Why hubba hubba? Because this apple cake is simply ravishing, isn’t it my little cabbages? We’re talking Clooney-level gorgeous here. And speaking of, he’s officially going off the market this weekend, ladies, so it is only fitting I make this beauty for some inspiration to keep going on. It is also a surprise for my dear, lifelong friend Nicole, who has journeyed up to NYC from her home in Florida to pay me a visit today.Read More
The pairing of beans and potatoes is a classic in Italian cooking, a belly-filling combination from the garden that could be counted on in lean times and celebrated in abundance. Beans and potatoes can be found together in every region, featured in pastas, soups and salads and using some of the highly localized varieties of both vegetables in traditional preparations. When this dish is part of an antipasti mist, octopus, tuna or cooked egg may be added for more dimension.
In my family, tender fagiolini, or green beans have always been paired with potatoes in two ways: served hot, with both the beans and potatoes simmered in a garlicky tomato sauce, or cold, in a salad made bright and tangy with plenty of red wine vinegar.....Read More
We seem to have a problem with waiting for things to take a more natural course towards The Next Seasonal Thing. It gets worse every year.
Halloween candy popped up at my drug store in early August. I almost ran to the pharmacy to grab a portable defibrillator. And yes, that was a Christmas tree I saw on a Kmart TV commercial today.
About two weeks ago, pumpkin began dominating the foodie-sphere of every social network there is. Pumpkin popped up everywhere, while people were still vacationing at the Jersey Shore.Read More
Linguine with clams doesn't necessarily spring to mind as a comfort food. It is drippy, floppy, briny mess of a dish. But it speaks that special language of contentment to me, and when I need it, I really need it.
I don't make linguine with clams for myself it very often - maybe twice a year. And when the clams cross my threshold, the conditions have to be exactly right.
I get a little weird about it.Read More
I am breaking what appears to be a golden rule of blogs -> I’m posting on a weekend, and on a Saturday night, no less. Egads!
Well, what the hell else is there for me to do? I’m obviously not on a delightful summer vacation, I live alone, and NOTHING is on TV. But the sad state of my August weekends has a brighter side tonight.
I just finished a slice of my Peach and Pistachio Tart, and the sweet, lingering flavors of fruit and nuts inspired me to get this post done and out there now instead of being coy and waiting until Monday. I spent a relaxing afternoon making this ode to summer peaches, and now it is my duty to share it as soon as I possibly can.Read More
I Love Strawberry Milk.
It isn't a gloppy smoothie, and it isn't a slushy, half-frozen milkshake. Quite simply, Strawberry Milk is the best and most straightforward way to quaff down the sweet, heavenly taste and heady fragrance of ripe, summer strawberries in a glass - glorious gulps of super strawberry flavor. Feel free to repeat after me.Read More
Apologies for the extended absence, friends, things got a little hectic on my end these last weeks.
There was the epic elevator breakdown in my building, an event that ranged from totally annoying to downright scary over a period of two weeks. Scary, you say? Well yes. They said they fixed it, and then told us we shouldn’t ride in it…yet. Ok. Wait, what?
And it made a HUGE, LOUD NOISE, during those, ride-it-maybe-or-maybe-not days.
Workmen roamed the hallways, day in and day out, leaving disturbing bits of broken elevator cable strewn about the lobby for all to see.