Thanks for coming ! I hope to see you next month too!





Thanks for coming to this month's Eden Cooks meeting, everyone! Congratulations to our five gift card winners, and I hope we're all walking away with a great and simple yeast bread recipe. I look forward to hearing all about the pita bread you guys make, and stories of what you serve it with. Be sure to come back next month for our September meeting (we're going on my one-year anniversary as the leader of the Eden Cooks club!) If you have any ideas of what we should focus on for September, leave a note here in the thread!
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Thanks for coming ! I hope to see you next month too!





Thanks for coming to this month's Eden Cooks meeting, everyone! Congratulations to our five gift card winners, and I hope we're all walking away with a great and simple yeast bread recipe. I look forward to hearing all about the pita bread you guys make, and stories of what you serve it with. Be sure to come back next month for our September meeting (we're going on my one-year anniversary as the leader of the Eden Cooks club!) If you have any ideas of what we should focus on for September, leave a note here in the thread!
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Since I promised Antipova I would post it, here's the bolognese recipe.

Saute' in heavy bottomed pan:

-1 medium onion, diced
-couple cloves garlic
-1/2 carrot, diced
-Salt and pepper

in whatever fat you like; I use bacon fat since the beef I use (from grass-finished cows) is so lean and the bacon fat adds an amazing flavor.

Add 1 lb. ground beef, saute' until cooked through.

Once cooked, add a 20-oz. can whole peeled tomatoes, and crush with a spoon. I am not sure why whole rather than crushed, but that's what they use at my parents' restaurant.

Throw in a bay leaf and crushed red pepper to your heart's content. Let simmer 30 minutes. Serve over pasta or polenta. less

Since I promised Antipova I would post it, here's the bolognese recipe.

Saute' in heavy bottomed pan:

-1 medium onion, diced
-couple cloves garlic
-1/2 carrot, diced
-Salt and pepper

in whatever fat you like; I use bacon fat since the beef I use (from grass-finished cows) is so lean and the bacon fat adds an amazing flavor.

Add 1 lb. ground beef, saute' until cooked through.

Once cooked, add a 20-oz. can whole peeled tomatoes, and crush with a spoon. I am not sure why whole rather than crushed, but that's what they use at my parents' restaurant.

Throw in a bay leaf and crushed red pepper to your heart's content. Let simmer 30 minutes. Serve over pasta or polenta. less