Fresh Approach Cooking

Hey there all you culinary cats and kittens. Just a few thoughts before my big post du jour.

The ever-fab Tiffany once again allowed me to post on her fantasti-catty site, Breakfast at Tiffany's, this time, rambling about PICNICS. Check it out. (And here is a link to the skirt, in case you want to see it. Sigh.)

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The Daily Telegraph reported that protesters threatened to firebomb the Hadley Bowling Green Inn in Droitwich, Worcestershire, unless the eatery stopped offering squirrel pate at £7.95 ($19) a plate.

The paper said the restaurant received about 25 threatening telephone calls and a string of malicious emails.

"I don't know why squirrel meat is so controversial," restaurant spokesman Barney Reynolds said.

"In the past we've sold meat from fluffy little lambs and it's not been a problem."

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And just in keeping with today's theme, here is a reprint from Oprah.com for Tom Cruise's Pasta Carbonara Recipe.


* 1/2 inch of olive oil (for frying pan)
* 2 cloves of minced garlic
* 1 chopped onion
* 8-12 thick slices of Italian bacon
* 4 eggs
* 2 packages of spaghetti
* 2 cups grated parmesan cheese


In a frying pan, combine ½ inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.

In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.

Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. Stir the egg mixture until it is well mixed. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Pour in the mixture from the frying pan and stir. Finish with the parmesan cheese and serve!

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I'm off to Taste of Chicago...report to come soon!