Mushroom and Swiss Quesadillas with Bacon

mushroom quesadillas

What a strange week. I overslept on Monday. I swear my alarm clock is possessed. It was silent well past the time I should have awoken. It finally made its presence known in the middle of Tuesday night. Scared me to death.

I was perpetually late for everything, made even later by driving the demolition derby of potholes. One was so massive, I caught a glimpse of China.

And today, the first day of spring, we are met not with flowers or green grass, but snow. Lots of snow. Really?

Tuesday was the most bizarre. I forgot it was the 17th, so this Italian girl with the Irish name, made Mexican inspired food on St. Paddy’s Day.
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Ricotta Frittata

frittata

Last night I opened the fridge and for the most part it was empty with not much more than the bulb and condiments; and I thought to myself, Were we robbed? I just put away a trunkful of groceries yesterday;

And with the ding of a text, there was suspect number one:

What’s for dinner?

Not to be outdone by suspect number two:

Is dinner ready?

Since we are all in the same house, separated by only one floor and twenty something years, I responded in voice, not text, because the art of conversation has not been lost on my generation:

Dinner will be ready in 20 minutes. It will be a surprise to us all.
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Banana Layer Cake with Rum Cream Cheese Frosting

banana layer cake

My plan to eat my way through a box of warm doughnuts on Tuesday was hampered by the weather;

Snowed in on Mardi Gras;

As I was trying to quell my sweet tooth with my third cup of coffee, my mind drifted into a momentary lapse of insanity; perhaps I should spend my free day getting a head start on spring cleaning. I’ve been meaning to de-clutter the closets and tackle the pile of paperwork in the office.

Nah…

It’s time to put the fat in Fat Tuesday.
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Turkey Bolognese

Turkey Bolognese

When the weather is cold and blustery,
We don’t want a low carb/no grain/put-your-veggies-in-the-blender
And drink it – kind of dinner.

No. We want comfort and warmth. We want a hearty and homey kind of meal;
One that will stick to our ribs, and preferably not to our hips;

So tonight there will be pasta imported from Italy by way of Bucks County, thanks to Bova Foods in Chalfont.
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