Author: Phyllis

Got Lettuce?

You bet I do! As we speak, I have half a dozen heads of Romaine and about the same of Green Leaf lettuce coming along in my tiny veggie plot. The other day I planted Little Gem (aka Sucrine) lettuce

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Have Spice Kit Will Travel

A “guest article” for Oracibo…..me? I sent an email to Phyllis extolling the wonders of the Internet for finding recipes and she suggested I write an article so here goes. Do you travel? My husband and I spend a couple

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The Kitchen Reno Diaries

End of 3rd Week Update: We are now at the “standstill” stage of the renovation. Cabinets, minus doors are in, some painting has been done and we have a working sink. The Caesarstone fabricator was here a week ago for the

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Corzetti

A while back Adri Barr Crocetti was blogging about making Corzetti, a pasta shape that has been made since the middle ages. Well…once I clapped eyes on those beautiful disks of pasta imprinted with designs that reminded me of ancient

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Tomatoes

There is not a hope in hell that I can’t blog about tomatoes. Where in the world would I be without them or where would the world be without them? My husband says we have tomatoes in some form or other

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Lunch In Firenze

On our second morning in Florence a few years ago, we visited the Mercato Centrale, a totally amazing place. We were amazed at the fabulous fruits and veggies available; it’s a cooks heaven! The selection of fish, meats, fresh pastas and breads was outstanding.

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An English Pub Lunch?

We were in London for a week in 2010 and other than being at Heathrow on previous trips, it was my very first time in England. Me…the English history nut! So, what’s one of the first things you want to

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DEM BONES

It’s the trendy thing these days that’s good for you and I’m not talking kale! It’s… the envelope please “Bone Broth”…that’s right, it all begins with bones roasted then simmered with water, veggies and a bit of apple cider vinegar,

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It’s Time To Ramp It Up!

They’re back! It’s the season again for ramps aka: wild leeks. For a time I thought they only grew wild in the eastern U.S. Surprise…they grow here! Like some strong cheeses, their “fragrance” is stronger than their taste. If you

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Welcoming Spring with Stinging Nettles

I received a Tuscan cookbook a few years ago from my husband, who, I am sure had no ulterior motives! Italians have a thing about wild spring greens. They forage for them like crazy. Eating only root veggies all winter

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