I’ll be teaching a Roman cooking class at my place this Sunday. Ancient Roman.
The plan is to start noonish with stuffed dates and then prep a pork roast and get that in the oven.
While the big hunk o’meat is cooking, we’ll make sauces for it and I’ll let people look through my cookbooks and we’ll make anything that looks intriguing.
I’m thinking there should be lentils and chestnuts… or maybe just lentils (those chestnuts are a pain to skin).
And there’ll be nibbling all the way through.