Chop Chop

November 12, 2017

Whether it’s prepping Thanksgiving dinner or simply assembling a turkey sandwich the next day there’ll be plenty of slicing and dicing going on. Why not pair your favorite chefs knife with this solid walnut Greenware cutting board by Jose’ Reguerio. Having the right tools makes any undertaking easier. Having beautiful tools simply elevates the experience to a new level.

Also available in solid Maple. Photos: http://joseregueiro.com/greenware/

 

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No Time To Waste

November 9, 2017

With Christmas near upon us there is no time like now to get those Amaryllis potted up if you plan on incorporating them into your holiday decorating. If you enjoy giving them as gifts, presenting them now will ensure the receiver will be enjoying them during rather than after the holidays. The clock is ticking.

These selections from Terrain include classic white as well as more modern chartreuse  and exotic varieties.

photos: https://www.shopterrain.com/index.cfm?fuseaction=search.enhancedResults&searchString=Amaryllis

 

 

 

 

 

 

Turning Back the Clock

November 6, 2017

Daylight Saving Time just messes with me. The simple act of turning the clocks back each Fall seems simple enough, but the darkness that descends is just too much too early. It’s as if there is no longer a difference between AM and PM…it’s all the same…dark. Maybe that’s why breakfast for dinner is popular with so many. While pancakes or eggs might satisfy some, it’s not as comforting as I’d like after a long day. Enter the perfect mash-up of breakfast and supper…Pasta Carbonara. A simple combination of a few pantry staples; bacon and eggs, half and half, Parmesan and Italian parsley tossed with hot spaghetti has dinner on the table in as little time as it takes the pasta to cook. Now we’re talking. I’m feeling better about the time change already.

I tweeked this already simple recipe from Everyday Food, https://www.marthastewart.com/341240/spaghetti-carbonara, by using the great smoky Black Forest bacon from Whole Foods Market and halving the amount then adding a handful of coarsely chopped Italian parsley. Guess what just moved up into my Fall and Winter recipe rotation?

photos: gp