A Free Wine Encyclopedia!By the time most of you read this column, Thanksgiving will have been history. You will have baked (hopefully) or purchased your cooked turkey, and some of that good stuff is still in your refrigerator. Leftover turkey, whether it be made into curry, salad, sandwiches, hash, etc. is always welcome. Turkey is a bountiful food… read more »
The saga of Vikki and Bruce’s wedding continues. Since they are WOMClub members, I could not resist passing on some housekeeping advice to newlyweds taken from the “Buckeye Cookery” (1898). “There is no luck in housekeeping, however it may seem. Even by exact rule, and even with thorough knowledge, eternal vigilance is the price of… read more »
She was a bit of a tomboy with her dark hair, cut short in a dutch-boy bob, and with a smile and gaze that was bewitching. Slender as a young girl, she is now a grandmother, beautiful, and still slender and bewitching. This is my cousin, Melina. We grew up living next door to each… read more »
Adventures in Eating: Eggplant Tomato Spaghetti Sauce by Rosemarie | March 1983 I absolutely love eggplant (aubergine) and hope some of you share the same feelings. Arabs brought us the eggplant from India about 1500 years ago and the purplish egg-shaped vegetable has found itself to be a versatile morsel. Middle-eastern cooking is known to… read more »
Adventures in Eating: Crostini Toscano Rosemarie | November 1982 It has been a whole 10 days since our return from Italy, and time to write this column. I can no longer feign jet lag and put off writing. Paul has politely directed that it get done. We only covered parts of Northern Italy, and sampled its wines, glorious… read more »
Ingredients: 8 oz. Fettuccine 2 Sticks Unsalted Butter 4 Eggs 3/4 cup Pine Nuts Freshly Ground Black Pepper (to taste) Freshly Grated Parmesan Kosher Salt (to taste) Grated Nutmeg (to taste) Preparation: 1. Bring a large pot of salted water to a boil and add pasta 2. Cook, sitrring occasionally, until al dente, about… read more »