Frozen Yogurt and Berry Terrine

Berry Terrine

Frozen Yogurt and Berry Terrine is a perfect dessert for those hot summer days. It can be made one week ahead of time before serving. Keep the leftovers in a plastic bag and freeze.

What you will need:

•  Fresh strawberries, sliced thinly into rounds
•  Strawberry frozen yogurt, softened
•  Fresh blueberries
•  Shelled raw pistachios
•  Vanilla (or other flavour) frozen yogurt, softened
•  Fresh mint leaves or parsley (optional)

The measurements are really up to you. It will depend on your pan. You can also add as much fruit as you desire and switch pistachios with pecans or other nuts.

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Chocolate Avalanche – recipe

Since Christmas is just around the corner, it’s always nice to give something special to your loved ones, that was made by you.

You can give them a canvas painting… or
You can give them handmade jewelry… or
You can give them…

Chocolate Avalanche!!!

Chocolate Avalanche

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13 Things You Didn’t Know About Friday the 13th

Friday 13th

  1. Every year has at least one and at most three Friday the 13ths.
  2. Fear of the number 13 is known as triskaidekaphobia, while fear of Friday the 13th is known as paraskavedekatriaphobia. Now try to pronounce it!
  3. People in Spanish-speaking nations fear Tuesday the 13th.
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Cooking Class with Chef Paula Zavala

So some of my friends know that I am a horrible cook. I’ve never had to really cook for myself but it still would be nice to know how to cook, so I decided to take a cooking class at PC Cooking School.

I decided to take the “Mexican Dried Chili Peppers, Hot & Not” class with Chef Paula Zavala. The cost was $30.00 per person plus tax and you can register online, which is convenient. It’s pretty inexpensive considering what you get at the end of the night.

Paula Zavala

Chef Paula Zavala

The PC Cooking School I went to was located upstairs at 60 Carlton St. It is a big open space and 4 rows of tables were already set up with cutlery. It was going to be a small intimate class of just about a dozen but apparently they can hold up to 30-40 people.

What went on throughout the next two hours was both a lesson in culinary technique and absolute deliciousness. Paula was great at explaining all different kinds of chilies and the use for them. She started off with a Chocolate Raspberry Tart so it would be ready at the end of the class.

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