few months back, while interviewing for the job I now have.  The company asked me to come in for a final in-person meeting.  My company is going through a growth spurt and is in the process of hiring many positions.  While sitting in the lobby, I noticed another woman who was also waiting for an interview.  She sized me up and added a layer of competition that I did not feel was necessary.  They quickly called her in, and I remained in the lobby.  A few moments later, another woman came in and sat next to me.  She was warm ...

s at the Culinary Institute of America.  A few years ago, I took one of these CIA day classes every Saturday throughout the spring and fall semesters. They are great courses for lay-people that want to advance their skills and enjoy a culinary experience beyond that of their own kitchen.  As an attendee, I have found that you can get as much as you want out of these classes, based on the effort and focus you invest in them.

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• Tom Ka Kai (chicken and coconut soup),
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• Crispy spring rolls,
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• Thai Beef Massman curry,
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• Warm ...

This recipe originally came from a book called  “French, Delicious Cuisine Made Easy” by Carol Clements and Elizabeth Wolf-Cohen.  It is the Chicken recipe that I used to entertain for my friend Mike last week (Z and Me: An Afternoon of Entertaining).  Many of you were surprised to find that I did not use cream or butter in the sauce.  In fact, this sauce gets s it’s creamy white texture from slow-cooked garlic, chicken broth and white wine – all of which are used to braise the chicken pieces. 
Now, I have modified this recipe slightly to include the ...

Starting a new job can often be disorienting.  You have to establish new routines, figure out how to find all the office supplies, meet new coworkers and establish new relationships… most importantly, figure out were the best places are to eat.

Fortunately, I now work with a group of really great people, some of whom invited to me participate in my very first Meeting of the Burger Club. The object of said club is, of course, to seek out the perfect burger.

Well, the bar has now been set quite high as the lot of us ventured off to the ...

Between the warm spring weather, a new job and social activities, I’ve been spending less and less time online.  Today, my friend Mike made the trek up from Manhattan to visit me.  So, I prepared a Provencal-inspired meal in his honor.

Mike planned to arrive at about 1:00 pm.  So, I prepped our pre-luncheon cocktails to be ready upon his arrival, passion fruit juice and champagne.

Unfortunately, Mike got a little lost, so started sipping my cocktail while waiting for him.  One turned into two, and before you know it, I had a good buzz going. Poor ...

Spring and fall are my favorite seasons.  My Cherry blossom is finishing up now (pic at full bloom) and my magnolia has just burst into pink beauty.  The Forsythia and unknown shrub with white flowers are both in full bloom.    I have also just found out that two different friends that both moved out of state are now moving back (one to the Hudson Valley, the other to Northern New Jersey) this summer, for totally different reasons.  I am happy!

I experimented with a new theater club this year.  For many years now, I have subscribed to ...

The evening is winding down.  There is a cool breeze coming in from the kitchen window as I sit quietly to share with you, dear readers, the meal I prepared and served to a group of my friends and family.

I love the warmth and comfort of a house full of happy, well-fed people.  No matter how much work is involved, it brings me great pleasure to host guests for a home cooked meal. 

Tonight, my neighbors, Camille, Larry and Ian, my friend Lisa and my cousin Caryn came over for dinner for an informal dinner party.

I started ...

I love the spring.  I love the warm lingering days, the light green buds that sprout from every tree; the lush green spring grass; tulips and daffodils, hyacinths, and the fresh scent in the air.  Most of all, I love the pink trees – Magnolias, cherry blossoms, Pink Dogwood, Lilacs, Wysteria – they are all so magnificent.  When one blossom finishes, the next round of pink emerges! 

This week, I am enjoying a leisurely spring week at home with no alarm clocks to wake me, no long commutes, incessant cell phone ringing or other work-related stresses.  I have just ...

Today I made brunch for my family in celebration of my cousin Michele’s birthday.  We began with Sara Moulton’s Stuffed strawberry recipe (which consists of cream cheese chocolate, orange zest and sugar).

Then I served a sausage and sweet potato soufflé…

We enjoyed buttermilk fried chicken.

Buttermilk biscuits...

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We arrived in Manhattan at about 5:45pm and the curtain rose at 8:00pm, leaving us just enough time to go for dinner.  There is a French Bistro called Tout Va Bien on 50th street, just off 8th Ave that is owned and operated by a French woman.  It is a small restaurant with a series of tables lined up ...