ELIZABETH SCAFURI

In my early twenties I became very interested in cooking. My Plan B life plan was always to go to Culinary School if my Biology degree didn’t pan out. Neither Plan became part of my life path, but that didn’t stop me from teaching myself how to cook. I watched The Food Network all day, every day, focusing on the foundations and techniques of cooking. I experimented with every herb and spice, read cookbooks front to back, and prepared as many dishes as I could. Over the years I have accumulated quite the library of recipes – which I am excited to share with you! After having my daughter, my husband and I bought a small starter home and my love for interior decorating began. I had so many ideas, but with a small budget and being a Stay-At-Home-Mom I decided to take on every task myself. It was immediately clear that this is what I wanted to do with my life – aside from being a wife an mother. I was able to find simplified methods to create the same looks as the professionals, but at a fraction of the cost! Now in our dream home, I haven’t even scratched the surface of the decor projects I have in mind. As I continue to renovate, design, makeover, cook and create, I will share each process and recipe along the way. I would love for you to be a part of my journey!

Pasta Aglio e Olio with Blackened Shrimp and Asparagus

PUBLISHED 10/31/2019 Aglio e Olio translates to Garlic and Oil, and recipes like this are proof that sometimes less is more! It is Perfectly Imperfect in that the tasty variations are endless, so get your creative juices flowing and reinvent this simple dish again and again!! PREP TIME: 5 minutes COOK TIME: 20 minutes SERVINGS: …

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Burst Cherry Tomatoes with Chickpeas and Poached Eggs

PUBLISHED 10/24/2019 I love simple Italian flavors especially in rustic dishes. This burst tomatoes are sweet and  compliment the salty anchovies just right. This recipe is Perfectly Imperfect and can be made to serve over pasta or even toast! PREP TIME: 10 minutes COOK TIME: 20 minutes SERVINGS: 4 ingredients 2 TBSP Butter* 1/2 Onion …

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