Month: March 2013
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Today is a holiday here and the city is quiet, quiet, quiet and feels totally empty. We have a visitor from Puglia in town, so there were sweet olives and fresh braids of mozzarella for lunch and ciambelline di Pasqua coated in thick sugar icing for dessert. It's certainly the coldest Easter I can remember,…
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Here's what I do when I see phyllo dough at the grocery store: I buy it. Then I go home and put it in the freezer and sigh contentedly. I'm weird like that. It's kind of like having an ace card in your back pocket, though. If you've got frozen phyllo dough then you just…
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Let's start this week off with dessert first, shall we? I don't think you should live a day longer without knowing about this chocolate cake. On Saturday afternoon, we had friends over for lunch and after we'd finished a big pot of Moroccan stew and couscous I'd made, I brought out a cake, a chocolate…
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Spring! Wherefore art thou, spring?! Sigh. Inch-thick ice and snow is all that we've got here and a leaden gray sky that hangs there for what seems like time immemorial. But! It is Friday and my husband returns tonight! So there is much rejoicing here nevertheless. Tonight there will be Game of Thrones and homemade…
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There are thrilling developments here in the solid foods department, folks. Hugo can now eat entire fusilli all by himself (I was cutting them into little bite-size pieces until one day he reached out and grabbed a whole one, cramming it in his mouth before I could stop him) and I can slowly start making…
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Oatmeal. No big deal, right? No big thing? Just slap some oats and water in a pan, let 'em come to a boil, maybe salt them, then you're done? Well, yes. And no. Let's start with the yes. Oatmeal at its plainest is just fine. We eat a lot of oatmeal prepared like that in…
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Hugo and I flew to Boston last week to visit my father and stepmother. Hugo got spoiled with limitless attention and eager playmates and I got to leave the house without him, driving around suburban Boston, seeing a few friends, getting to eat a delightful tuna sandwich undisturbed in the car in a drugstore parking…
The Wednesday Chef 