Thank you so much for partaking in the day with us. To honour the elders, BMSS culinary leadership had an indigenous inspired menu for you. We had Jacki Norman teach us her recipe for Bannock. The menu consisted of Triple salmon chowder or Butternut squash chowder, as well as a field green salad with strawberries, figs and raspberries and a Red onion vinaigrette. Please click on the hyperlink to access our recipes.
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We will supply everything for the dough and the icing. I have the recipe ready for you -and it works. What you need to bring is and candy, cookies or add on's (lights anyone?) The size can be no larger than 30cmx30cm x 30cm high. I also suggest you think about where you are going to store your pieces, five classes of 26 students is a lot of parts that can go missing.
Day 4 you are rolling out and baking your dough. Don't forget to flip pattern pieces to ensure they are mirror images of each other. You will not have extra dough... I know you may have leftover dough from your batch, however you may need to rebake broken parts, save it. Please, I know you are hungry... we are not baking this to snack on. I have noticed some of you are having a difficult time thinking in three dimensions, imagining what your house will look like. Here are a few patterns that I have downloaded from fabulous sites. Make them your own, these are for paper and are easily folded, however, in gingerbread a fold should be a cut line and a separate pattern piece.
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May 2023
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