August 14, 2009
Rosemeri Barabe explains to her class to be sure to mix the dough thoroughly or the bread will not rise.
Stories this photo appears in:
Making comfort foods at the Payson Public Library
My experience in a real cooking class has been limited to home economics in high school. Over the years I’ve been at a recipe demonstration by a Pampered Chef sales representative; a lesson given at the Payson Bashas’ by Gerardo Moceri of Gerardo’s Italian Bistro; and a workshop Gary Bedsworth gave as part of the Women’s Wellness Forum. None of these was a hands-on experience, just watch and learn and sample the finished product.