Because the soup would take an hour to cook, we jumped right into the prep, discussing as we chopped. Our students are beginning to function like a well-oiled machine, each stepping up to the plate to do what's needed. Gunnar Banas offered to chop the onion "even though it will make me cry." Once the soup was simmering, we prepared the salad, using red pears instead of apples due to an allergy in our group. This allowed us to discuss making substitutions in recipes. Finally, it was time to eat. All agreed the aroma was enticing. "I really don't often eat soup," said Crystal Dove, "but this is really good." Nadya Davis enjoyed the "crunchy, sweet salad." They all agreed this meal was a winner!