first
When I was growing up, my mom made chicken that we lovingly called “crummy chicken”. She cut up a whole chicken, bathed each piece in melted butter and coated it with a mixture of seasoned breadcrumbs, grated Parmesan cheese and salt and pepper. I later saw recipes that called this Parmesan Chicken but I will […]
Saturday Afternoon
4 Weeks Before
3 Weeks Before
2 Weeks Before
1 Week Before
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
* Crudités (GF)
Boneless chicken breasts stuffed with goat cheese and sun dried tomatoes
* Tortellini salad with spinach, cherry tomatoes and lemon dressing
* Asparagus with artichoke hearts and orange zest (GF)
* Pasta, chard and fontina torte (GF)
Shrimp salad with feta cheese and olives on a bed of fennel (GF)
* Quinoa salad with roasted vegetables (GF)
* Black and white cake (purchased from La Provence Patisserie & Cafe)
* Chocolate dipped coconut macaroons
(GF) Gluten Free
* Vegetarian
It was wonderful news to hear that my friend Krista, who does a lot of the beautiful photography on this blog, was having a baby. Then I got the news that it was a girl. I immediately volunteered to give a baby shower. Krista and I had lots of conversations about the shower and […]
My copper collection started with a gleaming copper-and-brass chafing dish my mother brought home one day. She was in a silver plating shop, having silver platters replated, when it caught her eye. Someone had brought it in to be polished and never picked it up. The storeowner sold it to her and home it came. […]
The inspiration for the table setting came from many different sources. The first piece I found was the beaded fuchsia sari. Saris are not completely beaded but I thought I could cut it apart and put it back together for the top of the table. It worked and you can see the result. For the […]
This is nothing like the American version of generic pistachio ice cream which usually tastes like vanilla ice cream with a few chopped nuts and a bit of green food coloring. This is a serious rich, deep pistachio flavored wonderfulness! I would expect nothing less from Melissa Clark, one of my favorite food writers. This […]
There is a lot to know about couscous. There are entire books written about couscous. Couscous plays such a major role in Moroccan cuisine that there is even a “couscoussier”, a two-tiered pot designated especially for this. Couscous is actually a tiny grain that is prepared by steaming several times. In between the steaming, the […]
This is my basic recipe for preparing basmati rice. The ration of rice to water I use is 1 cup rice to 1 1/2 cups water. The most important element to making perfect rice every time is to make sure you have a pot with a tight fitting lid. If you don’t, take a piece […]
