Because so many VFS classes are taught by industry professionals, people still very active in the field, several classes take place in the evening. This week, I have 6:30-9:30pm classes Monday through Thursday.
The upside of evening classes is that they’re not in the morning. The downside, however, is that I have to bring both lunch and dinner every day to avoid high restaurant meal bills.
Thus, Joe and I just spent about 3 hours cooking dinners for the whole week – Joe as the sous chef and me as the executive chef. Pasta, rice, sausage, bacon, greens, asparagus, cauliflower, chicken, potatoes, and lots of onions and garlic. We’ve certainly done enough slicing, dicing, sauteing, and dishwashing to last us several days.
Looks like it’s going to be a tasty week!