It's What's Inside That Counts

It seems every time I make fresh pasta, I use a different recipe. With different proportions. A different procedure. Occasionally there’s a bright color, such as beet or spinach. Sometimes different flours.


Getting Pickled {a cookbook review)

I am a big fan of preserving fruits, vegetables, cheeses, fish, and meats for future use. One old-fashioned and too-often forgotten method of preservation is pickling.


Ten Years Later

Today is our tenth anniversary of moving to Tucson. Ten years and two weeks ago, all our friends in New England were shaking their heads, thinking, "What the hell are they doing?"