Ossobuco or osso buco is Italian for “bone with a hole” referring to the marrow hole in the center of the cross-cut veal shank. This dish hails from Milan, and is said to have originated in the late 19th century. It may have been a “farmhouse dish” or on the menu of a neighborhood osteria…
The 2011 Most Beautiful Garden Contest
This past Friday I found out that my garden has been awarded first prize in our village’s annual garden contest, and I’m delighted and most appreciative! I think most gardeners would agree that the pleasure received from hours spent nurturing and caring for one’s garden stems from the personal satisfaction each of us derives from…
My Magazine Photo Op!
In the most recent issue (Oct, 2011) of the Better Homes and Garden Special Interest Publication of Kitchen and Bath Ideas my kitchen is featured as one of several beautiful kitchens with creative storage solutions! To say I’m excited is a huge understatement… let me begin at the beginning… In November of 2007 we decided…
Sweet and Spicy Coleslaw
Not your mother’s coleslaw…the traditional mayonnaise based coleslaw that we’ve all grown up with and still enjoy has been reinvented in this more healthful version which I served recently. The recipe comes from the August, 2009 issue of Martha Stewart Living featuring an article on classic summer salads slimmed down. Nappa cabbage replaces the standard…
Angel Food CakeWith Nectarines and Fresh Blueberry Sauce
I wanted to serve a light summer dessert after a dinner with friends last evening. Our dinner was anything but light since we were having big juicy grilled burgers, thick slices of fresh homegrown tomatoes and vidalia onions, fresh corn on the cob dripping in butter with a squirt of lime juice for those who…
Smoked Trout Spread
This Smoked Trout Spread is delicious on little toasts or crackers and makes a great appetizer. I love smoked whitefish when served for brunch with bagels and smoked salmon. I’ve also made a delicious smoked whitefish salad by adding finely chopped celery, fresh dill, lemon juice, and a small amount of mayonnaise to the flaked…
July 28 marked the first anniversary of this blog. I’m amazed on so many levels. First, I can’t believe how fast a year can go by. Second, I can’t believe how much I really enjoy writing it. It really is a labor of love. Over a year ago, when asked by my older son why…
Mom’s Banana Sour Cream Cake
My mother was a great baker. She would whip out cakes faster and easier than anyone I know. At the time I was growing up this is a fact that went unappreciated by me. However, now that I have been enjoying baking for many years, I have come to realize that the ease with which…
Watermelon Mojitos
The heat wave crossing the country didn’t stop my sister and her friend who has been up north visiting from Florida from coming for a visit to us this weekend. Actually we’ve all been friends since elementary school days, so it was really great getting to spend some time together. With the weather so unbearable…
Apricot Pie
Every so often I love to look at Ruth Reichl’s Blog. She is an acclaimed author, food writer, and past restaurant critic for The New York Times, and was both the food editor and restaurant critic for the Los Angeles Times. She was the editor of Gourmet Magazine for 10 years until its closing in…