It’s a good day to try a new (to me) recipe: polenta incatenata, from La Spezia, and also northwestern Tuscany. A polenta porridge of sorts, with all the hearty ingredients pictured here, plus those borlotti beans (swipe) and cheese. I’m using a recipe fr
Spring is here so time for my favorite coffee thing, the Chocolate Chip Frappuccino by @starbucksmagyarorszag ! ????
