May The Stars Light Your Way
 One Night, Twelve Kitchens April 29, 6-9 pm Midwest Culinary Institute at Cincinnati State College  Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships. I have participated in this event for the…
                     -= Exported from BigOven =-                   Fresh Pasta Sheets with Parsley The whole parsley leaves rolled into this pasta make it especially pretty but you can easily leave them out. Simply omit Step 3 of the recipe. Recipe By: Serving Size: 8 Cuisine: Main…
I am reading Andrew Todhunter’s A MEAL OBSERVED. It’s a magazine-length idea that he’s turned into an amusing little book, combining history and experience with a sheaf of helpful culinary notes. The book recounts their meal at Paris’s Taillevent, “a Michelin three-star restaurant considered by many critics…
After thinking about it for far too long, this morning I spent some time upgrading my WordPress installation to 2.1.3, the most current version. I had to update a bunch of plugins to their most current version and then deactivate them one-by-one, install the new…
                      -= Exported from BigOven =-                     Cauliflower and Crab Ravioli These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower. Recipe By: Food…
I am reading THE SUPPER OF THE LAMB by Robert Farrar Capon. My friend Mary W suggested it to me, and I trust her taste in books so much that I ordered the book (and somehow ended up with two copies) sight-unseen. If the first…
Just a few days after I upgraded to the previous version of WordPress, the new version (2.2.0) comes out. I upgraded today, and it seems to be working well so far.