good things - Liz Posmyk
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Rome Secrets - A conversation with Susan Wright and recipe for spaghetti alle vongole

16/7/2014

 
Susan Wright, author of Rome Secrets
Australian-born photographer Susan Wright, author of Rome Secrets
'Falling in love with Rome came very naturally and easy to me. As an artist, photographer and a dreamer at heart, my imagination was captivated and inspired by the timeless grandeur, compelling beauty and irresistible ambience and spirit of this great city.'                                  
                                              -- Susan Wright in the introduction to her book, Rome Secrets


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Spaghettoni with seafood a la Lizzy

20/3/2014

 
Spaghettini with seafood by Liz Posmyk Good Things
One after the other the fishermen on the wharf reeled in their catch as we looked on from the timber deck on the historic cargo shed-turned-restaurant above. Watching the sunset with 180 degree vistas of ocean, lake and mountains was nothing short of magnificent. The freshness and quality of our meals—coupled with salty air and the theatre of the anglers on the fishing platform below—made for a most memorable evening.
The Wharf at Merimbula NSW by Liz Posmyk


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Creative Culinary with Barbara Kiebel and Lemon Ricotta Basil Pasta

26/10/2013

 
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One of the things I enjoy most about blogging and social media is that you get to meet and make friends with a bunch of like-minded cooks and food writers from all around the world. Barbara Kiebel, who lives in Denver, Colorado and blogs at Creative Culinary, is a 'friend in food' across the miles and it gives me great pleasure to welcome her to Good Things.

Barbara started her online life 18 years ago when she began professionally developing websites. The first website she made for herself was in 1995 and was a place to feature her best recipes for family and friends. In the last few years she segued to a food blog, Creative Culinary, with the motto 'Eat, Drink, Repeat'.  She prepares new recipes, photographs them and talks a bit about the store to table experience.  

Barbara's specialty cocktails are making news on her ‘Happy Hour Friday’  column, where she occasionally pairs them with appetizers. Barbara is a mom to her grown daughters, Emily and Lauren, and precious dog named Abbie.  She  loves to create, cook, garden, decorate and read websites that inspire her each day. Barbara says she enjoys good wine and great cocktails, and when the weather is warm, nothing makes her happier than entertaining friends in her garden and feeding them barbecue and smoked favorites, along with a current favorite libation.

When I asked Barbara what's cooking this weekend, she said 'Oh boy, I've got a busy weekend planned. I'm making a Maple Bourbon and Balsamic Caramel Sauce; some Maple Bourbon Chocolate Chip cookies (I spy a trend and it wasn't even planned!); a Gluten Free dish for a friend using spaghetti squash instead of pasta; a barbecue sauce using Jack Daniels Honey Whiskey; an apple and walnut brie appetizer; and last but not least, developing a cookie recipe to serve with a bottle of Port! I guess the name booze queen is warranted after all huh?' she laughed.
 
'You know I do love to integrate dishes with liqueurs and spirits; they add a nice subtle touch that is often not recognizable as booze but just some added something that makes dishes richer and warmer. Cheers! Beyond that I've always loved to make desserts the most; something that not only tastes wonderful but looks beautiful as well,' she added. 
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In this Good Things guest post, Barbara tells us about growing basil in water (!) and shares a delightful pasta recipe... 
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Meatballs in tomato sugo (Polpettine al salsa di pomodoro)

4/8/2013

 
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Buon Giorno. Oggi facciamo polpettini in salsa di pommodoro. Un piatto classico, apprezzato da tutte le età. In other words, good morning. Today we are going to make meatballs in tomato sugo. This Italian classic is a favourite with young and old.


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Pasta al pesto (recipe for summertime basil pesto)

2/2/2013

 
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Tonight I will bruise
with wild perfume, it is
summer time to pick
sweet spearhead leaves,
flowering white

tonight I will cry
salted garlic tears for
resistant leaves, it is time
to grind till they bleed dark
into oil and cheese

tonight I will chop
cream pine cone pips from
Turkish hills, not my mother's kitchen
these smells of earth sweat
and acrid green

tonight I will dress
in leaves, nuts and bulbs,
spaghetti,
fresh sharp and slippery,
it is summer time...

Pesto by Fiona Johnston © Reproduced kind courtesy of Fiona Johnston


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Chicken Paprika with Soft Noodles

2/9/2012

 
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Chicken Paprika with Soft Noodles a.k.a Paprikás Csirke Nokedlivel
As far as dates go, it might very well be the first day of Spring in Australia, but this morning's cracker frost and minus 6.9 degrees C temperature assures me that, despite the season, it is not at all inappropriate to share with you one of my most favourite recipes, the Hungarian classic Paprikás Csirke Nokedlivel, (Chicken Paprika with Soft Noodles).


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Angel Hair Pasta with Salmon, Ricotta and Baby Spinach

8/10/2011

3 Comments

 
Pick a few handfuls of baby spinach from your garden
'Oh, that's delicious, may I have the recipe please!'. How many times have you begged that question of a friend or family member after enjoying the first bite of a superb-tasting meal, dessert or morning/afternoon tea? 


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3 Comments

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

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    NB: I use Australian standard measuring cups and spoons in my recipes. 

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    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
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    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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