Archive for 2008
(almost) everything you always wanted to know about me (part the first)
Oh dear, this has been a long time coming. I was going through some old files on my computer and realized that there were some reader questions that I had promised to answer *a long time ago* but haven’t yet.
Well that’s all going to change today. And tomorrow. There are enough to cover two posts, so stay tuned for more answers on the morrow as well.
And in the meantime? It’s time to open up the floor to more questions, so feel free to ask what you like in the comments, and I’ll promise to try to answer them within the next year or so. Kidding! Sort of.
Now, I hope you’re not hungry because these happen to all involve food—one of my very favorite topics!
But before I get to the answers, have you happened to catch my recent submissions on some of the “food p*rn” sites like TasteSpotting (Caprese salad and zucchini flowers), Photograzing (Pesto on tomato) and FoodGawker (Uova alla Pablo)? Woohoo! Have you been using these sites? Similar ones that you enjoy?
Ahem, the questions and answers:
(1) Sara of Moving Right Along asked about my favorite biscotti recipe.
Come in close.
Closer.
Ever so closer.
I’ve never made biscotti.
I know it seems insane coming from an Italian-American background, living in Italy, having a mean sweet tooth and being fond of the kitchen (and eating), but honestly? Biscotti just isn’t one of my favorites, and I tend to stick to my favorites when I’m making things.
That said, this recipe for Mosaic Biscotti featured on Sara’s Ms Adventures in Italy and adapted from Gina DePalma’s Dolce Italiano will definitely be the one I try first.
(2) Karina of Candid Karina asked, “What are your top 3 recipes that you KNOW you have mastered, and love how they come out?”
My no fail dishes are Calabrian stuffed lasagna (my mom, not a big lasagna fan *loves* this), pasta with tuna (with lemon (at right) or with tomatoes), and, since I am still an American, cheeseburgers, which I have yet to write about on the blog. Seriously, P loves them even though he won’t even try a hamburger made by anyone else.
(3) Tina of Tina’s World asked: “How do you like your gnocchi, if you eat them?”
Oh do I eat them Tina; they are absolutely one of my favorites! I’ve had them in all kinds of creamy sauces from gorgonzola to vodka-based, but you know what I like best with them? A basic tomato sauce, heavy on the basil. YUM.
(4) Michelle of Scribbit wants to know my favorite food. “Living in Italy where I dream of the cuisine you must get I could live vicariously,” she wrote.
Well, I love different foods for various reasons—some like my favorite chocolate cake is just so delicious that I can’t imagine a world without it. That one also has sentimental value because my mom made this every year for my birthday growing up.
Other than that, as cliché as it is, I really love a great pizza. I love it plain (Margherita baby!) and with all different kinds of toppings from tuna and onions (pictured above at left) to prosciutto and porcini. Just. So. Good.
OK, that’s all for today. Be sure to come back tomorrow for more answers to questions asked a very long time ago, and be sure to leave your new questions in the comments!
tell me do, what’s MOO with you?
When I did the Flickr photo meme, I mentioned that my MOO mini-cards were coming via my mom. Well they’re here!
To remind you, mini-MOO cards are about half the size of normal business cards, and you can choose from your own photos on Flickr for the front (or you can get pre-made MOOs as well). MOO makes more than just mini-MOOs, though–you can also get note cards, greeting cards, postcards, and more.
To be clear, I don’t get any remuneration or anything for telling you about these, but I did promise to come back and let you know what I thought when I saw the MOOs in person . . . and I think I’m in love.
(click on photos to see larger versions)
Seriously, how cute are these?
I got these “free” when I upgraded to a PRO Flickr account, but I’m going to have to order more because I find myself not wanting to give these away, and, um, hello? That *is* the point of them.
Anyway, I was planning on writing this post anyway, but then yesterday I got word from the MOOsers that they are offering a special discount to those placing orders for the first time. This was written in the MOOsletter (their word, not mine):
The code 8DN2MP* will entitle a brand new MOO customer
to 15% off their first order.
So there you have it. Go MOO and save MOOlah to boot.
And tell me do, what has MOOved you lately?
OK, I’ll stop.
Seriously though, tell me what you’ve been loving this summer–blogs, websites, books, food? Share your favorites in the comments!
P.S. If you’re looking for La Buona Cucina Americana, you’ll have to rejoin us in September when we kick start the series again; like good Italians, we’re taking a break throughout August (and even a bit of July).
Buon weekend!
love thursday:
a pair of cherries
I love whenever I come across food shaped like hearts.
Especially when they come in pairs.
Happy Love Thursday everyone!
What’s Cooking Wednesday: Fried Eggs with Red Onion and Cheese
Finally, finally the ridiculously hot temps have given way to a bit of fresh air and cool breezes! I wore pants yesterday people! And I didn’t sweat!
So does that mean that I marked the occasion with a triumphant return to the kitchen after weeks of cold salads?
Eh. Not really, no.
This week’s What’s Cooking Wednesday is a staple around here because it’s fast, delicious and filling–and although yes, I do have to turn the stove on, it’s only for a few minutes, so it’s not so bad.
Now let me say that I’ve had plenty of fried eggs in my life, but I have never had them as tasty as when P makes these for me. In our house, these are Uova alla Pablo (and yes, these are *our* eggs from our chickens) but you can call them:
Fried Eggs with Red Onion & Cheese
- 2 tablespoons olive oil
- 2 eggs
- One small red onion, sliced
- Salt and pepper to taste
- One slice of cheese (Kraft is good), torn in pieces
1. Heat olive oil in small nonstick frying pan over medium heat.
2. Add sliced onions and sauté for about a minute, until just starting to turn translucent.
3. Crack eggs open over the onions and season with salt and pepper.
4. Let cook for a few minutes. When white is half-cooked, put torn slices of cheese over the yolks and elsewhere and let melt.
5. Once all the whites of the eggs are no longer slimy, remove from heat and serve hot with crusty Italian bread.
Buon appetito!
guest blogger: the pursuit of happiness by paul of crazy like whoa
This month’s guest blogger is Paul of Crazy Like Whoa (pictured left, carrying Pacific Ocean water), who you may also know as Paolo or Paolaccio from comments here on my blog.
Paul recently left behind his desk job in San Diego for a cross-country road trip, blog version here. Stops included the Grand Canyon, Roswell, Austin, N’awlins, Nashville, Baltimore and Baaaaaaaaston.
Seriously, read these. Some of the photos from his journey grace this post, but you should check out the complete Flickr set here.
Paul’s America is not to be missed!
[I put that in bold and centered it, so it must be true.]
Paul and I have bonded over our southern Italian heritage, ties to Pennsylvania and views on American and Italian politics as well as other pressing issues like the social phenomenon that is the LOLcat movement.
For the record, I cant haz it.
Aw shucks, I feel like anything I say about Paul would be cliché (smart! funny! joy to read! witty banter! biting sarcasm to boot!) so I’ll just leave it at this: I cannot stress how much I recommend jumping on the bandwagon and seeing what The Crazy‘s got cooking.
Below is one of my all-time favorite posts of his, originally published here on June 8, 2008, a few weeks before his Coast to Coast adventure would begin. A huge, enormous thanks to Paul for allowing me to republish this, one of the most beautiful collection of words, thoughts and emotions I’ve ever read on the Internet or elsewhere:
The Pursuit of Happiness
A lot of friends and acquaintances have had the occasion to ask the perfectly reasonable question of why I wanted to give up a good home in a beautiful city on the Pacific — where I have nice friends and associates, a decent job which pays well, health insurance and all the trappings of middle class American existence — in favor of life on the road and an uncertain future.
(They usually don’t use highly caffeinated run-on sentences like the foregoing, but you get the idea.)
Part of it is for the same reason that dogs lick themselves (because I can!!), but the overarching reason why is very personal, and has to do with the quest I have been on since I was self-aware enough to think of such things: I want to live a good life and be happy.
That quest has taken me in a lot of different philosophical directions and to a lot of destinations on the Earth. I think of it as kind of a winding path that has trended in the same general direction. There was a period where I thought the key to a good life was self-knowledge and spiritual discipline. I studied Zen under a renowned master and practiced about as diligently as an attention-deficient Gen-Xer could.
Then, I spent a number of years of my life learning, so that I could earn a decent income – never as an end in itself, but what I saw as a necessary means to an end at a time when I was lurching from job to job in an island economy.
Then I entered a period of my life where I sought meaning in being a good partner and supportive boyfriend: again, not as the be-all and end-all, but as an important step I felt I needed to take.
It seems to me that a good life is lived by giving your gifts fully in the service of some greater good. Some people find that good in family: I see that as a noble and appropriate purpose, though one that will not be mine, for biological reasons at least.
Others find it in religion, or in a career. I have never been especially religious, though I would say that I am fairly intensely spiritual. And, as far as a career goes, it’s hard for me to imagine that I could find lasting satisfaction in a job, at least as the Anglo-American economy is presently constituted. I find the world of work far too reductively focused on abstracts like profit and productivity… and in any regard, the things I think of as valuable (equality, justice etc.) are not really market commodities.
This journey, for me, will be a time to break out of my routine so that I can meditate deeply on what my true gifts are. In addition, I intend to leave myself open to inspiration as to how I can give those gifts in a way that will help create the kind of world I want to see… or, in any case, somewhat slow the slide into barbarism and brutality that I see happening day by day.
I’m trying really hard not to pre-judge the outcome, though it’s not like I haven’t thought long and hard about these issues. I have the gift of communication – this makes itself manifest in my ability to speak multiple languages and also to explain complicated technical issues to others in an effective way.
I am widely-read and curious about the world, and history: I feel I have a pretty good understanding of this historic moment and the underlying trends — and this understanding is not limited by either an America-centric or a Eurocentric perspective.
And above all, I have a real desire for social justice and want to play some small part in creating a world that works for everybody.
It may be that I somehow find a job that pays me to harness my gifts in order to create social change on a massive scale. More likely, I will have to put the pieces together in a more ad-hoc way: a job that supports my values along with some sort of part-time occupation in organizing, speaking writing… who knows.
Jefferson declared the right not to happiness itself, but its pursuit. Aristotle held that a happy life could only be judged so after death; until then, as Solon admonished Croesus, a man could not be called happy, but merely fortunate.
I have been fortunate to have lived a life that has allowed me to learn a little about what brings lasting happiness. I am very fortunate to be in a position where I can actually act on some of the things I have learned.