HungryChris

Having a pasticceria artigianale just a few doors down is both good and bad............but mostly good. HC

Well, then, the molcajete has now moved into the objectd'art column, where I believe it should feel at home too. HC

@Kerry Beal Have you given any thought to a molcajete? If you get one that is made from the dark volcanic lava stone, you just cannot beat them after they are broken in.

Fresh pasta and peppers from the Central Market, Florence, fresh sausage from a butcher down the street from our apt and my second shot at bruschetta like we had at La Castellana in Montefioralle. The pasta with sausage and peppers was spot on, even though the sauce had not cooked all day. I am closing in on the bruschetta and am quite pleased with the progress. That is all I have to say for now. HC

Those are my kind of leftovers!

Once again, I nicked some sage and rosemary from the pool area. The rains yesterday and last night has the rosemary in blossom, which I think helps the flavor. I stemmed the rosemary and sage and infused some olive oil with them and some crushed garlic at a low simmer, then cooled, added some red wine and thinly sliced onions, a little salt and some dried oregano. Put half a chicken in for an overnight rest, turning whenever I remembered to. Traveling market day was today in Greve and we hoped to score some fresh porcini for our last dinner here, which we did. Cut and prepped. Time for the bottom line: chicken cooked on the grill, had great flavor, but was as tough as a pair of sandals. More research is needed here. The porcini, however, were absolutely excellent. Better than I remember. I brought some dry porcini home with me on the last trip and, while good, it is no comparison to the real, fresh thing. I hope to get more fresh porcini in Florence. It is amazing that this tough looking fungi makes such a transformation into the most delicate indulgence in a matter of minutes in the pan. HC

@scubadoo97 I am uncomfortable with envious, but hope you enjoy it too. We took so much time to plan this trip and make it happen that sharing is a kind of celebration. I would like to think that perhaps it will give an inspiration to someone to do something they would not have done otherwise. The first time we ever landed in Rome, many years ago, I saw tears in Deb's eyes and I knew she loved it as much, if not more than I did and how priceless a commodity that can be. Deb is an absolute wiz at Trip Advisor and Slow Travel and she finds great opportunities and bargains. I happen to love to cook, so it all works out. Here are some pics from our bedroom window this morning at the Terre di Melazzano, the agriturismo where we are staying (and have, off and on, for the past ten years). This year the harvest starts on the 19th, just after we leave for Florence. HC

Why, I do believe that to be an endorsement. HC

Fresh tortellini al prosciutto with the last of Deb's sauce plus my first shot at replicating the bruschetta of La Castellana. Progress, but no cigar. The bar is high, but the game is young. HC

Steak from the charcoal grill, pan fried potatoes and onions, stir fried zucchini with garlic, lemon and parmesan cheese. Sour cream for the potatoes was a big find today (panna acida). HC

Tonight we are having dinner at Solociccia, the restaurant run by Dario Cicchini and family. For those unfamiliar, Dario is known as the Butcher of Panzano. We have been to his butcher shop a few times and he has always been gracious. We are looking forward to it. So, after a morning by the pool, we decided to have lunch on the patio and have spaghetti with some of the sauce Deb made a few nights ago. HC

We have been to so few places in NOLA, but, had such great success, I'm sure those feelings will not last long. HC

If you know me, you can look at any menu that has fresh truffles, and know what I am going to order. Truffles are one of the few exotic things, that I have had described to me countless times before I ever tried them and I was never sure I would like them. Trust me, once they are carried out, steaming hot, placed in front of you, or anywhere near you, the aroma will TELL YOU that you are going to love them before you even try them and that you are changed for life in that respect. La Castellana came through in spades today! .http://www.ristorante-lacastellana.it/en/ My pictures do not do it justice and so blown away was I, about the bruschetta and then the truffle and porcini stuffed ravioli in cream sauce with a zillion shaved truffles, that I put down my camera and never took pics of Debs great spinach, ricotta and lemon tortelli in gorgonzola sauce, which has, thankfully, so far, escaped her attention. This bruschetta was a thing of art and beauty with the best of Tuscan bread, olive oil, whole basil leaves that had succumbed to the mixture with a dedication to duty. Any would be restaurateur should go there and have that bruschetta, because it holds the key to success. Give me 2 of those with a glass of good wine and I swear, I will be back repeatedly, if I have to walk! My truffle dish was the best I have ever had, period. Looking around, we were not alone. Everyone seemed to love what they got. How often do you see that? HC

Because we had a late lunch in Volterra and got back as darkness was coming on, we opted for snacks out on the patio. I did make the bruschetta that I craved after a disappointing one at lunch. HC

Bruschetta (I think mine are much better), Tagliolini con porcini al tartufo crema and Ravioli ricotta e spinaci burro e salvia (these were both quite good). We have eaten at this same restaurant in Volterra in the past. Today, the city was so busy, we had to park in P3 down behind (in a creative line of cars that I am sure was not planned by the original lot designers) and walk up what seemed like a half mile of steps. It was a beautiful day, though. Alabaster is not my thing, but I do like looking at all the things made out of it. Deb scored 2 ice trays for our apartment freezer in one of the many shops (who would have thunk?) and a picnocchio puppet for her grandson. HC

We opted for espresso and a few amaretti this morning and planned a day trip to Voltaire. HC

Rosemary sage and garlic chicken, sage potatoes cooked in an aluminum foil package on the grill and a fresh salad with vinaigrette. We are staying in an agriturismo in Tuscany. We have been here before. It is very pleasant. One of the things I discovered the second night of our first visit, is the rosemary and sage plantings by the pool. I like to infuse olive oil with a combination of those two and some garlic to use as a marinade. Yesterday it was for chicken, which I cooked on the charcoal grill last night. We ate outside and the lighting was poor. We were both hungry, so I didn't mess around with the camera. HC

An absolute favorite of mine, finocchiona salami on Tuscan bread. HC

Currently in Greve in Chianti for the Chianti wine festival, which ends today. Panzano, the next town up SR222 has one next weekend. We stopped for lunch outside the square. Tagliatelle al tartufo nero was really good. Then we went into the festival to try (and buy) wine and olive oil. HC

Maybe this will help

rotuts, Just wondering if you have given Aldi's selections a try.

Tomato and cheese sandwich and blistered shishito peppers. HC

Baked stuffed shrimp. An old classic and one of Deb's favorites. We could each only eat three. HC

Bartlett pears. HC

The first of the second wave of zucchini from the garden with eggs and leftover salad. The salad is still leftover. HC