There’s one thing that Acera - the Massachusetts School of Science, Creativity and Leadership has that no other school in the known universe has, and that is I, in this case overseeing a Monday afternoon cooking club. Yesterday marked our inaugural voyage into the culinary waters, potentially teaming with icebergs and nasty sharks, but the kids performed swimmingly, in keeping with the metaphor, and in a very quick hour and a half we invented gluten-free eggplant parmigiana with a toasted garlic tomato sauce and basil oil, and we made enough of it for all the stragglers after school willing to eat eggplant. So that’s it above, along with the recipe.
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