what’s cooking wednesday – pesto sauce

This weeks What's Cooking Wednesday isn't a recipe for a dish but for a sauce that can be made in a big batch and frozen. Nothing says summer like pesto sauce.

Pesto can have many variations from the type of basil you use to the type of nuts. So don't feel bound to use the typical ingredients. I've also seen pesto made out of parsley, cilantro, arugala, etc.

My pesto sauce uses basil and roasted walnuts. I actually prefer the walnut over the traditional Pinole nut (pine nut) but do make it at times when I have them handy. I've also used almonds.

Here is my no measurement pesto, depending on how much of the main ingredient you have (basil) will depend on how much other ingredients you use. Also depends on your love of garlic, etc.

Pesto Sauce
~Basil - a lot of it
~Garlic - 2+ cloves
~Parmigiano Cheese - 1/4 cup
~Pecorino Romano - 1/2 cup
~Walnuts - roasted - 1 cup
~Extra Virgin Olive Oil

In a food processor put in basil, garlic, cheeses, and half the walnuts. I like to have a bit of bigger pieces of walnuts in the sauce so I add the remaining walnuts when I have only 2-4 pulses left to go on the food processor.

Process those ingredients until it comes together. Stop and scrap the sides of bowl if needed. Once items are mixed and minced really well drizzle in the olive oil while continuing to blend. Pour in oil until it's the consistency of a thick cream soup. Add remaining walnuts and pulse until they are small pieces but not pulverized.

I like to make a big batch of pesto and put it in small Tupperware containers to put into the freezer to use during the rest of the year. I put a thin layer of olive oil on top and leave room in the container for it to expand during the freezing process.

Pesto Sauce Uses:
~obvious one, over pasta
~add a couple of heaping tablespoons to a béchamel or cheese sauce for a pasta or lasagna
~spread on bruschetta
~make it thinner and use as a dip with pieces of good Italian bread

what’s cooking wednesday – caramelized peaches

With peaches ripe and in season it's a great time to enjoy them. When I was a wee youngin I remember we would can peaches to use during the winter months. We'd also can apricots, cucumbers, and sometimes tomatoes.

I would love to live in the same town as my family and be able to spend time with them and partake in a family activity of canning fruits and veggies. My dad would be manning the propane burners that we would use for the canning pots so as not to heat up the house. Everyone gathered around the tables, peeling, chopping, filling the jars, and chatting up a storm. I must say it was a tad different when I was smaller, I didn't have those warm fuzzy feelings.

My sisters and I would complain about having to do this 'chore'. Peach juice would cover your arms, standing your back would get tired, and it seemed like an endless task when we really wanted to go play or watch cartoons. It seemed like the crates of whatever we were canning would never end.

If we were canning cucumbers we'd need to peel a ton of garlic and cut up fresh dill. I did really enjoy the smell of fresh dill stored in the garage waiting for canning day even though I knew what work was ahead, but don't tell my mom, cuz we complained a lot. Us girls must have given every excuse in the book trying to get out of doing this, but usually to no avail.

When we'd cut open a peach and the pit split in half exposing the almond shape seed we'd give it a taste because it looked just like an almond. Yuck! It was sooo bitter, my parents would get a good laugh, but that only happens once as we weren't dumb. I did that too with olives when my dad canned them.

Oh, what memories. Ok, back to the dish.

I found some yummy white peaches at the market the other day and picked some up. One evening I wanted something a little tastier then just a plain peach so I decided to heat them up and caramelize them making a nice reduction to go on top.

Again no measurements but it's too easy to mess up. Though I'd play around with the juices you use as mine was a little on the sweet side, I bet a touch of citrus would have been good.

Caramelized Peaches

-Peaches

-Apple juice

-Amaretto Liqueur

-Amaretti Cookies

Half peaches and take out pit. In a non-stick skillet pour in the juice(s) that you want to use (see above comment). Set peaches cut side down into juice and bring to a simmer. You can turn peaches over for a bit to cook skin side. When liquid has reduced pull off the burner and add the liqueur and stir. Put back onto heat and let cook a bit longer until it's to the thickness you want

At this point I put them on a dish, drizzled with the glaze and topped with crumbled amaretti cookies. It was good. It would have been even better if I'd have melted a cold pat of butter into the reduction or a tablespoon or two of heavy cream. Mmmm.

A BIG scoop of ice cream or gelato would make it even better. I'd like to say I was trying to be good but I really didn't have any of that in the house. Had I I'm sure I'd have gone all out.

Tip: I did not peel the peaches before cooking them. If they are fresh and in season you won't need to but if you are making them for guests I would. It would give it a more finished look.

Buon Appetito

Today’s Temperature
High: 106°F/41°C
Low: 79°F/26°C

Humidity: 15%

what’s cooking wednesday – baked apples

Yes, I know its Thursday and I'm just posting my What's Cooking Wednesday recipe but I've been very busy, see tomorrow's blog.

Here is a quick recipe for baked apples that came out yummy and gooey. If you have another dish in the oven this is a great one to put in to share the heat. It's time in the oven depends on the heat of the oven. It is a very forgiving recipe.

I'm giving the recipe for one baked apple; you can multiply the ingredients per the quantity you want to make.

Baked Apples
1 Apple, I used Gala, a soft apple works best
1 tsp. of Apricot Jam
1 tsp. cream cheese
1 tsp. brown sugar
1 pat butter

Take a melon baller (is that a word?) and core the center of the apple out leaving the bottom in so all the melty goodness doesn't run out. Spoon in this order; jam, cream cheese, brown sugar, and top with butter.

Bake at 350° for 35 - 45 minutes. Check to see if the apple is soft and looks somewhat golden. Kinda like squeezing the Charmin.

This would go really well with a scoop of gelato or ice cream. My apples were average size and I ate two. They are good. Hope you enjoy them, let me know if you try it. Of course you can switch the jams, cheese, etc. There are some very creative cooks out there.

Buon Appetito


Today’s Temperature
High: 104°F/40°C
Low: 81°F/27°C
Humidity: 21%

what’s cooking wWednesday – orange roughy with a dijon mustard and panko breadcrumb crust

In an effort to eat a little lighter I bought a bag of frozen orange roughy and salmon at Costco last week. Yep, I will be eating fish until I grow gills and fins.

So I took a little of one recipe and a little of another and came up with orange roughy with a Dijon mustard and panko breadcrumb crust. Sauté baby spinach with sliced garlic, peperoncino, with a touch of balsamic vinegar at the end. Sautéed zucchini planks in the leftover balsamic juice.

Again there’s no exact recipe or amounts, which seems to be a trend with my recipes but they usually are pretty flexible. Give it a try.

Orange Roughy with Dijon Mustard and Panko Breadcrumb Crust
Orange roughy or any mild white fish
Dijon mustard
Panko breadcrumbs
Parsley, dried
Salt
Pepper

Heat oven to 450°. In a flat container big enough to dredge the fish in add breadcrumbs, dried parsley, salt, and pepper. Pat fish dry and spread a thin coat of Dijon mustard on both sides. Lay each filet on the breadcrumb mixture and press so a layer is formed on both sides.

Place the fish on a foil lined baking sheet sprayed with cooking spray. Bake until cooked as preferred, ~10-15 minutes. Serve with lemon wedge.

Buon Appetito

what’s cooking wednesday – chili con carne and cream cheese dip

There isn’t much cooking with this appetizer other than nuking it in the microwave for a couple of minutes but it sure is quick, easy, and finger lickin’ good. This dip seems to always show up at a super bowl party or bunko night and there’s never any left. The most strenuous task is getting out the can opener and opening up one can of chili con carne. Difficult huh?

Chili Con Carne and Cream Cheese Dip
1 can of Chili Con Carne without beans (regular or spicy)
8 oz. Cream Cheese
Tortilla Chips or Frito Corn Chip Scoops

Open can of chili and put in microwaveable container. Cut cream cheese into pieces and add to chili. Microwave for one minute. Stir. Microwave another minute, stir. Heat up until cream cheese and chili are combined.

Put into a bowl, bring out the chips and enjoy.

Buon Appetito

There are several variations to this recipe. I’ve seen Velveeta cheese used in place of cream cheese. It’s all good because it’s not good for you, isn’t that how it works?

Do have another way you make this dip?


Today’s Temperature

High: 106°F/44°C

Low: 83°F/28°C
Humidity: 41%

what’s cooking wednesday – gnocchi with a breadcrumb, butter, and sage sauce

Wow, I can’t believe it has been two weeks since my last post. I have no good excuse other than works been really crazy and I’m been exhausted when I get home. A week ago I got a kink in my neck and it progressively got worse, A couple of massages didn’t help and after I could barely turn my head I decided to see the doctor. I was also was getting a little crabby at work, not good. Ahhh drugs. Boy did I sleep like a baby last night.

Ok, so that explains my absence. I’ll try and be a better blogger.

This recipe is quick if you have the gnocchi already made. Though gnocchi isn’t hard to make I make extra and put in the freezer or purchase it, makes for a quick meal. Make some breadcrumbs by using day old french bread, baguette, or good Italian bread putting it through the food processor. I process it until there are crumbs and some slightly coarser sizes. I put the extra in the freezer for the next time.

Gnocchi with a Breadcrumb, Butter, and Sage Sauce
Gnocchi
Butter
Breadcrumbs
Sage leaves
Kosher salt
Pecorino cheese

In a sauce pan melt the butter with the sage leaves over medium heat. Once it’s melted sprinkle in a handful of breadcrumbs and a pinch of salt. Continuously stir until the breadcrumbs are toasted a golden brown.* Add the gnocchi. You can loosen up the sauce by adding some of the pasta water to your preference. Remove from heat. Top with finely grated pecorino cheese.

*I remove the sage leaves before I add the gnocchi, the fried sage leaves can be used as a garnish or a little snack for the cook. You deserve it!


Buon Appetito


Today’s Temperature
High: 109°F/43°C
Low: 83°F/29°C
Humidity: 30%

what’s cooking wednesday – southwestern chicken caesar salad

Wow, I just realized it’s been a whole week since I’ve posted last. Yikes, I wish I could blame it on a vacation but I can’t. I guess I’ve just been busy.

This week’s recipe is one that was served in our cafeteria at work and I found it so good that I wanted to share it with you. It fits right in with my trying to stay cool in these hot summer days. I won’t have measurements for this salad but you well honed cooks will be able to figure it out as well as those just introducing themselves to a kitchen.

Please note that as a true blogger that I’m becoming I had my camera with me at work; I whipped it out and took a photo. Have done this many a time in a restaurant or trattoria but it felt a little weird doing this at work; the things we’ll do for a photo. Please note I even made sure to capture the plastic bowl and fork in the photo so you can get a little ambiance of my ‘at work’ dining. I didn’t include any other surroundings as I didn’t want you to see how pathetic it is that I eat at my desk and read blogs during lunch.

What really made this recipe are the cornbread croutons. I’ve never had these before and I must say it was a very nice change from the ole regular croutons, of course it went perfectly with the southwest theme. Let me know if you try out this salad and what you think.

Southwestern Chicken Caesar Salad
Mixed Lettuce
Cumin Chicken – seasoned with cumin and cooked - diced, sliced, shredded, or however you like it
Jalapeño Jack Cheese - grated
Tomatoes - diced
Onions - sliced
Chipotle Ranch Dressing (ranch dressing & chipotle chili’s in adobe sauce)
Cornbread Croutons
Margarine
Salt/Pepper

Mix all your ingredients together and add dressing to taste. Add croutons.

Croutons – the chef in our cafeteria (yes I asked) made a basic cornbread recipe but made them in a 1” layer and cut into cubes once cooled. The cooled croutons were tossed with margarine and salt/pepper and baked until crisp. These really made the salad.

Chipotle Ranch Dressing – I didn’t think to ask the chef how he made his dressing but I think a good ranch dressing would work and add the liquid (strain out the bits) of the chipotle chili’s until it’s as spicy as you like it. If you can’t get enough heat or there isn’t enough liquid just puree the chilis, press through a find strainer and use that.

Buon Appetito


Today’s Temperature
High: 111°F/43°C

Low: 82°F/27°C

what’s cooking wednesday’s – feta cheese omelet

I’m still trying to stay away from turning on the oven and keeping things light and simple. I’ve made this omelet for breakfast or dinner; it’s quick, easy, and tasty. It’s one of those that you can add or subtract ingredients and it always comes out good.

Feta Cheese Omelet
2-3 eggs, beaten
2 Tbs. Bacon Bits - real
1 Tbs. Parsley, coarsely chopped
¼ cup Feta Cheese (more or less to your liking)
Salt and Pepper

Beat eggs in a bowl with parsley, salt, pepper, and bacon. Heat up a non-stick skillet, when pan is hot spray with PAM. Pour in eggs and let cook (you can speed up this process by putting a lid on). Once firm and easy to flip gently flip over the round disk. Add the feta cheese on ½ of the circle of eggs and flip other half over covering the cheese. Cook for 1 minute on each side until brown. Slide omelet onto a plate, garnish with parsley and feta (optional).

Serve with orange juice or mimosa (morning) or a light white wine (evening) and some sliced fruit or a salad and you have a simple meal that takes no more then 10-15 minutes from beginning to end.

Note:
~Feta cheese is not a melting cheese, in the omelet the cheese gets soft.

~I eat my eggs well done; you may think I’ve murdered the eggs in the above recipe like my parents do but I can’t stand moist or runny. Adjust egg consistency to your liking.

~I use Hormel Real Bacon Bits when in a hurry (I can only imagine what Julia Child’s would say) but using ham, pancetta, real bacon, etc. would also be good, more time consuming since you have to cook it first. I’ve also made it without the bacon, still very good.

Buon Appetite


Today’s Temperature
High: 106°F/43°C

Low: 77°F/25°C

what’s cooking wednesday – torte di miele d’edgardo (edgardo’s apple cake)

Call the fire department; it’s a five-alarm fire. There’s a lot of smoke and flames over here and I can’t seem to get it under control. Wait, hold on, I’ll try one more time. In hale, fill the lungs completely, make sure I’m angled just right, okay now exhale. Whew. Okay, flames are out.

Yes, another year has come and gone and one more candle has been added to the cake. I was fortunate to have been born on Father’s Day many years ago, yes I'm a daddy's girl. Can't think of anything better than that.

Okay, now onto What's Cooking Wednesday. This week's recipe is called a cake but has more apples then batter. This recipe came from Ciao Italia's Mary Ann Espposito. You really get the fresh apple taste with this recipe. The apricot jam you brush on the cake after it comes out of the oven really brightens up the flavor and adds a glaze onto this cake. Add a scoop of your favorite vanilla ice cream or gelato and you have yourself a tasty dessert.

Edgardo’s Apple Cake
4 large eggs @ room temperature
½ cup sugar
1 tsp. vanilla extract
¼ cup of heavy cream or sour cream
1 tbs. grated lemon zest
¾ cup unbleached flour
¾ tsp. baking powder
Pinch salt
6 cups golden delicious apples (about 4 or 5 large) – peeled, thinly sliced
2 tbs. warm apple jelly or apricot jam

In a large bowl beat the eggs with the sugar with a hand held mixer until the mixture is fluffy and lemon colored. Beat in the vanilla and heavy or sour cream. Stir in the lemon zest.

On a sheet of wax paper sift the flour, baking powder, and salt together. On medium speed beat the flour mixture into the egg mixture. Fold in the apples.

Pour the batter into a foil lined 8” square pan that has been buttered and floured. Cut the foil longer then the pan so you can use it to lift out the cake after baking. Bake in a 350° oven for 35-40 minutes or until the apples are nicely browned.

Transfer the cake to a wire rack. Brush the top of the cake with the warm apricot jam. Let the cake cool to warm. Lift the cake out of the pan with the foil. Carefully remove the foil and discard. Serve the cake cut into squares. A scoop of vanilla ice cream (or gelato) enhances this apple cake.

Notes: I’ve peeled and not peeled the apples and the texture and taste is much better if you peel the apples.

Today’s Temperature
High: 111°F/44°C
Low: 79°F/26°C

June - you are now singing with the angels . You will be missed but you are free ~ God Speed.

what’s cooking wednesday – light and tasty salad

Now that the hot weather has arrived and decided to stick around for 4 months it’s time to prepare the dishes that don’t require turning on the oven. This salad is my creation but I’m sure some of you have made this too. But for today lets pretend that you haven’t and it’s a Linda original. :o) This takes little time and has lots of flavor. I use this to accompany a meal or sit and eat a big bowl as dinner. My sister has started making this a lot and even my niece, Miss Jenn in all her picky ways likes it. There’s hope for you yet Jenn.

Light & Tasty Salad
Spring Mix Lettuce
Garlic – 1 clove crushed
Extra Virgin Olive Oil ~4 Tbs.
Fresh Lemon Juice ~2 Tbs.
Pecorino Cheese – grated
Kosher Salt
Fresh Ground Pepper

In a bowl squeeze the juice of 1/2 of a lemon (remove pits if any), add crushed garlic, and salt & pepper. Drizzle olive oil into lemon as you whisk so it is emulsified. Taste it to see if it’s too lemony for you. If it is, add more olive oil. Once you have the taste to your liking add just a little finely grated pecorino romano chesse to give it a little creamy texture. Add lettuce as you toss making sure you coat it all. Add some pecorino romano cheese to the salad (about 6 passes on a fine grader) toss to mix. Add a little more cheese on top if needed and serve.

Buon Appetito

what’s cooking wednesday – prosciutto ravioli in a oregano or sage butter sauce

If you don’t have time to make pasta dough (even though making pasta is not difficult) and have access to wonton wrappers then here is a quick ravioli recipe. I’ve made these ravioli’s with and without the prosciutto, they tasted great either way. This ravioli is light and delicate so you won’t want a heavy sauce. These freeze nicely for future use but make sure you freeze them in a single layer until they are frozen and then place in a container or bag.

Prosciutto Ravioli in a Oregano or Sage Butter Sauce
15 oz. ricotta cheese
1-10oz. pkg. frozen chopped spinach (thawed & squeezed dry)
4 oz. thinly sliced prosciutto, chopped
2 large egg yolks
¾ tsp. salt
½ tsp. fresh ground pepper
48 wonton wrappers
½ cup butter
3 tsp. fresh oregano or 6 sage leaves
Freshly grated pecorino romano cheese

Whisk together ricotta, spinach, prosciutto, egg yolks, salt, & pepper in a medium bowl to blend.

Place 1 tablespoon of filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold wrapper in half forming a triangle making sure the edges are completely sealed.

Cook the ravioli’s in boiling salted water for 4 minutes (longer if they are frozen) gently transferring to a platter when done. Melt butter with fresh herbs and pour over ravioli’s. Sprinkle with pecorino cheese.

Buon Appetito

what's cooking wednesday – what’s in the frig pasta

I know you’re probably thinking, doesn’t she ever use a recipe? Well, yes on occasion I do. When I bake I always use a recipe and follow it to a ‘T’ and that still doesn't guarantee it will come out right. I just don’t have that baker’s touch. When I throw together dishes without a recipe it doesn’t always mean it comes out ‘awesome’ either but when you’re cooking for yourself you tend put up with your not so wonderful creations.

So, today’s what’s in the frig (WITF) pasta is simple, open your frig and pull out what needs to be used so you don’t have to throw it out. Don’t be shy try different combinations even if you’re not sure if they’ll go together.

WITF Pasta
-bell pepper (both yellow & green)
-green onions
-sugar peas
-mozzarella balls (cut in half)
-grape tomatoes
-roasted potatoes
-kielbasa sausage

along with:
-garlic
-olive oil
-peperoncino
-white wine
-buccatini pasta (or whatever you have in the cupboard)

Put the pasta water onto boil. In a sauté pan put a little olive oil and add bell peppers, potatoes and kielbasa sausage to get them caramelized. Water should be ready for the pasta. When that’s almost caramelized add the garlic, green onions, and peperocino for a few minutes. Add a little wine to deglaze the pan (I had white open, a light red would also work), let this reduce for a couple of minutes; add the sugar peas and tomatoes. Depending on how much you want your mozzarella melted is when you put it in. A minute before you turn off the stove it will all be melted. If you like the cheese more intact then you put in it in after you turn off the stove. Add the pasta along with some pasta water if needed.

Buon Appetito

what’s cooking wednesday – fettuccini with caramelized bacon and onions

You know when you’ve had one of those days that you’re exhausted and just thinking about having to cook dinner makes you think about skipping it altogether and just grabbing the ice cream out of the freezer. I know that’s not nutritious but comfort food usually isn’t.

Well, this was one of those days and so I opened the frig and all I saw was a little piece of cooked ham. I always have onions in the veggie bin so dinner was decided. You can substitute the cooked ham for prosciutto, bacon, pancetta, or any other favorite yummy pork product. Because I didn’t have much ham I cut it in thin strips, this also helped it caramelize quickly. I recommend you cut the onions the same size so they cook evenly.

Fettuccini with Caramelized Bacon and Onions
~ham
~onion
~garlic

~peperoncino
~olive oil
~pasta

Put the pasta water on to boil and put past in before starting the sauce, it’s that quick. In sauté pan put a little olive oil and once heated add the ham and onion. Once caramelized add peperoncino and garlic not letting it burn. I add a little more olive oil so it’s not dry. I add some of the pasta water to make a little sauce and then add pasta. Top with some parsley and grated pecorino romano cheese.

Hope you enjoy this plate of comfort as much as I did.

Buon Appetito

what's cooking wednesday – pasta with tomato almond pesto

If you are in a hurry and need a quick meal to make and not heat up the kitchen, this is the recipe for you. It screams summer and is a quick, no fuss no muss meal. You won't be standing at the stove other than to cook the pasta. This recipe came from Lidia Matticchio Bastianich. The amounts are approximate, you can’t go wrong.

Pasta with Tomato Almond Pesto
2 large handfuls of cherry/grape tomatoes (~ 4 cups)
15 basil leaves
1-2 garlic cloves
½ cup raw almonds, skins on
pinch of pepperoncino
good olive oil
salt to taste
spaghetti or bucatini type pasta

In a food processor blend the almonds, garlic, and 10 of the basil leaves for ~5 seconds. Add the tomatoes, remaining basil, pepperoncino, and salt to the processor. Blend remaining ingredients while Streaming in the olive oil until it’s a consistency that you like (not as thick as a regular pesto). Make sure you taste it to see if you need to adjust the seasoning. Drain your pasta and mix with the sauce. Top with some grated parmigiano or pecorino romano cheese.

Buon Appetito

it's arrived!!

Well, as some of you may have read in past postings I was soon to be getting a new laptop – HP6910. It has arrived!! I’ve been waiting a long time for this new laptop as my old Thinkpad was just not keeping up. The ole' girl just wasn't what she used to be, she had a good life but it was time to bid farewell. I now have a brand spankin' new HP laptop that is taking some getting used to. The buttons that I didn't have to look at on my keyboard I now feel like I'm in a hunt & peck mode. I went to go hit the escape key the other day in a meeting and accidentally hit the Power button which shut my laptop down. Oops. Thankfully it boot up pretty fast unlike the 5-8 minutes it took my old one. I’m now able to retrieve pictures off my camera’s memory card which is a good thing. No excuse not to post pictures now.

I want to thank Shannon from Tales From the Fairy Blogmother who started What’s Cooking Wednesday for letting me know that I don’t have to cook on Wednesday's to post under What’s Cooking Wednesday. I can post a recipe that I’ve made that I would like to share with the blogsphere. THANK YOU!! So, I will join the other What’s Cooking Wednesday bloggers. It doesn’t mean you won’t see a Linda Cooked – Wahoo post because maybe I might just whip up something special.

Here's a picture of my furry feline Oreo.

Until then, ciao.

what's cooking wednesday's - not so much

One of the websites I read is Michelle’s Bleeding Espresso. Michelle has a What’s Cooking Wednesday’s segment she does on you guessed it – Wednesday’s. She got the idea from Tales From the Fairy Blogmother. You should check out their blog/web sites. I enjoy it when people post what they are cooking and the recipes. I find it interesting to see what dishes are eaten around the world and it helps me try out new recipes.

I enjoy the pictures too. As they say, “A Picture is Worth a Thousand Words” and I agree. I can read a recipe or have someone explain it but when I see a picture or watch a cooking show you get to see the process and outcome. Can be important to some recipes and takes some of the fear factor out of trying something new. I know many people that think Italian cooking is difficult, tedious, and laborious, I used to be that way too. Now I know that the American’s have tweaked Italian recipes and made them heavier and ingredient/time intensive. It does not have to be this way. After watching many cooking shows, i.e. Lidia’s Family Table, Ciao Italia, and Everyday Italian and visiting Italy three times you learn that it takes just a few ‘fresh’ ingredients to make a great dish. The key word is fresh. If you have good olive oil, garlic, onion, pepperoncino and some pasta – oh my gosh, watch out. Oh, I forgot the cheese, how can you eat Italian food without a good parmesan or pecorino graded on top I ask? I can’t.

I thought of doing a What’s Cooking Wednesday segment on my blog but there’s just one problem, I don’t cook that often. To try and cook on Wednesday’s might put too much pressure on me let alone posting it up on the blog on the same day. Yicks. So, what I thought might be more appropriate is a segment called, Linda Cooked - Wahoo. It will be a post of what I cooked when I cooked. No pressure on me and hopefully there will be a recipe or two that you can add to your collection.

Watch for this segment, if you have any favorite recipes you want to share please leave me a comment.

If you’ve read some of my previous posts you know I’ve been having some technical problems with retrieving photos off of my camera’s memory card and saving to my laptop so I can post photos. I’m getting good vibes that this may be fixed in a couple of weeks. Yes, my friends I see a new laptop in my future. A brand new HP6910. Yahoo!! I should be careful not to count my chickens before they’ve hatched but this old IBM T40 is a piece of garbage to put it nicely and I’m getting pretty frustrated with it. I’ll keep you posted.