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Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!


Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello


Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

Chocolate Zucchini Cake

Love knitting? Come read my knitting blog, Italian Dish Knits.

A Delicious Vegetarian Dish: Pasta alla Norma

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

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Italian Easter Bread

Cacio e Pepe

Lemon Cake from Capri

Thoughts About Making Espresso

 Thanks, Mom!


Learn to Make Arancini


Bucatini all' Amatraciana

Learn How to Make Artisan Bread with no Kneading for Pennies


Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract


Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Entries in The Omnivore's Dilemma (1)


Farm Eggs

Look at these beauties! Remember my post back in February complaining about having to buy grocery store eggs? Well, the new hens over at Flying Goat Farms in Mason are finally laying! I've great fresh farm eggs again. What a difference. Take a look:

Can you see how orange the farm egg is compared to the paler grocery store egg? Well, that makes a very big difference in the taste. And if you look carefully at the picture, you can even tell a difference in the egg whites. The farm egg's white is much firmer and distinctive. Michael Pollan talks about this in his book, The Omnivore's Dilemma. If you haven't read it yet, what are you waiting for? It should be required reading. If you are interested in the health differences of food like this compared with industrial food, orĀ if you're at all interested in food and nutrition, put this book on your reading list.