kellytree

- spaghetti (barilla number 5 or de cecco number 12!!!) - corkscrew pasta from de cecco

Does anyone have snail problems??? As in - you plant 30 lettuce plants and within 3 days they are all gone??? How have you handled this problem?? By the way - no question that it was the snails - I ended up putting snail poison around the borders of the garden (it is enclosed in "lovely" cement) ... the next day my sidewalk had about 50 snails (on each side) - replanted some lettuce and it is still alive and growing.

I brought back a kilo of white asparagus with me from Germany . After 10 hours in the car they probably aren't in the best of shape but bfd - they will work. Boil those babies and make a bernaise sauce??? wrap in ham and plop 'em in the oven til dead/done? The problem with white asparagus is every time I have eaten them they always are cooked to hell and taste like they come from a can. Which is why I never buy them ... not true - I don't buy them because they don't have them in my part of town. what shall I do with the aspargus ?

grill slices of zuchini dribble on a mix of chopped parsley, a little garlic, salt, anchovie, capers layer layer layer you can make this a few days in advance. or use eggplant if you like.

How many folks hear have no problem saying " I had the best food last night --- totally satisfying ect. ect" ... not caring if it was healthy , or "appropriate" ... just caring that it was damn good and enjoyable. Same goes for sex- how many folks admit to " wow- I had the best sex last night"... At the end of the day I bet there are a lot of people that won't fess up but behind the doors they are enjoying their food and enjoying sex too. Food is ok. sex is ok. It's ok to say you like 'em. You won't go to hell for liking food or sex. ... even if it's bad for you or with your best friends wife.

ricotta/bluecheese spread on the bottom half of belgian endive leaves.

I think you may be too old to start .... ok, 20 years ago you worked at Denny's. If you had experience and were into the groove of being a waitress age your age is not a problem. Waitressing tends to look fun and cool and like a nice job to do but it really isn't for most people. You have to smile, be nice, run around for hours and hours, your feet hurt ......

bean soup is my favorite winter dish. It is so easy to make, dirt cheap to make, and until now I have never had any left over!

next time you make smashed potatos add a few chesnuts (about 1/4th the amount of potatos) it's good.

the soup looks great. was it pearled farro??

My daughter was in the hospital with meningitus - after a week she finally woke up and said "I want a peach". I went to the nurse and DEMANDED a peach (hey she was almost dead so it was all good with me) They brought a cup of canned peaches - gave my daughter a bite she spit it out and screamed "che schifo!" translated "disgusting" - My son in the US - " They have the cookies with this and with that and all the cookies with all the things in it - I just want a cookie" daughter in the US - I gave her a bowl of fruit loops for breakfast - she looks at them and says "ma - why you give me the dog food??" ... cereal is now know as dog food.

pineapple

I fyou can wait until christmas we could have ethem shipped to my house (in Italy) and then have one of your fellow Philly men bring them back. Italy- it's all about connections!

"This is one dish I wouldn't even think of trying at home. You NEED a whole pig, you NEED the grasso and the magro, you NEED that dead awful salt free bread roll to soak up the juices" My xhusband makes porchetta a few times a year. He spreads the word and people come a runnin' to buy it - it's really really good ( even better than the trucks along the road on the way to Rome). As for the olives - the summer during one of my wild weekends in San Benedetto we had olives san benedetto style --- instead of a meat filling it's a fish filling. mammamiaaaaaa- amazing. I've been badgering my friend to give me his (mothers) recipe. The lentil soup- reminded me to go out and buy some - looks great. If you ever come to this area I'll get one of my friends mothers to make a fish brodetto. Seriously.

Apparently this year there are tons of truffles - prices are down and the quality is excellent

The cheese bread is more or less like a salty version of panettone.

You can use gasoline to free the mouse from the sticky tape. Obviously dont get it in the mouses eyes or ears

Just bring the keywords with you (recipiente angolare per il pandoro Stampo per pane rosetta) - life is a hell of a lot easier if you know how to tell people what you want! perhaps a picture would be helpful as well

http://www.prezzemoloefinocchio.it/modules...oto.php?lid=364 a pic of what the local cheese bread looks like. In my area they make it around easter time. -- Which makes sense - Around easter time chickens start laying eggs again (they lay them in the winter too but not as much as spring) and people start making cheese (butcher the lambs for easter dinner and then you get to milk the sheep) The locals use grated parmigiano - grated pecorino romano ( basically any old hard pecorino will do) and cubes of fresh pecorino. Here is a typical recipe - in italian - if you really want to make it let me know and I can translate it for you no problem. Or better I can try and find my neighbors recipe which is the bomb! Basically its 600 gm flour - 8 eggs- 50 grams each of oil and milk - salt and pepper(a lot of pepper!)- 150 grams each of parmigiano and "old" pecorino - 350 grams of fresh pecorino cut in cubes ( some people here use half pecorino fresco and half emmenthal)- 50 grams of yeast ( they are talking about 2 cubes of yeast ---which you buy at the supermercato here) - and finally a package of what would be a mixture of cream of tarter and baking soda (I dont actually know whats in these magic little packets that make your cakes rise) http://www.marchenet.it/galeazzi/pizza%20al%20formaggio.htm That sausage with grapes sounds good - I think I'll have to try it soon. By the way , another "in season" thing right now is Biscotti di Mosto - they are really good - and you can only get them from now until october/november. Typical products from my area: http://www.parks.it/parco.goladellarossa.frasassi/Epro.html

Im just tagging on to this thread as I will be in Pamplona for a couple days next week which is more or less in the area. Any good experiences in Pamplona as far as eats and sleeps go? FORGET - JUST DID AN EGULLET SEARCH ON PAMPLONA AND FOUND INFO

swiss chard is great - easy to grow - impossible to kill and you can find a place for it in almost any meal (not that you would want to do that but if you had to you could. Sorta like what we are doing with the zucchini these days. I live in the "mountain" part of the Marche - typical meals here would be pappardelle (flat noodles about an inch wide) with cinghiale (boar) --- its good but nothing that special (tomato sauce with chunks of meat in it - whopee.) coniglio in porchetta is excellent. Basically you stuff a bunny with wild fennel, pancetta, garlic - tie the bunny shut and brown in a frying pan, add some white wine and then into the oven for about an hour every so often basting the meat. You can also make snails in porchetta but I prefer rabbit. Vincisgrassi is another typical dish here - usually its a white lasagna with mushrooms but some people make it with tomato sauce as well. more later- my boss is yelling at me.

Slovenia is a beautiful country - unfortunately the food is nothing to get too excited about - eat well in Italy and enjoy the scenery in Slovenia

good boy Kevin !

You should be able to find the pandoro thingy also known as a "recipiente angolare" at any "negozio di casalinghi" (housewares shop) This site has the rosetta "stampo" http://www.pavonitalia.it/attrezzature/det...ER%20PANE⊂=_ Maybe you can find the "Stampo per pane rosetta" also in the same shop.

being a nitpick again but the recipe really isn't ricotta- it will look like ricotta but it won't taste like the real deal. ricotta is made with whey.