pring is finally here with summer right around the corner. I love all the good fresh vegetables that start to pop up. The other day I found a pack of heirloom cherry tomatoes that looked so good. So I knew I had to put them to use somehow. Tomato, basil and mozzarella (caprese) salads
uring the week I like to make quick meals. We also don’t eat a ton of pasta during the week. But this past week was an exception. I had made pesto on the weekend that I wanted to use up. Since my husband is on a new routine we have been measuring everything out.
y husband and I said our “I-dos” in Sorrento, Italy, which is known for not only their lemon groves but their Limoncello. One of the things I loved about Sorrento is you could wander down the streets and stumble upon lemon groves. The decor often had lemons painted on tile. Lemons were everywhere. I had
uring the week I don’t spend a ton of time preparing meals. Often times I don’t get home until later so quick meals are what we usually eat. My husband and I take turns cooking during the week usually based on who will get home first. As a result, on the weekends I enjoy spending
his winter we were really spoiled. After the past two we have had though we definitely deserved it! Spring time is here. I love all the things spring brings, Opening Day of baseball season (Go Tigers! In Detroit it is seriously a national holiday), tulips, rain showers, playoff hockey, warmer weather and of course –
had lived in the suburbs of Detroit for the first 5 years I lived in the Detroit area. I was hanging out and working in the city all the time and wasting time and gas driving back and forth. I finally decided I was going to move downtown. This was before Detroit had really started
ou know those nights when you are just craving comfort food? This was one of those nights. My husband and I had just returned from being back home for the Holidays. We were visiting my grandma one night and I had told my dad “if she is offering dinner let her know it would be
hen I think of a bistro I think fresh and gourmet. I think of meals that probably have layers upon layers of flavor. In all my worldly travels I have yet to be to France but I imagine these places as cute little restaurants that are probably family owned with recipes handed down. The definition
rowing up my mom was not the best cook in the world (sorry Mom!) but she did make a few dishes that she had mastered. Lasagna and stuffed shells were two dishes she would make a lot. As I got older it was something she would make on Sundays. She would cook the sauce all