I’m taking a class at The Muse, a local writer’s center that offers writing and photography workshops. This is my third class there. This time, I’m taking “Expressions in Food” taught by Patrick Evans-Hylton, food and wine editor of Hampton Roads Magazine and a well-known local food writer and TV and radio personality.
Cooking, gardening and photography are some of my passions, along with writing, which is why I started this food blog years ago. But I haven’t been as consistent with it as I would like, so I signed up for this class, hoping for inspiration and feedback.
I also really enjoy the people and the atmosphere at The Muse, so this keeps me coming back there, as well 🙂
So, for the first class on Oct. 16, Patrick, my classmates and I all brought a dish to share, as well as cameras to record the yummies and paper and pen to record the aromas and flavors.
Classmates photographing yummies during class
Becky brought cinnamon bread, caraway bread and stewed apples. The stewed apples in particular stirred fun memories for me. Whenever I have homemade stewed apples or applesauce, I think of visiting my great-grandmother Frances on the farm in Monroe, Mich., when I was growing up. She was famous (to me as a child, at least) for peeling apples, freshly picked from the tree out front, with one long peel. I’ve never been able to accomplish this.
Cinnamon bread, caraway bread and stewed apples
My offering was a tasty treat I’ve made a few times now – Honey-Rosemary Scones with Goat Cheese. This recipe is from a book I won in an online contest a few years ago. I love the unusual combination of the sweet honey, a gift from our friend and Portsmouth beekeeper Paul, and the savory rosemary, from our garden.
Honey-Rosemary-Goat Cheese Scones
Patrick also encouraged us to purchase a few books to use as resources in the class; I picked these:
- The Describer’s Dictionary
- The New Food Lover’s Companion
- Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More
The first class was a lot of fun, and I’ve blogged more in the last two weeks than I did in the last month. And I have more food-related reading materials (as if I need more, but hey …). I think I’m gonna like this class.