Summer lasted right through October 21st this year. Then, Mother Nature hopped right over fall and landed in winter. I tried to capture colors of autumn, but not a lot showed up. We actually got a sprinkle of snow over the weekend that didn’t stick.
When my husband and I were first dating and going out to eat, he told me that he ate to live, he didn’t live to eat. I was foreign to that concept. I’m Italian. Flavor is all I know. I lived for flavors and how to make something even more flavorful the next time.
My husband had been wanting to spend time with each of our mom’s in the kitchen, and a few weeks after he baked apple slices with his mom, he asked my mom, V, to teach him how to make pasta from scratch.
When I first started blogging, I posted recipes to coincide with the comical short story in my memoir anthology about how I learned to cook. The anthology is no longer available, but I hope to re-release it after we move. (If you missed the news about the move, you can find it here) In the mean time, I thought I’d release a new recipe of mine. If you like chicken, and you like deliciously briny Greek olives, you will like this easy recipe. Keep in mind, I cook for two so add ingredients accordingly for more people.
I’m not a fan of Valentine’s Day. I feel like it’s a superficial way to force couples to remember each other. And, somehow it seems like it’s all the man’s responsibility to do something to celebrate. Anyway, I prefer when the love flows naturally. We ignore the holiday by attending a fun filled food affair (can you tell I like alliterations?).
What is a Frezzelle, you ask? Well, if you’re Italian, you may already know. If you just happen to like Italian food, read on.