Today is National Sock Day. Now you would think, with socks the most sought after item in homeless shelters in the winter, that National Sock Day would be promoting an awareness of this need. How simple, during your Holiday Shopping, just pick up a package of socks and drop them off at a nearby shelter. Such generosity would be effortless.Continue reading “Friday’s Rigatoni al Vino Bianco”
Different. That’s how Hubby would describe this meatless Spaghetti Casserole. And that’s Hubby-Speak for “don’t make it again”. On the flip side, Kiddo loved it, nearly finishing off the entire casserole single-handedly.
Good Morning. Good Morning. Debbie Reynolds is singing in my head. Ghee, what a way to start the day! Happy Friday everyone.
It’s Friday. Ever notice how every weekend begins on a Friday Night? That makes Fridays just a little special, don’t you think? Even a Meatless Friday can be something wonderful.
Do you realize it’s been over a year since I last shared a recipe utilizing Ziti Pasta? I say that’s too long between recipe.
Recently I made what I considered to be a delicious semi-Italian Friday Night supper for my guys. As Hubby and I cleared the dishes, I commented that I really enjoyed the earthy woodsy-nuttiness that the blend of mushrooms, in particular the Porcini Mushrooms, gave to the dish. Hubby shrugged. I took that as disappointment in my choice for a Catholic Supper.
The nice thing about a simple pasta in a simple tomato sauce is that is makes for a great Catholic Friday Night Supper or a side with other awesome Italian entrées. (And by entrée, I am referring to the American definition as in the main course or main dish. Why is that, by the way? I mean, why does the same word have different meanings depending upon which continent you happen to be standing on – shouldn’t it mean the same thing in America as it does in Europe?)
Sometimes my mind works in very strange ways. Take Rome and the Vatican for example. We eat a lot of Italian inspired suppers during Lent because meatless pastas are so darn easy, their seafood dishes are swimming in awesomeness and everything is super delicious. So, is the Vatican in the heart of Rome for the food, or is Italian meatless dishes so doggone good because of all those Catholic Cooks in Italy? I know, it’s a silly thought. The Vatican’s location has nothing to do with the food, but just maybe all those Catholics puttering about in the kitchen has something to do with the food. Just saying . . .
Did you know that Radio Flyer established the last Wednesday in March as National Little Red Wagon Day? A day to make memories, to celebrate the power of imagination and for adults to be more child-like. After all, who doesn’t feel like a kid in a Little Red Wagon? The Radio Flyer Wagon has been around since 1917. A vintage Radio Flyer can run you as much as $60.00; while a new one can be had for under $20.00. So if your kids or grand kids has one, tell them it’s an investment and to treat that wagon well.
It seems that lately I’ve been in an Italy frame. This light yet delicious Tortellini Supper is the perfect end to a long work week. So light – so flavorful. It invites the diner to kick of their shoes, breath deep and say “oh yeah, it’s time to unwind”. I simply adore “browned butter” for that nutty flavor. There is something about browning the butter that brings a whole new level of flavor to everything.
Kiddo made supper over the weekend. Whenever I print out recipes for him to follow, I don’t include photos. Most of the time, he doesn’t need pictures. Kiddo knows his way around the kitchen well enough not to require visual aids. This time around, it was a mistake. Not that the finished dish in any way suffered, but he would have been spared the need to be creative.
Cacio e Pepe is a pasta dish of Roman Cuisine. Cacio e Pepe means cheese and pepper in several central Italian dialects. Just as the name suggests, the main ingredients are pepper and Pecorino Romano cheese over an egg-noodle pasta. Cacio e Pepe is one of the most ancient dishes of the Roman Empire. For centuries, this simple dish was a stable among Roman shepherds. Dried pasta, aged cheese and black pepper are easy-to-carry ingredients that are hard to spoil in the fields. Today we have the convenience of butter to enhance the creaminess of the sauce.
We all love the convenience of store-bought prepared foods – those heat and serve wonders that make life a little easier. With a little fuss; a store-bought Mushroom Stuffed Ravioli Pasta can be transformed into a flavorful; rich dish that is as attractive as it is yummy. When served with a tossed salad and warm garlic bread or Buttery-Chive Crescent Rolls the family can gather around the dinner table with lightening speed.
This wonderful recipe was inspired by my blogger-friend Jan over at Mommermon, who received her inspiration from no.2 pencil. Giving credit where credit is due; I have included links to both sites below.
A long time ago (way back in May 2014) I discovered what must be the best Pasta Company on the planet, Giovanni Rana. Every pasta I’ve sampled in their line blows my mind. Their phenomenal Maine Lobster Ravioli is what truly got me hooked. Hands down, the best commercially prepared Lobster Ravioli I’ve ever tasted. In my opinion Giovanni Rana and their approach to a wonderful line of products continues to ring true to their commitment to quality. Quality ingredients make all the difference in the world, be it cooking from scratch or using prepackaged foods. Giovanni Rana may cost more than other pastas, but then again you get what you pay for. One thing is certain, you need not sacrifice flavor for a quick, easy meal.