OMGosh
OMGosh, oh my gosh…where to begin. I have no excuses for not writing to you other than it’s been really busy. I had workshops scheduled in Danville, CA ten days after I got back from Santa Barbara, so I gave a final wash up to the workshop equipment that I carry with me, and packed it right back up in my check-in bag, the one that I check all the way through in luggage. I often wonder just what TSA must think when they open my bag up to find multiple rolling pins, bowls, sets of measuring equipment, spices, and such.
If you are interested in what it is like to do a traveling pie workshop, or any cooking workshop, be sure to tune in on Wednesday May 9th, 9AM West, 12PM East to a FREE live webinar with me and Amanda Cushman. This will be produced by the International Association of Culinary Professionals and you do not need to be a member to tune in. You DO have to register. If you are interested in joining the two of us, click on the photo below to go to the registration page. You’ll receive a confirmation email from IACP with directions on how to tune in.
Cooking Workshops on the Road: Teaching in Your Client’s Home
The workshops in Danville went great and so did the Pie Camp that was at Pie Cottage this weekend past. I took yesterday off to squire around some out of town guests to spots on the Olympic Peninsula. We took a drive up to Olympic National Park’s Hurricane Ridge, then out to the mouth of the Elwah River where it empties into the Strait of Juan de Fuca, and finally to my favorite little general store in Joyce. The clouds gave way to beautiful skies with white puffy clouds. My guests remarked that they knew of no other place that one can go from snowy mountains to beautiful blue ocean in an afternoon…and the beauty of it all. I totally agree. Today I’m feeling renewed with energy and ready for whatever comes next.
Speaking of which…the title of the book has changed again and, to my best knowledge, has been finalized to Home Cooking with Kate McDermott. I think it’s a pretty appropriate title because that’s exactly what it is—the meals that I’ve put on my table for decades and the ones I would share with you if you were sitting across from me. Many of them have special memories for me, too. Lots of those stories have made it into the pages of the book…our book. Here’s a link to a peek into the photo shoot at Pie Cottage for the photo shoot and the link for pre-ordering is at the bottom of this post. 🙂
Enjoyed your ICAP webinar. Thanks for sharing your approach to the business and tips!
Thank you so much Teresa. I love my work!
Love your comment about luggage contents and TSA. I had an interesting conversation with an agent in San Francisco regarding lard (I had a pound of frozen leaf lard). First was explaining what lard is, then conditions which would make it a liquid (it was summer). Did not meet criteria for carry on. Fortunately I had a plan B (small insulated lunch bag) and checked this item with my wine, salami, and gardening implements picked up in Sonoma/Napa.
Hurrah for plan B! Yes, leaf lard must be checked. One time I did travel with eight discs of frozen dough. In order to be sure that it gets to my final destination, I now check dough through to my final destination in a lunch bag, like yours, sporting a frozen gel pack. Works great!