You know that feeling that you get every November when you realize how little time you have before the holidays are upon us? It’s 80° and yet we need to start think about roasting turkeys and chestnuts...
Thank you so much for the gift suggestions. I would like to add that there are wonderful chefs in Santa Barbara I've taken private cooking lessons from. My husband gave me those lessons as gifts and says he's gotten so much back :-) I took wonderful Moroccan and Paella lessons from Ikram Terjani, Indian from Nimita Dhirajlal, learned to cook all kinds of dishes from Jayson Poe, Tunisian from Ayda Robana, pie making from Coco Laforge. On another gift note, there's a Japanese store in LA, Toiro Kitchen, that sells amazing clay Donabe pots. They make beautiful gifts and transform one's cooking. I don't just make Japanese meals like Yosenabe in them but use them for making duck confit, stews, tagines and braises.
Thank you so much for the gift suggestions. I would like to add that there are wonderful chefs in Santa Barbara I've taken private cooking lessons from. My husband gave me those lessons as gifts and says he's gotten so much back :-) I took wonderful Moroccan and Paella lessons from Ikram Terjani, Indian from Nimita Dhirajlal, learned to cook all kinds of dishes from Jayson Poe, Tunisian from Ayda Robana, pie making from Coco Laforge. On another gift note, there's a Japanese store in LA, Toiro Kitchen, that sells amazing clay Donabe pots. They make beautiful gifts and transform one's cooking. I don't just make Japanese meals like Yosenabe in them but use them for making duck confit, stews, tagines and braises.