mexican feast!!

Gardening is one thing. Cooking is another. In this class, I am definitely the least experienced chef (my expertise is putting a pinch of cinnamon in a pan before adding sourdough bread with sharp cheddar cheese. It's a really good grilled cheese!). Even so, and with the combined efforts of the amazing chefs in the class and Evelyn, our awesome school chef, on Thursday we cooked Mexican food with fresh ingredients.

Handmade corn Tortillas. Vegetable Fajitas. Pico de Gallo. Salsa Verde. Gallo Pinto. SO GOOD. I won't write anymore about the food; no point in describing it, it'll only make people upset they don't have any. Like Miles Davis said, "Writing about music is like dancing to architecture." Here, food is music.

BUT, I will say that cooking has a chemistry behind it, that, although boring to many, is the reason our food becomes tastier and chewier after we cook it. As long as you focus on what the chemistry does to the food, the science behind cooking can be nice to know.