Zucchine are plentiful and good these days so I prepared a wonderful dish of penne rigate with zucchine in a cream cheese and parmigiano sauce. I added a little fresh hot pepper to give it an extra kick. Really delicious, a home run.

              The well manicured grounds of the MA-Heritage Museum in Sandwich, Cape Cod.
 

 Rice and black beans, my way. I live the Cuban version of classic back beans and rice but I don't believe that I can reproduce them. To the rice I added a finely chopped carrot, some celery, a small diced potatoe and leeks for a lighter taste. What made this dish memorable was the addition of cauliflower florets that totally disappeared in the mix. the result was a very tasty dish.

 Castellammare del Golfo, Sicily, my beloved birthplace. Houses that are now restructured and made into B&B's as the town becomes more and more touristy. 

 This is the quintessential Sicilian soul food for the summer. Long Sicilian squach or cucuzza, simply boiled along with its tender leaves or tinnirumi and serve with garlic, sea salt and the superb olive oil from the area. This dish is supposed to be fresco, cool, meaning that it good for te body as opposed to caldo or hot such as eggplant and most fried foods. However because fried tastes better than boiled and because eggplants in Sicily rule the summer who cars. You eat the hot and then calm your body with the cold. You must live to eat; there's no other way.

 Paris at dusk. Enough said.

 A vert tasty hot antipasto grilled vegetables along with stuffed zucchine and mushrooms, what a great way to start a meal.