"I am a serious fellow"
From my most recent visit to the Temescal Farmers' Market. If you are curious about the name Tomatero, you can read about it on this page. No tomatoes yet from Tomatero farm, but I bought straw...
You may already know this: Google Reader, one of the top blog subscription services, will retire at the end of June, 2013.
I don’t want to lose connections with you if Google Reader is how you follow my blog . . .
So to make ...
[cliccare il link per andare direttamente al raccolto della edizione italiana di WHB]
As the
host of last week's edition of WHB, I am pleased to present an
interesting set of posts ...
Wishing everyone a Happy Mother’s Day and so I’m sending flowers for you via my blog in cyberspace!
Home-delivery of flowers to each of you was a tad bit too difficult, so I’m sharing a peak into my Mother’s Da...
from pasta to plant container
Another class at the Loka Yoga studio and another chance to take some photos of the plant containers hanging on one side of the building. After the cookie tin from Macau, a pasta t...
My mom is the best person I know.
She is everything to me and even though we're very different and we sometimes butt heads, she is my hero in every way.
For those that know my mom, they'll know that she is a white chocolate fiend.
For...
Risotto alla Milanese is one of those all-time Northern Italian classics! Personally, I think that rice is just one of those blessings from God in that you can prepare so many, many recipes with rice . . . from salads, to side dishes, t...
warm and aromatic
Dan Leader's Simply Great Breads is a small book, but, true to its title, contains great recipes. Do you remember the pretty bialys and thin grissini featured previously? They came from the same trea...
[cliccare il link per andare alla versione in italiano]
just sliced
Traveling with the Abbecedario culinario della Comunità Europea (European Community Culinary ABC), we've arrived in Denmark (Danimarca)....
Here's an easy recipe that lets you do something different with pork tenderloin. It uses the classic combination of fresh sage, rosemary and sea salt that goes so well with pork. It's a cinch to make - the pork is seared and then tucke...
