That Other Superbowl

What are you all doing tonight? Because it's the big gay superbowl, otherwise known as the Winter Olympics. The Opening Ceremonies are tonight and we're having folks over. How could we not? As is my duty as a gay man, I am a huge fan of figure skating. I know what good edging looks like. I know the difference between a lutz, flip, loop, salchow, and toe loop. I know all about Irina Slutskaya's heart condition and Michelle Kwan groin injury. And I know that Johnny Weir designs his own outfits. We will at be getting together to mock the faux Cirque de Soleil opening ceremonies and critique the outfits of the delegations. I am hoping that there will be a fashion show as part of the Opening Ceremonies. They had one at the closing cermeonies in Salt Lake City to preview the fabulousness that is Italy.

To go with the Northern Italian location of the Olympics, we're serving Northern Italian style food. Fried polenta with a gorgonzola dipping sauce. Pesto crostini with roasted peppers. And a sugar cookie pizza with nutella and hazelnuts. And taquitos that we saved from last weekend. It IS a sporting event after all.

For those of you who are getting tired of my Brain food stories, too bad. I have another. This week's session was on eggs. The two recipes were somewhat involved and required some thought and planning. The first was crepes stuffed with chicken and asparagus. The second was eggs benedict. What I find hilarious about the students is how specialized they all are. They find one thing and do one thing well. For example, there was saute girl. She LOOOOVED to saute. She got angry when someone started sauteing the chicken without her. And then there was crepe boy. He REALLY wanted to master flipping crepes. He tried the flipping-in-the-pan method. The plate-over-pan-and-flip method and finally, he was most successful with the two-spatula method. Because we had fewer students than usual, we decided to make the recipes one after the other, as opposed to at the same time. Since the crepes seeemed to be more involved, we decided to make them first. The students were really antsy to make hollandaise. All night long, it was "can I make the hollandaise NOW?" Who knew that hollandaise was the hot new thing?