Since our lesson we have been using our chef's knife like crazy. Rob thinks we need another one (without the teeth on the edge) to make chopping on our wooden cutting board easier. It is so much quicker to chop vegetables now! We've been trying to curl our fingers under for safety as Meg (Galvin, the chef) suggested, but we're still getting the hang of this whole chopping thing and occasionally we're afraid one of us is going to lose a finger. We also froze the leftover chopped onion like Meg suggested and have it ready in the freezer for our next cooking endeavor.

We had a family party the day after our first lesson and needed a dish to take. Inspired by the fresh herbs that Meg brought over, we used the remainder to make a cold pasta salad for a party at Sarah's cousin's house. The pasta salad was easy and light with fresh mozzarella, some of the basil and sage from Meg's garden, tomato, olive oil and a touch of the sea salt Meg brought for us to try. It was a big hit! Perfect for a hot summer evening. And it was so simple to cut the basil using the tobacco roll method Meg taught us.

As we talk about the menu for our November dinner party we're getting very excited! But we're also getting worried about where to seat everyone. Our table holds four, tops. With some recent post-wedding disasters (the microwave, dishwasher, television and toilet breaking along with our basement flooding and an outside wall collapsing that needed repair) plus pre-wedding needs (the washing machine broke, porch steps need to be replaced and painting must be done) a new dining table is not on the top of our priority list. We've tried some second-hand stores for something to refinish but haven't had any luck.

A trip is in the works to go to the Burlington antique market. But what if we can't find anything that fits our budget? Creative seating will definitely be in order!

We took Meg's advice and started looking for fruits and vegetables that we've never tried. There's a mango in the fridge right now just waiting to be tasted. The big question is, can two creatures of habit step out of their comfort zones? There are a lot of things in the produce section of the grocery to try that I'm sure would taste great with mashed potatoes!

After the initial excitement of discovering fresh herbs we thought we should make every effort to save the sad little oregano and basil plants on our porch. They were wedding gifts and not thriving. We don't have an inside window with enough light, so we moved them to another spot on the desk. Sarah has been diligently watching over them. However the last couple of weeks of weather seem to have done the oregano in. The basil is still holding on, but will it make it? Something is definitely enjoying it judging from the large teeth marks in the leaves, but it's not us!

Rob and Sarah Schroeder