easy peasy

By now you must surely know that "left-overs" are actually opportunities in my kitchen. Remember that asparagus? Well, after eating several batches pretty much out-of-hand I was wondering what I could do with the little bit that was left over. Then suddenly I needed a fast dinner solution for two, and this was it....more

Countrygirl Cravings-Bacon Cheeseburger Pasta! Yummy!

Here is a wonderful recipe! Kids love it too! and it is soooooo easy!! I make this all the time and with a salad it makes a perfect meal. Hope you all try this! Cheeseburger Pasta 8 ounces of penne pasta 1 lb ground beef 5-6 strips of bacon 1 103/4oz tomato soup 1 cup of shredded cheddar cheese 1-2 TBS of BBQ sauce(optional) Cook pasta according to directions. In a skillet cook ground beef until no longer pink, drain and set aside....more

Wine Pairings for Linguine con le Vongole (Pasta with Clams)

Wine Pairings for Linguine con le VongoleSparkling: Verdicchio “Voile” from Fontezoppa White: Pinot Grigio from Marco Cecchini and Borgo MaddalenaClams are briny. Wines with loads of minerality and a hint of earthiness make a perfect match....more

texas two-step...

OK, maybe it isn't exactly local or even possibly sustainable, but sometimes I really have no choice. When I saw this asparagus, well, it just sort of inveigled its way into my reusable bag. I mean, I'm all about supporting the local folks, just ask anyone, but wow... ...more

Pesto Pesto

Pesto Pesto I love p...more

Sunday Pasta: Spaghetti alle Fragole (Pasta with Strawberries)

Wimbledon Schwimbledon. Feast on your eyes on this, the Italian version of strawberries and cream. I first saw spaghetti with strawberries a dozen or so years ago at a restaurant near the Vatican in Rome. I remember thinking: 1) disgusting, 2) I am very, very pleased with my spaghetti carbonara, and 3) I am sure am unadventurous. I still say who needs adventurous when you have a good (real) carbonara....more

On Anchovy Adventures

I have a bit of an ego problem. I do not care for anybody to know that I am not perfect at everything. In fact, it's a wonder why I have this blog at all, considering the permanent digital record I am volunteering of my culinary and financial misdeeds. I am the sort that would move through a whole Rosetta Stone system for Spanish before taking my first Spanish class. I am the sort that practices singing "Happy Birthday," just in case I have to sing it in a crowd. And I am the sort that will test out relatively outlandish recipes when my husband is out of town. Like this weekend, which is why we're discussing anchovies. ...more

Sunday Pasta: Spaghetti Cacio e Pepe (Pasta with Cheese and Black Pepper)

Meet my friends, Cacio and Pepe. Cacio is pale white, from the countryside outside of Rome; Pepe is black as night, of mysterious origins. Their relationship is still very taboo in most of America. As a matter of fact, I’ve never seen them together outside of New York (where of course, there is even a restaurant named in their honor)....more