A place to swim off the boat under the crater of Pollara on Salina, in the Aeolian Islands. While we swam, Fulvio made a delicious pasta with a lampuga (mahi mahi) sauce. The salt water felt so good on our skin. It was refreshing, but not cold and felt good …
I had you there for a minute, didn’t I? What’s more fun than drinking tea or coffee, or in my case, Chai, in bed on Sunday mornings? The only thing that could make it sweeter is eating a piece of peach pie with my sweetie. I love the light …
I have mused about and written many blogs about this peach pie. Read about it here and here. Make it yourself and you will see why.
Everyone has a halo around their head. It’s not the Last Supper, but anytime you put a lot of people at a long table, it feels biblical, epic and like no place you’d rather be. Thank you chef Grant Buchanan, a transplanted southerner, for a splendid meal with a Parisian-Longmontian …
Matching the tablecloth at Cure Organic Farm where we are waiting for the guests to come back from touring the farm with Anne and Paul Cure. Cured Boulder has prepared some amazing summer dishes featuring Anne’s squash blossoms with burrata, her greens with a roast carrot vinaigrette and their organic pork …
Soon we will be sailing the islands off the Bay of Naples and the Amalfi coast again. My mouth is watering for these staple little fish. I’m having anchovy dreams.
A tribute to Fabrizia Lanza for having the foresight and creativity to manifest her ideas into projects that inspire.
She’s a bit of a professoressa and loves to teach.
Pimiento di Padron, fried shrimp pancakes, and a big salad salad with those darling little gem lettuces,endive, and not just any bacon, but fried Iberico! Did you know they drink mostly beer in southern Spain?? I spent the morning writing and eating sweet strawberries. Okay…I know. I eat a lot! …
It’s a perfect spring day and I’m drinking morning tea looking down Via del Corno from my Florentine palazzo. It’s Earth Day, April 22nd, 2018 and I am reflecting on my time here on earth. I’m writing from where I am at this moment, appreciating every twist and turn. I …
This time of year represents yet another opportunity to wake up from winter’s deep dream and celebrate the rising sap of spring! Flan is on my mind with freshly picked wild asparagus. I would like to share a recipe for Sformato di Asparagi ~ Asparagus Flan ~ from brilliant chef Angelo Cabani.