Blog

  • Spot the Unicorn – Bourbon Tasting

    Spot the Unicorn – Bourbon Tasting

    Had a fun time with a wonderful group of people at a fabulous home built for entertaining friends & family! Bourbon/Cigar Class by Gary Stefan Inspired Food by Chef Aubrey Creed of Pedal & Pi Tablescapes by Confetti & Company Read more

  • Pasta Shells stuffed with Prociutto & Mushrooms

    Pasta Shells stuffed with Prociutto & Mushrooms

    This show-stopper pasta dish is easier and faster than it looks. You can also make it earlier in the day, store it covered in the fridge and place in the oven just before dinner time. Serve with a large green salad. Bonus Recipe: Be creative and use the filling as an appetizer instead. Toast or Read more

  • Chili Verde

    Chili Verde

    When temperatures start to drop and we harvest the last of the peppers from the garden, we love to make slow food. This is one of our favorites making use the harvested poblanos and green bell peppers. Read more

  • Growing Shallots

    Growing Shallots

    A shallot is that unique ingredient that is neither onion nor garlic, but looks like and tastes like both. You can try substituting a bit of onion in recipes, but it just doesn’t fit the bill. They can be expensive in stores so that is why we grow them. We plant them in fall and… Read more

  • Meatballs & Bucatini with Rustic Tomato Sauce

    Meatballs & Bucatini with Rustic Tomato Sauce

    We throw this in the slow cooker when we are super busy but need a filling meal at the end of the day. The meatballs are super tender and the sauce is flavorful, chunky and loose. I use a mix of fresh herbs from the garden when available and dried herbs during the winter. I… Read more

  • Growing Garlic

    Growing Garlic

    Almost everything we cook in our house starts with garlic. It’s that flavor bomb that I almost double the amount automatically when I try a recipe. It brings a dish together. On its own, its sweet and creamy when roasted with a drizzle of olive oil, a touch of salt and pepper and good enough… Read more