Arriving at Lele’s Cosina @ 11:45AM The cooking instructor: Vero,
the photographer and language supporter, Victor and Seamus’ and my personal friend and driver, Tim Tillman, showed so much enthusiasm for the day and made me and even Seamus feel so welcome.
It really put me at ease not to have to worry about my dog and I never gave him a thought while we were out shopping. Suggestions: perhaps tell students to eat an early lunch before coming to class.
2. SHOPPING
@12-1:15--after briefly looking at the shopping list, prepared by Vero, Victor drove and dropped us off close to the stores. We purchased meat, and baking sheets for the cookies. We then went to the Wed. tianguis and Vero bought all the vegetables and fruits we needed. Her list was well-thought –out and the shopping trip was efficient. Victor took many photos and Vero took time to identify vegetables I was not familiar with, even purchasing one so we could try it. Suggestions: Buy the meat last, especially in the warmer months so that it is kept cold longer and less likely to spoil. Also, some tomatoes were picked over so there would be more produce to choose from if you went to the tianguis first.
3. PREPARING AND WASHING ALL PRODUCE
Approx. 1:30-2:00 Vero explained the importance of washing frutas y vuduras and really scrubbed all the produce, dried it and then soaked in the antibacterial solution. She had me participate. She always kept the counters clean while cooking and we washed dishes as we went along, saving so much work later. Suggestion: none
4. COOKING THE DINNER
Approx. 2:00-5:00 There were 6 things to prepare: Albondigas (Mexican meatball soup) Fresh Salsa Gorditas filled with mashed potato (not sure if that is the correct word) Agua fresca con melon Aguecate Avocado, sliced Cookies Fine Wine Vero knew exactly how to prepare everything and how to time everything so that the various dishes were all ready at the same time. She clearly explained each step and asked me to get involved throughout. This is a student participation event, not an observation of someone else preparing the food. I learned how to use the mortar and pestle which is called a molcajete. I hand-mixed the meatballs and put them into the pot of delicious smelling broth and vegetables. Vero was fine with my interrupting her several times while I took notes. She answered every question. Victor was right nearby so he could hear the conversation and help, if any translation was needed. There was much laughter and a relaxed, positive atmosphere throughout. Never was Vero negative or critical with my performance, even if it was not the same way she would have proceeded. Suggestions: I was glad to sit on the barstool. A lot of the chopping and mixing could take place while seated. People who are older or who get fatigued from standing too long could be offered the chance to sit. I was taking voracious notes, which sometimes caused me to miss a small part of the cooking process. Also, because there were a few different dishes being prepared at once, I had trouble keeping my notes in the right order. I suggest handing out prepared pages with the names of the dishes, the ingredients and instructions pre-written. Students may add more details, but basically, they can focus totally on the experience as it is unfolding in the kitchen. Then they leave with an easy packet of recipes to replicate at home.
5. FINE DINING,
after Vero offered me a break. This was a lovely time to visit with my wonderful hosts, Tim and Cathy Tillman. It was a relaxing interlude of down-time, after a long afternoon of cooking. During that time, Vero artfully arranged all the food on the table, wine was poured as was the agua fresca and we all ate together in the beautiful dining room. Suggestions: Maybe tell how the wine was selected to compliment the dinner. Play some dinner music. My thing is to look for local musicians, guitarists, harpists, a soloist or a duo who could play from the living room, or even the veranda, so that conversation can continue easily but so that music fills the air for relaxing dining. Local musicians appear on the streets, the Malecon, even on buses! It would complete this remarkable experience of learning to cook, then enjoying the consuming of a fabulous Mexican repast. I have only good things to say about cooking with Vero in Lele’s Cosina. I would do it again, without hesitation. The shopping, the food preparation then the reward of eating this fine meal was the most pleasant way to incorporate those three activities that I could think of.
Muchas gracias, amigos!!
By: Jean MacLeod
DIRECTOR
The Greater Syracuse School of Music,
bringing more harmony to our world
www.GSSOM.com
Phone: (315) 243-7716
jeane.macleod@gmail.com
