November 2024

The November cooking class made pumpkin scones with maple frosting and blackberry jam  – both from scratch. We also made a leaf and twig art project that has a flameless candle illuminating the modge podged-paper.

We had  a lot of fun and we learned a lot about how to safely can fruit. (Hint: cover the jars with water and boil for ten minutes. When the lids pop DOWN during the cooling period, you know you have a vaccum.)