I know it’s been a while since I’ve posted anything. Here is why….college has been kicking my butt!

Please bare with me as this site will now be under construction. So many new and great things will be coming! Thank you for all of the support 🙂

Lucia’s Tavola has been awarded “Best of NH” 2012 for it’s great and delicious Fried Olives! Lucia’s will be at the Best of NH Party, so come by Thursday, June 21 5:30pm at the Verizon Wireless Arena to visit their booth and taste the delicious fried olives everyone has been talking about! – see you there.

Lucia’s had also won a award last year for their Alfredo Sauce! –

Best of NH 2011 Pizzerias and Ethnic Food Restaurants –

Big Cities. Bright Lights.



 porque madrid, 
no es nada especial. 
no tiene un gran río
ni apenas rascacielos.
no tiene ruínas,
ni playa, ni mar.
pero tiene la gente,
el rincón inesperado,
la animación constante,
la variedad.
vale la pena llevantarse
temprano por una vez,
para vivir un día
la vida de madrid! 


[all photos are mine and were taken between 2007 and 2010]

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Why can’t the blossoms stay longer? I’ve been holding my breath every time the wind blows because I hate to see the petals fly away.

Cherry blossom time has come again and much earlier than expected. I wasn’t prepared! While I wasn’t able to see the blossoms in Washington, D.C., like last year, I did venture to a local park that had trees in full bloom.

Here are some of my favorite photos.

Until next year, cherry blossoms! And thank you for welcoming spring back into our lives. (Though I can do without the pollen.)

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Dennis “Knockout Kidd” Leggett and Tjay “Wonderbread” Martino have began a dance studio in lincoln, Rhode Island. The open house for the “Thr3e Live Studio” is in march 2012, stay posted for further dates. Follow them on twitter at..

Dennis Leggett aka K.O. Kid aka Twinn Knucklehead

Tjay Martino aka Wonderbread aka Twinn Basix aka Twinn K.O. Kid

This Video was filmed, Edited, and Directed by Proper Etiket..
LeVarr McCree aka Basix aka Lil Style Ripper

Chicken Leg Cacciatore
You Need:
Evoo – extra virgin olive oil
Flour for dredging (substitute corn starch for gluten free option)
3lb chicken legs (skin removed or legs and thighs separated)
1 tbl  chopped garlic
1 med onion (sliced)
1 large bell pepper (sliced)           
½ lb med Mushrooms (cut to fourths)
4 cups chopped tomatoes
1 can (20 oz) chopped tomatoes
¼ cup fresh basil sliced to ribbons
Tsp chopped fresh rosemary
1 cup white wine (optional substitute water)Heat enough oil in large brazing pan to cover bottom.
Dredge chicken in flour to lightly coat.
Brown chicken in hot oil remove chicken to a plate (the chicken will not yet be cooked)
Add garlic to pan and lightly sauté (add more olive oil as needed to sauté)
When garlic is lightly browned add peppers, onions and mushrooms and sauté
Put chicken legs back in pan arranging legs to evenly cover the bottom of pan
Add tomatoes, basil, rosemary and wine cover and simmer for 25-30 minutes until chicken is fork tender and falls from bone
Add wine or water as needed to keep sauce at desired consistency
Serve over pasta
For Gluten Free Option – Serve over rice or mashed potatoes
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