Archives for category: That's amore

Dearest readers I must apologize…I have been seriously distracted lately. Like “posting once a week…maybe” kind of distracted. And for that, I am super sorry. Life has decided to dish up a big batch of crazy/awesome/not so awesome but necessary events recently and as a result I have become a bad, bad little blogger.

And what has me so out of the blogging loop you ask?

Well, I can’t tell you about all of it…yet, but to start there’s the whole “to get an apartment or to not get an apartment” debate.

By the way, you know you’ve found a winner when a tenant approaches you and, upon learning that you’re checking out the building’s vacancy, says “but you look like normal people!”

Yeah…not exactly what I wanted to hear.

I’ve also been spending a lot of time in Seattle recently, which has resulted in a ton of splendid adventures. Those that rank within a PG-13 rating may appear here in the near future so stay tuned!

But all that aside, I am here today to share a little somethin’ somethin’ with you about our dear friend the asparagus.

Because nothing says “I’m sorry” like a tender bunch of farm fresh produce!  Read the rest of this entry »


Alright kids, this is the final Florida post from my recent Marco Island adventure. 

I know, I know. Sad day.

But look on the bright side! Now we get to move on to happy spring things like farmer’s markets and asparagus and sunshine! Okay, we might have to take a “rain check” on the sunshine ~ it is April in Washington after all. (Get it? Rain check? Ha! I kill me). I digress. Back to the beach we go…

P.S. props go to my padre for the stellar post title!

So, my last day of sun-soaked goodness happened to also be Easter Sunday. And what better way to celebrate than a crazy huge, food coma inducing meal! Okay, yeah I guess you could go to church (and don’t worry I did ~ on the beach even). But for now, let’s just stick to food. 

And so I present to you an Easter feast, courtesy of my loud and proud extended Italian family.  Read the rest of this entry »

If there is one thing I loved growing up, it was make believe. I’d come downstairs and begin my day as one character or another, complete with a costume and the occasional prop. “Alright Brittni, who are you today?” my parents would have to ask. You see, I wouldn’t answer them unless addressed by my “real” name.

A few of my finer moments include the time I scotch-taped a butter knife to my leg in an attempt to mimic Julia Roberts as Tinkerbell in the movie “Hook.” Or the day I decided to steal mom’s eyeliner pencil, smudge it on my face to look like dirt and scrub the floors with a toothbrush a la Cinderella before her fairy godmother showed up.

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If you’re just joining the chat, we’re discussing what to do with a big bag of leftover pignoli. This is part 2 of a 3 part post so please, head on over to post 1 if you’re currently thinking to yourself, “what in the world is a pignoli?” Then come back and have some pasta!

There’s not much that can stop a mother/daughter duo in the kitchen. It’s a bit like Iron Chef actually, both of us bustling about chopping one minute, sauteing the next. Lord help the poor soul who gets in our way. Both the boyfriend and Dad know that when Mom and Britt are cooking, they just need to sit quiet and drink their Blue Moon. Oh and set the table – that’s their job.

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This is part one of a three part post today/tomorrow on pignoli nuts. What is a pignoli nut you ask? Well keep reading kids…and check back later today for part 2.

What do you do with a big, Costco size bag of pignoli left over from Christmas?

Well first, you make Biscotti di Pinoli. But let’s back up a bit.

Pignoli, or pine nuts, are the creamy, white seeds found in between the scales of a pine cone. They are especially popular in Italian dishes and can be used anywhere from your “primi” to your “dolce.” Your familiar with pesto sauce right? Well, one of the main ingredients happens to be ground pine nuts.

And for a little fun food history… pine nuts date back to Biblical times and have even been found in the ruins of Pompeii. Word on the street is they were often a main ingredient in ancient love potions and according to Galen, a second-century Greek, if taken with with almonds and honey three nights in a row…well you get the picture.

One of my favorite pignoli recipes is the pignoli cookie. Traditionally, it is a holiday cookie, however, I like to make them whenever the craving hits.

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