[Klara]

Damon,

Good for you!!!! Enjoy every moment!!! Don't have regrets of what might have been, doesn't help anyway.

Only additional advice I may have - I'm assuming you're classes are weekly - is during the week, cook over and over again the foods you made in class - that's where the real learning comes in - and then you might have more questions for the teacher after doing so much experiencing it yourself.

Is she giving you handouts? - recipes and info on the foods? - keep all papers in organized notebooks - I still go back to my papers from classes I had 16 years ago -

I think learning in person is always more valuable than just books - so much more to observe, taste, ask and yes, wonderful being with like minded people.

After 16 years, I'm still not using books the way I think can be - sometimes the ingredients are not in season, or not locally found, sometimes the recipes are much more wide than what I want to be practicing now, and sometimes when I finally do try one, I'm just not sure if it came out as it's supposed to, no one to ask questions to. But I too have loads of wonderful mb books and do keep intending to use them more.

Want to share any of your recipes and your reactions to them. Interesting that she made rice both ways - she give you loads of info, why sometimes pot boiled, why sometimes pc?? does she delve in mb philosophy also??

Klara