I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.


Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.


I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Greek-(ish) Spaghetti

I was craving Greek spaghetti Thursday evening and decided to try and recreate the recipe found at The Cellar. They have the best Greek spaghetti and I am always BEGGING to eat at The Cellar when we visit the 'burg.

I sauteed yellow squash, zucchini, sliced baby bellas and green onions in olive oil in a large frying pan. When they were almost soft, but not quite, I added four minced cloves of garlic and a half pint of sliced grape tomatoes.

While all the flavors were merging, I chopped some kalamata olives and crumbled feta. I removed the veggies from the heat and added the kalamatas so the flavors could fuse. I added the veggie blend to the pasta along with some olive oil and tossed and then added the crumbled feta.

This was fairly decent but I'm going to modify it next time. First off, I won't add the kalamata to the sauteed veggies. I will also use MUCH more garlic and Much less pasta (I used an entire box of capellini). I will also toss the pasta with olive oil to keep it from sticking and then add the veggies as a sauce on the top.

I look forward to trying again. Jessie, if you try a Greek spaghetti, let me know how yours turns out. :o)




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