Monthly Archives: July 2013

Artisan Bread — new Featured Gallery

I just posted a new feature gallery here.

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Red or White?

That’s not a metaphysical question.  Nor is it (tonight) a question about wine.  Rather, it is the second part to the question: which clam sauce do you prefer? I’ve always been a white clam sauce guy.  It’s something about the … Continue reading

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Not Your Grandmother’s Salad

I don’t often have a salad as my dinner.  Tonight was an exception, and a notable one. It’s all about ingredients.  I already had steamed beets in the fridge, as well as a single organic Portobello mushroom, thinly-sliced, marinating in … Continue reading

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Purely Vegetables for Supper

When treated properly, vegetables can provide an absolute riot of colors and flavors.  That was my experience with supper tonight.  It was purely vegetables, plus the wine. I temporized while deciding what to prepare, which means I munched on some … Continue reading

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Vegan Supper with French and Venetian Overtones

I usually start to prepare a meal with a question: “What is available?”  That leads to several attractive ingredients, each of which I try to prepare in a pleasing way, and then with an eye to integration, I put it … Continue reading

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Marcella’s Rosemary and Sage Pasta Sauce

For lunch today I finished up the lentil dish from last night.  Since I didn’t eat until 2 PM, I was pretty well sated until late this evening.  By the time I started to get hungry, I was ready for … Continue reading

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Black Lentil Vegan Supper

Last night after returning home for the weekend, I made a very vegan meal that was quite satisfying.  Before I left, I cooked some organic black lentils, so the foundation was readily available.  Here is the full list of ingredients. … Continue reading

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