Saudi Days, Saudi Nights
In Saudi Arabia the heat is baked into your skin, which is always coated with a thin layer of dust. The first month we are …
This is the home of my original blog, titled Cucina Nicolina. I started it in 2005 and it has since transitioned to a more modern, recipe-based food blog. Visit my current blog at cucinanicolina.com.
In Saudi Arabia the heat is baked into your skin, which is always coated with a thin layer of dust. The first month we are …
So much has happened since I last wrote here in the spring — our Gravenstein apples ripened, were picked and turned into pie, and are …
Friends, hello — those of you who are still here, anyway. Despite my best intentions writing regularly here never quite pans out. The will is …
I’ve been trying to write this post all morning but I’m a wee bit sleep deprived so it’s been slow going. Suddenly it’s almost 3 …
Back in October — nearly four months ago now — I made a cake to celebrate our seventh wedding anniversary. Each year since we’ve been …
As it happens, I made this simple yet luscious poppyseed cake almost a year ago on a sweltering Sydney afternoon and I’m finally getting to …
This morning much needed rain is finally falling on Northern California and will, we hope, douse the fires burning to the north east of us …
Five years, three countries, and two kids later we are home for the very first time in a place from where we won’t be moving …
We left Australia over a month ago and as seems to be the case with such moves that life already feels a bit like an …
I baked a cake today during the baby’s nap — she’s still a baby, even if she’s almost two and is picking up more and …