Thank you so much Barbara! I don't know about the packing, but the shaping looks good ;) You entered your post in the right place and it shows correctly. Continue to enjoy your vacation.

Glad you like the sign, Rosa. You are welcome: it's always a pleasure. You are welcome, Cinzia. You know BWW is a favorite event here at briciole. Thanks, Alicia. I am also dying to taste those tomatoes.

I love maidenhair fern too. Are you familiar with Fern Canyon, in Redwood National Park? I have seen the first Indian Paintbrushes too. We had a mild winter and a warm spring, so things are blooming: irises, azaleas, the pink rhododendrons in the redwood forest - and of course skunk cabbage. Those are all lovely prints.

Thank you, Paz!

Ciao Frank and thanks for the kind words. For now I am learning about the possibilities offered by the dough. Sometimes, I feel like the Encyclopedia contains all the possible shapes. Thanks for the question: I will add a little note to the post: I should have used more petals to hope to detect a flavor. Had I done so, I may have also gotten a slight color nuance. But it was good to try. Ciao Debra. I was wondering about that, so thanks for answering my unspoken question. I could not find it on the web. Now, I have seen videos of people making orecchiette with a tool that resembles a spatula. I need to take a closer look. Are you going again this fall? Thanks for the question: I will add a little note to the post: I liked the texture. And I think it looks nice on the plate. I am gathering shapes for a second pasta making class I would like to teach and this one will definitely be featured.

Grazie, Sandra!

Grazie Sandra per l'idea. Mi hai fatto ripensare a mia zia che usava i barattoli grossi del tonno come vasetti. Ciao Cinzia. Mi piacerebbe ricevere il tuo post sulla pasta ungherese per Pasta Please. Proprio oggi ho provato a fare la mia ricetta ungherese ed e' venuta bene, ma devo rifarla per segnare bene le dosi. Buon weekend anche a te!

Hi Debra. Aging cheese indeed requires a bit of attention. The recipe I followed calls for 8 lbs of weight, so a press is not really required, as a gallon jug full of water can be used instead. I have a press, so I used it. I then left it in the fridge overnight in the mold, without weight and I tasted it the following evening. So really the wait was quite short.

Thanks, Debra.

Ciao Paz. I am always glad to read you like my suggestions. Red beets are a great ingredient, quite versatile, so it is fun to come up with ways to use them. Plus, they are good for us. Thank you, Elizabeth. I like beet greens too. I had to chuckle at the image you paint of you refrigerator overflowing with beets ;) Sometimes at the farmers' market, I ask for extra greens: they are from people who ask the farmer to cut off the greens from their bunch of beets. Maybe you've already explored this option, but just in case...

Thanks for your kind message, Elizabeth. It was certainly an interesting experience to shop with a specific budget for the dish I had in mind. And it was nice to see what other bloggers came up with and also shared from their life.

Thanks, Elizabeth. The tin is not in my garden, so I don't have the details, but I will try to find out the next time I go to the yoga studio. Interessante, Lucia. Mi viene il sospetto che tale pasta sia per il mercato USA. Qui per esempio le penne lisce si trovano. Thanks, Ivy. I hope you'll plant a new one in your new place :) Thanks, Paz!

Thank you, Merisi. That's good: I like Branduardi a lot. You are welcome Cinzia. I recommend the scones. Thanks, Johanna. I do too, Brii! You are welcome.

Thank you, Sally, for your kind words. The recipe makes a nice-sized batch of scones and freezing some is also a way of avoiding eating too many ;) Thank you, Johanna. I like mixing flours and in particular adding a bit of whole grains to my baked goods.

Thanks, Paz. I am afraid this one would not travel well long distance. We'll see what happens when I make the next one and I let it age a bit ;)

Ciao Lucia. Se ti piacciono i dolci con le noci, creado che questa torta ti piacera'. Il kefir e' un tipo di latte fermentato. Il latticello originale e' il siero che si separa quando si fa il burro dalla panna. Quello che si compra e' un tipo di latte fermentato. La differenza tra kefir e latticello e' nel tipo di fermenti. Entrambi sono piuttosto semplici da fare in casa.

Hi Alicia. The first time I made them I was worried the combination would not work, but it does.

It is, Alicia. Hi Roxana. I have also his previous book and have made a number of breads from that one as well. Thanks for letting me know about the name change. Ciao Barbara. You are right, it makes you want to dip and scoop and just eat it all. I understand being totally busy with preparing for the trip, so don't worry if you can't make it. Ciao Paz. Give it a try: your efforts will be rewarded :) Grazie Sandra. Per me fare il pane (e il formaggio e la pasta) e' un'attivita' meditativa che mi ancora al presente. Definitely, Val. It is so nice to get this one from the oven to the table.