Italian Pot-Roast

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“Undoubtedly, there would be very few men that would decline an invitation to sit down to a juicy tender beef blade pot-roast…no matter what time of the year. Naturally, remembering that a pot-roast is a ‘ress-demanded and a less-tender meat cut, it must be braised slowly until tender.” Taken from “The Rural Homemaker: Volume Two” by Margaretta Dewey. Original publication,1954. Last addition 1979.

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Italian Spaghetti Sauce

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My favorite part of spaghetti has always been the sauce. The pasta is just the tool I use to soak up the sauce. So, I was quite surprised when a friend of mine confessed she did not like spaghetti, “It’s so bland and boring.” Bland? Boring? Fresh garden ingredients picked at their peak simmered in some of the most delicious herbs and spices. How can that be boring?

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