I’d go that far.
In service for the Food and Culture in Italy course (being taught by our GustoLab partner, Sonia Massari) we visited Eccelenze Campane, which is kind of hard to describe. The name means Campanian Specialities or Excellences. It’s a foodie paradise for organic, fresh, and local stuff in Campania – a combination of grocery store, restaurant, and production center. We watched people making mozzarella and ricotta di bufala – and then got to eat it. Wow. We watched people making pasta – and some of us ate that for lunch (I had alici fritti, myself – yum, yum). We watched and helped people making pastries – and you see me eating a sfogliatelle with a filling made with fresh ricotta di bufala. It was over the top good, and I finally understand how they get all the flaky layers!
In April of 1985 I stopped drinking Coca Cola. In May, I fled the country.
I went to France with a party of Emory students and stayed until late July, when Classic Coke was reintroduced.
Likewise, I leave in early January for Italy. Perhaps I will never return.
I hate it when I find out that I’ve already eaten the leftovers I’d counted on to help me evade cooking at the end of a busy day!
I grilled up on the balcony tonight – pork chops, brussel sprouts, and some pre-roasted fingerling potatoes. By 7:30 I needed the sweatshirt – but I’m still wearing shorts! Damn it, it’s September!
Handy chart of how little caffeine there is in your commercial coffee.
The only one of those available in my zipcode is Dunkin Donuts, and I’ve never really liked their coffee.
Why do people call this “pulled pork”? We in the Tinkler family are choppers!
One of the boston butts on the gas grill with a box of hickory chips – let’s hope they smoke!
And each parent had blood drawn at 9, then mother had her first post-op check up at 10:45.
Country ham, black eyed peas, turnip greens, corn bread, sweet tea (I’m usually an unsweet man, but a day like this called for sweet). My banana pudding is to the right.
I just changed the gas burner in my grill. I’m marinating some chicken thighs now!
. . . until dinner tomorrow. I’m ready to cook! The turkey is salted and resting (not brined, thanks to J. Kenji López-Alt at The Food Lab, my current favorite food blog), and I’m ready to spatchcock the fowl and cook it tomorrow afternoon at Prof. Himmelhoch’s house. I’ve made the cranberry stuff* and dosed it with triple sec and left it to meld flavorifically in the fridge. Now I can enjoy a little of this brief calm before the storm that is always December in Higher Education.
*Bag of cranberries, half an unpeeled lemon, a whole unpeeled orange, a cup of pecans, a cup of sugar, blend, stir, add 1/4 cup of orange liqueur and refrigerate overnight. Yum! It’s good at dinner but even better as a relish on turkey sammiches later in the week.
First visible snow flurry.
First slow-cooker meal (yum, by the way).