First, before you ask, I have no clue why I call this Venetian Pasta and Peas. I mean, I know WHY the peas are in the title..I am just not sure where it came from. I think there was a recipe for Venetian Pasta and Peas in a cookbook I bought the year I got married but I can’t remember details.
Anyway. I have been making this for ever. And a day. It is a bog comfort food for me, and at present pasta seems to be one of the few nonliquid foods that will go down my throat.  I literally …read more

You know how you sometimes get behind and have to catch up? Well that is where I am now. I put in a bit of time on Erin’s cake, the stuff for the dinner at Evil Shennanigans, and the church fund raiser today so when I got home this afternoon I got straight into pajamas, grabbed my laptop and told the family they were eating leftovers for dinner. It’s not as bad as you may think, the leftovers are grain fed beef brisket from the dinner last night.
Erin, my daughter, is addicted to mango. It has been one …read more

I love carbs.  My body does not like them at all and so there ensues a war between the desire to be a size six and the desire to eat what I like.
Chicken and noodles is basic comfort food.  Call it chicken and noodles, pot pie, chicken and dumplings, or chicken alfredo you just can’t beat the mix of flavors.  This is chicken and noodles with an epicurean accent.  Think of it as….hmm…Ma Kettle wearing a Dior.

  These wraps are so good. Really. My kids love them, and you can use just about any vegetable in them…Do make sure to have a mixture,  and you need the zucchini (or you could substitute eggplant).
 For the tappanade
1 can black olives
1/2 c green salad olives
1/4 c onion
3 cloves garlic, peeled.
2 tablespoons balsamic vinegar
1 tsp italian seasoning
1 tbs olive oil
pulse together in food processor until coarsely pureed. Set aside.
16 flour tortillas, whole wheat homemade is best, but whatever you like.   

For filling:
2 zucchini-sliced in 1/8″ thick slices LONGWISE.
1 tbs olive oil
1 tbs italian seasoning
salt and pepper to taste
1/2 c chopped red onion
1/2 …read more

A delicious, savory bread perfect for summer! Goes extremely well with grilled foods, a simple salad….all of those fresh foods that summer is so full of.
  2 medium onions
2 cloves garlic, sliced
4 tbs olive oil
3 large red peppers (or red, yellow and orange)
2 pkg yeast
1 c warm water
1 Tbs sugar
2 tsp salt
1/8 tsp cayenne
1 tsp dried chipotle if desired
1 tsp cracked black pepper
4 c flour
1 egg
1/4 tsp oregeno
Chop one onion. Cook onion and garlic in 2 Tbs  olive oil until  tender. Chop one pepper and add. Cook until limp. Puree this mixture.
Cut the other pepper into a small dice -saute …read more