How To Get To Paradise: In 6 Steps

food, friends and bliss in Thailand

rant

I made the beef last night - I cannot tell you how great it came out! My husband couldn’t believe it wasn’t brisket. I cooked it for 4.5 hours instead of the three. You could’ve cut it with a spoon!

I must tell you how much I loved the slow foods cooking class. That same weekend, I prepared both the short ribs and the chicken… BOTH turned out delicious! Thank you very much. I’m looking forward to my next class!

Only you can inspire me to go to Whole Foods at 5:30pm on a Friday and buy all the ingredients to make your Chanukah dinner. Love you. Happy Chanukah, Mammala.

You are such a wonderful role model for women and men both young and old(er). So many people say there isn’t time to cook in their busy lives but you make cooking easy, simple and healthy and not a time-consuming problem.I am thinking of you on this Thanksgiving day, as I begin the process of cooking a simple, delicious Elana-inspired meal.

I just watched some of your videos online. I LOVE YOU. Your shit is so funny and at the same time SINCERE in such a non bullshitty way that is so refreshing. Sara Agniel Providence, Rhode Island follower of the blog

I am eating only your food and am blessing you with every bite I take. It is so yummy I am not craving anything or do not feel sad and deprived. My kids said my cooking is getting better and better thanks to you! I made the chicken, salmon, cauliflower, and fruit from class. I think it all came out great. I used white meat so it wasn’t as good, I am now converted . You are just the best. May God bless you for all the love and goodness you do for others , and all the light that shines from you.

The kugel was amazing. My guests couldn’t believe it was non-dairy! Yum! I also made your roasted vegetables recipes. It was a great combination. So easy beautiful and tasted great. Thank you for helping me to make a wonderful meal for family and friends. L’Shana Tova.

Elana, your classes and the recipes I’ve learned have gotten me through the holidays. I cooked the brisket with some English accoutrements (minty peas, ginger carrots and Yorkshire pudding) on Christmas day, along with the pumpkin pie. On New Years I cooked your Chicken Tagine with Couscous, and your Blackberry Chiantishire dessert. Needless to say there was some great spiel over the food cooked and I’ve got you to thank for it. See you in class!

I love love love being in your classes!! You are bringing so much joy to so many people - and families!! Thank you.