Knowing the lentil soup would take some time to cook, we got right down to business today by making our mirepoix, a fun and fancy new word for the celery-onion-carrot mixture we’ve made before to flavor our meals.

All four students – Nelania and Nelson Hidalgo, Adrian Sosa and Raidhirys “Lily” Espinal – enjoy chopping, even onions, though they make nearly all of us cry. Then the twins went off to saute the vegetables and start the stock, while Adrian and Lily got to work on the corn muffins. Miss Julie Hunter had 6 pretty muffin wrappers on hand, and we used butter on the other 6, to experiment with both methods of baking muffins. (All of them came out well and tasted good). We added the lentils and later the other ingredients for the soup, and wrote in our journals a bit while everything cooked. The soup was a hit – everyone liked it, especially with a generous amount of cheese grated on top. We were able to reuse the containers from several ingredients, so everyone got to take some home!