The garden tamale luncheon was my first experience with that type of event. First we started by planning the event with Mrs. Ramirez, she taught our classroom about water footprints and other things affecting our water usage. We had to type press releases and even made invitations online.

Second, we had to prepare the masa and other ingredients the day before the actual event date. I pealed and diced garlic for the first time the day before the event, and my group had other assigned jobs to do. On preparation date, most of the classroom had finished making the tamale filling and the ingredients in it.

Third, on the actual day of the event, I dried tamale leafs and helped the rest of my group spread masa on the leafs. The group was split so that three people could spread masa on the tamale leafs and the other two people put the filling in and wrapped the tamales.

Finally, the event was fun and a total success, the teachers and staff that where invited loved the tamales and gave us great feedback.

Ingredients:

• 2 lbs. fresh tomatoes
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper
• Italian bread or baguette

First, we diced the tomatoes as small as we could with a sharp knife. Second, we chopped the onion. Third, we chopped the garlic. Fourth, we added fresh basil. Fifth, we got all of the ingredients we chopped and put them in a bowl where we mixed them all together along with olive oil, sea salt, and a fresh ground pepper. Sixth, we cut thick slices of the baguette and toasted them. After toasting the baguette slices we painted them with olive oil. Finally, we piled our bruschetta onto our thick slices of baguette and enjoyed.