Not exactly a complaint, but it has not been cold so far this winter. I have the sliding glass door open today and the windows so it's not exactly warm, comfort food weather. We don't have any ice storms either though so it all balances out. There is still time for cold weather to come.

I decided to try to keep learning about quilting so I started an online class through Craftsy. So far, so good. I signed up for the block of the month club and I finished the January blocks in January! Very exciting. I watched the video for the February blocks yesterday.

I like the online class because I can stop, start, go back, over and over. I like to get an overview first and then start when I have time and don't have to do anything else. Tomorrow I start cutting, sewing and pressing. The blocks look much harder this month so we'll see. I'm trying to ignore the extra pressure of a short month.

I cooked for two new clients this week. One woman just had surgery for cancer and started chemo last week. She wants to eat well to take care of herself. She is very nice and I had a great time cooking Wednesday and talking with her. I also got to meet her husband and daughter. 

Thursday I cooked for a busy family. They need to eat healthy food but are busy with a 6 and 9 year old. Last night they got to sit down to Pork Fajitas with Mango and Yellow Rice,Black Beans and Corn. 

Looking forward to a wonderful February, can't wait to see what this month brings. 

Thursday was the first meeting of the new semester of The Autrey Mill middle school cooking club. We have 27 students again this semester from grades 6, 7 and 8. The first meeting I try to have a pretty simple recipe since we only have an hour and we do have to talk about what the kids want to do in cooking club. 

Thursday I decided broccoli soup would be good. Broccoli is plentiful and delicious now, soup is good for winter, everyone usually likes soup. 

We had a crowd in the science room and they made soup, ate soup and crackers and enjoyed the soup. No comments about not liking broccoli, the only question was "can we have seconds". Of course! 

I cooked with kids again yesterday at The Cook's Warehouse in Decatur. There were only 8 students yesterday but we had a pretty full menu to make. We made Broccoli Soup, Artichoke and Spinach Bread, Stuffed Acorn Squash and Butternut Squash Pie with Gingersnap Crust. 

I asked various kids what they liked the best and they all replied "it was all awesome". High praise from ages 10 to about 14. One girl asked why the class was called Seasonal Cooking and I explained that broccoli was available in Georgia now along with the various kinds of squash. She thought about that for a minute and then said "are there different foods available in the summer, spring and fall seasons?".

I never thought about seasonal cooking and ingredients not being a concept that was familiar. And if you think about it, it makes sense that people might not be aware. Look at the store, things are available always. They don't always have flavor but if that's what you think is normal, you might not know better. So I'll keep teaching and keep trying to use things in season. 

If you are looking forward to the Superbowl this winter season, you might want to try the bread. Everyone agreed it is awesome.

Artichoke and Spinach Bread adapted from The Kitchen Link

1 pound loaf of frozen bread dough, thawed

10 ounces frozen spinach, thawed and drained

1 cup Mozzarella cheese

6 ounces cream cheese, softened

1 clove garlic, chopped

1/4 cup Parmesan cheese

6 ounce jar of marinated artichoke hearts, drained and chopped

olive oil to drizzle

1/2 cup seasoned bread crumbs

1. Preheat oven to 375 degrees.
2. Roll out dough to make a 9x13 inch rectangle. Drizzle with a little olive oil.
3. In a large bowl, combine spinach, cheeses, garlic and artichoke hearts. Add breadcrumbs and enough olive oil to make spreadable. Blend well.
4. Spread on the dough. Do not spread too close to the edges. Fold over to make a square, seal edges. 
5. Place seam side down on a parchment covered pan. Tuck ends under. Allow to rise for 30 minutes. 
6. Drizzle with a little olive oil. Bake until golden, about 25 minutes. Allow to stand 10 minutes before cutting.

If you don't get the magazine, go to Fine Cooking's website www.finecooking.com and look for create your own cheesecake. They give you a basic recipe, you add in what sounds good to you to get a custom cheesecake at home. What could be better?

I decided the cannoli was the best for me. A little ricotta, orange zest, chocolate chips, mix, bake, cool, chill. It was gorgeous. I made it Sunday but started late. Had to wait until last night to taste it. That was a long wait.

Perfect! 

Tonight is "whatever" night for dinner. Maybe tea and cheesecake?