L eft-overs are key here.  And, I had some good ones: asparagus, steamed and refrigerated, extra grated Parmesan, fresh pigeon peas, ...

  S ince these pickles turned out absolutely fantastic, I'm posting the recipe.  Because y'all are so nice, and totally deserve it...

I love, love, love this Farfalline Multicolori, it is Specialita for sure.  A bit (uulp) pricey to say the least, but  your spirits wil...

F or our Cook the Books Club this go round, hosted by fellow Hawaii resident and blogger, Deb of Kahakai Kitchen , we read (or in my c...

  A very small portion of them shown here. W hen life gives you lemons, you make lemonade, or in my case Lemon Mead , and when you...

I am posting about this cake for two reasons.  One, due to being absolutely ashamed of myself for neglecting this blog.  Have not been ...

Pigeon Peas I walked out in the garden this morning,   Sun warming my head, my arms, And the green pigeon peas.  A breath of legum...

O ur current selection for Cook the Books Club is A Thousand Days in Venice by Marlena de Blasi. What a delicious co-mingling of roman...

  T his month, the Daring Cooks got a little saucy! Jenni from the Gingered Whisk taught us the basics of how to make the five mother-sa...