Roast Pumpkin Stuffed with Cheese and Mushrooms – Zucca al Forno

With Thanksgiving and holiday season just around the corner, it is always useful to have an accessible pumpkin recipe to fall back on, with which to grace the table.

Pumpkin and squash are not relished in my family (except by yours truly) and so I rarely go to any great length in seeking out recipes.  However, since I was cooking for an event in Boston just a few days ago, at our Giardini di Sole showroom in SOWA (, I looked to my North American partners Sandy and Libby for some advice.  With no cooking facilities within the showroom itself, the recipe had to be a) portable, b) Italian and c) crowd-pleasingly good.  With the usual flair that characterises Sandy’s problem-solving outlook, she came up with the idea of adapting Marlena di Blasi’s recipe for ‘Zucca al Forno’ (the link to this recipe is provided at the bottom).  It promised to be just as Sandy had predicted … very good indeed.  And I shall definitely make it again at home … and who knows, I might even convince other members of my family to re-think their reluctance to pumpkin.

Take a look at the adaptation of the original recipe.

Ingredients: 12oz of mushrooms and 12 ozemmenthaler cheese, 7 slices of firm textured day-old bread, 2 cups mascarpone, 4 oz freshly grated parmesan, 3 eggs, freshly grated nutmeg, 2 large onions.  Salt and pepper.  A pumpkin weighing between 2 and a half to 3 pounds.


1 2 Chopped onions need to be cooked in plenty of butter …3 Cut up mushrooms are then added to the onions after about 5 minutes …4 Trim the slices of bread of their crust ….5 6 7 The bread needs to be transformed into croutons: by frying it in plenty of butter.8 The cooked mushrooms, the grated emmenthaler, the parmesan, the freshly grated nutmeg, the mascarpone and the eggs … all need to be combined.  Taste the mixture and add salt and pepper to preferred taste.9 Divide into three equal portions.  The pumpkin requires three layers of this mixture, plus two layers of the croutons.9a

I placed the knife in the middle to indicate that we are dividing the croutons in two portions, one for each layer.
11 Draw a ring around the top of the pumkin.  This will make it easier for you to cut the top of the pumkin off. You will need a sharp knife for this and lots of patience as well as strength.  Take your time and be safe.12 All the seeds and stringy bits have to be removed …13 And here is our emptied out pumpkin (well, yes, a few seeds were left … who cares), acting as a vessel for all the goodies that are now going to be filling it.14 The first layer goes in …. 15 Followed by the first layer of croutons.  Continue with the second layer of the mixture, followed by the second layer of the croutons and finish with the third and last layer of the mixture.16 Here it is just before the top was placed back on again.17 Pop the pumpkin into the preheated oven … and bake for 1 to 1 and a half hours.  Ovens are irritatingly quixotical in their design and so you will have to judge for yourself when the pumpkin is indeed ready. 18 We transported the pumpkin to the showroom, wrapped in plenty of aluminium paper.  Here I am about to ‘unveil’ this beauty (which had just been warmed up in a microwave oven) ….19

And here it is in all its glory.  And yes … nothing was left by the end of the evening !

Zucca al Forno Ripiena con Porcini e Tartufi
(Whole Roasted Pumpkin Stuffed with Porcini and Truffles)
Serves 8-10Ingredients100g/3½oz (7 tablespoons) unsalted butter
2 large onions, finely chopped
350g/12oz fresh wild mushrooms (such as porcini, ceps, chanterelles, portobelli), rinsed, drained, dried and thinly sliced (or 115g/4oz dried porcini, softened in 125ml/4floz/½ cup warm water, stock or wine, drained and thinkly sliced)
2 whole black diamond truffles from Norcia (or 2 canned black truffles or 85g/3oz black truffle paste) (optional)
sea salt
1 teaspoon freshly ground black pepper
750g/1 lb 10oz (3 cups) mascarpone cheese
350g/12oz Emmenthal cheese, grated
115g/4oz fresh Parmesan cheese, grated
3 eggs, beaten
2 teaspoons grated nutmeg
8 slices firm-textured, day-old white bread, crusts removed and bread cut into 2.5cm/1in squares
1 large pumpkin or squash, about 1.8-2.25kg (4-5 lb) in weight, its stalk end cut around to form a cap, seeds and string removed from the cavity (retain stalk end for later)MethodPreheat the oven to 190ºC/375ºF/Gas Mark 5. In a medium sauté pan, melt 40g/1/2oz (3 tablespoons) butter. Add the onions and mushrooms and sauté until both soften and the mushrooms give up their liquors (if using dried mushrooms, strain the soaking liquid and add it to the sauté pan). Add the truffles or truffle paste, if using, and mix well. Add salt and the pepper.In a large bowl, combine all the remaining ingredients, except the bread, remaining butter and pumpkin or squash; season with liberal amounts of salt and pepper. Beat until well combined, then stir in the onions, mushrooms and truffles. Melt the remaining butter in a sauté pan and brown the bread, tossing the pieces about in the pan until they are crisp.Place the pumpkin or squash in a large, heavy baking dish or on a baking sheet. Spoon one-third of the mushroom mixture into the pumpkin, add half the crisped bread, another third of the mushrooms, and the remaining bread, ending with the remaining mushrooms. Top off with the pumpkin cap and roast in the oven for about 1½ hours, or until the pumpkin flesh is very soft.Carry the pumpkin immediately to the table, remove its cap and spoon out portions of its flesh with the stuffing. The dish needs only a cool, flinty, dry white wine as accompaniment.Reproduced with the kind permission of Marlena di Blasi from her book, A Thousand Days in Venice: An Unexpected Romance, published by Virago Press
Posted in Antipasti, Basic Techniques, Contorni and/or side dishes, italian home food | Tagged , , , , , , , , , , | 1 Comment

Yet Another Meatball Recipe: Mrs Alberta Cavassini’s Polpette from Frascati

This is quite a long post.  If you, dear reader, can’t be bothered with all the chit chat, do by all means go straight to the recipe, where the dotted line is.  What you might like to know in advance is that these meatballs are made using beef only and no other meat.  Also that this is actually ‘two’ recipes: one for the meatballs and one for a sauce that will grace any egg pasta.  This post could also fit into the ‘Loving the Leftovers’ category …


Frascati, my mother’s home town, and the town that was always ‘home’ to me, even when I lived abroad as I was growing up, was famous for its rich recourse to nicknames.  My grandfather Riccardo Tranquilli, for instance, who was well endowed with a good sized nose, received the nickname ‘nasone’ (big nose).  Maybe the meting out of nicknames was a common practice in other Italian villages and small towns, who knows, and indicative of ‘the way we were’.  But the habit has not petered out to full extinction, at least not within my generation.   My friend Massimo Ciani, known to everyone in Frascati for his news kiosk in the main piazza, is a great lover of fireworks (noisy ones at that) and is fully aware of being referred to by the moniker ‘u bottu’ … meaning The Bang! in Frascatan dialect.  He organised a wonderful display of fireworks on the occasion of his brother’s wedding on a beach in Tuscany, I remember it well.  And one of my favourite butchers in Frascati will always be, to me, the son of ‘Labbrone’ (meaning Big Lip) even though his name is Signor Cavassini.


Mr Cavassini is very fond of me, as a customer, because I don’t ask for lean meat and because I like to play around with cuts of meat that other people tend to look askance at.  I like his shop because the meat is truly excellent and he cares a lot about its source.  I’ve never been disappointed, not once, and that is worth the higher prices of the meat  he sells.  There is an Italian saying that goes something like this: When you spend more, you actually spend less (Chi più spende, meno spende).  I have engaged in not a few attempts to make my husband see the wisdom of this adage and he usually agrees with me …. usually.


As a third generation family butcher, Mr Cavassini has a certain air of authority about him and he knows a lot about the meat industry in Italy.  I like to ask his advice on most occasions but there are times when I know exactly what I want and let him know in no uncertain fashion.  And thus it was with my latest ‘polpette’ (meat balls) recipe.  Polpette are one of my husband’s most favoured midweek dishes and he once remarked that the ones prepared by my cousin Teresa were truly delicious.  I asked her what meat she used and she told me the cut: ‘la pezza’.  This is Roman for ‘scamone’ which in English translates into rump steak.


I have been using minced rump steak ever since and the only people to raise their eyebrows are the butchers because most people would not usually use such a ‘noble’ cut of beef for plain ol’ polpette.  What can I tell you? Mr Cavassini, son of Labbrone, thinks I am a wizard for doing so and will praise my choice to any other client waiting to be served in his store.  Here he is, brandishing the rump steak just before he minced it.1d

His wife, signora Alberta, sits at the till and basks in her husband’s glory and reputation.  She is a little shy and retiring by nature and when, the last time I was there, I ventured to ask her how she made her polpette … she just shrugged her shoulders, as if to say, ‘just like everybody else’.  I had to push her quite hard to come out with it, not to mention take a photo of her!, and the result is behind today’s post.


Yet another polpette recipe !  And what a good one!  Do be sure to make lots of tomato sauce to accompany them because that way  … the added bonus is that you will also make yourself a beautiful ragù with which to garnish a glorious dish of tagliatelle or fettuccine. Definitely worth the effort.  Thank you Mrs Alberta Cavassini !

1e This is a soffritto.  Three parts onion, two parts celery, and one part carrot is the rule set by the trained chef.  The trained home cook is quite happy to make do with: 1 large onion, 1 celery stick, 1 carrot.   Chop the three ingredients separately and then add to the pot.  Cook gently over a low heat in plenty of olive oil.  The soffritto must not ‘brown’, it must braise and this can take 10 minutes.  There is no need to add salt.  Not at this stage.


When the soffritto is ready, add plenty of plum tomatoes or passata … and let this turn into a sauce by simmering for at least 20 minutes.  Add 1 teaspoon of sugar and sprinkle a little bit of salt.  It’s a very self-reliant preparation and doesn’t need much supervision.  You don’t even have to stir it, unless you enjoy stirring occasionally.  Stirring can indeed be very zen inducing … hypnotic even, or relaxing.  Stirring is a ‘gesture’ of cooking. Rather like a caress …

3 While the tomato sauce is simmering away, get hold of any stale bread you might have and moisten it … either with warm milk or with warm water … warm stock (broth) if you have any works too.  The stale bread must turn into soggy bread that is likely to ‘disintegrate’ into the meat itself … squeeze the soggy bread crumbs very hard, eventually, to get rid of any excess liquid.  And then let them rest in a sieve/strainer until required.

Other Ingredients:

(1) Get hold of 2 egg yolks for 1 kg of meat.  (2) Grate some parmesan cheese (2 teaspoons for each 100g of meat will do nicely, add more if you think it will enhance what you are preparing).  (3) Have some nutmeg to grate at the ready.  (4) Get hold of some double-concentrated tomato paste.  This last ingredient was not mentioned by signora Alberta but was suggested to me by my friend Liz Macrì Zangrilli … who is one of the most accomplished home cooks I know.  Her family hails originally from Calabria and I fell in love with her mother’s polpette and the tomato paste was an essential ‘secret’ ingredient.

Okay then … time to make and shape the polpette.

4 What you see in this mixing bowl are: the minced rump steak, a couple of egg yolks, one large squirt of the tomato paste, plenty of freshly grated parmesan cheese and a good grating of nutmeg.  Also … plenty of good quality salt (i.e. the kind of salt that is dried naturally and is healthy and NOT like table salt which is chemically dried and probably contains traces of aluminium to keep it dry).  Sel de Guérande is what I use most of the time but if you prefer Himalayan Pink salt or sale di Cervia or sale di Mottya … by all means use that.  The point I wish to make is that if you do not add the appropriate amount of salt to your dishes, your food will taste of next to nothing.  Ask any trained chef if you don’t believe me.  Look up this issue on the internet to gain a better understanding.5 Start by mixing all the ingredients with a fork.6 Then add the soggy bread crumbs.7 And then use your fingers to combine all the ingredients.  It’s like playing with playdoh when we were little …8 And here are the polpette, waiting to be cooked.9It is very important, said signora Alberta, that the tomato sauce be very hot and bubbling away when you are about to add the polpette.  The heat will ‘seal’ the meat and prevent them from falling apart.
10 Add the polpette, carefully, to the bubbling tomato sauce.  Because I was making a good amount of meatballs, I used a very large saucepan, one I usually use to boil water for pasta or to cook large amounts of spinach or cicoria.11 There were some parsley stems lurking about in the fridge so I added those too.  Unfortunately I can’t remember how long I let them cook over quite a lively heat (not too strong, however).  I took great care in separating the polpette so that they wouldn’t stick together.  I expect it would take about 15 minutes to get them cooked.  All you have to do is keep an eye on what’s going on, check, taste, and make sure.  All cooks … be they professionally trained or home cooks … need to always taste, taste, taste.  More salt might be required, for instance.  Some pepper might be nice too.12 Here they are, as soft as pillows and full of taste, ready to be served with some of the sauce slathered over them.13 A close-up.
15 A good indication of what can take place once the polpette get eaten.  Someone at the table will want to mop up the sauce with some bread (‘fare la scarpetta’ it’s called in Italian).  Table etiquette says it’s not allowed but we all do it …

And that is the end of the first recipe.

Here (see below) is recipe number two: a hearty pasta sauce.  We used it the next day for our lunch.  It was a Sunday and an egg pasta with ragù is as traditional as it gets.

17 18 I had put the water onto boil to cook the egg pasta.  In the meantime, I added some of the cooking water to ‘loosen’ up the ragù.19 When the pasta was cooked, I put it directly into the saucepan with the sauce, over a high heat.20 This is a line of ceramics designed by Cassandra Wainhouse and sold by Giardini di Sole which I absolutely love and adore.  It is so versatile as well as useful and beautiful.21 22 23 Shower plenty of parmesan cheese over the pasta and Buon Appetito !

And … guess what?  There were some polpette left over too …

24Loving these leftovers !

Posted in Basic Techniques, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes, Primi (first courses - usually a pasta or risotto), Secondi (main course | Tagged , , , , , , , , , , , , , , , , | 9 Comments

Chocolate Cake from an Island – La Torta Caprese

Chocolate cake is nearly everyone’s favourite.  And this is my favourite chocolate cake to prepare for one simple reason: it is easy to make.  I am not a baker by calling and this recipe ruffles none of my cake-making fear-mongering feathers.  Served  with custard or whipped cream, or even ice cream, it is a crowd pleaser.  As it contains no flour, people who are gluten intolerant can also enjoy it.  Lots of chocolate, the good kind (i.e. minimum 60 or 70 percent cocoa solids) is very good for one’s memory, apparently, as well as overall health.  Do you need any more reasons to give this recipe a go?

The cake may have originated on the island of Capri … hence the adjective “caprese” (

Ingredients: 250g butter, 200g sugar (divided into two parts), 300g almonds , 5 eggs, the egg yolks separated from the whites.  Oven temperature 180°C.  Cooking time: approximately 1 hour (this will depend on the oven.  Ovens are notoriously temperamental).

1 2 Toast the almonds in the oven for about 10 minutes.  Make sure they don’t burn !3 When the almonds have cooled down, process them into a thick meal. It doesn’t have to look like the consistency of flour …4 The size of the spring-form pan (baking tray) should be between 24-26 centimetres.5 5a Cut out some parchment paper to fit the bottom of the baking pan …5b Butter the paper and the ring around the pan too.  Set aside.6 The chocolate needs to melt in a bain-marie (double-boiler).  This is my version.  If you don’t own a double-boiler, don’t worry.  You can place a soup plate over a pan of simmering water and melt the chocolate that way.7 The chocolate bar needs to be cut up a little … to hasten the process of melting.8 The chocolate needs to melt over a very low heat … and it can take 5 minutes or more even ….9 While the chocholate is melting, place 5 egg yolks, 100g of sugar and all the 250g of butter in a food processor and whisk it into a creamy consistency.10 Here is the result.11 Then beat the 5 egg whites until they are are quite stiff.  Add the remaining 100g of sugar by and by, as you whisk the egg whites.12 Place the almonds and egg and butter cream into a mixing bowl.13 Remove the chocolate from the source of heat.  Allow to cool for 1 minute.14 Add it to the mixing bowl.15 Combine the ingredients with a wooden spoon or a spatula …16 Add the whipped egg whites last.17 And there it is ! Ready to be baked.18 19 Just out of the oven … It may look ‘dry’ on the surface, but it was nice and moist within.20 21 22 Everyone liked it.  It is very rich and satisfying and so a little goes a long way.23I served the cake with some crema pasticcera (baker’s custard). Here is the link if you’d like to make it:

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Sweet and Sour Squash for Sunday’s Roast …

It’s that time of year … pumpkins and squash and Thanksgiving if you live in the USA … and orange being such a gastronomically beautiful colour !  Not to mention the fact that orange is supposed to be THE colour that is good for the liver and its functions … maybe, I suppose, because orange is such a friendly colour, don’t you think?

This post comes just after another in which I listed my family’s disinclination towards certain vegetables (i.e. fennel).  Well, if I can find ways of disguising fennel into an approachable vegetable for them, I have to raise my hands and just give up altogether when it comes to squash  (pumpkin), sigh.  Even today’s version – a Sicilian recipe that relies on a sweet and sour and minty infusion – was not to their liking.  You can bring a horse to the water but you cannot make it drink.  Just as well there are plenty of people who DO like squash and pumpkin and who, I think, will appreciate this recipe.  It is fairly simple to make and can be prepared the day before.

1 Slice the squash …2 Heat up some olive oil … 3 Fry the slices of squash, in batches … a few minutes on each side.4 5 See? You fry the squash until it browns, almost.6 While you are frying, or before you start to fry, place 1 cup of white wine vinegar in a small saucepan.  Add 3 spoonfulls of sugar and some mint leaves. Bring the vinegar to a boil and simmer until the sugar dissolves (it won’t take long).7 Avail yourself of a strainer and pour the sweet-and-sour vinegar over the fried squash.8 I love the way the squash glistens under the syrup.9 Sprinkle some salt and white pepper if you like it … and add fresh mint leaves. I had run out of mint so had ato use marjoram instead.11 12 I served the squash with our Sunday roast that evening.  Roast veal … Here is the reciipe, if you are interested : Roast potatoes …14 Artichoke slices, dredged in flour and then fried.

A very nice Sunday roast indeed …



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Pan Braised Fennel and Ricotta Starter

Fennel is one of the least beloved vegetables in my family.  It will get nibbled at if a dip is in the vicinity, and it will even be appreciated in an orange and fennel salad – but that’s about it.  I vaguely remember roasting fennel with tomatoes and olives following a Delia Smith recipe but, again, that was eons ago and the fact that I don’t remember the recipe says it all.  More recently, I seem to remember roasting some fennel in the oven but had to disguise it under a good amount of bechamel and parmesan cheese.  I can only draw the conclusion that, when cooked, fennel always needs some kind of dressing up or ‘cover’.

Yesterday I decided to imbue this rather spiffing looking vegetable with a ‘cover’ that might distract from its aniseed-like imposition.  Hence the following recipe.  Result? Favourite daughter liked it, favourite son continued to give it the no no.  There is no pleasing some people !  As for me? Mmmm.  It lacked a bit of ‘wow’ factor but I think it could make a very pleasing buffet starter.   I think adding a bit of mortadella might do the trick, I’ll try it next time and let you know.

It is, however, rather quick and very easy to make and that alone gets a lot of points from me.  See for yourselves:

1 Cook the fennel in simmering salted water for about five minutes, or until vaguely tender (do not let it cook to a mush).  Drain well.2 Add some olive oil to a saucepan and cook the fennel.3 Cook and toss it until it browns.4 Add a sprig of fresh fennel frond for colour …5 And bring to the table.6Have some ricotta lying cunningly in wait on the table and ask each diner to avail themselves to as little or as much ricotta as they would like to indulge in.  A little bit of your best olive oil, a pinch of salt, a sprinkle of pepper and … voilà !


P.S.  Just last week, at an Italian cooking class I was doing in Vancouver, we decided to present this recipe and we jazzed it up a little in a most delicious way (thank you Libby !).  We added toasted pistachio, a teensy drizzle of honey, and freshly grated orange zest.

IMG_0172Here we are, braising the fennel …

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Thoreau and a Chicken Cordon Bleu

“To affect the quality of the day, that is the highest of arts. Every man is tasked to make his life, even in its details, worthy of the contemplation of his most elevated and critical hour.”

I came across this quote of Thoreau’s only very recently.   It must have struck an existential chord because my mind seems to want to regurgitate it, to be mulled over, in unexpected ways.   Cooking daily meals for instance.  Cooking a family meal ranks among ‘the hightest of arts’, say I.  And for the most part, I engage in all that it entails with great gusto.  There are some days, however, when the very idea of ‘affecting the quality of the day’ makes a Gordon knot of one’s already twisted knickers.

Picture the following virtual scene.  ‘All right then … what would you like for dinner this evening?’, I ask members of my family.  This question is met by blank stares more often than not, and that’s if they are even looking in my direction.   The hesitant response is usually a variation of: ‘Oh whatever. Whatever is easiest.’   They think they are being obliging and nice.  And they think I am being nice.  I am not being ‘nice’, not altogether at least.  I am asking because I am in a hurry or tired or otherwise constrained by deadlines that day and having to think up a menu will mean yet more efforts calling upon my implacably dwindling attention.

It’s hardly right, now, is it.  And so I energetically enjoin members of my family to kindly understand how unhelpful they are being and to put forward at least one meal suggestion.  That’s when they realise I mean business and get to work but even then, on average, their ideas are a bit random and not necessarily inspiring.   And that’s because thinking requires ‘existential’ effort as well as taking up non-negotiable ‘physical’ time.  It may be an ‘invisible’ activity but … it most definitely requires time and we are all prone to wanting to cut corners in that regard.

If the details of life are to be worthy of our contemplation, we must find ways to coax meaning into them — otherwise anything we do that has to be done will be heavy and feel like a chore or dreary drudge.   Cooking takes time, it does.  And creates work by way of washing up.  That and one has to do the shopping first.  But I cannot think of a better way ‘to affect the day’ than to imbue the act of nutrition with the seasonings of care and affection.


The devil in the detail of this recipe was the fact that my son used to adore this dish when he was a kid.  In those days, and before I knew better,  I used to buy pre-prepared cordon bleu cutlets at the supermarket.  They were so quick and easy to prepare and resulted in smiles all round in the kiddy department.  Once I got wise to the list of dubious-quality ingredients that went into these industrial cordon bleu cutlets, they were naturally banished from my kitchen.  My son reminded me of this a few weeks ago when, upon my refrain, ‘What would you like for dinner this evening?’, his answer was quick off the mark – cotolette cordon bleu.  You should have seen the arch of my raised eyebrow.  Now that was a ‘proper’ suggestion, and none of that feeble ‘oh everything you make is so good Ma, whatever is easiest’.  And the following is the result.


1Gruyère cheese, eggs, ham, slickes of chicken breast.  Breadcrumbs too.2Beat the eggs and add some freshly grated parmesan.  I tablespoon per egg.  Also add salt and pepper to this egg mixture and, if you like it, a pinch of nutmeg.3Beat well and set aside.4Compose the cutlet.  Place a little bit of ham and cheese on one half of the chicken breast.5Then fold it over so that the ham and cheese lie snugly within.  Prepare all the pieces of chicken like this and set aside.

I made a celery and potato mash to accompany the cutlets.



Boil the celery in salted water until tender …
8Process …9Add the boiled potatoes to the celery slush ….10Add a nice lump of butter and mash it all up. Set aside.

Time to cook the cutlets.
11Dip them in the egg mixture first so that they are well coated …12Press them well into the breadcrumbs, again … so that they are thoroughly coated in them.

13Make sure you press very hard.14Here they are, ready to be pan fried.15I used olive oil.16Fry first on one side … only for a few minutes …
17And then on the other side.  These cutlets are quite heavy, so I used two spoons to turn them over.18I overcooked one of them a bit … sigh.19But it still tasted damn good !20I obviously wasn’t inspired enough to slice the radishes a little bit more thinly. Ah well.2122I had also steamed some broccoli florets.  What you might call … meat and two veg.  Not bad for a week-day dinner.

Posted in Basic Techniques, Contorni and/or side dishes, Herbs and plants, italian home food, Secondi (main course, usually meat based) | Tagged , , , , , , , , , , | 8 Comments

Monday’s risotto – Risotto with Beaten Eggs


An old post but apt for today … with the weather changing (i.e. getting colder) comfort food is required for sure …

Originally posted on My Home Food That's Amore:

So … Monday late morning, almost lunch time,  and I’m fighting shy of a foul mood on account of the foul weather and realise there are going to be 4 of us for lunch today.  I do not normally “do” lunch and that’s because it’s usually just me at home and so I tend to eat leftovers, or see what’s in the fridge and make a salad, or scrambled eggs, or some cheese or ham. And besides — who has time to cook lunch?

But there was a definite nip in the air today and this called for something hot to keep the rest of our busy day going.  Home-maker’s dilemma?  What to do, what to do, what to do? (say it fast enough and you’ll sound like an owl or a turkey).

The fride door, once opened, revealed the menace of its ajar state.  Not much there.  Not even…

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