We're back!  It's been some time since the last meeting of the Cooking Club, and we're doing our best to get the club off the ground this year with some organized scheduling and more steady membership.

Today, Benton, Ted, and I went to Mrs. Phillips's house to make us some dinner.  The meal started off with Beer Battered Asparagus with a Lemon Herb Dipping Sauce, followed by Moroccan Rub  Lamb Chops.  Dessert was Ricotta with Balsamic Berries.

Here, Benton zests a lemon.  Carefully.

Rubbing the Moroccan Rub into the lamb chops

Beer battering the asparagus

No worries; the beer fries out

Dinner for three!

The lamb chops were rare.  Very rare

Golden Corona-battered asparagus

The asparagus was delicious with the dipping sauce

Bonjour!

Weclome to Chez Pointe, the official blog of the Cadet Culinary Culture Society, or the cooking club.  Here are some pictures from our second meeting.  Dak, Jordan, Andrea, and I went to Col. and Mrs. Phillips's house to make ourselves a little dinner.

We had appetizers of fried mozzarella bites, a main course of pan-seared salmon served with lemon-zest steamed green beans, a side of watercress and mint salad (with homegrown mint from Mrs. Phillips's backyard!), and a dessert of fluffernutter brownies.

Jordan and Andrea fry up some mozzarella big bites

Dak pan-seared the salmon to perfection

Dinner for four

Bathing in the post-cooking glow