If I told you that I had lunch with Mark Ruffalo, would you believe me? Well, I did, kinda. I was actually finished eating, which is a blessing, because otherwise he never could have distracted me from savouring the MUSHROOM Artichoke, truffle, parmesan or the BURRATA Tomato, pesto, balsamic or the PROSCIUTTO Ricotta, fig, olive, walnut crostini I was literally fainting…
Ricotta Gnocchi in Browned Sage Butter
The Big Short is an incredible movie about the sad demise of the world’s economy circa 2008. Did anyone responsible for the disaster pay the price? Nope. Big banks are still sitting pretty, still poised to take advantage of the masses, and regular folks continue to pay the price. For CEOS, Wall Street has rewritten the adage: Fool me once, shame on you; fool me twice, enjoy…
Mushroom Fresh Ricotta Pasta – Spreading Jittery Cook
Everywhere I go these days I wind up telling everyone I meet to check out the Jittery Cook blog (seriously, everyone; the cashier at the pharmacy, the RVH card renewal lady, the x-ray technician, the health food store manager, the Club Intrawest phone lady…). They all seem very enthusiastic and respond like I’ve just given…
Homemade Ricotta – From Scratch to Scrumptious
Lauren Chattman inspired me to try something I’ve never tried before. She made it sound so simple. Only four ingredients; that’s my kind of lazy gathering. She even inspired me to use an ingredient that I generally try to avoid like the plague (guess which one). Every now and then it is good to break…