It's All About the Nose

She's got a good one. Snout. Olfactory Organ. Naso. Sniffer. Snoot. Schnoz. Muzzle. Proboscis. Take your pick. Whatever you want to call it, she's got a good one.

You know the way dogs sleep sometimes, on their back with paws in the air, head back and their lips kind of flapping along their canines while they breathe... in short, in a deep sleep? Well, she can be sleeping like that... and if I start to fry onions her perceptive nose knows it, and she comes running into the kitchen, and skids to a stop at my feet.

Never have I fried onions without her rapt attention. She loves them. I don't give them to her, but how the smell makes her salivate. She knows that when I cook onions some mysterious yummy meat thing will end up in her food bowl.



We love her. She's a sweet good dog, with a whole lot of nose to kiss!

Old Photos Are Fun!

Here's why. You never know just what you'll find.

This was a moment in time captured six years ago, but it feels like yesterday. I can hardly believe they were ever this little!



Such sweet little tykes... Well hello there!



Tell us how you really feel about lakes, Gabe!



Yep. That should have scared all the fish away.



This is what summers are made for.





I'm dreaming of summer! The smell of campfires, and s'mores, the happy shrieks of kids jumping in lakes, and lots of sunshine! I'm ready. How about you?

Chicken Marsala

Petti di Pollo al Marsala



Hi there friends! Today I have a really special recipe to share with you. This chicken marsala is a treat. The flavors are full and sophisticated, but not overbearing in any way, and would be wonderful with a side of mashed potatoes. I'd like to be able to impress you with my cooking skills and tell you I slaved over a hot stove all day to create this, but as you'll see it just isn't so! This recipe is so easy it should be a sin for it to taste so good. You have to realize that by posting this recipe my secret is out. See the hardships I am willing to endure just to bring you a great recipe? I know, I should be sainted.

Ok, moving right along now.



Starring:




flour

butter

chicken breasts

fresh sage

Marsala

salt

Those of you who are very observant will realize that in the photo above, is olive oil. I am a creature of habit and I find it hard to believe that there are some recipes that don't include olive oil. So there it is, and no I didn't actually end up using any, but when you see the butter, you will understand why.



This recipe was all in Italian with precise measurements. It was something like four chicken breasts and 50 grams of butter et cetera. We're just going to toss that idea right out. You see, I had six chicken breasts and not only did I not want to mess around with the precise measurements increased by a third, it was not necessary! I'm not trying to be a contrary butthead, and not follow the recipe I just... oh you'll have to see for yourself.



First we flour the chicken breast,





pressing firmly to make the flour stick well,





then turning the breast over and dredging it through the flour and continuing to coat well.





Once all the chicken is floured,





we add butter to the heated pan. No sirree, we aren't a scared of a little butter.





Then we add the glorious fresh sage. I love the smell of butter and sage. Don't you?





Now we add the chicken.





Luckily the chicken all fit in the pan, and we cook it on medium heat.





We wait for the chicken to become golden brown before flipping it.





We wait some more until the other side is golden brown too, and then we check for done-ness by inserting a knife into a thick meaty part and seeing if the juices run clear. If they do, the breasts are done and it is time to add the magic, I mean the Marsala!




 I added about a cup of Marsala for six chicken breasts, perhaps a little more than the precise measurement increased by a third, but we aren't paying attention to that anyway! We are just going with the flow, and we don't mind if our chicken is a little drunk.



Next we occasionally turn the chicken until the Marsala is evaporated. A gorgeous glaze is developing! As soon as the Marsala has evaporated we add about a quarter teaspoon of salt, more if you like it.



And voilà it is done!





Now, if you ask me that was super simple, and yet the flavor, oh the flavor is exquisite! But don't just take my word for it, try it and then let me know what you think!

Don't pull my tail!

(photo: My son Matt, and our dog Delta as a puppy)

Fried Polenta with Gorgonzola!

The first time I made polenta it was a group effort. Our family had gone to visit friends who were staying in the Valle d' Aosta (in the Italian Alps). After a day spent ice skating and sledding, the warm promise of polenta was irresistible.

I remember our friend Marco telling me the polenta must be stirred continuously for at least 45 minutes in one direction, and never ever ever stirred the other way once you have started stirring it in one direction.

Did I want to stir it in the other direction to see what would happen? You betcha! But I restrained myself. It was a pleasant evening spent stirring that big old pot of polenta in the company of friends while sipping a delectable wine.

But I digress.

I promised to show you a very simple and easy recipe to make appetizers using gorgonzola. In order to keep this recipe simple and easy and quick... I bought the polenta already made.

May I present, Fried Polenta with Gorgonzola and Sundried Tomatoes!



Starring:


Ingredients:
Polenta
gorgonzola
olive oil
sundried tomatoes

Preparation time: about 2 minutes
cooking time: 10 to 15 minutes depending upon how long you fry the polenta.

And now, let's get started.

Open the polenta over the sink to drain off excess water. Place polenta on cutting board.



Make about 1/2 inch slices.



Beautiful.



Next place the gorgonzola on the cutting board.



Make as many slices as is necessary, especially if you will be eating some right away!



Heat oil over medium heat for about a minute before adding the polenta.

Fry until golden brown on one side. You can add more oil before flipping the pieces.




Once they are golden brown on both sides, remove to a platter

Add the gorgonzola and the sundried tomatoes. Here my Wild Things are helping me... the glory hounds. They always like to get in on the fun stuff!



Next pop them into the oven if you like or in the microwave oven (like I did) for a quick minute to melt the cheese.

Look at that! Perfectly melted.



Cool, and then- if you'll excuse me...



...Mmmmmmmm

Ladies and Gentlemen, Signore e Signori, there is such exquisite flavor in these little golden goodies! Buon Appetito!

Hang on!

Do you need a thrill? Something that will make your heart pound and maybe even make your palms sweat? Well look no further! Hey Moms! All you need is a thirteen year old. A thirteen year old behind the wheel of your new pick-up truck!

And I will even admit it. It was my idea. I thought to myself how much fun it would be for him if we handed him the keys, showed him where to place his feet on the pedals, and where to place his hands on the steering wheel.

He did great! Really, he even reversed with flying colors! He easily learned acceleration and braking. The only problem was he tended to wander around in the road, and especially making me cringe as I was in the passenger seat and he kept rubbing my side of the truck into the sagebrush...

We were never in danger though... because this is where we were!

Yep. Nevada looks like this

and this

and this.

In an entire afternoon of playing around in the countryside, we never saw another soul.

Later Gabe said: "It is so quiet, what am I doing wrong?" To which I replied "You're doing just fine, don't worry if there was something wrong we would tell y-EEEEEEEK! Get over to the left, Ah. You scared me! No, it's ok, you're doing just fine.

But the heartwarming moment was the next morning when he was getting ready for school. He wrapped his arms around me and gave me a puppy dog smile, and said "That was so much fun driving yesterday Mom. I can't wait to tell my friends. It was more fun than warcraft!" And if you know my son, you know that is saying something huge!

Crema di Porri

Creamy Leek Soup

This soup is mild, with a hint of sweetness from the leeks. The creamy consistency makes it more palatable for children who don't like vegetables very much. Creaming soups is my secret weapon in the never-ending battle between mighty vitamins and minerals (the good guys) and empty carbs devoid of nutrition (the bad guys).

Preparation time: 20 minutes Cooking time: 30 minutes

Starring:

2 or 3 tbsp extra virgin olive oil

About six leeks

2 tbsp flour

One quart stock

2 cups of milk

parsley for garnish

parmesan for garnish

about a tsp of salt

Kitchen supplies you will need: A large cooking pot, a colander, cutting board and a sharp knife and a wooden spoon to stir with.

Begin with six leeks. Place one on the cuttingboard and cut off the root end, then cut about three inches above where the color on the leek changes from white to dark green. Discard the ends.

Slice the leeks lengthwise, turn the flat sides to cutting board and make about 1 inch slices.

Leeks tend to hold the soil between their layers and if cut in rings it can be difficult to clean. Slitting them lengthwise helps with this.

Once all your leeks are cut, you can begin washing them in the colander.

Place a large pot on stove, and add about 2 or 3 tablespoons of extra virgin olive oil.

Add your leeks, stir, then turn flame on medium high for about five minutes.

At this point, you can add about a teaspoon of salt.

And two tablespoons of flour.

Stir well,

then add the chicken stock. Stir well again.

Leave on medium flame for about 30 minutes, stirring occasionally.

Grate up some parmesan cheese you will use for garnish.

Finely chop the fresh parsley you will use for garnish.

* Optional: Let the baby play with some of the fresh parsley, and some flour, just for fun!

After the soup has cooked for twenty minutes, you can turn it off and let it cool some, before adding two cups of milk.

*Optional: Pick up your sweet baby boy and offer him lots of cuddles for playing so nicely by himself while you were busy cooking.

Now the soup is cooked, you can put it in a blender to cream it or you can use an immersible blender, which I think is nicer because it is easier to clean.

After adding the milk and blending, heat soup again on medium flame for about five minutes.

It's ready to be served immediately.

Buon Appetito!