|Not much better...|
|Aunt Phyl & Uncle Jake|
The recipe called for cremini mushrooms ~ I had button mushrooms on hand and used them. Sometimes, I like the high gloss of Kitchen Bouquet (“tsk, tsk!”) added to a dish such as this. Besides the gloss, it also gives the gravy a deep color and steps-up the flavor a tad. An added teaspoon of dry mustard provides a little zing. And, for a little additional color, there’s chopped parsley. Pick and choose what you want in it.
I’ve liked mustard from the very beginning, when I watched my grandfather slather a hunk of bread with mustard at most meals. I’m a full-fledged mustard addict now and understand perfectly his love for it.
|Blurry but GOOD!|
|Rocco & Mama|
Rocco’s Italian American cookbook is packed with recipes there were passed on through the generations in his family, in versions specially adapted for today’s home kitchen. All the recipes in the cookbook have fewer than 10 ingredients and the first one I made was Penne with White Pesto. I love penne pasta and the white pesto intrigued me because it is packed with walnuts. It’s delicious and easy too!
Penne with White Pesto
|Maryland blue crab|
|San Francisco dungeness crab|
|Our "fresh" crabmeat|
I’ve never made, nor even eaten, Chicken Pizzaiola before, but I positively plan on cooking it again!
“The afternoon was like the center of the cake that Berenice had baked last Monday, a cake which failed. The old Frankie had been glad the cake had failed, not out of spite, but because she loved these fallen cakes the best. She enjoyed the damp, gummy richness near the center, and did not understand why grown people thought such cakes a failure.”
~ Carson McCuller
The Member of the Wedding