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About Wendalicious

Early early forties and living in Northeast Ohio – a few miles southeast of Cleveland, to be exact. Moved here from the Capital Region of New York State (just north of Albany) in Spring 2013. I’m a New Yorker, born and bred.

I recently lost 48.5 pounds and reached my goal weight using the Weight Watchers program. I’m currently working my way through maintenance on the road to becoming a lifetime member.

When it comes to food, I am sometimes inspired, sometimes lazy, and just about always hungry. My favorite food is hummus. And I miss NY pizza. A lot.

18 Comments leave one →
  1. Kristen permalink
    December 1, 2007 9:36 pm

    hey, WENDALICIOUS it’s your favorite sister!…you have a lot of time on your hands to have a blog, but i think it is awesome!

    Hopefully i will be up there soon to spend some money @ the casino! guess i should start saving my money

    LOVE YOU! <3: Kristen

  2. December 5, 2007 9:16 pm

    Wendalicious — you can only inagine what I thought the site would have on it….

    Great job, kiddo. Looking forward to trying some recipes.

    Keep this going!

    VS or HP

  3. wendalicious permalink
    December 5, 2007 10:37 pm

    Vespi Scarpelli??? Any relation to Glenn Scarpelli (from TV’s “One Day at a Time”?)

  4. Jean Curtin permalink
    February 24, 2008 12:42 pm

    May I have the recipe for artichoke francaise sent to my e-mail address? I have not been able to locate it.
    Thank you.

  5. wendalicious permalink
    February 24, 2008 4:36 pm

    I don’t actually have the recipe, because I had the artichokes at a restaurant, but i found a recipe from the California Artichoke Advisory Board that sounds very similar, and another recipe for Roasted Garlic Cream Sauce that should work. After making the sauce, you should pour it over the artichokes, and bake until bubbly.


    1 cup fish batter mix
    ¼ teaspoon baking powder
    ½ cup water
    ¼ cup beer
    2 pounds baby artichokes, prepared as directed and quartered*
    1 cup Italian bread crumbs
    ¼ cup grated Parmesan cheese
    solid all vegetable shortening for frying, about 1 inch deep

    Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.

    *For preparation of baby artichokes, trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.

    Roasted Garlic Sauce


    * 6 garlic cloves, roasted and peeled
    * 1 medium onion, finely diced
    * 1 cups white wine
    * 2 cups heavy cream
    * salt and freshly ground pepper to taste

    To roast garlic Preheat oven to 350°F. Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper. Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned. Peel garlic.

    Method for Sauce

    In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths. Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes. Season to taste with salt and pepper. Transfer to food processor and puree. May be prepared up to two days ahead, covered, and refrigerated,. Bring to room temperature before serving,

  6. Jason, the intern permalink
    September 30, 2009 2:28 pm

    Hey wendy great website!…..I forgot to ask got any great restaurants suggestions. See you later.

  7. June 13, 2010 5:39 pm

    You fabulous woman!

  8. Theresa Conrad permalink
    October 26, 2010 6:26 pm

    Hey Wendy! Just discovered your blog through your Linkedin update I received. LOVE LOVE LOVE IT……you are a woman of many talents…..still miss all those yummy baked goods you used to treat us with at the cement plant!!!! Can’t wait for your next blog update!!

  9. Beverly Elander permalink
    April 28, 2012 8:04 am

    Wendy, Nevermind the crowds–*I* loved your hummus–especially your black bean hummus. Size does NOT always matter. –Beverly

  10. Debbie (Mungovan) Young permalink
    March 8, 2013 10:59 am

    Wendy, remember old friends from DAR???? Making cakes and catering….think of you alot…..I sense some changes in your life…but still cooking huh? I miss those times!! Congrats on all the success!!!

  11. May 1, 2015 9:58 am

    Wendy, I don’t know if you are aware, but there is a MAJOR foodservice equipment manufacturer right in Cleveland – They build a LOT of ovens used all around the world (Crop is a restaurant partner, and uses/showcases them). They are finishing up a new world-class kitchen/lab at their facility. Let me know if you want a tour of the plant (nelson.pitlor (at)

    • May 1, 2015 3:51 pm

      Nelson: I’d LOVE a tour! Fantastic. I’ll send you an email ASAP to coordinate. Thanks!

  12. July 7, 2015 11:33 pm

    Menu for George’s Donuts in Twinsburg…anyone…anyone…Bueller?

  13. Dana permalink
    July 31, 2018 11:54 am

    I’m a new listener and absolutely loved your most recent podcast. Thanks for sharing your motivational thoughts and tips, and here’s wishing you continued success on your journey.

  14. Lindsay Weiland permalink
    January 23, 2019 9:45 am

    I just found your podcast and love it!! I am in Akron and trying to reach goal. I have lost 71# and 35 to go to meet goal.

    • January 23, 2019 11:48 am

      Welcome! So glad you found the show! Congrats on your weight loss – you are amazing!

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