So far we have been to three different cooking classes, Macaroons, Cookies and lemon cake, and Chouquettes. Macaroons: We went with our friends Colin, Matthew, and their mom Karen, to an English cooking class. Dad had class but he assured us he would be there for the eating part. There were four other people and we all took turns doing various things. Matthew and Karen took a lot of pictures, while Colin liked sifting, and Carter and I measured things. While the first part of the cookie settled (we had done the filling first) we made the Italian meringue. We started the stove and put water in, after about ten seconds we put sugar in. We waited while it bubbled. Then we got egg whites and beat them (thankfully in the machine) until they looked like fluff, then we poured in the sugar water and mixed some more. We all took turns scooping the fluff into the cookie and stirring. Then we squeezed them into circles and put them in the oven. When they got out they had to cool for ten minutes. Everyone put fig jam and the filling on the cookies. The chef told us we should let them sit for two nights, “no chance” I thought, I had worked hard for those cookies, I didn’t expect for them to make it to morning. Cookies and lemon cake: When we got there we found out that it was in French, luckily the chef spoke a bit of English. There were 3 other French kids. We made the lemon cake and the cookies with various ingredients and took turns stirring. Butter was always the main ingredient, and when poured looked like lemonade. I was pretty sure that everyone in that room except for me, would have gladly drunk it. When we were done we went outside, sat on a bench, and ate everything   with mom and dad. Chouquettes: Chouquettes were already my favorite breakfast food, but this class, made me worship them. Chouquettes are small puff balls with sugar on top, they sometimes feel like you’re biting air because they’re hollow. When we finished making them (which was very easy and fast) we squirted them out and brought them to the end of the table, where we put fistfuls, not sprinkles, on the little blobs. When we were done with that chef shook the extra onto a piece of cooking paper. Then we made chocolate sauce and caramel hazel nuts. We were supposed to dip the Chouquette into the chocolate, then roll it in the hazel nuts. It was heaven. The best thing about cooking, is you don’t have to ask yourself “why am I doing this?”  Because cooking, cooking has its own rewards.