Archive for 2010

For All Goat News, Subscribe to Goat Berries!

I love writing about my experiences as a goat maaa because I find myself learning something new every day, especially as we’ve gone on this goat pregnancy journey.

From your comments here, I know a lot of you love to read about our goats. On the flip side, I do realize that not everyone cares *nearly* as much about them as I do or understands my obsession, so instead of interspersing goat posts here (not as often as I’d like!), I’ve done up a new site — just for goat news from our pen and elsewhere.

Some of you already know about my new website, Goat Berries, but for the rest of you who care to read about the kids, do head on over because woooh boy, there’s some big goat news around these parts lately.

And be sure to subscribe so you don’t miss a single post! You can also follow @goat_berries on Twitter and become a fan on Facebook.

And in other “new site” news, you can also now find me at MichelleFabio.com, my professional writing website with samples, testimonials, and more; if you know anyone who needs a writer or editor, feel free to direct them to MichelleFabio.com!

Yes, I’ve been *very* busy with CSS lately…and I’m not done yet. If you’re a Bleeding Espresso fan on Facebook, you may have noticed that my logo has changed. Or maybe you’ve noticed the new favicon in your address bar? Hmm….

Have a great week, and as always, thanks for reading!


Calabrian Zeppole di San Giuseppe for Italian Father’s Day

Today is La Festa di San Giuseppe or St. Joseph’s Day. Here in my corner of Calabria, we celebrate with “i zippoli” or le zeppole, which are quite different from what some of you know as zeppole, but we’ll get back to that in a moment.

This is what ours look like:

That photo was taken on Christmas Eve in the United States after my mom and I whipped these up for the traditional family get-together at my dad’s house. Why zeppole on Christmas Eve, you ask?

Well because these little guys are *huge* family favorites — think legendary status — and I had a sinking feeling that no one on that side of the Atlantic had tasted their goodness since my grandmother passed away in 2001.

My intuition was right, and these were a big hit, gone rather quickly, and the source of many happy memories floating around my grandmother’s old house. Even the Russians in attendance had to ask how to make these babies.

Well, you don’t have to ask as I’ve already posted the recipe at Calabrian Zeppole.

You can read more about today’s holiday, what fava beans have to do with it, and the different types of zeppole throughout Italy at Fava Beans and Cream Puffs.

And if you want to know how to handle those favas and what to make with them, check out Calabrian Sausage and Fava Beans.

And hey, if you’re feeling a bit adventurous, why not take some vacation days, compare flights, and hop a plane in time for some zeppole? I’ll save you some. Probably. Hurry!

Now if you’ll excuse me, it’s time to get snapping, literally, as I get my fava on.

Auguri to all the Giuseppes and Giuseppinas!

And buon weekend a tutti!


Love Thursday: Honoring Virtual Friendships

A little while back on Facebook, I lamented that I had broken the lid to my sugar bowl and couldn’t find another with a slot for the spoon.

Diana of Creative Structures and the Baur B&B in Piemonte, one of my dearest friends made virtually, responded by making and sending me a sugar bowl — and throwing in an antique spoon and handmade candlestick holder and candle for good measure.

(The mimosa were from P for International Women’s Day on March 8.)

Anyone who has hung around the blogosphere has likely experienced the joy of finding a kindred spirit, someone who always manages to say the right thing when you need it, a person who inspires you by just living her life and letting you share a little a piece of it virtually, and perhaps even in person if time and money allow.

I’ve been extra lucky. I’ve found several such people, and I think of them whenever I read that Internet friendships aren’t real or as valuable as “real life” relationships.

Please.

Friendships are what *you* make of them whether you see the other person every day, once a year, or never. It is up to us how much we let others into our hearts; the physical distance between us doesn’t get a say.

Happy Love Thursday everyone, and

may you have many wonderful friendships to nurture.


Introducing Italy’s Own 2 Kids and a Dog

A little advice? Grab a cuppa, as you’re in for a real treat today.

A few weeks ago, I got an email from Alexia, an American living in Rome with her Sicilian husband, two children, and dog Amleto (Hamlet). Alexia directed me to their website, 2 Kids and a Dog, which features family videos.

But wait! Not *those* kind of family videos! These are hilarious and real, but tightly edited so that you’re getting all the good stuff. No, great stuff.

Bottom line: I fell in love with this family immediately.

The videos are absolutely entertaining, but two other important things come across as well: passion and love. This family has a shared passion for the theatrical and man do they *go* for it. I love that!

And speaking of love, the love they share as a family simply saturates the entire experience, so you can’t help but come away with warm fuzzies.

I told you I fell in love.

So today I’m featuring Alexia and her family here on Bleeding Espresso to let the rest of you in on what is sure to become one of the most popular corners of the Interwebs very shortly.

I asked Alexia some questions so you can get to know the family better; after reading, do head over and check out 2 Kids and a Dog; there are introductory videos of family members as well as current and past episodes. *All* worth a look, I promise.

———-

1. First, can you please introduce your family and tell us a bit more about yourselves?

We are a family of five if you count our dog, Hamlet, or Amleto as they call him in Italy. I’m American born, to a Dad from Memphis and Mom from Rome, Italy. My husband, Nick, is Italian, but he likes to underline that he is actually Sicilian (which according to him is different).

Nick and I are both actors (Nick is also a musician and I am also a writer), and we met in Rome at an acting workshop what seems like decades ago. We were friends for quite a few years, and cried on each other’s shoulders about our respective romantic failures, before Nick convinced me he was my one and only.

2. What inspired you to make that very first video…and then to keep going?

This year marks the fourth edition of our wacky family calendar. In fact, it all started four years ago when Nick and I decided to create a Christmas gift for our close friends and family. We came up with the idea of dressing up as a different family for each photo, and taking self portraits (I mean, we are actors after all).

People found the calendar so funny and intriguing that friends of friends began asking us for copies. The calendar sparked everyone’s imagination, people often asked us things like “How do you get the dog to stay still?” or “How do you get the kids to wear their wigs?” The project snowballed over the years and we’ve had to print more and more copies each year.

This year, to satisfy our fans’ curiosity, we’ve decided to add a new dimension to our calendar. Using video to document our photo sessions, we’ve created a “back stage” of how we make our calendar. Each month has about 12 short videos (about two minutes each) that tell the story of what happened when we shot that particular photo. We air the “webisodes” on our website throughout the month…that comes out to 3 webisodes a week, about 150 a year. (Yikes!)

3. How did you end up in Italy?

I was living in New York, working in a repertory theatre…and I was contemplating making “the move” to the west coast. I went to LA for a recon mission and was hit hard by the fact that every one and their brother, sister, mother and friend was an actor. My move to LA was scheduled to take place in September. That summer I came to Rome (as I often did to visit my mother’s family) and I met an agent by chance. She convinced me to come to Rome…and the rest is history.

4. What are your top three favorite videos you’ve created and why?

As it is a work in progress, we’ve only edited three month’s worth of material, but so far, my favourite videos are January ep 10 “Anger Management“, February ep 4 “There is Something in my Stomach” and “We do it ‘Cause it’s Fun” (our first trailer). I think Anger Management is really funny. Seeing a really cranky, grumpy clown just cracks me up…especially since that clown happens to be my husband.

I particularly love “There is Something in my Stomach” because it shows Nick at his worst…he comes across as a REALLY disgusting pig. I mean, he is a pig (he’s a man) but he’s not sooo bad. The editing has exaggerated his bad habits and made them more extreme. I think most women can identify with me in this video.

I also really enjoy watching our first trailer, “We do it ‘Cause it’s Fun” because it takes all the most dramatic incidents of our calendar making experience and condenses them into 2 minutes. The most painful, the most uncomfortable, the most difficult moments are edited back to back and in hindsight they crack me up (the alternative is to have a good cry). I also find it very entertaining to watch the family in such varied costumes and situations, and have all those different moments concentrated together.

I’ll bet that most people watching the trailer think that we’re a very weird family. However weird, we’ve had a few grown people asking us to adopt them. So I guess we’re weird but fun.

[Ed: I concur with these three, and note this interview was conducted before March episodes were up. From this month so far, I particularly enjoy “Nick’s Late Night.”]

5. How do you come up with ideas/themes for videos? Or put another way, what is your creative process?

We usually start off with a couple of ideas, like “Hey, let’s do a photo as a clown family, and also a rapper family.” Then we look around the house for costumes, if we don’t have what we need we call our friends.

For instance, for the “hospital” photo (April) we put out a message on FB searching for any casts, braces, or crutches. Some of our friends freaked out and phoned us immediately wanting to know what had happened. They wanted to know if we were OK and if we needed any help. When we explained it was for our calendar, the were relieved.

But anyway, we were able to get all our “hospital” props that, unfortunately we scared our friends along the way. If we really have trouble finding costumes/props, we go to used clothes stores and scrounge around in the “sale” bins. Once we take a few photos, the creative juices start flowing and we start coming up with other ideas…one photo leads to another.

On the particular day of shooting Nick and I go about our business of dressing the kids in their costumes, putting on make-up, building the set, and whatever happens, we go with it. Then, after the shoot (usually a couple of weeks later so that I can be a bit detached from the material) I look at the footage and “write” the story to each video, based on what happened that day. Then we edit it up and we got ourselves a webisode!

6. Anything else you’d like to add or want readers to know?

This is a real grass roots experiment for us, it’s all home-made and self-produced. Initially, I thought the Herculean task was the photo sessions and the video creation, but now I’m beginning to realize that we’ve entered an intricate world that I have no real knowledge about…Internet! I’m an average Internet user, not a die-hard web-savvy gal. So, I’m learning the lingo, and trying to feel my way around. Hopefully we won’t get lost along the way!

———-

Well from where I’m sitting, everything looks great, Alexia! Thanks so much for getting in touch and answering some questions.

To the rest of you, I do hope you’ll head over to 2 Kids and a Dog, watch some videos, and get to know the family. Other ways to keep up with the family:

Enjoy, and be sure to tell Alexia and the gang that I sent you!


Borlotti Beans: Facts and Recipes

Borlotti beans are one of the staples of our diet in my house in Calabria, so it’s about time we talked more about them, don’t you think?

Borlotti beans are also known as cranberry beans or French horticultural beans and are some of the cutest darn beans around if you ask me.

Don’t get too excited about how festive they look, though, as that color goes away with cooking. They eventually turn brown.

What do they taste like? I’m not a bean expert or anything, but to me, borlotti beans taste most like what those of us who enjoy baked beans are used to having. They’re meatier than your average white cannellini bean, aren’t at all sweet, and hold up *extremely* well with tomatoes in particular. I speak from experience (we’ll get to that in a minute).

Here you can find borlotti in all kinds of ways–dried, fresh, jarred, canned. If you get the dried version, you’re going to have to soak them overnight before using them.

And they’re good for you! They’re high in protein (23.03g in 100g dried) and fiber (24.7 g). See more nutritional information at (where else?!) Borlotti.com.

So now I’m sure you’re wondering what to do with these loverlies. Well, they’re great in just about any type of dish from soups and stews to cold salads, so I do encourage you to use your imagination.

For some guidance, though, I posted a recipe a very long time ago, my very first recipe ever posted in fact, so you may have missed it:

Borlotti Beans with Tomatoes, Garlic, and Basil

We eat this literally once a week here throughout the winter, so it comes *highly* recommended.

For some other ideas on what to do with borlotti, check out what some of my blog friends have shared:

What is your favorite bean dish, borlotti or not?


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