Upcoming Attraction: Online Cooking Classes!

Hold on to your hats for fun learning opportunities! + 🥒 recipes galore

Hello everyone!

Here I am on Friday evening writing to you because I’m an anxious person who fears not living up to people’s expectations, including my own.

I intended to roll out my new online cooking classes this weekend but we’re celebrating is our 28th wedding anniversary. I promised my husband, Rory, that I wouldn’t work. Darn it, I’m running late with regard to preparing the classes, which many of you have expressed interest in.

Among my 2024 goals was to launch virtual classes. Months ago, I wrote up a bunch of ideas and sketched out a curriculum. But so many other projects got in the way. Or, I let them get in the way because I wanted the classes to be special and to have them be “perfect” for launch.

It was sheer procrastination. I got cranky. My husband consoled me then handed me a glass of wine. I soon realized that I needed to calm down and let you in on where I was at and where we’re heading.

Some selfies to document my emotional states.

This month, I said to myself: “You’re going to do it! You have fewer stressful things on your schedule. Look at all the folks who signed up for other online classes you’ve taught elsewhere. What the HECK are you waiting for?”

Additionally, I’ve recently had some new recipe and technique breakthroughs that I want to share with you as we cook together. I’m really jazzed about them.

So, I’m preparing to roll out 4 classes for your consideration. I’ve been working to make them interesting for you — to create a situation for you to develop your Asian cooking chops.

In-person vs virtual cooking classes?

I miss in-person cooking classes but the reality is that I couldn’t teach that many people. A number of people drove long distances and some flew in to take classes with me. I was stoked by their commitment but not everyone has the time nor money to go through such lengths.

And, often times the equipment at cooking school facilities differs from what’s in a home kitchen. Sometimes the equipment my students and I had to work with was wonky. I resorted to bringing in my own home appliances!

You’re better off cooking my recipes in your own home with your equipment. Any hiccups or questions that you have during our time together — I’ll do my best to help out. I can troubleshoot while you’re in situ!

The downside is that if you plan to cook along, you’ll have to get the ingredients yourself in advance of the class. Speaking of which . . .

Ingredient and equipment needs

To make the classes relatively easy going, light lifts, I’m preparing materials for you with pantry and shopping lists. Plus, I’m flagging special equipment needs (there are few).

Most ingredients will be available at a regular supermarket. Asian market shopping will be kept to a minimum. During class, I’m always happy to show you various brands that I have in my own kitchen, too. (My kitchen pantry is like a mini Asian market.)

Because I hope to teach a much broader range of cooks with differing dietary needs — when possible — each class will have vegetarian and omnivore options. Everyone can and should cook this food!

So, lots of gears are moving in my head as I test tweaks in my kitchen and tap on my keyboard. Keeping me inspired is a greeting card from my dear friend, food stylist Karen Shinto.

Yes, dumplings are part of the classes.

When can you register?

Next week, class registration will open up. Right now, I’m looking at August and September dates for these to run. You can be anywhere in the world and take them. PTFS subscribers reside in 50 US states and 125 countries. Wear your your most comfy outfit for cooking! Classes will be on Zoom and recorded for playback and in case you can’t join in live.

As a note of gratitude, all paid subscribers will receive a discount code. Founding members receive an additional bonus.

I greatly appreciate your interest in Asian food and look forward to cooking up some fun with you.

If you have questions, suggestions, or ideas about what you’d like to learn, leave a comment.

Farmer’s Market Watch

Meantime, Ann made the tofu noodle salad with chili crisp and said leftovers were yummy! She used peppers and cucumbers from her farmer’s market, which reminded me to remind you that summer is time to strike on cucumbers.

Below is my Armenian, pickling, and white cucumber haul from last Wednesday’s downtown Santa Cruz market:

We’re a household of two so what did I do with all the cucumbers?

• 2 pounds got sliced for crunchy bread and butter pickles

• 1 pound was finely diced to make sweet pickle relish for umami tofu “egg” salad, hot dog banh mi, and other summery treats.

• The rest has or will soon be eaten in salads or with banh xeo sizzling rice crepes, which I’ve been tinkering with to make my batter extra crispy!

When summer’s gone, I’ll still have the pickles to savor the season.