SHRIMP FETTUCINE FOR A SATURDAY NIGHT

I made myself some bacala soup. For Barb I sautéed some shrimp in garlic and butter to put on top of the fettuccine - freshly made in a cream sauce. For vegetables, rapini and roast peppers with garlic and olive oil. Not bad for a Saturday night quick meal.
During the week, I made some fresh egg noodle pasta with a meat sauce- giving most of it to my two working daughters and families. My sons-in-law love my cooking too.
As Easter approaches, I will be trying to blend the two cultures- Canadian and Italian. I have noticed lots of reads for my Easter canascione. It really is true dish from the Ciociaria region.

Meanwhile the daily cooking continues. Barb loved her meal topped off with a little glass of white wine. It will be a busy week for traditional cooks and bakers. Easter like other holidays has its festive dishes. I was thinking I might make a lasagna. My mother used to make one every Easter. It could keep some traditions alive. Happy Palm Sunday everyone as we enter the Easter Holy Week.

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MARCH A TIME TO PREPARE FOR THE SPRING GARDEN

Along with making a large pot of ragu sauce to go with the fresh gnocchi I made on the weekend, I have been busy seeding some tomatoes and other plants for the Spring garden. Snow is still on the ground but underneath lies the soil waiting for the good weather. I have a little spot by the back door in the kitchen with a good southern sun. Oh the gnocchi was a feast for my girls as well as keeping a meal or two for Barb. I am dieting so avoiding too many carbs but making pasta fills the need to have some fresh pasta in the house. With the weather slightly warmer, there is a pull to go outside and work. However two feet of snow gets in the way. Soon!