….sharing budget-friendly flavors with friends
Garlic Pasta Sonnet 116 Garlic Pasta Sonnet 116“And scorne not Garlicke like to some, that think / It onely makes men winke, and drinke, …
Spread a thin layer of the fresh cheese over top. Now, spoon over the sauce – and it’s ready to go.
‘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.’
‘…the tomato,
star of earth, recurrent
and fertile…’
Pablo Neruda
Each month we’re asking you to choose from a list of real cheap menus prepped in the preceding weeks ( and accompanying verdict on the actual outcome, a vote from 1-5.) Last month turned out to be risotto with asparagus followed by classic tiramisu. Any preferences for June?
‘In his recipe, however, Shakespeare does at least change the liquor Belleforest used as well as adding the “Wha’s up!” exchange, taken from the noted add campaign by Bud-of-Weiser, in the opening scene, a second sea scallop dish later in the recipe and of course the ghost of Julia Child.’
But one important smell, for me, that you can find here as well as in hotter, more southern blue places: fig tree. I was surprised to find out: in my hick-ignorance I thought they’d be a rarity. Instead they’re all over – as they should be. One of the easiest, hardiest trees to plant and grow.
I montanari spesso non sono molto frivoli, diciamo. Ma quasi sempre sono di un onesta’ ormai rarissimo. Non t’inculano, e non si vendono. Come possono. Fanno parte di una montagna così immensa e solida. E usano parole le più pratiche possibile.
Though Shakespeare often, ah, borrowed the basis for his recipes every so often he came up with something completely different. His immensely popular Midsummer Spaghetti is one of those original dishes. It’s been rumored that he got the idea after attending a wedding in Greece at which peculiar homegrown ouzo was served, but Shakespeare’s always been mute on the point.
“That was really, really close,” you adroitly say after you’ve escaped by running through a mysterious antique ruin that just happened to have a store of the special butter made from the milk of cows fed exclusively on a rare flower that grows only on one particular European hillside that you were looking for. Eureka!
Virgola (Comma) She knows I will wait for her – (I can’t be sure, she?, he?, but So she seems to me – ) ‘Virgola’, …
…if music be the food of love.
Il cafe che le persone bevono dice tanto della loro cultura. In passato, gli americani volevano un certo livello di qualità combinato con una quantità massiccia (lascia il caffettiere in tavolo, amore,) di cafe americano …
Anyone can learn and appreciate but without those conditions…consistency, already nearly impossible in the typical context of wine tasting competitions with a bizzilion wines out of context, is unlikely. I suppose flavor perception might be comparable metaphorically to perfect pitch. Money can’t buy it. But as it seems to be increasingly evident, the notion of removal from context of sensory inputs, of sort of absolute qualia, probably isn’t usually descriptively useful. Maybe ever. Perception, integration and response seem to occur on many levels, use parallel pathways, and therefor per force are contextually influenced. Plus, well, this anglo-saxon notion of absolute point scores and our increasing use of uncouth symbolic representations of wealth…don’t change the fact that a cheap, disdained bottle of acidic, cherry-ish fast-fermented novello is the perfect fermented drinking sauce to accompany a paper roll full of steaming hot roasted chestnuts – and together they make a complex, culinary whiz. You need neither expertise nor wealth to enjoy that. (It might be, of late, better to have neither.)
10 dishes Will lkely ate: 10 Foods From Shakespeare’s Plays That Shakespeare (Probably) Ate Himself hteysko@gmail.com A Guest Post from Cassidy Cash In addition to …
Why on earth would you want to have to sushi in Rome? With all the traditional alternatives, trattorie, restaurants, enoteche, osterie, pizzerie, regional take-away joints, delis for fresh sandwiches, etc., is your urge for a sushi fix that uncontainable that you just gotta’ have some hunks of raw fish with vinegared rice, a little ugly mound of green wasabi and another little ugly pinkish mound of sliced ginger root? Well, yes.
But there’s a whole lot more to the bard’s culinary story – the Shakespearean larder teems with intriguingly named foods. How about chewets, gallimaufries, and fools? (That’s small pies, mixtures and spiced, fruity custard for modern eaters.) And do you know your codlings from your carbonadoes and your umbles from your jumbles?
Coffee says so much about a culture — in the past, Americans wanted a certain level of quality and massive quantities (leave the pot, honey) for a fixed price. Now they sell the best coffee styles (not necessarily the coffee itself, mind you) around the world for exorbitant prices, particularly in malls and airports.
I montanari spesso non sono molto frivoli, diciamo. Ma quasi sempre sono di un onesta’ ormai rarissimo. Non t’inculano, e non si vendono. Come possono. Fanno parte di una montagna così immensa e solida. E usano parole le più pratiche possibile.
On balance, the Swiss are, well, easier to live with. (Except, perhaps, when they drive. What do you get when 4 Swiss drivers pause at the same stop sign? A traffic jam.) But after 6 months of Swiss food, and a coming home meal of wild sea bass flavored with capers, a little sage and rosemary, potatoes and Roman broccoli on the side and topped off by a good cassata for dessert, God bless Italy.
Why on earth would you want to have to sushi in Rome? With all the traditional alternatives, trattorie, restaurants, enoteche, osterie, pizzerie, regional take-away joints, delis for fresh sandwiches, etc., is your urge for a sushi fix that uncontainable that you just gotta’ have some hunks of raw fish with vinegared rice, a little ugly mound of green wasabi and another little ugly pinkish mound of sliced ginger root? Well, yes.
“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.
Over the past few years the tradition of Italian bars to make their own iced teas has slipped, giving way to the usual cans of Nestea or, if you’re lucky, Twinnings. (New EU regulations have seen to that.) But at the almost legendary ‘Caffeteria’, now called ‘Caffe Napolitano’, that tradition is going strong. They make their own peach granita and lightly sweetened tea and mix the two together. The result is outstanding, maybe number 79 on the list of 101 things to do while you’re alive.
I montanari spesso non sono molto frivoli, diciamo. Ma quasi sempre sono di un onesta’ ormai rarissimo. Non t’inculano, e non si vendono. Come possono. Fanno parte di una montagna così immensa e solida. E usano parole le più pratiche possibile.
It’s mentioned in the bible, and even Sicilian ‘sorbetto’ derives from the Arabic ‘scherbet’ (sweet snow) because one of Muhammad’s entourage figured out a way to freeze fruit juice and mix it into containers filled with ice. Which was a very good thing, because after the fall of the Roman empire flavored ices disappeared in the west and were only re-introduced later. Just don’t tell any Sicilian that his or her fantastic ices and ice creams were first invented by a Muslim Arab. Unless you want some melting gelato staining your shirt.
Roman flavors- Canova Tadolini Suites http://www.canovatadoliniroma.com Things change. Even in Rome. Buildings go up and come down – except for maybe the Pantheon, the Colosseum, …
Anche se ho detto ‘Ciao’ abbastanza ad alta voce il cavallo più vicino a quanto pare non mi ha sentito fino a quando ero a pochi metri da lui. Sorpreso, il cavallo e saltato un po ‘indietro, nitrì, e poi ha fatto qualcosa che non sapevo che i cavalli potessero fare: mi ringhiò. Inoltre mentre mi allontanavo ci siamo guardati negli occhi a vicenda e sono abbastanza sicuro che il suo sguardo verso di me significava ‘stronzo’. Comunque.
Returning to Rome after several weeks away, I parked the car in an underground garage, took the stairs going up and found myself utterly alone …