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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
I wholeheartedly recommend it, Alicia. I love my orange mint, which is also sturdy as a plant: so far it has survived hard frost and drought.
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I was also surprised when I saw an artichoke plant for the first time. I agree with you that it is great to experience food in their original state, be it plant, fruit or root. Though I am no gardener, I treasure each chance of harvesting I get.
Toggle Commented yesterday on cesto d'aglio / basket of garlic at briciole
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Indeed, that's it. I am glad you like it.
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[cliccare il link per andare alla versione in italiano] a nice couple ready for the table A tall woman and a French man were preparing a chicken for roasting, while conversing amiably. She wiggled her hand into the space between... Continue reading
Posted 2 days ago at briciole
Thank you, Ivy. My garlic was also somewhat smaller than last year, possibly because of the drought we are experiencing. But the aroma is there, so I am happy :)
Toggle Commented 5 days ago on cesto d'aglio / basket of garlic at briciole
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just harvested Gently pulling out of the earth a head of garlic is one of the most enjoable garden tasks I know. It comes out all covered in dirt, but a good scrub and trim bring out the natural beauty... Continue reading
Posted 7 days ago at briciole
Grazie, Lucia. E' una cosa che mi appassiona. Grazie, Terry. Ti consiglio di provare: ci vuole un po' di pratica, ma il risultato e' davvero soddisfacente — come fare il pane in casa ;)
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Grazie Martissima, cerco di essere un'insegnante diligente. Buon weekend.
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[cliccare il link per andare alla versione in italiano] small ridged bites of pasta dough When I need some quiet time to relax and let my thoughts fly away quickly before weighing too heavily on my mind, I make a... Continue reading
Posted Jul 18, 2014 at briciole
Grazie Carla Emilia.
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Thank you, Paz.
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Glad you like it, Rosa. Thanks, Paz.
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You are welcome, Paz. It is quite simple to put together and utterly satisfying. Let me know if you try to make it.
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Piacere mio, Silvia. Grazie a te, Elena.
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Piacere mio Lucia e Terry. Buona settimana.
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As host of last week's edition of WHB, I am pleased to present the set of posts submitted. For each contribution, I will give you the official information (author, blog name and post title) and, if the post is in... Continue reading
Posted Jul 14, 2014 at briciole
You chose the right word, Cathy, "gracious" unlike some other people who've risen to fame in recent years. Great idea to use seasonal fruit to celebrate with the French. Thanks for contributing to Weekend Herb Blogging.
I hope so too, Debra, and hope to see you at the next edition of Novel Food. Cari saluti.
Toggle Commented Jul 13, 2014 on Novel Food #21: the finale at briciole
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Ciao Terry. Ci sono cobbler, crumble e crisp e io conosco bene solo il cobbler. Quello che faccio mi piace molto perche' e' un dolce non molto dolce e ricco di frutta, quindi nutriente. E questa e' la stagione giusta per fare esperimenti. Fammi sapere se lo provi.
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Perfect timing then, Cathy. Let me know if you try it. (I am experimenting with a peach tart as well, so make sure you have a good amount of peaches handy :) Descrizione perfetta, Martissima. Questo e' un dessert davvero leggero ma pieno di gusto, se la frutta e' buona. Buon weekend.
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Ciao Merisi. Let me know if you try. With the variety of fruit in season right now, I can't think of making anything else. I am so glad you enjoy reading both versions! Thank you so much for your kind words. Grazie infinite :) Thank you, Sanhita. Ciao Fragoliva. Ho un debole per i dolci con la frutta perche' vengono colorati e anche ogni volta diversi.
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Ciao Carla Emilia. Grazie! Ciao Silvia. Grazie! Le vostre ricette sono nella lista in alto: tutto a posto. Ci vediamo per il raccolto.
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Thank you, Rosa. This is definitely a family favorite. I recommend it wholeheartedly.
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Thank you, Debra. Details are forthcoming. Rolling pasta on the mat was not my original idea, but I used it to create something different. Not all mats work well, but again, I will talk about the details in an upcoming post.
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[cliccare il link per andare alla versione in italiano] serving cobbler for breakfast A light, crisp crust draped loosely over a deep layer of tender, juicy fruit: this, in a few words, is a cobbler. It is usually served as... Continue reading
Posted Jul 10, 2014 at briciole
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