Warning: serious and / or thought-provoking post to follow. Read at your own risk.
A few weeks ago I saw a great recipe, somewhere, on a blog, that I, of course, bookmarked….
Or so I thought.
It was strudel-like, made with acorn squash, … Continue reading.....
A year ago we were getting ready to leave for our reunion in Italy.
While we were in Italy, I bought some truffles.
When we got home, I put them in my pantry and admired them often.
It was time to use them (Ya … Continue reading.....
My first introduction to phyllo dough was Baklava.
It's still, IMHO, the best possible use for it, even if it's so sweet it makes my teeth hurt and I can only tolerate a piece once a year….. It's still a D.O. (Digestive Org*sm).
I would … Continue reading.....
Did you hear cursing this past week?
Mon mari was plumbing.
He hates plumbing.
According to him, he has enough plumbing parts to start his own store.
According to him, if he needs a specific part to finish the job he never has that exact … Continue reading.....
Let me show you our plan.
It may take a bit of imagination, but keep your eye on the scaffolding and the ladder to help stay oriented.
The first photo is taken from the master bedroom doorway, looking straight down the hall to the door … Continue reading.....
Do you eat asparagus with your fingers?
Or with a knife and fork?
One properly eats it with one's fingers, according to the etiquette guidelines.
Except, of course, if it's dripping with butter or sauce that would make a proper mess. Then you may use … Continue reading.....
Still on the Green Garlic kick....
Asparagus and Green Garlic Pastries with Mascarpone
6 asparagus spears, 5" (12.5cm) long
3 green garlic, 2.5" (6cm) long
2 tbs Mascarpone
4 cherry tomatoes
1/2 sheet puff pastry
Thaw the puff pastry, if needed. Cut … Continue reading.....