The best part of the visit was when Grams and the boy conspired to make a real treat for everyone. Some home-made manicottis. This is one baked Italian dish that never leaves me feeling like I ate too much pasta. Before all… Read More

In light of the limitations of our local grocers to provide us with extraterrestrial sea monsters, we decided that we would use scallops as a place holder. For this dining experience, all we need are some sea scallops and bacon for the… Read More

Let’s get the veggies and potatoes out of the way. We roasted everything, in advance of the main event. The main event being our ham. To glaze the ham, we dissolve some brown sugar into some yellow mustard. I would say we… Read More

Usually, I am on top of food fads. A couple years ago it was sriracha, kale  and cronuts. Last year it was chia seeds, bone broth, and gluten-free fill-in-the-blank. But there are a couple fads that are always popular, maybe that means… Read More

We decided to blacken the filets and put over a bed of linguine. So we take the filets, rub a mixture of sugar, salt, paprika, cumin, cayenne, and whatever else sounded good, all over one side. Place in some hot oil, and… Read More

At a wonderful Italian restaurant, La Hacienda, that is noted for its excellent pizza, there is a modestly stated, “anchovy stuffed cherry pepper” in the appetizer section. But if you are so inclined to order such an hors d’oeuvre, what comes to… Read More

Two years ago, Mark was having lunch at the Dog Ears Bookstore in South Buffalo, when he saw on the chalkboard in the cafe a seasonal special, the Thanksgiving Wrap. The ingredients were listed below: wheat wrap with turkey, goat cheese, butternut… Read More

So this weekend, in honor of the Earth’s axis titling away from the sun, we have decided to whip up a homemade chicken pot pie. We don’t need a ton of things to make this happen. Just a chicken, some veggies, and… Read More

One of the finer points, aside from all the great sausage was the sauerkraut that was served with each sausage. I have always loved this side dish. Really good sauerkraut goes down very smooth. It is not too vinegary or salty, yet has… Read More

This may not be brand new too all of you, but I urge you to stick around for the exciting conclusion. The “muff” as they call it, is basically an Italian sandwich, containing salami, mortadella, and ham, with provolone.  Obviously, this is… Read More