The highlight of our Bali trip was the cooking class with Lobong Culinary Experience in Ubud. Learned so much about the Balinese culture and cuisine.

Motorcycle Desk Clock, Motorcycle Gifts, Anniversary Gift Idea, Birthday Gift Idea, Home Decor, Office Clock, Keepsake Gift, Retirement Gift Can be made of Cherry, Cedar, Oak, Walnut, Mahogany. 9 1/2" x 2" x 5 1/2". The clock insert is 1 7/16" diameter. This clock looks great on a desk, counter or table Pattern taken from an ornament about 6" long, and enlarged to fit a clock. Battery included with instructions on how to change the battery. Each piece is created by hand using a scroll saw, so no two are exactly the same. Due to variants which come with nature, your clock may not look exactly like the one pictured. No stains are used in making the items. I prefer to highlight the wood's natural beauty. Many of the different types of wood will get richer, darker hues as they age. Exposure to direct sunlight will quicken this process. I use a scroll saw that is 21” long to create all my projects. Therefore, my size limit is around 20” - 24”. My favorite woods are Walnut and Cedar, but I also use other domestic woods. I create my designs as well as purchase patterns. I work each design on the computer, then print it. I then adhere the pattern to the wood. I use a drill press to makes “pilot holes”, or starter holes in the waste areas of the project. When I go to cut, I insert the blade in the hole, tighten it down, then start cutting. This process is repeated until the project is completely cut out. Then the pattern comes off, and I sand the project, front and back, with a sander. I also use a needle file to get into the small places. Each piece is sealed with Danish Oil (except Birch), and sprayed with Polyurethane to give it a shine. I'm a self taught scroll saw artist that loves what I do, for over 18 years. My work has won 45 ribbons from the county fair to the Nebraska state fair. I have also been to the Midwest Scroll Saw Trade show, and won several ribbons. They include Best in Class, Best in Show and Best of Division. Thank you for visiting my shop. I hope you love my work as much as I loved creating it.

Grill up a storm with Relish Mama founder, Nellie Kerrison as you discover how to cook a classic BBQ feast in Melbourne! At this hands-on barbecue cooking class, you'll find out more about the magic and versatility of what you can achieve when cooking on the barbie and unlock the secrets to keeping your meats moist, tender and delectable. Nellie will expertly teach barbecue technique and timing, so you'll leave with the confidence to replicate all that is covered in class back in your own home. We'll also highlight and teach you the importance of additional flavours and how to best apply these — whether through rubs, marinades, mop sauces or salsas. What's on the menu (dependant on the class)*: - Homemade pizzas on the barbecue - Quick and easy chicken and halloumi sausages - Barbecue king prawns with Nellie’s spice rub (great for fish and chicken too) - Dukkah crusted lamb cutlets with pomegranate molasses - Smoked lamb riblet’s with a sensational homemade barbecue sauce – cooked in our Primo grill. - Hickory-smoked beer butt chook – cooked in our Primo grill - Aged rib eyes with house-made chimichurri and lemon (reverse sear cooking method taught) - Barbecue spicy Mexican corn - A couple of our favourite salads to accompany your feast Our BBQ cooking class is a total crowd-pleaser and a great idea for team building activities, casual bucks parties and thoughtful experience gifts for the BBQ-lover in your life. At the end of your interactive class, enjoy all of our plentiful barbecue creations with a glass of wine (or two!) and return home with the skills to host perfect BBQ parties all year round! *Dishes listed are representative of the class menu for this class. Dishes may be interchanged depending on seasonal availability.

This unit is an overview of 3 main holidays in December: • Christmas • Hanukkah • Kwanzaa Special attention is made to ensure this material is accessible and engaging to our students with significant learning disabilities. Suggestions for differentiation and various versions are included so all students can participate at their learning level. ****This unit now contains digital versions of the activities (minus the picture recipes). There are 14 google slides and a movie version of the book. ________________________________________________________ ⭐This unit is one of the 18 holidays in my Holiday Bundle. Save 20%!! CLICK HERE ________________________________________________________ ***************************************************************************** Unit Includes: 9 day lesson plan 23 page story about the holidays (includes movie version) 3 circle maps about each holiday (includes digital version) 3 Venn diagrams comparing holidays (includes digital version) 3 picture recipes (1 for each holiday: decorating Christmas cookies, Benne cakes for Kwanzaa, and honey muffins for Hanukkah) ***************************************************************************** Much of what I have learned about curriculum development is incorporated into these units. For example, do not be afraid of repetition. It is critical that students with significant disabilities get to experience material over several days to be able to fully assimilate what is being taught. Also, adding visual supports to your printables and class activities helps students be able to pay more attention to the content you are presenting rather than the mechanics of what is expected. Finally, ask questions. Good questions!! Regardless of the material, if we can ask students good questions it will push them to think more deeply than before. ♥As always please take a moment to leave feedback or post any questions you may have. Remember, you will gain credit toward future purchases on tpt as you leave more and more feedback!! ♥I am currently developing more units, and any feedback I get helps me make improvements in the future. Plus, it just means a lot to me. If you like this unit, consider adding my Christmas Unit which is in a print and digital format.

With ovens that reach only 500 degrees and dough that's impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that. Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.

Any visitor to Ghana will likely be introduced to one of the recipes most popular with foreigners: "red-red," the name of an (appropriately) red stew, served with ripe plantains, aka "red plantains." The "red" also refers to the (red) palm oil used to prepare the stew. Because I'm quite fond of tomatoes, I use tomato paste in mine, which further enhances its color. "Red-red" (don't you love the African use of reduplication, or "echo words"?) is most commonly made with black-eyed peas or other cowpeas, but it is also delicious when made with aduki (or your choice of) beans. Along with other common dishes such as chicken groundnut soup with omo tuo (rice balls), jollof rice, and kelewele, most Ghanaians feel comfortable introducing visitors to this dish. If you've been following this blog, you'll see the recipe is also quite straightforward and easy. Recipe #85: Red-red (black-eyed pea stew with fried ripe plantain) NOTE: This recipe can easily be doubled. Vegetarians can omit the fish and substitute their choice of vegetables, perhaps increasing the salt. Ingredients: In order to prepare this dish, make sure you have several nicely ripened (but not overly ripe; they should still be firm) plantains 1 cup of black-eyed peas, uncooked (or about 3 cups cooked or frozen) 1/2 teaspoon salt (or to taste, smoked fish is salty) 1 large onion, chopped ~1/2 pound smoked fish (e.g., whiting, mackerel, haddock, tuna, salmon, whitefish. Do not use smoked herrings unless you desalt them first, and use only half as much, or 4 oz). If the fish has already been filleted, you may also use less than 8 ounces. You may substitute fresh fish, but you will not get the distinctive flavor to the stew. If using fresh fish,try adding a tablespoon or so of ground shrimp if you can 1 8-ounce can of tomato sauce (as always, you can use several fresh [or canned] tomatoes, ground, to replace this, which I was I did today) 1/3 cup red palm oil (dzomi, if available, or other vegetable oil) fresh minced or ground chili pepper or ground red pepper to taste (begin with about 1/2 teaspoon dried) vegetable oil (like canola) for frying the plantain other seasonings if desired, but totally optional (e.g., ginger, garlic, herbs, powdered shrimps) dry gari (optional) a tablespoon or two of tomato paste (optional) To make the stew: Either wash and soak the beans several hours or the night before, or use the "quick" method: Rinse and pick over the beans, removing any stones or discolored beans, then put them in a pot, cover them with at least an inch of water, bring it to a boil and boil for 2 minutes, then remove it from the heat and let it sit for an hour. Then, drain off the water and put fresh water in, bring it to a boil, and cook until tender, about an hour or so. While the beans are simmering, prepare the onion and other ingredients. Heat the oil in a frying pan, add the onion and saute for about 10 minutes Add the seasonings (but leave the salt until the end since the smoked fish will increase the saltiness of the stew), and fry a few more minutes over medium heat. Add the ground tomatoes and fry together for a few minutes. Add tomato paste if you wish to use it, or wait until the end as you are adjusting the seasonings. (If you're me) remove any skin and bones and add the smoked fish, stir, and add the beans (without the water). A little water from the pot may be added if the stew cooks down too much. After simmering for about 10 minutes. Check the seasonings (especially the salt and pepper) and adjust to taste. Break the fish up to pieces as the stew cooks down. Let simmer or remove from heat while you prepare the ripe plantains. Peel the ripe plantains and remove any stringy fibers on them. I like to cut them horizontally lengthwise, and then into several pieces cut on the diagonal. Use shallow fat frying to fry these: heat enough oil in the bottom of a large frying pan to cover it well (to about 1/4 to 1/2 inch) but not to cover the entire pieces of plantain. I move back and forth between medium high and medium on my electric stove. Place them into the pan without crowding them (you may need to cook in batches), using a turner to avoid having hot oil splatter on you, turning them over when they are well-browned on one side. Remove them to drain on paper towels in a basket or on a platter. Serve warm with the stew. Gari is often sprinkled on top of the bean stew as a condiment (sort of like you'd sprinkle Parmesan cheese on pizza), or on the side moistened with water. Variation: Note: aduki beans take longer to cook, so extra time must be allowed if using them. Serving suggestion: Though it is not traditional, I like to serve this with a cooked vegetable (spinach, okra, etc. as a side dish). The light alternative: As health considerations loom more and more important in our lives, my husband and I are content to have a simpler version: Instead of frying the ripe plantain, I boil it as for ampesi, while my husband prefers to have it roasted in our little toaster oven, or even, in a pinch in the microwave. In place of the fried stew, simply cook the beans and then add some chopped onion, tomato, pepper, etc., without frying anything, and, for good measure I like to throw in a few fresh okra that have been tailed or chopped. While I love the smoked fish, if there's a low-salt diet in your life (as in mine), either skip the fish altogether and make a vegetarian version, or substitute fresh fish. Still a wonderful taste.

Thy Tran’s classes in Asian cooking at OACC and 18 Reasons focus on techniques to empower her students. Besides imparting the secrets to making tasty dishes from a range of Asian cuisines, th…

NON-SPONSORED: Click for a full review of the Cinque Terre pesto class we took. This short hands-on lesson takes less than hour and improves your pasta immensely!