Baby spinach. Sautéed in olive oil and garlic with pine nuts.
Category: Cooking and Eating
Poppyseed Cheesecake and Peppermint Tea
Poppyseed cheesecake and a piece of plain accompanied by a pot of peppermint tea. From the Winterfeld Marketplatz.
Good Garlic
Friday night. Supper.
Making good use of the garlic my brother David sent from Okanogan. Cherry tomatoes courtesy of Deb snd Sy’s vines growing along the Ohio River. Steve brought home the fresh pasta.
Sautéed baby spinach in olive oil with garlic.
Waiting for Sardines on Friday in Zagreb
Friday’s line for Sardines in Zagreb Fishmarket Marketplace
Breakfast at a Friend’s House
Patriotic fruit. In Fiestaware. Joanne (in FL) made this for breakfast along with an eggy casserole.
Right to the Heart
Celery heart visible when I was making soup for my DIL the other day. 
Tastes Better When Someone Else Prepares and Serves
Classic winter lunch made and served by my daughter Laura. Hit the spot on a gray chilly day.
Cheddar and Monterey Jack on wheat was the grilled cheese. She used the stovetop cast iron grill I gave her for Christmas. (Which covers two burners)
When Your Neighbor Brings You Pancetta
When your neighbor brings you pounds of pancetta, what else can you do? (Thank you Joaquin.)
Find a recipe, quickly.
I read some eat pancetta raw but that turned me.
Next time I’ll slice it more thinly. First, I warmed the dish in the oven, cooked the cut up pancetta for about 8 minutes in my cast iron skillet and then drained it on paper towels. Tossed the eggs, cheese, minced garlic cloves mixture onto the hot drained spaghetti in the warmed casserole Freshly ground pepper. Rich and good. Next time I’ll hold off on salting the pasta water as the pancetta and cheese made it salty enough. The recipe called for 1/2 cup white wine which I didn’t have on hand so poured a glass of red to accompany this perfect dish for a snowy day.
Spaghetti Carbonara
There’s plenty of pancetta left for several meals if you have any suggestions.
Fried Bologna Sandwich First Attempt
Fried Bologna Sandwich? It’s a Pittsburgh thing.
I didn’t grow up here so I’ve only heard about them. Today I looked the the fridge and found the deli bologna I bought for Steve to make his Akron Sandwich special. I think it might be sliced a bit thin but then I actually looked up a Recipe one said 3 thin better than one thick. Hmmmmm
Got out the trusty cast iron skillet and put iibutter in the hot pan. Didn’t take long for it to sizzle and fry up. Put on a slice of bread with mustard. Delicious. I would add it to the comfort food list for sure! I know I’ve heard Pittsburghers refer to bologna as Jumbo.
It’s Game Day in the Burgh!
