I'm finally back from an unexpectedly long vacation.
In the next few days, I'll continue where I so abruptly left off, which was posting my responses to Jill Pellettieri's article, Kitchen Confidential. Topics include ruminations on the differences between industrial and artisanal foods, processed foods, and restaurant food.
Thanks to those of you who've emailed me with encouraging words about this blog. I hope you'll continue to drop by!
My in-laws have been visiting from Genoa for the past few weeks. The other evening we hosted an impromptu cocktail party and my mother-in-law concocted a colorful aperitivo that had our guests smacking their lips and begging for the recipe. They were surprised at the simplicity: one part Campari, one part orange juice (freshly squeezed isn't necessary but try to avoid the made-from-concentrate variety), and one part Champagne (something robust like yellow label Veuve Cliquot). Mix it up in a crystal pitcher or a punch bowl with slices of blood orange and let your guests help themselves.
On a final note, if you've managed to find this, a special hello to Frangkst!
6:33:50 PM 
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