Today was the graduation production presentation by everyone from the Fall Normal Course, which was announced the other day.
It's been hot every day, but it's hot again today...
But everyone was fine and participated.
Details will be published in the November issue of the monthly magazine "Musubi", but for now, let me tell you about the atmosphere!If you are viewing this blog on a mobile phone, please note that the page may become heavy...
In the morning, everyone divided the works they brought into their respective booths and arranged them in their own way.
Some even explain their work to their classmates.
By the way, the presentation has been completed
The family's favorite Indian food (cleared my husband's strict criticism).
I made it with my daughter and 2 legs, and brought a light meal from Okayama!
I'm from Kyoto, so when it comes to rice, it's Oinari-san.Red ginger is handmade.
Chili con carne-style rice, a staple at home that can be made ahead of time.
A cream puff that has undergone many trials and research.
(I didn't have enough colanders) I took off the screen door and dried it, and the torrential rain broke the screen door and the bats flew in!Burdock tea with a reason.
Enjoy the taste of home with seasonings such as pickled plums and miso that you make yourself.
There are a lot of Korean people in my neighborhood, so I arranged Korean food into a macro and cooked brown rice and vegetable soup to combat summer fatigue.
Ratatouille with plenty of Kyoto vegetables.
There is no material at a single friend's house...!However, I managed to make curry and chapattis.
A handy miso bento that you want to eat while working in the miso circle field.
I want to use local Tokushima ingredients!Oyaki with pumpkin kneaded into the dough as well as ingredients.
A vegetable terrine that made me cry because of the firmness of the agar.
One bitter gourd that did not grow for a long time and finally grew into bitter gourd tea.
From Shimane to Osaka... Maybe the sourness disappeared in the hotel refrigerator (crying) A solid curry marinade.
The taste of our home that arranges the basic food that often appears on the dining table.
I planned to make it yesterday, but this morning I managed to finish it while looking at my child's homework.Curry with adzuki beans.
We use ingredients from Osaka and Hyogo.Vegetable quiche, penne with tomato miso sauce.I wanted to upload everyone's work, but there are too many images, so I'm sorry for those who couldn't. I'll post all of them on "Musubi"...! ) Each one received a comment about the work
Take a commemorative photo with each camera before it disappears from the tasting
and start tasting
Even if you take a little bit at a time, all of them are delicious, and some are refillable...
I'm so full.Thank you for the meal
By the way, today's youngest customer.I am a student's child.
After cleaning up, we moved to the lecture room for the graduation ceremony.First, a photo of the whole group
I received my diploma from the principal.
This was followed by congratulatory addresses from the teachers, a speech by the principal, and a reply from the student representatives.
There was a temporary thunderstorm in the afternoon, and I was worried about going home, but it stopped safely and the sky cleared again.Everyone, thank you very much for your preparation and cleanup.
And congratulations on your graduation.We are also looking forward to seeing you at the training course and public cooking classes (for review, beginner, intermediate, and advanced classes!).
