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
To continue with my blog…is the question of the hour for me. I committed to one year of blogging two years ago this month. I wasn’t sure how it would evolve, a newbie to the blogging world. I registered my domain name Italian Handful.com at Go Daddy. Com and decided to keep using my italianhandful.wordpress.com … Continue reading
My love affair with radishes began when I was six years old and pulled my first baby radish from our city prairie garden. The green leaves popped early, their tiny tips of red tinge bursting warm though the hard dirt. I tugged at the leafy stem. Once out, it looked like a tiny red carrot. … Continue reading
In ancient China oyster mushrooms were sent as a gift to friends and family. The jewelry maker in me couldn’t resist adding the pearls… The graceful appearance of the bloom of the oyster mushroom hooked me at the Green City Farmer’s Market. I wondered if I could roast them to keep the whole mushroom together? … Continue reading
A media witness daily to the destruction and loss from the tsunami in Japan— I watch with sadness and awe the courage and elegance of the Japanese people, their grace, dignity, gentle strength. I search for words of consolation, find none. My silence —dirge dark. “Egyptian lotus never dies.”—same for our beloved? And as the … Continue reading
Approach love and cooking with reckless abandon. Dalai Lama Drab February festooned in ‘Chinese Red” for the Chinese New Year and Valentine Hearts. How smart! Red is one of the luckiest colors in Chinese traditions, standing for loyalty, success and happiness. Red underwear embroidered with the Chinese Zodiac for the year is one of … Continue reading
I accepted a challenge from Green City Farmer’s Market to submit a recipe and pictures using products found at the January market. Organic root vegetables were abundant. I read that with vegetables buried in the earth, and fruits on trees you don’t peel; organic is best. Green City Farmers Market is organic. Therefore my choice. … Continue reading
Nancy and John had a Chili and Cornbread Cook-Off. There were three categories, Chili, Vegetarian Chili, and Cornbread. What an aromatic… and filling. Fun and easy! After 4pm people started arriving with grins, boxes, pots, slow-cookers, beer, wine, and kids. A serious competition. This group is serious about their Chili. Pierre, The 2010 Rib Throwdown … Continue reading
I am working on the final draft of my book in progress, Italian Handful. I went to the Art Institute Chicago where I could sit in the Ryerson and Burnham library (very silent and the seats have cushions) to read my manuscript undistracted, cover to cover, both feet on the ground, without a pen to … Continue reading
Evocative. Stacked. Still on the stalk. Roast Brussel Sprouts on the stalk? And after they’re roasted? A fantasy base for an appetizer tree. But…the Reality Tree!!! Easy to topple and your guests could cut themselves removing the sprouts. But if perseverance prevails… Roasted Brussel Sprout Log With Maple-Lime Glaze 1 Brussel Sprout Log, cut off … Continue reading
Italian Handful 