Tony's Make A Mess Sunday

06/16/2026

https://www.tiktok.com/t/ZTBVh23nX/

06/15/2026

YES! https://www.facebook.com/share/1FZKSZrGJM/

06/07/2026

Kids, believe me when I tell you, my first stop breakfast place now, is the newly opened Rise and Shine Cafe in Limerick It's incredible - the chef does everything fresh, done to perfection, no heavy greases or oils, no bogged down feeling. The menu is creative and extensive. The atmosphere is welcoming, spotless clean, and cozy. The team of staff is awesome, that kind of friendly you look forward to seeing again. The coffee is delicious! I had the crab 🦀 omelet with asparagus and a perfect blended homemade hollandaise sauce, house specialty cream chip beef, and their link sausages 😋.

05/27/2026

My Shrimp Rolls
There’s something about a good shrimp roll that just screams summer. For a fraction of what lobster rolls would cost and just as delicious, these shrimp rolls absolutely deliver. Sweet shrimp, buttery toasted rolls and simple fresh ingredients that let the seafood shine. These are the kind of sandwiches that disappear the second they hit the table. Perfect for the beach, the backyard or standing around the kitchen with a cold drink in your hand pretending you only want one.

You’ll need-
•1-lb shrimp peeled and cleaned
•4 buttery hot dog rolls
•1/4-cup mayonnaise
•1-small celery stalk minced
•2-tbsp chives or scallions minced
•juice of 1/2 lemon
•1-tsp Dijon mustard
•pinch of salt and black pepper
•butter for the rolls

1-bring a pot of salted water to a gentle boil and cook the shrimp just until tender, about 2-3 minutes. Drain and let cool.
2-chop the shrimp into bite sized pieces and add to a bowl with the mayo, celery, chives, lemon juice, Dijon, salt and pepper. Mix gently so you don’t break up the shrimp too much.
3-butter the rolls and toast them in a skillet until golden brown on both sides. Don’t skip this step. That buttery crunch makes the whole sandwich.
4-stuff the warm rolls with the shrimp salad and serve immediately.

Simple food done right will always win.
❤️Daniel Mancini

05/03/2026

Cheese please


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04/25/2026

Chilly evenings call for comfort done the Ripieno’s way.

Tonight’s feature: Seafood Chowder served in a house-made pizza dough bread bowl — rich, creamy, loaded with seafood, and baked into fresh dough made in-house.

Warm up with something unforgettable and let dinner handle the cold for you. ✨

Available this evening while it lasts.

04/25/2026

Our weekly stop. If you have a passion for delicious, fresh phonemanal shucked oysters and a craving for savings come on down to Captains Market. We added frozen lemon zest, scallions and dusted with cyanne 😉

04/25/2026

With weather this dreary, you need a deliciously hearty dinner. Stop in for this black pepper cavatelli bolognaise. Your belly will thank you.

04/25/2026

Our first overdue visit to Herd and Harvest Market. It did not disappoint. 5* We loaded up on real fresh, rich in color chicken. The authentic sauce I'm dying to try. The most incredible cottage cheese I'll only buy here for life. An elixir that is so complete for all my ailments, I've been trying to make. And yes, I bought a few homemade natural beauty products 😆. Coming back for that restock of beef. What brought me here was the sincere, huge-hearted owners, staff of shared posts of who and what they are.
and Harvest Market

04/23/2026

Kids Daniel Mancini as authentic and genuine as food can be check him out 😉

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The trick to cooking ravioli… don’t brisk boil them. Keep them at a gentle, slow boil or they’ll puff up and burst.
Quick Sauce perfect for Ravioli 🍅
• 1 (28 oz) can whole tomatoes
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, left whole
• 2 tbsp butter
•10 fresh basil leaves (optional)

1. Crush the tomatoes by hand.
2. Add olive oil and garlic to a large skillet or pot over medium heat.
3. When the garlic turns golden, add the tomatoes, basil and butter.
4. Bring to a boil, lower the heat, and simmer for 15 minutes.

The butter is the secret weapon 🤫
It mellows the acidity of the tomatoes, gives the sauce a silky texture, and adds richness without overpowering the fresh tomato flavor. It “rounds out” the sauce and makes it taste like it simmered all day—even though it only took 15 minutes. That little trick is old-school Italian kitchen wisdom. 🧈🍅
❤️ Daniel Mancini