How To Be Your Own Worst Enemy

4 thoughts on “How To Be Your Own Worst Enemy”

    1. So hard to do! I tend to end up in the kitchen without even thinking about it! Need to spend more time writing and getting out more!

  1. Nice to hear from you Phyllis!
    So true, so hard….
    I’m trying to focus on tried and true rather than new experiments that might languish in the back of the canning section. Can never have enough tomato sauce in the freezer though! ….although I’ll stick with my old Umberto’s taught-by-a-nonna fellow chef recipe of tomatoes, olive oil, garlic and basil (maybe a pinch of chilis), just cooked and still liquidy enough to take another reduction on reheat.. Basta!
    Next up is Italian Plum jam.

    1. And Christopher, my friend, so happy to hear from you! I agree with you about the tomato, olive oil, garlic & basil sauce…peperoncino a must! It’s my standard go to (Marinara). But I got hooked into this sauce a number of years ago (too many to mention) and as I grow my own sage…well there you are. How are things going with you? You could have knocked me over with a feather when I went to Batard a month ago and asked if you were there, as we had been away since the middle of April and had yet to see you. WOW…I was stunned…think I sat with my mouth hanging open for quite some time! And then when I came home and told Joe…well… basically the same reaction. So delighted to hear from you…please keep in touch! Updates would be nice. And a jar of that jam!!!

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