Ciao, Sicily (hello and good-bye)! Our trip to Trapani, and the best way to make chicken parmesan (or parmigiana). Abondanza!
Cat stuff, pretty random. We’ll return to the human condition next time.
I propel myself into uncharted territory – vegan cuisine – for the first time with vegan poblano lasagna. Tasty stuff!
Here’s a great recipe for tomato pasta sauce, but of course in the summer of 2017 who has tomatoes? Maybe, unlike my wife and I, you do.
Table scraps are “orts” in the crossword world. Most of us hope never to see the word again. Also, Medicare folks can save tons on prescription drugs with a simple phone call. And a brief foray into foods I’ve never heard of…
Back in 1965, I organized a day-long treasure hunt around Martha’s Vineyard for a bunch of teenagers who were the children of Washington’s “Best and Brightest” in the Kennedy and Johnson administrations. It’s a miracle we didn’t all end up in jail…
A few thoughts on “personal architecture” – as in, how are you made? Plus, my favoritest ever Greek dish – Moussaka!
No food this time – just an account of perhaps the most extraordinary half year in my life, in Brattleboro, Vermont, in the late ’90s.
A wonderful, rich baked scallop recipe, and Margaret recalls the late Cecil Caine at his most ornery.
A perfect, rich, genuine Southern pecan pie recipe that uses no corn syrup, and some easy chatter about “Just who do you think you are?” with one possible approach to finding an answer: the Johari Window.