In France, an afternoon snack is called le goûter, pronounced "goo-tay." It's a traditional treat for children and is usually eaten around 4 PM. Le goûter is a cherished part of French culture and was institutionalized in schools there in 1941. Since the French eat dinner around 8pm or later, this late day morsel doesn't ruin… Continue reading Snacking, December 23rd
Category: Recipe
Defloured, November 30th
It's no secret that the big Paris trip I'd been planning had been looming (in a good way!) for months. One particular experience that I was really looking forward to was a baking class focused on the mastery of two French pastry staples. I am of course talking about the classic croissant as well as… Continue reading Defloured, November 30th
Oui, Chef! November 28th
Julia Child has been an idol of mine for quite some time. (Remember I got both volumes of her Mastering The Art Of French Cooking bibles as a birthday gift this year? Score!) Well if you didn't know, Julia was classically trained at the famed Paris academy, Le Cordon Bleu. So Michael and I thought… Continue reading Oui, Chef! November 28th
Free For All, January 5th
Last year I won a writing contest (yay!) when I was asked to answer the question, "What were you doing in 1985?" My winning copy appeared in the blog Time Capsule on November 22, 2021. The prize money was awarded to me in the form of an Amazon gift certificate that I quickly applied to… Continue reading Free For All, January 5th
The Lobster Clause, November 25th
Every Thanksgiving when I was growing up we were graciously invited to my Aunt Ferne and Uncle Burt’s house in Brooklyn to celebrate Turkey Day. Back then, Aunt Ferne would make some of the holiday favorites from scratch, and some she would cater. Our family brought a few items too-- like Mom's Famous Chopped Salad,… Continue reading The Lobster Clause, November 25th
The Mother Of Invention, July 26th
As a single, divorced Mom, I didn't always have a surplus of extra cash. And life in the big City was expensive. So I had to come up with creative ways to address the "Why Can't We Do This" or the "Why Can't We Buy That" conversation. One great example of this parental challenge was… Continue reading The Mother Of Invention, July 26th
Five Finger Discount, June 16th
This post is based on actual events, but it is a work of fiction. It's a three-part story. This is Chapter Two. The next summer I was up for a new plan. I saw how much the servers pulled in at The Filling Station and I was anxious to earn. So with my solid hostess… Continue reading Five Finger Discount, June 16th
A Well-Seasoned Life, May 10th
My Mother always uses the expression "doctor it up" when she's seasoning something. She's a wiz in the made from scratch area and her ability to add a little something to prepared foods or take out always amazes me. You've probably already read about her amazing salad dressing in my Eat Your Vegetables blog post… Continue reading A Well-Seasoned Life, May 10th
Employees Only, May 7th
When Matty was in elementary school, I was really burning the candle. On Friday nights I was usually too tired to buy a vowel. So Matty and I were home at 5:30 one night and The Boy was bouncing around the living room happy and hungry and chatty because he was nine and boys his… Continue reading Employees Only, May 7th
Cinco de Mayo, May 5th
Many summers ago I waitressed at Bennigan's while I was in between semesters at college. One late night a couple came in and the woman ordered Queso & Chips, but she looked me straight in the eye and said, "But can you leave off the cheese?" I wanted to fall over. So I tried to… Continue reading Cinco de Mayo, May 5th
Holiday Feast, April 6th
While Chef Jim Occhiogrosso loved Chef "Broccoli" Rob Martucci's Stuffed Peppers recipe, he's one upped him with a holiday feast. This past Sunday Jim prepared Easter Dinner with Leg of Lamb and all the trimmings. Chef Jim is more apt with a dangerously sharp knife than I, and he started by handily butchering a whole… Continue reading Holiday Feast, April 6th
Chef “Broccoli” Rob Claps Back, March 29th
I guess I did stir up a little friendly competition when I egged on Chef "Broccoli" Rob Martucci to submit a tasty recipe for all of us to make at home... and aren't we all glad that I did! Up next on our menu is most certainly Chef Rob's signature dish, Stuffed Peppers. This recipe… Continue reading Chef “Broccoli” Rob Claps Back, March 29th
Rosenthal vs. Rosenthal? March 22nd
Chef Jim Occhiogrosso certainly keeps busy on Saturday nights! His latest creation is a Roasted Parmesan Cauliflower Pasta that will make you a veggie lover in no time. He starts by lining his sheet pan with parchment paper and tossing chopped cauliflower in olive oil, salt, pepper, onion powder, garlic, seasoned breadcrumbs, and some of… Continue reading Rosenthal vs. Rosenthal? March 22nd
Stacked, March 21st
I've always loved making pancakes for my son. When he was little, his best friend Dean used to stay with us for the weekend sometimes and Matty and Dean went crazy eating stacks of mini pancakes at every meal. Matty actually calls them "mancakes" now because he's no longer a kid and he can polish… Continue reading Stacked, March 21st
Chill Out, March 14th
Spring feels like it's right around the corner (yes, clearly I'm ignoring the sub-freezing temp in the forecast for tomorrow), and I'm so ready for a fun pick me up at the table. So I used an old-fashioned ice cube tray and got creative. I used some cucumber slices, a lemon wedge, orange peels, basil… Continue reading Chill Out, March 14th
Mixed Results, February 24th
I once worked for a large organization that had lots of rules. I was in a sales role there and commission was the goal... or so I thought. Management carefully calculated the number of calls I'd have to make, to secure the amount of meetings I'd need, to pitch the correct number of proposals that… Continue reading Mixed Results, February 24th
Obsessed With Eggs, February 5th
I absolutely love eggs. Sunny, scrambled, hard boiled or poached, I can eat them anytime. Eggs are so easy to make and taste so good that they are pretty hard to screw up. However, when I was a camper at sleepaway, they served platters of scrambled eggs that looked dangerously like mashed Sugar Pops cereal… Continue reading Obsessed With Eggs, February 5th
Bruised & Battered, February 2nd
I know that over ripe bananas make the best banana bread, but I always feel so badly watching them turn brown and bruised on the counter, like they need to be rescued. Three days or so into the stake out, it’s time for batter up! Knowing that the lucky bunch will be mixed into a… Continue reading Bruised & Battered, February 2nd
Getting Smashed, January 25th
I have always been a fan of the potato—baked, mashed, au gratin, fried—yep, I love 'em all. The most fun way to make great potatoes is to smash them. I start with baby potatoes (red bliss, new potatoes, fingerlings, or whatever you like) in very salty boiling water for twelve minutes until they are fork… Continue reading Getting Smashed, January 25th
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