I have a kitchen affliction.
Mostly, this means I peruse magazines and so forth for inspiration and recipes, which I promptly ignore or use as broad guidelines for my own concoctions. You'll most likely find those doctored recipes (with credit where credit is due to the original creators) here, along with an occasional food-related ramble or two. If you care to muse (or read musings) about food and its cousins wine and hospitality, pull up a chair!
Monday, July 11, 2011
Well hello, beautiful...
Garlic, capers, artichoke hearts, black olives, baby bella mushrooms, goat cheese and parmesan. Yes, please!
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