When I taught English in Italian companies one of my favourite things to teach were idioms.
It was usually something I did to wrap up the last 15 minutes of a lesson and it gave my students something out of the ordinary to practice.
I remembered this when I was thinking about what kind of post to write . . . → Read More: The language of potatoes
(Say that with a Canadian accent )
Finally, the recipe for the dessert that I served at my dinner party.
Oh so very decadent and reasonably easy to make, this dessert has absolutely NO CALORIES!
HA. Just kidding. (insert evil laugh here) It does have calories, but I don’t know how many and I don’t . . . → Read More: White Chocolate Cheesecake, Blog love and a shout out
Well, the Ultimate Blog Party ended over a week ago and I am still trying to sort through it all. I visited approximately 100 blogs. Which is less than 10 percent. I didn’t comment on all of them but I did make note of where I wanted to return.
I am still blog hopping. I am determined . . . → Read More: The Ulitmate Blog Party and the Festa Italiana – cleaning up after the guests go home.
Easter snuck (sneaked for the purists) up on me this year, possibly because it was too close to Christmas.
We opted to stay in Milan, just the three of us and to go with a very simple meal. The only thing that I did go out of my way to make, were Hot Cross Buns.
My son asked . . . → Read More: Our Bicultural Breakfast, Hot Cross Buns and Colomba Pasquale
I was staring at this bottle of melon liqueur (actually its a cream of cantaloupe liqueur and it is marvelously tasty chilled) wondering what I could do with it besides the obvious.
Pour it over ice cream? Okay, that was a bad idea.
Add it to a dessert? Feeling too tired to bake tonight. And . . . → Read More: A new cocktail experiment and a new meme
Welcome to Abruzzo!
Okay, not exactly but this dish is definitely inspired by the Region that gave us Ovid, Gabriele D’Annunzio, confetti (sugared/Jordan almonds), Madonna, Dean Martin, my Mom and my Husband (who are just as, if not more, important as Madonna and Dean Martin!).
Tonnarelli, another name for Spaghetti alla chitarra (known as maccheroni all chitarra in Abruzzo) are, . . . → Read More: Spaghetti alla chitarra, with mushrooms, white truffle oil and saffron
I think that my love of potatoes is embedded in my DNA.
My maternal grandparents were from a potato growing area of Abruzzo, same place my husband is from, and we would live on potatoes if we could.
If I were so inclined, I would compose a symphony or a ballad, an ‘Ode to a Tuber’, but my . . . → Read More: A Potato to Remember
Are you kidding me?
Have mashed potatoes suddenly become a gourmet dish?
Do we really need a famous chef to tell us how to make them.
Perhaps I am a little cranky today, this kind of thing annoys me, probably more than it should – okay – but come on. It’s MASHED POTATOES.
The hardest part is peeling them.
This is . . . → Read More: Enough is Enough
LA CASSOEULA piatto tipico Lombardo
I have some dishes that have become my cavalli di battaglia, dishes that never fail me no matter how tired I am or how little time I have to do them in. Dishes that my husband and son and friends request regularly.
When I saw that MaryAnn at Finding La Dolce . . . → Read More: Festa Italiana