Archive for November, 2010
Melissa Design for Your Logo & Web Design Needs
If you read Bleeding Espresso or Goat Berries in feed readers and haven’t stopped by the actual sites lately, please pop over as they both have all-new looks.
They are similar because I wanted to have some continuity between the sites, and they are tied together by fabulous new logos by Melissa Muldoon of Melissa Design.
Have you seen Melissa’s portfolio of logos and web design projects?
I absolutely love my new Bleeding Espresso cup and beans as well as the Goat Berries heart and goat tracks, of course, but Melissa has so many other examples of great work, including the new and improved World Nutella Day logo and the websites of Bella Vita Italia and Bella Vita Italia Rentals.
Melissa Muldoon, Melissa Design
I highly recommend Melissa if you have a graphic design and/or web design project in mind. She’s professional, fast, full of great ideas, and also really listens to the client’s requests — which can be a problem with some designers. In a nutshell, Melissa was just a joy to work with, and I really can’t recommend her services highly enough, so do have a look at the rest of her profile to get an idea of what else she’s done lately.
FYI You can also find Melissa Design on Facebook, and Melissa at her blog Diario di una studentessa matta (in italiano).
And for those who have asked me about the site designs of Bleeding Espresso and Goat Berries, I am using the Luxury WordPress Template by Curt Ziegler, also known as cudazi over at Theme Forest, and tweaked from there. Curt’s designs are *so* easy to tweak; they’re already user-friendly with so many choices for customization, but Curt also does instructional sheets and even videos — and is also available for questions. He generally responds within *hours* people. Seriously. I highly recommend both Theme Forest and Curt’s designs.
P.S. I also use one of Curt’s themes for MichelleFabio.com, and Melissa also did that logo as well. What can I say? I just love their work.
So there you have it for those of you who were curious about the design of the new sites. And hey, as the holidays approach, why not treat you and your website to a whole new look? If you have any more questions, please feel free to ask — it’s always nice to be able to offer glowing recommendations, so thank you again to Melissa and Curt!
Fall in Philadelphia: Happy Thanksgiving!
Last year at this time, I was in Pennsylvania having Thanksgiving with my family. This year, I’m going to be spending the long weekend in northern Italy with Sara (Ms Adventures in Italy), Diana (A Certain Simplicity and Piemontescapes), and hopefully others I’ve only known virtually until now, but today with last year on my mind, I’d like to share some fall in Philadelphia shots from last November.
These are all taken in the Art Museum/Ben Franklin Parkway area — the area I lived in for five years:
22nd Street fall porch, Philadelphia
Fall display next to Jack's Firehouse on Fairmount Ave., Philadelphia
Wallace Street, Philadelphia -- my old street!
Spring Garden/Fairmount/Art Museum area, Philadelphia
Ben Franklin Parkway and City Hall from steps of Philadelphia Museum of Art
The Free Library, Philadelphia
Logan Circle, Cathedral Basilica of Saints Peter and Paul, and the Sheraton, Philadelphia
Italy's flag on the Ben Franklin Parkway; the rest are in alphabetical order, but Italy's is placed specially so it's adjacent to the Cathedral.
Happy Thanksgiving!
How are you celebrating Thanksgiving this year?
How to Brew Coffee in a Stovetop Moka Pot
Coffee brewing in a stovetop moka pot
Happy National Espresso Day! While the “National” refers to the US (apparently Italy celebrates espresso in April), I say we make it International Espresso Day — and I’m going to help you celebrate by finally doing the post I know some of you have been waiting to see at Bleeding Espresso:
How to Brew Coffee in a Stovetop Moka Pot
First things first. The word “espresso” refers to the way coffee is brewed not to the coffee itself. Espresso is brewed by water that is forced up threw finely ground coffee because of steam pressure; in America especially, “coffee” is generally made in a percolator or via the drip method. The latter actually ends up having a higher concentration of caffeine, while the former tends to be thicker and richer in flavor.
Put another way, espresso is always coffee, but coffee is not always espresso. That said, it is important that if you want to make espresso in a moka pot, you get finely ground (often called “espresso grind”) coffee as other types are too coarse.
Some people might argue that coffee made in a stovetop moka isn’t *really* espresso since it doesn’t tend to create the gorgeous layer of golden brown “crema” on top, but really since it is indeed brewed via pressure coming up from the bottom, it is.
- Parts of a stovetop moka pot
It’s not going to taste exactly like what you get in a bar (remember in Italy, the place where you get coffee is called the “bar”), but quite simply, for many of us in Italy and elsewhere, making this type of coffee at home is just the most cost effective choice — we also find it quite delicious as well.
Where did the moka pot come from?
The moka pot was created by Bialetti and rose to popularity in Italy in the 1930s; the basic design has been copied ever since, and there are also different moka pot looks, so feel free to experiment. Moka pots also come in different cup sizes (ahem), so it’s not uncommon to see several different sizes of moka pots in an Italian house for use with different numbers of guests.
Now, finally, the easy peasy directions for how to brew coffee in a stovetop moka pot:
1. Fill the bottom with fresh, cold water up to the middle of the safety valve; as you can see in this photo, my moka has a line that marks that level in various places around the bottom, which makes it even easier to tell where to fill to.
Bottom of moka pot filled with water.
2. Put the basket in the bottom, and spoon in the coffee. This part you can experiment with, depending on how strong you like your coffee. As you can see, we like ours pretty strong, but you can fill yours considerably less — the most important thing to remember is not to pack it down.
Basket really full of coffee.
3. Screw the top onto the bottom creating a super-tight seal. I use a towel for extra traction to really get that last turn tight. Then put the pot on the stove on low heat.
Moka pot on low heat.
4. The top part of the moka will begin to fill with coffee. When you start to hear the sputter and gurgle of the coffee, remove it from the heat. P.S. Don’t lift the lid as I did for the sake of photos. There is very hot coffee spurting out of there, and it doesn’t care what’s in its way.
Coffee just about ready.
5. Serve hot, with or without sugar, with or without steamed milk, just however you like it.
Steaming cup of espresso made in a stovetop moka pot.
When cleaning the moka, I have been told to never use any kind of detergent on it at all, so I don’t (just hot water and my hands). I have seen recommendations online to use a mild detergent, but I’m going to stick with what the locals here tell me. I do, however, take a scouring pad to my moka pot now and again to keep it looking mildly shiny, but as you can see from the photos, mine isn’t exactly new.
Ah, and that’s another thing about using a moka pot — throw out at least the first batch of coffee made by it, possibly even two or three batches. The flavor is just going to keep getting better the more you use it, so if your pot starts experiencing problems (the coffee is leaking out the sides at the seal or the top part isn’t filling up with coffee), I’d say to change the rubber ring that creates the seal. The replacement ring costs 15 cents (here at least), and it’s well worth a try before you start over with a new moka pot IMHO.
How do you drink your espresso?
Escarole, Bean, and Pancetta Soup – Zuppa di Scarola, Fagioli e Pancetta
Last week Vince at Scordo posted a recipe for Escarole and Bean Soup. It looked tasty to me, and just as I was tucking it away in my memory, wouldn’t you know my mother-in-law gave us a bunch of escarole the next day?
I more or less stuck to Vince’s basic recipe but added some pancetta — and then P wanted some soup pasta with it so we threw that in as well (although that’s not in the photo below).
This recipe is super easy and delicious, especially if you use canned beans. As Vince mentions, your own soaked beans inevitably taste better and are less expensive, though, so give them a try sometime as well.
Overall, I have to say, if you’re looking for a hearty, warm-your-soul kind of meal, this is a wonderful choice.
Escarole, Bean, and Pancetta Soup — Zuppa di Scarola, Fagioli e Pancetta
Just grab a spoon and a hunk of bread!
- 3 tablespoons of olive oil
- 2 cloves of garlic, each cut in half
- 1 peperoncino, cut into a few pieces
- 40 g of pancetta, cubed
- Bunch of escarole, washed and coarsely chopped
- 2 cans of cannellini beans
- 1 liter of water
- Salt to taste
1. Heat olive oil on medium heat in a large soup pot and sautée garlic, peperoncino, and pancetta for a few minutes.
2. Add escarole and sautée until wilted, being sure to coat thoroughly with the oil mixture. Add a bit of salt as well.
3. Add water, beans, and a bit more salt. Cover, turn down heat to low, and let simmer until the escarole is done to your liking — at least 10 to 15 minutes.
4. Serve hot with fresh chunky bread; although it’s not very Italian of me, a slab of butter on the bread and then dipped in the soup just makes everything right with the world.
Buon appetito!
Love Thursday: An Adorable Little Nuccihra of Love
P and I don’t have grand birthday or Christmas celebrations; neither of us are fans of giving gifts only because it’s expected, although “just because” or “I was thinking of you” tokens are always welcome around here.
And we do tend to exchange little, thoughtful things year round — often simple gestures like one of us taking over cooking duties or running to the store when the other is exhausted. There are some physical gifts, but they tend to be of very little monetary value. In our house, it truly is the thought that counts — it always warms my heart to know that when P was “in giro” (out and about), he saw something and thought of me.
Over the years, he’s brought home tiny rosebuds, almond blossoms, old lire coins, a big bluish green lizard (!), porcini mushrooms, and even some saffron flowers.
And most recently this little nuccihra (noo-CHEE-ruh) arrived:
An adorable little nuccihra of love
It’s a type of hazelnut (nocciola) here in the mountains of Calabria –“nuccihra” is Badolatese (local dialect) for little hazelnut . . . an adorable little nuccihra of love if you ask me.
Happy Love Thursday!
Michelle Fabio is an American attorney-turned-freelance writer living in her family's ancestral village in Calabria, Italy and savoring simplicity one sip at a time.
Affiliates, Sponsors & Supporters
Nutella E-book for Sale
Logo by:
Recipes
