I approached yesterday's chocolate zucchini cake with my standard ill-advised mindset (meh, I don't have a bundt pan, I'll just use two square pans and adjust the baking time; meh, I only have 1 1/2 cups of regular sugar, let's just top it off with some superfine)...but, miracle of miracles, it turned out wonderfully.
I make meat sauce all the time...but want to hear something sort of weird? I've never made meatballs. That unfortunate situation changed last night, when I tried out my friend Marianne's totally foolproof (and totally mouthwatering) recipe.
I am completely and utterly incapable of coming within ten feet of a grating or peeling device of any sort and keeping my skin intact.
I get a lot of compliments on this guacamole recipe (served up at last night's party)...but you want to hear a secret? It's not that I make incredible guacamole...it's that guacamole is always incredible.
All this talk about pickles got me craving some desperately, so I just took a quick run over to a store on First Ave that I've been meaning to visit ever since we moved to the neighborhood: Pickles, Olives, Etc.
