Chestnut cream or puree

1.75 lb roasted or cooked chestnuts, peeled and ground in food processor
1/2 cup organic sugar
1 3/4 cups half and half (water or milk can be substituted)

Melt the sugar and the milk on low temperature. Combine with the ground chestnuts. Stir well and refrigerate.
Serve in a small espresso cup topped with a dollop of whipped cream!!!!


upstate ny apple varieties!


Simple salad, composed of thinly sliced prosciutto, on a toasted slice of bread, doused with green olive oil, mozzarella balls, black brined olives with pits, cherry tomatoes, basil, fennel fronds and thinly sliced bulb, red onion, pepperoncini, olive oil, vinegar, salt and pepper

boil some potatoes, slice up radishes, boil some green beans, some sliced market zucchini, a few black olives and a can of tuna, cover with dressing made from fresh chopped parsley, thyme and rosemary, grainy mustard, wine vinegar, olive oil and a chopped shallot! EASY!!!

Amazing place, Vizcaya museum one of the gems of antique properties in America, here are a few photos from our visit on a very hot day in July.

Spinach end egg burrito at Balans

Eggs, spinach, really delicious, tomato onion salsa, and sprinkled with slices of cheese and green onion!

We were in Miami for a week, happily going out every day and night for our meals but I was craving a home cooked breakfast, so I put together a lovely spread with a tomato from Whole Foods, gruyere from Whole Foods, ham from Whole Foods and organic eggs from Whole Foods, the baguette is from a local baker zak the baker located in the Arts District…very apropos Miami I think!!!


a lovely little salad, at a new place called SAHA specializing in middle eastern food

freshly picked from my front yard…ready to eat or make a pie!!!!

loved the garden, the trellis and the shapes, hundreds of plants and trees, gorgeous place!

A lovely Sunday, walking on the path along the famous Erie Canal and passing the geese and their offspring that make it their home, in Bushnell’s Basin, NY and the Brighton High School Farmer’s Market, my old alma mater



gjelina pizza

gjelina pizza

my favorite kale salad


1 large bunch young kale

4 Brussels sprouts, thinly sliced

one shallot
1/4 cup toasted pine nuts in oil
1/4 cup good grated pecorino
3 radishes sliced
one Meyer lemon
1 tsp mustard
1/4 cup olive oil

marinate for one hour, serve


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