Hello Karina, I’ve been a longtime (many years) e-subscriber. If memory serves me you went MIA for long while. And now, you’ve resurfaced with a website makeover. Congratulations!!
(The many ads must give you a livable income)
It doesn’t surprise me. Your recipes are intriguing, exciting and flavorful. Caprese Pasta Salad (2018), Steaks with Chimichurri, & Zuppa Toscana name a few in my recipe book. Glad to have you return, and keep on thriving.
Hi Corinna, Thank you very much for your message. It’s great to be back, I will be sharing some stories about the last few years and why I was MIA, thank you for your loyal support. Xx
Hi! I want to make the cream Parmesan Brussel Sprouts with bacon recipe that I know I used in the past off your site. Do you still have that somewhere? Thanks!
You are so beautiful ❤️ and you deserve every bit of it. Of course my question is everyone’s question. How did you lose the weight? My daughter were very slim and happy. She having 60 pounds! Now she’s trying to lose it. She’s doing calorie deficit. Lost 10 so far. But I would love to know how you do it.
Hi Terry, so happy to hear that your daughter has lost 10 so far. I will be sharing my secrets on my socials soon! please follow me on instagram or tiktok for more.
Hi Karina,
Love your father’s chimichurri recipe. I make it all the time. In the recipe, it calls for red chilies. Is there a specific kind used for the recipe? I use Fresno chilies, because I can get them fresh.
Hi Pat, Using Fresno chilies is actually perfect! They’re a fantastic choice because they give you that lovely, fresh chili flavor without too much overpowering heat, and they’re easy to find. Sometimes if I don’t have fresh ones, I’ll even just use a teaspoon or two of dried red chili flakes for a little kick! Enjoy Xx
Hello Karina, just came across your web page while searching for a Shrimp Scampi receipe. Love what I’ve found so far.
Hey Joe! Thank you for the comment, sign up for my newsletters and I can send you weekly new recipes to try! Xx
Hello Karina, I’ve been a longtime (many years) e-subscriber. If memory serves me you went MIA for long while. And now, you’ve resurfaced with a website makeover. Congratulations!!
(The many ads must give you a livable income)
It doesn’t surprise me. Your recipes are intriguing, exciting and flavorful. Caprese Pasta Salad (2018), Steaks with Chimichurri, & Zuppa Toscana name a few in my recipe book. Glad to have you return, and keep on thriving.
Hi Corinna, Thank you very much for your message. It’s great to be back, I will be sharing some stories about the last few years and why I was MIA, thank you for your loyal support. Xx
Hi! I want to make the cream Parmesan Brussel Sprouts with bacon recipe that I know I used in the past off your site. Do you still have that somewhere? Thanks!
Hi Jamie, Yes I do, it’s coming as a reboot! but for the meantime, please see it here creamy garlic parmesan brussel sprouts with bacon Hope you enjoy! Xx
You are so beautiful ❤️ and you deserve every bit of it. Of course my question is everyone’s question. How did you lose the weight? My daughter were very slim and happy. She having 60 pounds! Now she’s trying to lose it. She’s doing calorie deficit. Lost 10 so far. But I would love to know how you do it.
Hi Terry, so happy to hear that your daughter has lost 10 so far. I will be sharing my secrets on my socials soon! please follow me on instagram or tiktok for more.
Hi Karina,
Love your father’s chimichurri recipe. I make it all the time. In the recipe, it calls for red chilies. Is there a specific kind used for the recipe? I use Fresno chilies, because I can get them fresh.
Hi Pat, Using Fresno chilies is actually perfect! They’re a fantastic choice because they give you that lovely, fresh chili flavor without too much overpowering heat, and they’re easy to find. Sometimes if I don’t have fresh ones, I’ll even just use a teaspoon or two of dried red chili flakes for a little kick! Enjoy Xx