What Stacy Eats While She Cooks

I'm usually a ravenous beast by the time I want to cook. This can make things very difficult. I immediately open a bottle of wine—it's best to handle sharp knives and fire when you are wasted. Check out Cab Picks for details.

I then, as many of you, partake of the following:

  • the Stop and Shop container of kalamata olives (with pits), sometimes mixed with their garlic cloves and/or sun-dried tomatoes.
  • a cheese—brie, the delicious St. Agur's (sp?) from Ho Fo, our ladies' night goats milk gouda, or the salty Roquefort.
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License