Author: Lanie Fioretti

My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!

TSTC – La Comida

Posted on by Lanie Fioretti

Come enjoy a La Comida by Angela Meyer at the Culinary Arts Center this week. Meals are served two days a week during the fall semester, Wednesday and Friday, from 11 a.m. to 12:30 p.m.  View the menu The Culinary Arts facility is located on Campus Drive. (view map)  254.867.4868

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Trimisu

Posted on by Lanie Fioretti

Sort of a trifle with tiramisu influence, and I thought trimisu sounded so much better than tirafle! It’s my way of using cake that isn’t getting eaten. Don’t ask me how we ended up with a chunk of cake that none of these sweetaholics didn’t finish. My forte is remaking leftovers, and cake is no…

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Purslane

Posted on by Lanie Fioretti

Just a note to start this post.  Although it looks like I re-post something I have posted in the past, like “New Menu at Megg’s,” the blog at times has a mind of it’s own, and somehow chooses a post to just regenerate and send out an email.  It’s as surprising to me as to…

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Pork Rolls

Posted on by Lanie Fioretti

I used thinly slice center cut pork chops for this recipe, but you could easily use thinly sliced chicken or turkey breast.  It’s simple, fast, and delicious. Try different pestos and cheeses to create your own favorite. PrintPork Rolls IngredientsThin slices of pork loin Basil pesto Oaxaca cheese pieces* Flour Salt and pepper, Frankly Delicious,…

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