A Delicious Trifle …Perfect for Mother’s Day & HAUTE during the summer months!

 I found this amazingly delicious Fruit Trifle by The Girl Who Ate Everything , that I recommend for ANY event during the spring & summer months , starting with Mother's Day, to Memorial Day all the way through 4th of July ending with Labor Day. Enjoy! Patriotic Strawberry Trifle Recipe by The Girl Who Ate Everything [...]

Five WAYS to Decorate Without Flowers

Although  we ALL love fresh flowers there are other options to help decorate ANY table, five actually all listed below: 1. Potted Plants- Daffodils in the spring are always refreshing, pop the plastic container into a small terra-cota container or even be daring and dare to replant them into an unused bowl or mug. Orchids [...]

Wine/Food Pairing 101…Making that Glass of Wine REALLY Count

Having a glass of wine a day is actually considered healthy by world  health organizations. Now , it is our decision on how we want to choose our glass of choice and by doing some reading on wine/food pairings I am hoping that the information below will help you make that decision much more confidently. [...]

how to preserve lemons

One of my favorite fruits NOT to eat straight up but instead for DECORATION!!! CHEAP and BEAUTIFUL!

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I have always been intrigued by preserved lemons.  Seeing the bright yellow orbs afloat in glass jars on shelves of specialty and ethnic food stores always captured my imagination – they seemed to me like delicious, edible lava lamps.  Preserving citrus is an ancient technique, but I only recently realized how easy it is – really, the salt does all the work for you.  And preserved lemons have so many uses – they can be tossed into salads, melted into pasta sauces or used as a garnish alongside fish or oysters.  They liven up any dish with their citrusy brightness, yet can be eaten whole as the salt mellows out their tartness and acidity.  A great way to transition winter citrus into spring.

Instructions followed after the jump>>>

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spaghetti carbonara

I used turkey bacon and it is light and delicious!

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I honestly think that if I had to pick my last meal, a big bowl of spaghetti carbonara would be it.  There is nothing particularly authentically Italian, nor sophisticated, about it.  But it is so imminently comforting.  Since it also features two ingredients more commonly associated with the first meal of the day, there is something a bit naughitly indulgent about it – a sort of “breakfast for dinner.”

I have been in love with Marcella Hazan ever since I made her bucatini amatriciana on a cold Sunday night ten years ago.  Although her recipes seem so simple at first blush, she has an almost magician like ability to turn the most humble of ingredients into something extraordinary.  I only recently tried her spaghetti carbonara {no idea what took me so long}, and I will never use another recipe for carbonara again.  She infuses the olive oil with garlic and…

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