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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
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[cliccare il link per andare alla versione in italiano] it looks plain, it tastes deep When I walk or ride my bike around Berkeley, I stop at some of the Little Free Libraries on my way. In one of them I found The Cost of Living: Early and Uncollected Stories1 by Mavis Gallant2. I didn't know the author, but the blurb on the back cover made me curious, so I put the book in my backpack. The short stories have a common characteristic: tension, sometimes quite high, runs just under the surface and reveals itself in geysers of emotion. I enjoyed... Continue reading
Posted 13 hours ago at briciole
Thank you so much, Deb!
Toggle Commented 3 days ago on Announcing: Novel Food #29 at briciole
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It sounds like you had fun turning the handle but not much pleasure in eating the product to which you contributed, Phil. Maybe making your own version may help? Since my mother was rather territorial in her kitchen, I am fascinated by a number of kitchen items besides the meat grinder, like the egg slicer and the mezzaluna. I like that I don't take them for granted.
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Thank you so much, Tina!
Toggle Commented Mar 13, 2017 on Announcing: Novel Food #29 at briciole
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Indeed, Claudia, I am quite attached to the roast chicken recipe I use. And hurrah for meat grinders :)
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Dear Marisa Franca, thank you for sharing your memories. I like when what I write brings back good memories to the reader. Like your father, I had the vegetables. Usually my mother made salsa verde for the meat and it was nice on the vegetables too.
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Dear Jeff, thank you so much for visiting my blog and for your comment. I hope you try the salad. Coincidentally, I had a version of it for dinner, minus the persimmon, since here their season is now over. Ciao!
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Thank you Sadhna. Nice to meet you too. Apologies for the late answer, due to a blog glitch.
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Thank you Sadhna. It was my pleasure. Apologies for the late answer, due to a blog glitch.
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served with tomato sauce and a side of napa cabbage The current selection of our Cook the Books Club is Dinner with Edward: A Story of an Unexpected Friendship by Isabel Vincent, a delightful memoir about the friendship between the author and an elderly widower that develops as they talk during elaborate meals cooked by him for the two of them. The book has no detailed food recipes, but plenty of life ones. I immediately took to the story, in part because Edward reminded me of my beloved Uncle Domenico. Though he was not a cook in Edward's way, our friendship... Continue reading
Posted Mar 7, 2017 at briciole
Thank you so much for stopping by and for your comment, Anastasia. Broccoli is also one of my favorite vegetables and this recipe showcases it well. Happy broccoli season :)
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I am hosting another edition of Novel Food, the culinary/literary event with a long history, going back to the fall of 2007. I have a deep attachment to Novel Food: I read a lot and cook a lot and although many things in my life have changed in the years since, those two pillars still stand. So, here I am announcing another edition of Novel Food, a little voyage of literary discovery and also a delightful banquet made up of the literary-inspired dishes contributed by the event's participants. I hope you will join the party. I am looking forward to learning... Continue reading
Posted Feb 23, 2017 at briciole
Thank you, Cathy. For once I am actually ahead: I have already read the current selection and prepared the dish. Finding the time to write the post is my next challenge. Hang in there, spring is just around the corner. It's not cold here but quite wet and windy, with more to come.
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Tina, I recommend you try some persimmon when in season. They are so versatile!
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Maybe one day the two of you will meet and you can talk about your home city ;) Glad you joined this round, Cathy. Lovely recipe!
Toggle Commented Feb 19, 2017 on Butter Almond Cake at Delaware Girl Eats
Glad you got some persimmons to taste, Wendy. I love all varieties. When their season is over, I buy dry ones and snack on them.
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Thank you, Claudia and thanks for letting me know you made some tahini dressing and liked it :)
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Thank you Frank. In the winter I need color therapy on my plate ;)
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You are welcome, Deb. Glad you like the salad and indeed, I am discovering that persimmon goes well with a lot of foods, besides being a delicious snack. I managed to find some more at the farmers' market earlier this week and I was overjoyed :)
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the salad looks nice in a Limoges tureen (zuppiera)1 (tablecloth by La FABBRICA del LINO) During winter months, usually soup is on the table more often than salad. This year, however, I am having an intense relationship with raw cabbage. It's not that I discovered it, but I've been reminded how much I like a salad of finely shredded cabbage, and how much I enjoy playing with it, adding various ingredients and tasting the results. One such ingredient recently has been pan-roasted salmon, prepared according to the recipe2 in Jessica Fechtor's memoir Stir3, the current selection of our Cook the Books... Continue reading
Posted Jan 10, 2017 at briciole
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Thank you for your note, Sue. Denser polenta that can be sliced with a string and then dressed is a delicious northern Italian tradition.
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Thank you Deb! I'll be right over to check the roundup. Have a great week :)
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You are welcome, Debra. One of the things that makes our club fascinating is seeing how different people react to different aspects of the same book. For me in particular, it is important to explain what I liked or don't about a book: sometimes it's easy, other time it isn't so obvious. And of course, I love seeing what everybody chooses to cook from each selection :)
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