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Years ago I lived next door to a woman from Castel del Rio in the Emilia Romagna province of Italy. For Easter she made her lasagna bolognese. It was the first time I ever veered from the Italian American version of ricotta, mozza, red sauce. I have a vivid taste memory of my first bite of her lasagna. Thin homemade pasta verde, a creamy bechamel with a hint of nutmeg, perfectly seasoned ragu made with pork, beef and veal, It looked so beautiful and when I tasted it tears came to my eyes. It was so delcious. In the decades after I have never tasted a lasagna like hers. Not even in Bologna. What a thrill.

Exactly how much, in measurent, would be 2/3 s of the flour,sugar, salt mixture?

That's Place des Vosges.

For the second year I am cultivating a 4 x 4 square foot raised bed vegetable garden. The box is divided into 16 1' x 1' squares. I start from seed and here's whats coming up: shell peas, cayenne peppers, little gem lettuce, outredgeous lettuce, pronto beets,chioggia beets, detroit dark red beets, golden beets, chard, palla rossa radicchio, treviso radicchio, little caesar lettuce, tabasco peppers, plum purple radish, french breakfast radish, snap peas. And then there are four different varieties of patio tomatoes in separate pots.
This rain has helped the seeds germinate but if we don't get some sun soon I'm afraid of the consequences.

Portia de Rossi post eating disorder.

Gee, did you really have to write 'remember her' after Macy Gray's name. Kinda mean.

The Essential of Italian Cooking. Marcella hazan.

So now he thinks he's Michael Pollan? Gimme a break.

I cried the first time I tasted lasagna bolognese. It was made from scratch by my neighbor who was from the small town of Castel Del Rio in Emilia Romagna and the best home cook I've ever known. I watched her make the ragu, the spinach pasta, the bechamel. I stood in her kitchen and watcher put the lasgana together. I learned about parmigano reggiano. The next day was Easter Sunday. She served it as the first course before the leg of lamb. It came out of the oven perfectly cooked. The pasta at the corners was just slightly crisped. The layers of noodle, ragu and bechamel were perfectly balanced. It was warm, soft, soothing and the best thing I had ever tasted. Tears came to my eyes and the cook comforted me with another helping. On a trip to Bologna a few years ago I had lasagna in every restaurant I visited hoping to find a comparable dish to Eva's. But no, you can't go home again. Sigh.

The pistachio and chocolate gelati at Eataly.

Popovers and brussel sprouts. I can't decide. It's a nightmare!

Bucatini with guanciale, red onion, garlic and hot pepper flakes. Alla Gricia.