There is so much going on the next several months that I've been wanting to share with you all.
Our summer schedule will be very limited for cooking classes. We will be throwing a couple of random pop-up events as time allows throughout the summer. There may be a few kids classes mid-August as well for those that are still in town and done with their vacations and need a little something to do.
We are thrilled to be hosting our fourth son Noah and his darling bride-to-be Lauren's wedding at the end of May for a semi-small family celebration. I mean our immediate family just on our side is pushing 40 people, so add family on the bride's side and, well, semi-small.
Anyway, the original venue did not pan out for them, so it was pared down and we were happy to step in and host.
With only a little bit of time in between, our fifth son Demetre will be marrying his darling bride-to-be Ashley.
A few weeks after their wedding, our darling niece Chloe will be marrying her fiance Taylor.
With 16 grandchildren, there's bound to be a few seasons full of weddings, babies and celebrating our family ❤️
With our daughter-in-love Nataliya being from the Ukraine, she and Andrew have invited us to travel with them this summer to visit her home and meet her family.
After thinking about it for a few weeks I decided to say yes to what will be an incredible time learning about her culture, foods she grew up with and most importantly, her family that loves her and misses her dearly.
Hearing Nataliya talk about her childhood memories is really what made me say yes to this trip. What a treat to experience first hand and get a personal tour of Kiev, Berislav which is located by Kherson in southern Ukraine. My travels will take me from the last part of June to mid July. Tom will stay here and hold down the fort with my parents.
Regularly scheduled classes will resume in September.
I will still be here in between, still posting random musings and have a few days here and there for private events if people feel inclined to have FPK host and the dates match up to make it work. Oh,and I always like being invited over for dinner or out to coffee as well!
Thin and crispy, soft and gooey what's your favorite way to eat em'?
We decided the chocolate chip cookie is subjective to each individual eating them but wanted to have a little fun with this cookie subject!
Are you the best chocolate chip cookie maker in the world? We are all ready to taste your creations at a just-for-fun-why the heck-not-lets-have -some fun cookies and milk party at FPK.
Bring a dozen of your freshly baked chocolate chip cookies- we will plate them up all the same on platters for our taste test challenge and then vote on our favorite cookie. If you cannot be here, bake a batch and send them our way with a friend to be included.
It would be great to have at least 8 cookie baking participants to make this a fun challenge.
Please RSVP to be a taster and or a baker to join the fun!
Wednesday, May 8th 1:30-2:30
My desire to learn new things in the kitchen and refine my skills never stops. I'm always looking for new ways and opportunities to grow, and to learn from the best.
I have come home relaxed, refreshed, and more inspired to teach to those that want to gather in our kitchen.
Our beach side taco lesson did not disappoint. I tried to buy their used tortilla press. It looked as if it had been cobbled together with 12 different screws and mismatched hinges. It probably has made thousands and thousands of tortillas.
A beautiful, rustic, well used tool. If it could talk and tell us the stories of the hands that have pressed the wood down to smash the masa into beautiful corn tortillas would be worthy to sit around and listen to the tales. I might even take a shot of tequila for that fireside story telling.
Grillin' and chillin' with fresh flavors.
Limited days available for private classes with your friends and family this summer. If you are looking for "a one-of-kind", "magical evening", that will "be such a inspiration" and "bless you with memories to last a life time" we've got you covered and it's time to start planning with us at Flour Pot Kitchen.
I know this is a cooking class page for the young and old and all in between. But we have intertwined our lives with this page. I share our farm, our children and now our grandchildren with plenty of nonsense and randomness in between.
Our hearts desire is that you will be encouraged and inspired in all areas of your life. We are in this life together with you all. We are not better than anyone nor desire to be elevated. If you need help, we want to help, if you need love we are here to love you, if you need laughter we can make that happen too.
This month we celebrate our 30th anniversary of marriage. Way back when I was a little kid we got married, at the age of 20.
There were doubters, and those that thought we were nuts for all the children we were having.
•Love & commitment
•There is no 50/50 it's 110% from each of us
•Finding joy on many levels and with many things
•Gratitude towards each other and for each other
•Acts of unsolicited service
•Compliment each other- TELL EACH OTHER WHY YOU LOVE THEM. •Encourage each other
•Stay healthy for you, for your spouse children and grandchildren when they come. Do not neglect your physical appearance or health.
•Extend grace when grace is needed
•Helping out each other without grumbling or complaining
•Play and have fun, laugh like little kids
The biggest challenges will be those you are not prepared for. The ones that smack you hard and give you deep, intense emotional pain. The kind of pain that drags you to the pit of hell, where you feel as if you are climbing walls that you will never get out of or free from.
How will you handle this? Will you show Grace, humility and forgive? Or Will you be bitter, angry and flee?
There will be crossroads that we come to where we pause and think about what is next... Which way will you choose? Will you stay together or run to what your heart desires next?
Marriage can one of the hardest challenges if you are presented with the opportunity to marry.
To have into hold,
We will take the good and work through the bad
with good health and if sickness comes our way
to love, to cherish, adore each other until death will take us apart.
We celebrated our 30th wedding anniversary. I unwrapped my veil & jewelry from the day we were married and tucked it in my suitcase.
I found a Vintage dress from value village. Nothing fancy. A little bit of toule on the bottom to match my veil. $6 perfection. I was worried that after all my buffet trips I would even be able to get it zipped up.... I wore my white tennis shoes and kept it simple. Tom kept it even simpler and wore MY white pants that embarrassingly fit him, lol.
To God be the glory for the good he has done!
Relaxing with my love and now a surprise couple that joined us from home yesterday for the duration of our trip.
Not much going on here. No wild parties, bar hopping, or tequila shots with pole dancing.
The choices for us are endless but we are happy with the simple choice; an umbrella to provide shade, a book to read with an ocean breeze, a dip in the pool and beverages delivered from Alfredo every once in awhile. Oh, and a occasional trip to the food trough throughout the day.
We have full hearts of gratitude, forgiveness, love, friendship and appreciation for the life we were given together.
I'm a fake farmer, a pretend painter, a get-er-done mom and a wing it cook who rarely sits. But bring me to the warm sun I have no problemo sitting and relaxing with a dazed look of ultimate contentment.
Missing our family that is gathering together to celebrate the resurrection of Christ today at my sissy and brother in loves home but know they are being well taken care of and they will be okay without us today.
It's a clean out the fridge supper on the menu for this sunny evening.
I'm making the mess in the kitchen now, prepping, slicing, dicing and chopping. I found cabbage stuffed in the back of the refrigerator, I had to peel off two layers, no biggie still looks & tastes fresh.
I pulled out pork tenderloin from the freezer and made a sesame soy-ginger-garlic marinade. Threw the tenderloin in the marinade to spend the day in it's flavor bath. I'm going to fire up the lump charcoal this evening and grill the meat right on the coals for that deep bold flavor Tom loves.
The cabbage salad is shredded and ready to be tossed with toasted cashews, dressing, and maybe some noodles.
A little prep in the morning makes the evening dinner hour so much quicker, and relaxing.
Grilled Tenderloin with Cabbage Slaw
2 tablespoons soy sauce
1/4 cup rice vinegar
2 tablespoon light brown sugar
5 cloves garlic minced
1 tablespoon minced fresh ginger
1 1/2 teaspoon sesame oil
1-2 Thai chilies depending on how spicy you like it.
2 teaspoon chile sauce such as Sriracha, Asian Chili Garlic Sauce or Sambal Oelek - I used Sriracha
1 head green cabbage
½ head purple cabbage shredded
1 red pepper sliced thin
1 jalapeno pepper grated
4 green onion both white and green parts, trimmed and thinly sliced
1/4 cup olive oil
2 tablespoons soy sauce
3 tablespoon rice vinegar
2 tablespoons brown sugar
1 1/2 teaspoon sesame oil
2 teaspoons chili sauce like Sriracha, Asian Chili Garlic Sauce or Sambal Oleek
In a small measuring cup, whisk together the marinade ingredients. Add all of this to a large ziplock bag with the tenderloin and let marinade several hours or overnight.
In another large bowl, toss the grated cabbage, carrot, red and jalapeno pepper green onion. Whisk together the slaw dressing ingredients and add to the bowl. Stir well to combine and toss before serving. Sprinkle with toasted cashews or peanuts.
Grill tenderloin on a preheated grill until desired temperature. Let rest for 10 minutes; slice thin and serve on top of the cabbage slaw.
Flour Pot Kitchen gets to be apart of some pretty amazing classes on a weekly basis, with no two being the same. The classes are always full adventure, laughter, experimenting, being creative, trying to flavors, learning new techniques and EATING gathered around the table or island with great conversation and celebration.
13 young ladies, 4 team leaders and a whole lot of fun with mystery ingredients and no menus or recipes! It was organized chaos that required a lot of planning to pull off this event for so many.
The kids did amazing and were very creative with the food all on their own. I felt as if I was on ice skates, gliding around the kitchen getting supplies, offering a little assistance when it was needed and making sure everything was coming together at the right time.
The fourth year in a row for this family. The Mama Bear heard about FPK at a hair salon while getting her hair did... They trusted me on a whim with their family for a cooking class. 😍
I was told I can't retire for a long time because they want to keep coming back..... I think that's a good thing.
Good news... Tom and I'll be working till we're 110 so there's that. Ha ha, can you imagine us doing this for 50+ more years...