Spinach Salad ~

There comes a time during the holiday season when I tell myself "enough is enough...I can not eat any more food......I do not even want to think of food!" But then comes dinner-time and what's a person to do ? I decided to make this spinach salad thinking it would settle my food attitude down a notch. The fresh strawberries were very inviting , helping to stomp out any notion or desire for dessert. It was all I needed and what's more important, I felt good about what I ate.......so did the rest of the family!

2 Bunches of spinach , 1 pint of fresh strawberries, sliced thin.

Dressing

1 1/2 t. minced onion.

1/4 t. worcestershire sauce.

1/2 cup of oil, canola

1/4 cup of red wine vinegar

1/4 t.paprika

1 t. poppy seeds

2 T. of sesame seeds.

1/2 cup of splenda, sugar substitute

Salt and pepper to taste.

In a small container with a lid, add all dressing ingredients and shake well. Pour desired amount over spinach and toss slightly.

Holiday Eggnog~Cheers To You!

This recipe may send you right over the moon ~ but it is Christmas and usually we tend to endulge more often than normal during the month of December. Some may notice I have been absent from my posting this month and I do feel really quilty, but I have been endulging......... way too much in everything. I have opened a new store and my time with the computer has been very limited. Now that I am posting today, I must wish you all "Happy Holidays"..........."I sincerely wish all of my blogger friends a wonderful and prosperous new year" ~

All day long yesterday I was trying to think of something that I could make and dedicate to you. My family recipe for eggnog is a heartwarming combination of farm ingredients easily obtained from the frig! Its looks are unparalleled........creamy, irresistable and appealing! It is incredibly luscious and must be made with whole milk to achieve the smooth richness. Find a bit if bourbon while you are in the pantry and add a few spoonfulls to warm your soul!

Happy Holidays and Cheers!

1 1/2 cups of sugar.

2 quarts of whole milk.

1/2 teaspoon of salt.

1 2 large eggs.

2 teaspoons of vanilla.

2 cups of heavy whipping cream.

fresh ground nutmeg.

1 cup of brandy-bourbon, your choice.

With a whisk, beat all 12 eggs with the sugar and add the salt.

Gradually stir in 1 quart of milk. Cook over low heat and stir constantly until the mixture begins to thicken and coats a spoon.

Do not let the mixture boil ~ very important or it will curdle......and it will!

Pour the custard into a large bowl-stir in the the whisky and vanilla extract, the nutmeg and remaining milk. Cover and chill for 3 hours.

To serve ~in a small bowl, beat the whipping cream until small peaks form. With the wire whisk, gently fold in the whipped cream. Pour into a five quart punch bowl and sprinkle with more of the fresh nutmeg. Serves around 16 adults.

Getting Just What I Want~

Intriquing, fresh and quaint ~my preferred method of selecting restaurants and markets while on the road. Don't you agree that it really is wonderful to walk into an establishment where they are anxious to show off their food? Merchants are so happy to help you.... and you have some idea of the quality that will be served or purchased. I love watching chefs throw their creations together directly in front of my table... guess it would be similar to that of having my very own personal staff preparing my meal~

I also enjoy the privilege of being able to walk into a market and getting just what I want and the quantity of what I need~just enough bread for one day is all I am interested in. Anything else could be wasted. Fresh bread everyday.....no exceptions. I miss this interaction when I arrive back in the States, grocery shopping just isn't the same! I know there are places that are exceptional in the U.S.~I live so far away from these types of establisments. Those of you who have this service in your neighborhood or town are very fortunate! I can't wait to get back to my favorite little spots........do you have a few favorites?

Torrone from Italy

Flipping through the latest Williams-Sonoma catalogue I noticed they are selling the delicious Torrone confection from Italy.

This simple nougat consists of just a few ingredients- crunchy nuts, spices, honey or sugar and egg whites.......the more honey, the softer the product.

A few years ago I would not have "batted an eye"

at the sight of this candy-I really had to aquire a taste for it. It is chewy, chockful of nuts and very expensive, what I purchased over there, thanks to our pitiful dollar! Frequent stops to local bakeries and confectioneries exposed me to the variety of distinctive flavors of the Torrone candy. The honey used from different regions truly affects the taste. This delightful treat also packs well, either for day trip snacks or treats for those you may have left beind........ how about a special gift for Christmas? Check out page 58 in the catalogue! Beats having to spend the money for a plane ticket!

Pappa Al Pomodoro

The time has escaped~such a lengthy time between posts! I have been on the road and busy with my business. Hopefully I will be able to catch up reading all your wonderful entries during the upcoming holiday here in the States.

A quick trip to Italy since my last post.......and my number one favorite dish for the cool days October brought was this fabulous Tuscan soup~ Pappa Al Pomodoro. Clearly there are numerous recipes written about this "mushie" bread and tomato Italian dish, but this is the one I enjoyed the most. Don't forget that added drizzle of extra virgin oil into the bowl before serving!

2 Tablespoons of olive oil

2 Crushed garlic cloves

3 Cups of chicken broth/stock, heated

10 or more fresh basil leaves, chopped

2 Pounds of fresh tomatoes, peeled and seeds removed.

1/2 Loaf or approximately 12 oz. of "leftover" bread ~ left over from the night before! Use thick slices of country bread or ciabatta, discard the crusts.

1 Medium onion chopped

Salt and pepper to taste

Heat the oil in a large pan and saute the onion and garlic for 5 minutes or until softened. Add the tomatoes and seasonings. Toss in the shredded bread pieces into the tomato mixture. Slowly add the stock . Cook and stir until the soup thickens and is heated throughout. Remove from heat and add the basil. Cover and let the soup rest. You can serve this soup at room temperature or reheat to your liking! Don't forget the Parmesan cheese! This really adds so much extra flavor.

Back in the Spotlight

The colorful hues and various shapes of winter squash are breathtaking! Winter squash varieties seem more prominent and familiar today than ever before. In spite of its homely reputation, the hubbard squash can be impressive-maybe even glamourous, especially if you were born with that innate ability to create! How do we decorate this warty fellow, anyway?.....maybe just leave it for eating? That works for me!

I love roasting huge hunks of this variety, tossing it with some of my favorite fall herbs, salt and pepper and coating it with olive oil ..... baking it until it is light brown around the edges and tender to touch. Makes a wonderful side dish...

I've been told this squash will last up to six months, in whole form of course, if stored in a dry, dark area. Most of mine quickly disappear after the holidays when the centerpieces are no longer needed or glanced upon.

Isn't it wonderful to see these back in the spotlight today!

P.S. I have to tell you what I did this evening...another senior moment. I managed to pry open a medium sized acorn squash, cut it perfectly in half, scooped out all the seeds and stringy matter-you get the picture, then baked it. Just remembered two hours after dinner that I left it in the oven and forgot to serve it~ just one of those days........

Hot Pot - Chinese Style

If you are watching your fat intake, this just might be the meal for you. One evening while in China, I was introduced to the popular hot pot method of cooking. This approach to cooking is similar to fondue because of the pots and cooking style. A much larger flame is needed under the pot to keep the broth steaming. For this celebration, each of us had our own pot. (I even gave hubby permission to cook his own dinner, without my supervision!) Beautifully prepared and arranged plates of raw foods and vegetables lined the table ready to be immersed into the well seasoned broth. With a little mesh basket in one hand and a cold beer in the other, we delighted in plunging our choices into the bubbling liquid. As you can see from the pictures some of the foods we used were tofu, dry rice noodles, slices of fish, tissue thin slices of pork, crispy green cabbage, lettuce, celery, mounds of spinach-even eggs. The varitey of what you can use is endless. We were also offered about fiftteen different sauces to pour over the cooked food. This is an absolute must experience when you visit China.

Usher in the Season of Pumpkins

Go ahead......unleash your imagination to all the powers of the pumpkin!

Autumn produce suggests an array of ideas for me in the kitchen. Pumpkins and squash recipes flood my kitchen counter this time of the year. I feel like a watchdog restlessly waiting for them to go on sale, any size, any color, I am ready to pounce! Besides my constant urge to cook with them , I enjoy incorporating pumpkins and squash into my dinner-table settings as well as occassionally carving to serve as a vase for all my seasonal flowers.

For tonights dinner, I made a penne pasta with Parmesan and squash. I used a butternut squash. The flesh is thick and dense making it perfect for holding up to all the tossing to fuse the olive oil and chesse. Be inspired and use that imagination~

RIGATE WITH PARMESAN AND SQUASH

2 Cups of pumpkin or squash, cut into cubes

3 Tablespoons of olive oil

1/2 Cup of freshly grated Parmesan cheese

1 Box of pasta, follow directions on box

10 Fresh sage leafs, chopped-leave a few larger for decoration

Salt and pepper to taste

Preheat oven to 350 degrees. Toss the chopped squash or pumpkin with the olive oil, salt and pepper. Place on a baking sheet and cook until tender, about 25 minutes.

Cook pasta, drain and toss with ingredients. Apply a bit more olive oil before serving. Sprinkle with cheese.

Just For Company Cake

Most of us have our favorite desserts, and this cake could possibly be one of mine! This is the cake most likely to appear when guests arrive in our home. It is easy to prepare, not all from scratch and usually there is not much to put back in the refrig....that to me, is the best indication that everyone enjoyed it!

The recipe was given to me by an aunt on my husbands side of the family. She was the "aunt" that everyone loved and wished they belonged to. Living in the south most of her adult life brought opportunites for vegetable gardens and rows of fruit trees. When visiting , often we would stoll through her garden talking about each plant as if it were a real person.....describing in detail how it struggled for moisture, having no rain for a period of time or the attack of the birds or insects-whatever, there was always a story to be told.

We did have some visitors the other day. While traveling around the globe, we do meet some incredible people and often extend invitations to visit us when Stateside. An Australian couple are here for their "first" visit ........we are sharing some special moments........ and a special cake. P.S. It is loaded with pineapple and coconut~maybe you have a similar recipe?

Last from the garden~Cabbage

Many years ago, let's see, how many are we talking about ?........18, oh my ! This recipe was passed out at one of our regular Bunko games. The ingredients were so fresh and colorful... it seemed to be the perfect salad to complement all the other dishes that were served that evening. This particular salad is one that extra ingredients can be added or even taken away.........I have added mandarin oranges and grilled chicken. The additions are endless!

Lots of my friends do not enjoy cooking with cabbage. Maybe it was something their mothers made them eat when they were kids..... or the smell that escapes while it is cooking........I love it! Seems as though it was always the last veggie taken from the garden. Maybe we were waiting for it to grow even bigger.

Well, the growing season is practically finished now. Summer is over...where did it go? I have been on the road most of the summer and now am enjoying some comfortable down time at home in Florida. Looking very forward to read about what wonderful and exciting foods bloggers will write about this Fall~

Asian Cabbage Salad

1 large head of cabbage,chopped.

8 green onions, chopped.

2 packages of Asian Noodles, toasted, usually found in soup packages.Crumble.

3/4 cup of sliced almonds, toasted.

4 Tablespoons of sesame seeds, toasted.

Toss all of these ingredients together. ( It is easier to toast the ingredients together in a large baking tray. Place under the broiler for just a few minutes until light brown. Watch carefully and stir.)

Dressing

1/2 to 3/4 cup of vegetable oil.

6 Tablespoons of rice vinegar.

4 Tablespoons of sugar- try the Spenda!

1/2 - 1 Tablespoon of pepper. Salt to taste.

Shake all ingredients well and toss in salad. Toss with care!

Yak-Yak-Yak

Not pertaining to incessant talking, but the real thing-the 6 foot tall bovine, weighing in at one ton! I did not get to see any yaks, much to my disappointment, however, if I had, more than likely it would have been a cross between a bull and a yak....(a yabull?) and not quite the same color as the wild yak which is usually found in colors of black or gray.

The yak in the Tibetan plains has decreased sharply to only about 15,000-I don't know how they manage to keep such an accurate count with that number. I sure saw my fill of yak meat along the streets in Tibet! I had no idea how vital this animal is to the people in Tibet~

Hardly any part of the yak is wasted when killed. The heart is used for local medicines and the dung, for fuel. Tibetans rely on the yak for milk used in making butter and tea. The butter is used in tea-that's right, gives it a lot of yakkie flavoring- and in butter lamps that are found in the monistaries. Yak hair is woven into rope. The wool is used to make blankets and even tents. The hide is used for the soles of the Tibetan boots. Oh, did I mention yak beer? Oh yeah, I tried it........ with the yak burger and fries! Time for me to stop my yaking!

Food, Glorious Food

When 1.3 billion people reside in a country, food is a constant concern.Visiting numerous major cities throughout China, there certainly was no lack of food anywhere we traveled. Street vendors and restaurants saturate every available inch of space with foods on display, cooking devices, chairs and tables. The gatherings are informal and friendly. Local people assemble for a quick bite before work, lunch and dinner. Farmers who make deliveries into the cities" eat on the go." Many families in the countryside are not equipt to prepare home cooked meals. Workers in the cities don't have the leisure to arrive home early to prepare dinners for their famliy. Some apartments are so small, there is no kitchen..........hence, a plethora of food and eating establishments everywhere. I guess it all depends on what you are hungry for........

ECO Friendly Corn Drying

It's not that this young man isn't concerned about being environmentally responsible, I'm sure he is....I hope....but this is a way of life for many of the farmers who grow corn along the banks of the Yangtze River and throughout the countryside of China. Thousand year-old cities and villages are now being built on higher grounds and life continues as it has for centuries. There are new buildings, new homes, new streets, but as you can see, some things just haven't changed.......my voyage along the world's third largest river revealed many contrasts as the old China slowly disappears leaving the ancient battle grounds, industrial ports and etheral beauty a thing of the past..........buried under the waters of the Three Gorges Dam project.

Same Foods, Different Looks ~

Today I received a kind message from Christine~she was wondering if I had returned from China. Well, yes , I am home again and things are almost back to normal. I have missed my blogging friends ~it's going to take me weeks to catch up on all your past posts, but I will certainly put forth the effort. I love reading the blogs~it is nice to be back!
China was incredible........the smells, the myrid of new sights, the foods - a few I could not recognize or get near........that's the beauty of traveling and being a tourist, you are exposed to so many different cultures and you realize firsthand how others do differently what we believe is the"right and only way"...........I will give a preview of things you may recognize, just with a different look..........I may think again about eating duck.........The market photos were shot from one of the relocated villages along the Yangtze River. This town will remain safe from the controversial Three Gorges Dam project that is submerging so many towns and villages along the river bank.

Bok Choy-White Cabbage

Cultivated in China , we often use this plant in many of our soups and in stir-fries. Bok choy is also classified as a cabbage, but has very little resemblence to the round cabbages found in Western supermarkets. While in China, I will be doing some Chinese cooking, hopefully discovering numerous cooking methods other than how I have traditionally cooked bok choy, mainly boiling and steaming. Seems I have a history of over cooking bok choy and it comes out looking more like wilted lettuce. So, my friends, I am off on another adventure......will be back mid August. Happy Cooking!

Before departing, T.W. Barritt of Culinary Types, tagged me~ T. W. is a remarkable and talented culinary artist and has attended just about every Culinary Institution I am familiar with and more-he hits the road as much as I do !

1. I prefer to talk about "you" than myself~

2. I prefer to keep things simple, details and presentation are very important to me~

3. Sometimes I wonder," how in the world" do all the food bloggers find the time to cook the most incredible recipes, load their prize winning photos, post and read what others have to say~ I spend hours sitting on my butt-I am certain that is why it is growing bigger!

4. I have been traveling since I was thirteen years old. My grandmother took me to Paris and that was the start of my love for this city. One of the things I remember doing on that trip was going to the Boulangerie, buying my baguettes and pretending to be a little French girl. I still think I am, but I'm not. Darn....

5. Who is the oldest blogger, I hope it's not me~

6. I read cookbooks like novels~

7. My husband of 33 years is the best thing that ever happened to me~then my kids!

When I return, I will need to tag some of you, it's only fair! Cheers!

July 4th Tradition

Wishing you and yours, a safe and delicious 4th.....................

Left Over Egg Whites

Slowly, I am trying to use up everything in the refrigerator before Hubby and I depart for a four week absence. Looking directly into the middle shelf, tucked way back in the corner, was a jar of perfectly good egg whites............six of them, just floating around. I used the eggs to make a custard sauce last weekend. Bingo-there is custard sauce in here somewhere, too! Still smells good. I added a little more cream, heated it gently and all was well in that department. Hence, my little meringue shells filled with a low fat vanilla ice cream, drenched in a high-fat custard sauce. Seems like a proper way to use what is just hanging aound in the frig!

Meringues

6 large egg whites, room temperature

1/2 teaspoon of vanilla

1/4 teaspoon of cream of tarter

pinch of salt

1 1/4 cup of sugar

Preheat your oven to 200 degrees. I used the largest baking sheet I had and lined it with parchment paper.

Beat the egg whites, cream of tarter and salt on medium speed until the mixure become frothy. Add one cup of sugar. Add the vanilla. Beat on high speed until the peaks remain stiff. Fold in the remaining 1/4 cup of sugar.

To make the shapes, I simply used a very large spoon and carefully placed a huge spoonful of mixture on the parchment lined cookie sheet. Then I took the back of a tablespoon and gently made an indentation to hold the ice cream.

Bake the meringues for two hours and keep the oven door closed.This is easy~turn off the oven and let the meringues remain in the oven for 3 to 4 hours. I was able to time this just right , so out of the oven and into our stomachs! Store in airtight container. This made 10 really nice sizes shells.

Artichoke Frittata

The summer is getting away from me and I have not been very current on my posting. When the weather is great and there are roads to travel, it is difficult dragging myself into the office.
Making a quick dash to the market the other day, my eyes caught the brilliant purple color on the displayed artichokes. I had no intention of buying any today........ and since the store manager frowns upon me photographing, I decided to purchase a handful. Digging through my files, I managed to find the recipe I was searching for. Why is it when you really need something, you just can't locate it quickly? This recipe was given to me by one of my good friends now living Seattle. We enjoyed brunches on the weekends when our kids were young......time to catch up and also to let the kids visit and play. The dish is very similar to a pancake and has a very creamy center.


Artichoke Frittata


6 eggs
1 chopped onion
1 large can, 14 oz. or more, of artichoke hearts, drained and chopped
3/4 cup of grated pecorino cheese
1/2 cup of chopped red pepper
1 cup of fresh or frozen broad beans
2 tablespoons of chopped parsley
2 shakes of nutmeg
3 tablespoons of olive oil

Beat the eggs, add the parsley, cheese and nutmeg. Season to your liking with salt and pepper. Set aside.

Boil the beans with a little salt to taste for 3-5 minutes. Drain and peel off the skin of the beans.
Heat the oil and fry the onion over low heat for 5 minutes. Do not let the onions brown. Add the artichoke pieces and cook for another 5 minutes. Add the beans. Continue to cook for 5 minutes.
Add to eggg mixture and pour into the frying pan. Cook over low heat untl the mixture is "almost" set. Finish cooking by carefully placing the pan under the broiler to grill until a golden crust appears. Need to keep an eye on it to make sure it doesn't burn! Cool well before serving. Great with a small tossed salad.

Summer Eye Food

What could be more refreshing than a garden salad in the summer~( it tastes better if the lettuce was grown in your very own garden!) The combinations of salad creations are endless.....you can toss in any vegetable to create a beautiful masterpiece! This photo was taken at a restaurant located near Sarlat, the heart of the country's foie gras and walnut region.

Summer in France brings endless opportunities to photograph what I call, "eye food." There must be a magical formula that our French friends have to make their gardens grow greener and so perfect. The shutters surrounding the windows, the arbors in the gardens all entwined in ivy........ they know the secret for making such beautiful masterpieces.......

Summertime Vegetable Stew

With summer vegetables soon coming into season, enjoy this quick version of rataouille, fragranced with fresh herbs for a refreshing side dish or appetizer.......oh, don't forget a loaf of crusty, hot French bread and your favorite red wine...........

I medium size onion, choppped.

4 large plum tomatoes, peeled and chopped.

1 red pepper, seeded and chopped.

1 yellow pepper, seeded and chopped.

1 medium size eggplant, peeled and cut into small chunks.

2 medium size zucchinis, cut into small chunks.

1/4 cup of olive oil.

1 medium garlic, crushed.

salt and pepper to taste.

1/2 teaspoon of chopped fresh oregano.

4-5 medium size freshly torn basil leaves.

Using a large saute pan, saute the garlic and onion in the olive oil. Saute until the onion becomes translucent. Add the peppers, eggplant, zucchini. Continue to cook until the vegetables are tender. Add the tomatoes and the oregano. Sprinkle the fresh basil over the simmering vegetables. Add the salt and pepper to your liking. Cover and simmer for 30 minutes. Serves 6

Coffee Gelato

One of the first stops while visiting Italy is locating a Gelateria...Can you believe how many there are and the hundreds of varieties? Which flavor makes your mouth start to water? Do you ever have the urge to want to stick your finger in one of the containers and sample to your hearts content?

How about a porcini mushroom flavor? "None for me thank you, I'll pass and have a simple coffee flavored one, if you don't mind"........Where is my sense of adventurism here? I draw the line at a few gelatos~ What is your favorite flavor and where have you tasted it? Could be right here the States............

This is really a fun and simple gelato you can whip up~ it requires so little time. Most of the ingredients, you probably have on hand. Just one bit of caution: The cooking process can be a delicate one, as you do not want the egg mixture to boil.......Other than this, it is delightful and...... you don't have to leave your house to get your gelato!

Coffee Gelato

2 Cups of milk

5 egg yolks

1/2 cup of sugar

1 Teaspoon of vanilla

2 Tablespoon of heavy cream

1/2 cup of espresso

1 Tablespoon of a coffee liquor-I used Starbucks

Combine the eggs, sugar and beat with a whisk until creamy. Heat the milk and coffeee in a saucepan until the mixture boils. Pour the heated milk over the egg mixture and continue to whisk . Pour this mixture back into the saucepan and heat just until it starts to boli. Do not let it boil- it will separate. Continue to stir until it coats the back of your spoon. Strain the custard and cool in a bowl over ice. Stir in the coffee liquor.

Now the fun part-Place in your ice-cream maker........follow the instructions that came with your machine! This will make enough for 6 servings.

Petit Almond Cakes

There was a time when I would worry about having something wonderfully sweet tucked away in my freezer if someone stopped by..... for an unannounced visit-well, here is my sweet little standby. I just bake the cakes and pop them in a plastic bag ......when I need them, I whip up the easy frosting to drizzle over the cakes while they are thawing. These dainty little morsels remain moist and fit perfectly perched up against a cup of coffee.........

For the Cakes~

6 ounces of melted butter
6 egg whites
1 cup of ground almond meal
1/2 cup of flour
1/2 teaspoon of almond flavoring
1 1/2 cups of powdered sugar
2 teaspoons of finely grated fresh lime rind
2 teaspoons of finely grated fresh orange rind

For Icing~
2 teaspoons of softened butter
1 cup of powdered sugar
1 large tablespoon of orange juice
1 large tablespoon of fresh lime juice


Preheat your oven to 350 degrees. Prepare/grease cupcake pans. This recipe will make around 12 cupcakes. Whisk the egg whites gently by hand until they are slightly frothy. Add the sugar, almond meal, flour, butter, flavoring and grated fruit rinds. Whisk again until all ingredients are blended. Pour the mixture evenly into cupcake pans. Bake for 15 minutes or until the edges start to brown. Coool on wire racks.
Make a paste by gradually adding the orange juice, half of the butter and powdered sugar. Mix well until the icing has a spreading consistency. (You may need to add a tad more of liquid.) Spread on cakes. Now, repeat the process using the lime juice, remaining powdered sugar and the remaining butter. Ice again........it is a two step process, but the effect is worth it!

Elegant Grocery Store

Tucked away in a corner behind Place de la Madeleine is the famous Fauchon. This fine establishment is located in the 8th Arrondissement, epitomizing refinement and glamour around every corner. Here one can shop for fruits, cheeses, wines, spices, meats, coffees- anything your heart desires for the perfect meal or gift. If it is exotic, it will probably be here............This is one of the dozens of specialty shops that caters to the Parisians. I didn't get all the photographs I would have liked, as they are really on the watch for people snapping pictures all the time-I do a great deal of shooting through the elegantly bedecked windows. Just another look at what Paris has to offer~

A Special Treat Tonight!

Tonight Motorcycle Al is on the road......I am celebrating the moment of not having to prepare a dinner for us this evening.... Hooray! I do enjoy a break now and then. As you can see, for me it is light and sweet! It is simple and easy to prepare, but the ingredients must be of optimum quality.....Fresh cheese, tomatoes, spinach, a few slices of prosciutto and I am a happy camper. Our Florida mellons are in season now, so what better time to enjoy one-dolce mellon. All I need to complete this simple feast is a splash or two of my sisters favorite balsamic vinegar. She travels to Italy several times a year to stock up....and she is well stocked! This product comes from the Chianti region, south of Florence. It is produced by a small family in business for many years . If anyone is interested in trying a bottle, email me. I will get her to mail you a bottle.

Also, I have changed my format, thanks to Madeline.....she can be found on my side bar.

Weekend Pick-Me Upper!

A small array and combination of wonderful fresh tidbits may be all you need to celebrate this weekend........a group of close friends, a glass or bottle of your favorite chilled wine, fresh golden, crusty bread, maybe some feta cheese and plump olives.......sounds like a perfect celebration fare! A variety of goodies, so that all can enjoy in the celebration.........have a great one!