A mother-daughter conversation on food and cooking (mostly)

Friday, February 1, 2008


Here's a meal I served Katherine after we picked her up at the airport last night: chicken in red wine sauce, bruschetta, and asparagus, with blueberries and ice cream for dessert.

The ice cream was low fat latte flavor by Starbucks--I love coffee ice cream, and Starbuck's is consistently excellent.

My latest cookbook is Verdura: Vegetables Italian Style by Viana La Place. In it I was thrilled to find a whole chapter on bruschetta toppings. The one pictured above had artichokes, capers, and olives.

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