3 hours? who the hell has 3 hours to make polenta? ummm, me? you see, i’m reading "heat" by bill buford. he’s the guy who was senior editor at ‘new yorker magazine‘ and left his job to work in batali’s kitchen at ‘babbo‘. there is a chapter in the book about a fund raising dinner […]

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just in case you missed this great post on minimally invasive… this is�a very simple dish and one�that most likely would have continued to passed me by if only because�it’s a very old-time traditional cajun recipe – and i know very little nothing from�this style of�cooking. �but�just watch me�whip up quite the cajun cornmeal mush.� […]

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here on the day after the last day of october, and for the record,�let me just put forth that i am the halloween grinch, which more or less goes with my overall dislike for kids.� ok ok – all you great folks out there with beloved children… i’m just not the one dying to hold […]

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ok – so i’m into�italian�food and i can’t stop.� and why would i?� tonight’s dinner was an off the cuff throw together in 30 minutes kinda thing.� i saw a post on ‘minimally invasive‘ for a roasted fennel dish and i knew that would be my jumping off point. �after using�fennel tops for my shrimp […]

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