My arancini workshop was delicious fun.

Food has been a great medium when bringing us all together

Our set up for the arancini workshop. What is not pictured is the egg for dipping and the bowl of water for moistening your hands. We learned that you can get creative with the fillings but the bolognese sauce is traditional.

I can’t believe that we will be leaving our little slice of paradise known as “the bubble” to move back to Stockholm. Don’t get me wrong. I am so looking forward to getting back to Sweden and I plan to take the Best of Britain with me.

That’s me on the far right next to our instructor who is walking us through making a smaller size arancini ball with our hands. She also showed us how to use the arancini mold.

Part of that best is the love of food and how well it works as part of a winning formula for making friends. Especially international friends because food is a great translator and equalizer.

Here I am on the left cutting a piece of mozzarella cheese to put in my arancini mold.

I loved all of the fillings we had. So many that it was hard to choose.


They absolutely must be deep fried.
The finished product!

I’m smack dab in the middle on the back row smiling brightly. Seeing all of us together makes me smile brightly again.


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