This Strufolli recipe is for Anthony. Anthony commented on my Struffoi recipe…and gave me a great laugh. I ordered the Struffoli balls and didn’t make them… for Easter. Now it’s Christmas and time to make them again. Anthony’s Comment: “They look wonderful, but there’s no recipe! Go to an Italian bakery and BUY them? That’s …
I have thought about guest bloggers…I know so many good cooks. I finally took action and asked Craig Boroughf. Craig has shared his recipes before, French Breakfast Radishes and Carmen’s Prize Winning Meatballs…thank you Craig for being my first guest blogger. The words and photography that follow are a gift from one of my favorite …
The Lion roars. A time for reflection. Release the past… through the looking glass. And forgive everyone. Trim and star and keep it simple. Dear Santa, I can explain.
And time to renew our intention again. Merry Christmas Filled with love, spirit, laughter, sharing and joy. Continue reading
I’m still finishing the New York Times Crossword… SOMETIMES A GREAT NOTION. Happy Hannukah! Continue reading
Thanksgiving day. Regina dashes into Kristin and Bob’s house, carrying a tray covered with white chocolate mice, and cheese slices made of pound cake. The unanimous winner of the unstated “who can come up with the most creative new dish!!!” Regina didn’t get to remove the plastic wrap protecting her delicious dessert before the kids, … Continue reading
The fork in the road brought me back to this after 4 years… Continue reading
What now? My quandary resembled de Kooning’s Untitled XI — one of his “20 new canvases”completed at 71 years old. What’s next? What is my passion? My answers and inspiration come from going outside myself… the Art Institute of Chicago my muse. I put … Continue reading
“Stars and Stripes” Dessert … And “Over 21” Independence Day Jello-Shots**. Continue reading
Direct and to the point… What have you got? We came to teach them how to make a Corned Beef Colcannon and celebrate Jamie’s Birthday… LET’S GO SHOPPING. RUSH back and get the pickling spices mixed with a bottle of beer and enough water to cover corned beef, fat side up. Bring to a boil … Continue reading
Heart Throb… How many hearts did you break? How many songs did it take? VALENTINE IT’S YOU! How many times, no clue— How many promises to be true? “Don’t be a fool, eat pasta fazool.” In the mood to brood? Change your attitude… With John’s Hearty comfort food. JOHN’S “HEARTY” PASTA FAZOOL INGREDIENTS: 2 tablespoons butter, divided … Continue reading
Thank you dear readers. May 2013 be filled with love, prosperity, good health and joy! The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog. Here’s an excerpt: 4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 51,000 views in 2012. If each view were a film, this … Continue reading
Wild Peonies Now at their peak in glorious full bloom Too precious to pick Too precious not to pick. —Ryokan Ah ha… the fork in the road. To quote Yogi Berra, “When you come to the fork in the road, take it!” And so dear readers, I have decided to post my blog randomly. To … Continue reading
After my last year’s flop at making a Rhubarb Gallette…once again I could not resist the staunch scarlet stalks at the Green City Farmers Market. There was a recipe in the Italy Issue of Bon Appétit for “Rhubarb and Raspberry Crostata” by Karen DeMasco. I was ready, a year had passed since my last foray … Continue reading
Lazy days of summer hit Chicago like a brick Monday. Suddenly everything is green. Rooftop boxes are sown with plants and herbs kept inside for weeks because of the cold. Boat sails dot the lake, bikes fill the paths, lawn trimmers buzz, the air is humid and tweets say… get out and play. This is … Continue reading
I decided to take the Scarlet solution… think about it tomorrow. And capture the romance of the accessory, sometimes called the garnish. In this case the wispy chive flower, packing an unexpected texture and flavor surprise in the Vichyssoise Spring Chill Asparagus Vichyssoise *this Recipe adapted from a recipe from Taste Restaurant, Seattle Museum 1½ … Continue reading
Italian Handful 