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Simona Carini
Northern California
An Italian transplanted in California
Interests: creative cooking, cheese making, bread baking, food writing, blogging, book and box making, kayaking, photography, classical music You can contact me at simosite [AT] mac [DOT] com
Recent Activity
You are welcome, Cinzia. I have a weakness for old barns and spending a weekend around one was a treat.
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Thank you, Alicia. If all goes well, I'll be in Venice soon and plan to take a lot of photos.
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Grazie, Patti :)
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Thank you, Joanne! Thank you, Rachel :)
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putting the new pear crop to good use Last June, I realized a wish I had held in my heart for many years: I learned to row (remare). Upon hearing of my new activity, one of my neighbors lent me... Continue reading
Posted yesterday at briciole
My pleasure, Lauren.
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Great! Looking forward to reading your post, Ruhama.
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You are welcome, Rosa. It is always a pleasure.
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sunflowers, tomatoes and winter squash at LongHouse Another image from the recent LongHouse Food Revival 2014 in Rensselaerville (NY). Tall sunflowers and bright tomatoes speak of summer, while the winter squash on the right hints at fall. All together, they... Continue reading
Posted 7 days ago at briciole
Grazie Sandra, sei gentilissima, come al solito. Mio marito e' ben consapevole.
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Hubbard squash and cabbage in the garden of LongHouse Before we know it, it is the last day of summer. Fortunately, summer produce is still plentiful, so I can be in denial for a while longer. At the same time,... Continue reading
Posted Sep 21, 2014 at briciole
I have not yet started my pasta making and delivery service, Frank. When I do, I'll certainly let you know. I am glad you also think it is a pretty shape.
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Thank you so much, Deb, for your contribution. I had received the notice from inlinkz, so all is well. Safe travels.
Toggle Commented Sep 19, 2014 on Annuncio / Announcement: Novel Food #22 at briciole
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Glad you like my tomatoes, Cinzia. It's always a pleasure to contribute to BWW.
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Grazie Martissima :) Attendo dettagli.
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[cliccare il link per andare alla versione in italiano] tied knots In Italian, to get married is sposarsi. We don't use the metaphorical expression "to tie the knot" (literally, fare un nodo). The current selection of our Cook the Books,... Continue reading
Posted Sep 12, 2014 at briciole
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I know that they are tasty, but, as you say, they are hard to find. I wish more farmers grew them.
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Thank you, Corina.
Toggle Commented Sep 11, 2014 on crostata di pesche / peach tart at briciole
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Indeed, Alicia. Every year I seem to discover a new variety with a distinctive color or pattern. We had an early season this year, Sally, so I started a month ago. By all means, get started before the season is over. Happy roasting! Ciao Lucia. Li conservo in frigorifero, perche' finora li ho utilizzati nel giro di pochi giorni. Spero di riuscire a farne un po' da congelare per vedere come si mantengono.
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Your participation would be an honor, Frank — though I totally understand the time crunch situation. Ever since starting this event I have become more conscious of the use of food in narrative (both fiction and non-fiction) and poetry, which is interesting.
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I hope you go for it, Frank. Much as I love to make jam tart, there is something special about using fresh fruit.
Toggle Commented Sep 7, 2014 on crostata di pesche / peach tart at briciole
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[cliccare il link per andare alla versione in italiano] when life gives you heirloom tomatoes... An abundance of organic heirloom tomatoes is a great problem to have, but one that requires a speedy solution. you start with some of these... Continue reading
Posted Sep 7, 2014 at briciole
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I am hereby announcing a new edition of Novel Food, a culinary/literary event with a long history, going back to the fall of 2007. I am a bookworm and therefore this event is close to my heart as it brings... Continue reading
Posted Sep 5, 2014 at briciole
Grazie Lucia.
Toggle Commented Sep 4, 2014 on crostata di pesche / peach tart at briciole
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Glad you like it, Susan. I wish I could send you a slice to help you in your task. I am looking forward to seeing the gallery later today.
Toggle Commented Sep 4, 2014 on crostata di pesche / peach tart at briciole
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