Stories Served Served Around The Table
Around The Table
I came across a recipe for tomato pie a few summers ago. Tomatoes had been my top favorite vegetable/fruit—the one I happily tend to in my garden. From August to October, tomatoes cluttered my kitchen. I cooked some down for sauce, sliced them for tomato and cheese sandwiches, tossed together tomatoes and red onion… Continue reading T Is For Tomato Pie
It's sauce - not gravy. I grew up on sauce. Tomato sauce simmers on Sundays. A big pot is set up so that there is plenty of sauce left over for the week. First, onions and garlic are sautéed in olive oil, surrounding the kitchen with cozy warmth. Crushed tomatoes are added, salted and seasoned. No… Continue reading S Is For Sauce
I was not familiar with rhubarb. My mom never ventured with the tart and fibrous vegetable that needed an abundance of sugar and fuss. I discovered rhubarb from my mother-in-law, Helga Martin. She grew it! There was a big cluster of the purply red stalks growing happily on the edge of her garden. She planted one… Continue reading R Is For Rhubarb
Q was a challenge. I’ll apologize in advance for the overuse of adjectives and subliminal imagery. Remember the book Real Men Don’t Eat Quiche? It was a tongue-in-cheek satire masculine stereotypes. I have baked and eaten many quiches. I believe it is a delicious metaphor for the perfect man. First off, there is the pie… Continue reading Q is For Quiche
Pastina is a tiny star shaped pasta. It is cooked like rice whereby boiled water soaks into the pasta creating plump creamy stars. Add butter and a splash of milk, stir, and a perfect baby to granny lunch is ready. I had always known pastina to be a pantry staple. My favorite memory of pastina… Continue reading P Is For Pastina
