We're LĪVE w/ Mary Healey

12/12/2022

Lots of grows on the Amaryllis and they seem to be doing well but I see no bud yet for the flower. I will keep you updated.

08/22/2022

Quick easy Alfredo for dinner!

08/19/2022

One night in Paros we went to an Italian restaurant close by our hotel. I know, I know, but it had good reviews! The owners were Italian but the food was not that great. But, the owner must have taken a liking to me while I waited for the ladies room and offered me some of his homemade limoncello. I told him yes, but only if my friend Katie, who was hogging the only bathroom they had at the time, could have one too. Katie finally came out and we all drank the Limoncello. It was good! It was strong. The owner inspired me and I made my own. I don't think it is as strong but I plan to make it stronger next time. Saluti!!

Recipe
So usually what I like to do is take somebody's recipe and make it better but in this case I have never made limoncello before so I just had to go by What this sweet little Italian lady did on YouTube.
Peel 7-8 organic lemons (yes organic because of no pesticide and no waxy film) And make sure there is no white pith! This is the hardest part but this is the star ingredient so don't mess it up. Pour everclear over peels of highest proof vodka you can find and soak peels for 20 days
After 20 days, Boil 1.5 liters of water ~6.34 cups then add just shy of 2 cups of sugar, stir in hot water, mix, then let cool down. Once it's cool, add your liquor then bottle. It's ready to drink. Just serve chilled.

08/07/2022

A lifetime ago use to live in San Francisco. I loved North Beach! No not the town I live in now but North Beach San Fran, the Italian area in the city. I always felt at home there. I always thought I was an Irish girl on the outside living in an Italian girl's body. My Aunt Leona, who lived outside of San Francisco and just a little north in Santa Rosa, was married to a full fledged Italian man and he cooked all things Italian. I would go there on weekends and Reno cooked every meal. He cooked his gnocchi by finishing it off in a brown butter sauce, with fresh garlic and sage. My Aunt Leona spent time cooking with his family and they taught her the art of making gnocchi. I could never get it right. She would always tell me it's a feel. I would always try to rush the process because I just wanted to get to the eating part. I now do realize the meaning of "all good things come to those who wait". Making this takes time. It can't be done in a quick video and my guess is it may take you a few times like it took me. You may just be lucky enough to pop in one day when I'm up to my elbows in 00 flour and potatoes. I will have you roll up your sleeves and put you to work. The reward will be amazing. Buon appetito! ❤️

06/10/2022

Tis the season for strawberry rhubarb pie! I was going to do a līve segment on this, but just ended up making this quickly early in the morning before I headed out to work. It's so simple! The hard part is waiting to eat it. You have to let it set up for about 3 hours after cooking and it's best to wait at least 12 to 24 hours to really enjoy the flavors. I think I waited about 10 hours to cut into this beauty. ❤️ BTW...did you know rhubarb is a perennial here in our zone in Maryland? I planted one plant this year to see how it does.
I have copied the link for the recipe here. If you make this, I would love it if you posted a picture here for me. https://cooking.nytimes.com/recipes/6216-strawberry-rhubarb-pie

05/27/2022

https://www.youtube.com/channel/UCuWA0nCBGNdiPakxQkQhuqA

Trying my hand at youtube to be able to post my videos to multiple platforms. It may be a little easier.

Share your videos with friends, family, and the world

02/15/2022

I've been on vacation for a while but plan on making Pasta with Pat LĪVE soon. If you want to make it with us, my next post will have the date and time, and I will list the ingredients and equipment you will need. Facciamo la pasta!

01/26/2022

Blueberry Lemon Basil Scones Recipe
So after the scones were made and we ate them all, we all decided the scones had a slight hint of basil flavor from from the method of soaking the basil in the cream but we decided to try chopped basil in the scone this time and really Liked it so much better! We also mixed the frozen blueberries In the flour after we cut the butter in the flour And before we added the cream. This was another method we talked about in the video and that I do with the raspberries when I make raspberry lemon scones. Below are the pictures in order from the time I start cutting in the butter to when I added in in the cream and formed it. Also in the video I cut my scones into 6 to 8 slices.. We all decided we like when I just cut them into 4 triangles as I mentioned in the live video.

*Another important note that I'm not sure if I mentioned but don't flatten your dough really thin. Your dough should be about 1 1/4 to 1 1/2 inches thick once you form it.
Recipe:
Preheat to 425°
2 cups All purpose flour
1 1/2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
Add lemon zest of one lemon
Chop basil and add to flour( this is to your preference, I did about 15 good size leaves)
(Wisk above ingredients to combine evenly)
1 stick cut up unsalted butter
(Cut butter into dough)
Once butter is cut in and in pea size, add blueberries(1/2 to 3/4 cup frozen berries and mix in flour)
Now push mixture to side of bowl and add part of the heavy cream( will need a total of 3/4 cup heavy cream)
Start pulling flour into cream to mix up. Now push mixture to other side and add the rest of the heavy cream and mix. At this point your dough should be pretty well all together now and maybe some loose flour but there is the saran wrap trick which will combine everything together perfectly.
Dump the dough onto tray with saran wrap and press together using the saran wrap to push the dough together and combine everything. Don't press to flat. Should be 1 1/2 thick or a tiny bit less.
Cut into 4 triangles and you may need a spatula to lift onto baking tray on parchment paper and bake for 13-15 depending on your oven.
* Remember my recipe dough can be crumbly. Any loose dough after you've lifted off the scone from the saran wrap onto the parchment paper can just be scooped up off saran wrap and put on top of any scone and pressed lightly into the scone and it will bake in fine.
**Picture tutorial below or feel free to watch the video again.**

01/23/2022

LĪVE video tutorial follow up: So delish!

Blueberry Basil Lemon Scones! I added my homemade Blueberry compote and fresh whipped basil cream From the little bit of heavy cream I saved while making this recipe. There is just a hint of basil flavor throughout out the scone and the basil flavored whipped cream adds a nice little touch. You can add a little lemon zest on top or a few basil leaves if you really want to doll it up!