A very healthful lunch. Black beans with Swiss chard and potato. carrots, celery and onions. Very nice and flavorful.

 May late and very much missed father playing solitaire after a long day's work and awaiting the wonderful meals my mother created. A man of incredible intelligence, widsnom and civility.  

 Garofalo linguine prepared with asparagus and mushrooms, a real treat.

 A hot Sunday afternoon near Genoa, Italy. A water polo game. Canon Ft, 59mm F 1:4 lens and Kodachrome II.

 Italian organic cavatappi pasta ( Italian for cork screw) in fava beans, split peas and Swiss chard. Just what's needed on a cold day. Simply delicious.

 Lexington Avenue near 27th Street close to my Studio. Shot in the mid seventies with a Leica M-4 and the superb 35mm Summicron lens.

 A dish that is one of my favorite secondi or second courses. Beef rollatini. Thinly sliced top round filled with a piece of bacon, a slice of prosciutto and a slice of Swiss cheese. I breaded in plain bread crrumbs and fried in a light olive oil to which I added bay leaves as a flavoring agent. When I served I added more bay leaves for a hint of flavor. The result was spectacular. There's a caveat; watch out for the salinity. Do not add any salt because the prosciutto can be a bit salty. Next time I will replace it with parmacotto, Italian boiled ham.