Archive for April, 2015

Three Reasons Why We Need The Oxford Comma

Being a fan of the Oxford comma, and having been corrected by editors when using it, I am especially fond of this superb example of why we sometimes need it.

BTW, the Oxford comma may also be called the Harvard comma. The term refers to the comma placed immediately before the coordinating conjunction (usually and, or, or nor) in a series of three or more terms.

Three reasons why we need the Oxford comma.

Three reasons why we need the Oxford comma.

Thank you to Alexander MacDonald @alex_macdonald for sharing this on twitter and Indira Lakshmanan
@Indira_L for RTing.

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April 30, 2015 at 7:41 pm 2 comments

At the moment I’m doing more cooking than writing in honor of Aries Birthday month

chocolate ganache with strawberries marinated in Grand Marnier. More special desserts for Aries Birthdays.

Aries birthday cake of chocolate ganache with strawberries marinated in Grand Marnier. I adore my Aries men!

April 12, 2015 at 8:04 pm Leave a comment

Easter dinner with roasted rabbit and pasta with mushrooms

Roasted rabbit in white wine with sagne torte con funghi (pasta with mushrooms). Both my own recipes.

Roasted rabbit in white wine with sagne torte con funghi (pasta with mushrooms). Both my own recipes.

The French Côte de Provence Domain de Beaupré was a rosé wine I’d been saving for a special occasion. It was delicious at the beginning of the meal but seemed to turn a little sour at the end. If I made this again, I’d go Italian all the way.

When I saw this delectable Italian artisan pasta (sagne torte) at our local deli, d’Paolo & Sons, I couldn’t resist. Too elegant and tasty to be smothered in sauce, I came up with the following recipe that accented the rabbit every bit as much as I’d hoped it would.

Sandra’s pasta con funghi
4 cups whole dark mushrooms, then chopped fine
6 scallions, chopped fine
2 garlic cloves, chopped fine
olive oil to cover bottom of frying pan
pat of butter
1/2 cup dry white wine
3 tablespoons crème fraîche
salt & pepper
au jus from the roasted rabbit

note: As always, I eyeball ingredients: oil, butter, white wine, crème fraîche. You must sense how much you need and add more if necessary. The sauce is not meant to be “runny,” so go easy on the wine. You achieve the right texture with the crème fraîche, which also binds the flavors. Salt and pepper is according to taste.

sauté onions and garlic in olive oil and butter for 3 minutes
add mushrooms, salt and pepper
sauté until soft, turning gently
add white wine
simmer 5 minutes
add crème fraîche and turn.
turn off heat and let sit until ready to eat.

boil pasta in salty water according to instructions (about 9 minutes, stirring every 1-2 minutes). DO NOT OVERCOOK!
while pasta is boiling, warm the sauce gently
drain pasta but do not rinse
turn onto a platter
add mushroom sauce and turn quickly and gently
spoon generous amount of the au jus (sauce) from the rabbit over the pasta
serve immediately

Marella Artisan Pasta, Sagna Torte, Puglia Italy

Marella Artisan Pasta, Sagna Torte, Puglia Italy

April 12, 2015 at 7:50 pm 1 comment

Wishing you a wonderful Easter and Passover!

Easter at my house is a time for yummy food, delicious wines and good company.

Easter at my house is a time for yummy food, delicious wines and good company.

April 3, 2015 at 9:46 pm 2 comments


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