One of the nice things about “blogging” is that it forces you to try to stay “fresh” and avoid repetition. So, I’m making something I haven’t made in years, and in a different way than I ever did before!     

Ricotta Gnocchi with a vegetable ragout of grilled tomatoes, mushrooms, onions, peppers, and garlic, topped with Parmigiano-Reggiano; salad of Bibb lettuce with boiled quail eggs, black olvies, and red wine vinaigrette; toasted baquette slices

Plate of sliced peaches with a crispy almond pizzelle and a drizzle of melted chocolate