I’m getting ready to make a new and improved take on Banana Cream Pudding but  first I had to bake my vanilla wafers. I made extra because I like a simple, plain cookie that I can nibble with my afternoon tea.

I’ve been waiting for a good excuse to share one of my best kept secrets. Dairy free whipped cream! I was leafing through the new york times and I came across a new recipe for Banana Pudding which inspired me to make my own version using healthier ingredients.

The other night I was in search of another light, satisfying, simple but tasty dinner. I wandered around Citarella knowing full well I wanted fresh fish. It’s one of my go to supermarkets when I’m in the mood. (The Lobster Place or greenmarkets are also often part of my fish repertoire).

Avgolemono, a.k.a. egg lemon soup has become my all time comfort food over the years. I first had it years ago at the Artist’s Cafe in Chicago, a classic Greek diner in the Fine Arts Building.

Since red fruits have always been her favorite, I made this Sour Cherry Tart for my mother’s birthday.  She’s the person who always picks out the red gummy bears leaving the other colors behind.

I must admit I am not much of a sports fan.  I was, however, inspired Sunday by “Super Bowl” fare with this recipe I made for Buffalo wings. It’s not a traditional take, instead I used Thai inspired flavors like green curry and fresh cilantro.

Now that winter is officially here roast garlic is becoming a staple in our kitchen. Since garlic is nature’s antibiotic, it’s great for wintertime when fortifying your immune system is most important.

A lot of great things have happened over the past few months and our new little guy Xander has kept me very busy.  Now that I am better adjusted to motherhood I am back and ready to write.

I spent my end of summer vacation in Burgundy, and was lucky enough to catch the end of the wild currants growing in my mother’s yard. They flourish somehow, even though they’re left untouched for a good part of the year.