I am saved, I have the Bible as myguide, I can ask my Father anythinganytime anywhere, I come from a family of solid values, Imarriedmy best friend and pastor, I have smart and beautifulkids, I have loyal friends and Ilovemy home and Ilovemy work-at-home job
Mike and I, we love seafood. Isprinkledriedbasil on my pasta each time we eat at Sbarro, and Iwill always find an excuse to put itinstir-fries whenever possible
Ilovethis sauce. a small handful of fresh basil leaves, chiffonade. If you click HERE, you can download their Seasonal Calendar of the month whichincludes some of my seasonal eating and cookingtips and recipes for August eating
Thisis a lovelyrefreshing treat, and it’slight and healthy, too. I’m not ready start mymorning runs whileit’sstill dark out, and speaking of dark, I’m not ready to dye myhair darker and get rid of my blonde highlights, either
What Ilove most about thisdishis the contrast between the flavours going on init. Thisrecipe was a total experiment, and I was so pleased that it worked
When I travel, I want to eat well and foremost inmyprioritiesis to try the local food. Orecchiette alla Crudaiola (Durum wheat orecchiette from Alto Tavoliere, tomato wedges, Nolche olives, basil, flakes of hard ricotta from Murgiama and extra virginoliveoil DOP Puglia) Bottom
My youngest son and Ilove pasta dishes. We specificallylovethis pasta recipe because itis not only a vegetariandish but it also consists some of our favorite vegetables and herb
Myfamilylovedit so much, so we made it several times over the summer. We found a good one that uses basil, a herb that we lovewhich abundantly grows in our garden
Ilovethisdish because it uses fresh ingredients thus makingthis a light and healthy dish. Among the recipes that caught myattention from a magazineI borrowed from our local library was this ground chickendish that reminds me of chicken lettuce wrap
