The day after I got back from the conference, we were scheduled to volunteer at Gretchen’s Cooking School. I was so exhausted I was afraid I wouldn’t make it through – fortunately, even though the class was by Peter Belknap, it wasn’t too much work to keep up with. He was doing Tuscany (each of his classes focuses on a different country), and the food was very straightforward and rustic. He didn’t dirty nearly as many dishes as he usually does! And I can absolutely guarantee that nobody left hungry.
The first course was a salad of oil-packed tuna, cannellini beans and mixed vegetables, with a dressing of mustard, vinegar, mayonnaise and the oil from the tuna cans.
