Rhonda Pasta

  Oh an ode to my “Minion” friend. Really, no one knows what this little reference means, yet, I insist on supplying it anyway. Over the past few months I’ve been overly delighted to be working in a temporary editing job with a group of nine other amazing “minions,” as we refer to ourselves. It’s…

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Beef Béchamel

This is the mother of all meals ~ Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/;[1] French: [beʃaˈmɛl]), also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine.  It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Thank you, Wikipedia. Inspired by Sarah Fragoso‘s recipe in…

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Grass Fed Mini Meatballs and Minced “Rice”

For years and years I had a preference for protein choices outside of the red meat category. Boy has that changed. I’ve come to CRAVE red meat – daily. I can’t seem to get enough. Meatballs it is, on most days, for me.  Of course, I’ll take a lovely flatiron, hangar, sirloin, ribeye, or NY…

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