Marinara sauce is one of the first recipes that I shared on my blog. April 9, 2011, as I struggled to maneuver through my WordPress dashboard, I realized that I didn’t know anything about how to write a recipe, how … Continue reading
NAKED RAVIOLI or as they say in Italian, ‘gnudi’ has a bad rap. It has a reputation for being difficult to make, presumably, because it has no covering. The truth of the matter is naked ravioli is a snap to … Continue reading
Hello again… literally stolen from Adele and typed with the same emotion. I couldn’t resist. I can’t believe it’s been over a year since my last post. For those of you who’ve forgotten who I am, my name is Michelle. … Continue reading
Finally. Every day, I wake up with the intention of sharing with you and then the day begins. Not that it’s a bad thing but after months of trying to catch up, I finally had an epiphany; there is no … Continue reading
Sunday Gravy – BADDA BOOM BADDA BING When I first met my friend John Wong and learned of his love for cooking, I assumed he would be an Asian/Fusion expert. I know…Turns out, his go-to kitchen style is Italian. One of … Continue reading
Here’s the thing about food blogging; sometimes the people who are waiting to eat my food are just too hungry to wait for me to ‘get the shot’. My plan was to shoot eggplant parmigiano over some lovely tagliatelle, garnished … Continue reading
Twenty five years of watching the super bowl with Ralph and I still don’t have a clue what I’m looking at. I’ve been told that Ralph is exceptionally good at explaining the game, which leaves me to think that the … Continue reading
LAST UPDATE: Time to strain your limoncello and pour it into a decanter with a good seal. I keep mine in the freezer to keep it ice cold and syrupy. Enjoy! UPDATE: It’s time to add the simple syrup… Limoncello, the … Continue reading
Lasagne. A word needing no adjectives to provide a clear visual of tender pasta layers, rich meaty tomato sauce and mountains of gooey cheese oozing on your plate. Sadly, the image might be thick, gummy, curly edged pasta with insipid, heavily oreganoed … Continue reading
NAKED RAVIOLI or gnudi as they’re lustily referred to in Italy are delicately poached dumplings from the innards of a ravioli. Basically, ravioli with no clothes on. Earlier this summer,Christie introduced Ralph and I to wonderful friends of hers that have moved … Continue reading
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