Thanks to Lin, Nicole and Rina for your assistance when unforseen illness has occurred. This has allowed “cooking as usual” and tasty lunches to continue to be enjoyed.
Eggs featured in our second session. We made two Frittatas – one using fresh vegetables (eg. tomato, capsicum, onion and basil), and the other with roast vegetables (suitable for left-overs). These were served with coleslaw. This was followed by apple pie and boiled custard.
What did the egg do when it heard a joke? It cracked up.
Ten participants and four volunteers took part in our third session. We were fortunate to have guest Speaker Jill Cook, Community Care Dietician, and two student dieticians in their last year of training join us. They were most popular with the solo cooks. Many relevant questions were asked, and we had to call it a halt after an hour! This was again a very happy social session, and an invitation to return was gracefully accepted by Jill.
At our fourth session nine participants enjoyed Lamb Casserole and foil baked potatoes demonstrated by Val, and Lin’s delicious Goulash with dumplings. These were followed with baked Apricot Sponge. Another tasty, tummy filling lunch!
Another tasty, tummy filling lunch!
Val and Gwen