Monthly Archives: May 2014

Tonight’s supper consisted of two simple Italian dishes, featuring the color red, including the accompanying wine. The first course was designed to use up the remaining Viola organic Italian chickpeas I had prepared for another meal several days earlier — … Continue reading →

Interestingly, Barbara and I were both thinking about a layered potato vegetable dish for dinner.  Fortunately, while I was thinking, she was creating and cooking.  It came out wonderful.  Two eggs and a bit of cheese, and we were vegetarian … Continue reading →