I like just making shit up as I go along. Really. The difference is likely that I cook and don't bake so it's not that big of a difference if I put in a little more of this or that but I like discovering things on my own.

It is easy to buy small plaster models of what you think life is like.

I have a few recipes I would post, but I'm currently traveling on business and hence residing at some godforsaken Best Western, far away from my recipe box...but when I get back on Wednesday, expect some contributions!

It's pronounced "dandovan," and it is essentially coq au vin made with turkey (dinde).  Turkey is a little bit tough, so stewing it in red wine works really well.  Turkey drumettes or thighs are a good choice of meat.  Make a big batch, divide it down into meal-sized servings, and freeze the extras.  This is a dish that improves with re-heating.

Use your favorite coq au vin recipe.

Calamari and pasta and cheese sounds great if it's freshly grated cheese, but I'd definitely lose the tomato sauce.  Toss the pasta with oil, or cook the calamari in white wine, or add any of various other white sauces, but I'd definitely lose the tomato sauce with calamari.

This recipe kind of reminds me of a favorite of mine that I don't have nearly often enough, octopus on polenta.