Until I get a kitchen better suited for cooking, this site is going to be relegated to being a link ...

So a weekend of dodging falling branches, and continuous downpours, all the while watching the weather channel disbelieving the forecast, the moment the sun peaked out, off to the market to see what I could scrounge up. As soon as I cruised through the produce section and saw the rapini, I knew what was for dinner. A staple around the house, in some fashion or another, rapini with white beans over pasta. I'm not really sure when and where I grew to love the dish, it's not as if I grew up eating it. It may have been inspired by some reading I did on the early days of Ybor City. For those not familiar with that neighborhood in Tampa, it was the home of Italian, Sicilian, and Cuban immigrants who were the backbone of the cigar industry in Tampa. I just remember reading about the humble dishes, and some of the Sicilians relying on dishes like white beans over pasta. The rapini simply fits right in. Anyway, a fresh tomato and basil to lighten the dish, and off to the kitchen to get my fix.

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First, let me say this isn't a quick, week night meal. It was a meal undertaking for a Saturday, where I had time, and patience. Late in the week, I knew I wanted to make a nice dinner for my muse, and while cruising the market, saw one of the first signs of summer...nice shiny globe eggplant, and juicy vine ripe tomatoes. Some further wandering, and some baby arugula and portobella mushrooms, I knew I had a dinner. Asparagus was on sale, so I threw some of that in to the basket, and wandered off in quest for some fresh mozzarella. read more

So, a lazy Friday night, not feeling like going to the market, but with the cool air lingering, I rummaged through the cupboards in search of a meal. First thing that jumped out was the multiple bags of lentils, so OK, that would be the main ingredient. Onto the fridge, and I see I still have a rutabaga in the crisper that is in dire need of being used. Great, the co-star. I still had a large leek from my tuna dish earlier in the week, some carrot, a rib of celery, and I am in business. read more