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Hipcooks Newsletter

Newsletter for: April 1, 2008

Hello Hipcooks,

April showers bring May flowers....and lots of things on the Hipcooks schedule!

  • The new calendar is up!
  • Artwalk, Artwalk, Artwalk...THIS weekend at the Brewery, home of Hipcooks East
  • Mother's Day classes posted
  • A new Hipcooks Daytime class, and a Book Club class
  • Fire it up!  Thrill of the Grill is back!
  • Spring Cleaning with Spring Into Life
  • Recipe of the month

The new calendar is up!  Spring pickin's are here!  Hop to it, rabbits!  There are many classes to choose from. has all the details. 

Mother's Day Classes May 11:   I'd love to meet your Momma!
We are also trying daytime classes to see if you likey.  May 14th is the magic number on that.  And, a new bookclub class, with the menu TBA as I have yet to read the book (Heartburn).  These are all going down at Hipcooks West.  As usual, has all the details.  And, for Hipcooks East  - Thrill of the Grill is back!  Whoop whoop!

The Brewery Artwalk  Mark your calendars for this weekend of April 5 and 6. Why? Because it's Artwalk, silly.  What is Artwalk, you ask?  Open studios here at the Brewery, the largest art colony in Ze Vorld.  Meaning, you can stroll, dine, marvel and giggle  - 300 studios here will be opening their doors to the public for one wacky weekend. Come check it out!  The Hipcooks studio will have the usual insanity, plus the most amazing & lovely glass necklaces from my lovely and talented sister Andi, and fashions by the ever whimsical and delightful Random Nicole:
For Spring, I have these exciting new classes to tell you about:
Hipcooks Spring into Life!  A lifestyle-series at Hipcooks for a healthier, happier you

Sunday, May 18th, 11:30 - 3:30pm (5 hour workshop, $130)
Session 1: Eating for Energy
What would life be like if you had an abundance of energy and vitality?  In this class we’ll look at how our food and lifestyle choices affect our health.  When, how, what should you eat?  What should you not eat? 
Sunday, June 15th
, 11:30 - 3:30pm (5 hour workshop, $130)
Session 2: I’m Freeeeeeee!
Wheat Free, Dairy-free, Gluten Free!  Lucky you….you have a jumpstart into a very happy and healthy life by eliminating (or even just restricting) these common allergens.  What are dairy substitutes that are not freaky?  This class will have a HUGE cooking portion with Monika, and will include LOTS of items as well as entire dinner party menus that are “Free!”, yet non-“Free!” people will not notice.
Session 3:Cooking for Healing, Cleansing, Juicing, and RAW!   (Date is TBA)
How to cook for healing when one is not well.   What foods give the most energy the fastest, and what is good for specific ailments.  Cleansing: when to do it, when not do it, and how to do it gently. How, when, and why to juice.   And hey, it is summer!  What a great time to try RAW!  We’ll teach many fun courses that are entirely raw, as well as a raw dinner party you can have for your friends.
Session 4: The Healthy Sweet Tooth
(Date is TBA)
How can you sweeten desserts naturally?  Can you not use any gluten or dairy and still get a delicious cake?  And I mean delicious, people, not some weird “Oh I am eating a “healthy cake” cake.
Session 5:  The Reward
Hipcooks Slumber Party!  Let's pig out to all our favorite treats!  We will make fun and festive side dishes with twinkies, ding dongs and cheetos.  Bring your jammies and your favorite stuffed animal and junk food snack for improvisational cooking.  
OK, April Fools on that last one. 

Hipcooks Recipe of the Month
We've put Hot Soup Focus group to bed until winter.  But please please please, if you know what is good for you (in more ways than one), try this rockin' recipe, delish hot or cold.

Watercress Soup
1 onion, peeled and diced
6 celery sticks, diced
1 large or two small potatoes, peeled and diced - this makes the soup so lovely and creamy - everyone will think you put cream in it.  HA!
juice of a lemon
4 cups chicken stock (you can use veggie stock if you prefer)
1 package watercress, washed

Sweat the onion, celery and potato in 2 tablespoons of butter over a low heat, covered, for about 10 – 5 minutes until the potato is soft. Cover with stock, bring to heat and ladle the mixture into a blender so that it comes halfway up the blender. Add a couple of handfuls of watercress and blend until smooth. Repeat, and place back in a soup pot. Season with salt, pepper and a liberal squeeze of lemon. To finish, you can swirl some cream or dollop a bit of crème fraiche.

Eat Well, Be well. Monika