Liz, your insight, wisdom, and graceful writing style delight me every Sunday. I won't try many of the recipes, but I have some very nice green beans and I'm going to make last week's bean and tomato dish.
Maryellen, you probably don’t know the great influence you had on me many years ago. You may recall that Ellen and I were vegetarians in our late teens, early 20s. It was spending time at your home (and at the dinner table) that I first heard about cookbooks like The Vegetarian Epicure and the Moosewood Cookbook, books that still grace my shelf.
I made bread for the first time using an Anna Thomas recipe, and tasted things that were a long way away from my mother’s traditional Italian cooking. So thank you for contributing to my culinary education ❤️. I hope you try and enjoy the beans. Biba Caggiano’s recipes are the best of Italian food: excellent ingredients, simply prepared.
I am delighted to hear that I contributed, in a small way, to your early development as a cook and lover of cookbooks. You have far outstripped me! - and that delights me.
Great post. :) I'd really like to try the corn stock now too--sounds lovely!
Thank Kerry! It really is nice. I freeze fresh corn too so when I make a corn soup in the dead of winter it packs a double summer punch!
Yum! Sounds fab!
Lovely Elizabeth! I didn't know you could make stock from corn cobs. Thanks for sharing.
It’s really lovely!
Liz, your insight, wisdom, and graceful writing style delight me every Sunday. I won't try many of the recipes, but I have some very nice green beans and I'm going to make last week's bean and tomato dish.
Maryellen, you probably don’t know the great influence you had on me many years ago. You may recall that Ellen and I were vegetarians in our late teens, early 20s. It was spending time at your home (and at the dinner table) that I first heard about cookbooks like The Vegetarian Epicure and the Moosewood Cookbook, books that still grace my shelf.
I made bread for the first time using an Anna Thomas recipe, and tasted things that were a long way away from my mother’s traditional Italian cooking. So thank you for contributing to my culinary education ❤️. I hope you try and enjoy the beans. Biba Caggiano’s recipes are the best of Italian food: excellent ingredients, simply prepared.
I am delighted to hear that I contributed, in a small way, to your early development as a cook and lover of cookbooks. You have far outstripped me! - and that delights me.
Paying it forward ❤️