tag:blogger.com,1999:blog-28181163854501730752024-02-08T13:18:02.339-06:00My Little Italian LifeAnonymoushttp://www.blogger.com/profile/17201931805431845858noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-2818116385450173075.post-59731610405656677752013-10-07T06:45:00.002-05:002024-01-12T15:13:30.095-06:00Pasta Fasul a.k.a Pasta and Beans<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PWs39gzrBD4/UlKJHVjR1VI/AAAAAAAAAyc/GAqHSP8ViZQ/s1600/summer+2012+157.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PWs39gzrBD4/UlKJHVjR1VI/AAAAAAAAAyc/GAqHSP8ViZQ/s320/summer+2012+157.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Pasta Fasul with Borlotti beans.</td></tr>
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We are big bean eaters in our family. I'm willing to bet my husband would turn down a New York strip for a bowl of pasta with beans! We love all legumes; lentils, navy beans, garbanzo beans, barlotti, all of them. Most everyone has heard of Pasta Fasul. That's dialect for Pasta e Fagioli. Which means pasta with beans. The traditional pasta fasul is made with the borlotti bean. They are a marbled colored bean, light brown with reddish brown streaks. But you can use any of your favorite beans. <i>The hardest part about making this dish is remembering to soak the beans the night before! </i>Since the beans have been dried, they need to be soaked to soften them up for cooking, otherwise they would just take forever to cook. Here's how I make mine.</div>
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<tr><td class="tr-caption" style="text-align: center;">Beans soaking in water.</td></tr>
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<li>Soak your beans overnight in water with a teaspoon of baking soda. Cover the beans with lots of water because they will expand.</li>
<li>Chop onions carrots and celery, saute in a large pot with some olive (Extra Virgin). I use my second favorite kitchen appliance, my pressure cooker. (First favorite is my dishwasher!) I use my pressure cooker all the time, I love it. It cooks in half the time!</li>
<li>Rinse the beans that have soaked all night and dump them in the pot, add water to cover the beans about an inch above the beans.</li>
<li>Add a little tomato sauce, some chopped garlic, and salt & pepper. I also add red pepper because we like a little kick to our beans.</li>
<li>I also like to add a large potato cut up in small cubes. That way they almost dissolve and make for a smooth and creamy pasta.</li>
<li>Now for the secret ingredient. Parmesan cheese rinds! Yes you read right, I save the rinds of the Parmesan cheese, you know that outer part of the cheese that's so hard you just throw it out. Well don't! Save it for your soups. Soak it in a little water to soften it up, cut it up in small pieces and throw that in, too. It will give your Pasta Fazul an awesome creamy texture and cheesy flavor.</li>
<li style="text-align: center;">Now cover your pot and bring to a boil, lower heat to a steady simmer and cook for about an hour and a half, maybe two hours. The pressure cooker takes about 45 minutes. We like our beans to be soft but still be intact. (The longer you cook them the softer they get and will begin to fall apart.) </li>
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<tr><td class="tr-caption" style="text-align: center;">My awesome pressure cooker.</td></tr>
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8. Once the beans are cooked to your liking, add some pasta. We like to use <a href="http://www.google.it/imgres?imgurl=http://maxcdn.coffeeandvanilla.com/wordpress/wp-content/uploads/2007/08/ditali-rigati.jpg&imgrefurl=http://www.coffeeandvanilla.com/sweet-chilli-chicken-stir-fry/&h=426&w=640&sz=80&tbnid=RFNzel3gISBK6M:&tbnh=90&tbnw=135&zoom=1&usg=__NiF7564KpWWLXAkYul1GfmpiR0o=&docid=-NfhcxJX2ZzTbM&sa=X&ei=bJdSUpPMJIfX4AS57IHQBg&sqi=2&ved=0CD4Q9QEwBA" target="_blank">ditali</a> with our pasta e fagioli. They are about as big a around as mostaccioli but much smaller in length. Just big enough for a bean to fit inside. You might need to add a little water at this point, but not too much, you want a smooth and creamy consistency, not watery.</div>
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9. Cook the beans some more until the pasta is just "al dente", to the tooth, as they say here in Italy. ( In other words, not mushy.)</div>
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10. Let it cool, top with a drizzle of olive oil and freshly grated Parmasan cheese.</div>
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Serve with a nice red wine and maybe some garlic bread. Nummy, now that's some good comfort food!</div>
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Buon Appetito!</div>
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<i><b>TIP: If you aren't used to eating a lot of beans, I'd advise the use of some beano or gas-x with that Pasta Fazul. It will just make for a much happier digestion!)</b></i></div>
suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com1tag:blogger.com,1999:blog-2818116385450173075.post-10487559083264938472013-08-20T11:05:00.000-05:002013-08-20T11:05:08.715-05:00Primo, Secondo, What's that mean, anyway?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bNMPD_f1eTo/UhNyWGUNxdI/AAAAAAAAAws/L4_K-bwJWOA/s1600/Italy+2011+062.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-bNMPD_f1eTo/UhNyWGUNxdI/AAAAAAAAAws/L4_K-bwJWOA/s320/Italy+2011+062.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pasta with artichokes.</td></tr>
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What's a "primo"? I get that question a lot from from people who aren't Italian. Well, it's one of the first courses in an Italian meal. The "primo" (first course), usually a plate of pasta, risotto (rise dish), or gnocchi (little potato dumplings) which comes after the antipasto and before the "secondo" (the main course) the meat with a vegetable side. "What? That sounds complicated" they say. "No", I say, "It's easy". Here in Italy it's all about the food.<br />
Look, if you were invited to an typical Italian meal here in Italy it would go something like this:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-w7OcYClt7ow/UhN05CxH9eI/AAAAAAAAAw4/j1qG28IEVnw/s1600/antipasto-selectitaly-e1371081492879.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-w7OcYClt7ow/UhN05CxH9eI/AAAAAAAAAw4/j1qG28IEVnw/s200/antipasto-selectitaly-e1371081492879.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typical antipasto.</td></tr>
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<span style="text-align: center;">1. </span><span style="text-align: center;">The Antipasto: cold cuts and cheese, usually, a variety of salami, prosciutto( a cured ham), all kinds of cheeses, a variety of olives, maybe some grilled vegetables like eggplant or artichokes, the options are endless.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pasta with clams.</td></tr>
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2. A Primo: (first course) any pasta dish, or risotto, gnocchi or, maybe, soup.</div>
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<a href="http://4.bp.blogspot.com/-53tZ4kLKa88/UhN6XSoe9wI/AAAAAAAAAxM/ppAhAwrg5Vo/s1600/secondo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-53tZ4kLKa88/UhN6XSoe9wI/AAAAAAAAAxM/ppAhAwrg5Vo/s320/secondo.jpg" width="320" /></a></div>
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3. A Secondo: (main course) beef, chicken, lamb, turkey, rabbit, fish, or pork, etc. and a side dish of any kind of vegetables.</div>
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<tr><td class="tr-caption" style="text-align: center;">Cannolli, OMG!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JCxVLoLmfzs/UhN7E-QQxII/AAAAAAAAAxU/BUYT3vFOaA4/s1600/Italy+2011+029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-JCxVLoLmfzs/UhN7E-QQxII/AAAAAAAAAxU/BUYT3vFOaA4/s200/Italy+2011+029.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmm Cake.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Profitorol, to die for!</td></tr>
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4. My favorite....Dessert or "Il dolce": Which could be a ton of things like, tiramisu, gelato, cake, amaretto cookies, a variety of pasteries, etc, etc, ect.! (So plan on saving some room for it. Good luck with that!)</div>
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5. Cafe': An espresso coffee (never, ever a cappuccino, that's only for breakfast or mid-morning).</div>
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6. A digestive liqueur, like, amaretto, grappa (a sort of moonshine made from the grape skins after they've been used to make wine), or an amaro (a bitter liqueur made from herbs or even artichokes to aid in digestion).</div>
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<li>All of this would be accompanied, of course, by local wine, usually red, or sometimes white, depends on the area.</li>
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Now if it were a fancy occasion, like a wedding or a formal lunch or dinner, or you could just meet up with your friends at a local cafe around 6 or 7 in the evening, you would start everything off with an "Aperitivo". A lightly alcoholic drink to spark the appetite (cause you're going to need it) like Compari, Aperol, or a sparkling white wine, or even Spumante. Served with something salty like olives, chips, or crackers.<br />
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<tr><td class="tr-caption" style="text-align: center;">Typical aperitivo</td></tr>
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See, easy-peezy! You are now an expert.</div>
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Buon Appetito!</div>
suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com0tag:blogger.com,1999:blog-2818116385450173075.post-50090567268316219452013-08-02T08:57:00.001-05:002013-08-02T09:02:57.868-05:00A Light Summer Lunch<div class="separator" style="clear: both; text-align: center;">
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Summers can get hot here in Calabria, so today I decided to make a quick and easy "summer" lunch.</div>
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Zucchini frittata and veggie salad, yum. So what is a Frittata? Well, it's kind of like an omelette that you don't fold over and the ingredients are cooked into the egg. It's a very common dish here in Italy. You can make one with literally with any ingredients you want. It can be made for any meal, lunch, dinner or even breakfast (although not many Italians would make it for breakfast). Eggs aren't a big breakfast item over here. This is how i made mine:</div>
<b>Zucchini Frittata</b><br />
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What you'll need:</div>
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<li>One zucchini sliced thin</li>
<li>some onion sliced thin, I used red onion.</li>
<li>fresh chopped herbs, I used basil , parsley and mint.</li>
<li>Eggs, one for each person plus one for the pan. I used four.</li>
<li>A hand full of grated parmisan cheese. </li>
<li>And some other firm cheese that melts nicely. I used Provalone.</li>
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Now, saute' the onion and Zucchini in a non stick pan with a little olive oil for about 5-10 minutes on medium high heat.</div>
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While that's happening , crack open your eggs in a bowl and mix them up with a fork, like your making scrambled eggs. Add the fresh herbs, parmesan, salt and pepper and mix some more. Now, with your fork, spread the zucchini and onions out flat in the pan, pour the egg mixture over the top, then sprinkle with your firm cheese.</div>
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Turn the heat down to medium and cover the pan. Cook for about ten minutes or until the bottom is golden brown. Flip the frittata over, now this can be tricky, I slide it onto a plate, then flip it over back into the pan, so it doesn't break up. Cook it for another ten minutes and it's done. (Of course, if you're making a bigger frittata it will need more time to cook.) Once it's done, slide it on a serving dish and it's ready!<br />
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We have a big choice of fresh, local veggies this time of year from our local vendor. In this salad i used :</div>
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<li>green beans (steamed)</li>
<li>yellow pepper</li>
<li>tomatoes</li>
<li>cucumber</li>
<li>red onion</li>
<li>fresh herbs, parsley, basil, mint.</li>
<li>Extra virgin olive oil and a splash on vinegar. Oh, and salt & pepper.</li>
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Chop everything up , throw it in a bowl, toss with the olive oil & vinegar and you're all set!</div>
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And why not, enjoy a nice glass of white wine with that!</div>
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<b>Buon Appetito!</b></div>
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suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com1tag:blogger.com,1999:blog-2818116385450173075.post-33143146655098182762012-10-20T10:14:00.002-05:002012-10-20T10:14:58.027-05:00Life's a Beach in Southern Italy!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NU5kHu5o9yg/UIKpcsIsNTI/AAAAAAAAAqs/9TyTjxqvKoU/s1600/Summer+2012+166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-NU5kHu5o9yg/UIKpcsIsNTI/AAAAAAAAAqs/9TyTjxqvKoU/s320/Summer+2012+166.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the beautiful sunsets behind Sicily.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A local restaurant has it's own fishing boat. They go out <br />everyday and catch fresh fish to cook up.</td></tr>
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As I was going through my pictures of this past summer in Southern Italy, I found I had a lot that were taken at the beach, I wonder how that happened! Anyway I thought I'd share some of the things that went on at the beach, besides just the usual swimming and sun bathing.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zTiP1HiGty0/UIKv_x8FfLI/AAAAAAAAAtU/faQLfh5uchI/s1600/Summer+2012+025.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-zTiP1HiGty0/UIKv_x8FfLI/AAAAAAAAAtU/faQLfh5uchI/s320/Summer+2012+025.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was some of their catch of the day.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TPgogoa8ajc/UIKt5hxzqPI/AAAAAAAAAtA/rstQ4yM-_3Q/s1600/Swordfish.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TPgogoa8ajc/UIKt5hxzqPI/AAAAAAAAAtA/rstQ4yM-_3Q/s320/Swordfish.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swordfish anyone?</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kV34PsMg82A/UIKrbXojBsI/AAAAAAAAAro/JWfoaW6t0NQ/s1600/Summer+2012+308.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-kV34PsMg82A/UIKrbXojBsI/AAAAAAAAAro/JWfoaW6t0NQ/s200/Summer+2012+308.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />Fishing boat or cruise ship, hmmm<br />how to choose? </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MSmXfMWfXgs/UIKwg2lNVCI/AAAAAAAAAtk/SBY40FzPGDc/s1600/Summer+2012+069.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-MSmXfMWfXgs/UIKwg2lNVCI/AAAAAAAAAtk/SBY40FzPGDc/s320/Summer+2012+069.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is one of the many cruise ships that go by. They leave from<br />Messina in Sicily</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GEaDTfBhCwA/UIKwSHn-oPI/AAAAAAAAAtc/r1edSFDXcs8/s1600/Summer+2012+096.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-GEaDTfBhCwA/UIKwSHn-oPI/AAAAAAAAAtc/r1edSFDXcs8/s400/Summer+2012+096.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ok, try to look at how clear that water is! ( I know it's hard) You can see right through it<br />to the bottom.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--Dzz4YZPCqQ/UIKt4oAHQLI/AAAAAAAAAs4/0opG1djylLw/s1600/x-mas+'11+032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/--Dzz4YZPCqQ/UIKt4oAHQLI/AAAAAAAAAs4/0opG1djylLw/s320/x-mas+'11+032.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We all live in a yellow sailboat.....so cute!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jUEkDlt9j5Q/UIKqEq6GHKI/AAAAAAAAAq8/u6yi30BWU10/s1600/Summer+2012+183.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-jUEkDlt9j5Q/UIKqEq6GHKI/AAAAAAAAAq8/u6yi30BWU10/s320/Summer+2012+183.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We couldn't decide if this was a private yacht or a cruise ship.<br />Either way, way cool!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-B8Kw2LUVj8c/UIKsqUs5h-I/AAAAAAAAAsM/DYxs9zv1sHo/s1600/Summer+2010+122.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-B8Kw2LUVj8c/UIKsqUs5h-I/AAAAAAAAAsM/DYxs9zv1sHo/s400/Summer+2010+122.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a Super Scooper aircraft that skims down on the water to fill up,<br />then dumps it on land fires to extinqish them. It will go back and forth till<br />the fire's out.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qH43v5gmVW0/UIKtayUGLMI/AAAAAAAAAso/MUu_H_ZokWo/s1600/x-mas+'11+021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-qH43v5gmVW0/UIKtayUGLMI/AAAAAAAAAso/MUu_H_ZokWo/s320/x-mas+'11+021.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paddle boats in Scilla are fun too!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-cq78BOOo1M8/UIKqTG0D7cI/AAAAAAAAArI/vTvLqbEGhaQ/s1600/Summer+2012+278.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-cq78BOOo1M8/UIKqTG0D7cI/AAAAAAAAArI/vTvLqbEGhaQ/s320/Summer+2012+278.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sometimes it rain's right out of the blue, and look what we<br /> got afterwards.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gbShrwkZxnM/UIKqkcYeYBI/AAAAAAAAArQ/X3l2zm1tt3o/s1600/Summer+2012+287.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-gbShrwkZxnM/UIKqkcYeYBI/AAAAAAAAArQ/X3l2zm1tt3o/s320/Summer+2012+287.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of Oliander trees in Southern Italy.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sea foam, a natural bubble bath.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Just another day at the beach.</td></tr>
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<span style="text-align: center;"> Then there are the beautiful sunsets.</span></div>
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Enjoy!</div>
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Ah, che bella....</div>
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Ok, yeah , one day, everyone needs to go to Southern Italy. Add it to your bucket list!</div>
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Ci vediamo li, arrivaderci, a dopo.</div>
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suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com0tag:blogger.com,1999:blog-2818116385450173075.post-58670557191224871472012-10-09T22:50:00.002-05:002012-10-09T22:50:11.825-05:00Paglia e Fieno Pasta: One of Our Favorite Things!<div class="separator" style="clear: both; text-align: center;">
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Last Mother's Day, per "La Festa della Mamma", I decided to make my Mom a dinner of all her favorite things. </div>
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So this was the menu:<br />
<span style="text-align: start;">Bruschetta for an antipasto, Piaglia e Fieno Pasta for the main dish and Tiramisu for dessert (That will be another blog). Accompanied by a nice, Italian, Pinot Grigio.</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-orRf2QJYVrE/UANatB4m36I/AAAAAAAAAik/dsotQPai2p4/s1600/Mom&Iin+rome+(2).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="264" src="http://1.bp.blogspot.com/-orRf2QJYVrE/UANatB4m36I/AAAAAAAAAik/dsotQPai2p4/s320/Mom&Iin+rome+(2).jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Mom & I in<a href="http://goitaly.about.com/od/romeitaly/ss/piazzanavona.htm" target="_blank"> Piazza Navona </a>when I was pregnant with my eldest,<br />
just over 24 years ago!</td></tr>
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Mom had Paglia e Fieno for the first time when she came to visit me while I was living in Rome. We often went to a small family "trattoria" in the historical center, I can't remember the name and I probably couldn't even find it again, but we have some fond memories of the awesome food we ate there. Paglia e Fieno literally translates to straw and hay, because of the two different colors of the pasta. One is a regular white pasta and the other in a green spinach pasta. It's mixed together in a cream sauce with ham & peas. E delizioso! I can see why it's my Mom's favorite. So that morning I got out my manual pasta making machine and we got to work.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption">My manual, hand cranked, pasta machine.</td></tr>
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First I made the dough in my awesome Kitchen Aid mixer fitted with the dough hook. For the white pasta, I put in two cups all purpose flour, two eggs, a tablespoon olive oil and a dash or two of salt. Turn it on and let it mix into a round ball. If it's too dry add a few drops of water until it'a nice soft but firm dough. <span style="text-align: center;">Do the same thing for the spinach pasta, but add in about half a box of frozen spinach that you have cooked and pressed all the water out of it. (I chopped it up real fine too, before I put it in.) </span></div>
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Wrap both balls of dough in plastic wrap and let them sit for 10 - 15 minutes.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white;">Sssssshhhhhh they're resting.... </span></td></tr>
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Now's the fun part! I always get someone to help me, because it can get awkward trying to crank and handle the pasta by yourself. When the boys were little they liked to help.You can get the whole family involved. Cut the balls of dough into quarters. Start feeding it through the machine at the widest setting. My machine starts at 1 and goes to 7. As they start getting longer you can cut them in half, fold them up in thirds and roll them through the next smaller setting. We went all the way to 7 but should have stopped at 6 (the noodles were a little too thin). I'll have to remember that for next time! Once you have all the sheets made, switch the handle to the front of the machine and feed the sheet through the pasta cutter, to cut the noodles. Make the wider "tagliatelle" cut for the Paglia e Fieno. </div>
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<tr><td class="tr-caption" style="text-align: center;">Nuccio and I had a system going. He cranked and I caught the pasta.<br />
(I had to stop to take the pic.)</td></tr>
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Once you've cut them, set them out on clean towels, dusted with flour, to dry.</div>
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<tr><td class="tr-caption" style="text-align: center;">All our pasta noodles waiting to be eaten.</td></tr>
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The freshly made pasta cooks up quickly in boiling salted water, about half the time of dry pasta. Maybe about 5 minutes. (You can buy this pasta, dry, at the supermarket, too). Look in the Italian section. Here's the <a href="http://www.grouprecipes.com/48144/paglia-e-fieno.html" target="_blank">recipe</a> for the sauce, it's really fast to make and oh so yummy. Toss the pasta & the sauce together, top it with loads of parmigiano and you have one happy Mamma!</div>
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<tr><td class="tr-caption" style="text-align: center;">Two very happy and full Mamma's!</td></tr>
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Buon Appetito!</div>
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suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com0tag:blogger.com,1999:blog-2818116385450173075.post-2277904990951508022012-08-13T03:27:00.001-05:002012-08-13T03:27:17.774-05:00Rosie and Me<div class="separator" style="clear: both; text-align: center;">
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I'm back in Southern Italy, and before I got here my hubbie had "found" me a new friend . Her name is Rosella (I think that's Italian for Schwinn) and she's pink. Wow! He took her to the bike shop and got her all spiffed up with a new basket and everything! I call her Rosie. We're about the same age so we should have lots in common. (OK so she might be a couple of years younger). We can go to the beach together cause he needs the car for work. (Somebody has to put food on the table in this family!)</div>
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So we set out for the beach. Our very first obstacle, the ramp/stairs down to the main road from our building. No sweat, we just walked down slowly. Rosie wanted to go faster then me but I held her back.</div>
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Then a few stairs, it's OK I carried Rosie she's not that heavy!</div>
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Then we set out riding to the beach. We stopped along the way to take some pics of our journey. Rosie noticed this palm tree they had trimmed way down. We got a bid laugh out of it! She's so observant! (Gotta love those Italian women!)</div>
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We passed the port where the ferries leave for Sicily.</div>
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A little farther down, there's a little cove were they dock the nicer boats. We passed the grocery store, the church, the old men sitting on the bench having a big discussion. Everyone got out of our way as we were coming through, because Rosie's seat is REAL squeaky and they could hear us coming! And we got a few looks from the guys, we still got it going on, Rosie and me! We couldn't stop to take pictures of everything, because Rosie couldn't wait to get to the beach.</div>
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Finally we got to the beach and, wow, we practically had it all to ourselves!</div>
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Rosie was such a good sport! She waited so patiently for me up on the street! Grazie, Rosie! Now that's a true friend. </div>
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<br />There was just a slight problem on the way back. Carrying Rosie up those steps and that ramp under the noontime sun! She had me burning some big time calories doing that, Mamma mia!<b> </b>But that's OK.......</div>
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because I had another little friend waiting for me at home his name is Chardonnay di Puglia.</div>
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He's also Italian, cool and dry with a great sense of humor. Good company for any meal. (Shhh we won't tell Rosie about him.) I think I'll be spending a lot of time with both my new friends this summer! Salute! A wonderful summer a tutti!</div>
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suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com0tag:blogger.com,1999:blog-2818116385450173075.post-85381411815813869202012-07-08T16:17:00.001-05:002012-07-08T23:26:31.365-05:00Italian Ice for a Hot, Hot Day!<div class="separator" style="clear: both; text-align: center;">
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It has been super hot here in the mid-west the last few days, I mean record breaking hot! Streets are buckling, trains are derailing, and people are dying of the heat exposure. Most everyone has been closed up in their houses with the air on. I was talking with my husband on skype, as we always do each morning when we're apart, talking about the heat and how bad it is. Of course the conversation then always turns to food options, and I start dreaming of all the cold, yummy things I could be eating in Italy. One of those things is Italian ice, or "la granita", (grahneetah). In southern Italy they make 3 basic flavors of granita; coffee, lemon and strawberry. They serve it with or without whipped cream or "panna". I like it with the "panna". (I like everything with "panna"!) So, I thought, wait a minute I can make granita di caffe, my father-in-law made it all the time.</div>
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<tr><td class="tr-caption" style="text-align: center;">My old school espresso maker.</td></tr>
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So, I got out my espresso maker, mine is old school, the classic type you use on the stovetop. It makes about 3-4 cups of espresso. You can <a href="http://www.amazon.com/Oggi-6570-Stovetop-Espresso-Maker/dp/B004SSE27W/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1341807290&sr=1-13" target="_blank">buy</a> them at your neighborhood Italian goods store or anywhere that sells international products.<br />
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<tr><td class="tr-caption" style="text-align: center;">The 3 sections to my espresso maker.</td></tr>
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If you've never seen or used this type of espresso maker, it's really easy. You fill the bottom section(left) with water just up to the safety pressure valve on the side. Place the filter piece (center) into the bottom, fill it with the espresso coffee grounds. Then screw the top section (right) tightly on top. Put it on medium high heat and within about 5-10 minutes the espresso coffee will seep out the spout in the top and fill it up. (You might want to turn it down just a little when it starts coming out so it doesn't splatter). </div>
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<tr><td class="tr-caption" style="text-align: center;">Granita di caffe after being "racked" with a fork.</td></tr>
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I made two pots of espresso, put it in a low ceramic dish with 2-3 tablespoons of sugar. Then I put the dish in the freezer. After about an hour it was just starting to freeze up so I took a fork and scrapped it off the sides of the dish and raked it all around, then back into the freezer. I set the timer for 30 more minutes. (You don't want to forget about it in there cause it will freeze up too much.) Take it out and rake up with the fork again. Keep doing this in 10 minute increments until it's a nice firm frozen slush. And that's it it's ready!</div>
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In Italy they serve it "parfait" style, with granite on the bottom, a layer of whipped cream, more granite, then top it off with more whipped cream. They'll have it for breakfast ,a mid-morning or afternoon snack with a warm <a href="http://www.google.com/imgres?imgurl=http://www.chefjosette.com/normandie/images/basket-mini-brioche-rolls-normandieusa-photo.jpg&imgrefurl=http://www.chefjosette.com/normandie/product_info.php?cPath%3D27_64%26products_id%3D219&h=399&w=500&sz=135&tbnid=6WtBUxgPJWGUVM:&tbnh=93&tbnw=116&zoom=1&usg=__lXNGTfKrL4cvvDz7MJTLBIU3Bm8=&docid=9CHxrqZO_qdcZM&hl=en&sa=X&ei=Yev5T5vNKYGirAGKxM2LCQ&ved=0CFMQ9QEwBA&dur=544" target="_blank">brioche</a> or <a href="http://www.google.com/imgres?hl=en&biw=1024&bih=653&tbm=isch&tbnid=T-Fc4Eoz_UuleM:&imgrefurl=http://www.yourban.net/2012/02/truffa-del-cornetto-denunciato/&docid=bXcXIxaMFmZ7vM&imgurl=http://www.yourban.net/wp-content/uploads/Cornetto.gif&w=500&h=446&ei=Yuz5T8zeA4quqwGixISLCQ&zoom=1&iact=hc&vpx=578&vpy=233&dur=691&hovh=212&hovw=238&tx=130&ty=105&sig=106549919591405564564&page=5&tbnh=140&tbnw=157&start=73&ndsp=18&ved=1t:429,r:2,s:73,i:318" target="_blank">cornetto</a>! What's not to like! (The strawberry and lemon are awesome, too!) I added a sprinkle of cocoa on the top and to make it special I used a martini glass. </div>
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Mmmmm e' buonissima!<br />
I feel like I'm right there in Italy! (well kinda)</div>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com0tag:blogger.com,1999:blog-2818116385450173075.post-51714283027004468882012-06-10T15:10:00.000-05:002012-06-10T15:35:09.004-05:00It's-a-Bruschetta!<div class="separator" style="clear: both; text-align: center;">
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This time of year when the temperatures start rising, like today ( it's in the 90's here), and the tomatoes are plentiful, we like to make bruschetta, because there's no cooking involved. (FYI it's pronounced broosketta, NOT brooshetta.) Well, hardly. You need to toast the bread, but you can do that on your grill outside or under the broiler in your oven. It's a great antipasto, before your meal, or sometimes we'll make a lot and make a meal out of it. Especially if you want a light lunch or dinner, or you're having company over, because everyone loves it. The reason why it's so good is because it's so simple. I find the simpler a recipe the better it tastes. And the Italians are masters at combining just a few ingredients together to make an awesome outcome. This is how I was taught to make bruschetta.</div>
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<b>INGREDIENTS:</b></div>
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<li style="text-align: left;">Fresh tomatoes. If you grow your own that would be favoloso. I don't have room for a garden, so I buy, vine ripened, they seem to have more flavor than just regular hot house tomatoes. Also, get them from you farmer's market, they'll be locally grown and a lot better.</li>
<li style="text-align: left;">Fresh basil. Again grow your own,( e piu buono) we have a pot of basil growing on the front steps, cause we use it often, but you can always find fresh basil at the supermarket.</li>
<li style="text-align: left;">Extra virgin olive oil. We go through a lot of this and buy it in big cans. TIP: If you don't use it that often just buy a small bottle because if it sits for a long time it does go rancid. We like Greek or Italian olive oil.</li>
<li style="text-align: left;">Garlic clove. You're going to need at least one whole clove for this recipe.</li>
<li style="text-align: left;"><a href="http://www.huffingtonpost.com/2012/02/14/what-are-capers_n_1276491.html" target="_blank">Capers</a>( caperi) or black olives. We use caperi in a lot of different dishes. They are actually little immature flower buds from the caper bush. You can find them pickled in vinegar, or packed in salt. TIP; We prefer the salted ones, either way you need to<u> rinse</u> them well before using.</li>
<li><span style="text-align: left;">Italian bread. Of course, in Italy there's a huge selection of different breads you can find. When we're there we use </span><a href="https://www.google.com/search?q=pane+di+grano+duro&hl=en&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=svXUT9r1HYSy2QXcs8CkDw&ved=0CG8QsAQ&biw=1680&bih=955" style="text-align: left;" target="_blank">"pane di grano duro"</a><span style="text-align: left;">. Here in the states I buy the big round one that's already sliced. It's on the shelves at the deli counter</span></li>
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<b>SO HERE'S WHAT YA DO:</b></div>
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<li style="text-align: left;">Coarsely chop up your tomatoes and place in a mixing bowl.</li>
<li style="text-align: left;">Add everything else except the garlic clove and the bread. Stir till combined.</li>
<li style="text-align: left;">Toast the bread slices. You can use your out door grill, or like me under the broiler in the oven. TIP: Keep a vigilant eye on it cause it only takes a few seconds too much before they are burnt to a crisp. ( A lesson I've learned all to well the hard way!) Mamma Mia!</li>
<li style="text-align: left;">Peel your garlic clove and rub each slice of bread back and forth over one side. Your clove will get smaller and smaller the more slices you make. Peel another if you need to.</li>
<li style="text-align: left;">Spoon out a generous (abbondante!) amount of your tomato mixture onto the bread slice.</li>
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That's it! Now go enjoy, with a nice cold beer or a cold glass of white wine. ( I suggest a nice <a href="http://www.cal-italia.org/varietals/pinot_grigio.html" target="_blank">Pinot Grigio</a>!) You deserve it!<br />
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<b><i>Alla Salute!</i></b></div>
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<b><i>E BUON APPETITO</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WtHOmJw2oQo/T9T6ZR9uLEI/AAAAAAAAAfc/5dwDKQ0P4x4/s1600/FOOD+PICS+016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-WtHOmJw2oQo/T9T6ZR9uLEI/AAAAAAAAAfc/5dwDKQ0P4x4/s320/FOOD+PICS+016.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My little basil plant on the front step.<br />
It still has to grow into the "huge" pot hubbie planted it in.</td></tr>
</tbody></table>
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<b><br /></b></div>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com1tag:blogger.com,1999:blog-2818116385450173075.post-74799181727256368042012-06-04T18:17:00.002-05:002024-01-12T15:29:24.813-06:00Homemade Pizza Night!<div style="margin: 0px auto 10px; text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qlCc1p8erJw/T8wNURv9xrI/AAAAAAAAAeU/zw2PdiN4aek/s1600/June%2B2012%2B059.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://1.bp.blogspot.com/-qlCc1p8erJw/T8wNURv9xrI/AAAAAAAAAeU/zw2PdiN4aek/s320/June%2B2012%2B059.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yay Pizza Night!</td></tr>
</tbody></table>
My son was in town for a couple of days from San Francisco for work. He stayed for the week-end. I suggested we have a family pizza night. When the boys were growing up, I made homemade pizza on Saturday nights. We would eat it in the den, in front of the T.V. and watch our favorite movies. He liked my idea, so I made pizza!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Na2eAIqT1sM/T8wNSt2tP1I/AAAAAAAAAdM/ZdbBXl6okUc/s1600/June%2B2012%2B045.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://2.bp.blogspot.com/-Na2eAIqT1sM/T8wNSt2tP1I/AAAAAAAAAdM/ZdbBXl6okUc/s320/June%2B2012%2B045.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeast bubbling up, coming back to life in the warm water.</td></tr>
</tbody></table>
I use my awesome <a href="http://www.amazon.com/dp/B00004SGFW/?tag=googhydr-20&hvadid=4318647779&hvpos=1t3&hvexid=&hvnetw=g&hvrand=462703974" target="_blank">Kitchen Aid mixer</a>, with the dough hook, to make the dough. It was a birthday gift from my BFF one year, the<b> BEST</b> present I ever got! Thank you Pammie-girl! (Before that I mixed it by hand, this just makes life so much easier.) You could also use your food processor or a bread maker if you have one.<br />
<u><br /></u><br />
<u>THE DOUGH:</u><br />
<br />
<ol>
<li style="text-align: left;">Put about 4-5 cups of all purpose flour in the bowl. (1-2 of those cups I use whole wheat flour). Make a well in the center. Add a couple tablespoons of dry yeast, pour in a big glass of really hot water from the tap, a pinch or two of sugar and a couple tablespoons( or more) olive oil. Let it sit for about 10-15 minutes. The yeast should start to bubble up and make a froth.</li>
<li style="text-align: left;">Turn on the mixer and let it run till you have a nice soft, not sticky, ball of dough. Cover the bowl with a towel and put in a warm place for about an hour. ( I warm up the oven for about 5 min. then turn it off, then I let it rise in there).</li>
<li style="text-align: left;">Once it has risen, pull off a piece set it on a greased stone or pan (I use olive oil spay), sprinkle it with a little flour and roll it out to fit. ( we like ours nice and thin).</li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-80GpushKU8o/T8wNSxUOcHI/AAAAAAAAAdY/LAc4MzfY8PY/s1600/June%2B2012%2B047.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://4.bp.blogspot.com/-80GpushKU8o/T8wNSxUOcHI/AAAAAAAAAdY/LAc4MzfY8PY/s320/June%2B2012%2B047.jpg" /></a></td></tr>
<tr><td class="tr-caption">I roll the dough out right on my stone or pan.</td></tr>
</tbody></table>
</div>
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<br />
<div style="text-align: center;">
<u>THE TOPPINGS</u></div>
<div style="text-align: center;">
</div>
<ol>
<li style="text-align: left;">We made four of our favorites pizzas. Potato and rosemary (yes I did say potato), sauteed mushroom, caramelized onion, and green salad pizza.</li>
<li style="text-align: left;">My husband, who is in from Italy for a bit, sauteed sliced mushrooms in olive oil with garlic and chopped fresh parsley. He also caramelized the onion, here's a <a href="http://allrecipes.com/howto/caramelizing-onions-step-by-step/" target="_blank">recipe</a>. They become sweet and Delicious.
I grated two medium potatoes with a cheese grater (like hash browns). And I washed and spun dry a head of romaine lettuce chopped up, for the green salad pizza..</li>
<li style="text-align: left;">So, after you roll out your dough on your pizza pan, top it with one of these toppings. Salt and pepper it (sprinkle potato pizza with dried rosemary) and put it in the lowest positions of a preheated oven at 450 degrees.( I cook two or three at a time, it just takes a little longer.)</li>
<li style="text-align: left;">When the crust starts turning brown and they are about five minutes from being done, pull them out and put on the cheese. We put Gorgonzola and mozzarella on all of them. Then put them back in the oven to finish cooking till the cheese is cooked the way you like it.</li>
<li style="text-align: left;">None of these pizza use any tomato sauce. I do top the lettuce on the salad pizza with pieces of diced tomato from the can and some oregano.</li>
<li style="text-align: left;">Just before you cut your pizza drizzle the top with some more olive oil. </li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-f3xUhHryJVg/T8wNTA26ysI/AAAAAAAAAdk/viB90qaBXck/s1600/June%2B2012%2B050.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://1.bp.blogspot.com/-f3xUhHryJVg/T8wNTA26ysI/AAAAAAAAAdk/viB90qaBXck/s320/June%2B2012%2B050.jpg" /></a></td></tr>
<tr><td class="tr-caption">I take the pizza out about 5 min before it's<br />
done and add the cheese, then cook it some more.</td></tr>
</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KrJ21PtuFlg/T8wNTcWAy9I/AAAAAAAAAdw/b8-VE03bCHY/s1600/June%2B2012%2B052.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://4.bp.blogspot.com/-KrJ21PtuFlg/T8wNTcWAy9I/AAAAAAAAAdw/b8-VE03bCHY/s320/June%2B2012%2B052.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the mushroom & Gorgonzola pizza.</td></tr>
</tbody></table>
</div>
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<br />We always have to have a nice cold beer (or two) with our pizza!</div>
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<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2S1uY8nLgNk/T8wNTp8cFII/AAAAAAAAAd8/aZGrApc0EuQ/s1600/June%2B2012%2B055.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://1.bp.blogspot.com/-2S1uY8nLgNk/T8wNTp8cFII/AAAAAAAAAd8/aZGrApc0EuQ/s320/June%2B2012%2B055.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chowin down! Buon appetito!<br />
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</tbody></table>
</div>
<div style="margin: 0px auto 10px; text-align: center;">
The potato/rosemary pizza and the caramelised onion pizza went so fast I didn't get a picture of them. (the potato is my favorite!) <br /><br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KUfxKWY_1Xw/T8wNT-ff0fI/AAAAAAAAAeI/FaM5YO2UOOY/s1600/June%2B2012%2B058.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://1.bp.blogspot.com/-KUfxKWY_1Xw/T8wNT-ff0fI/AAAAAAAAAeI/FaM5YO2UOOY/s320/June%2B2012%2B058.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The green salad pizza.</td></tr>
</tbody></table>
</div>
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</div>
<div style="margin: 0px auto 10px; text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="text-align: center;">
<br /></div>
<br />
<br />
<br />
<a href="http://2.bp.blogspot.com/-NU1ZP6M5ZcI/T8wNUaY-rdI/AAAAAAAAAeg/qFYvQRmV14Y/s1600/June%2B2012%2B060.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://2.bp.blogspot.com/-NU1ZP6M5ZcI/T8wNUaY-rdI/AAAAAAAAAeg/qFYvQRmV14Y/s320/June%2B2012%2B060.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dee dee likes the crusts, don't let that<br />
sad face fool you, she got plenty!<br />
<br /></td></tr>
</tbody></table>
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kIzYJVvL0YA/T8wNUwz5AhI/AAAAAAAAAes/-C4PPcYYv64/s1600/June%2B2012%2B061.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://3.bp.blogspot.com/-kIzYJVvL0YA/T8wNUwz5AhI/AAAAAAAAAes/-C4PPcYYv64/s320/June%2B2012%2B061.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ah, now that was a nice-a-pizza!</td></tr>
</tbody></table>
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com2tag:blogger.com,1999:blog-2818116385450173075.post-49543894765334937712012-05-28T22:49:00.000-05:002012-05-29T08:09:11.771-05:00My Little Trip to San Francisco<div style="text-align: center;">
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<a href="http://4.bp.blogspot.com/-mBosBks1jgM/T8O-uRsReCI/AAAAAAAAAa0/UuuQjMOel58/s1600/Food+Pics+San+Francisco+2012+060-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-mBosBks1jgM/T8O-uRsReCI/AAAAAAAAAa0/UuuQjMOel58/s320/Food+Pics+San+Francisco+2012+060-001.jpg" width="320" /></a></div>
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Last week-end we went to visit my son, Brian, in San Francisco. He's got a job out there now, so we wanted to see him, his office, new apartment, and a few sights, too.</div>
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<a href="http://3.bp.blogspot.com/-AAH_1ggLy3k/T8OnXyiicEI/AAAAAAAAAYg/ifueJ7rJ1kU/s1600/Food+Pics+San+Francisco+2012+005-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-AAH_1ggLy3k/T8OnXyiicEI/AAAAAAAAAYg/ifueJ7rJ1kU/s320/Food+Pics+San+Francisco+2012+005-001.jpg" width="240" /></a></div>
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The trip started out great. The flight was awesome. The pilot was handing out little cards to everyone as they got on the plane. I kidded with him as I took mine "Is this a cocktail token?" I asked. It took him by surprise, he didn't know what to say. At the end of the flight, right before landing, he announces over the load speaker, "As you were entering the aircraft I handed everyone a little card with details about our aircraft. On one of those cards in my signature.Would that person please push your call button, because you win a bottle of wine" Well, what do you know. I won!<br />
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<a href="http://3.bp.blogspot.com/-0XtCw2kxMYE/T8Onddk3OVI/AAAAAAAAAYo/vPiR2LiyauE/s1600/Food+Pics+San+Francisco+2012+015-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0XtCw2kxMYE/T8Onddk3OVI/AAAAAAAAAYo/vPiR2LiyauE/s320/Food+Pics+San+Francisco+2012+015-001.jpg" width="320" /></a></div>
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My son lives in the famous <a href="http://en.wikipedia.org/wiki/Mission_San_Francisco_de_As%C3%ADs" target="_blank">Mission District </a>. It has a lot of Mexican influence. There are a lot of murals painted on the buildings. Can you find me in this one?<br />
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<a href="http://1.bp.blogspot.com/-QGl8epjhytE/T8OnyRX_3cI/AAAAAAAAAYw/XGL0yLwGCEE/s1600/Food+Pics+San+Francisco+2012+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QGl8epjhytE/T8OnyRX_3cI/AAAAAAAAAYw/XGL0yLwGCEE/s320/Food+Pics+San+Francisco+2012+032.jpg" width="320" /></a></div>
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Lot's of street cars. They even had old ones from other countries. I recognised the ones from Milan. They're bright orange.<br />
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<a href="http://2.bp.blogspot.com/-YG-djkwvLaA/T8OoHkkAmgI/AAAAAAAAAY4/_IvRBEY8AfM/s1600/Food+Pics+San+Francisco+2012+057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-YG-djkwvLaA/T8OoHkkAmgI/AAAAAAAAAY4/_IvRBEY8AfM/s320/Food+Pics+San+Francisco+2012+057.jpg" width="320" /></a></div>
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Brian took us up to Twin Peaks to get an awesome view of the whole city.</div>
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<a href="http://2.bp.blogspot.com/-2KswRCCaagg/T8OoQJ3DdvI/AAAAAAAAAZA/6R_5TV_psEQ/s1600/Food+Pics+San+Francisco+2012+059-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-2KswRCCaagg/T8OoQJ3DdvI/AAAAAAAAAZA/6R_5TV_psEQ/s320/Food+Pics+San+Francisco+2012+059-001.jpg" width="320" /></a></div>
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Then we went to see the Golden Gate Bridge. It just celebrated it's 75th year. Happy anniversary!<br />
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<a href="http://1.bp.blogspot.com/-0g0bgG3YgTk/T8OokBupAmI/AAAAAAAAAZI/Uu5h7_Xd-HM/s1600/Food+Pics+San+Francisco+2012+082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0g0bgG3YgTk/T8OokBupAmI/AAAAAAAAAZI/Uu5h7_Xd-HM/s320/Food+Pics+San+Francisco+2012+082.jpg" width="320" /></a></div>
Bottomless <a href="http://wine.about.com/od/servingwines/r/Mimosarecipe.htm" target="_blank">mimosa's</a> at one Brian's favorite watering holes. And they just kept filling those up!<br />
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<a href="http://1.bp.blogspot.com/-GZAge_hopzI/T8Oo6BMH4FI/AAAAAAAAAZQ/GRfQP8gruOQ/s1600/Food+Pics+San+Francisco+2012+097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-GZAge_hopzI/T8Oo6BMH4FI/AAAAAAAAAZQ/GRfQP8gruOQ/s320/Food+Pics+San+Francisco+2012+097.jpg" width="320" /></a><br />
Alcatraz Island.<br />
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Here's a <a href="http://vimeo.com/11825252" target="_blank">video</a> of the wild and crazy 10K race, <a href="http://en.wikipedia.org/wiki/Bay_to_Breakers" target="_blank">Bay 2 Breakers</a> After the runners start everyone else follows them dressed in costume (or barely dressed at all) while drinking (and I don't mean water) as much as they possibly can. So we followed them, too. I learned that nudity is legal in S.F. as long as you don't do anything lewd or obscene. Thousands of people turned out. I don't think I've ever seen so many young people, the average age must have been 26.</div>
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<a href="http://3.bp.blogspot.com/-DjzX_3etgOY/T8OuUHimnpI/AAAAAAAAAaI/KFI1GGQz9vA/s1600/Food+Pics+San+Francisco+2012+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DjzX_3etgOY/T8OuUHimnpI/AAAAAAAAAaI/KFI1GGQz9vA/s320/Food+Pics+San+Francisco+2012+021.jpg" width="320" /></a></div>
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This is the view from Brian's office cafeteria. That's the Oakland Bay Bridge. The weather was beautiful , like this,everyday.<br />
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We stopped to rest in one of the beautiful parks along the way. This was our favorite male costume at the race. His little dog's name was Harold.</div>
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<a href="http://3.bp.blogspot.com/-AAH_1ggLy3k/T8OnXyiicEI/AAAAAAAAAYg/ifueJ7rJ1kU/s1600/Food+Pics+San+Francisco+2012+005-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-AAH_1ggLy3k/T8OnXyiicEI/AAAAAAAAAYg/ifueJ7rJ1kU/s200/Food+Pics+San+Francisco+2012+005-001.jpg" width="150" /></a></div>
Here's a pic of my wine again, cause I can't figure out how to delete it!<br />
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<a href="http://1.bp.blogspot.com/-SuR6IjJ3gy8/T8OvTmLrilI/AAAAAAAAAaY/Z8bUfA6TrCM/s1600/Food+Pics+San+Francisco+2012+123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-SuR6IjJ3gy8/T8OvTmLrilI/AAAAAAAAAaY/Z8bUfA6TrCM/s320/Food+Pics+San+Francisco+2012+123.jpg" width="240" /></a><br />
This was our favorite girl costume!<br />
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<a href="http://1.bp.blogspot.com/-ofrTegij-D4/T8OvpDZPW_I/AAAAAAAAAag/InE3M09ld5k/s1600/Food+Pics+San+Francisco+2012+136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ofrTegij-D4/T8OvpDZPW_I/AAAAAAAAAag/InE3M09ld5k/s400/Food+Pics+San+Francisco+2012+136.jpg" width="400" /></a><br />
Another mural in Brian's neighborhood.<br />
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We really liked Chinatown a lot. It's like stepping into China for real. Everyone was speaking Chinese. All the stores and shops were full of Chinese items. Peking ducks hanging in the window. We ended up walking into an little, authentic, eatery. We were the only non-Chinese in the place. The food was so good.<br />
<a href="http://1.bp.blogspot.com/-9FNpwPgJH-k/T8OgRvgkudI/AAAAAAAAAX8/exyfyvxUIPQ/s1600/Food+Pics+San+Francisco+2012+060.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-9FNpwPgJH-k/T8OgRvgkudI/AAAAAAAAAX8/exyfyvxUIPQ/s400/Food+Pics+San+Francisco+2012+060.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Gate Bridge<br />
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What a great trip. We hope to return to San Francisco very soon. Arrivaderci, San Francisco!</td></tr>
</tbody></table>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com0tag:blogger.com,1999:blog-2818116385450173075.post-90522482997966996192012-04-16T17:03:00.001-05:002012-04-30T15:11:38.581-05:00Pasta e Broccoletti<div class="separator" style="clear: both; text-align: center;">
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My favorite supermarket had <a href="http://en.wikipedia.org/wiki/Rapini" target="_blank">rapini</a>, also know as broccoli rabe, on sale again today, so I bought some. They are widly used in Southern Italy, in Rome they call them broccoletti (little broccoli). They are similar to broccoli, except they have a much thinner stalk and lots of leaves and a smaller flower at the top. TIP: Make sure the are bright green, crisp and firm. Don't buy them if there's any yellow leaves or wilted stems. It's very nutritious and contains cancer fighting phytochemicals. It's low in calories, and is high in vitamins C, A & K.</div>
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When we lived in Rome back in the '80's, my neighbor Katia taught me how to make pasta e broccoletti, a typical Roman dish. Katia and her family lived right across the hall from us in Via Aurelia. The apartments were very small, a small one bedroom, so it was kind of an open door policy, always going back and forth. She taught me all kinds of dishes. Always coming over or dragging me to her place to show me what she had picked up from the market and how she prepared it. If ever I had a question about cooking, or really anything, I could ask Katia. I wonder where she is today. We lost contact after I left Rome. I learned so many things from her!</div>
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Anyway, back to the pasta! This is how Katia taught me:</div>
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<li>Wash a bunch of the broccoletti,(they shrink way down when you cook them) then cut them, leaves and all, in about 1-2 inch pieces.</li>
<li>Fill a pot with water and boil them at a medium boil for about 10 to15 minutes, just till the stems are half cooked. (not mushy)</li>
<li>In a frying pan, add a couple of tablespoons (maybe more) of olive oil (it's gotta be extra virgin) and a couple cloves of finely chopped garlic, 4 or 5 chopped sun dried tomatoes, and dry red pepper flakes. Set this pan on top of the pan of boiling broccoletti (my husbands technique), keep your eye on that garlic, you never, ever, want it to brown.</li>
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<tr><td class="tr-caption" style="text-align: center;">My hubbie's double boiler method .</td></tr>
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<li>Once the broccoletti is ready, move the frying pan to it's own burner, and with a slotted spoon move the broccoletti over to the frying pan. (it's ok if it's not drained completely)</li>
<li>DO NOT THROW OUT THE BROCCOLETTI WATER!</li>
<li>add a tablespoon of salt to the water turn it back up to high, when it starts boiling again, dump in your pasta. I like to use whole wheat pasta, in this case I used penne.</li>
<li>While the pasta is cooking, simmer the broccoletti together with the garlic/tomato/red pepper oil at low heat. If you need to you can alway add a ladle full of pasta water to the fry pan.</li>
<li>When the pasta is cooked to al dente, you can go ahead and strain the pasta and throw it in the pan with the broccoletti.</li>
<li>Toss this together on low heat, with another bit of olive oil till it's combined.</li>
<li>Serve it with grated pecorino romano on top and a nice glass of red wine. Enjoy.</li>
<li>Buon Appetito!</li>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-200D3CZ1JA0/T4tm3NZhnBI/AAAAAAAAAXk/-49Rfh4rNLc/s1600/Food+Pics+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-200D3CZ1JA0/T4tm3NZhnBI/AAAAAAAAAXk/-49Rfh4rNLc/s320/Food+Pics+002.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh yes, I ate all of that! Thanks, Katia!</td></tr>
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P.S You can also just make the broccoletti as a side dish,without the pasta, it's delicious!<br />
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<br /></div>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com5tag:blogger.com,1999:blog-2818116385450173075.post-78082293851171320792012-04-15T15:25:00.003-05:002012-04-16T07:11:00.806-05:00Bagnara Calabra, My Kind of Town<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-pYyUjadVdBw/T4sUBgTW1eI/AAAAAAAAAW0/ncxc9X2GKV4/s1600/Bagnara.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-pYyUjadVdBw/T4sUBgTW1eI/AAAAAAAAAW0/ncxc9X2GKV4/s320/Bagnara.jpg" width="320" /></a></div>
One of my all time favorite places in southern Italy is Bagnara. It' a little town, situated in a little bay on the tyrrhenian side of the Mediterranean, just north of Reggio. It's a very "down to earth" fishing town (nothing fancy-shmancy) and they are renowned for their skill in catching <a href="http://www.lidiasitaly.com/recipes/detail/976" target="_blank">swordfish</a> (pesce spada). The men do the fishing, but the woman are famous for running the economy there. They even have a statue in the main piazza honoring the bagnarese women. (You gotta love that girls.) They are also renowned for a special Christmas torrone (candy) they make called <a href="http://www.google.com/imgres?imgurl=http://www.tesoriofsicily.com/immagini/Torroncini.jpg&imgrefurl=http://www.tesoriofsicily.com/Tesori_ENG_prodotti.htm&h=217&w=266&sz=9&tbnid=JPzxXOBDvGuIiM:&tbnh=90&tbnw=110&zoom=1&docid=oK8zAsR9fAsq2M&hl=en&sa=X&ei=YSaLT9itMYmDgAe-2sG6CQ&ved=0CGEQ9QEwAw&dur=5831" target="_blank">torroncini</a>. My father-in-law, Salvatore, would take the train there every year to buy it. So now my husband is continuing the tradition and buys it each year, too.(Yum)<br />
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They have a beautiful port for all the fishing boats, a main drag in town with all the shops and cafes, a long promenade along the water front, and tons of beaches. </div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nqbinnjE3Bc/T4sM0kGJ7CI/AAAAAAAAAWk/yycBr-r4djo/s1600/Italy+March+2012+091.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-nqbinnjE3Bc/T4sM0kGJ7CI/AAAAAAAAAWk/yycBr-r4djo/s320/Italy+March+2012+091.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Statue of a woman selling a basket of fish.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LxR804sycew/T4sJDcViOvI/AAAAAAAAAVs/G8MKUnfLK-4/s1600/Italy+March+2012+083.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-LxR804sycew/T4sJDcViOvI/AAAAAAAAAVs/G8MKUnfLK-4/s200/Italy+March+2012+083.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The port in Bagnara</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A view of Bagnara</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Last summer at the Long finned tuna festival.</td></tr>
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<span style="text-align: center;">We go there often when we're there for the summer. Lay on the beach during the day and then stay for the evening. They make great pizza and there's always a different festival going on in the evenings. The swordfish festival (La </span>Festa<span style="text-align: center;"> </span>del<span style="text-align: center;"> </span>Pesce<span style="text-align: center;"> </span>Spada<span style="text-align: center;">), the long-finned tuna festival, the fried fish festival, even the ice cream festival!(La </span>Festa<span style="text-align: center;"> </span>del<span style="text-align: center;"> </span>Gelato<span style="text-align: center;">) They'll block off a street or a piazza, cook the food outside, and for a few bucks, you get a delicious authentic meal. There's usually traditional music and/or dancers, too.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PvoA3TmZl-c/T4sKLl3rx_I/AAAAAAAAAWE/RthBVgAiSYg/s1600/x-mas+'11+018.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-PvoA3TmZl-c/T4sKLl3rx_I/AAAAAAAAAWE/RthBVgAiSYg/s200/x-mas+'11+018.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilling the tuna.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-g2ZcRcHQtrQ/T4sKb7Xo_DI/AAAAAAAAAWM/VX3ejKCEalA/s1600/x-mas+'11+019.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-g2ZcRcHQtrQ/T4sKb7Xo_DI/AAAAAAAAAWM/VX3ejKCEalA/s200/x-mas+'11+019.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ceramic goblet we got with our wine.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Traditional dancers.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Woman selling and cleaning the fish, "La Spatola" on the promenade.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fisherman bringing in a swordfish!</td></tr>
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Swordfish fishing is kind of sad. They say in Italy that they mate for life, so the fishermen know that if they catch the one the other won't leave the area without it's mate, and eventually it's caught too. (Another Italian romantic tragedy) They eat tons of it in southern Italy, even though it's very high in mercury and supplies are dwindling.</div>
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<tr><td class="tr-caption" style="text-align: center;">Our favorite beach cafe in Bagnara.</td></tr>
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They don't speak much English there, but the Bagnarese people are friendly and cordial and I always get a positive vibe there.( Must be cause the woman are in charge) Who knows? But for me it's definitely at the top of my list of places to retire one day!</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ElR3ouksBi0/T4sUGm-n3AI/AAAAAAAAAXU/ncorvKlZJtA/s1600/sunset+in+Bagnara.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ElR3ouksBi0/T4sUGm-n3AI/AAAAAAAAAXU/ncorvKlZJtA/s320/sunset+in+Bagnara.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another beautiful sunset in Bagnara.</td></tr>
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<br /></div>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com1tag:blogger.com,1999:blog-2818116385450173075.post-34209496177926201242012-04-06T12:14:00.002-05:002012-04-06T12:14:43.360-05:00Sweet Dreams<div class="separator" style="clear: both; text-align: center;">
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Since coming back from Italy, I've been going through a little bit of withdrawal! So I started looking at some of my pictures of all the sweets. I wanted to share them with you. A feast for your eyes.</div>
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Buon appetitto!</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YVy6gjPZUxc/T38YYvvvO3I/AAAAAAAAAS0/g3MytioDIoU/s1600/Italy+2011+031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-YVy6gjPZUxc/T38YYvvvO3I/AAAAAAAAAS0/g3MytioDIoU/s320/Italy+2011+031.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Various pastries.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3Z3Yo_yip8E/T38YizHFgEI/AAAAAAAAAS8/gcqPIJKCDU0/s1600/Italy+2011+032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3Z3Yo_yip8E/T38YizHFgEI/AAAAAAAAAS8/gcqPIJKCDU0/s320/Italy+2011+032.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huge Brioche</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EhaHjbsNo6s/T38YrjZSErI/AAAAAAAAATE/Wv_psiLyLlg/s1600/Italy+2011+060.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-EhaHjbsNo6s/T38YrjZSErI/AAAAAAAAATE/Wv_psiLyLlg/s320/Italy+2011+060.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Profitorole</td></tr>
</tbody></table>
<div style="text-align: center;">
Profitorole are little cream filled puff pastry balls, piled up & covered in a chocolate cream. YUM!</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Y7LtJzu8NVE/T38Y8ZwBCSI/AAAAAAAAATU/u3ImWjKm31s/s1600/Italy+2011+071.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Y7LtJzu8NVE/T38Y8ZwBCSI/AAAAAAAAATU/u3ImWjKm31s/s320/Italy+2011+071.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cannolli</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AlyN6OnuILM/T38ZBWgtPFI/AAAAAAAAATc/cIn5u4LUmm0/s1600/Italy+2011+072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-AlyN6OnuILM/T38ZBWgtPFI/AAAAAAAAATc/cIn5u4LUmm0/s320/Italy+2011+072.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate cream puffs with a profitorole on top! OMG</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Nj3Va759ipY/T38ZIFmnSKI/AAAAAAAAATk/rRboMmnhfxk/s1600/Italy+March+%252712+015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Nj3Va759ipY/T38ZIFmnSKI/AAAAAAAAATk/rRboMmnhfxk/s320/Italy+March+%252712+015.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More cannolli and a cappuccino, perfect!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nFKav61y_fw/T38cDlzXN2I/AAAAAAAAAT0/SIO-LWyeG9o/s1600/Italy+2011+069.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-nFKav61y_fw/T38cDlzXN2I/AAAAAAAAAT0/SIO-LWyeG9o/s320/Italy+2011+069.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More pastries.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tlMP1dZWyDQ/T38dalRLDYI/AAAAAAAAAT8/nBX8HKJdJBU/s1600/Italy+2009+100.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-tlMP1dZWyDQ/T38dalRLDYI/AAAAAAAAAT8/nBX8HKJdJBU/s320/Italy+2009+100.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gelato (Italian ice cream)</td></tr>
</tbody></table>
<div style="text-align: center;">
Gelato is way different than our ice cream, you can read all about it here:</div>
<div style="text-align: center;">
<a href="http://cookingequipment.about.com/od/icecreammachines/f/gelatovicecream.htm" target="_blank">http://cookingequipment.about.com/od/icecreammachines/f/gelatovicecream.htm</a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-foFVA-wWay4/T38dkzkLXfI/AAAAAAAAAUE/qFJtqtMfqpI/s1600/Italy+2009+101.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-foFVA-wWay4/T38dkzkLXfI/AAAAAAAAAUE/qFJtqtMfqpI/s320/Italy+2009+101.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies and Biscuits</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7rjBKYVs7d4/T38duJLamtI/AAAAAAAAAUM/TfAMDdtS6Rs/s1600/Italy+2009+102.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7rjBKYVs7d4/T38duJLamtI/AAAAAAAAAUM/TfAMDdtS6Rs/s320/Italy+2009+102.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More pastries.</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oSscws03elQ/T38d9nrrb0I/AAAAAAAAAUc/RUrOocuCKlo/s1600/Italy+2009+104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oSscws03elQ/T38d9nrrb0I/AAAAAAAAAUc/RUrOocuCKlo/s320/Italy+2009+104.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brioche col gelato (an ice cream sandwich, Italian style)</td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wZLn5ipURE4/T38ZQra2-5I/AAAAAAAAATs/H6-bWVx7hVs/s1600/Italy+March+%252712+052.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-wZLn5ipURE4/T38ZQra2-5I/AAAAAAAAATs/H6-bWVx7hVs/s320/Italy+March+%252712+052.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marzipan fruit</td></tr>
</tbody></table>
<div style="text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YIBHNws8f7M/T38Yz7rUVDI/AAAAAAAAATM/hiAQxN7B89g/s1600/Italy+2011+068.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-YIBHNws8f7M/T38Yz7rUVDI/AAAAAAAAATM/hiAQxN7B89g/s320/Italy+2011+068.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easter display, with chocolate eggs & bunnies!</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ok, so now I'm really hungry!</div>
<div style="text-align: center;">
HAPPY EASTER & BUONA PASQUA A TUTTI!</div>
<div style="text-align: center;">
<br /></div>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com3tag:blogger.com,1999:blog-2818116385450173075.post-87558471952730051382012-04-01T12:24:00.001-05:002012-04-02T07:38:37.583-05:00Pentedattilo: The Ghost Town<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rV52GJCdjac/T3hthIcWOII/AAAAAAAAAMc/1GEjCuZ__6c/s1600/Italy+March+2012+015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-rV52GJCdjac/T3hthIcWOII/AAAAAAAAAMc/1GEjCuZ__6c/s400/Italy+March+2012+015.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pentedattilo</td></tr>
</tbody></table>
My last Sunday, before coming back to the states, we went to see an old abandoned town called Pentedattilo. It was founded way B.C. by the Greeks. Then the Byzantines took over. In fact, the name derives from the Byzantine word Penteda'ktilos meaning five fingers, because of the rock formations.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mSZG3lh-agM/T3huv141npI/AAAAAAAAANU/3ffuRmxPhX0/s1600/Italy+March+2012+022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-mSZG3lh-agM/T3huv141npI/AAAAAAAAANU/3ffuRmxPhX0/s320/Italy+March+2012+022.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A gated stairway leading to the old castle.</td></tr>
</tbody></table>
It was raining when we first got there. Thank God there was no thunder because there is kind of a spooky and tragic story to the town. In the 1600's a very rich family built a huge castle up between the rocks. (It no longer exists, just a few walls, because of an earthquake in 1783.) This family was feuding with another rich family from one of the other hill towns nearby. Well, of course, the beautiful daughter from this family fell in the love with the son from that family and they wanted to marry, but her parents would not hear of it, they had already arranged a married for her with a Count from Naples.<br />
So, boyfriend and followers snuck into the castle on the night of April 16, 1686 and murdered the entire family by slitting their throats (except for the daughter).(Oh, and one of the sisters got away through a secret passageway.) Including servants and visiting guests! They took the daughter and, at this point, reluctantly, she was "convinced" to marry the boyfriend. It didn't last long, after a year of feeling guilty for killing her whole family (nag, nag, nag), he took off and joined the Turkish army and was killed. She ended up having his kid and living in a convent, but both she and the child died two years later.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-41DzWcv2Ofo/T3huYhfCmlI/AAAAAAAAANE/E3h4PkE85zE/s1600/Italy+March+2012+020.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-41DzWcv2Ofo/T3huYhfCmlI/AAAAAAAAANE/E3h4PkE85zE/s320/Italy+March+2012+020.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wildflowers growing all around.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oT7xqEQDl0c/T3hvJmBmtGI/AAAAAAAAANk/tX3cc0KwjCs/s1600/Italy+March+2012+024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-oT7xqEQDl0c/T3hvJmBmtGI/AAAAAAAAANk/tX3cc0KwjCs/s200/Italy+March+2012+024.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh, yikes, it's just Nuccio!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nZ6Z5frquZQ/T3hvV1kRgZI/AAAAAAAAANs/Tq6sYhPNCyw/s1600/Italy+March+2012+025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-nZ6Z5frquZQ/T3hvV1kRgZI/AAAAAAAAANs/Tq6sYhPNCyw/s320/Italy+March+2012+025.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The main drag.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-h_itdsvi1A4/T3hv6Nn7dBI/AAAAAAAAAOE/7RFhsh3fZZs/s1600/Italy+March+2012+028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-h_itdsvi1A4/T3hv6Nn7dBI/AAAAAAAAAOE/7RFhsh3fZZs/s320/Italy+March+2012+028.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Overgrown cactus below the rocky fingers.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HHMAgB8PVEY/T3hwWRnU-sI/AAAAAAAAAOU/dm2ZDyRe36g/s1600/Italy+March+2012+030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HHMAgB8PVEY/T3hwWRnU-sI/AAAAAAAAAOU/dm2ZDyRe36g/s320/Italy+March+2012+030.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our friend Katherine, from one" Kat" to the other.</td></tr>
</tbody></table>
<div style="text-align: center;">
After the earthquake ruined the castle, the towns people used the stones to build the town below. Our friend Katherine said that when she was teen, the community organized concert/festivals for the young people at night and it was all lite up with candles and lanterns. Very cool! While we were there a bus load of French high schoolers on their spring break came for a visit. We could hear them giggling and kidding around amongst the ruins.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TB_xKlN3aSY/T3hx66vVbxI/AAAAAAAAAPU/WSt99fRkN7s/s1600/Italy+March+2012+038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-TB_xKlN3aSY/T3hx66vVbxI/AAAAAAAAAPU/WSt99fRkN7s/s320/Italy+March+2012+038.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking down at the town from above.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e2KAa0XUi6s/T3hwkKk8M4I/AAAAAAAAAOc/qXAZTOggPyU/s1600/Italy+March+2012+031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-e2KAa0XUi6s/T3hwkKk8M4I/AAAAAAAAAOc/qXAZTOggPyU/s320/Italy+March+2012+031.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside one of the abandoned houses, made with stones from the demolished castle.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-e9MxT3b5yFI/T3hyeVnU8dI/AAAAAAAAAPs/rzee-x4gVvs/s1600/Italy+March+2012+041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-e9MxT3b5yFI/T3hyeVnU8dI/AAAAAAAAAPs/rzee-x4gVvs/s320/Italy+March+2012+041.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking up through the rafters.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JGYVGsc3pfE/T3hy3hbY5YI/AAAAAAAAAP8/xbb69CFx_2k/s1600/Italy+March+2012+043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-JGYVGsc3pfE/T3hy3hbY5YI/AAAAAAAAAP8/xbb69CFx_2k/s320/Italy+March+2012+043.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ah, yeah right, after you!</td></tr>
</tbody></table>
It's been abandoned for years now because of the economy and the young moving away. But some say the spirits of the murdered still wander the empty streets.(Hope I don't run into any of them!) I took tons of pictures. Everywhere you turned was a photo opportunity. These are some of the better ones of the abandoned town. I need to get a better camera!<br />
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<tr><td class="tr-caption" style="text-align: center;">On our way back down to the parking lot.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A view of the other town across the way.</td></tr>
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<span style="text-align: left;"> As we were driving back down the mountain, a traffic cop made us pull over and wait for the procession to pass by. They were carrying the Madonna and Child up the mountain to the church there for Easter. They'll carry her back down after. For the love of......now that's faith! Who knows where they started from!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The procession, walking the Madonna up to the church for Easter.<br />
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<a href="http://www.initalytoday.com/calabria/pentedattilo/index.htm">Here's a link with a little more detail about the town:</a></div>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com4tag:blogger.com,1999:blog-2818116385450173075.post-65857169684464376072012-03-20T03:39:00.002-06:002012-06-08T07:45:02.607-05:00Sunday in Sicily<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">The Ferry to Sicily</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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Sunday we decided to cross the channel into Sicily. Sicily is right across the channel from Reggio di Calabria. We look at it everyday, at night it's all lite up and sparkly. I haven't done a lot of sightseeing there, so off we went. We caught a ferry across. They go back and forth all day and night, since that's the only way to get there, except by plane. They've been talking about building a bridge for years, it's very controversial here.(Best not to bring it up) The ferry take everything cars, trucks, people, and they even have a special ferry that takes the train cars!<br />
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<tr><td class="tr-caption" style="text-align: center;">All Aboard! Andiamo!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Once off the ferry, we headed south towards Etna, the live volcano. We can see the very top of it from our place so we wanted to get a little closer to check it out. Well, to our surprise Etna was alive and well. We got there just in time to see her shooting off ash and smoke 7 kilometers high! Wow! You don't wanna mess with her!<br />
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<tr><td class="tr-caption" style="text-align: center;">Mount Etna Blowin off some steam</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Candied marzipan fruit display</td></tr>
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We took that photo from the highway about halfway there. We kept going. We stopped in a small town in the hills on the way up. It was raining down tiny specks of ash.We stopped in a cafe for a cannoli, Sicily is known for making the best. (They were pretty damn good!) I also took a pic of the marzipan fruit and Easter display they had, it was beautiful. Out in the piazza I wrote my name in the ash.<br />
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<tr><td class="tr-caption" style="text-align: center;">Suzy b</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cannoli</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: left;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<a href="http://2.bp.blogspot.com/-sYrvgmRZ43E/T2djyQKe86I/AAAAAAAAAJk/U-tX9Egx6Y8/s1600/Italy+March+%2712+069.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-sYrvgmRZ43E/T2djyQKe86I/AAAAAAAAAJk/U-tX9Egx6Y8/s200/Italy+March+%2712+069.jpg" width="150" /></a> We went up as far as we could on that side of the mountain. The road was closed at a certain point, too much snow ahead! Huh? (Do they know I'm from the mid-west?) By then Etna had settled down. We stopped and took some pics on the lava rocks. Then we headed back down the mountain to Catania. The "Milan" of Sicily. A beautiful city. We walked around for a couple of hours, had some lunch, and took lots of pics.</div>
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<tr><td class="tr-caption" style="text-align: center;">The Duomo di Catania</td></tr>
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By the time we left Catania, Etna had settled down.</div>
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<tr><td class="tr-caption" style="text-align: center;">Mt. Etna</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: left;"></td><td class="tr-caption" style="text-align: left;"></td><td class="tr-caption" style="text-align: left;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td></tr>
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<a href="http://1.bp.blogspot.com/-tqQjV77EyAU/T2dlU6bt98I/AAAAAAAAAJ0/uc5eiWIYN9I/s1600/Misc+pics+to+regroup+319.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-tqQjV77EyAU/T2dlU6bt98I/AAAAAAAAAJ0/uc5eiWIYN9I/s320/Misc+pics+to+regroup+319.jpg" width="240" /></a> Heading back to Messina to catch the ferry, we decided to stop in a little town above Taormina, called Castelmola. It was a gem on top of this hill over looking the channel. So cute!</div>
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<tr><td class="tr-caption" style="text-align: center;">Small cafe in the piazza</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Small store front with goods out front.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cobblestone walk-ways and stairs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sicilian puppet</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sleep tight Etna</td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Arrivaderci Sicilia!</td></tr>
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Looking back on Sicily as we head back on the ferry to the mainland. We caught it just in the nick of time! What an awesome day! Thanks to our friends Catarina for planning the route and Fortunato for his expert driving.<br />
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</div>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com8tag:blogger.com,1999:blog-2818116385450173075.post-27006861986538233122012-03-14T06:50:00.001-06:002014-04-16T04:47:21.973-05:00Artichokes Galore!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Artichokes!</td></tr>
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Artichokes or carciofi are in season right now in southern Italy. You find them everywhere, even farmers by the side of the road selling bunches of 25 at a time. So we bought a bunch! For just a few bucks! And are they good! There is a technique to cleaning them. You have to remove all the outer leaves and clean out the fuzz from inside the heart, by once you get the hang of it it's easy. (You can go here to learn how to clean them, http://www.veggiebelly.com/2010/06/how-to-trim-clean-prepare-artichoke-heart.htm).<br />
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<tr><td class="tr-caption" style="text-align: center;">The Artist at work at the stove.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Artichokes are really good for you. One
large artichoke contains only 25 calories, no fat, 170 milligrams
of potassium, and is a good source of vitamin C, folate,
magnesium and dietary fiber.One
medium artichoke has more fiber than a cup of prunes!(Yes, lots of fiber, so get the beano out!) They contain Cynarin
and Silymarin, two powerful phytonutrients, which have strong positive effects on the
liver.<br />
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<tr><td class="tr-caption" style="text-align: center;">Our pasta ai Carciofi</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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So here's how we made it:<br />
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*After you have cleaned the artichokes down to the heart, slice them thinly (the stems too)<br />
*Saute them in olive oil with some minced garlic<br />
*You can improvise here and add chopped sun dried tomatoes, olives, etc.<br />
*Put some water on to boil for the pasta, don't forget to salt the water generously before throwing in the pasta (any type will do, use your favorite, we even used mushroom filled ravioli, mmmmm)<br />
*Add a couple ladles of the pasta water to your artichoke pan and let it simmer on low while the pasta cooks.<br />
*Cook the pasta till al dente, drain the water and add it to your pan with the artichokes.<br />
*Add a couple pads of butter (Nuccio even added a little Gorgonzola cheese) and toss it in the pan on low heat . If it needs more pasta water add a little.<br />
*Serve it up with a nice helping of grated Romano cheese on top and a nice glass of red wine to drink.<br />
*Enjoy, e Buon Appetito !<br />
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<br />suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com2tag:blogger.com,1999:blog-2818116385450173075.post-47135565822725212222012-03-13T03:19:00.000-06:002012-03-13T06:04:55.790-06:00Day Trip to Bova Superiore<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">A very old church</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">OMG I want some!</td></tr>
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<a href="http://1.bp.blogspot.com/-qEpNreuc9Pw/T15fY6ah6bI/AAAAAAAAAHE/V1EllcXH84w/s1600/Italy+2011+032.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-qEpNreuc9Pw/T15fY6ah6bI/AAAAAAAAAHE/V1EllcXH84w/s200/Italy+2011+032.jpg" width="200" /></a> Last Saturday friends took us to a small town, one of the oldest in Italy and even more south the we are now , called Bova Superiore. It's in the Aspromonte mountains about 900 kilometers high. It has 465 inhabitants. Before starting the climb up the winding road up into the mountains, we had to stop for an espresso and pastry. And I had ta take a picture of one of the beautiful cakes and the huge briosce rolls.<br />
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It's about a 13 kilometer drive up into the mountains to get to Bova Superiore. We stopped to take some pictures of the awesome scenery.<br />
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<tr><td class="tr-caption" style="text-align: center;">grazing sheep</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A painting on the side of a building</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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There's only one main road into the town that stops at a small parking lot. The rest of the street are accessible on foot only. Little cobblestone walk ways climbing up and down through the town. We walked around for about an hour. It was very peaceful. Not a whole lot of tourists up there.<br />
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<tr><td class="tr-caption" style="text-align: center;">the view from the town</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ciao a tutti!</td></tr>
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<br />suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com2tag:blogger.com,1999:blog-2818116385450173075.post-12241117225365268852012-03-05T12:02:00.001-06:002012-03-05T12:02:47.498-06:00In The Papers<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Txc8AmCAdAY/T1T6P74OuMI/AAAAAAAAAFM/MwIXQcd4lxU/s1600/Nuccio+working.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://2.bp.blogspot.com/-Txc8AmCAdAY/T1T6P74OuMI/AAAAAAAAAFM/MwIXQcd4lxU/s320/Nuccio+working.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nuccio at work on the Bronzi</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I Bronzi di Riace</td></tr>
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I 'm once again in Italy. In the southern most tip of the boot. A town called Reggio di Calabria. My husband was born here and now works here at the archaeological museum. He restores archaeological artifacts. ( And that's just his day job, he also paints and sculpts his own works) For the past two years he's been working on two bronze sculptures that were found not far from here in the town of Riace. A scuba diver found them back in the 1972 just off the coast, under water, where they had been buried for the last 2500 years. They have become one of Italy's national treasures. People come from all over the world to see them, to study them. They are called "I Bronzi di Riace". Two life size Greek warriors. Nuccio has been cleaning them inside and out. They are in a special climate controlled room behind glass so the public can see him at work. It's incredible to think they could have created anything that life-like way back then.Anyway, so Saturday morning we get up, look in the paper, and there's a full page writeup on Nuccio's work. That's-a nice-a!<br />
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<br />suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com1tag:blogger.com,1999:blog-2818116385450173075.post-59261166064204706872012-02-21T19:49:00.000-06:002012-02-21T19:49:31.140-06:00Happy Carnivale<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Carnivale in Venice</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">1990 Trastevere, Rome</td></tr>
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Carnivale or Fat Tuesday is a big deal in Italy! I found some old photos of a Carnivale we went to in Rome, at the Piazza di Santa Maria di Trastevere. The kids dress up (kinda like Halloween, but not scary) and go into the piazza where they eat sweets, throw confetti, watch puppet shows, jugglers, musicians, etc. It's fun! It goes on in the big cities down to the smallest of villages. Even the grown ups have their celebration in the evening. Venice holds a big one and they really go all out with costumes and masks.<br />
HAPPY CARNIVALE A TUTTI!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The Princess and the Space Pirate</td></tr>
</tbody></table>suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com2tag:blogger.com,1999:blog-2818116385450173075.post-5068510420261434292012-02-21T17:36:00.000-06:002012-02-21T18:57:45.335-06:00Pasta al Forno a.k.a. Lasanga<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Pasta al Forno</td></tr>
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I made a lasagna over the week-end. We call it "pasta al forno" or translated = pasta from the oven. It's a pretty basic lasagna recipe. I saw some Italian ground turkey at the store so I tried that. Wasn't bad.( I don't eat a lot of beef so I substitute a lot with turkey or sometimes pork). I made it for my son, Reid. He goes to college in downtown Chicago. So I thought I could surprise him with a pan of lasagna. He doesn't have a lot of time to cook for himself, poor kid, studying 24/7! I really like the Barilla no cook lasagna. Saves time and tastes pretty authentic.<br />
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<tr><td class="tr-caption" style="text-align: center;">You're welcome Barilla!</td></tr>
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So this is how I made it:<br />
* saute' chopped onion, celery & carrots in some olive oil (the holy trinity in Italy, almost every recipe starts with it!)<br />
* add your ground meat whatever it is, and brown (beef, pork, turkey, Italian sausage, or mix and match)<br />
* then add some garlic(chopped or pressed) and some chopped green/red pepper (mushrooms, too, if you like lots of veggies!)<br />
* throw in a some cans of diced tomatoes and oregano or Italian spices ( or if you're in a pinch use your favorite ready made marinara sauce)<br />
* simmer it down till a lot of the liquid is gone and the tomatoes start to break down into a sauce ( I like to squish them with a fork to help them along)<br />
* while that's cooking, combine, in a separate bowl, a small tub of ricotta with some defrosted chopped spinach (you won't even know it's there), an egg, and some grated Parmesan cheese.<br />
* when the sauce is done, just build your lasagna. It'll be 3 layers: 2 meat sauce, one ricotta in between<br />
* use a (9"x13" pan), I always use Pyrex or ceramic, spray with some olive oil<br />
* 1st put down a little of the tomato sauce on the bottom of the pan (just so the pasta has something to soak up) then build:<br />
* pasta then meat sauce then grated or sliced mozzarella (never the fresh mozzarella it's too watery)<br />
* next layer more pasta then spread all the ricotta mixture top with more mozzarella.<br />
* last layer same as the 1st. Top off with some grated Parmesan and put into a preheated oven (350 or 375) for half an hour to 45 min. The top should be light golden brown.<br />
Don't start cutting into that right away! Wait about 15 minutes to let it settle and cool off! (and it tastes even better the next day if there are any leftovers) Then enjoy with your favorite red wine, maybe some garlic bread, and all your loved ones.<br />
Mangia! Buon Appetito!<br />
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P.S. In the end Reid ended up coming home for the week-end! Oh the power of the pasta!suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com2tag:blogger.com,1999:blog-2818116385450173075.post-87477886565751700492012-02-16T23:55:00.000-06:002012-06-11T14:26:43.157-05:00Milano 1981( Pics for "L'antipasto")<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Nuccio & I</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nuccio, Me, Enrico</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mary, Enrico, & ME</td></tr>
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These are the pictures I should have posted with "L'antipasto". If you go back and read it you'll understand. I've been told that it's good to post photos of the stories your telling on your blog. People like that. So I dug out the big box of photos from the garage and actually found three from our trip to Milan, when I first met my husband. I had to scan these cause they were taken in 1981, so they're not so great. Wow, time does fly!suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com2tag:blogger.com,1999:blog-2818116385450173075.post-18141656029758346162012-02-14T23:00:00.000-06:002012-02-16T18:14:22.616-06:00The tomato-basil-mozzarella panino<div class="separator" style="clear: both; text-align: center;">
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So I've thought about it and there's no way I can really recreate the panino that I mentioned in the earlier post, cause the stuff is just bett...oops, different over in Italy. So this is how I make it when I'm here. (I've added little tips for those who are not familiar with Italian products.)<br />
Ingredients:<br />
*<b> Fresh Tomatoes</b><br />
<i>tip: get cluster tomatoes still on the vine or grow your own they just taste better.</i><br />
*<b> Mozzarella cheese </b><br />
<i>tip: If you can find it fresh, get it, if your asking yourself "What's fresh mozzarella?" don't worry about it just get some sliced mozzarella from the deli. Fresh mozzarella in Italy is like a soft ball of heaven, whatever you buy here won't come close. It has to be eaten within a few days and they sell and store it in little bags or containers with water ( kinda-sorta like tofu here).</i><br />
* <b>Pesto</b><br />
<i> tip: pesto is like a spread of concentrated basil goodness that is usually used for making pasta dishes (we can get to those later) It should be green, you can find it in the Italian or International section of the store.(or you could make it from scratch, it's not hard, we'll talk later)</i><br />
<i>* </i><b>Italian bread</b><br />
<b> </b><i>tip: go to the bakery or deli section of your store, they have lots of different breads to choose from. Focaccia is good, too. I get the one in the deli section, it's big and round and already sliced, can't remember the name.</i><br />
<i>* </i><b>Mayo, olive oil and salt</b><br />
<b> </b><i>tip: anytime I say olive oil, I mean<u> extra </u>virgin olive oil by default, cause you don't ever want to use anything else (and don't skimp, get the good stuff)</i><br />
<b>Preperation:</b><br />
Take two slices of the bread, cut about 3/4 inch thick, spread one of the interior sides with pesto, the other, sparingly, with mayo. Put 3 or 4 <u>thin</u> slices of tomato and a couple slices of cheese in the sandwich.(you could also stick a little shaved ham in there, too, if you want) You just don't want to over fill it cause it won't cook right or stay together. So go easy on the fillings. Brush exterior surfaces of bread with olive oil. Put it into a *panini press for about 6 -10 minutes or until the bread has golden brown stripes and the cheese is melted. Sprinkle lightly with salt. Enjoy with a hearty beer or a nice glass of white wine.Mmmmmm it's good, molto buono!<br />
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* Ok, so what's a panini press? You've seen them advertised on tv, kinda like a waffle iron that closes on top of the sandwich. It heats it from both the top and bottom. Your George Forman will work fine!suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com3tag:blogger.com,1999:blog-2818116385450173075.post-9867951310806954482012-02-13T20:42:00.000-06:002012-02-13T21:49:00.982-06:00L'antipasto<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-La1cjkUzMd0/TzmtTLQNIpI/AAAAAAAAACM/v8KfQI4Mr4g/s1600/Duomo+in+Milano,+Italia.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="170" src="http://1.bp.blogspot.com/-La1cjkUzMd0/TzmtTLQNIpI/AAAAAAAAACM/v8KfQI4Mr4g/s200/Duomo+in+Milano,+Italia.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Duomo</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">La Galleria</td></tr>
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Alright, on to the next course of my little Italian life. My friend, Mary and I arrive in Milan. Now Milan is known more for it's fashion business then it's tourist attractions, But we found there are some really cool things to see there. We visited the "Duomo" a huge Gothic church right in the downtown center which is right next to La Galleria, a sort of glass covered intersection, with bars and shops and restaurants. Then right next to that is La Scala, the most famous opera house in the world, well we had to see that! And down the street from that was the art museum, which we almost didn't go to because we still had the "Last Supper" and the castle to see and we were only planning on staying in Milan for two days, but for some reason we decided to go to the museum anyway. Which was probably a good decision because I wouldn't be writing this blog right now if we hadn't.<br />
And there he was. Standing next to the ticket taker, with a huge smile on his face, watching us enter the first room. We got about half way around the room and he came to offer his services as a guide, free of charge, of course! Well you can't do better than free! So off we went to have a guided tour of the museum. He showed us all the important pieces with all kinds of factual information and when it was over he offered to be our guide for the rest of the day! He would take us to the Last Supper and the castle, but first one must eat something. So, together with his friend/coworker, Enrico,( who he enlisted at the last minute to assist in our guided tour) we were off to this little bar he knew that makes good sandwiches, panini buoni. There I ate, for the first time in my life, a tomato-fresh basil-fresh mozzarella-on the best Italian bread you have ever had-drizzled with extra virgin olive oil-sandwich. It was good, molto buono.<br />
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<tr><td class="tr-caption" style="text-align: center;">Il Castello Sforzesco</td></tr>
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Next stop, Il Castello Sforzesco, a huge castle in the center of Milan. We visit floor after floor of exhibitions of everything from art work to artillery. Somehow, in all the wonder, we get separated from Mary and Enrico. Now thinking back on the whole thing, that could have been accidental or not, hmmmmm. Who knows? And as we go down this great stone stairwell, we stop on the landing to look out at the courtyard below, and he turns and kisses me, and I let him (cause in reality he had me at the tomato sandwich). And it was good, molto, molto buono!<br />
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<tr><td class="tr-caption" style="text-align: center;">The Last Supper<br />
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We did go see "The Last Supper" by Leonardo DeVinci and there are so many stories to tell of that trip, but for now I'll end here, in honor of Valentine's Day, on this romantic note. When I finally got back to the states there was a post card, from you know who, my Romeo, my future husband, waiting for me. It was a picture of a famous painting called "Il Bacio" the kiss, by Hayez. It's a couple from the middle ages kissing in a stone castle stairwell. I still have it! Oh, he's good, very, very good. I didn't have a chance!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XkIf8cfrPEs/TznGLjYrfnI/AAAAAAAAAC0/RlFFrCzoVEg/s1600/thekiss.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-XkIf8cfrPEs/TznGLjYrfnI/AAAAAAAAAC0/RlFFrCzoVEg/s320/thekiss.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Il Bacio, The Kiss<br />
Looks a little like Romeo and Juliette to me....hmmmm serendipity!</td></tr>
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suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com1tag:blogger.com,1999:blog-2818116385450173075.post-47077605772093896362012-02-12T17:46:00.000-06:002012-02-12T21:41:41.560-06:00Minestrone I make this almost every week-end. I don't remember who taught me how to make this. It could've of been my neighbor , Katia, in Rome (she taught me lots of dishes) or Lina my mother-in-law, or my husband or I just learned by osmosis when I lived in Italy. Anyway, it's easy:<br />
*chop up lots of onions, carrots & celery saute' ( yes, my bff, I said saute') in a large pot. I use a pressure cooker.( I brought it with me from Italy, use it for almost everything)<br />
* then chop up any other veggies you have in the fridge or freezer<br />
*some of my favorites are broccoli, peas, mushrooms, zucchini, cauliflower, etc, etc., ect..(DO NOT FORGET THE GARLIC)<br />
* add a can diced tomatoes, some tomato paste, a can or two of beans (I have to have chick peas or "cecci" in mine) just mix and match, oh yeah and a couple handfuls of small dry lentils.<br />
* fill with water till about an inch or two above veggies.<br />
* add salt & pepper<br />
* cover bring to a boil then turn down and simmer for an hour or two.<br />
* you can add some pasta or rice about 20 minutes before the end cooking time.<br />
* when it has cooled down, drizzle(big time) with extra virgin olive oil (get the good stuff, never skimp on the evoo) on top<br />
* serve with grated parmiggiano or pecorino romano cheese, and some warm bread,<br />
mmmmmm is it dinner time yet?<br />
<br />suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com0tag:blogger.com,1999:blog-2818116385450173075.post-54844925963756971572012-02-12T14:17:00.001-06:002012-02-12T17:22:11.830-06:00L'aperitivo<br />
Ok, for starters, I'm NOT Italian. I don't have one drop of Italian blood in my body. I grew up in the mid-west, in the "boonies", as we called them, of Chicago. But I'm pretty sure I may have been Italian in another life. I started thinking I was when I saw the Zefferelli movie back in the '70's, "Romeo and Juliette". I know all you ladies my age remember that one! I was a tween back then and after seeing it (for the second or third time) I had a pretty good feeling I must have been part of that.<br />
It continued through high school when I had the deep desire to make homemade pizza every week-end for myself,( desperately, using bisquick mix to make the crust, at the time I didn't know any better) and starting to sing and watch Opera on t.v. I still remember the first opera we watched with Luciano Pavarotti on PBS in "La Boheme". I was mesmerized........The singing continued, majoring in voice performance in college. But, I became certain of the fact that I had been Italian in another life, in the summer after college. I backpacked with my girfriend through Europe.<br />
We traveled around on the trains with a two month eurail pass. It was pretty awesome. When we finally got to Italy and stood in that little piazza in Verona looking up at that balcony where Juliette had once stood, something just felt so comfortable. I think I even turned to my friend and said it, "I think I've been here before". She shrugged it off with something like "yeah, right, let's go get some gelato". I was glad to oblige without a second thought.<br />
Then it happened. In Milan. I met my Romeo! I fell hook, line, and sinker! To be continued, my stomach is growling and the minestrone that's cooking upstairs is calling out to me. It's way past lunch time. Buon appetito!suzy b.http://www.blogger.com/profile/04285525647382489077noreply@blogger.com1