passioneats
contemplations on cooking, catering & culinaria
5.22.2013
Rhubarb's Swan Song
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My obsession with rhubarb continues--it's like an itch I can't stop scratching. Am I verging on rhubarb overload? Perhaps. But we o...
5.15.2013
Expanding My Repertoire
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I pride myself on the fact that I exposed my kids to many cuisines growing up. Italian, French, Spanish, Mexican, Moroccan and Asian were al...
3 comments:
5.08.2013
A Case of Mistaken Identity
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Ah, rhubarb. So misunderstood. Once used for medicinal purposes in ancient China, t oday it's a popular component in pies, crisps and c...
4 comments:
5.01.2013
Happy Happy Joy Joy
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It doesn't take much to make me happy. The company of good friends, a yummy bottle of wine, a delicious and creatively prepared meal. I ...
2 comments:
4.24.2013
Creamy Consolation
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I'm still reeling from the events of last week. My daughter goes to school in Boston, a mere five blocks from the site of the first bomb...
2 comments:
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