We’re both down twenty pounds! This, boys and girls, is pretty heartening – it means all of this work is actually paying off! We feel better. We have more energy. Everyday tasks are easier to do. It’s a flippin’ miracle. This proves me ...
It’s been nine weeks. Nine whole weeks since we began this odyssey. And, slowly but surely, it’s starting to pay off – Victor is down 19 pounds, I’m down 17 1/2. Hallelujah! I hafta tell ya, though, this has not been the easiest thing I...
Last night, as I was making my shopping list, Victor said, if you get a couple of chickens I’l...
Since Victor made a vat of chicken stock, I thought it only fitting to make a small pot of chicken s...
The eggplants are still coming in and I’ve been looking for more and different ways to cook th...
Would you think me weird if I told you my most favoritest vegetable in the world is the Brussels Spr...
I get a daily email from La Cucina Italiana magazine – in Italian. It always has lots of recip...
Last week when we were in Rochester, our friend, Ann, made Roasted Chicken Provençal for all of us ...
Leftover chicken is a luxury – in a matter of minutes, dinner can be on the table. And when it...
Tonight’s dinner is brought to you by the Food Section of the New York Times. I’m a NY T...
Back in the late ’80s or early ’90s, I subscribed to Eating Well magazine. I was working...
Last night I spatchcocked a chicken and cooked it on the grill. I rubbed it liberally with Penzey...
We have a Freeze Warning, tonight. It’s April 19th. I am not amused. I don’t mind the ra...
Tonight’s dinner is brought to you by Google Translate. It was a throw-together dinner and Pol...
