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August 7, 2017
This is about...
YUMMY GNOCCHI with CREAMY SAGE SAUCE
       ONCE UPON A TIME...... I HAD THE OPPORTUNITY TO VISIT ITALY. I got to sing at a huge folk festival in San Remo, and eat some of THE MOST MEMORABLE GNOCCHI I had ever had. My friend, Germana, performed on this grand stage in front of thousands of people with me accompanying her on piano and singing behind her in Italian----FINALLY ALL THOSE YEARS OF OPERA LESSONS WERE PAYING OFF.
        This festival always honored one musician every year. And to my great excitement, JONI MITCHELL, MY IDOL, was being honored. I HAD HOPED TO REALLY CONNECT WITH HER , but as luck would have it, I only got to shake her fragile hand backstage. Even though it’s been decades, I can still hear her “A Case of You” playing in my head.
        ONCE THE FESTIVAL HAD ENDED, GERMANA LED ME TO THOSE HAUNTINGLY DELICIOUS GNOCCHI....
 
July 24, 2017
This is about...
Pretty GAZPACHO!
        VEGETABLES, VEGETABLES EVERYWHERE! And, there are so many fresh, tasty ones just begging to be eaten now. I try my best not to mess around with them too much. And, if I can use them raw in the process, all the better.
        A bright summer gazpacho is just the ticket. Originally eaten during the hot summer months in Spain, it’s cool and refreshing and a little spicy too. TOMATOES ARE KEY, but it’s packed with a summer’s garden full of cucumbers, sweet red bell peppers, onion and a hint of spicy heat from jalepeno and garlic.
        As always, the best, ripest vegetables are going to yield the best, most praiseworthy soup. Being that there are farmer’s markets bursting at the seams with so many choices, that should be a simple task. Plus, YOU CAN’T GET ANY EASIER. Everything gets dumped into a blender and whizzed until smooth. The secret to its silky texture is the addition of extra....
 
July 17, 2017
This is about...
Grandma’s PEACH CAKE!
        GEORGIA PEACHES ARE FEW AND FAR BETWEEN THIS SUMMER. All of the extreme weather fluctuations in the state have severely affected their crop. And THE CALIFORNIA CROP IN MOST YEARS PAST HAS BEEN PRETTY DISAPPOINTING. mealy and not very flavorful. So, I expected that we were in for a peach drought up here. WHAT A SURPRISE! to find that THIS YEAR'S CROP, from California, WAS SO SWEET, JUICY AND SUPER PEACHY.
        With such great fruit to work with, I had no choice but to make a few peach recipes. With my first batch of the season, I ALWAYS HAVE TO MAKE.....
 
July 10, 2017
This is about...
My FAVE Summer POTATO SALAD!
        I LOVE POTATO SALAD. I love it so much that I only make it once a year, for fear that I 'll eat bowls and bowls of it. The only exception is a family picnic where I know I won't be left alone with it sitting in my fridge just calling out to me.
        THIS IS MY ABSOLUTE FAVORITE VERSION of the classic. You start by throwing a bunch of small red waxy potatoes in cold water, bringing them to a boil and simmering until tender. Cool, peel the skins off and mix with an addictive combo of scallions, Dijon mustard, parsley and hard-boiled egg yolks mashed into alot of Hellmann's mayonnaise. And yes, it HAS to be Hellmans. NO “MIRACULOUS” WHIPS WILL DO HERE. I know that‘s an east coast brand—I think on the west coast it’s called Best Foods.
        If you make it and end up with leftovers, don’t be surprised.....