FOOD

A savory bread that's delicious at breakfast slathered with good Normandy butter and a side of scrambled, at lunch as the base of a fancy tuna melt or dinner as the star of the bread basket.

Charcuterie board making folks take note. Up your board game with these roasted artichoke hearts.

Nancy is a spicy Portuguese publicist with talent, intellect and a rockin’ body that goes on for days. On a recent visit to her home, she made a dip similar to this…minus the artichoke hearts. I think it’s better now. I hope she agrees –she may just kick my ass.

When my son was young, he called a watermelon wedge diced in the rind “fancy melon”. In toddler Jenga fashion, his tiny fingers would strategically pull out the diced pieces from the rind bringing on contagious juicy giggles.