2014 was the year that failure was recognized as an attribute towards the journey of success. That’s if the lesson was learned from the act of failure. This recipe was a difficult dish to develop. It was perfect the first time. The second attempt was too sweet. The third try lacked a flavorful taste. And, when the dish was finally successful, it was perfect.
Besides being known for its Italian style-New York pizza, Saraghina recently opened a new bakery. Essential Italian pantry items, such as bread, morning pastries, olive oil by the pound, spices, cheese, candy and more, are the shop’s speciality. It’s freshly made pasta by the pound is the star. Having access to fresh pasta close to my apartment is a game changer in my menu planning. It means serving dinners made elegant with fresh pasta, and the meals aren’t time consuming. Ironically, the first recipe using Saraghina Bakery’s pasta was a time-consuming Rosemary Chicken Stew with Stir-Fried Collard Greens.
Even as a so-called health nut, I love winter squashes roasted until they’re buttery and sticky-sweet. They’re drizzled with olive or coconut oil, or a little soft butter is brushed on slices. Perhaps they’re sweetened with brown or coconut sugar, maple syrup or honey. A bit of sea salt and fresh black pepper are sprinkled here and there. In my creative mind, winter squashes are flavored with any combination of herbs and spices. Read more →