Cooking to keep the vampires away - Martha's Vineyard Times

Cooking to keep the vampires away - Martha's Vineyard Times

Martha's Vineyard Times

Cooking to keep the vampires away Martha's Vineyard Times You then cook pasta in the stock, add some frozen peas, and use the soup to temper an egg. The egg mixture goes back into the soup pot, and is served over a toasted piece of garlic bread and topped with Parmesan cheese. I mean, come on, who could say ...