After three classes of the new “Mangoland Cooks” enterprise, it’s time for a quarterly performance review.

The classes seem to be getting better and better. That is, everybody is having more and more fun. It’s of note that the last class (on Lebanese food, recipes to be posted as soon as I get back to Sequim on Friday) was categorically The Most Fun Ever, and there was nary a beer to be seen.

So the pundits were off, and the hummus was — intoxicatingly — on. We were drowning in roasted red peppers and the pitas were almost jumping off the stone. Add in the scent of the flowers, the beginning of fall, and the flowering cardun…

Next week we’re looking at a full class for the “Stuffed Flatbreads of the World” class, which will surely include Salvadoran Pupasas and Argentine Empanadas. The Indian delegation is still debating which it will enter — samosas, stuffed parotha, or something even more devious…

But the bigs news, besides the onset of delicata squash in local markets, is the annoucement of some October classes. It looks like

 

October 7th: Return to Mythic India

with Indian specialities and guest chef Bharti Desai (my mother)

 

October 14th: Fall Carnaval

featuring brazilian specialities, including some recipes detailed in the last chapter of cooking com bigode

 

October 21st: BYOF: Bring Your Own Fritter

We’ll be preparing batters and tempuras from various deep-fried traditions, and all participants are welcome to bring their own vegetables (or otherwise) to be deep-fried. Indian speciality samosas and buggia will definitely make an appearance, as well.

 

Other upcoming events you may want to help with — now that you’ve got the new new cooking vibe — are

a) helping out with Farmday at Nash’s (down where you get your vegetables). That’s October 4th and you could email Kia and let her know you want to help with the cookin’

b) helping me prepare the benefit dinner for Mujeres de Maiz’ annual fundraiser at the end of October. write me and we can discuss.

 

As always, bring a sharp knife and wit, a dull apron and cutting board, and a global party attitude to the next class. And don’t forget that with limited availability, it pays to sign up now more than later.

Together we Stew,

Ankur-bhai