We’re Happy to be back in SCHOOL!
2023 S.C.H.O.O.L. Fall Semester
Registration starts August 1 for fall classes and will be accepted throughout the semester. Please note, registration for many of the classes must be received at least 10 days prior to first day of that class.
Some classes will be offered by Zoom. Some will be in-person.
Several will be offered outdoors or on location.
Registration for fall classes will be accepted by email or snail mail. Registrations will be processed when the $50 fee is received. You will receive an email confirming your registration.
Attendance Policy: Instructors/facilitators are volunteering their time to offer these educational classes and appreciate your attendance. Please let your instructor or ambassador know if you anticipate being absent.
Classes: See course descriptions for venue (Zoom or location), and fees. You will be sent an email with the invitation for Zoom classes before the class.
Rosie Trapani’s Recipe
Pasta and Broccoli*
Ingredients
Box of pasta
Head of Broccoli, or bag of frozen broccoli, separated into florets
2 cloves of garlic. Minced
½ tsp. salt
Pepper to taste
Hot pepper flakes to taste
Handful of fresh parsley, chopped
¼ cup olive oil
Grated hard, aged cheese (like parmigiano-reggiano)
Directions:
Boil pasta according to package directions. 5 minutes before pasta is done, add broccoli to the pot. In a pan, fry the garlic, salt, pepper, parsley and pepper flakes in a tablespoon or two of olive oil. Add remaining olive oil. When pasta and broccoli are done, drain most to eh eater from the pot, reserving about 1 = 1 ½ cups of the water. Toss the pasta-broccoli mixture in the garlic oil, adding enough pasta water to make a sauce. Pour into serving bowl and add grated cheese. Serve with crusty bread and salad.
*This dish can be made with any vegetable