Flavors 518

Tonight I went to a ravioli making class at Gio Culinary Studio in Voorheesville . It was ridiculously fun. We recently got a pasta machine , so my husband signed me up for it. I guess I just first want to say that my interest in cooking stems from several factors, including that it can create a loving feeling in the home ,  and a larger sense of community . Coworkers also seem to like when I bring in cookies . But here is another important thing that cannot be forgotten - learning how to cook is great because with not very much money and not really too much effort you can, on a regular basis, make food for yourself as good as or better than food that is served at any restaurant. This last benefit of my interest in food and cooking was what came into my mind tonight. With common everyday ingredients and a simple sequence of steps your mind can be blown completely. I went out to Voorheesville to his little storefront that has pictures of wedding cakes in the window. An adorable...

Scott Lemieux says: Albany Jane speaks the truth. I'm sure Ms. Garlic will have more, but she brought me back some of those boar short ribs after dining there earlier this week, and despite the disadvantage of spending 20 minutes in the car they were exceptionally good. I don't know what I would have thought of the sour cherry sauce in theory, but in practice is worked exceptionally well. I will need to get back soon to try the mussels, which by Ms. Garlic's account were also outstanding. Update by Ms. Garlic: I agree. Actually, they not only traveled the 20 minutes in the car, but also a 5 minute cold run through the snow, and unfortunately probably sat on the counter as my friend and I paid our bill and talked about the Republican primary race for a while  - so the fact that they were still really good after all of that is something! I was down there because my friend and I attended a lecture by George Rickey's son Phillip about his dad's car...