Some of you may have been or may still be experiencing problems getting to my site.  It turns out that my webhosting company has some of their servers in Hong Kong.  Due to a series of earthquakes in Taiwan on Tuesday, submarine cables were damaged which caused a major disruption in internet and telephone service in parts of Asia and also caused some disruptions to!  Access may be slow or intermittent for a few days more but should be resolved soon.

I unintentionally went with a Greek theme this time around. First, a flavorful spread named after the peppery cheese found in the Cyclades islands, Kopanisti is made with feta cheese, mint, red pepper flakes and pickled Italian peperoncini. It may sound like an odd mix but, if you like spicy foods, you will love this appetizer. In my next recipe, Calamaria Gemista, squid are stuffed with a mixture of rice, currants and pine nuts and then baked in a light tomato sauce. This comforting dish is perfect served with olive bread and a chilled bottle of Greek wine. Finally, although it is more Middle-Eastern than Greek and certainly not traditional for either region, my last recipe is named after a figure in Greek mythology, Persephone. Gin, lime juice, pomegranate molasses and fresh mint are combined to make a delicious and unusual cocktail that is not to be missed. Enjoy!

Hey everybody. It feels like an eternity has passed since I last posted new recipes to my website. Although it’s starting to feel like fall here in the Northwest, it’s still summer everywhere else so I’ve put up some light, quick-cooking dishes that will help you beat the heat. If you are a ginger freak, you will love this recipe for Ginger Fish which calls for a whole cup of ginger! If you are looking for something different to bring to your next picnic, try this recipe for Quinoa and Black Bean Salad. It’s an easy and fool-proof way to introduce yourself to this amazing grain! Finally, how about a refreshing and low fat Vietnamese Rice Noodle Salad to keep you cool? Served with grilled shrimp skewers and mango ice cream, I can think of no better way to top off a hot August day. Enjoy!

Hi everybody. Welcome to my brand new blog! I decided that Blogger wasn’t giving me enough control over my own blog so I have switched to WordPress and I’m much happier with it. Now, the commenting system will actually work the way that it is supposed to! I can also customize the blog as much as I want because all of the files and the database live on my server instead of Blogger’s. There is also rss, search and better categorization for my posts. Let me know if you notice anything odd, though. In other news, I deleted the “seasonal” menu from Too much upkeep. I’d rather blog about the seasons than be tied to creating a big seasonal menu all the time. Hopefully having a new, more functional blog will inspire me to write more often!

Hey everybody. I posted a few new recipes on my website and just wanted to let you all know. The first, Frittata di Riso (Frittata with Rice), is one I’ve been making since I first learned to cook. I don’t know why I haven’t gotten around to putting it up until now because I make it often. This is one of the few times I use fake meat, vegetarian sausage, but it works really well in this frittata which can be served for breakfast or dinner. The recipe also calls for sweet onion, red bell pepper and fresh basil. You may have noticed that the recipe for Poppy Seed Noodles that used to be on my site back in the early days disappeared at some point. I had taken it down for some minor modifications but now it is back and better than ever! Browned cabbage and onions, crunchy poppy seeds and sour cream and cottage cheese are tossed with wide egg noodles in this rich, Eastern European casserole. Finally, a recipe for Vegetarian Pho. Yes, it may sound like an oxymoron to pho traditionalists but why should vegetarians have to forgo digging into a bowl of delicious anise and cinnamon scented broth and rice noodles just because they don’t eat beef? This soup is really all about the garnishes anyway – fresh basil, mint, bean sprouts, lime, and chili sauce – yum!

In other food news, we went back to 22 Doors last night and had a good dinner again. I’m not obsessed with this place or anything but it is nice to finally have a quality restaurant so nearby. I had the spicy tomato soup with grilled taleggio cheese sandwiches and a side of broccoli raab with bread crumbs and garlic. Upscale kid’s food if such a thing can even exist!