A digital image shot at MOMA. I'm never sure about people who look at pieces of art. Are they really immersed in the work, are they faking it or are they just passing the time in pursuit of something that they believe elevates them Intellectually. I'm really too cynical.

 I found these gorgeous yellow peppers so I stir fried them with thinly sliced beef and a red onion for a very nice lunch. Simply delicious.

 One of my earliest photos. Made on a borrowed Kodak Retina folding 35mm camera. I did know that Kodachrome II gave excellent colors. Downtown Manhattan shot from Brooklyn's promenade. 

 An experiment. Corn is in season and very good these days so I decided to make a corn and zucchine thick soup with half and half. Very tasty and satisfying. 

 Girl sitting by the window in  restaurant in Great Barrington, Massachusetts way back in 1971. Leoca M-4 with Kodachrome II. 

 This dish is certainly an acquired taste to say the least. Tripe, just the idea makes some squirm but when prepared well it's a delicious dish. This is the classic trippa alla siciliana, or Sicilian style tripe. There are a myriad of ways all from regional Italian cuisines, the most known are trippa alla romana (roman style) and trippa alla fiorentina, Florentine syile. I do not prepared too often but when I do it's always a treat. Try it, you may like it.

 The old and the new. Manhattan lower west side shot from the High Line.

 Sometimes I crave for meat. An angus burgher atop slice of rustic bread accompanied by sliced tomato and sauteed string beans with tomato and garlic. It's what's for dinner. 

 The flat iron building in Manhattan on a rainy fall day in the early seventies.

 My second attempt at corn chowder now that corn is in season. I naturally added some olive oil and a little red fresh hot pepper for a tangier taste. Very satisfactory indeed.

 A September post sunset shot from Rockaway, Queens, NYC. You can almost see Manhattan's skyline way in the background. 

 The question is always what to cook. I had a nice eggplant and some really good Lucio Garofalo paste called schiaffoni, a very funny name because it means huge slaps in the face. Go figure. At any rate this is one of the better Italian pastas. I highly fried the diced eggplants with two cloves of garlic and a little fresh peperoncino and then added real San Marzano tomatoes. Naturally I added the al dente pasta and lots of fresh basil. After a minute off the flame I sprinkled some reggiano. The result was magical. 

 Sea boulders in the Golf of Castellammare. The colors are real. No Photoshop.

 Eating in Sicily. Fresh fettuccine prepared with pomodorini from Pachino in southern Sicily and very hard to get because they are mostly shipped outside of Sicily, Needless to say, the taste was a revelation.

 The South Street Seaport area -1975- before it became one of New York's top tourist venue.

 Swiss chard with chickpeas a great if unusual combination. Great comfort food.

 Late summer woods, north eastern Pennsylvania

 Italian organic fall colored pasta prepared with cauliflower and red kidney beans. Wonderful and very comforting.

 Manhattan street fair in the financial district. 

Another healthful summer salad. Super delicious when the ingredients are in season.