This is Simona Carini's Typepad Profile.
Join Typepad and start following Simona Carini's activity
Join Now!
Already a member? Sign In
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
Thank you for your comment, Sabine. I love the video of Signora Stella. However, I think we should not let her skill intimidate us. I assume she started as a child and made mistakes before mastering such skill so we should allow ourselves to do the same. The trick is to enjoy the process without worrying too much about a perfect product. After all, even a bit misshapen, the orecchiette are still edible :)
Toggle Commented Apr 14, 2017 on orecchiette (strascnat, handmade pasta) at briciole
1 reply
I recommend it wholeheartedly, Frank!
1 reply
Glad to read they would, Amy. Thanks!
1 reply
Don't worry, Phil, the next edition of Novel Food will be announced before you know it ;) I love scones too!
Toggle Commented Apr 6, 2017 on Novel Food #29: the finale at briciole
1 reply
You're welcome, Wendy :)
1 reply
Glad you liked my post, Debra. I try not to sound sentimental. On the other hand, I like to write what I remember so I don't lose track.
1 reply
Image
Welcome to the roundup of the 29th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007 and that I continue to host with great pleasure, as it brings together two of my passions: literature and food. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. Below I present a set of lovely posts, each describing a literary work that the blogger read and the dish that the reading inspired. Please, follow me on a short literary/culinary tour. For each contribution, I will offer a small bite to... Continue reading
Posted Mar 28, 2017 at briciole
Great choice of recipe. I am sure Edward would like a bowl of your soup. I love roasted carrots: their flavor deepens in the oven. Thank you for contributing to Novel Foods!
Toggle Commented Mar 28, 2017 on Roasted Carrot Soup at Delaware Girl Eats
Image
[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 Mar 23, 2017 at briciole
Thank you so much, Deb!
Toggle Commented Mar 21, 2017 on Announcing: Novel Food #29 at briciole
1 reply
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.
1 reply
Thank you so much, Tina!
Toggle Commented Mar 13, 2017 on Announcing: Novel Food #29 at briciole
1 reply
Indeed, Claudia, I am quite attached to the roast chicken recipe I use. And hurrah for meat grinders :)
1 reply
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.
1 reply
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!
1 reply
Thank you Sadhna. Nice to meet you too. Apologies for the late answer, due to a blog glitch.
1 reply
Thank you Sadhna. It was my pleasure. Apologies for the late answer, due to a blog glitch.
1 reply
Image
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
12
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 :)
1 reply
Image
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.
1 reply
Tina, I recommend you try some persimmon when in season. They are so versatile!
1 reply
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.
1 reply