Archive for April, 2010

Photos of Holy Week in Calabria

As I’ve written before, Holy Week is a huge deal here in Calabria. Here are some photos from the 2010 Sabato Santo (Holy Saturday) procession in Badolato:

I’m telling you, you really should come and see this in person.


The Espressologist by Kristina Springer

Last weekend I finished a great, light YA (young adult) book; I thought I’d share my review of The Espressologist by Kristina Springer early Saturday morning so you can pick it up to enjoy it this weekend if you have some free time — there’s even a Kindle version now!

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Jane Turner is a 17-year-old barista at Wired Joe’s who keeps track of people’s favorite drinks along with notes about the personality traits that match those preferences. When Jane realizes that a regular customer and a newcomer, both single, would be perfect for one another — largely based on their drink orders — the Espressologist is born.

The Espressologist recounts Jane’s matchmaking skills as she pairs up friends and customers, even as she struggles to match up herself. Her manager loves her new-found talent and builds a marketing campaign around her. Can Jane handle the pressure, keep up her great track record, and even find herself a coffee match?

I don’t read much YA fiction, but I was drawn to this title for obvious coffee-related reasons. And you know what? It works. It’s light and warm and quite simply hits the spot. This book is super cute and a great, fast, easy read.

The premise of the story grabbed me from the get-go and kept my interest throughout. Springer did an excellent job in those respects . . . and no one can say she doesn’t know her coffee!

I could say there could have been more character development and smoother dialogue, but overall, those potential problems didn’t take away from my enjoyment of the story at all. When I shut the book, I was satisfied, and that means the author did a great job.

I give this book four espresso cups out of five and highly recommend it if you’re looking for a quick, fun read — especially if you love espresso.

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Special thanks to author Kristina Springer for the complimentary review copy!


What’s Cooking Wednesday: Fava Bean Spread

When we get fava beans, we tend to get them by the kilo…several kilos.

We usually just eat them either raw or cooked with Calabrian sausage, but this year I was determined to do something different. Somehow I got the idea in my head to make a fava-based hummus. I love chickpea-based hummus, which I make here despite the lack of tahini, so I gave it a go.

I really enjoyed it, so I’m posting the recipe in case you’d like to try it too.

Some notes before beginning:

  • The measurements in this recipe are estimates (although I am usually pretty good at estimating, so do feel safe in using them as general guidelines). Even if I did measure things exactly, though, amounts are going to differ by personal choice, so use your judgment. I trust you!
  • This recipe makes enough fava spread for about five slices of bread, the size of which you can see in the photo (each slice sits comfortably in my hand with outstretched fingers). For two people as an appetizer or snack this is a great amount; the mixture probably isn’t going to keep very long in your fridge, so I don’t know how much leftover you really want to make.
  • The spread might be even better after sitting for just a little while to let the flavors merge, but I wouldn’t say to leave it more than a day or two. When I make hummus and put it in the fridge, it’s not very appetizing after just two days.
  • After I made this, I then looked online for similar recipes. I know. Cart before the horse and all. I see that many blanch their favas before making a spread with it. If you want to do that just give them a dip in boiling water for about 30 seconds and then proceed with the mashing. I think this may be mainly to get the external shell off and make digestion easier, but you can just remove it yourself while they’re raw and keep all the nutrients intact to boot. That’s my recommendation, unless you have particularly hard favas that you think won’t mash well. Judgment time again!
  • I added the peanut butter to this recipe because I thought it still needed *something*; if you have tahini, you can certainly try that. You can also try it without the peanut butter or tahini, of course.
  • If you play around with this recipe, please let me know. I think it’s a great base spread that can go many different ways, and I’d love to hear your suggestions! This would also be great with some other stuff layered on top or bottom from sardines to ricotta cheese to diced tomatoes. Mmmm.

Fava Bean Spread

  • Fresh shelled favas from about 20 medium to large pods
  • 1 small clove of garlic, minced
  • 3 tablespoons olive oil (just enough to give it some moisture, not make it oily)
  • 2 teaspoons peanut butter
  • 3 squeezes of lemon juice
  • Salt to taste

1. Puree together all ingredients to your desired level of smoothness; I like mine a little chunky.

2. Taste for what’s off/missing and adjust.

3. Spread on toast, fresh bread, crackers, grilled meats, raw veggies, whatever you like!

Buon appetito!


L’Uovo di Pasqua: The Italian Easter Egg

Easter in Italy is generally much less commercialized than in the United States, but there is one tradition that recalls the Easters I knew growing up:

L’uovo di Pasqua. The Italian Easter Egg.

As you can tell from the photo, these are not those little bite-sized, even two or three bite-sized eggs you’re using to seeing. These are hollow and range in size from palm of your hand to ginormous (think: wrap your arms around it to carry it).

I bought some yesterday just to show you what an egg looks like wrapped and unwrapped:

Then since it was open, well, we had to smash it, because the eggs usually have a “sorpresa” (surprise) inside. Depending on how much you paid for your uovo di Pasqua, your surprise could be a dinky little toy or something more substantial, but still a toy nonetheless.

Having spent a whopping €1,50 ($2) on each one of these, we got dinky. And here’s P putting the stickers on the pathetic plastic car:

Stylin’ when it’s done, though, isn’t it? “Collect them all!” says the insert.

And in case you’re wondering, there’s no Easter Bunny and definitely no marshmallow stuff or jelly beans. Thank goodness for my mom! I love jelly beans, and now so does P.

Buona Pasqua to those who are celebrating!


Michelle KaminskyMichelle Kaminsky is an American attorney-turned-freelance writer who lived in her family's ancestral village in Calabria, Italy for 15 years. This blog is now archived. 

Calabria Guidebook

Calabria travel guide by Michelle Fabio

Recipes

 

Homemade apple butter
Green beans, potatoes, and pancetta
Glazed Apple Oatmeal Cinnamon Muffins
Pasta with snails alla calabrese
Onion, Oregano, and Thyme Focaccia
Oatmeal Banana Craisin Muffins
Prosciutto wrapped watermelon with bel paese cheese
Fried eggs with red onion and cheese
Calabrian sausage and fava beans
Ricotta Pound Cake