me know and I’ll email you the menus, (Thanksgiving Dinner, Christmas Buffet, and New Year’s Eve Cocktail Party) schedule, and registration form.

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Another day, another post without a recipe. Sorry, but it’s the holiday weekend, right?  More news to share though. I found out too late to pick up a copy, but in the August 2010 issue of AZ-Lifestyle magazine, LPG was featured. Don’t get me wrong, I knew we’d be featured, the reporter was here in June interviewing and taking pictures. I just did not know it had come and gone from newsstands.  Oh well, here’s what the LPG portion looked like. And following in yesterday’s footsteps, here is a link to the previously posted Coconut Mango Cupcakes seen in the photo below! As an added bonus; it’s a great recipe to revisit if you need a refresher course on how to cut open a mango.

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Maybe I should explain my title choice for today’s post. So, I live in the southwest portion of the United States.  Here, we have two popular convenience stores, 7-11 and Circle K.  As previously mentioned, and actually bragged about, I am posting and scheduling my posts about 10 days to 2 weeks ahead of time. As I typed in my “scheduled” date, I noticed that today is 7-11, so whenever we (south-westerners) say “7-11”, we (or at least, I) like to follow it up with “and equal time for Circle K!”  The last thing we want to be is based – in Arizona, of all places! Yeah, right – tell that to our state legislatures! Sorry, no politics allowed here – just recipes and a bit of occasional humor or insights! Honestly – love it all!

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After yesterday’s post about “reading the recipe”, I thought I would show a couple (of the many) students who really do understand the importance of that very thing. We all know that “the squeaky wheel gets the grease.” For four full days, these two cuties never needed a thing from me and sometimes you feel as if you’re ignoring such independent kids.  I just hope they know, that I know, how very competent and capable they are and that my goal is to make all my students be just like them! Great job, girls!

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