Tags
currants, Eggplant, Garlic, Mushrooms, olive oil, onion, raisins, red bell pepper, seasoning, whole tomatoes
I probably shouldn’t be calling this Sicilian Eggplant, since I’m not only not Sicilian, hell, I’m not even Italian. This may seem like it has non-Italian flavors, but we need to remember that the Moors “visited” Sicily for quite a number of years. Therefore, this has many of the flavors they left behind, after they moved on. You know, things like raisins, pistachios and cumin. It matters not what those flavors are, it’s still darned delicious. Continue reading
The Spicy Honey loves his mushroom soup. Usually, he’s happy with the canned stuff, but this is so simple to make; it is really soooooo delicious. I thought I probably should share the recipe. Because, you need to make this. 
You’ve heard about Texas Caviar, Cowboy Caviar, Bean Dip or whatever, right? You probably make it or at the very least, have eaten it. This isn’t exactly that…it’s really a riff on my mother’s Three Bean Salad and we could consider it “friends” with my 
These eggs are quick to prepare and delicious…just what you need when you’ve over-imbibed…or just ‘cuz they’re damn delicious. So, order another sangria! Or not…these are a great breakfast, no matter what your condition. 
Move over chimichurri! This will be your go-to sauce for the summer. I found this over at the 
The Tuscans have their Ribollita. The Galicians have their Caldo Gallego. The Lisbonites have their Caldo Verde. And we, have this “Souppa”. Most cultures have some similar soup, a simple, nutritious, inexpensive and delicious soup or stew, using what’s on hand. This is peasant food, at its very best. 
Yesterday The Goddess very pointedly told you not to use oily fish for ceviche. Clearly, she’s not to be trusted. Because today, here she is, using tuna in ceviche. So, it turns out that tuna (and I have used salmon—horrors!) is really quite lovely in ceviche. 
With the heat of summer around the corner, and sort of already here in South Florida, (though it is raining today) I decided it was time to make ceviche. Ceviche is probably the quintessential summer (read “hot weather”) dish. But, the thing is, it is barely springtime, so I thought some spring fruit might be a nice addition. Maybe even some diced sugar snap peas or asparagus…. 
This is a nice mélange of vegetables. And it is the perfect choice to serve with 
Parsnips are one of the things I always look forward to when autumn rolls around. Beef Barley Soup just isn’t as good without a parsnip. Neither is a good beef stew. I know it’s spring and it’s the end of the parsnip season, but think of these little discs of goodness as the last parsnip hurrah! 