Celebrating the art of food & cooking through colorful recipes, stories and photography
Author: theartfulgourmet
Kristen Hess, is a professional food stylist, photographer, recipe developer and food blogger creating content across Print, Editorial, Web, Film/TV/Video, Social Media, Packaging, Traditional and Digital Advertising for Food and Beverage and Restaurant/Hospitality clients in NYC and Upstate NY, ATL, FL, nationwide and internationally in Toronto and London.
As the New Year begins, so do New Years resolutions. Some of them we keep, some of them we don’t, but one of them we universally all decide is to eat healthier and shed a few pounds from all the holiday gatherings and fat-laden food. So, back to reality it is. Starting tomorrow. Holiday over. Back to work. Back to the gym. A pledge to living healthier, eating healthier and cooking healthier. A fresh start for the New Year. For my last hoorah, I decided to make one last supper before the regimen begins: Gutsch’s Linguine and Clams. Bacon. Butter. Pasta. Clams. Delicious melt-in-your-mouth flavor and OMG – so not a diet friendly dish. But you know what? You might as well enjoy your Last Supper and go all out, so that I did. And I enjoyed every last bite of it.
Gutsch’s Linguine and Clams
Makes 2-4 servings
4-5 slices of bacon, cut ¼” strips
1/8 c. sliced green onions
1 clove garlic, minced
3 tbsp. butter
1 – 6.5 oz can chopped clams (or baby whole clams)
¼ c. sliced black olives
1/8 c. snipped parsley
1/16 tsp. black pepper
6 oz. Linguine
Cook bacon in a large skillet until crisp and drain, reserving 1/8 c. drippings in the skillet. Set bacon aside.
Cook onion and garlic in drippings until tender, not brown. Stir in butter until melted**. Drain clams, reserving liquid.
Add clams, bacon, olives, parsley and black pepper and stir together.
Add half of the reserved clam liquid, heat through and keep hot over low heat**. Meanwhile, cook linguine and drain. Mix together with the clam mixture in the pan and place in a warm serving bowl. Top the pasta additional parsley for garnish.
Serve this dish with a green salad, crisp white wine and some crusty Italian bread. Delish!!
**You can also throw a little white wine in with the clam liquid and let it simmer down and substitute olive oil for the butter if desired.
Wow. It’s New Years Eve already. The last day of the year. The last hurrah. It seems like last years New Years Eve celebration was just yesterday! I guess the old saying “time flies when you’re having fun” really is true. As I look back on the past year, I am thankful for where I am now, through the good times and bad times, the heartbreaks and newfound loves, for personal and professional growth and for friends and family that laughed and cried with me along the way. I’ve also fully realized my passion and love for food and cooking, writing and photography and all the amazing culinary gems and talent at my fingertips in New York City, the greatest food city in the world (well at least ONE of the greatest!!)
I am so lucky to live in the heart of Manhattan and to wake up every day with excitement just walking down the street and discovering a new restaurant, food artisan, or market on every corner. To meet a culinary genius and entrepreneur who is as passionate about food as I am. An ordinary dish or menu item made new. An atmosphere with a buzz you can’t resist. Customer service that makes you feel like a local and welcomes you with a smile and a hello by name when you walk in the door. A unique dish that is so delicious you dream about when you can go back and get more. As I look back on the last day of 2010, I salute the following restaurants and food artisans for all of the above, and most of all their passion and dedication to making delicious food and making me realize once again why I live in this wonderful city with all the culinary delights it has to offer. Wishing all of you a Happy New Year and prosperous 2011. SALUT!
Stuffed Artisan Cannolis
I first discovered these guys at Madison Square Park food market this Fall and ran into them again at the Union Square Holiday market. A small shop in the Lower East Side that specializes in over 20 different flavors of homemade artisan flavored cannolis such as Almond Joy, Salted Caramel, Peanut Butter Cup, Cookies and Crème, Chocolate Mint and more. They even sell “make-your-own” cannoli kits with all the tools and ingredients so you can have a cannoli party and impress your mates with these delicious little sweets.
176 Stanton St. (between Clinton & Attorney St) | 212.995.2266
Meet Bruno and Francois from Spices and Tease – the Italian-French native exotic tea and spice vendor duo in Madison Square Park, New York City. Animated and full of life, cousins Bruno and Francois greet each customer with a smile and a warm invitation to enter their tent and experience the delightful sights and smells of their euphoric selection of hand-crafted and fragrant top-of-the-line tea, herbs and spice concoctions that they have imported from Europe and around the world. Try the Smoked Paprika, the Provence French Sea Salt, Kir Royale Tea and the Salad Spice Mix – fresh, fantastic and flavorful! These guys are truly spicing things up in the New York City food scene. If you’re ever in New York City, you can find them at the local street markets all over the city. They are also launching their online store soon so you can buy these goodies all year around. A MUST try, MUST see!
Located in the Chelsea Market, Bar Suzette makes the most amazingly delicious crepes that are highly addictive. They offer both sweet and savory crepes – Nutella and Spicy Coconut crepes, Ricotta, Fig and Honey crepes, French Onion Soup made with sweet onions and melted Gruyere cheese, Chicken Curry crepes, and Ham and Cheese crepes are just a few of their classic and innovative flavor combinations that will knock your socks off! I also discovered these guys at the food markets in Madison Square Park and Union Square – friendly, laid back and fun – they’ll make you a fresh crepe on their hot crepe irons right before your eyes and you’ll never be the same!
Food trucks have become a hot new item in NYC and LA. There are at least 10 of them that hang out on different days of the week near my office on Park Ave South and Schnitzel & Things is definitely one of my favs! These guys make three different types of schnitzel: Chicken, Pork and Cod along with a variety of different sides to accompany such as Braised Red Cabbage, Austrian Potato Salad and Chickpea Salad. The schnitzels are pounded thin, lightly breaded and fried golden to perfection served with a lemon wedge. They also serve unique condiments such as Pesto Mayo, Chipolte Sour Cream and Ginger, Scallion and Garlic to add another layer of delicious flavor to the dish. Keep an eye out for the truck around town – you’ll be a devoted fan with just one bite!
Bar Stuzzichini is a fine Italian dining excursion in the Flatiron District with a gorgeous interior and authentic Italian dishes and small plates. My friend and I discovered this place earlier this year because of their Happy Hour special from 4:30-6:30 Monday through Friday: order a drink and you get a complimentary small plate of your choice off the menu. My favorites are the Arancini Rice Balls filled with loads of melted parmesan cheese, the small plate of Spicy Meatballs and Sauce and a glass of bubbly Prosecco. They also serve Brunch on Sunday with an Italian Jazz trio from 12:30-3:30 for only $18 a person which includes your choice of 1 “Stuzzi”, 1 Entrée and a Glass of Prosecco. Totally worth the visit!
I recently moved to Murray Hill last Summer on 34th and 2nd Ave and discovered this Turkish Moroccan gem the day I moved. My friend and I sat outside on the patio with their adorable tiled tables and enormous palm trees and order a glass of vino and fresh made hummous and pita to take a break from the moving madness and fell in love with the atmosphere, the food and the service. The owner came by and greeted us personally and welcomed me to the neighborhood with a complimentary round of drinks on the house. They offer a unique menu of hot and cold Tapas and Small Plates including Steak and Frites, Chicken and Mushroom Croquettes, Moules Frites and Citronelle, Cheese Plates, Moroccan Soup, Couscous, Garlic Shrimp and more. Their Tagines are their signature dish, chicken, salmon, lamb shank or mixed seafood baked with vegetables and sauce in a Moroccan Clay Pot. Their Paella and fresh Sangria is to die for! On weekends, the bar is buzzing, the music fills the streets, and you can even enjoy live bellydancing for some extra entertainment. One of my favorite finds so far this year! (And yes, I am a regular patron and do receive a warm welcome one every visit!)
A unique little joint located in Noho, La Esquina is the best Mexican food in town, at least in my opinion. They have a Taqueria (takeout), Brasserie and a Café and food to die for. Their fresh and authentic tacos and burritos are bursting with flavor all made with fresh corn tortillas, homemade salsa verde and macha, and topped with queso fresco, onions, avocado and cilantro. Their grilled Mexican corn and quesadillas are delicious too and they have a variety of frozen and fruit margaritas to cool off your mouth on fire! Word of warning: the Taqueria is tiny but cozy with bar stools and a line out the door, so be prepared for a wait that is definitely worth the experience and tasty treat!
This Classic Vintage Bar is a unique place in Murray Hill that has a 100-year-old restored wood floor and antique bar. They offer hand drawn cask conditioned beers and craft beers and an extensive wine list. They also have a Cellar Bar downstairs for private parties and events. The dinner menu includes a variety of Small Plates, Burgers, Flatbreads, Salads and Big Plates and they also offer Cheese Plates and Charcuterie if you just want some delicious munchies at the bar. I fell in love with their Truffle Mac ‘n Cheese – made with black truffles, aged white cheddar and Reggiano cheese. This dish literally melts in your mouth with a creamy mixture of flavors and perfectly crunchy breadcrumb topping. The Meatball Sampler is a must-try served with Beef, Lamb and Pork meatballs and Marinara, Wholegrain Mustard and Tomato Chipolte dipping sauces to accompany. Stop by for a drink and some delicious small plates or for Brunch or Traditional Roast Dinner every Sunday.
So Christmas is over, but the cooking is not! As a tradition, I always make breakfast for the family and this year decided to make a delicious recipe for a Potato and Pepper Frittata from my new Williams-Sonoma cookbook Comfort Food: Warm and Homey, Rich and Hearty. A Frittata is similar to a French quiche without the crust or a breakfast casserole but cooked in an ovenproof pan on the stove and then finished by broiling in the oven and served directly from the pan.
This recipe calls for eggs, roasted red peppers and onions with Parmesan cheese and fresh chopped Rosemary which is a delicious Italian style Frittata. You can also modify it by adding cooked bacon, ham, shredded cheddar, asparagus and shallots or crumbled feta or goat cheese. I changed it up a bit by adding some shredded cheddar cheese and chives to the eggs and served it with a side of bacon and some Almond Butter Christmas Stollen (a German holiday bread). The possibilities are endless because Frittatas are so versatile and easy to make..it’s a simple and hearty breakfast or brunch you can make anytime of the year and deeeelish!!
Ingredients:
Yukon Gold Potatoes, 2 med or large
Olive Oil, 2 tbsp
Yellow Onion, 1/2 c. chopped
Orange or Red bell pepper
Large eggs, 8
Fresh Rosemary, 1 tsp minced
Kosher Salt, 1/4 tsp
Fresh Ground Pepper
Parmesan Cheese, 3 tbsp
Preparation:
Thinly slice the unpeeled potatoes. In an ovenproof frying pan, heat the oil over medium heat. Add the potatoes and turn to coat with the oil. Cover and cook, stirring occasionally, until almost tender, about 20 minutes. Uncover and stir in the onion. Cook, stirring occasionally, until onion is tender and the potatoes are lightly browned, about 5 minutes.
Meanwhile, preheat the broiler. Place the pepper on a baking sheet and broil, turning occasionally, until blackened on all sides about 12 minutes (you can also do this on a gas stove directly over the flame burner if you prefer). Transfer to a work surface and let cool until easy to handle. Leave the broiler on. Peel off the blackened skin, discard the stem, seeds and ribs; and chop the pepper.
Stir the roasted red pepper into the potato mixture into the frying pan. In a bowl, whisk together the eggs, rosemary and salt and pepper. Pour the egg mixture into the potato mixture and cook over medium heat until the edges are set. Using a heatproof spatula, lift the cooked edges of the frittata and tilt the frying pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilt again, until the top is almost set about 4 minutes more.
Sprinkle the top of the frittata with the Parmesan, place under broiler for about 1 minute or until the top is golden brown. Cut into wedges and serve hot, warm or room temperature.
This is a yummy Casserole recipe that my family used to make around the holidays. Traditional Pierogies are like Polish or Ukrainian Ravioli, filled with potatoes and cheese, meat and/or Sauerkraut. They are usually made fresh and either boiled or sauteed in butter with onions. This recipe takes the main ingredients (butter, mushrooms, sauerkraut and bacon) and mixes them together with spiral noodles in a casserole dish and then the casserole is baked for a delicious one-pot dish, perfect for Winter! Serve with Kielbasa Polish Sausage or Pork Chops and some Polish Rye bread and butter. Yummo!
Ingredients:
2 onions, chopped
1/4 lb. butter
3-4 oz. cans mushrooms, drained and chopped
6 strips bacon, fried and crumbled
1 lg. can sauerkraut, rinsed well
1 lb. spiral pasta
2 cans Cream of Mushroom soup
1 can condensed milk or 1 c. 2% milk
Preparation:
Boil pasta and drain, fry bacon and crumble. Reserve 2 tbsp of bacon fat and sauté onions in bacon fat and butter. Add mushrooms and sauté 15 mins. Mix all ingredients together, adding soup and milk, pasta, sauerkraut with the sauteed onions and mushrooms, add salt and pepper to taste. Pour into a greased rectangle or round casserole dish, cover with foil. Bake at 375 for 45 mins. Let cool before serving. Enjoy!
If you’re ever in Upstate New York and in the mood for some fresh, authentic pierogies, check out The Pierogie Guy. They have a variety of unique yummy flavors like Sauerkraut and Mushroom, Garlic Smashed Potato, Cheesy Spinach, Buffalo Chicken, and Potato, Cheddar and Bacon..the list goes on! Read more about them and where to find them in my previous blog post “A Taste of Rochester – Top Picks“.
The old fashioned Hot Toddy is the perfect remedy for a cold Winter evening or
when you’re feeling under the weather. The traditional recipe calls for Scotch,
but you can also make it with Whiskey, Brandy or Rum too. Great for colds and
sore throats and all around warming comfort in the Winter time. One of these
and you’ll be up and running (or stumbling…) again in no time!
Ingredients
1 oz. brandy or whiskey or rum (approx 1 shot)
1 tbsp honey
1/4 lemons, juice of
1 c. boiling water
1 tea bag, your choice (Tazo Calm rocks)
2-3 whole cloves
1 cinnamon stick
Orange slice
Preparation
Coat the bottom of a mug with honey and add brandy and lemon juice.
Boil water for the hot tea and steep for 5 minutes. Pour the hot tea into the
honey lemon and brandy. Garnish with a few whole cloves and a cinnamon
stick and a slice of orange. Oh, and don’t attempt to drive or use public
transportation for awhile. You’re better off on the couch or your bed for
some quality sleepy sleep.
Check out this new book by Cal Orey, The Writing Gourmet..it discusses the health benefits of red wine and chocolate and recommends pairings for both. How good can it get? Read more about it on her food blog here: http://calorey.blogspot.com/
Southern-Style Taco Soup is something I discovered when I lived down South in Atlanta. My ex-boyfriend’s Mom (a great Southern cook from Alabama) made this for us everytime we came home to visit on a chilly winter night and it was completely delicious – similar to chili yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes.
The key is the taco seasoning and ranch salad dressing mix – it gives it tons of flavor and a super creamy consistency. Top it off with corn chips, sour cream, jalapeños, cilantro and grated sharp cheddar and you’ve got a hearty soup that eats like a meal. Delish!
1 (15 1/4-ounce) can sweet white kernel baby corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles (Rotel)
1 (4 1/2-ounce) can diced green chiles
Dash of Tabasco or hot pepper sauce (optional)
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated sharp cheddar or Mexican blend cheese, for garnish
Sliced jalapenos, for garnish
1/2 bunch of cilantro, chopped, for garnish
Instructions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
Add the beans, corn, tomatoes, green chiles, hot sauce, taco seasoning, and ranch dressing mix, and simmer over low heat for about 1 hour in a pot on the stove. Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.
Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos.
Last weekend I got an urge to check out the Bryant Park Holiday Market and Ice
Skating Rink to get in the holiday spirit. People were shopping, skating, sipping
hot chocolate and enjoying the scenery as was I (except for the skating part!)
There were rows and rows of holiday gift booths selling jewelry, arts and
crafts, candies, food and other goodies. Lights, skaters, enormous christmas tree,
holiday music, crowds of shoppers and tourists – a typical holiday scene at a popular
main attraction in New York City.
While I was strolling through the maze of shops, I stumbled upon the most delicious
handmade pretzels I’ve had in a long time. I couldn’t help but notice the long line wrapped
around the booths (along with the taunting smell of warm hot pretzels and butter) and
discovered Sigmund Pretzel Shop, artisanal pretzel shop and cafe located in the East
Village in NYC.
They had an adorable tiny booth decked out with delicious hot, soft, fresh baked pretzels
in a variety of flavors: mini truffle cheddar, feta and olive, and mini garlic parsley, and
their traditional mini and large size original pretzel salted with butter. I ordered the mini
truffle cheddar and took a bite of the warm, fat, crusty pretzel covered in melted cheddar
and truffle butter, watched the skaters go by and went to heaven. I love Christmas in New York.
There’s nothing else like it on earth!
This is a really easy to make hearty meal for a chilly winter night. All you need are some gorgeous beef short ribs, onions, tomatoes, vinegar and brown sugar and a few other ingredients – throw them all in the slow cooker on low and let this dish stew for about 4-5 hours. Make sure you’re hungry – it’s filling, warm and delicious. Definitely food coma material!
1/3 c. water
¼ c. tomato paste
3 tbsp brown sugar
1 tbsp prepared mustard
2 tsp seasoned salt (Paula Deen’s House Seasoning)
2 tsp cider vinegar
1 tsp Worcestershire sauce
1 tsp beef bouillon granules
1 tsp chopped garlic
1 can Belgian mini baby carrots, drained
2 lbs beef short ribs
1 small tomato, chopped (or 1 small can crushed tomatoes)
1 small onion, chopped
1 tbsp cornstarch
1 tbsp cold water
1 small bag Yukon gold baby potatoes
In a 3 qt. slow cooker, combine the first 10 ingredients. Add the ribs, tomato and onion.
Cover and cook on low for 4.5 hours or until meat is tender.
Cook baby Yukon potatoes in boiling water for approximately 5-10 mins. Drain.
Cut in halves and quarters and add to slow cooker. In a small bowl, combine cornstarch
and cold water until smooth; gradually. Stir into cooking juices. Cover and cook for 10-15
minutes or until thickened.
Serve in big bowls with some crusty French bread and a side salad. Add a glass of bold red
and you’ve got a heartwarming dish to get you through any cold winter night.
Welcome to Eataly – a journey through Mario Batali’s Italian Wonderland
Ah, Eataly. The hottest buzzword in the New York food scene over the past few months. Grand Opening: August 31st, 2010. Mario Batali and Lidia Bastanich’s dream child venue – I needed to get there. Fast.
After hearing all the buzz about this grand Italian Wonderland, I decided to make several attempts to get a quick glance at this gem, but after two attempts of around-the-block lines of people, I started getting discouraged, as my anticipation grew to get a peek at this amazing palace, just taunting me with the sight of it. I could only peek through the windows with my jaws open, chomping at the bit to get in there. As if I were peering through the looking glass, into another land, surreal and far away from mine.
After waiting over a month to get in this place, I was determined to make my way in and begin my foodie excursion. One Sunday afternoon, my boyfriend and I went on a stroll to Madison Square Park, and on the way encountered a pop-up mini food festival and market. There we bought a variety of fresh herbs and spices and French salt concoctions, and then bought some artisan cannolis (Almond Joy coconut and chocolate, Pistachio Cream, and Chocolate Peanut Butter Cup – um, heaven!) while taking in all the other food stand delights, all the while holding ourselves back to pigging out on fresh Bavarian pretzels, gourmet burritos and Fatty Cue BBQ, knowing our Eataly destination was next.
When we arrived at Eataly, the line was surprisingly non-existent and we bolted through the front door like a couple of kids in a candy shop. We walked in the Coffee Bar entrance, and immediately my eyes grew large and my blood started pumping, taking in the crowds and grandeur of this palatial food hall. First stop: the Cappuccino/Espresso Bar with its enormous, shiny espresso machine and customers milling around it as if they were sitting in a café on the sidewalks of Italy, crowding around the bar, sipping their strong shots of Italian roast, with not a care in the world but to laugh and tell stories with their friends for hours on end. A few counters down and across were imported chocolates and homemade fine desserts such as pastry tarts and mousses, tiramisu and the like. My heart was really pumping now.
As we passed down the hallway, the floor to ceiling shelves seemed to swallow us in with rows of Lavender Honey, Italian teas, nuts and other bite-sized delights that flickered before our eyes at every angle. I felt like I was Alice in Wonderland, who fell down the rabbit hole and woke up in a strange, new land – intriguing and familiar, enticing and strange. I wanted to explore more and this was just the beginning.
We made our way down to the Salumi area and picked up some Italian Proscuitto, spicy Sopressata and a big block of Parmigiana Reggiano – hmmm, appetizers for our Italian feast I have already started creating in my mind. Fontina, Romano, sheeps milk cheese, the selection was endless and daunting. The seafood counter was next, with shiny silver, pink and red whole fish, smoked salmon, baby octopus, clams, mussels, shark and swordfish. Some of the creatures were a bit eerie and scary, but fresh and beautifully displayed on ice with handwritten signs describing the fare.
Next we entered The Piazza – the grand food hall in the center of Eataly with grand arches and domed ceilings carved in fine architectural detail. You could feel a buzz in the air and the energy of a European outdoor marketplace where the Italians gather with family and friends for an all day feast. It emanated a sense of awe and drama, with its tall ceilings, food and wine stations in every corner, a bar and tall tables with stools in the center, as the waiters flew by with massive platters of gourmet cheese, fresh sliced meats, crusty bread and tall flowing glasses wine. I felt a bit claustrophobic as people were fighting their way through the crowds to get a seat in this hectic maze of food heaven. I was excited. Amazed. I felt as if we had arrived at the Queen’s palace in all its glory and I wanted in.
We sat at the bar and ordered an Italian dry red, as we sampled some bread and cheese on a cutting board, watching the other patrons eat and drink with a zest for life. In one corner there was a fresh Mozzarella bar, around the corner “Il Pesce”, the seated counter raw bar and antipasto area. We took our wine glasses with us and made our way to the book store near the beer and wine area, and down to La Pizza & La Pasta, a seated counter and table area that serves artisanal dried and fresh pastas and Napoleon 10” pizzas. The smell of baked bread and garlic overwhelmed us as my hunger grew to find my own tasty morsels to whip up an Italian feast at home.
We made our way to the shelved dry goods, an array of pastas, olive oils, imported cans of tomatoes, capers, artichokes and balsamic vinegars and my hunt became full on for the perfect ingredients for our feast. We bought some whole Cherry tomatoes, Extra Virgin olive oil and garlic, fresh Italian bread, artichokes and jarred basil pesto. I felt dizzy by the overwhelming selection of imported goods, and eventually our shopping cart was so heavy, we needed to take a quick rest from all the madness. We found a hidden kitchen in the back corner of the venue, where Lidia Bastanich holds cooking demos and classes and wine tastings, known as “La Scuola”. This kitchen was stocked and fit for a King as we sat in awe, sipping our wine.
Our journey was slowly coming to an end, 2 hours later, and we passed through Manzo, the formal dining, and meat-centric restaurant, headed up by chef Mike Toscano. It was dark and moody, with a quiet elegant atmosphere. We felt a bit out of place as we snuck through to get back to the main hall to find our way out. We passed the Rotisserie meats bar, eyeing the roasted chickens and meats, and stood at the crossroads signage trying to figure out where to check out. With a slight head buzz from our wine, we passed through the gourmet hall once again, eyeing the chocolates and coffees and desserts. I resisted as the tiramisu and layered cakes and tarts taunted me from the countertops, as my taste buds said yes, and my wallet said no. Pure Torture.
We finally made our way out and headed home, anxious to savor our Italian goodies and prepare our feast. Cracking open a bottle of red, we crushed the cherry tomatoes and garlic, sautéed the zucchini in olive oil, and threw in the parsley and garlic salt we bought from the Spice vendor in the park and our sauce was underway. Sipping our wine and waiting for the Spinach penne and Garlic bread to cook, we nibbled on breadsticks and basil pesto and smiled at each other as I grated the fresh Parmigania Reggiano for our pasta dish.
I felt proud and accomplished, as if I had gone to a strange land on an adventure and learned something new. Bettered myself in some way. A fantastical getaway, if only for a moment…I was happy and complete. It felt good to be in the comfort of my own home, enjoying a homemade Italian meal with my man on a Sunday evening. Check. Mission Complete.
