I have been making Farmhouse Pasta for years. I’ve made it for two and made it for 20.
It’s one of our very favorites and always a hit.
When I asked mon mari if he wanted pasta or risotto for dinner he immediately said Farmhouse … Continue reading.....
We eat with the seasons.
I know a lot of people do that – and probably even more people say they do that.
I don’t think many people in the U.S. (unless they grow their own) do it as intensely as we do, living in … Continue reading.....
I often make dinners with a theme. When cooking for two it cuts down on waste if ingredients can be shared.
When I made the Zucchini Caprese Boats I knew I would have leftover Pesto Rosso Sauce.
Well, at least I would have leftover tomato … Continue reading.....
We love eggs….
But I can’t be bothered to make them for breakfast.
Sometimes we have breakfast for dinner but more often I make eggs for starters.
One can be a bit more creative with eggs in the evening.
This is a variation on a … Continue reading.....
I said recently that mon mari prefers his asparagus roasted, with just a touch of butter, salt and pepper.
That is absolutely true for ‘Asparagus, the Vegetable’.
For ‘Asparagus, the Starter’, this is his favorite.
In spring we often have asparagus for both the first … Continue reading.....
Have you been watching the Olympics?
We’ve watched a few bits here and there. Yesterday we watched the figure skating. Some of them or so young (15), how exciting and terrifying and exhilarating it must be just to compete.
I ran across an old post … Continue reading.....
I love sage.
The love doesn’t come from my childhood.
My mother was an excellent but not enthusiastic cook. She loved to bake but cooking was more of a chore and she wasn’t given to spontaneous creativity.
She always put sage in her turkey stuffing … Continue reading.....
I love risotto.
Since the first time I had it in Venice I have been smitten.
That year, for Christmas, mon mari gave me a cookbook: ‘Risotto’.
A simple title for a simple book… Just recipes for classic Italian risotto.
Nothing fancy, nothing creative … Continue reading.....
This time of year the markets are full of endive.
Apparently the French eat them in huge quantities. One can get a pre-packaged bag with a dozen endive in it and I see shopping trolleys with three or four bags.
We like them….
But … Continue reading.....
The last few acorn squash that formed were small, about the size of a baseball.
Unlike zucchini, which can be picked and used very young, winter squash have to stay on the vine until fully ripe.
Unlike zucchini, they don't keep on growing until they're … Continue reading.....
