The Geezers Carry-On Cooking

Geezers prepare bruschetta

Under the guidance of long term Italian resident Ruth Crossan, and the excellent Nigel Williams the Geezers Cooked up some Italian classics.

Our second session was just like a scene from a Scorsese mob movie, with the elder statesmen of the Geezers chopping, slicing and dicing.

Jimmy Onions (not his real name)
Jimmy Onions (not his real name)
Ricky the Fish and Big John Fosterini making Bruschetta

Bruschetta…pronounced Bruce Ketta is basically toast with nice toppings.

Nigel stirring the Ragu
Nigel stirring the Ragu

We cooked two sauces to go with pasta – a classic Beef Ragu with Chianti, and fast Eddie’s speciality Penne with a creamy vodka sauce.

Preparing Vodka and Basil sauce
Preparing Vodka and Basil sauce ready to add the cream
"This is how you do it," says Ruth
“This is how you do it,” says Ruth

A big thank you goes to Chisenhale School for use of their kitchen.

Eddie Snooks
Geezers Chair

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