Friday I was a "sous chef" at Well Done Cookingin their new location. It was fun and I even had my own private lesson on rolling sushi! The secret is dipping your fingers in the vinegar water so the rice does not stick to your fingers as you are placing it in the seaweed paper. I made both a California Roll and a Surf and Turf roll with salmon and steak. Also really unique, I thought, was we used butter and browned panko bread crumbs to add crunch to the rolls.
Sunday I made Cherries in the Snow. I first had this dessert years ago with the original cooking group bunch. It was so refreshing and looks very pretty. Great for beating the heat!