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I guess I should add to this title “…another in an ongoing series.” Who knew that when I started writing I would wind up seeing the world through Panna Cotta colored glasses? Who knew it would come to this – when I think of a flavor I assign it an up or down vote on […]
Bonnie, old friend and lover of all things Sicilian, this one is for you. This is one very adult homemade jello.
Okay, so you are wondering about the title. I can hear you all now. Adri, that is SO not you. What are you thinking, writing a title like that? What’ll people think? Kinda snippy, Dudette! Let me set everyone straight right now. Don’t think anything about it, and since you asked, yes, I like […]
So dramatic. So exotic. Winter in Sicily. Breakfast in the finest hotel. I am talking about blood oranges, Moro blood oranges in particular. Does any citrus make such a statement? This fruit will have you seeing red. Cut a Moro open and see brilliant crimson throughout. Juice it and see an opaque liquid as dark […]
The French have Creme Brulée. The Italians have Panna Cotta. Creme Brulee is thickened with eggs. Panna cotta is thickened with gelatin. Both are creamy. Both are delicious. Today’s post is Italy’s answer to the French. And I think it is a great answer. … Panna Cotta can be made with lots of different dairy […]