The One-Minute Appetizer
It doesn’t get much faster or easier than preparing this recipe for a boldly flavored Sun-Dried Tomato and Greek Olive Tapenade (ta-pen-AHD). Okay it may take a couple of minutes if you count the time for setting out some crackers Continue reading
“The fennel is beyond every other vegetable delicious. It greatly resembles in appearance the largest size celery, perfectly white, and there is no vegetable equals its flavour. It is eaten at dessert, crude, and with, or without dry salt, indeed I preferred it to every other vegetable, or to any fruit.” Thomas Jefferson
One taste of fennel and it’s easy to agree with Thomas Jefferson. If you haven’t enjoyed fennel in awhile Continue reading
Everyday Beautiful! Cards & Prints of Your Favorite Photos
There’s a new feature on the site that I’m very excited to share. You can now purchase high-quality cards and prints of some of my photographs. Click here to go to the Cards & Prints gallery page. When you click on a gallery image a larger view of the image will come up. Under it are buttons to buy cards and prints and to send free eCards of your favorite photos. And, until April 15, use coupon code C77070 to receive a 20% discount on your entire order. Continue reading
“Polenta? Oh, you mean Italian grits.”
A number of years ago I came upon a recipe for a most luscious and creamy polenta. That recipe was the real deal—calling for a high water to polenta ratio and taking about an hour to cook.This polenta was far removed Continue reading
To make poignant; to give zest, flavor or interest to;
to set off; to vary and render attractive.
A great definition of sauce from BrainyQuote.com—and a most fitting description of pesto. But it’s still winter and my garden basil is a distant memory and a future dream. What is in abundance Continue reading
“I’m strong to the finish when I eats me spinach,You’re One of the Few that Know
As a kid growing up in Southern California, I was a guest on the local Popeye Show featuring Tom Hatten and original Popeye cartoons. Kids from all over the greater Los Angeles area sent in a post card with their name and phone number. Continue reading
Orange You Glad It’s Time for Dessert?
Growing up in Southern California, always available sweet, ripe oranges were a way of life and completely taken for granted. I gave them nary a thought until I moved to London to attend the Cordon Bleu. Oh my! Small, green and sour were the only “oranges” around. Continue reading
