Farm-Fresh Frittata showcases teen's growing culinary skills
Mashiki, how did you hear about the Boys Grow program and what made you decide to apply? (Founder) John (Gordon Jr.) came to our school and did a presentation on the program. My English teacher encouraged me to apply and now I am in the first year of my two years there.
I like being part of Boys Grow, and I think it’s very fun and productive work on the farm. I like working in the ground, planting seeds and watching how fast things grow. Also, my time there helps me excel in my lifelong goal of wanting to be a chef.
Who inspires you to be a chef? My dad is a cook and I want to follow in his footsteps, although we each cook different kinds of food. It’s fun cooking with my dad, and I especially like when we make rice and beans together with biscuits.
I also like to make Southeast Asian and West Indian dishes, because they are exotic in flavor but are relatively easy to prepare using fresh ingredients. I like being at Boys Grow, because if I need some fresh ingredients for a dish, I just have to go to the garden for the produce.
This Steak Dinner For Two Is Where It's At
- a Negro cook's revelation: "Eating without vinegar is like eating without salt." She explains that every dinner table includes a condiment tray and that vinegar holds the place of honor, respected for everything from preserving food to improving
- Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side three to five Then throw in four small/medium-sized tomatoes, ½ red onion, ½ red bell pepper, two cloves of garlic, and a tablespoon of parsley. Add one tsp of
- 2 tablespoons chopped green bell pepper Whether you whip them up for breakfast or have them at dinner (breakfast for dinner is a favorite), they are a pleasant treat. Put 10-inch cast iron skillet on middle rack of oven and preheat oven to 450