Kenya's school offers a wide array of amazing after school classes that I would have flipped for as a kid. For the first six months of Kindergarten the one that Kenya was desperate to be a part of was cooking, not only because it's taught by his beloved teacher, Maureen, but on account of the smells that waft out of her room in the late afternoon which captivate anyone at school in smelling range. Sadly, the cooking class was only available to 1st through 6th graders and each Wednesday he would watch longingly as the older kids filed out carrying their multi-course meals fit for a king, and ask me when he would be old enough to take the class.
Then something happened. The school made the bold decision to open cooking up to Kindergardeners for the last part of this year. I bet you can guess who was first in line to sign up. I've stood on my tip toes outside the classroom the past few weeks, peeking in at the 20 or so kids cooking their hearts out and must admit I've been pretty darn envious. These triumphant little ones leave every time with such pride, carefully holding their culinary masterpieces. Each week of class takes on a different theme, but the recipe that really caught my eye (and which Kenya inhaled before we made it to the car) was from the breakfast series which featured crispy French toast stuffed with orange zest and cream cheese. It's so rich and decadent, it could almost pass for dessert.
Kenya's so excited to re-create this recipe when he gets his class cookbook, but I couldn't wait that long and already re-created my version of it at home.
I'm really hoping that come summertime I can get a few extra minutes to myself in the morning while you-know-who prepares my breakfast!