Hi everyone, I've been quiet as I got extremely ill for a long time and wasn't much cooking. (Nothing Covid related.) Things started to get a little better. Here are some recent mostly repeats. Because of my illness, I need to keep it pretty light and because I'm not feeling great, I like to keep the kitchen time to a minimum. 
I have a list as long as my arm of recipes I can't wait to make.
Some whole roasted Orata the way I always make it, with potatoes, cherry tomatoes, olives and pine nuts.
Whole roasted Branzino with capers, olives and parsley and sautéed cime di rapa.
Then there were some puntarelle with the typical dressing of anchovies, garlic, oil etc. This is heaven on a plate. I had a whole head of the puntarelle and wanted to hide in the kitchen so I wouldn't have to share. 😈 Alas, the guilt sets in.
Then there were carrots with orange, pistachio and pomegranate and a tahini dressing, from a random recipe a friend sent me because she thought I'd like it. it was delicious.
Then a rice bowl with shrimp and other non-traditional ingredients like avocado and other stuff liked sautéed greens, raw carrots (cut too big) edamame, mixed sautéed mushrooms, green onion. And the fried egg (errr, overeasy anyway) that brings it all together.
An appetizer plate of hummus, which might not look so appetizing since the food processor gave out before I was done. with roasted and marinated peppers, a lone cariofo alla romana (not the classic artichoke but still worth it) and roasted cauliflower with oil, vinegar, honey, pine nuts, raisins and capers.
Lots of fish because my weekly CSA added fish that you can specially order. The only ones they have that are worth the price are Orata and Branzino.
And a couple of months ago, we received 8 5-liter cans of new olive oil shipped to us, thank goodness, because we paid so much less than what we would have paid up in Northern Italy for oil half as good. In both cases, we personally know both the purveyors.
The one from Siena is very peppery, with more bitter notes, (possibly due to more leaves) the one from Lucignano (30 minutes towards Arezzo from Siena) is milder, with citrusy notes and pepper on the finish. Someone might remember (or not) from years back that I have a slight olive oil obsession. 
The one from Siena is also filtered, while Luci was not.
Boring in my convalescence. But have this extremely rigid diet to stick to until I figure out what's going on.
