In Pasta, Salads on November 23, 2009 at 7:04 pm
I love the American system of determining one’s age. You are allowed to stick to your previous age until you hit your birthday, and you don’t turn one until you live outside of your mother’s womb for a whole year.
Now, compare it to Korean age reckoning … [read more]
From Burp and Slurp
In Pasta, Sauces and Dips on November 17, 2009 at 1:09 pm
When my mother passed away, two days before their anniversary, she and my dad had been married almost 15 years.
While I doubt he ever got over the shock, my dad stepped into the role of single parent and, all things considered, he did a pretty good job. As we moved through those first weeks, one thing that became apparent was that he didn’t really know how to feed two growing daughters … [read more]
From The Perfect Pantry (guest post by Sarah Hutt)
In Pasta, Vegetables on October 10, 2009 at 10:28 am
The first page I opened to in the October 2009 issue of Gourmet showed lovely orange gnocchi with a sprinkling of cheese and dotted with sage leaves.
I fell in love and shoved the magazine into my husband’s hands and asked him if he wanted me to make this for him.
He got a dreamy look in his eyes and said, “Yes.” … [read more]
From Café Johnsonia
In Dairy and Eggs, Pasta, Sauces and Dips on September 30, 2009 at 1:54 pm
Are you an artist, or an athlete? A bookworm, or a thespian? A musician? A scientist?
As toddlers, we’re encouraged to explore. To use all of our senses, to make a mess, to try on each and every hat in the dress-up bin … [read more]
From 5 Second Rule
In Pasta, Vegetables on September 19, 2009 at 7:58 am
There is something playful and delightful about fusilli pasta, it’s short twisted spirals …
After all, they are just a little bit silli, as in silly – a gentle, amusing, childlike kind of silly, the nicest kind of silly. Fusilli make me smile in the same way as those pink and white twisty marshmallows, corkscrew aniseed sweets, a helter skelter at the funfair or that slinky coil that you push down the stairs … [read more]
From Rachel Eats
In Pasta, Vegetables on September 9, 2009 at 9:02 pm
This is not the time, amid all this heat, humidity, and rain, to ask you to stand in your kitchen with the stove-top going—two burners—and roll gnocchi. And it isn’t the time, quite frankly, to ask you to eat gnocchi, ricotta gnocchi, covered in brown butter; heavy with cheese and fat … [read more]
From Caviar and Codfish
In Pasta, Poultry on September 9, 2009 at 10:42 am
6 years ago, a friend of mine sent me a link in an email to something that she said “changed her life”. The link was to a housekeeping/organizing/cleaning system by someone known as FlyLady. Intrigued, I clicked on it and read…and read… and read … [read more]
From Dine & Dish
In Pasta, Vegetables on September 8, 2009 at 10:29 am
… Anyway, these are my Mom’s revered Pierogi. What are pierogi? They are basically the Polish version of a filled dumpling. When served by my family they are always smothered in butter, crispy-fried bacon and sautéed onions. They are amazing and always a treat, usually only reserved for holidays … [read more]
From Noble Pig
In Fish and Seafood, Pasta on September 2, 2009 at 4:18 pm
Friends, I think I’m getting old. Yes, laugh all you want, but turning 30 did something to me, messed with some brain cells maybe, I don’t know. Even when all the synapses are firing, it feels like the receptacles took a lunch break and then a coffee break and then went to happy hour for some carne asado and margaritas … [read more]
From Confessions of a Tart