Asparagus Parmesan Sformato and a Bonus

I have been yearning. And I don't know for what. I wake up with a longing. It's not a bad of state of being. But it does turn you into a slightly boring person - this longing. Because you spend a lot of time turned inward. And you lose track of conversations. And it's obvious. You're caught not listening. I want the "yearning" to come out and assert itself and so I have been doing things I have been meaning to do forever - hoping these activities would coax out the little-stubborn-yearning.

I planned on making these little asparagus puddings when they were actually in season - last April. Some things take me a long time to do. Even pleasant things. I am an equal-opportunity procrastinator. I later planned on doing these over the holidays. And then I was sure these would come to the table in January. And now I am kicking myself that I hadn't made them earlier and monthly.

I have a fondness for the sformato - the transformation of cheeses and vegetables into velvet. Something dense but in a believable disguise as a light offering. (Even though the 6 eggs belie that notion.) I do try to eat seasonally and locally - but in Minnesota - you could come down with scurvy if you didn't move outside your northland circle.

Perhaps it is because I have looked at this long enough.

We are at the point in winter where the driveway has lost a lot of weight and become quite narrow. Where the December sighs of "Such a pretty snowfall - it looks like a Christmas Card!" have turned into "Oh Goody (or expletive), "It's snowing." (using the sarcastic font).

I have spent my eves with Stephen King going back in time. And while the book helped me get through a fifth arctic blast - it just intensified the yearning.

Perhaps I was tired of the recipe on the fridge nagging me every time I opened the fridge door. Perhaps it was the lure of $2.99/pound asparagus that did not look exhausted. I finally made them. And I will make them again - with broccoli, with spinach, with Swiss chard and with locally grown, seasonal asparagus. In April. Or May. And you should also.

Ingredients - 8 Servings
1/2 cup fresh breadcrumbs from crustless Italian bread
2 pound asparagus, trimmed
2 tablespoons butter
1 medium onion, finely chopped
1 cup freshly-grated Parmesan cheese
1/2 cup whole milk ricotta
1/4 cup all-purpose flour
4 eggs

1. Preheat oven to 350 degrees F. Butter 8 3/4-1 cup ramekins. Coat the bottom with breadcrumbs.
2. Cut off asparagus tips. Cook for 3 minutes in boiling salted water. Drain, reserving 1 cup cooking liquid. Put tips aside.
3. Coarsely chop asparagus stalks. Melt butter in large skillet over medium heat. Add onion. Saute onion about 6 minutes. Add stalks and saute 5 minutes. Add reserved asparagus cooking liquid. Cover and simmer for 12 minutes. Uncover and cook until liquid is absorbed, stirring often - about 5 minutes.
4. Transfer to food processor and puree.
5. Add Parmesan, ricotta and flour and process until just blended. Salt and pepper a bit.
6. In a large bowl, whisk eggs. Add the asparagus puree and whisk to blend. Stir in all but 8 of the asparagus tips.
7. Pour into ramekins - filling the ramekins about 3/4 of the way.
(Can be made ahead. Cover and chill.)
8. Put ramekins in water bath. (Put in roaster and large baking tray. Pour boiling water around ramekins - filling the pan about 1 inch with water.)
9. Bake "puddings" until set - about 35 minutes. Let stand ten minutes. Invert onto plates and garnish with reserved asparagus tips.

Look at it. Long for it.

It bends to the will of the seasons. It's flecked. It's cheese - baked and just a little browned. It's asparagus - coaxed  into a soft winter coat. Not intense - just soothing. Sort of cloudy. Sort of earthy. Sort of reassuring.

And it's good. Really good.

So is this.

Marinated Goat Cheese with Warmed Olives

The thing is - you probably have all in your kitchen: olive oil, a fresh herb, olives, goat cheese, a lemon.

And that's it. Use a goat cheese medallions or a log or two. Heat a bit of olive oil (about 1/4 of a cup) with the zest of a lemon and some fresh herbs (I used thyme - but use what suits your fancy). Add some olives - your choice - and some freshly-ground pepper. When nice and warm (not boiling), pour all over the goat cheese and serve.

I made this ahead of time on Valentine's Day and this lovely man that I am married to - who sent me flowers - who had an actual card waiting for me on Valentine's Day morning - didn't get any. Yeah. Well... I had my fill.

So I will need to make it again. But not ahead of time.

Meanwhile, my daughter has accused me of whoring out the cats to get comments on the blog.

Heavens-to-Betsy - why would I do that?

Garlic Scape Recipes

Garlic scapes - they make you want to play with your food. When I was a child, I went through a period of loving Lick-a-Maid.  It felt so naughty to dip your finger into a packet of colored, flavored sugar and slurp your sugar-coated finger. The finger would eventually turn purple or red or green. It never failed to delight me.  Later, I would go home and check my tongue in the mirror. If it was purple, my day was made. I still like days when my day is made over something small. It may seem inconsequential - but it never is.

I'm not imbibing straight sugar anymore and the heyday of turning my finger and tongue purple is over. But picking up scapes and looking at their curly ropes still makes me want to play. I tend to create sailors knots with the scapes and dangle them in front of the cat before I finally chopped them. But when it's time to cook - the real play begins. An Italian hummus is devised - perfect for Small-Bites Sunday.

Scapes are fleeting. They're the holiday that comes around once a year. And when they're gone - they're truly gone. Nobody trucks in scapes from foreign countries. Scapes are the green tops of the garlic bulbs that farmers cut around this time of year to allow the bulbs to grow larger and stronger. A few years ago it was noted that those scapes had a strong garlic flavor and could be used in cooking. Voila! A new food-trend was born. The cooks got a new form of garlic and the farmers got some cash.

For a few weeks in June you can find a bundle at the Farmer's Market for a dollar or two. Use the green part of the scapes that are below the small white bulbish end of the green stalk. That's where the flavor is. (You can see the whitish area in the first photo.)

.This is from the NY Times. I played with it because playing is appropriate here. I used more lemon and less oil but their recipe is a god place to start.

White Bean and Garlic Scapes Dip - NY Times (find the original here)
1/3 cup chopped scapes (about 4 maybe 5)
Juice of 1 lemon
1 can (15-19 ounces) cannellini beans or about 2 cups of cooked ones
4 tablespoons of olive oil (or more to taste)
salt
pepper

In a food processor pulse scapes, salt, pepper and lemon juice. Add olive oil and pulse still smooth. taste and adjust salt and pepper seasonings. Serve on bread, pita, toasts, crackers or with vegetables. Vegan an vegetarian and good for a crowd.

Today, I will smear the spread on pita and add grilled vegetables and call it lunch.

Then there is the pesto. There are many varieties - substitute cheeses, nuts, herbs and amounts of oil at will. Just remember to include the scapes.

Dorie Greenspan Scape Pesto with Almonds
Garlic Scape Pesto with Pistachios
Variations on an herbal theme

I adapted my usual basil pesto recipe for this. In true Italian fashion,. tt's hard to give exact amounts - I do this to taste. The young basil is very sweet right now - and the scapes are sharp and tangy. It's such an endearing combination - I didn't save the first patch for pasta. I just smeared it on bread and ate it. Right out of the food processor. Sometimes that's the most sensible thing to do.

Garlic Scape Pesto

1/2 cup chopped garlic scapes

1 cup chopped basil

1/3 cup toasted pine nuts

1/3 cup freshly-grated Parmesan cheese

1/4 cup olive oil plus more drizzling on top if freezing

Blend all in a food processor. Taste and adjust. I mean this - tweak this to your sensibilities. I'm sure the amounts I listed were not the ones I wound up with - I alter a lot. Think of the amounts as a starter. You might want more scapes or more cheese - I often want it creamier and add more olive oil. When satisfied, use immediately as a spread or a pasta sauce or atop chicken or pizza. 

If you think a "taste of June" is warranted in January, pour into a freezer-proof container. Layer a little bit of olive oil on top of freeze. It will be very welcome in the winter!

Add the scapes into your favorite pasta dish. (Pasta with sausage and rapini).  Just saute the scapes first - it mellows them.

The end of the pink peonies....

... marks the beginning of the white ones. I don't bring them inside anymore. I discovered you needed to own an anteater to do that. All is fleeting in June - which makes you appreciate it even more.

Braised Artichokes for Small Bites Sunday

Who first decided that artichokes would be a good thing to eat? Who looked at the prickly-thistled plant and determined, "Must have that for dinner!" I had this discussion with my cousin in New York (which segued into "How did beer happen" and "the whys and wonders of having dogs and cats instead of grandchildren") as well as a myriad of topics that cousins discuss when they haven't seen each other for years.

I would have liked to have been there - at the first artichoke feast. (I'd also like to be at the first production of Hamlet where nobody know that everyone dies at the end. Sorry if I spoiled the ending for you.)  The first artichoke feast must have happened early. By the time of the Romans, artichokes were cultivated and widely eaten. I suspect we have hunger pangs and the early foragers to thanks for the glories of this thistle.

This is so simple. Braised in water, wine and lemon, they become succulently soft and tender in 30 minutes. The stems (with the outer layer peeled) are edible. My kids watched me prep them and thought they were a lot of work to "get to the good stuff." But in just minutes while chatting with the family, the outer leaves of 2 were peeled, the tips were cut off and the artichoke was slashed in half to get rid of the choke. And I might add - the kids were very happy participants in the eating of the thistle.

If you're new to artichokes, Ciao Chow Linda has a primer on "How to Trim an Artichoke." Find it here.

The Ardent Epicure has a post on all-things-artichoke. Find it here.

Braised Artichokes (from Saveur and Edythe Grace Gresio Schmidt aka "Mom")- serves 4*
1/4 cup olive oil
2 cloves garlic
1/4 cup dry white wine
2 large artichokes (outer leaves peeled, trimmed and halved lengthwise, choke removed)
2 lemons, halved and juiced
salt to taste (just a little)
2 tablespoons unsalted butter - sliced thin (use Earth Balance to keep it vegan)
Fresh ground pepper to serve

*If you're Italian or used to artichokes, you're likely nodding your head because you know this recipe. It's the easiest of artichoke recipes. You're thinking of your own recipe - stuffed artichokes, fried, broiled, grilled. But if artichokes ever intimidated you - start with this easy recipe. Success breeds later success.

Braised Artichoke Preparation:
In a large stockpot, heat oil over medium heat. Add garlic. Saute till almost browned. (1-2 minutes) Add wine, artichokes, lemon juice, lemon halves, salt and about 8-10 cups of water (really just enough to cover the artichokes). Bring to boil, then reduce heat to medium low and gently boil for 30 minutes. Transfer artichokes to platter and keep warm. Discard all but 2 cups of braising liquid. Return pan with liquid to medium high heat. Add butter. Cook until thickened (about 15 minutes). Mine did not thicken much! Season to taste with salt and pepper and spoon sauce over artichokes. Serve.

It's just a wonderful slurpy mess. I am sure there is a correlation between messy food and laughter at the table. I'm surprised nobody has done a study about that. You're eating a thistle covered in liquid. Messy, earthy, sensual - what's not to like? (And I could continue to sing the merits of cracking crab legs at the table - but I'll spare you.)

It has been written that Zeus came to earth (as he frequently did) and spied a young beauty (as he often did) and seduced her (as he always did). With her consent, he brought her back to Mount Olympus (unbeknownst to Hera). But the young girl was homesick and sneaked back to earth to visit her mom. Zeus was enraged and hurled her back to earth where she became planted and grew - as an artichoke! I suppose there are worse things.

We never knew when an artichoke would appear in the home. I suspect because my mother never "planned" them. They came home when they were looking good to her at the market. She would simply cut the pricklies off the top of the leaves and simmer them whole in water, wine. lemon and herbs. Then serve them cold with dipping sauces. For the tough leaves - we would scrape off the tender inner portion with our teeth. We'd work our way down to the choke. Each leaf unearthed a more tender one - and as a child - this was heaven. It was partly a game - to avoid pricklies and partly an education in deliciousness.

I know it's just a tad early for Small Bites Sunday but then I realized - I can do this - it's my blog! Have a grand week, all!

You might also like: Artichoke Gratin 

Small Bites Sunday

This winter I resurrected "Small Bites Sunday." With my son living "in the Cities" and busy with graduate school and work, I made a promise to him that I would continue to make a "proper Sunday dinner" and there would always be enough for him. No reservations required.  With the men in my life training again for the MS 150, I like to have "small bites" available to the returning cyclists.

I love small bites! There is the time for the complete symphony, the never-ending book and there are times for the short story and for a Bach concerto. (Or a Fats Waller song.)

Yes, the open-faced sandwich is in fact a grilled cheese. My husband's reward for accomplishing the first lawn mowing of the season! Apparently April is grilled cheese month. But that's not why I made it. I made it because it has melted cheese. If you say "cheese," melt cheese or put pistachios into your dish, there is a chance that I will open up my umbrella and fly in through your kitchen window.

Besides, this recipe is adapted from Sophia Loren - she seems to have an understanding of Italian food. It uses asparagus and this is the time to use it. Sophia puts this on any bread, minces her ham and only uses the tip of the asparagus. I left the ham whole and used the entire asparagus stalk. Adapt, play but know this makes a welcoming snack or light lunch - have it for breakfast! Add an egg. Take away the ham and make it vegetarian. But do keep the asparagus and do melt the cheese.

Asparagus-Cheese Melt (for 1, easily doubled and tripled and quadrupled...)
1 slice favorite bread
2 asparagus spears
1 slice favorite ham (prosciutto, anyone?)
fontina cheese
Optional to finish: freshly-ground pepper, fresh Parmesan, arugula

Lightly toast your bread. Simmer the asparagus in salted water for 3-4 minutes. Cut into 2 inch slices. Place ham slice on bread. Lay asparagus stalks on top of the ham. With a vegetable peeler, peel of thin slices of fontina cheese. But on baking sheet. Bake at 350 degrees F until cheese is melted - about 5 minutes. Sprinkle pepper and Parmesan over if you wish. Serve.

Below is another recipe for April - featuring asparagus. You can serve it hot, warm or at room temperature. You roast the asparagus first - and try not to eat them before you use them. 

Roasted Asparagus with Prosciutto (serves 4) - adapted from Giada de Laurentiis

16 asparagus spears - thick bottom chopped off or peel thick part of stalk

small amount of olive oil

8 slices of thin prosciutto

Optional: freshly ground pepper and Parmesan to finish

Brush the asparagus with olive oil. Salt and pepper if you wish. (The prosciutto adds enough salt for me.) In a 350 degree F oven, roast the asparagus on a baking sheet for 5-6 minutes - until almost tender. Remove from oven. With scissors or a knife, cut your prosciutto slices in half length-wise. Wrap the prosciutto slice around the asparagus. Giada now serves this at room temperature. I pop it back into the oven to let the prosciutto crisp up a bit (3-4 minutes), drain it on paper towels and then serve it with ground pepper and some Parmesan.

I have a southern friend who tells me she has never met a vegetable that she couldn't make unhealthy with her down home Texas cooking. I think of that when I take the innocent asparagus and then cover it with ham. Of course Italians are famous for Eggplant Parmigiano and you know what we do to the health quotient of the eggplant in that dish! But remember - these are small bites! If you need an indulgence, small bites will deliver.

I am going to pause here for a moment and let you know that I have a most excellent husband.

As I read that Bon Appetit noted the ten best places to get the perfect baguette in America, I saw that one was in Minneapolis. And  my husband's wonderful reply was:

"When do you want to go?"

That's love.

So along with our small bites this weekend, we also were treated to a crusty loaf of bread from Rustica Bakery in Minneapolis (and if you're in town - go, bike, skate or fly, and get there in the morning and feast - it delivers - the right amount of chew but not tough. hearty but not filling and brings you to an understanding of why bread is the staff of life). And just because - I bought a mini-focaccia - because that fit the theme of "small bites." It was diminutive. It was cute. And I really wanted it.

I will be doing Small Bites Sunday for awhile. If you have a "small bite" you'd like to share, send it over with a photo and a link to your posting by Saturday at 5 p.m. Nothing fancy - no badges - just for fun.

Today is Earth Day and even in Minnesota which is often the frozen tundra and icebox of the nation, the earth kept her promise. In return, I have some promises to keep for her. Hope you had a lovely Sunday, a small bite here and there and had time to appreciate our planet.

Spaghetti Carbonara Muffins

I made plans - very good plans. For Carnevale weekend I was going to make a tortellini pie - the sort of dish made in the Renaissance. The kind of sumptuous pie that would take three days to make. I even knew what music I would be listening to as I as I made ragu, meatballs, pastry, etc. I just never look at any dates. And when I realized on Sunday - that I was halfway done with Carnevale weekend, I knew the tortellini pie wasn't happening.

I also was sated from an evening out at The Birchwood Cafe which culminated in my consuming a Tres Leches Raspberry Cake which left me sure I would not need to eat until Eater Sunday. And made me grateful that I did not have a tortellini pie to assemble.

But as Sunday wore on, I did get hungry. And I started browsing blogs. Looking for small pick-me-ups. The requirements were: every ingredient needed to be in the house. Even better - the ingredients needed to fit the odds and ends of my food-stuff.

And then I saw the Spaghetti Fritattas on Marie's Proud Italian Cook blog. I had bookmarked that recipe over a year-and-a-half-ago. Just as with the tortellini pie, I was running a little late. Marie made these baby fritattas with spaghetti, mozzarella, provolone, Parmesan and fresh basil. I had the spaghetti, Parmesan and provolone. Looking good. Marie mentioned that she saw them on Foodalogue's blog - so I went there. Joan's recipe also had bacon and peas. I had 3 pieces of a bacon to use up as well as an open bag of frozen peas.  Looking better and better.

Marie and Joan both baked them in mini-muffin tins. I've been meaning to buy a mini-muffin tin - for about twenty years. As expected, I did them in a regular tin - but I am thinking I may finally buy a mini-muffin tin - love two-bite appetizers. And am enchanted with the possibilities:

- leave out the bacon (or go whole Italian hog with pancetta, prosciutto, salami)
- make a primavera 'spaghetti fritatta' with asparagus and spring mushrooms
- make a summer fritatta with zucchini, tomatoes, eggplants
- play with onion and garlic, scallions and chives...

Imagine just sauteing mushrooms - until small, dark and woodsy and then letting them crunch up a bit while baking....

The melty-cheese, crispy bacon, egg-coated spaghetti that went into the muffin tins reminded me of a carbonara. I used fewer eggs than Marie and Joan - I didn't really want a fritatta - I just wanted the egg to hold everything together. Next time - I will try doing this with only one egg.

I put a dab of marinara sauce on them - but they didn't need it. You could also play with a dollop of pesto on them - especially if you're already incorporating basil and Parmesan. I wonder how they would do with a few toasted chopped nuts?

Spaghetti Carbonara Appetizers - makes 12 in a regular muffin tin
1/3-1/2 pound spaghetti - broken into fourths
3 slices of bacon - cooked and crumbled
2/3 cup frozen peas - cooked
1-2 slices of garlic - minced
1/4 cup freshly shredded Parmigiano-Reggiano
1/4 cup provolone (I used some lovely aged provolone for a sharper taste)
1/4 cup Fontina cheese
2 eggs, beaten (as I said I think this work with one egg)
salt and pepper to taste

*Optional: Marinara sauce, pesto

*These are approximate measurements - this isn't a wedding cake - it's a spaghetti mixture in a muffin tin! Feel free to add or subtract ingredients - just make sure it doesn't overwhelm the spaghetti!

Spaghetti Carbonara Appetizer Preparation
Preheat oven to 350 degrees F. Spray a muffin tin. Cook your spaghetti al dente. In a small frying pan, cook your bacon until crisp. Drain bacon. Pour out almost all of the oil. Then add your peas and garlic and cook - stirring - for about 1 minute.*

*Or to reduce the fat - cook peas separately and add the garlic to the bacon in the last minute of cooking. If not using bacon, briefly saute the garlic. Or mix the chopped garlic into the mixture and let it cook in the oven.  Whatever works for you - this is not world peace, it's spaghetti-muffins.

In a large bowl, mix the cheeses together. Crumble the bacon and add it to the cheeses. Add the peas and garlic and mix. Add your spaghetti and mix well. Add the beaten eggs and carefully stir to make sure the egg coats all the spaghetti strands. Salt and pepper to taste. (I barely salted - the Parmesan takes care of that - I was generous with the pepper.) Divide mixture evenly into the muffin tins. Bake for about 20 minutes. You'd like the end of the spaghetti strands to be a wee bit browned and delicately crunchy and the egg will settle on the bottom - and be somewhat fritatta-like. Serve warm or at room temperature. (I can see how many dozens of these in a mini-muffin tin would be great for a buffet).  

No, it's not the spectacular Tortellini Pie worthy of a Medici. It's sort of silliness and fun - spaghetti strands pointing each and every way. Beckoning you into their secret stash of creamy cheeses and a hint of garlic. It's a party tease worthy of Carnevale and Mardi Gras. The celebration before the last 40 days or so of winter. A delectable treat before the days of tulips arrive.

And the true wonder of this is - I always have a splashing of these ingredients in the house. If Uptown-son says he's coming over, I can whip them up. If Husband-on-diet is desperate for a carb, I can make these. And if a crowd of 40 people are descending upon my home for a holiday dinner - these are worthy. It's uptown-downtown, city-country, plain and fancy.

Do check out Marie's version here: Proud Italian Cook
And Joan's version here: Foodalogue

Marinated Figs with Gorgonzola Dolce

I shall try to be succinct. I'm working on it but it doesn't always happen. After I put "end of play" at well... the end of a play. I spend months taking out stuff. Because I said it too many times.
`
I wanted to leave you with a simple and "all-grown-up" appetizer for the New Year. I hope 2011 brings you simplicity and delectables. With a touch of excess to keep it interesting and savory to heighten the sweet.

If you like contrast you will like this. A touch of sharp with the sweet and crunch with the smooth, yes - you will like this very much.
`
Marinated Figs with Sweet Gorgonzola Ingredients- serves 6-8
(Adapted from Tastes of Italia)
1 cup dried figs
1 cup ruby port wine
1/4 cup vincotto or a good balsamic vinegar
1/3 cup chopped pecans
1/3 cup chopped walnuts
zest of 1 lemon
12-16 ounces Gorgonzola dolce
`
Marinated Figs with Sweet Gorgonzola Preparation

1. Combine all ingredients (except the Gorgonzola!) in a medium saucepan.
2. Over medium heat, bring to a boil.
3. Lower the heat and cover. Simmer for 30 minutes.
4. To serve: serve warm of at room temperature. Combine the figs on a plate with a wedge of Gorgonzola dolce. If desired, provide crackers or bread. Spoon some sauce over a piece of the Gorgonzola and enjoy.

`
I was fortunate to still have vincotto given to me by Sausage Debauchery. A good balsamic works very well here.
The Gorgonzola dolce is more mellow (it's a younger, creamier blue cheese) than most blue cheeses. It brings out the sweetness of the marinated figs. As with most Italian appetizers, you can play with this. Leave out the nuts or use hazelnuts. Add other dried fruits. In a season that sparkles with sugar and entices children, this fig and Gorgonzola appetizer is made for adults.
`
During the simmering process, the port wine and vincotto (or balsamic vinegar) cook down to a thick, syrup glaze coating the figs and nuts. The figs become plumper and sweeter. This would also be delicious over gelato, ice cream or a sweet mascarpone-ricotta mixture. It is important to note that a lot of the alcohol does burn off but not all of it.
`
As 2010 draws to a close, I want to thank-you for your friendship. When I began the blog as an archive of recipes and stories, I had no idea how enriched I would become by meeting you via food and the wonders of cybersphere. Meeting Pat from Mille Fiori Favoriti "for real" courtesy of Bertolli Foods was proof positive these friendships are not nebulous. Grazie. To all of you.
`
And for fun: if you are snowed in and want to read a tantalizing discussion that went on in Dianne Jacob's "Will Write for Food" blog, click here. I dare you to not be intrigued. The topic: Is food blogging too much work? The answers are filled with passion, love, and there are some razor sharp insights into food blogging.
`
Happy New Year! May it bring you delicious journeys in all the facets of your lives.

No-cook appetizers for my spring of amazements

This was an amazing cheese torte. Minty, herby, sweetly-fruity, creamy, pillowy and tangy. I shouldn't be surprised. It's been a spring of amazements.

Years ago, a young child walked into my theatre program. She worked on a play of mine Cast Away in Time. The play actually won some lovely awards, was rewritten continuously (plays are not written but rewritten) and the play turned into Cast Away in Shakespeare's Garden. This child remains - one of the great kids of all times. Months ago I received a call from her. "I would like to direct the first play I was ever in for my Baccalaureate. I have no budget - just a dream. Would you give me the rights" In a nano-second. And that's how she came to direct my Cast Away in Shakespeare's Garden. Her story is on my youth theatre blog.

`

I went to her opening - it was the night before my father's Memorial Service. Worlds were colliding. It was a reminder of the sweet amazements in this life. It had been her first play at age 9 - she was so very young when I immersed her into Shakespeare's world. Opening night was Shakespeare's birthday. How fitting. Opening night was also her 16th birthday. How perfect. I sat in the audience filled. Not with the longing emotion that I held for the past month - but the emotion that accompanies growth and fruition.

Hours before the Memorial Service, my daughter ran the 10K "Get in Gear" in Minneapolis. Grandpa was an athlete. He would have approved. It rained - but my daughter didn't care - she trained for months and was going to finish strong - and did.

`

After my amazements in L.A. courtesy of Bertolli Foods, I set my sights on creating my own amazements. Shake off the fog. Rejoice in the spring. And held a spring soiree.

The requisite Parmesan, olives, crusty bread and some mighty fine balsamic for dipping. Just assemble - no cooking required.
`

Melty-creamy Brie with rosewater-raspberry preserves and a touch of chives. It was a warm weekend - no need to fire up the stove.

The down-to-earth ricotta salata with some might fine, piquant castelvetrano olives.

Cherry tomatoes, de-pulped and stuffed with marinated feta and nicoise olives and marinated fresh mozzarella with kalamata olives.

And some mashed avocado drizzled with lemon, covered with fromage blanc and topped with smoked salmon.

Served in votive candle holders. (All right, I could try to be classy? pretentious? and call them "verrines.") My husband said we would never eat all those appetizers (the "Spring Soiree" was for 7).

But we did - including the most amazing goat cheese torte (recipe coming). And then we had dinner.
`

And then came an offer of publication for Cast Away in Shakespeare's Garden. (I finally marketed it.) And smiled in amazement.