teacher by day - chef by night
Stuffed Shells and Manicotti were not and Italian food that I grew up with (or had ever made before this year), probably because they are not as easy as most other pastas. With just a little bit of time (assemble the night before – the way you would lasagna) you can have the awesome flavors you want with the beautiful presentation you crave!
Remember what I keep telling you… think outside the box & don’t be afraid to experiment! MEXICAN would not be what comes to my mind first when I think of STUFFED SHELLS – but combining these two different origins really works.
“Work and play are words used to describe the same thing under differing conditions.” – so: take a lazy, cold day to play and have fun with something you might normally think of as work!
When I found out that my custodian (who is wonderful and amazing) got a deer last month I so graciously offered to take some meat off of his hands if he ran out of room in his freezer. A few weeks later he walked into …
After much waiting – here it is (the lead-up to this entry might be more exciting than what you read here, but I hope you are not too disappointed and instead that the great time we had on this tour comes through! This tour all …
I was trying to plan dinner for the other night & wanted to do something with the ricotta I had in the fridge (it was on great sale a week or so ago & with coupon had to buy two containers)! I also knew that …