I disliked it the first time, finding it tedious and struggled my way through it for most of my school years. I had to work hard at it. For someone who had a sharp perception in every other area, I was not used to this kind of struggle. Had I known I’d have to go through it a second time I would have paid more attention the first time round. Fact is that I was so happy to skim through it, I never bothered looking back … or forward.
This weekend I felt like slapping my head against the desk again. Thoughts of hours spent slaving away, agonizing over problems and scrutinizing solutions came rushing back to me when I saw Soeren’s exasperated expression as we tackled … 5th Grade Math!
Unfortunately, it seems he has inherited my weak Math gene … instead of acquiring the ingenious genes of his father, who I might add just for the purpose of stressing my point, is a brilliant PHD structural/geotechnical engineer. Seems my genes were more resistant and fought hard to assimilate any stressy Math chromosomes that entered within a meter of the developing brain.
Instead, Soeren is a talented linguist, languages are grasped and spoken easily. He shines when he picks up the guitar, working the chords easily and he is quick and efficient in sports, running and swimming for his teams. As all his teachers, from preschool to 5th Grade have told me “if he focuses this much more … he would be brilliant!” Those exact words were written in my reports by many teachers. There is no denying he is my son!
We sit across each other with books and papers scattered all over the big dinner table, heads steaming, parched throats, faces red from frustration. We’re tackling conversions and I am explaining how to easily convert milliliters into liters and back, grams into kilograms into tons, seconds in hours in days. We are adding, subtracting dividing and multiplying tons to kilograms, decimeters to meters and after what seems like the most exhaustive 2 hours of my life all I am hearing in my brain is static.
A break is in order and we decide to make pastry for a few savory and sweet pies. As I ask Soeren to read the ingredients and amounts, I start asking him “so how many kilograms is that?” and tell him to add/multiply/divide different units showing him the amounts in nuts, flour and sugar. All of a sudden we are actually doing Math - our way - and it is as easy as pie (or was it pi?)
A pot pie is typically American and will generally have a filling of meat or poultry and vegetables. These pies usually encase the filling completely in a flaky crust, where the base and a top hold the meat and vegetable filling inside. In Britain a pot pie would simply be called a pie!
This pot pie fuses the best of the US, UK and Germany. I took the British classic beef and ale pie, substituted the ale for a good German Köstrizer Schwarzbier and encased the divine meaty filling in a pastry speckled with handful of mixed herbs.
Cook, style, shoot and eat - the Supperclub | Food Styling and Photography Workshop in London, together with the talented Sumayya, on 15 & 16 February 2013 promises to be a full food experience for all foodies attending the workshop. It will be a hands-on food styling/photography workshop lead by me, a session on overcoming the challenges of restaurant and low-light photography by Jeanne as well as a culinary tour led by Sumayya where participants will learn different cooking techniques used in the Indian/Pakistani kitchen, create some mouth-watering dishes, and indulge in an array tantalizing South-Asian street food. The main venue is the stunning kitchen at the Central Street Cookery School, which provides huge windows for gorgeous natural light as well as plenty of space for cooking, styling, photographing and eating; and we will also be dining at a gastropub so as to practice the low-light photography skills.
Have I awakened your interest? Register for your place on this workshop now. I am totally thrilled to see many delegates sign up from Germany! You guys are making my day. The workshop is limited to a max. of 12 participants and we have a few spaces available.
The stew is simmered gently 2 hours in the oven, which allows the flavors to intermingle with each other slowly. The meat remains beautifully succulent and juicy and the malty aroma from the beer adds a special touch to the stew. Do not miss out on the adding the dried porcini as this really gives the entire dish such a powerful rustic flavor. Together with the flaky, buttery and herby pastry this pot pie is just perfect for cold winter days offering comfort and satisfaction in each bite.
Pot pies was also the theme for the Monthly Mingle this month hosted over at Susan Wolfe of The Well-Seasoned Chef. I was thrilled to have Susan host the November issue and I am looking forward to all the great submissions. If you would like to join us the deadline in 30th November - just a few days but it would be great to have you over to our party.
More pies and tarts from WFLH:
|Roasted Tomato Aubergine and Tahini Tart||Bacon, Cheese and Leek Tart||Kale Mushroom and Goat Cheese Buckwheat Tart|
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