Trusting in a go-to mushroom parmigiana

I’ll admit, I’m a little too attached to instructions.

My sister and I kid each other about this difference between us — she is more of a “freestyle” cook who invents and improvises (sans measuring spoons and cups), while I refer strictly to a recipe, allowing myself a few adaptations.

I can’t always hold a . . . → Read More: Trusting in a go-to mushroom parmigiana

Bread of the Month: Mastering great garlic bread

I’ve eaten a lot of good garlic bread, even making some myself (often an herb-infused-in-olive oil version), but I had not eaten GREAT garlic bread until I sat down at the table of Liboria Salerno (for more about her, please see blog entry, “Presenting Pavlova to a ballerina” of 6/16). The bread was toasted to . . . → Read More: Bread of the Month: Mastering great garlic bread

Picking a perky pesto

I first learned of nasturtiums several years ago when they were included in a planned herb garden kit. The seeds were large and legume-like, similar — to me, at least — to garbanzo beans. I planted them, along with parsley, thyme, borage, sage, etc., having little to no idea of what to expect.

Years hence, . . . → Read More: Picking a perky pesto

Loving bacon, wrong or right

This is a love story of sorts. Like many women, I am drawn to an individual that is – according to many — no good for me, yet I cannot resist. Our encounters are illicit and all-too-infrequent, whether they take place in public places or the privacy of my home. The moments together are always . . . → Read More: Loving bacon, wrong or right