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We wait all year for zucchini plants to produce an abundance of flowers. Growing up, Mom made this for us and I continue...
08/02/2025

We wait all year for zucchini plants to produce an abundance of flowers. Growing up, Mom made this for us and I continue to do the same. We're lucky our neighbor shares all the flowers with us. They're battered and deep fried. They freeze great so we make lots and have them all winter. Just a quick reheat in the toaster oven and they're as good as fresh made.

It's August, which means my brother, David's birthday. His favorite is Mom's herb taralli. I make it every year for his ...
08/02/2025

It's August, which means my brother, David's birthday. His favorite is Mom's herb taralli. I make it every year for his birthday. Mom's recipe is huge, so I make half into taralli and the other half into a special mixed herb focaccia. Happy birthday David!

Each year we kick off the holiday season with a party for neighbors and friends. Aside from Covid, this is our 24th year...
01/06/2025

Each year we kick off the holiday season with a party for neighbors and friends. Aside from Covid, this is our 24th year. I know the favorites and are frequently asked to be sure they're on the menu! We have hot or main dishes on the kitchen island, cold items and desserts are in the dining room. Drinks are set up in the sunroom. Yes, we have a LOT of food and always a great time!

I always keep bags of homemade stocks, and other components in the freezer to pull together a quick meal. On this cold w...
01/06/2025

I always keep bags of homemade stocks, and other components in the freezer to pull together a quick meal. On this cold winter day, there were packages of Italian braised beef, red wine mushrooms, vegetables from roasting under the beef with the reduced juices, beef stock, and cooked farro. All I had to so was empty each bag into a bowl and add fresh greens. Microwave a few minutes and top with Locatelli. You can't get anything better that fast. Of course we had homemade bread to dunk as well.

Usually there are pictures of me with whatever I happen to be cooking at the time. When it comes to pizzelle, Gary takes...
01/06/2025

Usually there are pictures of me with whatever I happen to be cooking at the time. When it comes to pizzelle, Gary takes over. I start the dough, he checks consistency, and all cooking is left to him. Mom taught him well many years ago, and he remains the expert pizzelle chef. He even claimed his own Attic Angel apron! If you happen to get a package of pizzelle from us, know that he gets most of the credit!

Each December, I honor the staff at Attic Angel by making treats for appreciation of their amazing dedication to reside...
01/06/2025

Each December, I honor the staff at Attic Angel by making treats for appreciation of their amazing dedication to resident care. It always includes cookies from Mom's Italian recipes as well as squares of dark chocolate peppermint. This year's cookie was almond biscotti. Our house was overflowing with these delicious treats.

Here are more fun pictures from our heart pizza day. Now that he's another year older, he's mastering the stretching tec...
10/20/2024

Here are more fun pictures from our heart pizza day. Now that he's another year older, he's mastering the stretching techniques over his hands like Mom taught us. After stretching as big as he could handle, it went into the pan to finish shaping. By next year, he may be tossing it in the air like a professional!

Boston Cream Pie has always been a favorite . It was ordered frequently while living in New England and during our regul...
10/20/2024

Boston Cream Pie has always been a favorite . It was ordered frequently while living in New England and during our regular trips back home. It's easy to find almost everywhere there. Not so in the Midwest, so here's the first attempt to make it at my sister's. It's surprisingly easy, so now we don't have to wait for a trip to New England to enjoy it.

Today was the 3rd annual heart pizza making day with our great nephew. We used Mom's dough recipe with pepperoni and veg...
10/19/2024

Today was the 3rd annual heart pizza making day with our great nephew. We used Mom's dough recipe with pepperoni and vegetable toppings. It started 3 years ago when he wanted to make Mom's pizza but couldn't get a round shape. It turned out to be more of a heart shape, which started this tradition. This time he had the idea of making a heart shape with peppers in the center. We had so much fun! Next time he said he wants to make a smiling face pizza. Let's see how that turns out.

Here's what was cooking for our family get together. Nonni's meatballs and homemade rustic bread to dunk in the gravy. I...
10/14/2024

Here's what was cooking for our family get together. Nonni's meatballs and homemade rustic bread to dunk in the gravy. It doesn't get any better than that! It reminds me of when we would all be at Nonni's on Sundays with her at the stove preparing this traditional meal, served over homemade pasta...of course.

We love zucchini and are lucky to have generous neighbors sharing with us. Here are some of our favorite recipes enjoyed...
09/03/2024

We love zucchini and are lucky to have generous neighbors sharing with us. Here are some of our favorite recipes enjoyed growing up making them with Mom, continuing each year to this day. Batter fried zucchini blossoms were eaten as fast as Mom could make them. Large zucchini is perfect to stuff with sausage vegetable filling. Zucchini pie is a staple. Mom would make it for me when I was travelling so I always had a snack in hand. Baked risotto stuffed with zucchini is always a hit. And of course, zucchini bread.

I had the best opportunity to teach a Stuffed Pasta class at The Book Kitchen in Mineral Point. As with all my classes, ...
05/22/2024

I had the best opportunity to teach a Stuffed Pasta class at The Book Kitchen in Mineral Point. As with all my classes, family recipes and stories are the theme. It started with Mom's pasta dough recipe. Fillings were ricotta for tortellini from Mom, and pumpkin mostarda for ravioli from my Milan cousin, Lucia. After spending a fun time crafting stuffed pasta, we shared the results of those recipes.

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Verona, WI
53593

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(608) 333-1803

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