Last night after returning home for the weekend, I made a very vegan meal that was quite satisfying. Before I left, I cooked some organic black lentils, so the foundation was readily available. Here is the full list of ingredients. … Continue reading
From Claudia Roden’s marvelous cookbook, The Food of Spain, comes a paella-like dish, Baked Rice with Currants and Chickpeas. I actually made it last week, so it’s out of sequence, but I wanted you to see it before too much more … Continue reading
It’s February in New England. It’s snowing (again). It’s cold outside. And my body is running seriously low on Vitamin B-12. How do I know? Well, there’s this flashing neon sign on the dashboard…actually the warning signals are in my … Continue reading
From North Carolina to Maine, most people on the East Coast encountered Hurricane Sandy, a truly significant event, these past two days. I hope you and your loved ones are all safe and starting to recover. We’ve been without electrical … Continue reading
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Actually, I will try the Polpicello tonight, so we will see if the streak stays intact. P.S. at 10:30 PM: It’s terrific! Rich, balanced Calabrian red wine, went beautifully with eggplant, tomatoes, chard and onions stewed and served atop a … Continue reading
After cooking the gnocchi we ate that night (previous post), I froze an equal amount that the dough made, to save for next time. Here is what they look like after coming off the gnocchi board. They freeze well, and … Continue reading
I do miss cheese sometimes. That is why, last night as I was fantasizing about making some sort of a vegetable casserole for dinner, I held a brief discussion with the guardian of my health (my alter ego). We agreed … Continue reading
A very pretty fish. Should be added to post below…
What could be more exciting than the 49th college reunion for a small group of men who graduated from an engineering school specializing in naval architecture and marine engineering in 1963? Especially when that special event occurred on an island … Continue reading
In my pre-vegan days, I would go 1,000 miles for good mozzarella and buratta cheese. In Puglia, it requires less than 30 km. Laura was good enough one morning to take us to her artisan friend, Giovanni, who makes fresh … Continue reading
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