Bryn Mooth

February 15: Using Your Story to Connect with Customers, OEFFA Conference, Dayton 2018: Summer Farmhouse Supper demonstration class at the Cooking School at Jungle Jim’s; at Holiday Brunch demonstration class at the Cooking School at Jungle Jim’s; Dinner in Marrakesh demonstration class at the Cooking School at Jungle Jim’s; The Summer Pantry presentation & demonstration, Cincinnati Woman’s Club 2017: Soul-Soothing Winter Soups demonstration class at Cooking School at Jungle Jim’s; Soups & Flatbreads demonstration class at Dorothy Lane Culinary Center 2016: Fall Harvest Supper demonstration class at Dorothy Lane Culinary Center; Books by the Banks book festival; Fall Food Festival demonstration at Findlay Market; Farm-to-Table Supper demonstration class at Dorothy Lane Culinary Center; Cincinnati Fine Food Show at Cincinnati Flower Show; Celebrating Local Food at Cincinnati Woman’s Club; Findlay Market Cookbook + Local Food at Clermont County Public Library 2015: Recipes from Historic Findlay Market demonstration class at Cooking School at Jungle Jim’s; Books by the Banks regional book festival; Pesto … and Beyond! demonstration class at Cooking School at Jungle Jim’s; Celebrate Tomato Season! demonstration class at Cooking School at Jungle Jim’s

You + Yours. Me + Rob

1 cup red lentils, rinsed and picked over 1 medium onion, diced 2 cloves garlic, minced 1 large carrot, grated on the large holes of a box grater 2 tablespoons olive oil 1 teaspoon ground cumin In a heavy soup pot, heat the olive oil over medium-high heat until it shimmers; reduce heat to medium-low and add onion. 1 cup red lentils, rinsed and picked over 1 medium onion, diced 2 cloves garlic, minced 1 large carrot, grated on the large holes of a box grater 2 tablespoons olive oil 1 teaspoon ground cumin In a heavy soup pot, heat the olive oil over medium-high heat until it shimmers; reduce heat to medium-low and add onion.

Oh, hey, Winter! Here you are, after all. And boy howdy, you’re here with a vengeance