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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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La Barca Three years after my first visit, I went back to La Barca. This time I bought some fruit. The boat is moored next to the Ponte dei pugni (Dorsoduro) The photo is my contribution to edition #148 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Cinzia herself. The photo was shot in color with my iPhone and then converted to black and white (Lightroom preset B&W Look 1). The gallery of images cotributed to the event. Continue reading
Posted 2 days ago at briciole
You are welcome, Deb. It is always a pleasure for me.
Toggle Commented 6 days ago on Novel Food #22: the finale at briciole
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Thank you, Deb. It worked well and I am planning to try it again in a different dish.
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You had me chuckle, Frank. As a child, coconut was exotic and is still is. Also, I only saw it sold whole or in pieces, while in recent years I have tasted coconut milk and oil, and used its flour, discovering its versatility. And yes, I am looking forward to learning more about world cuisine as we travel with the ABC. You are welcome, Sreevalli. Thank you Aparna. So glad you'll be a travel companion in the months ahead.
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Thank you, Lynne!
Toggle Commented Oct 14, 2014 on Novel Food #22: the finale at briciole
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[cliccare il link per andare alla versione in italiano] freshly baked and ready to be eaten The World Culinary ABC has started with a lovely sojourn in Samoa (South Pacific). In researching the culinary traditions of the country, one thing became immediately clear: they use a lot of coconut (noce di cocco). I had unsweetened shredded coconut in my pantry and a jar of organic coconut oil (olio di cocco) still sealed — ready for a chance to prove itself in a baking good. I found references to skogi, Samoan scones, but could not find a recipe. As I was already in the mood for scones, I adapted my base... Continue reading
Posted Oct 14, 2014 at briciole
In effetti, Cinzia, ma poi uno si consola presto ;) Grazie per la galleria. Thank you Cathleen!
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My pleasure, Lucia. These are two passions we share :) Thanks, Ruhama, for your continuous participation. That's music to my ears, Lauren. So glad you learned about Novel Food and joined the party. I like to wait until after the various holidays for the next edition: knowing about your note-taking habit, I am sure you'll be well prepared for it. I will try to follow your example :)
Toggle Commented Oct 10, 2014 on Novel Food #22: the finale at briciole
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Thank you, Lauren. Let me know if you find them. It's an Italian heirloom variety that is becoming more widely known in the US, so seeds are available. I think that if farmers learn about it and that people are interested, they may try to grow it.
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Welcome to the roundup of the 22nd 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. Like all its predecessors, the current edition includes a lovely set of 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 whet your appetite for... Continue reading
Posted Oct 10, 2014 at briciole
La natura e' davvero un'artista, Lucia e quindi non potevo lasciare indietro questo suo capolavoro, a parte che comunque la zucchetta mi piace molto e qui non e' molto diffusa. Spero che dato il mio entusiasmo la seminino anche il prossimo anno. Certo: ci vediamo presto :)
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Bello, vero, Terry? Impossibile resistere a tale fascino ;) E poi e' cosi' buona.
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Glad you like it Kalinda. There were a few specimens at the market, but this caught my eyes immediately due to the uncanny resemblance to a swan. I then walked around the house looking for a nice backdrop to take a photo and I think those curtains worked nicely.
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Thank you, Deb. Glad you enjoyed the photos of Venice. Making pasta helps me relax. It's a meditative task: after a while my hands kind of know what to do.
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Nature's simple beauty Tromboncino squash cannot be missed when displayed on a table at the farmers' market. When I spotted it, I squealed with joy, because it is a rather rare find. I must thank The Corn Crib for growing this beauty. Besides being eye-catching with its long, curvy shape, it has a dense flesh and a delicate, pleasant flavor. Although it is harvested early and consumed as a summer squash, it does not belong to the Cucurbita pepo species like zucchini and other summer squashes, but rather to Cucurbita moschata, like butternut squash. Like its more famous relative, zucchetta has seeds only in the lower part of its body:... Continue reading
Posted Oct 7, 2014 at briciole
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What a beautiful plate!
So glad you found out about the event, Lauren. Thank you so much for your contribution. Poldark brings me back in time.
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Carissima Sandra, ti auguro in bocca al lupo per la decisione alla quale accenni. Grazie per le parole gentili sulla mia focaccia (ne ho una in lievitazione proprio ora ;) Grazie Terry. A me piace davvero molto. Anch'io amo le pere e questa e' la stagione giusta per assaporarle al meglio. A presto ;)
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Thank you, Claudia. Patience is indeed in the list of ingredients for this one. You are welcome, Wendy.
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[cliccare il link per andare alla versione in italiano] "Viral" is a fashionable word these days. Something goes "viral" because everybody knows it, talks about it, wants it. Well, the European Community ABC didn't go viral, but in reading again its announcement post from December 2012, I see that it talked about 16 blogs that were announcing together a virtual culinary tour of the European Community countries. This year, however, we are ready to go: the calendar has been finalized and 29 bloggers (some of them ambassadors for a country, others travelers) plus the one and only Aiuolik make up a happy caravan. Ladies and gentlemen, we are delighted to... Continue reading
Posted Oct 2, 2014 at briciole
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 The Boys in the Boat by Daniel James Brown. She thought I would enjoy the book and she was right. It tells the true story of "nine Americans and their epic quest for gold at the 1936 Olympic Games." The book trailer gives you an idea of the main story. The book sets that story within its historical context (the Great Depression, the Dust Bowl, Nazism in Germany) and also... Continue reading
Posted Sep 30, 2014 at briciole