Delivery day for the Italian Charity event. Thanks for the support
Hi.
Welcome to my blog. I document my adventures in culinary creations. Hope you have a nice stay!
Welcome to my blog. I document my adventures in culinary creations. Hope you have a nice stay!
All in Food & Drink
Workday 7 was all about cookies. Bagging Italian cookies from Marta at Chianti’s here in Richmond, VA
Italian charity event workday 6 completed lots of tasks. We made additional marinara and Bolognese as well stuff mushrooms in preparation for delivery day on October 17th.
We worked packaging mushrooms, garlic bread and lasagna. We also labeled chicken and meatball containers.. Thanks for your support of the Italian event
On Wednesday we packaged meatballs, chicken and lasagna. This workday was a very light evenings of work.
On work way 3 for the Italian takeout event we made Alfredo and boxed previous prepared food.
Italian charity takeout event workday 2 we made Bolognese and Marinara sauces. If you like the what you then click the link in the article and order some.
Italian Charity event takeout workday 1 we made sausage stuffed mushrooms and garlic bread for the event. Italian Charity Takeout event is on October 17th.
Using simple ingredients any college student can create their own hot pocket. These hot pockets can be customized to your tastes. So give it the old college try!
Using my seared ahi tuna technique in a little different way to take advantage of fresh summer vegetables.
Another addition to the college food series with homemade hamburger helper. This dish costs less than 10 dollars. This technique uses your favorite macaroni and cheese pack along with your favorite spaghetti sauce.
My wife’s birthday dinner, grilled pork chops, macaroni salad, deviled eggs, stuffed mushrooms with key lime squares for dessert
Seared Ahi Tuna that is really simple and restaurant quality. Pan seared ahi tuna over bok choy with balsamic and Soyaki reduction served with pan roasted asparagus and sun dried tomatoes
Here is the start of a new college series with techniques that college students can use to make simple inexpensive yummy food. Here is one I still use to this day using the pasta and parmesan cheese. It takes 10 to 15 minutes and costs less than $1.50 per serving. You can add whatever you like to this basic dish and make it your own.
Four course dinner for our special day. Pan seared turbot with lemon dill butter served over fresh corn sauté. Served alongside roasted mushrooms, cippolini onions and pancetta.
Here is my version of a classic summer sandwich with pimento cheese and guacamole added for additional flavor
