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Wimberley blogger Katie Ogletree is new to marriage and new to parenthood,  but takes the time to slow down every now and then and “savor.”
Slow Down and Savor’s chicken piccata, topped off with capers and parsley.
Fresh lasagna roll-ups, before they're rolled up.
Making your own marinara makes all the difference in homemade Italian foods.

Learning to savor

Features Editor

Katie Ogletree’s life has been like many of ours: A nonstop rush. The New Jersey native moved to Wimberley several years ago, is recently married and stepmom to a 5-year-old boy named Major. Despite the major changes in her life, Ogletree says she’s learned to slow down and savor, something her popular cooking blog is named for.
“I’ve been cooking my whole life,” she says. “Whenever I was little my parents both worked a lot. My mom was rarely home, but when she was home, she was in the kitchen and got me in there with her. I had a live-in nanny and she was real Italian. Like stereotype New Jersey, and her whole family was a big Italian family that surrounded themselves around food. When I was seven or eight years old she let me come in and help her make pizzas and see how she made the sauce. And she called it ‘gravy.’ I learned how to make marinara when I was seven and have been trying to perfect my own version of it since then.”
Growing up around Italian food has definitely had its effect on Ogletree, who says it is her favorite food, and has a weakness for Italian Garden where she would often take lunch while attending Texas State University.
“I kind of like different kinds of Italian food, like chicken piccata, the lighter stuff that people don’t think of. Not a whole lot of pasta or red sauce, but like fish and chicken with lemon and capers. Stuff you wouldn’t think of being Italian, but really fresh,” she said.


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