MORE TIME AT THE TABLE

After being on  a Canadian cruise (Boston- Quebec City- Boston on Holland America) for two weeks.... (in no special order)           ...

 I have a terrible time leaving caprese alone.  I just keep messing with it.  Adding this and that.  Changing it up. Or Down.  In part,...

Saute a little garlic and shallots; cook up some pasta.  Add fresh tomatoes, chopped mozzerella, parsley and basil. That's it. ...

 Every summer, I get about half-way through and want...chili.  Pot Roast.  Lamb shanks.  I'm a bit perverse, I'm fond of saying. ...

Ah, summer.  Here's my favorite use for green peppers.   Right after my mom's stuffed green peppers, that is. ...

While food trends wax and wane (Remember cupcakes?), I never-ha!-fall into the kitschy traps other foodies do.  I did make gingerbread cupca...

Whirr, whirr, done.  Talk about no cook.  It's done PRESTO! If it's mid - late summer, I'm gunning for basil.  (If it'...

   Once I read something about lo mein being standard college fare.  Nope; not for us.  Standard college fare was pizza with the occas...

You know how you have an addiction to certain Thai restaurants?  (If  you know why, let me know.)  Now I like almost all things Thai foodi...