Day 11 at the Kushi Institute

For all you that have kids or teenagers you are going to love what I learned in the kitchen today.  We made a pasta dish that was just as creamy and delicious as pasta alfredo, but it did not have any of then cream, butter, or regular pasta.  The chef  used spelt spagetti that is a grain pasta and then he made a sauce out of roasted pumpkin seeds.  After he roasted them he put them in the blender with some ume vinegar, water, and some soy sauce and it was gone in a few minutes.  He did add some brocolli, carrots , and  scallions to the dish so it just wasn't pasta and sauce, but I can't wait to get home and cook it for my 15 year old son who loves pasta alfredo. 
The other exciting thing that happened yesterday was I finally got it when the chefs would say let the knife do the work and just help it.  It felt amazing when you finally get it and you are not pushing the knife against it's will but it is doing most of the work and it does it so effortlessly.  I flet like the knife and I were friends or when you horseback ride and you and the horse become one.  It was a nice feeling.  It just took me 10 days to finally get it.  I guess on this issue I was a slow learner.