celery boats

August 23, 2013 • Nancy Wolfson-Moche

“We were very tired, we were very merry—We had gone back and forth all night on the ferry; And you ate an apple, and I ate a pear, From a dozen of each we had bought somewhere; And the sky went wan, and the wind came cold, And the sun rose dripping, a bucketful of gold.”

This stanza of Edna St. Vincent Millay’s Recuerdo inspired my riff on a snack that my grandmother made often.

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serves 4

INgredients

4 long celery stalks

½ cup Adamah Holy Chèvre

4 fresh chives

Process   

Wash and trim the celery stalks and chives. Be sure to remove any long hairs from the celery. Chop the chives into tiny pieces.

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Fill the stalks with the cheese, sprinkle them with the chive flecks

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and cut them into 4-5-inch-long pieces.

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©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.