Hey, gang. What a beautiful week to be from New York’s Capital Region. No, seriously, I’m not kidding about that. For once. These days I am loving my adopted hometown more and more. Maybe because Dennis and I are regularly abandoning our children to hang out in pubs and parks, and did I mention pubs?
And this week we had the added bonus of tulips, tulips and more tulips in Washington Park, which happens to be right across the street from the offices of the New York State Catholic Conference, where Dennis spends his days. We skipped the overcrowded Tulip Fest yesterday and instead opted for a trip to Cardona’s Italian Market for Mother’s Day lunch fixings, but Dennis and I celebrated our own small-scale version of Tulip Fest at lunch time today. Lots of photos this week, lots of photos… Read more
I actually Googled “sweet potato black bean chili, Not Strictly Spiritual” this morning to find this recipe I had posted here months ago. It was easier than searching for it in the piles of cookbooks in my kitchen. This is what’s on the menu tonight at the Poust House. It’s de-lish! Give it a try, if you didn’t do it the first time around. Read more
Foodie Friday is back after a long hiatus, thanks to a favorite recipe that inspired me to kickstart the old weekly recipe post. The beginning of soup season always makes me a little giddy, in a foodie sort of way, and this week we dove into the cool weather cooking with a hearty and satisfying lentil soup that also happens to be vegan. I didn’t do that on purpose but it’s a nice coincidence. Try this on a cool autumn or winter night, and you won’t be disappointed. Read more
This is one of Dennis’ specialities. I’ve never made it. But it is so good, I have to share it here. If you don’t like tuna steaks, the sauce is so amazing you need to make that and put it on something else — grilled veggies, a baked potato, tortilla chips, the back of your hand. Yeah, it’s that good. Make extra.
This recipe is from Bobby Flay’s Boy Gets Grill cookbook. Serve it with fresh corn-on-the-cob for a perfect summer dinner. Read more
I’m rerunning this Foodie Friday post because I spotted some zucchini blossoms on a Facebook friend’s page yesterday (Hi, Rita!), and now I can’t stop thinking about this delicious and easy treat. I may have to get to the farmer’s market tomorrow morning to see if I can grab some up for an appetizer. Here’s the original post and why you need to go get zucchini blossoms, too:
When I went to Rome almost three years, I wandered from restaurant to restaurant, desperately asking (in my pathetic version of Italian): “Fiori di zucca fritta?” Fried zucchini blossoms? And the answer was a resounding: “No, not in season.” Argh. Read more
It’s always a banner day when I make a new dish and five out of five family members give it a double thumbs up. This is one of those dishes. Who’d have thought farro would make the cut? But it did. The first time I made it, everyone whined because I didn’t make enough, so the next time I doubled the recipe and we still finished it. Here you go. This is the doubled version of the recipe from Bob Greene’s Best Life Diet. Super easy and super delicious. Read more
This is a yummy salad that’s easy to make and really tasty. The last time I made it, we had it alongside some Trader Joe’s dumplings and spring rolls. It was a quick dinner that felt gourmet, sort of a semi-homemade kind of thing. Four out of five people at our house loved it, which is pretty good for us. It’s perfect as a side dish for supper or as a main course for lunch. Read more
Although nothing beats pesto season in our house, primavera season is definitely a close second. And it’s so easy. You don’t really even need a recipe. This is where you get to fling things in a pan and create something amazing. Really. It’s that simple. So look in your fridge, and start building a delicious pasta dinner that’s healthy and sure to please just about everyone. This is your blank cooking canvas, start filling it with color. Read more
It’s been pretty chilly around here these days, and so I hunkered down and made what I hope is the last big batch of wintry veggie soup before we set our sights on grilling and other spring and summer fare. This is sort of a kitchen-sink soup. Use what you’ve got. It will be slightly different every time, but that’s what keeps this soup interesting. Read more
A perfect easy meal for a cold Friday night in Lent. This is not only vegetarian but vegan.
Ingredients Read more