The Paska Class

The third annual Easter Paska Class was a delight to be part of!
It was so special to meet new and old friends alike.
You know who you are if you are reading this.

Seven of us met early in the evening to get organized.
Lovella brought Paska from home but immediately got busy mixing
the dough that would take its time to rise and be ready to demonstrate with
once she showed the process of how to make the dough.
Are you still with me?
Exactly . . . that is what I try to wrap my head around when planning a class.

Bev brought her fruit for the fruit soup ...
also known as Obstsuppe or Plumi Moos.

While Kathy and Marg got busy peeling potatoes for the scalloped potato dish,
Julie and I chopped cabbage for the fresh coleslaw and Judy
grated cheese and helped keep us all on target.
Lepp Farm market's own chef had put a glazed ham in the oven earlier.

By the time the class was ready to begin,
the work was almost done and we were giddy to do the fun part.
Each took their turn to demonstrate a process.
 Julie talked a little about gluten free flours and
brought the tiniest little Paska bites to share with the class.

Soon plates were plated with juicy ham, cheesy potatoes and home made coleslaw
. . . followed by a bowl of fruit soup 

and fresh-out-of-the-oven Paska



with Ellen's Paska Spread, done my Marg.

It was like being in Oma's kitchen!
After our guests left we sat down to leftovers.
Which I was pretty hungry for by that time.
Thank you to all who came
to make the class a success!