Sunday, April 29, 2012

Artichoke lasagne

Layers of pasta, artichoke hearts sauteed with onions and garlic, rich bechamel sauce, Fontina and Pecorino Romano cheese.

Baked at 350°F for about an hour:

Lasagne, pork cutlet piccata, green salad.  Floral stylings by Peg.

Sowing the seeds of yum

Put in the my herbs this morning...

Rosemary (I'm trying again this year -- I have little luck in getting it to winter over)
Marjoram (first time I've planted it)

Plus the perennials sage, chives, and oregano.  My sage plant is about 15 years old...very woody now, but still puts out a beautiful crop of leaves every year.  Chives are starting to bloom already.  And the oregano is beautiful -- I should harvest it now before it gets too unwieldy and dirty, which it usually does by season's end. 

My two curly parsley plants survived the winter nicely, but the Italian parsley did not. 

Sunday, April 1, 2012

Surest sign of spring

The asparagus frittata.  Ready for Sunday brunch.