Broccoli Rabe | Apple Crumbles

CNYEats A Taste of Utica Broccoli Rabe

Just have to say, I'm pretty proud of myself. I ran my 22 miles, my longest run before the Philly marathon on November 20th. It wasn't fast but it wasn't a struggle either. It was a rainy, cool morning and, to be quite honest, I actually ENJOYED the challenge of making myself "stay the course" for over 3 1/2 hours... in the rain...getting cold...getting wet. It's these kind of runs that build confidence. Did you run this weekend? Did you "stay the course" and complete your goal? BROCCOLI RABE The title says “Broccoli Rabe” , posted by Maria LaMonte and [...]

By Joanne|2011-10-22T18:01:54-04:00October 23, 2011|Taste of Utica|3 Comments

Broccolini, Broccoli, Broccoli Rabe, Broccoflower

Have you ever wondered what the difference is among all those green "broccoli" types? Read on friends. More on these items may be found at wikipedia. Broccoli: High in vitamin C and usually boiled or steamed. It has gained popularity as a raw vegetable on hor d'oeuvre trays. It's flavor is soft and flowery when eating florets, and can be crunchy when eating stalks. The thinner stalks are great for soup! Broccoflower: The edible part of the vegetable are the florets. It originated in Holland and has a milder flavor than either broccoli or cauliflower. It looks like a [...]

By Joanne|2009-04-07T18:48:23-04:00April 7, 2009|Life|4 Comments

New look

Hi All. Did you notice the new look? So.... didn't Cory do a terrific job? I read other food blogs and a few of them changed their headers. I loved their new looks and made note of the person responsible for such great work. It's http://zestycook.com/ (see the blog roll linked to my fav. blog of his - making caramel apples!). If you have a blog and want a change... contact Zesty! I'm thrilled! Since I had an afternoon apt. today, I stayed at work through lunch and brought the standard salad with tuna. But then got a yen for something sweet and [...]