The fork in the road brought me back to this after 4 years… Continue reading
Breakfast / Cooking for one / Eggs / Photography / Sides / Vegetables / Vegetarian / Veggies for Breakfast / Writing
Category Archives: Writing
Writing a book, stories, and formating recipes, poetry,
Art Institute’s de Kooning and Executive Chef Jason Gordon Inspire What’s Next?
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
4th of July / Bacon topper for Ice Cream cones / Desserts / Holidays / Parties / Patriotic / Writing
“Stars and Stripes” Dessert … And “Over 21” Independence Day Jello-Shots**
“Stars and Stripes” Dessert … And “Over 21” Independence Day Jello-Shots**. Continue reading
College Corned Beef Colcannon and Jamie’s Lemon Birthday Cake
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
Beans / Holidays / Italian Soups / Main Dishes / Pasta / Soups / Valentine's Day / Vegetables / Writing
When the Stars make you drool like … John’s Hearty Pasta Fazool that’s… Amore
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
Struffoli Balls Not From the Bakery For Anthony
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 … Continue reading
The Fork In The Road
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
Struffoli Italian Confetti Honey Balls
Struffoli, strufoli, struffoli—Italian Honey Balls! A Neapolitan dessert my Grandma Micaletti brought to every Easter Sunday family celebration I can remember—since I was a little girl. Grandma Micaletti, my dad’s mom, didn’t cook. She was a bakery girl. There never was a Struffoli recipe handed down in our family. My mom’s family was from Abruzzi. … Continue reading
Italian Goose Deviled Egg Appetizer
At the Green City Farmer’s Market last weekend they were selling Goose Eggs. Huge! The Winter Farmer’s Market is alongside the North Pond in Lincoln Park. Last year I remember seeing these big broken shells around the pond, a “goose control squad” was piercing the eggs to control the goose population. Maybe we should start … Continue reading
Not So “Easy” But Delicious “Lemon Squares”
Call it my Italian Spring thing. It begins with forsythia’s bright yellow star-shaped flowers, then childhood’s marshmallow “peeps” everywhere and before I know it I’m heading to the bakery for a Lemon Slice aka Lemon Square, Lemon bar— the same bright yellow shimmying pastry —but I’ve been using the wrong name. And I just got … Continue reading
Italian Handful 