01/25/2026
Like and Follow her she plans to share some yummy goodness!
Welcome to my page, dear people! 
After lots of encouragement and prodding, I am starting a new adventure. I’ve been encouraged by many along the way to share my love of cooking and baking. Two of my top encouragers are my own daughter and son-in-law to whom I say THANK YOU for always encouraging and motivating me to share the things I love!☺️🤗  I think I can safely say that each one of my children have caught the foodie bug! They were blessed to have grandparents who’s love of food kept the chairs around the table and any other available places to sit, occupied and eating!  I know I’m not the only one who can say that life revolved around the kitchen and at the table. Most know that food and conversation make perfect partners. Who doesn’t love to catch up over a loaf of bread, a bowl of soup and dessert?
And coffee?? It’s a given!
So, I’ll post and share some recipes and stories and photos that might make you hungry and others that will encourage and inspire you. Thanks so much for being here! Food is always best when shared, so pull up a chair at our table! I’m so glad to have you here!❤️
The bread you see below is a lovely crusty rustic no-knead bread that I’ve been making for many years! So basic!
3 cups of unbleached AP flour
1/2 teaspoon of yeast
1 1/2 teaspoons of sea salt
1 1/2 to 1 and 3/4 cups of good water (filtered, a good spring water- a water you feel good about drinking)
In a large bowl mix everything together till all the flour is incorporated, cover tightly and let’s sit on your countertop or table for 12 hours. It will ferment and get bubbly and messy looking. It’s perfect! Take your 5qt to 6qt Dutch oven. Mine is enameled but you can use Pyrex or even plain cast iron though I would put a small piece of aluminum foil underneath whatever you use to deflect intense heat. This will keep the bottom of the bread from burning. You’re going to take your Dutch oven with the top and put the covered Dutch oven in a cold oven and set it to 500°F. When you’re close to temperature begin to get your deal ready. You will heavily flour your board. I also use sesame seeds on top of the flour sometimes I just use semolina flour underneath. Enough to keep your very moist bread dough from sticking as much as possible. I also sprinkle the top of mine with sesame seeds. It’s like going back in time to an Italian bakery back on Long Island!
Very, very, very carefully~when you’re ready-open your oven and take your covered pot out. Take the top off, carefully pop the bread in being careful not to deflate what 12 hours of fermenting has done to your dough! Cover it back up then pop it back in the oven… (your very hot oven) and bake with the top on for 30 minutes then remove the top and bake for another 10 to 15 minutes. You will LOVE this bread if you are a crusty bread person. Slather it with butter~ it’s incredibly delicious and may take you back in time to your best Italian bread experience!❤️
