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Watching the game with family and eating lovely sliders from Pat LaFrieda's ; ) !!!!!!

I just returned from visiting my father who is undergoing chemo. I did a lot of research before my visit on what to cook for him to help him gain weight, keep up his protein and such. I did find that many "snack" meals a day were much better than the traditional 3 meals a day. Also, most of the calories are suppose to beconsumed in the breakfast meal part of the day. Smoothies; there are recipes for high calorie, high protein smoothies that helped a lot. If you are having a problem with cold things, which he does, you can just let it come to room temp and then drink it. It helped break up the need for the Boost and you can add so much to them to switch things up. He developed sores in his mouth from the chemo as well, so there can be that issue. If you rinse 5-6xs a day with warm water and salt; this helped him a lot and they eventually went away. He is fortunate in that he can eat most things and it does not upset his stomache, so I just made very high calorie meals so that he would gain back some of his weight. I wish you the best.

Do it like the Argentinean's do it....make a firepit on the ground and tie each leg to an individual post (spread eagle style), stake into gound and slow roast all day, turning as needed.

Napa Valley for secret picnics in the vineyard; olives, handmade charcuterie from Fatted Calf, local wine and cheese. Morimoto's for the 12 hour cooked pork belly, Cook for the braised short ribs and housemade pasta, Bottega for Polenta Under Glass, Martini House for housemade mushroom soup, Bistro Jeanty for the famous tomato soup en croute, Gott's Tray Gourmet for grass-fed burgers and sweet potato fries...yes, these are the things that memories are made of.

I am from Missiouri and we have a recipe for Chicken Fried Steak that has been handed down from generation to generation. People request it for birthdays and special occassions, so I would make that with cream gravy, green beans cooked in bacon fat and onions...(think slow braise) and our secret velvety mashed potatoes. Yes, that is what I would make.

My mother and father were both very good cooks, but the real learning came from spending summers in Missouri as a child. My grandmother had a very large garden and i would wake up each morning to her making jam, canning, making homemade noodles, pies, cooking vegetables from the garden, etc. I would grab a chair and stand next to her, assisting whenever she gave me as task. I learned early on to eat seasonaly and organically from my grandmother; as well as homemade was better than store bought. When I was in my 20,s I decided to take it to the next level and bought Bon Apetit and just started cooking recipes out of the magazine for anyone who would eat them. Now, I am at a different level where I explore with my own recipes or changing the recipes from my childhood with different techniques and ingredients. It is sooo much fun.

Ca' Dario Italian Restaurant; fabulous restaurant and has an intimate laid back feel. Olio Limone, very, very, good food; both will require reservations, but well worth your time and effort. I believe that both are on Victoria Street, on either side of State St.

I experiment with different with different cuts of meat and have been stuck on boneless beef short ribs and flap meat (sirloin tips); makes the most wonderful burger and yes, you cannot handle these very much. I have had rave reviews and even won a hamburger throwdown with the recipe!

cut lemons in half,
tilt head all the way back,
raise lemon over mouth,
let drip down throat...
very refreshing indeed.

Grill flap meat and chicken breasts for carne asada and chicken tacos; grill corn and flour tortillas for the tacos. Have condiments out, make some killer guac, and side dishes. We threw corn on the cob on the grill with chili, lime butter as well. Some homemade sangria, is festive as well and can be decorated with seasonal fresh fruit.
We did this for my daughter's graduation; afternoon open house reception and everyone had a great relaxed time, and the food was awesome.

...or, Fahrenheit 350

Traditional Easter dish in Italy; Pizza Rustica - it is a beautiful presentation, can be eaten warm or at room temprature, easy enough if made a day ahead, and oh so delicious. Great with ham, we make it every year.
PIZZA RUSTICA
• Pastry Ingredients
Never Fail Pie Crust or Use pastry below
Sift flour-3c- and rub in butter1 stick.. Add salt (1tsp.) and 1/4 C. olive oil-. Add little ice water water if dry, mix ingredients to form dough. Place in floured bowl, cover, and chill for 30 mins.
Filling - 3 lbs Ricotta, 8oz. cream cheese( optional),1 lb Mozzarella, diced, 1/3 lb. smoked Mozzarella, or Swiss diced , 1 2/3 cups. Parmesan (grated), 1/2 lb. salami (soppressata) (diced), 1/2 lb. ham (diced), 2-3 sprigs parsley (diced), 8 eggs, beaten, 1/4 t. pepper
• Method
In a bowl, mix cheese, add eggs, salami, ham, parsley, salt and pepper.
Divide dough, roll out and line bottom of spring form pan.
Line sides of pan with dough, place in refrigerator and chill. Put in filling and with the rest of dough make a lattice for the top..Bake at 350 for about 1hr. and 15 mins. or until top is golden. Cool completly, remove side of pan, serve warm or cold.
Egg wash-beat egg yolk with 1 t. water-paint on crust before baking

Go to Slow Food Nation, google it, and you can find a CSA near you though them I believe.