Archive for the ‘family’ Category
love thursday:
happy birthday michael!
My nephew turns 12 years old today, and I have no idea how that happened. I mean, I remember the day he was born like it was yesterday–in fact, you can read about it here–but where has the time gone? And how the heck did he get to be taller than me (not that it takes much since I’m a whopping 5’2″)?
So once again I am missing a birthday, and I’m feeling sad about that, but, cheesy as it is, whenever I feel particularly far away from my loved ones, I go outside, look up and really am comforted knowing “we’re sleeping underneath the same big sky.”
Thank you Fievel, and happy, happy birthday Michael!
I miss you more than you could ever know.
Happy Love Thursday everyone!
Love Thursday: Grandfathers
My grandfather was reportedly always a gruff, crotchety man; I think that’s because he was saving that soft spot in his heart for my arrival. He had other grandchildren, but anyone in my family will tell you that there was just something different about him when I was around.
I don’t know what I did to deserve such a special love from my Pap Pap, but since he passed away 10 years ago this summer, I’ve thought about him every single day, doing my best to keep his voice alive in my head, to remember his smell, to envision that scowl.
And I always, always wake up with a smile and a tear after he has visited me in my dreams.
I snapped this photo the other day as I was waiting for the bus after having enjoyed my gelato:
There are few things in the world that give me warm fuzzies like seeing a little girl with her grandfather.
Happy Love Thursday everyone!
Do you have special memories with your grandfather?
Recipe: Pear, Gorgonzola and Pecan Salad
Let’s hear it for pears!
I got a plate of ’em from a neighbor, so I went looking for a way to enjoy these lovelies instead of just eating them one after another after another, etc.
So I found this recipe for Pear, raisin and gorgonzola salad, and when I saw there were pecans involved too, I knew this would be the base of this week’s What’s Cooking Wednesday recipe. Be sure to check out all participants at Shan’s Tales from the Fairy Blogmother!
I know. My fellow expats in Italy are thinking, “Now where did she find pecans?!”
The answer is “in my mailbox!”–a gift from the lovely Litlequeen. I’ve been rationing them for months.
By the by, if you don’t have or don’t like pecans, you can substitute your favorite nut, of course.
Now, this is a salad for those of you who enjoy nuts and fruits mixed in with your greens — unlike P who will only eat lettuce, olive oil, red wine vinegar or lemon and salt (not even with tomato!) and call it a side dish. Whatev.
I just used whatever lettuce I had in the fridge, but this would be great with spinach and/or arugula/rocket as well. Also feel free to experiment with the fruit; dried cranberries would go fabulously but I was too lazy to dig out the bag my mom sent me. Yes, I’m very spoiled.
I haven’t included measurements for the salad as I’ve left you room to play with the ingredients to suit your tastes.
More lettuce for you? Have at it! Crazy for raisins? Pour ’em in!
Aren’t salads fun?!
If you look at the recipe I based this dish on, you’ll see I made quite a few adjustments. Most notably, I didn’t caramelize the pecans. I figure if I’m trying to be healthy and eat a salad, why throw in extra sugar and butter (as much as I love them, and I do)? But if you’d like to, check out the directions on the recipe page.
Another note is that I invented my own dressing; I didn’t have the orange the recipe called for so I just scrapped the whole dressing recipe as written. I hope you’ll feel free to experiment as well. There are lots of great vinaigrette recipes out there, but since they revolve around similar ingredients, one day when you’re feeling adventurous, come up with your own and then come back here and share it, OK?
Now, the recipe.
Pear, Gorgonzola and Pecan salad
with Lemon Basil Vinaigrette
For salad:
- Salad greens of your choice
- Pears, washed, sliced in half and cored
- Gorgonzola cheese, crumbled
- Raisins
- Pecans
For dressing*:
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt to taste
* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.
1. In a small bowl, mix together lemon and honey until honey is dissolved.
2. Stir in vinegar, then oil, and adjust for salt and other ingredients.
3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!
4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.
5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.
Buon appetito!
What’s your favorite/signature salad?
And if you have a favorite pear recipe, please share in the comments!
love thursday: photo shoot with mom
Want to know what it was like to have my mom here for a month?
Well for starters, there was a lot of this–as always when we’re together:
My mom is truly my best friend.
And there’s no one in the world I laugh more or better with.
I can’t wait until we get to hang out together again.
Happy Love Thursday everyone!
Hope you get to hang out with whoever makes you laugh the most.
P.S. Pardon the lack of make-up or general physical preparation;
we were far too busy having fun to worry about such things.
what’s cooking wednesday:
caprese salad
Well, Mom is safely back at home. We’ve only spoken on the phone a handful of times (OK, closer to two handfuls) since she left on Monday morning, so I’d say we’re dealing with the withdrawal symptoms well, wouldn’t you?
So as I try to beat the heat (it is HOT!) and rejoin real life, including full-time work again (I cut back to part-time while Mom was here), I’m feeling a bit lazy around the kitchen.
But lazy doesn’t have to mean “bad for the tastebuds” when tomatoes and basil are in season!
I’ll tell you, if we’re not having Pasta with Fresh Tomatoes and Basil or homemade Pesto alla Genovese, we’re having a Caprese Salad or Insalata Caprese if you want to be fancy. Or, you know, Italian.
Many of you know this one, but since it is absolutely one of my favorite summer treats, here it is for this week’s What’s Cooking Wednesday:
You’ll need:
- Tomatoes, mozzarella, basil and olive oil in the *best* qualities you can find
- Salt to taste
You can arrange this salad any way you like, but I usually do slices of tomatoes alternating with slices of mozzarella on a serving plate. Then I tear up the basil leaves and drizzle olive oil on top and finish with a sprinkling of salt.
The quantities of everything are up to you and your tastes, as is the decision on whether to “dress up” this simple salad with other treats like black olives or balsamic vinegar.
So who’s up for a refreshing, easy-to-prepare, delicious summer salad with the colors of the Italian flag?
And more importantly, who’s bringing the crusty Italian bread to sop up all those juices left on the plate?
Buon appetito!
Michelle 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
Recipes
