The best “aftermath” to my February/March U.S. cooking lessons/lectures tour are notes like this one from Mary (who joined in and cooked with me in Pennsylvannia in mid-March- and then cooked our dishes for her family on Easter):
“Anne,
My sister Connie and I made the above dishes for Easter dinner along with Italian Easter bread…
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What a gran finale to this 7-week tour! Host Kathy’s words to me are a gran finale in their own right: “i look forward to our classes every year. And every year, they are better than the last! It is so rare to see people who are all so happy – and they beam all the time they are here. Cannot wait to do this again …and again …and again.”
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Co-host Neil summed up our Silver Spring, Maryland class with a reminiscence: “I can close my eyes and am transported to your farmhouse, 1975 circa.” Yes, the flavors are those, Neil – of Umbrian rural cuisine – but this time we cooked in a kitchen with running hot water, heat and on a gas stove, not on the woodstove!
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