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Strengthening Lives through Cooking and Baking

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Tonight is about using what's in the fridge. I made large raviolis stuffed with ricotta, sautéed leeks, mushrooms, egg, Parmesan and Comte cheese. The sauce is from last night- leftover from braised rabbit and embellished with red and yellow grape tomatoes and fresh basil.One great reason to roast two chickens instead of one; leftovers!Night two: homemade rigatoni with cut up roast chicken, sautéed chicken liver, leeks, mushrooms, peas and crisp bacon. Sauce; giblet gravy, cream, stock and Parmesan. Too good!
Up to something good!Hmmm... Not sure which to cook tonight. Bigoil (chubby spaghetti) or rigatoni.

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August 4, 2009 • Comments (1)
Custom-made caring.

I’m sorry I haven’t posted a blog in a few weeks. I’ve been SO busy cooking and baking! …The kids are all home from school coming and going and their friends, too, have been in and out. It’s been amazing and, I must say, pretty exhausting (especially when added to my work). But having the kids around is such a gift. And, cooking my children’s favorites (as well as their friend’s favorites) has always been my way to convey my understanding of what makes them happy on the inside. (Of course, I’m no dope…I also know that doing this is great way to… continue reading
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