The Ides of March – Brutus’ Skewered Parmesan and Bologna with Aged Balsamic Vinegar
“Let’s carve him as a dish fit for the gods…” Julius Cesar 2, 1 Shakespeare had a thing for Italian regional cuisine, with many of his …
Travel Food – Delis in Rome (Fontana di Trevi) : Kiss My Mozzarella
“Kiss mine,” or a dialogue something like that happened in the 18th century between Nick Salvi – the guy mostly responsible for the above Trevi Fountian – and a barber who didn’t much care for Nicola’s handiwork, and wasn’t shy about saying so. You can still see where said barber’s shop was in the above photo. It’s the shop behind that irregular outcropping in back. That’s of course because Salvi obliged the barber’s reticence with a special deviation – a cup sculpted into a rock large enough to block the loose-tongued Figaro’s view.
Milton Friedman’s (109years) Laissez-Libre Spaghetti Frittata (The Pasta Papers vl. 2)
Since no lunch is free, well, unless you’re senior management, where breakfast, lunch, dinner, snacks, coffee, drinks, brunches, Christmas gifts, transportation, art collections, housing, computers, cell-phones, subscription services, healthcare and pretty much everything else IS free – try a simple dish great for the 99 percent of us on a trickle-down budget. The day after you’ve made a spaghetti and made too much to finish, don’t just take it out of the fridge and plop in the microwave. Instead, place the cold spaghetti on a big enough cutting board and chop into three or four to shorten the noodles.
Wednesday Will: The Apothecary’s Stewed Peaches and Fresh Cream
‘This is what happens when your final degree is a Bachelor’s in chemistry. It was either change careers or that teaching job at Faraway Hills High in Arkansas. Arkansas. What they got in Arkansas? Chickens. Lots of chickens. Lots a’ chicken crap. Not to be insulting to Arkansonians but I figured, definitely not my thing. And then I figured: what’d I do most of the time at ASU? I got drunk. So I thought, chemistry, wine, you know, it fits.’
Bloomsday Recipe – Joyce’s Moo-Cow Ragout
James Joyce’ Portrait of a Pasta with Ragout “Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls.” Ulysses For more literary …
Pasta Noir – Happy Birthday Ricky: Wagner’s National German Pasta (with sausage and broccoli)
by Susan Cook-Abdallah “Freshly blows the wind homewards…” Tristan und Isolde act 1, sc. 1 Ingredients: For the Pasta: Barley Water Salt Schnapps For …
Literary Recipes – Sherlock Holmes: The Case of the Missing Penne with Tuna and Tomato (happy birthday Sir Conan-Doyal)
THE CASE OF THE MISSING PENNE “You know my methods. Apply them.” The Sign of Four When you come back out the bowl is still there …