Suddenly, I noticed the scent of garlic and clams were filling the air. Could it be? Is Chef Husband making chowder? It has been a really long time since I’ve had clam chowder. Back when we owned our last restaurant,… Continue Reading
I simply couldn’t believe it, it was exactly two weeks to the day. This last Thursday, Chef Husband and I were on our way to Fall River to cater a four-day weekend retreat for a small group, about an hour… Continue Reading
On the menu, carrot cake, made from scratch, with locally grown English walnuts and a homemade vanilla cream cheese frosting! Yummmm. Though, as I was prepping my Mise en Place, yet another teachable moment presents itself…how to peel a carrot.… Continue Reading
Part 1 – Chicken and Sausage Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six – known to ourselves… Continue Reading
Chef Husband pulled together a quick breakfast this morning by making scrambled eggs. As I watched, I learned a few techniques. Take the pan off the burner: I noticed the pan full of liquid eggs, whisked with a bit of… Continue Reading
What do you do with a 2-pound box of mixed cherry and grape tomatoes? Well, you can eat them raw, or garnish (several) salads with them …or you can cook them in butter! Just like bacon, everything tastes better with… Continue Reading
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