Friday, April 29, 2016


It is hard to be humble after preparing such a dinner...but I will try. 

Thanks to the Italian Grill for making the pasta, and to Midtown Market for selling it.  I went to buy Broccoli Rabe, and saw this:

And with a little bit of inspiration and effort, the result was this:

Pasta with shrimp, sun dried tomatoes, lemon, and cream

1.     Campanelle pasta
2.     Shrimp
3.     Sundried tomatoes in oil – finely chopped
4.     Fresh dill
5.     Olive oil
6.     Leek and garlic
7.     White wine
8.     Tomato paste
9.     Lemon juice - fresh
10. Heavy whipping Cream


While the pasta is cooking prepare and cook all of the ingredients.  Add the pasta to the sauce, mix well, and enjoy.  A glass of chilled Pinto Grigio will add to your delight.

I enjoyed the Pinot Grigio so much that I’m unable to be more specific at this time regarding the preparation of the ingredients.   Maybe later.

Thursday, April 21, 2016


Tonight's dinner was a dust buster - a veritable culinary orgasm.

Spaghetti with Broccoli Rabe, mushrooms sauteed over high heat until golden brown, and finished with a sprinkling of chopped Kalamata olives.

Thursday, April 14, 2016


I have been calling these "architectural drawing", done on clay mono types, but have recently decided a  better name would be "Ding Bats & Doodads".

Drawing #21

Drawing #3
Drawing #4

Tuesday, April 12, 2016

4-12-16 Where’s the Parsley?

Tuesday is pasta night, as is Thursdays, Sundays, and occasionally Monday, Wednesday, and Friday.- and on other occasions, Saturday.  I decided yesterday that I have been in somewhat of a pasta rut, serving the same sauces over and over again, and wanted to try something different tonight.  After considerable thought (I like using the word “considerable”, it has an important ring to it.) I decided I would create a variation of Aglio Olio Crudo with a bit of an early Spring flare.


1.     Angel hair pasta
2.     Asparagus
3.     Grape or Cherry tomatoes halved
4.     Mozzarella cheese cut into bite size pieces
5.     Garlic, finely chopped
6.     Italian parsley finely chopped
7.     Olive oil
8.     Parsley
9.     Salt & pepper to taste


I seared the asparagus on our electric grill, and cut them into bite size pieces and set them aside.  When the pasta was ready I placed it in the serving dish and mixed in all of the ingredients, plus about 1/3 cup of the pasta water and drizzled in the olive oil. To my dismay the parsley I bought this morning was nowhere to be found.  I even checked the trash to see if I could have inadvertently thrown it out.  It was only after noticing the bananas I purchased were also missing that I realized I left one of the grocery bags at the store.  I could do without the parsley and bananas, but the bag also contained a package of Broccoli Rabe!

However, even without the parsley, this dish was good, and it will definitely be seen on our table again.