Ever wonder what makes some pie pastry hard and not too tasty?  Or, why some pastry is so tender and flavorful?  Or how to make yummy pastry quickly without making a huge "mess" of flour?  I was fortunate to have had both a Graduate Home Economist Mother and Grandmother who loved pie baking.  I inherited that knack or technique from them and I love to share it.

They taught me so well that in college at Kansas State in Foods I class, I got an A+ for my first Lemon Meringut Pie I made.  It all boils down to technique and a good recipe.

I just know you would like pie making a lot more if every one you made was perfect.  With that in mind, I have decided to give everyone a bit of a break with the forhcoming Perfect Pies class set for  next Thursday evening. The charge will be  just $95.00 instead of $115.   Or two can come with a further break of 2 for $175.00.....all if  you register before Monday night, November 11.  (For this "two for"  special, please call me to register at 505-243-2622.) The class is Thursday evening, November 16 at 5 PM.

The next class will be the Southwestern Holiday Traditions class on December 7 at 5 PM which features  Tamale making, Bizcochitos and Margaritas and lots more.  In the class, you will discover how to get fluffy tamales, not hard or greasey ones and Bizcochitos that literally melt in your mouth, and Margarita secrets.  

I have just set up rgistration for the Oaxaca Tour, in time for Christmas giving with a full payment discount.  The dates are June11 - 17, 2024.