The Kitchen Counter Cooking School, by Kathleen Flinn, is one of those books that I picked up from the discount bin, read the first few pages and then promptly forgot about. Then, about a week or so ago, I was looking for something to read while I ate my supper and decided to pick it up again. I’m glad I did.
As a recent graduate from the Cordon Bleu School of cooking in Paris, Flinn still hadn’t found her place in the culinary world. Following this grocery store tutorial, she makes an appearance on a radio show where she talks about the encounter, and this in turn lead her into teaching a group of people how to shop and cook better. Continue reading →
The process of becoming an Anglican priest is a very involved one. In addition to attending a theological college, and several months working on Clinical Pastoral Education, I also spent time doing practical work in a variety of parish settings. I started off in my home parish of Holy Trinity. My second placement was at Saint Aidan’s in the River Heights area.
The main purpose of these placements is to allow the priest top be to get a sense of the various traditions with in the Anglican Church. Along with that you are also given the chance to work with established priests who can assist you with developing the wide range of skills that are required of a priest. Finally, although not necessarily an intended consequence, you make many friend who remain part of your life even when you’ve left the parish.
This Curry Dish was People’s choice prize winner
At Saint Aidan’s I developed friendships with people who I later reconnected with when I started writing about food. Two of these were Susan Kapilik and Kathryne Grisim, the latter being the author of FoodMusings. You can find better pictures of the dishes there. Last year they invited me to be a judge at a parish cook off. This year Susan invited me to repeat as a judge, along with Kathryne, along with Richard Neufeld a young Saint Aidan parishioner working in the restaurant business. Continue reading →