Playing to your strengths

As most visitors to this blog will most likely have realised, I don't cook. I'm not very good and I find it really boring.

So you can imagine how delighted I was to find yesterday that the teacher I was covering yesterday was the Food Technology teacher, and there was cooking as the cover work.

The school is one I know of old, though it has gone through many changes, and is due some more at Easter. The students used to be really difficult, but in my more recent visits there current cohort are much more amenable. Thank goodness.

The first class was to bake Anzac biscuits (so named because they originate in Australia and New Zealand. They are made from flour, rolled oats, golden syrup, butter and baking soda.

Sadly, the cut-outs spread on the baking trays and formed a whole. That would have been OK, but not all the trays were properly greased, and it was all I could do to chip a few crumbs from one.

The next two classes had to make a basic vegetable stir fry. There was a reasonable choice of ingredients, but kids being kids, most wouldn't touch some of them, especially the mushrooms, so no one's finished product lookd anything like this:

One girl rejected hers, so rather than waste it, I forced myself to eat it with a little soy sauce. It was yummy.

The kids were great throughout, and I'm not even dreading doing more of the same tomorrow and Thursday.

I feel I've had a very lucky escape.