Cooking with Anita
On September 9, 2005, Wry Toastmasters put the speeches aside to attend Anita's cooking class. The menu included:
- Grissini
- Spagetti alla Puttanesca*
- Cucumbers with Mint
- Pearl Onions in Sweet and Sour Tomato Sauce
- Sea Bass in Orange Parsley Sauce
- Chicken Scallopine
- Risotto alla Parmigiana
- Coffee-Chocolate Semifreddo
- Ricotta Cake
* [poot-tah-NEHS-kah] Generally served with pasta, this sauce is a spicy mélange of tomatoes, onions, capers, black olives, anchovies, oregano and garlic, all cooked together in olive oil. The name "puttanesca" is a derivation of "puttana", which in Italian means "prostitute". According to one story, the name purportedly comes from the fact that the intense fragrance of this sauce was like a siren's call to the men who visited such "ladies of pleasure".
(These pictures have been reduced for optimum web performance. The full resolution photos, and many more than on this page, are available on CD-ROM disk in Wry Toastmasters' library.)
Anita goes over the class syllabus.
It slices. It dices. It even makes a decent expresso. But can it type?
The only woman he can still impress - his wife.
Yes, there was a little of that, too.
(sniff) Honey, can we (sniff) stop chopping onions now?
Prost!
Cooking Geeks.
How many cooks does it take to make grissini?
Their mother always dresses them alike.
This is the way they do it at Antoine's.
No more wine for you. The room is starting to spin.
Chicken Scallopine!
This is just too much fun.
I can do Puttanesca with my eyes closed.
Spagetti alla Puttanesca!
Sea Bass in Orange Parsley Sauce! Ooh, and there's the Pearl Onions!
Anita's final inspection. (We passed.)
The line starts here.
Our reward.
Our just deserts, too.
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