Here are two pictures from the Piemonte region. The first is the grocer who took care of us in every way, telling us which shops to visit and what kind of wines to purchase. On top of that, her two daughters made us lunch. And, now for the drumroll… look to the bottom right. The people are tasting wine from a local shop, and they eat along with it raw hamburger and lettuce. No kidding. |inline Read more

While in the Ligurian area of Italy, we learned how good basil (basilico) pestos can be. So, it was my intent when we returned to learn how to make a pesto properly, to good taste, and to learn how to use it with pasta and risotto. Monday I made a basil pasta, with an Italian pasta called Trofie, and tonight I made a risotto with basil. Here’s a picture. Perhaps this would make even an Italian cook say, “Not bad... Read more

Kris and I have had three meals with Ira Rounsaville‘s sauce, and we have to give it our heartiest recommendation, and I want to pass it on to you. Ira, if you remember, was at The Emmaus Community church where we were last Sunday. If you are interested in spicing up some fish, or some beef, or some chicken, or anything else on your barbecue, then this is lip-smackin’ good sauce. I marinated some Orange Roughy fish Wednesday, tossed it... Read more

Kris and I have had three meals with Ira Rounsaville‘s sauce, and we have to give it our heartiest recommendation, and I want to pass it on to you. Ira, if you remember, was at The Emmaus Community church where we were last Sunday. If you are interested in spicing up some fish, or some beef, or some chicken, or anything else on your barbecue, then this is lip-smackin’ good sauce. I marinated some Orange Roughy fish Wednesday, tossed it... Read more