Last night was the end of my French Cooking series at Cookology, a great recreational cooking school in Dulles Town Center. It was so much fun and I’m sad that it’s over. Why did I take a French cooking class when I cook so much venison? Because French cooking is a great foundation for everything. We learned the basics for sauces, soups, meat, salads, and other yummies. I learned how to hold a knife and how to chop vegetables (yes, I’ve done it wrong most of my life). I picked up lots of other tips too that are already making my home cooked meals better. It’s great. Now I need to apply these tips to my venison cooking. Right after I examine the schedule for the next class to take.