Yellow tomatoes have overrun the little garden. I was really hoping for red. For some reason I’m rather traditional that way. The red ones are just not doing as well, so the predominate tomatoes that come into my kitchen these days are yellow and gigantic. The catsup will just have to be yellow. Guess what…as it cooked and reduced it slowly turned orange. Perhaps those red tomato genes are hiding in there and just had to
Is it pizza… is it flatbread…does it matter? Lots of names abound for thin bread either baked on a stone or a grill. It all started when I ran across the name “torta salata” for a dish for my upcoming Italian cooking class. I guess I fell in love with the name. When I actually started investigating, it seemed like more of a quiche,
If I didn’t know better I would think I had a bowl of little green snakes. I HATE snakes. I know I shouldn’t, but…I blame it on my sister. She used to chase me with sticks when we were little and tell me they were snakes. It’s all HER fault! But no….these are wonderful green garlic scapes. They have only made the scene a few years ago.
What kid doesn’t like ravioli? It was my favorite food when I was about 7 or 8. I hate to admit it, but it came out of can. I would even eat it cold… right out of the can. Don’t think I could do that now…but making your own is a great project to do with the kids, and also create something sooo
Yay! for hubbies that cook~ I remember when my husband and I were dating. At the time, we both lived in SE Michigan. He invited me over to dinner one chilly fall evening. That night he served me a delicious calzone he had made. “Ahhhh…. he cooks!” I said to myself…an added bonus! Now, 10+ years later & two kids, I am happy to say… he still cooks for me!
It’s still January and I’m still in southern California. Sure, it’s rainy today and a bit cooler, but….I can hardly believe it’s winter. I’ll be finding out soon enough when I return to the deep freeze of the Midwest. So, going to a farmers’ market ….an open air market…is pure bliss for me. And guess what I found. At the Anaheim market there was a farmer selling baby vegetables. They have the “cute factor”
Now some people would have a problem with the idea of broccoli being called tasty. I adore broccoli. I adored it as a child until one momentous day. My mom had grown broccoli in her garden and proudly placed a big bowl on the table. I dug in with relish, and then I spotted them…
The first time I had spinach served this way was at Rose Pistola’s in the North Beach neighborhood of San Francisco. I was amazed at how sensational spinach could taste. It was spring, and the leaves were the freshest possible, lightly sautéed with fruity olive oil, garlic, and finished with a squeeze of lemon. So simple and yet so amazing.
I had lived my life hating spinach. Crazy…isn’t it? The big problem was grade school. Almost weekly we were greeted with “that smell” as the lunch ladies opened giant cans of overly cooked slime that they passed off as being good for us…just like Popeye ate. My mom didn’t even try to get us to eat it. I suspect she didn’t much like canned spinach either.
