a little of this, a little of that + all of my March classes
have a great weekend friends xoxoox
Hi friends,
I was just going to write you today with my March class lineup (I’m so excited about it), but there were a few other random bits of things I wanted to share….
Top left: I got walloped with an awful cold last week and wanted nothing more than chicken soup. This bowl came together in about 10 minutes and I just need to tell you about it because I feel like you might want it if you have a cold or, even better, if you’re feeling perfectly fine and just want a bowl of comfort.
To make it, I chopped 2 celery stalks (not that finely) and diced a large sweet potato. I sweated those in a little olive oil, then added the meat from a store-bought rotisserie chicken in our fridge that only had a little left on it. I covered all of that with water, whisked in some Better Than Bouillon, and added a handful of pearl couscous. I let it all simmer for about 10 minutes until the sweet potatoes and couscous were tender. I used a pair of scissors to snip some dill on top of the bowl so I didn’t dirty another knife/cutting board. It was so fast and so perfect.
Top right: Sometimes when I teach my online cooking classes, the light in my kitchen creates a lot of glare. My solution is two tiny hooks in my ceiling and a shower curtain. Sometimes you don’t have to do anything that extreme…
Bottom left: Winky during ‘golden hour’ on our walk the other day (a.k.a. my whole heart).
Bottom right: The other day I had an odd hour in between appointments in Kingston, NY and thought “maybe I should go to the phone store and upgrade my phone.” I went there, got very confused with the options and the money they said I would save if I turned my current phone in but then when I did the math it did not…math. So I said “I’m actually going to just keep my phone" and walked out. I went to this nice path by the river and took a short walk and then went to my next thing. Just a reminder to myself that not everything has to be upgraded and not every hour has to be PRODUCTIVE! Sometimes it’s nice just to go to the river.
My March lineup is now live! So many great classes coming up, including two more this month! As always, if $ is a barrier for a class you want to join, just let me know and we’ll figure it out.
SUNDAY FEB. 11TH, 2pm - 4p EST: Recipe Writing Deep Dive »» SIGN UP HERE «« / $75
Join me for a 2 hour RECIPE WRITING DEEP DIVE. Great for anyone looking to develop/test/write great, trustworthy recipes whether you are a cookbook author, blogger, content creator, or someone just looking to get their family recipes in one place. We will go through every component of a recipe and get into all the granular details. I will even write a recipe in real time so you can see how I do it. All questions will be answered. Want to join and $ is a barrier? Just let me know and we'll sort something out.
SUNDAY FEB. 25TH, 2pm - 3:30p EST: THREE QUICK DINNERS [Turkey Tacos + Crunchy Slaw / Chickpea, Spinach + Lemon Soup with Garlic Bread / LLubav’s Green Spaghetti] »» SIGN UP HERE «« / $40
If you're in a dinner rut, join me for this helpful class where we'll make three of my favorite QUICK dinners (I'll make all three of them during the class if that tells you how fast they are). First up the easiest turkey tacos (basically ground turkey + a jar of salsa + a hot pan) with the easiest slaw to use as a topping. Then an incredibly simple + satisfying soup made with chickpeas, spinach, and lots of lemon (plus the best garlic bread on the side). Last up one of my favorite recipes: Llubav's Green Spaghetti. There will be so many tips, tricks, and make-ahead notes.
SUNDAY MARCH 3rd / 2pm - 3:30p EST: HAPPENS TO BE VEGAN + GF TACO PARTY! »» SIGN UP HERE «« / sliding scale starting at $40
Join me to make an incredibly fun menu that happens to be totally vegan and gluten-free! Our menu will include lots of recipes, but each is very simple. Tons of tips + tricks shared during class. We will be making:
A Pitcher of Margaritas
Super Savory Crumbled Tofu + Walnuts
Charred Tortillas
Pickled Red Onions
Vegan Crema
Black Bean, Cherry Tomato + Corn Salsa
Coconut Horchata Rice Pudding
SUNDAY MARCH 10th / 2pm - 3:30p EST: COOK ONCE, EAT MANY TIMES »» SIGN UP HERE «« / sliding scale starting at $40
Join me for this practical class we're well prep four simple dishes that can mixed-and-matched throughout the week. Tons of combination/repurposing ideas will be shared, plus cooking tips + tricks. If you feel like you're having trouble figuring out your weekly food needs, this class will be really helpful!! Go into your week feeling PREPARED! We will be making:
Roasted Sweet Potatoes
Mustardy Pork Tenderloin
Marinated Lentil Salad
Lemony Kale
SUNDAY MARCH 17th / 2pm - 3p EST: KIDS COOKING HOUR! »» SIGN UP HERE «« / $25
I have loved to cook since I was a little kid. Feeling empowered in the kitchen has made a big difference in my life. I hope to share this feeling with young cooks in this special Kids Cooking Hour! For this class, we’ll be making Sticky Tofu and Egg Fried Rice. Depending on age, experience + kitchen confidence, an adult might be needed to help (grocery shopping, turning on the stove, etc.). We will walk through every single step slowly and answer questions. This is going to be FUN!!!!!
FRIDAY MARCH 22ND / 4pm - 5pm EST: NO JUDGMENT WITH FOOD HEAVEN’S WENDY + JESS! »» SIGN UP HERE «« / sliding scale starting at $0
The goal of ‘No Judgment’ classes is to repair + improve our relationships to our bodies and the food we cook and eat. For this installment, we will talk with WENDY + JESS FROM FOOD HEAVEN!!!! They will teach us how to make Creamy Mushroom & Rotisserie Chicken Pasta. READ MORE ABOUT THIS CLASS HERE!
SUNDAY MARCH 31st / 2pm - 3:30p EST: HOW I GROCERY SHOP + ORGANIZE MY PANTRY»» SIGN UP HERE «« / sliding scale starting at $40
"How do you organize your pantry?" is one of the questions I get asked most frequently. Join me to not only hear the answer, but to SEE IT. This class will be a tour of my kitchen and all of the ingredients it holds: we'll go through the counter, the cupboards, drawers, refrigerator, and freezer! I will show you what I have, how I store it, and how I manage it all. I will also go over how I grocery shop — meaning, how I get all of those ingredients in the first place. Class includes a 10 page document with lists of ingredients, my notes on grocery shopping, links to just about EVERYTHING, and even a helpful grocery list page you can print off and use to hopefully make your life in your kitchen a little easier. The companion document will enable you to just watch + absorb without worrying about keeping track of things. The live class will include plenty of time for any + all questions!!!!
Okay one last thing! Remember the exciting long-form essay I shared recently about powerlifting (but it’s really about so much more including bodies, family, farming, etc.)? And I got to do it for this amazing series of essays that
has put together?…well I’ll be in conversation next Thursday (Feb. 15th) with Roxane LIVE + IN PERSON!! in NYC!
There are a few tickets left for the event and it’s first come, first serve — sign up here (6:30p at The Green Space / 44 Charlton Street). There will be food + drinks and the event is FREE!! but you have to RSVP. Would be great to see you!
see you next week. xoxooxoxo julia
Math never maths with new cell phones 😂 Kudos for walking out.
Very hard to say “this doesn’t have to be productive” and I’m super impressed with you for that!