Gotta start off the post with some cuteness!
Saying “Mommy!” when I was leaving.
For Mother’s Day I reserved two spots at one of the Cooking Along the Crooked Road cooking classes at the Higher Ed Center. This one focused on heart healthy vegetables.
Me and Mom before the class began.
We made a fruit salad, a green salad with Asian dressing and chicken stir fry with rice.
The vegetables that we used that are currently in season locally came from Deni Peterson’s farm (one of the class instructors). She is the Learning Landscapes Education Coordinator for Appalachian Sustainable Development.
Our other instructor was Kim Evans who is a local personal chef. Her company is Moveable Feast.
Aren’t these bell peppers beautiful?
We were in charge of cutting the bell peppers.
We also had to chop the garlic and mix up the thickening agent for the stir fry.
I think I could have eaten this whole bowl of fruit. It was delicious!
My fruit salad and regular salad plate.
The stir fry and rice. It looked prettier before I plated it! haha
When we came out to get in my car we saw such a pretty rainbow. The picture doesn’t do it justice.