just a smidgen

Arrosto di Pollo Puttanesca ~ Roasted Puttanesca Chicken

Arrosto di Pollo Puttanesca 10

Instagram is the new Pinterest, which was the new Twitter, which was the new Facebook, which was the new Email, which was the new Cellphone, which was the new Landline, which was the new Party Line.. which used to be the chat over the neighbors fence…

I miss that fence!

Blogging and Ebooks are the new Paperbacks, which were the new Hardcovers, which were the new Library Books, before that came parchment, then the Stone Tablet.

{ have I forgotten any? }

But without Cellphones and Blogging

{ and digital cameras }

where would we be?

Perhaps in libraries,
musty tomes languishing on shelves,
inkpot and pens in hand.

Better still, gathered together in a friend’s kitchen with lively conversation while experimenting over a hot stove!

On another positive note..

texting lets me know where my kids are
and blogging brings a world of words and ideas into my kitchen!

Advance photos of this dish were posted on


and pleas for the recipe quickly ensued on Facebook

I totally get it..

I, too, couldn’t wait to make a version of this recipe the minute I found it on Sally’s blog..

The Bewitching Kitchen

(Sally is the Brazilian biochemist beauty behind this blog, make sure to pay her a visit, but please do so after you finish here, once you immerse yourself in her wealth of recipes, you may never return!)

Not too long after that I saw this recipe for

Chilli alla Putanesca


Linda’s “Savoring Every Bite” exceptional blog!

I definitely think

this one was calling out to be created, signaling to me across the

World Wide Web!

You’ll only need the ingredients and very little measuring for this one,
you can thank me on one of your busy fall nights!

Just throw the first ingredients together, heave it into the oven, check half way through and add the rest of the ingredients. I originally combined all of the ingredients at once.. but the wee tomatoes suffered from such a long bake.. so I think the basil, tomatoes, and capers might be best added part way through..or maybe assign that job to someone else, and go have a


with candles..

oh, and your book..

{ not an ebook, silly }

{ let the pages get damp and warped }

and lock the door


My son, Phil, works for Mercato West.. an outstanding Italian restaurant down on 4th Street that just opened up on the west side this past year.

Many, many nights were spent loitering there with glasses of red wine, enjoying their splendid Italian cuisine whilst wallowing in the absolute pleasure of being impeccably waited on by my lazy son.. just kidding, he’s quite the diligent worker, or so I’m told;) It has certainly left it’s mark on me.. I’m positive I’ll be reborn in Tuscany!

Now I’m off to post these photos on Pinterest

On that note.. please feel free to leave your own links for Pinterest, Instagram and/or Facebook in the “Comment” section below… then we can “friend” each other a little more…

Arrosto di Pollo Puttanesca ~ Roasted Puttanesca Chicken
  • 4-6 chicken legs, preferably organic, free-range
  • Herbs de Provence
  • Dried oregano
  • Freshly ground black pepper
  • 1 head of garlic, cloves peeled and separated
  • 1 cup of assorted olives, all colors
  • olive oil
  • juice from one lemon
  • 1 – 2 large handfuls of basil leaves torn up, plus extra to garnish
  • 2-3 cups cherry or plum tomatoes
  • 1/2 small jar large capers with stem
  • (found in specialty Italian grocers, like Mercato)
  • Buffalo Mozzarella
  • Fresh pasta to serve 4-6
  • Tomato Basil Spaghetti Sauce (optional)
  1. Preheat oven to 350° F.
  2. Wash and pat dry the chicken legs. Generously season with de provence, oregano, and pepper. Lay skin side up, tucked close together in a smallish roasting pan.
  3. Scatter the olives and garlic over and under the chicken legs.
  4. Drizzle generously with the olive oil. Squeeze the juice of half a lemon over top.
  5. Bake, uncovered, in the oven for about 20-25 minutes. Remove excess fat if needed.
  6. Then add the basil, tomatoes and capers, giving everything a good stir. Add olive oil as needed.
  7. Bake for another 20-25 minutes.
  8. About 10 minutes before the chicken is done cooking, bring a large pot of salted water to boil over high heat. Add the fresh pasta and cook, about 8 minutes.
  9. If the chicken skin has not crisped, broil, carefully, for a few minutes to crisp up.
  10. Serve the chicken spooned over the pasta. My son likes more sauce, so a fresh tomato basil sauce was spooned over the pasta first. Dollop all over generous pieces of mozzarella. Garnish with extra fresh basil leaves.


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