Yesterday we made homemade pasta and stuffed the tasty ravioli with two different mixtures – ricotta and bacon and ricotta and chive. The ricotta and chive mixture was met with some skepticism on Bryan’s part, but turned out quite delicious. We cooked a few of each and topped them with one of the best mornay sauces Bryan has made. We paired it with a 2006 Cellar No. 8 zinfandel.
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PR gal and foodie who loves cooking, red wine, entertaining, shoes, coffee, gadgets, gardening and magazines.
I used to work in the corporate communications department for a Fortune 500 CPG company and am serious about meat. I currently work for a PR agency in the home appliance industry. 
Hi, we are Bryan and Jessie - a recently married couple who enjoys cooking at home, eating at our favorite local restaurants, and trying new restaurants and recipes. We also have two pets - Brew, a black lab, and Alton Brown, a domestic shorthair.
Foods we couldn't live without: blue cheese, potatoes, gin, popcorn, garlic and butter
Number of cookbooks we own: 57 and counting
Favorite kitchen tools: Shun knives, Le Creuset cookware
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