Being a child of the 70’s and raised on Saturday morning cartoons as truth, I loved sugar cereal. I have no idea why my mother was indulgent in this charade of morning nutrition, but I thank her for it. Yes there was an occasional raisin bran, cheerio (pre-honey nut variety), or shredded wheat in the […]
Brunch starting with real champagne. Champagne Rosé Veuve Clicquot Couture in its packaging of pink is a welcome beginning. The pink is equal to Tiffany blue: the pink is the same quality and experience. It is a superior spirit. Then sugar cube drenched in bitters is dropped into this amazing bubbling elixir. Sweet finish to a
A cast-iron skillet takes years to break in. Curing and seasoning it to the right texture takes patience. After 20 years, mine is finally just right. With the abundance of zucchini that our neighbors leave for us on our porch, I get to be inventive and creative with how to prepare mass quantities of the
Broiled baby zucchini boats with parmesan crust Read More »
I finally cooked again. It’s hard when life is chaotic. It’s much easier to throw food in a pan and then toss it over pasta or rice. Brain cells are used when assembling an actual dish and I’ve been woefully short on functioning brain cells. I had this luscious goat cheese that I wanted to
Caramelized onion frittata with artichoke hearts, zucchini, and goat cheese Read More »
Pinkberry has some mystical hold on some people which is why they’ve become so popular. Sister took my kids to Pinkberry in Beverly Hills years ago. They came home raving about how good the tart frozen yogurt was and eagerly awaited a franchise to open in Santa Barbara. When the store opened in SB, the
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