Friday could not have come fast enough this past week. It felt so good to get out at lunch and breathe in the crisp Fall air. Actually it was pleasantly warm. It had just rained as I walked through the park behind the building where I work. The leaves already turning, even the resident swan had tucked his head in his feathers preparing for a fall afternoon snooze. 570

Most Fridays find me picking up Zoe after work and heading home to make pizza. This week I was on my own and happily headed to the Providence Athenaeum for their weekly Salons. This week featured, Providence College Associate Professor, Cedric de Leon. He was speaking on topics featured in his new book: “The Origins of Right to Work: Antilabor Democracy in Nineteenth-Century Chicago”.

While I was very interested in what Mr. de Leon had to say (he is an excellent public speaker and I bet a very popular teacher/lecturer), I was a bit preoccupied by the always fabulous snacks offered at the Salons. Most especially the teeny tiny, crustless Quiche squares, perfectly dainty delectable chocolate chip cookies and superb chocolate shortbread. Yes, you can have a glass of wine…..but what I really love is the sherry they serve. Sherry! Not a beverage I have on a regular basis. When in Rome…..


Oh, but which glass to choose?? No really, I actually stood there for a while trying to decide which glass to choose. I love them all, but I was most taken with the lovely red.574Isn’t this gorgeous? I brought my goodies into the main room and tried very hard to pay attention to the talk, but the glass just drew me in. 575

Is that a lighthouse on it? No, a tower? Why? What is the history, and boy does this sherry taste lovely!


My Mother thought I was pretty crazy for taking pics during the talk, but that IS her hand holding up the glass so that I could take a pic of the bunny on the glass. :)

The talk ended and I reluctantly delivered my empty glass back to the table. My Mom works at the RISD Museum, and said there was a big celebration going on that we should check out. Rhode Island School of Design had just finished inaugurating its new President and there were food trucks and stands all around the outside of the museum. Seeing as it was Alumni and Family Weekend, it was a pretty bustling event with folks visiting from all over. RISD laid out the treats in style. Featuring New England specialties that I thought were downright delicious.

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Against a backdrop that looked like a cool frame of fabric,


Last Good Tooth rocked the crowd. 579

What a fabulous Friday. I was intellectually stimulated, sustained with spectacular nibbles and entertained with some fabulous local music and surrounded with cool people and awesome art. Thanks Providence(and Mom!), what a great night! Bring on the weekend.

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Eat your Greens!

We’re always told that aren’t we? Popeye had the right idea. Green veggies like spinach, kale, parsley have a ton of great nutrients. Luckily I’ve never had a problem eating my greens. Love them all cooked in a miriad of ways. 

This morning I needed some green to brighten my day. Inspired by a recipe in Bon Appetite magazine, I whirred in a blender; 

1/2 packed flat leaf parsley(leaves and stems), 4 kale leaves(center ribs removed), 1cup frozen strawberries, 1 banana(cut into pieces), 1tsp ground flaxseed and 1cup of water. Serves 2. 

It’s a very refreshing smoothie and not super sweet. I love it.

Work was hectic as usual. Straight from work I needed to pick up Zoë, and head to my book club meeting. After my meeting Zoë and I went to a RISD Graphic Design Dept. opening. We happily nibbled on assorted cheeses, crackers, fruit and  chips while looking at fonts and typefaces. 

By the time we got home, I was beat. The last thing I wanted to do was cook. However, I had ground beef in the fridge needing to be cooked up and 3 peppers bigger than my head, waiting to be stuffed. I couldn’t let any of it go to waste. Cook I must! 

I read over the excellent Stuffed Pepper recipe in my Whole 30 cookbook. I tweaked it based on what I had in the fridge. 

I sautéed 1/2 onion; chopped, 2cloves of garlic; minced, 1/2 zucchini diced, 1/2 lb ground beef, small tomato; chopped, 4 leaves of kale, middle rib removed, leaves chopped. While sautéing, I sprinkled in some cumin, chili powder, salt and freshly ground black pepper. I lastly squeezed in some fab tomato paste.  

My phone is being futsy so the pics I took of stuffing my big peppers have vanished. Oh well, you will have to use your imagination! 

After preheating the oven to 350deg. I cored my peppers & cooked them for about 10 min to soften up. Once my meat and veg mixture was cooked I pulled the peppers out and stuffed away. I baked them for about 20min.  

I have to say, I don’t miss bread crumbs and cheese. Ingredients you might expect in this dish. It was quite scrumptious without!  

Comfort food with shades of green. 

Happy cooking friends!

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its been quite a week for me. Needed to start my day off right. 

Classical music, eggs & a steaming cup of coffee. 

Have a scrumptious day my foodie friends!

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Farmer’s Market Bounty

Lately I’ve been trying to make it to my local Farmer’s Market every Saturday. It’s not too far away, located on Hope Street at Lippet Park in Providence, RI. It’s a fun bustling market where I’m always bound to run into someone I know.

Most of the time I go in not knowing what to get. Well actually just not having a particular recipe in mind. I tend to get the basics(cucumber, tomatoes, peppers, onions) and add to that based on inspiration.

Dinner one market night was simply grilled veggies, sausage and a side salad.

One Saturday I was side tracked by a yard sale and scored some beautiful mixing bowls and a cake stand all for $7.00!

In one of those bags are some spicy Asian greens. I lightly sautéed them and top with some baked cod.

There is always music playing at the market and just so many good things to choose from!

Apples are starting to arrive. Hill Orchards had some Molly apples. Similar to Red Delicious.

If I had a dog I would definitely buy him some tasty treats from Jack’s Snacks.

 Anchors away!

I’m looking forward to digging into this week’s bounty. Zoe and I will enjoy some tasty salads this week.

What do like to cook up with your market bounty?

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Crockpot Chicken

I love the idea of roasting a chicken and eating it for days. It is so versatile. Enjoy the same day with steamed green beans, roasted potatoes and perhaps some gravy. Then use the remaining meat in various dishes for lunch and dinner throughout the week. The only problem is, it takes time to cook and you must turn on your oven! A welcome task when there is a chill to the air. However, this week it was quite hot. I don’t need to add anymore heat to my apartment. 

So…..what to do? I roasted a chicken in my crockpot.  

Could not have been easier. Take a 3-5lb chicken. Remove the “bag of innards”, rinse the chicken and pat dry. Season the chicken liberally inside and out with salt and pepper. Sprinkle oregano and thyme all over. I had fresh herbs so I stuck some thyme sprigs inside the cavity, and stuffed thyme and oregano under the skin. Quarter 1 lemon, cut one garlic bulb in half. Place both in the cavity as well. Nestle the chicken in the crockpot.  

 No need to add ANY fats or liquids! Trust me. Set the time for 6-8 hours on LOW. When it is done, this is what it looks like.  

 Gorgeous right?! And those juices, oh my! The aroma is divine. The meat falls off the bone. I dig in right away. I removed the rest of the meat the next day. I wanted to make a Thai Red Curry dish using some local veggies I bought at the farmer’s market, but realized at the last minute that I had no coconut milk. A crucial ingredient. No biggie, I peeked in my pantry and fridge and whipped up Chicken Tacos. 

I sautéed onion, green pepper and zucchini. I seasoned the mixture with salt, pepper, cumin and chili powder. I would have added some of the chipotle sauce but it had been in my fridge a little too long and had to be discarded. No biggie. Didn’t need it.  

 While the chicken and veggies were sautéing, I made a quick guacamole. Really easy. Just smashed avocado with salt, pepper, squeeze of lime and a couple dashes of hot sauce.  

 I warmed up some corn tortillas and assembled my tacos.  


I added the chicken bones, juices, carrot, onion and celery to a pot, added some water and now have it simmering on the stove. Soup for Sunday supper!  


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Sunday Summary

Ah Sunday’s, I’d like to think its all about heading to the beach and reading, swimming, napping. In my reality, this day of respite is usually spent shopping for groceries and prepping for the week. Better make it good then!

First: coffee on the slanted porch in my favorite cup. 

After being properly caffeinated I made my way into the kitchen and brewed some tea. Actually, I brewed the tea then iced it for the week. I love the Mango Black Tea from Trader Joe’s. It reminds me of a fabulous passion fruit iced tea I served when working at The Star Cafe in Montrose, CA. We went through that by the gallon! The fruitiness is very refreshing. 

I sweetened it slightly with some Cardamom Clove simple syrup made by the Royal Rose company. They produce a wonderful variety of small batch, organic syrups in Maine. I think this one will give it a bit of spice. Fruit and spice, that’s nice! 

Zoe is back home with me this week. We are missing her big Sister who left for college last Tuesday. I thought I’d cheer her up by making her favorite sandwich: BLT. Our lettuce and the gorgeous tomatoes came from 4 Town Farm in Seekonk, MA and the bread is a country loaf from Seven Stars Bakery on Hope St. in Providence, RI. 

 So simple so good. We also could not resist the farm’s sweet corn. 

I was smart and prepped my lunch for Monday while I prepared dinner. No rushing around in the morning! 

It’s going to be a scorcher tomorrow. Stay cool my friends. 


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Pizza on the Porch

Friday night is pizza night here in the Huntley household. Every week the girls and I look at our schedules, the weather, think about how we feel and plan some pizzas around that! Last Friday was extra special as our dear friend Debbie was visiting from Columbus, OH(GO BUCKS!). I decided to invite my Mom Lucia and my good friend Pernille over to join us.

I don’t go too crazy when I make pizza. Friday’s can be tiring. It’s the end of a hectic work week and soon enough; school! Let’s make it easy on ourselves. My Mom brought beer, Debbie brought wine and Pernille made a great green bean salad with toasted walnuts and a Dijon dressing.  

I don’t make my own dough. Balls of dough are readily available at my local grocery store for about $1.30 a ball. I decided to make 3 pizzas. 

One was kid friendly cheese. My friend Amy got me hooked on this awesome pizza sauce: Don Pepino’s. I also can’t resist the can. Great label!  

We nibbled on the cheese pizza while waiting for the others.  

We are big BBQ Chicken pizza fans here so I thought it was an obvious choice. Instead of my usual Stubb’s Sticky Sweet Sauce, I used this spicy sauce I had in my pantry: Leonardo’s Chipotle Pizza Sauce from Vermont.  

This sauce was spicy! With a really nice smoky depth of flavor. I topped the sauce with a mixture of shredded cheddar and mozzarella, then shredded chicken and red onion. I went easy on the sauce as I didn’t want to overwhelm with spiciness but the heat became subdued as it cooked. Next time I’ll add more.  

My last and final pizza was the favorite of the night. Pesto pizza with my Mom’s homemade pesto, fresh mozzarella cheese and homegrown tomatoes. Fabulous! 

It was so good We ate it all up and I forgot to take a picture of the final product! 

Tomorrow I will be out and about so no “pizza on the porch”. We’ll be back at it next Friday. Who knows what combo we might drum up. 


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