Milk

Adapted from The Italian Chef I love the word Stracciatella … Italians have such a way of making things sound so romantic and beautiful. The first time I laid eyes on…

Adapted from The Shiksa If you’re looking for a decadent-tasting chocolate mousse that is not too tough on the waistline, this is IT! I came upon this idea when I…

Inspired by ChinDeep’s Florentine Custard Tomato Souffles I am coming to the end of my summer tomatoes … I know, it’s November, but I waited for them to ripen. Did…

Adapted just slightly from my dear friend Ann at The Fountain Avenue Kitchen Did I tell you about my friend’s pear tree? While we were at the lake last weekend, the…

A creamy blend with fresh peaches,  frozen honeydew, a bit of honey and vanilla plus a sprig of fresh mint leaves to add a tiny bit of zing. I created…

Adapted from Gourmatine Blog Strawberries and chocolate baked up in a sweet breakfast bake filled with healthy oats and sweetened with honey and cinnamon. I’ve made similar breakfast bakes before.…

Macaroni  nestled in a meaty Greek-spiced tomato sauce with a creamy Parmesan Bechamel sauce on top. Also spelled Pasticcio. I hear that Pastitio is the Greek spelling, while Pasticcio is…

Blogging when you have a full-time job is done sometimes in bits and pieces. This smoothie was my speedy breakfast before yoga Saturday morning. On Saturday it was a nice…

I have three big bags of frozen gooseberries in my freezer, from my friend who has a very lively and productive gooseberry bush. I was so pleased to have them…

Green Chile Cheeseburgers are one of the delicacies you might come across if you visit New Mexico. I highly recommend them … especially if you happen to find yourself at…