Olive Garden debuts giant meatball and giant chicken Parmesan

Nobody knows (on this Blog, CPR), what my situation is about Olive Garden.

It’s not really a situation, though that’s true; it’s an attitude. However, this attitude creates a situation for me in my lifetime. I seem to be the only person ever made who doesn’t really appreciate Olive Garden. Ever, I mean. It takes it’s toll. No, I have never eaten at Olive Garden. I don’t miss that I haven’t though. I have told this story on my Facebook Page quite often now over the years and I don’t feel it’s really appropriate for CPR.

In which case, I will just say that, I can just imagine then that Olive Garden is trying to bring anesthesia to the possibility that there might be a single living soul, who doesn’t really like Olive Garden. But I have never known a single person ever who doesn’t feel that Olive Garden is a heavenly staple of dining. That’s my feeling for McDonald’s and Burger King, so I will just leave it all at that.

I hope I haven’t lost any followers or readers, since it IS my conviction that I AM the only objector in the universe to Olive Garden.

All the same, this is an interesting idea they have.

 

 

Olive Garden debuts giant meatball and giant chicken Parmesan

Green, green and green!

Gabriela Lupu's avatarCooking Without Limits

Spring is here. We still have some snow around but it is starting to get green all around. I can’t wait to eat all those green spring miracles. If you don’t know what I mean here is a list with my favorite.

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Let’s start with Wild garlic leaves. They grow in my mom’s garden and I can’t wait to use them in salad, make pesto or garlic bread.

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Next on the list are Stinging nettles. They go great in soup, borscht, stew and also tea.

gab_3340_res_mix

I make a mean Green omelet in the oven with nettles. Check the recipe and tell me what you think about it.

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Another great spring green miracle is fresh spinach which all of you know it. I use it in salads, smoothies and pesto. Fresh spinach is better than the frozen one from the shops. I love to make this Spinach and…

View original post 71 more words

Brussels sprouts with turmeric

Gabriela Lupu's avatarCooking Without Limits

GAB_0135_res_mix Brussels sprouts with turmeric

I always thought that Brussels sprouts are an acquired taste. I don’t think I know people that love them. I tried them when I was an adult and I wasn’t fond of them at the begging. I start eating sprouts because are very healthy.

This recipe is simple but with a mix of condiments so I don’t taste so much the sprouts. They are good with pine nuts or bacon. Today we don’t use pine nuts or bacon, but I can tell you for sure that they taste good made this way.

Ingredients:

  • 500 g Brussels sprouts
  • 6 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • Red chili flakes
  • Turmeric
  • 1 tablespoon butter (optional)
  • Babe spinach leaves for decorations
  • Cumin

Directions:

Preheat oven to 200 degrees C. Trim bottom of Brussels sprouts and cut them in half. Mix the sprouts in a bowl with the condiments, olive oil and butter.

Put…

View original post 31 more words

Bread, focaccia, pizzas | Italian Recipes | Academia Barilla

I would have liked to have the time and will to post all 75+, nearly 100 focaccia bread recipes by myself, or to actually bite the situation with a determination of my own and choose two or three for an Easter Tag, which this post is going to get, but, I couldn’t think that all these focaccia recipes are actually perfect on an individual choice basis for Easter and to have and hold throughout the year for use on the table. So I am posting the general link suggestion to the Italian Focaccia section of Academia Barilla here and otherwise, putting up a picture of a Margherita Pizza (below here), as what might have been the starting suggestion.

 

Bread, focaccia, pizzas | Italian Recipes | Academia Barilla