“I made pop-tarts today.” That wasn’t a sentence I thought I would say. I made pop-tarts from scratch!
The crust was super easy to make, the longest stretch of ‘work’ was the rolling, measuring and cutting into proper rectangles. But then, the filling was super easy: I just used… [more]
Salmon. I grew up fishing for salmon—it brings back close-to-my-heart memories of family time on Orcas Island. My father was a particularly patient and good fisherman, and to this day I love to watch him fillet fish. He has done it so many times—it is in his muscle memory. His… [more]
I was in Venice when I finally broke down… and had a Spritz (aka also spelled Spritx).
I had read about this drink, walked around this drink, raised my brows while contemplating this neon orange concoction… but hadn’t yet tried it. But on our last sunny day in Venice,… [more]
This is a cross between an omelet, souffle and thick crepe. Because I was in a hurry, I inadvertently inserted some serious short-cuts into the process… crossed my fingers and then soon thereafter: patted myself on the back. I usually pay quite close attention to instructions, but timing is… [more]
As a food blogger, I receive my fair share of promotional emails. It might be about a new cookbook, a kitchen tool, a new recipe application for iphone or a food product. Actually, this summer I am testing a new wire contraption for growing tomatoes; no doubt you will hear… [more]
I was super happy to find My Sister’s Kitchen via Twitter; and how lucky to land on Barb’s website when her recipe for homemade tortillas was front and center!
In Italy, if we have a penchant for tortillas we end up buying overpriced American tortillas or too-thick-and-crumbly Italian ‘tortillas.’… [more]
Here, a list and little blurb about 5 restaurants I would go back to for lunch…. oh yeah! I already have!
1. ZEB or zuppa e bollito is located in the San Niccolo quadrant of the city (Oltrarno). You can point and shoot: literally piece-meal your lunch together by… [more]
I am in love with ragu. Shall I marry it?
I made this ragu recently for lunch, and my eldest son says to me: “mom, this is the only thing I am willing to eat the rest of my life.” His way of saying: make it again and again and… [more]
(No, this is not a photo of a jar of fig spread. But it is involved with what to do with a jar of fig spread, so keep reading).
I finally bought a jar of fig spread.
I have seen jars of fig spread, staring me down from the store… [more]
I love herb blends! Here I am, situated in Italy—with no thyme. (Couldn’t resist the cheesy pun, however, I actually haven’t found fresh thyme easy to find in Tuscany). I love thyme, as does Mario Batali in his Italian Cookbook (Molto Italiano). That might feel like a side-note… [more]
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