Ten years ago this month I took a cooking class at La Flegrea in Squirrel Hill . Here is one dish I learned to make- Spaghetti Arugula, a recipe from Ana Flevola. (Click to see the class)
I’ve posted the dish before in 2016, too if you want to see the steps of preparation.
Here’s the refreshing dish once again, from last night.
When I go out to eat I like to order something I don’t prepare at home. But I won’t be ordering the Liver & Onions.
It’s a NO for me but when my sister comes to visit and we are across the river at the Grant Bar it’s what she orders. This photo is the Oakdale Diner in Oakdale PA. Their fancy electronic sign keeps changing. I waited until the Liver & Onions in lights flashed back on.
I’ve asked you about flavors and tastes before, food preferences. So which is it? Liver and Onions Yes or No?
For me? Wow!
We had trouble finding a date when I wasn’t out of town. And-
They both still work full time. They also have lots of activities with their kids as I do (grandkids), too, but finally we coordinated a date. Just yesterday- Sunday. Everything was so welcoming.
Doesn’t matter I will be retired 4 years in June 😀. I thought it was lovely to be entertained royally and then sent home with homemade cookies, decorated so lovingly.
I am fortunate to have such very good friends who cheer me on and celebrate my retirement.
A beautiful table set with China and candles and linens and the dinner was delicious.
P.S. check out my host’s GOT shirt with matching package of Oreos. He was ready to watch the upcoming battle everyone was anticipating.
Thanks for a lovely dinner.❤️
The MS Finnmarken kitchen is a busy place, All meals included in the Knitting Cruise with Arne and Carlos. Everything I ate was delicious. I didn’t sample every offering but wanted to make a collage of the possibilities. We had a vegetarian entree Wednesday night and last night was the Four Course Gourmet Dinner with a beautiful cheese plate with fresh currants shown above.
Eighth letter of the Greek alphabet or the “representation of the angular position of a vector” in math.
Tonight Steve suggested we eat at Penn Brewery as it’s my sister’s last night in Pittsburgh.
The appetizer order of onion rings revealed this symbol.
City view from our table.
Granddaughter Anna-14- captured and texted me the Thanksgiving Feast Aftermath StillLife
A perfectly illustrated Transformation
*Plan for the New Year 2017– contact friends you haven’t seen in awhile and make time to get together
I met two friends/former colleagues from Greenfield School Tuesday evening.
The first photo is my view as I waited for them to park after battling rush hour.
Forrest was our attentive and knowledgeable waiter who guided us in our selections.
The appetizers and the BYOB bottle of dry red wine that Lara and Joz brought to share
Cappuccino Gelato Panna Cotta and a wild brownie with Cayenne Pepper in it- zing!
Thanks Joz for taking our photo with the nice young man Jeffrey who brought out the Greenfield Shirt I’d left on my chair in the restaurant.
Turns out the he was our former student at Greenfield School in 1997
(cool that he could still recognize us)
I taught him art and Ms Evans was his third grade teacher.
Thanks to my neighbor for giving me the arugula.
Steve brought home the olives and fresh pasta. A recipe from the excellent chef Anna Flevola formerly of La Cucina Flegrea. Garlic, olive oil, a bit of red onion, pine nuts, walnuts, raisins, red pepper flakes and a ladle of pasta water -topped with the rocket/arugula and freshly grated Parmesan.
Ready to serve
This should be photo four but having WP posting issue w photos tonight
The Salzburger nockerl. A dramatic finish to our dinner. Laura and I ordered one to share and couldn’t finish the three mountains of soufflé. I asked how many egg whites and was told six but it seemed like more. It was immense! The server suggested taking a picture right away if we wanted one -before it deflated -but it seemed to remain at full volume for quite some time.
With elegant flourish, we were served a mountain peak, embellished with warm berries from underneath and told the story of the signature dessert.(see link above)
It was like eating clouds. Laura said it was like angel food cake without the cake.
After a lengthy walk in a torrential downpour, hungry baby in tow, we finally arrived at a restaurant our hotel had suggested.
Uh-oh, the Kellar was closed.
But wait, there’s another restaurant on the sixth floor! A fast ride in the mirrored,sparkling elevator. Yes, we ended up in probably the loveliest restaurant in the city,Imlauer Sky Bar and Restaurant. I was reminded of Pittsburgh’s LeMont where Mark snd Erika had their wedding reception. Floor to ceiling glass walls with a city view, white linen cloths, a hushed quiet ambience but-
Charlie was really crying at full pitch and beyond eager for his dinner. He’d had it. The entire staff was so welcoming to us, took the stroller to the cloak room, hung our soggy coats, the borrowed umbrellas and seated us as if they didn’t mind our appearance or loud, hungry baby, or that we didn’t have a reservation.
They extended gracious hospitality to us and acted as if it was no problem at all. We’d travelled all day on two buses and three trains as the train borders were closed.
A few well dressed diners glanced our way as we were seated, I like to think with empathy, but once Charlie started his dinner and we awaited ours, all was quiet. It really wasn’t the type of restaurant, one would take a four month old infant.
We started with a cream of carrot and ginger soup with delicate slivers of ginger root. Delicious. A basket of two kinds of bread. We ordered, sighed with relief we were dry and so grateful to be served delicious food.
When we ordered the dessert our waiter said it would take twenty minutes but all was quiet so we went ahead and ordered.
We were able to get a large bottle of water for “take away”, too.
They never rushed us or made us feel we shouldn’t be there at table, in the loveliest restaurant in Salzburg.